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Pineapple sauce:

Ingredients: fresh pineapple 1/6 slices of lemon peel 1/2 lemon juice 1/2 soy sauce 1/2 cups of cold water 1/4 cups of fructose, 2 tablespoons.

Production method: 1. Cut the pineapple into small pieces for later use.

2. Then, put all the materials into a pot to boil and cool.

Plum jam:

Ingredients: Heibulin 400g sugar cubes 80g lemon half juice.

Practice: put it in a pot and cook for about 20 minutes on low heat. Put it in the refrigerator immediately after bottling (it can be stored for 6 months in cold storage and sealing. If it is opened, it should be used up as soon as possible)

Strawberry jam:

Step 1 It is best to choose ripe strawberries. Remove the pedicle, add the same amount of sugar, and leave it overnight;

Step 2: when the strawberry is juicy, pour it into the pot (enamel pot is better) and cook it over high fire;

Step 3: After the strawberries are cooked, don't be afraid of trouble, scoop them out with a small spoon and continue cooking;

The fourth step is to scoop a spoonful and put it in a glass. Strawberry jam will not melt and sink to the bottom, even if cooked, it will not solidify and decompose.

Turn off the fire earlier.

Orange jam:

Ingredients: 5 oranges or oranges, 1 lemon, 3 cups of water, 6 cups of sugar.

Practice: 1, orange and lemon are cut in half to juice, and the fruits and seeds are drained; Keep the seeds, and put the juice, fruit granules and water into a aluminum pot-free place.

2. Cut the peel into strips of 1/8 inches (3 cm) and add it to the pot. Put the seeds into gauze and tie them tightly, then put them into the pot.

3. After the pot is boiled, turn to slow fire and cook for about two hours, which can make about six cups.

4. Take out the seeds and discard them, add sugar (about six cups) equal to the juice in the pot, and stir until the sugar dissolves. The fire will boil the juice and keep stirring to prevent the bottom of the pot from burning. After about 20 minutes, or the boiled juice is thick enough to solidify, the freezing point is determined by putting a small dish in the refrigerator 10 minute, putting a teaspoon of boiled juice on the small dish, putting the small dish in the refrigerator, and taking it out after 10 minute, so that the boiled juice will not flow in the dish.

5. Remove the boiled juice from the fire and stir for five minutes to skim off the excess foam.

6. Pour the cooked juice into a clean and dry jar (you can also add about 1/4 inches of whisky or brandy to the jar before pouring the cooked juice to enhance the flavor).

Chocolate sauce:

Ingredients: 90g of chocolate, 300ml of milk, 250ml of water, cornstarch 1 tablespoon, 80g of cocoa powder and 80g of sugar.

Practice: 1. Chop up chocolate.

2. Put the sugar, corn starch and cocoa powder into the pot and mix well. Add milk and water, bring to a boil and stir well. Then add the chocolate and continue stirring until it thickens.

Sweet vanilla sauce:

Ingredients: 400ML milk, 3 egg yolks, vanilla powder 1 teaspoon, corn starch 1 teaspoon, 200 g sugar.

Practice: 1, mix a little water and corn starch.

2. Put the milk and vanilla powder into a pot and bring to a boil with low heat.

3. Beat the egg yolk and sugar well.

4. Pour 2 into 3 and thicken with 1.

Applesauce:

Ingredients: apple 1 kg (preferably green apple, sour), lemon 1 piece, 50 ml sugar, water.

Practice: 1. Peel the apple and cut it into thin slices.

2. Pour 50 ml of water into the pot, and put the apple slices into a small fire for about 10 minutes. Apples are soft and can be stirred into mud.

3. Add 100g-200g of sugar (depending on the sweetness and sourness of apples) and the juice squeezed by lemons, and stir evenly to make the sauce.

Yogurt blueberry sauce:

Ingredients: original yogurt 1 box of blueberry sauce (granular) 2 tablespoons.

Practice: (1) Pour the original yogurt into a container and break it up to make it even and free from caking.

(2) Pour in blueberry sauce, and stir well before use.

Can be eaten directly as dessert, or dipped in lettuce salad, breakfast toast and afternoon tea.

Mustard mayonnaise sauce:

Ingredients: mayonnaise 3 tablespoons fructose 1/2 tablespoons mustard sauce 1/2 tablespoons chopped green onion (green part) 1 tablespoon.

Practice: (1) Wash and drain the onion and cut it into small pieces of about 0.5 cm for later use.

(2) Stir the mayonnaise sauce, mustard sauce and fructose evenly, put them in a plate and sprinkle with shallots.

You can use salad dressing or bread sauce, fried chicken pieces or French fries.

Mayonnaise sauce:

Ingredients: egg yolk 2 ~ 3 sugar 2 tablespoons white vinegar 1/4 cups soybean salad oil 2 ~ 3 cups lemon juice 1 tablespoon.

Practice: (1) After egg yolk and sugar are mixed, slowly add salad oil and beat well together, adding a little salad oil at a time and beating well first. After complete absorption, supplement it. When about 1 and 1/2 cups of salad oil are added, vinegar and the remaining salad oil are added alternately and stirred, and finally lemon juice is added and stirred evenly.

Salad dressing:

Ingredients: 2 egg yolks, 2 salad oils, 2 cups of salt, 1 tablespoon sugar, 2 tablespoons lemon juice (white vinegar can be used instead), and a little monosodium glutamate.

Practice: (1) Take a clean eggbeater, put the egg yolk, add a little salad oil first, and stir slowly with the eggbeater until the salad oil is completely absorbed by the egg, then add a spoonful of salad oil, add a little lemon juice and mix well, add lemon juice and salad oil alternately, and finally add salt, sugar and monosodium glutamate to taste.

Egg-free salad dressing:

Practice: milk 1/2 cups of white vinegar, 2 ~ 3 tablespoons of sugar, 3 tablespoons of salt 1/4 teaspoons of white pepper and a little soybean salad oil, 2 cups of water 1 tablespoon.

Practice: (1) Put all the materials except salad oil into a clean and dry eggbeater until it is thick, then divide the salad oil into several equal parts and slowly add the salad oil until the oil and milk are absorbed, and then add the salad oil again until all the salad oil is beaten in.

Vegetarian. Can be used as the bottom layer of lettuce salad dressing or seasoning salad dressing, or as sandwich and hamburger sauce.

French salad dressing:

Ingredients: tomato sauce 1 cup mayonnaise 1 cup mustard sauce, 2 tablespoons minced garlic 1 tablespoon sugar, 2 tablespoons spicy soy sauce 1 tablespoon white vinegar.

Practice: add ketchup and mustard sauce to mayonnaise and mix well. In addition, prepare a container, fully mix the spicy soy sauce, white vinegar and sugar, add them into the freshly mixed mayonnaise, and then stir well. If you like garlic, you can add 1 tablespoon minced garlic.

Besides bitter gourd salad, it is also suitable for fruit and vegetable salad.

Radish sauce Hu:

Cut the top of carrot, scrape off the epidermis and roots, wash with clear water and cut into small pieces of about 5 cm. Then put it in a pot and add water to stew for about 1 hour. When it is ripe and soft, take it out and grind it into mud with a meat grinder for later use.

Production: The ingredient is 1000g carrot puree (40g sugar, 5g citric acid and 2g monosodium glutamate). Pour white sugar into stainless steel aluminum pot, add appropriate amount of water, heat and dissolve, then pour carrot paste into water, continue heating, stir with a shovel to prevent it from sticking to the pan, and then add citric acid. Scoop out the jam with a shovel, and slowly drop it in pieces, and you can put out the fire. Add monosodium glutamate when taking out of the pot and stir well.

Canning: put the jam in a clean jar while it is hot, and then tighten the bottle cap. It can be stored in the refrigerator.

B. the practice of barbecue sauce:

Ingredients: 2 tbsp tomato sauce, 2 tbsp French mustard sauce 1/2 tbsp seafood sauce 1 tbsp black vinegar 1 tbsp olive oil 1/2 tbsp Chili sauce 1/3 tbsp chopped green onion 1/4.

Practice: Mix all the materials and stir well.

Tempura dipped in sauce:

Ingredients: 2 tablespoons of rice flour, 2-3 tablespoons of sugar, appropriate amount of salt, a little red pigment, 3-4 tablespoons of soy sauce, 2 cups of water and a little plum powder.

Practice: Boil all the ingredients together.

Nanyang curry juice

Ingredients: dried red pepper100g, fragrant leaves10g, clear water 20g, citronella100g, nutmeg powder100g, curry powder100g and clove powder100g. 20g of ginger rice, 20g of dried onion, 45g of refined salt, 300g of flour, 40g of sugar, 50g of concentrated lemon juice, 750g of crude oil and 6500g of light soup.

Methods: Soak the fragrant leaves with clear water first, then remove the residue and leave water; Dice citronella and grind it into velvet with a juicer; Stir-fry the shrimp cake in a pot with slow fire; Then pour the oil in the wok, and put down the chopped green onion, garlic, ginger rice and dried chopped green onion at the same time, and then add the citronella flower, geranium water and dried red pepper. Stir-fry; Finally, add coconut minced meat, turmeric powder, curry powder, oil curry and nutmeg powder and shovel with a trowel. When the spicy taste is shoveled out, add the remaining seasoning and shrimp cake, mix well and boil. Put it in a steel basin and cover it with oil for later use.

Note: curry juice will turn black if it is exposed to the sun for too long without an oil cover.

Note: "curry powder" is made of turmeric powder as the main raw material, and spices such as white pepper, coriander (coriander) seeds, fennel, cinnamon, ginger, star anise (fennel) and pepper (Sichuan pepper) are added and ground. Its color is turmeric, which is spicy and fragrant. Because "curry powder" is slightly bitter, when it is processed into sauce, we must use more materials such as onion and garlic to stir fry, so as to better bring out the taste of curry.

Dishes: wok curry beef brisket curry fried crab

Nanyang satay sauce

Material:.

Methods: First, put the shrimp cakes and shrimps into a dim sum oven to dry and bake, then take them out, and use a juicer to grind them with unprocessed south milk peanut kernels and fried South almonds, instead of grinding them into powder; Squeezing citronella with a juicer, filtering the residue with a strainer, and retaining the juice; Nannai uses a blender to make sauce; After that, add oil to the wok. First, add chopped green onion, minced garlic, dried chopped green onion, ginger rice and citronella juice into a wok and stir-fry until fragrant. Then remove one end of the wok from the fire, then add Satay sauce, Nannai sauce, peanut butter, curry powder, red pepper powder, turmeric powder, flour, minced shrimp cake, minced shrimp, minced Nannai peanuts and chopped almonds, then shovel the wok continuously, gradually add soup, and stir until it becomes thick; Finally, add seasoning to taste and color with soy sauce.

Note: "Sate" is a transliteration of Indonesian word "Sate", which means "kebab", originally a flavor condiment in Indonesia; It is also divided into "Indonesian type" and "Malaysian type". The former is mainly made of fried peanuts, shrimp cakes, peanut butter, sesame paste, star anise (star anise), golden seed powder (a spice in Southeast Asia), clove powder, Polygonatum odoratum powder, ginger powder, citronella powder, curry powder, red pepper powder and Kelanda powder (a spice in Southeast Asia). The latter is mainly made of fried peanuts, peanut butter, southern milk sauce, pineapple (pineapple) granules, tomato sauce, red pepper powder, shrimp cakes and shrimp paste. Chop garlic, coriander (coriander) and onion, shovel incense in a wok, cook for about 30 minutes, and then add sugar, chicken essence, coconut milk and three lanterns milk.

Gourmet: Shachafeng eel ball washa tea fish barbecue

White sauce (white fish sauce)

Material:.

Methods: Fish bones, Jinhua ham bones, carrot (carrot) and coriander (coriander) were boiled with Daner soup. When the soup is boiled to 5000 grams, filter the soup residue with a strainer; Then put the soup into a wok, then add white soy sauce, fish sauce, monosodium glutamate, chicken essence and sugar until the white sauce rolls back.

Note: "white soy sauce" is fermented from soybean, wheat and salt; Because no sugar color is added, the finished product is white brown, fresh and salty, which is very suitable for dishes that require white color.

Note: this sauce is also called "white shrimp pumping"; Can be used interchangeably with "seafood soy sauce", because these two sauces are "white" and "black", which set each other off and compete for beauty.

Gourmet: Steamed seafood at sea.

Singapore crab juice

Ingredients: Chili sauce180g, tomato juice 400g, tomato sauce 250g, white vinegar 400g, clear water 600g, fresh soy sauce 60g, white sugar 400g, refined salt 40g, monosodium glutamate 80g, chicken essence 40g, ginger rice 30g, garlic 40g and crude oil 300g.

Method: Use ginger rice and minced garlic in a wok, then add Chili sauce, tomato juice, tomato sauce, white vinegar, clear water and delicious soy sauce to the wok, and shovel. After the sauce is boiled, add seasoning to taste.

Cuisine: Steamed bass in crab sauce, and steamed grouper in crab sauce.

Vietnamese coconut juice

Ingredients: 750g of coconut juice, 25g of almonds, 5g of beans, 0/00g of rapeseed/kloc, 0/50g of fennel/kloc, 5g of fragrant leaves, 25g of shrimp cakes, 5g of fish sauce, 35g of onion and 0/5g of garlic seeds/kloc.

Method: Soak almonds in clear water until they are soft, then put them in a blender and mix them with sour peas, coriander (coriander) seeds, fennel, shrimp cake (baked in the oven first), fish sauce, onion, garlic, salt and rock sugar (mashed) to make a paste, then put them in coconut juice and cook them with fragrant leaves.

Gourmet: chicken coconut.

Sweet and sour sauce

Raw materials:

5000g of white vinegar, 2250g of sliced sugar, 0/90g of refined salt/kloc-,400g of tomato juice and 400g of mixed juice.

Production method:

First, put the white vinegar, sliced sugar and refined salt into a large casserole and boil it with slow fire. When the sliced sugar is completely dissolved, add tomato juice and sauce, simmer for a while, and then filter out impurities with clean gauze.

note:

When cooking "sweet and sour juice", it is best not to use an iron pan, because the acidity of white vinegar is easy to make the iron pan oxidize and generate iron oxide, which will remove the sour taste and pollute the sauce.

After the "sweet and sour juice" is cooked, it must be filtered with clean gauze, which is related to the smoothness of the sauce.

Dishes: Sweet and sour pork.

fruit juice

Raw materials:

Tomato juice 1500g, mixed juice 500g, light soup 500g, lemon leaves 5g, fragrant leaves 5g, refined salt 10g, white sugar 100g, sweet and sour juice 200g, and a proper amount of lemon yellow pigment.

Production method:

Put tomato juice, mixed juice, light soup, sweet and sour juice, lemon leaves and fragrant leaves into a casserole, boil over low heat, slightly collect the concentrated juice, season with refined salt and white sugar, and color with lemon yellow pigment.

note:

At the beginning of last century, the management and practice of western food entered China on a large scale, and the production of juice sauce was originally a seasoning technology of western food. Because the taste is similar to the "sweet and sour" of Gusu cuisine, it was once highly concerned by Cantonese chefs. As a result, some restaurants have found western recipes and improved them into recipes suitable for Cantonese tastes, such as "fruit juice", "western juice" and "tomato juice". It is also the best testimony of Cantonese cuisine "making foreign things serve China".

Vegetable juice: fried pork chops with juice

Paris juice

Raw materials:

Potato (potato) 1000g, local celery 250g, tomato (tomato) 2500g, coriander (coriander) 100g, carrot (carrot) 500g, chicken skin 1000g and duck skin 500g.

Production method:

Potatoes (potatoes), tomatoes (tomatoes) and carrots (carrots) should be peeled, among which tomatoes (tomatoes) should be cooked in the furnace and peeled after cooling; Then put it in an iron bucket with local celery, coriander (coriander), chicken shell, duck shell and light soup and cook it with slow fire until the potatoes (potatoes) and carrots (carrots) are rotten; Filtering the soup residue with filtered air; Add oil curry, sugar juice, oyster sauce, mixed juice and tomato juice and cook for about half an hour until the juice is thick and fragrant, then season with white sugar and refined salt.

Gourmet: Paris breast.

Attachment: the application of sauce

Regarding the use of sauce, we have to analyze it from two aspects. The first is the formula of the sauce. There is no fixed so-called "secret recipe" for the collocation of such formulas. Its purpose is only to enrich the taste of dishes, so as to get rid of the traditional situation of breaking the ground with salt. Take "curry sauce" for example. As we all know, this sauce was originally created in India. Because of its spicy taste, it is very suitable for use in Southeast Asia. It was quickly integrated into local condiments, but interestingly, the locals did not move Indian recipes, but each family had its own characteristics, which led to Indian curry, Thai curry and Vietnamese curry, so this book is basically keen on collecting the collocation of different ingredients with the same name, trying to give readers a clear analysis; The second is what kind of cooking method is most suitable for sauce; In fact, there are established cooking methods and innovative cooking methods. By habitual, we mean original or local cooking methods. However, due to the difference in taste and time, it may not be suitable for the tastes of local people, which is the so-called "North-South difference". Regarding seasoning, we need to know "South, North, Four Seasons, Hunger, Satiety, Decision, Chaos, Out and In", just as Mr. Mao Zedong didn't follow it at that time. On the contrary, we should take the characteristic route of China people. The recent people, such as Mr. Deng Xiaoping, did not take the capitalist market economy, but the market economy with China characteristics. Isn't there a prosperous China in the end? The ancients said that "governing a big country is like cooking small fresh vegetables", which explained the flexibility of cooking, thus producing innovative cooking methods with self-concept and adapting to local tastes. Therefore, when it comes to the good use of sauces, this book strongly advocates innovation, thus "shine on you is better than blue"; The premise of innovation is "know yourself and know yourself". Here are some tips for cooking with sauce for your reference.

I hope it helps you.