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hg9078.com The chef secretly prepares the sauce and never shows it: the editor secretly reveals the recipe!

The chef secretly prepares the sauce and never shows it: the editor secretly reveals the recipe!

Source of information: Time: 2020-02-21 02:43:36

Millennium Tongzhou vitality north stream

The secret sauce is a liquid or semi-liquid mixture, which can be added directly to the food or added during cooking. The sauce keeps the food moist, adds flavor, and changes its color and appearance. It is also used as a coating material for food appearance, such as white sauce for creamy chicken.
Liquid condiments such as soy sauce, chili oil, fish sauce, spicy soy sauce, etc. can be used for both cooking and table condiments. Many sauces are made from creamy flour paste and boiled for a few minutes.
The secret sauce is usually prepared by the chefs secretly, and it is not easy to prepare it in front of everyone. Today, I will share the recipe of the exclusive secret sauce of the chef who steals the chef.
Tofu Sauce (Chicken Steak Pickle)
Ingredients: 60 grams of red bean curd, 10 grams of rice wine, 8 grams of sugar, 14 grams of MSG, 15 grams of oyster sauce, 5 grams of ginger, 3 grams of baking soda, 50 grams of water, and 20 grams of minced garlic.
Production: Put all the ingredients in the juicer and beat for 30 seconds.
Lime Pickle (Chicken Steak Pickle Recipe)
Ingredients: 1 lemon, 8 grams of sugar, 3 grams of salt, 2 grams of baking soda, 30 grams of water, and 10 grams of rice wine.
Production: Press the lemon juice and the rest of the ingredients into the juice machine, beat the bowl for about 30 seconds.
Traditional chicken steak with pickles
Ingredients: 20 grams of shallot, 10 grams of ginger, 40 grams of garlic, 3 grams of spiced powder, 6 grams of MSG, 12 grams of soy sauce, 4 grams of baking soda, 50 grams of water, and 14 grams of rice wine.
Production: Put all the ingredients into the juicer for about 30 seconds, then add the chicken chop meat, and evenly dip both sides with pickles and let stand for about 30 minutes.
Plum sauce
Ingredients: 2 perilla, 10 grams each of sugar and vegetarian oyster sauce, 20 grams of plum juice.
Production:
1. Wash and shred the shiso.
2. Stir the other ingredients with water evenly. Pour into the pot. Cook over low heat for about 3 to 5 minutes.
Sichuan cold noodle sauce
Ingredients: 20 grams of black vinegar, 10 grams each of sesame sauce, spicy oil, white vinegar, 5 grams each of sesame oil, garlic, peanut powder, 4 grams of rice wine, and 6 grams of sugar.
Production:
1. Add garlic and water and mix well. Add black vinegar to sesame sauce and mix with cold water.
2. Then mix all the raw materials, depending on your preference, you can add some cucumber and carrot.
Innovative sauce recipe featuring Sichuan cuisine.
Sichuan style chili sauce
Ingredients: 500 grams of fresh small red peppers, 100 grams of fresh small green peppers, 80 grams of delicious Xuan spicy sauce, 50 grams each of Lee Kum Kee's garlic sauce, sesame oil, 30 grams each of ginger, shallot, and garlic Yangjiang bean paste, 2000 grams of Shexian Douban, 10 grams each of star anise and fragrant leaves, 5 grams each of clove and cinnamon, 3000 grams of salad oil, 35 grams of refined salt and sugar, and 40 grams of MSG.
Production:
1. Wash the red peppers and small green peppers, chop them into granules with a knife and put them in a container. Add fine salt and stir for 30 minutes.
2. Take another pot, add salad oil and Shexian Douban, smash the onion, ginger, and garlic into an oil pot with star anise, cinnamon, cloves, and fragrant leaves. Use a high fire to boil before using a low fire. Boil for 45 minutes, turn off the fire after the oil color is bright and red, and the watercress is rich in flavor. After cooling, filter the residue to become watercress oil and put it in a container for use.
3. Drain the pickled green and red pepper grains to remove excess water, add spicy sauce, garlic sauce, tempeh, sugar, monosodium glutamate and watercress oil, sesame oil and mix well.
Features: red color, strong flavor, spicy.
Uses: Sichuan-style stir-fried vegetables, Sichuan-style steamed vegetables and flavor dishes.
Tempeh sauce
Ingredients: 100 grams of Yangjiang Doufu, 30 grams each of garlic, onion (cut into pieces), fresh small red pepper (chopped), 20 grams of old soy sauce, 3 grams each of peeled (chopped), raw soy sauce, 5 grams of chili oil, 10 grams each of refined salt, pepper, chicken powder, sugar, and 50 grams each of salad oil, tomato sauce, and broth.
Production:
1. Put salad oil in the pot, add tempeh and stir-fry when it is 70% hot, pour in garlic and simmer for 10 minutes to make it golden brown.
2. Then add the onion seeds and stir-fry for 5 minutes, add tomato sauce, sesame seeds, old soy sauce, raw soy sauce, sugar, refined salt, pepper powder, chicken powder, pour into the broth, heat over low heat for 2-3 minutes, and pour Stir fresh small red pepper grains and chili oil evenly.
Features: brownish red color, dry flavor of tempeh, rich flavor.
Uses: Chuanwei scalloped dishes and soup dishes.
Hot and Sour Seafood Sauce
Ingredients: 30 grams of chilli pepper, 100 grams of Lee Kum Kee garlic chili sauce, 10 grams of ginger rice and water starch, 30 grams of onion, 50 grams of seafood sauce and tomato sauce, 40 grams of sea rice, 15 grams of salt, 70 grams of white sugar, chicken essence 5 grams, MSG 20 grams, broth 150 grams, salad oil and white vinegar 80 grams each.
Production:
1. Pickle peppers into chopped sesame seeds, soak the seaweed in 60 ℃ warm water for 5 minutes and take out the chopped into fine particles.
2. Set the wok on the fire, add salad oil and simmer in 50% heat, then add sea rice grains, qq949165802, then add pickles, garlic sauce, green onions, and ginger rice and stir-fry into the broth. After the high heat, add seafood Paste, ketchup, add salt, monosodium glutamate, chicken essence, white sugar, white vinegar, and then stir with water starch.
Features: Strong fish flavor and seafood flavor.
Uses: fish-flavored dishes, various flavor dishes.
Seafood Curry Sauce
Ingredients: 5 prawns, 10 grams each of scallops, pepper, 20 grams each of mussels, carrots, fish sauce, salt, cilantro, oyster sauce, 30 grams each of onion and celery, 50 grams of shallot oil, 800 grams of chicken broth, rose 15 grams of liqueur and 35 grams of curry powder.
Production:
1. Shrimp shell, cut into small pieces, scallops and mussels are soaked in warm water to remove impurities, carrots and onions are cut into thick slices, and parsley and parsley are cut into small pieces.
2. Set the pan on fire, add onion oil and simmer to 40% heat and add prawns, scallops, mussels, carrots, onions, celery, parsley, curry powder, stir-fry. Add chicken broth, add rose wine, fish sauce, oyster sauce, refined salt, pepper, boil over high heat, skim off the froth, and change to low heat, cook for 20-30 minutes, remove impurities and serve.
Features: strong curry flavor, slightly spicy fragrance, delicious soup.
Uses: Dish of cold dishes or sauce.
Hometown Soybean Juice
Ingredients: 150 grams of Sichuan water tempeh, 500 grams of chicken soup, 50 grams of ginger juice, 30 grams of fresh red pepper, 20 grams of Lee Kum Kee soy sauce, 10 grams each of fish sauce, soy sauce, refined salt, monosodium glutamate, pepper, and 5 grams of chicken essence.
Production:
1. Mince the fresh small red peppers.
2. Set the pot on the fire, pour the chicken broth, pour in the water tempeh, and then add the soy sauce, fish sauce, raw soy sauce, refined salt, monosodium glutamate, pepper powder, chicken essence, and boil for 10-20 minutes. Medium, sprinkle the small red pepper grains after cooling, and pour in the ginger juice.
Features: tempeh mellow, spicy soup.
Uses: Leached or cooked dishes of vegetarian dishes in cold dishes.
Sichuan Abalone Sauce
Ingredients and production method: Home-made juice, Jinba abalone sauce, and clear chicken soup made from native chicken. The ratio of home-made juice, abalone sauce and chicken soup is 1: 2: 1.
Features: bright red color, slightly salty and fresh
Product inspiration: This abalone was launched in March this year, but in Chongqing, there are not many restaurants using this abalone. Under the pressure of "new dishes must be produced every month", many chefs look for ways to make sauces, because after all, the emergence of new ingredients is not as endless as the spring bamboo shoots. This is also true of Master Shen, who mixed several commonly used seasonings in an attempt to discover a new flavor of sauce. After arranging and matching, he found that the combination of home-made juice, abalone sauce and chicken soup tasted good.
Black pepper sauce
Ingredients: 20 grams of cream, 30 grams of black pepper, 30 grams of minced onion, 15 grams of minced garlic, 5 grams of fresh cream, 150 grams of water, 8 grams of salt, 10 grams of flour water, and whiskey.
Production:
1. Heat and melt the butter, add the minced garlic and onion, and stir-fry. Add the black pepper grains and stir fry.
2. Put the water, fresh cream and salt into the boil, boil with flour and water before adding the pot, and add whiskey.
Pasta Sauce with Garlic Tomato Sauce
Ingredients: 1/4 onion, 5 grams of minced garlic, 20 grams of olive oil, 10 grams of canned boiled tomatoes, 1 bay leaf, 15 grams of white wine, and 4 grams of white pepper.
Production:
1. Prepare the ingredients and diced the onion for later use.
2. First heat the olive oil, then add the onion, minced garlic, pour in canned tomatoes, and add the remaining ingredients to boil.
Braised Seafood Sauce
Ingredients: 15 grams of hot pepper sauce, 20 grams of tomato juice, 30 grams of water, 5 grams of sesame oil, 10 grams each of rice wine, ginger, and shallot.
Production:
1. Take a small pot, mix all the ingredients and boil over low heat.
2. Cut the raw materials when braising the seafood, drain it after scalding, put in the red braised seafood sauce, stir fry and taste.
Rice sauce
Ingredients: 20 grams of rice flour, 30 grams of soy sauce, 25 grams of sugar, 200 grams of water, 6 grams of salt, and 5 grams of licorice flour.
Production:
1. Put all the ingredients in the pot, mix thoroughly and let it cool.
2. It can be used for simmering powdered liver, scalding pork liver or dumpling dipping sauce.
Barbecue sauce
Ingredients: 20 grams of tomato sauce, 10 grams of seafood sauce, 5 grams each of black vinegar, French mustard sauce, olive oil, 4 grams each of chili sauce, sugar, 20 grams of minced onion, 10 grams of minced garlic, and 12.5 grams of coarse black pepper , 3 grams of salt.
Production: Mix all ingredients and mix thoroughly.
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Sesame sauce
Sesame sauce
Ingredients: 20 grams each of sesame sauce and soy sauce, 5 grams of sugar, 10 grams each of white vinegar, sesame oil, and garlic, 40 grams of cold water.
Production:
1. Just mix all the raw materials, and you can add cucumber shreds and carrot shreds as ingredients.
2. It can be used for danzi noodles, dried noodles, braised pork rice sauce, or hot green vegetable sauce.
Brine Chicken Dip
Ingredients: 30 grams of salt, 5 slices of ginger, 35 grams of shallots, 100 grams of rice wine, 20 grams each of tangerine peel, cinnamon, star anise, and 50 grams of water.
Production:
Put all the ingredients in the pot and cook.
This condiment can be used for braised chicken, or it can be eaten with chicken. In other words, this recipe can be used as a marinade or as a dip.
Pasta sauce
Ingredients: 250 g ground meat, 1/4 onion, 1 can of ketchup, 50 g diced carrots (or ground radish), 20 g each of olive oil and red pepper sauce, 10 g minced garlic, and 5 g white pepper , 25 grams of sugar.
Production:
1. Add olive oil to the pan, heat over heat, add minced onion, diced carrot and minced garlic and sauté.
2. Add ground meat and stir fry, then add chili sauce, white pepper powder, cardamom powder and sugar.
3. Add tomato sauce and water at the end, and simmer for about 3-5 minutes over low heat.
For pasta, dry pasta sauce, or cabbage stew.
ketchup
Ingredients: 1 kg of cooked tomatoes, 5 grams of olive oil, 10 grams of basil (or ground coriander), 15 grams of sugar, 4 grams of pepper, and 6 grams of salt.
practice:
1. Put the tomatoes in boiling water and blanch them, lift them up and put them in cold water, and remove and peel them. Cut the tomatoes in half, squeeze the tomato seeds and juice, and chop.
2. Heat the oil pan, add olive oil, chopped tomatoes, basil (or parsley parsley) and sugar, stir well, cook until the tomatoes are cooked through, season with salt and pepper, and cool them into the refrigerator. Just use it.
Curry tomato sauce
Ingredients: Ingredient A (30 grams of tomato sauce, 10 grams of curry powder, 250 grams of water, 6 grams of salt, 5 grams of sesame oil, and 8 grams of sugar), Ingredient B (5 grams of white powder, 10 grams of water).
Production:
1. Bring the water to a boil, add material A, and cook over low heat until about half a cup of juice is collected.
2. Add material B, don't be too thick, just the right amount.
Can be used for meat or vegetable stir-fry sauce.
[Smart kitchen baking] Lee Kum Kee garlic chili sauce seasoning sauce cooking condiment raw materials 226g ¥ 17.8 Jingdong buy

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