Seasoning: butter, ground beef, yellow juice powder, teriyaki sauce, black pepper crumbles

Making: sauteed garlic crumbles in butter, and then put in the chopped onion, bacon crumbles, sauteed, pouring in black pepper crumbles continue to saute, sprayed with red wine, pouring in the teriyaki sauce, or you can replace it with water, boiled, seasoned with ground beef, thickened with yellow juice powder can be!

Garlic shrimp sauce

Seasoning: 20 grams of garlic, cilantro, red bell pepper, Meiji-Fresh flavor sauce, peanut butter 5 grams each, 2 grams of refined salt, 100 grams of salad oil (about 20 grams).

Teppanyaki special sauce production method (Figure)

Spicy sauce and spicy oil

Spicy sauce and spicy oil:

Raw materials: 1 kg of spices (Chinese spices, cinnamon, grass fruits, sesame seeds, cumin, Qianlixiang, mountain nai, lemongrass, Lingmai grass, wood incense, 85 grams of each, ginger, ginger, cardamom, cardamom 42 grams of each, 25 grams of cloves, which Cloves put more will be bitter, to put the least, cardamom, ginger, ginger put more will be sour), Pixian bean paste 15 kg, green onion joints, ginger pieces of 5 kg each, garlic 10 kg, boiled to remove the moisture of the fresh butter, rapeseed oil, peanut oil 25 kg each, 1 kg of cooking wine.

Production:

1. will be broken spices, into the wine, soak for 30 minutes, the spices did not adsorb the wine poured, so that the spices out of flavor fast;

2. pan under the three kinds of oil, burned to 30% of the heat, under the onion, ginger and garlic, simmering over a small fire to its yellowing incense, fish out of the onion and ginger and leave the garlic (to make garlic out of the more flavorful), under the bean paste and soak the spices of a good simmer! about 1 hour or so to the fragrance and not hard cease fire, into the container, precipitation;

3. precipitation to the separation of oil and sauce, the oil and sauce into the container separately, and then take 2/3 of the oil and 1/2 of the sauce into another pot, under 30 kg of water, simmering on low heat for 12 hours or so (so that the sauce in the full release of the aroma), slagging, the resulting oil (all the water out of the simmering, the remaining oil is still the crude oil of the 2/3 amount) that is into spicy oil;

2.

For the shabu-shabu broth, add 500g of broth, 50g of chili oil and 50g of chili sauce and bring to a boil.

Making: Chop the garlic, cilantro and colored peppers. Net pot on the fire, into the salad oil, burned to fifty percent heat, into the chopped garlic grain fried to golden brown, fish out and let cool. Add the cooled garlic paste to the Meiji-Fresh Sauce, peanut butter and salt, and chop the garlic, cilantro and bell pepper. Net pot on the fire, into the salad oil, burned to fifty percent of the heat teppanyaki special sauce production method (Figure)

Two: tomato sauce

Raw materials: 2000 grams of fresh tomatoes, olive oil, minced garlic, diced onions, bay leaf, rum, water, sugar, salt, pepper, a little each.

Practice: 1, fresh tomatoes, wash, put into a casserole dish to cook, cooked, peeled, seeded, and put into a blender to break up.

2. Heat olive oil in a pan, add minced garlic and chopped onion and sauté until the onion is soft, then add the crushed tomato pulp.

3. Add bay leaf, rum, water, sugar, salt and pepper to taste.

4, cook with medium heat until the soup thickens, take out the bay leaf, that is, the Teppanyaki special sauce production method (Figure)

Six: BBQ sauce

Tomato salsa, Li Pailin, cinnamon, soy sauce, soya sauce, cloves, chili seeds

Seven: Red Wine Sauce

Sautéed chopped onion in olive oil, mashed garlic, add red wine, teriyaki sauce, seasoning, into the Creamy Mushroom Sauce

Sautéed onion, garlic, mushrooms in butter, season with salt, pepper, teriyaki sauce, chicken powder, light cream, add oil and pasta sauce to thicken, add butter

9: White Wine Sauce

Sautéed chopped onion in butter, sprayed with white wine, added fish stock, light cream, and seasoned with salt and pepper

10: Lobster Butter Sauce

Ten: Lobster Butter Sauce

This is a great sauce for a lobster, but not for a lobster, and not for an onion. Lobster Butter Sauce

Bake the lobster shells dry, add carrots, celery, onions, garlic, black pepper towards the can

XI: Curry Sauce

Raw materials: 100 grams of dried red pepper, 10 grams of spices, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom, 100 grams of curry powder, 10 grams of cloves, 100 grams of yellow ginger, 100 grams of coconut paste, 600 grams of oil curry, 100 grams of oil curry, 100 grams of coconut powder, 100 grams of coconut powder, 100 grams of coconut paste, 100 grams of coconut paste, 100 grams of coconut paste. grams, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger, 20 grams of minced dried onion, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of lemon juice concentrate, 750 grams of raw oil, 6500 grams of light soup.

Method:

1, first of all, the flavor of the leaves with water to remove the slag and leave the water;

2, lemongrass cut into sections and cut into pieces with a juicer into a paste;

3, shrimp cake into the pan on a slight fire to dry and stir-fried;

4, and then fierce wok oil, and at the same time, put down the onion mushrooms, garlic mushrooms, ginger and dry onion mushrooms to start the wok, and then add lemongrass mushrooms, lemonade, red pepper water, dry and other explosive aroma;

4, then fierce wok oil, while putting down the onion mushrooms, garlic mushrooms, ginger and dried onion mushrooms to start the wok, then add the lemongrass mushrooms, water, dry red pepper