1, tomato sauce
It is a canned product made of fresh tomatoes, with reddish color and sour taste, and retains the fragrance of fresh tomatoes. Ketchup is generally used for seasoning and adding gorgeous colors to dishes. Various western dishes are widely used and are one of the important condiments of western food.
Tomato sauce contains a lot of organic acids, which can stimulate appetite and help digestion, especially in the off-season of vegetables, and is a good product for regulating diet. Don't store the canned tomato sauce in the original jar after opening to avoid oxidation. You can add the same volume of water and the right amount of sugar, and use oil on low heat until the oil is dark red, then store it and eat it at any time. This treatment can make tomato sauce have good color and taste and easy to store.
2, salad dressing
The sour semi-solid emulsified seasoning sauce is made of vegetable oil and acidic components (vinegar and sour agent) as main raw materials, supplemented by modified starch, sweetener, salt, spice, emulsifier, thickener and other components through mixing, stirring, emulsification and homogenization.
3. French salad dressing
Ingredients: vegetable oil 1 l, red vinegar 2/3 l, French mustard sauce 1 teaspoon, egg yolk 1 piece, onion10g, garlic 5g, a little salt.
Practice: First, stir mustard sauce and yellow mud until thick, then slowly add vegetable oil and red vinegar respectively, while stirring, until all the vegetable oil and red vinegar are milky white, then add chopped green onion, minced garlic and seasoning.
4. Wind sauce
It is made of vinegar, sugar, Lin Wei, sake and minced garlic. Thinner, darker and lighter than Thousand Island Sauce. Hefeng sauce is not only suitable for making all kinds of vegetable salads, but also used for making Japanese cold noodles, and it tastes great.
5. Mayonnaise
It consists of edible vegetable oil, vinegar, fruit juice, egg yolk, protein, salt, sugar and vanilla, and its calorie is the highest among all salad dressings. Mayonnaise can be used to prepare sauces, make salad dressings, spread sandwiches, hamburgers or bread, and make fillings, desserts and dips.
6. Ranch seasoning
The main ingredients are mayonnaise, yogurt and garlic, and other ingredients are salt, parsley, onion and pepper, among which yogurt and garlic give the seasoning a unique flavor. White ranch dressing is suitable for all kinds of green salads, and seafood salad is also very effective.
7.spaghetti sauce
It is divided into tomatosauce, green sauce (garlic sauce), white sauce (cream sauce) and squid ink sauce. Red sauce is a kind of tomato-based sauce and the most common one at present. Green sauce is a sauce made of basil, pine nuts and olive oil, which has a very strong flavor. White sauce is a kind of sauce based on salt-free cream, which is mainly used for baking noodles, lasagna and seafood pasta. Black sauce is a sauce made of cuttlefish juice, which is mainly used for seafood pasta such as cuttlefish.
Ingredients: 50g of onion, 50g of garlic, 30g of green pepper, 10g of red pepper 1 0g, 30g of green olive, 50g of black olive, 2l of vegetable oil, 3l of red vinegar, 1tsp of English mustard powder1teaspoon, a little black pepper, a little quick juice, a little chopped coriander and a little salt.
Practice: onion, garlic, green pepper, red pepper, green pepper, black olive and a little red vinegar are beaten into a paste with a blender, and then British mustard powder and black pepper are added to mix well; Then slowly add vegetable oil and red vinegar to make juice, and then add chopped parsley and instant juice to taste.
8. Caesar Ledin
Usually mixed with vegetable oil, egg juice, cheese and lemon juice, it has the same name as Caesar salad. This dressing is best for Caesar salad.
Ingredients: 50g of vegetable oil (or olive oil), raw egg yolk 1 piece, garlic10g, lemon juice 1/2 lemons, and a little salt.
Practice: Stir the egg yolk and French mustard sauce together in the salad until it is milky white, then add garlic and whitebait and stir well, then slowly beat the vegetable oil into juice, then add fresh lemon juice and stir well, and then add chopped bacon and cheese powder to taste. Add lettuce and serve.
9. barbecue sauce
Barbecue sauce can be roughly divided into honey flavor, spicy flavor and original flavor in taste, and soy sauce, spices and sugar are the main ingredients. Among them, spices are the most critical factor to control the taste. Generally speaking, spices such as ginger, garlic, star anise and fennel are optional, which can fully increase the aroma during barbecue. Common BBQ barbecue sauce and Japanese miso barbecue sauce.
10, original steak sauce
HP Sauce (English: HP sauce), also known as HP sauce, is a seasoning brand that originated in Aston, Birmingham, England. It is made of vinegar, tomato sauce, corn syrup and spices. This product has pure flavor and sour taste of vinegar. Generally used as a salty sauce, or as a raw material for western-style thick soup and stewed meat sauce, such as steak seasoning.
1 1, black pepper sauce
Black pepper sauce is a condiment synthesized by pepper and various seasonings, and it is a common sauce in Italian cuisine. Pepper is mainly composed of piperine, and also contains a certain amount of aromatic oil, crude protein, starch and soluble nitrogen. Has the functions of removing fishy smell, relieving tiredness and promoting digestion. Its fragrant smell can make people's appetite open and increase their appetite.
12, mustard sauce
Mustard sauce is a common condiment, which is made of mustard powder, horseradish and horseradish. It has a strong pungent smell and a refreshing taste. There are four categories, namely China yellow mustard sauce, Japanese green mustard sauce, French mustard sauce (mustard) and American mustard (prepared mustard).
13, pizza sauce
The raw materials are tomato, onion, garlic, tomato sauce, chopped vanilla and black pepper. Its method is: saute garlic in a hot oil pan, stir-fry onion until soft, and pour in tomato sauce. Add tomato sauce, chopped vanilla and black pepper, and add salt to collect juice until thick.
14, XO sauce
XO sauce is a seasoning invented by Mr. Huang (Wujiang, Jiangsu), which is made of several expensive materials. There is no certain standard for XO sauce, mainly yaozhu, shrimp, Jinhua ham, pepper and so on. It tastes fresh and spicy. In Australia, replacing scallops and shrimps with salmon has a unique flavor.
15, pine nut sauce
Ingredients: roasted pine nuts 80g, perilla 40g, olive oil 10g, salt 5g, parmesan cheese 10g, garlic 20g.
Production: put pine nuts, olive oil, perilla, garlic, salt and parmesan cheese into a blender and stir evenly.
Features: Rich in taste, the aroma of garlic is perfectly combined with perilla, pine nuts and parmesan cheese.
Scope of application: used as sauce for all kinds of afternoon tea snacks, with fresh tomatoes or various thick soups, such as tomato bread soup and vegetable soup.
16, black pepper sauce
Ingredients: chopped black pepper10g, chopped dried onion 25g, minced garlic 25g, butter 30g, yellow juice, brandy 4 teaspoons, and a little salt. Practice: Take a clean juice pot, heat it, add chopped black pepper to stir fry until fragrant, save a little brandy, add butter, stir fry chopped black pepper for a while, add chopped green onion and garlic to stir fry until fragrant, and add yellow juice.
17, mushroom sauce
Ingredients: 50 grams of sliced white mushrooms, 5 grams of garlic, 2 tablespoons of yellow juice, a little brandy and a little butter.
Practice: Stir-fry garlic with butter, then add white mushroom slices and stir-fry. After storing brandy, add yellow juice and cook for 5 minutes, then bump into soft butter.
18, sauce bears haunt
Ingredients: 5 grams of Talegen vanilla, 25 grams of dried onion, 5 grams of black pepper, 100 ml of red vinegar, a little white wine, 500 ml of transparent butter, 3 egg yolks, a little salt, and a little chopped Qian Fan.
Practice: Use red vinegar, dried vanilla, dried onion and black pepper to make vanilla vinegar juice, and then filter for later use. Take a clean ladle, beat 3 egg yolks with white wine until milky white, then add vanilla vinegar to make the butter all seasoned and add chopped fancy.
19, cocktail sauce
Ingredients: onion100g, celery100g, red pepper 50g, ginger 50g, onion 50g, garlic 50g, tomato sauce 2l, emergency juice 30g, vegetable oil12l, chilli oil 50g, geranium pc, a little black pepper and brandy.
Practice: Beat celery, onion, red pepper, ginger, onion and garlic into paste, mix with tomato sauce to make juice, and add brandy for later use: boil the vegetable oil with fragrant leaves and mash it into mixed juice, and then season it with emergency juice, Chili oil and black pepper.
20. Mayonnaise
Ingredients: vegetable oil 1 l, egg yolk 1.5pc, mustard powder 1 teaspoon, a little salt and pepper, 2 teaspoons lemon juice and a little hot water.
Practice: First, fully mix the egg yolk, mustard powder and salt and pepper until it is slightly white, then slowly pour in the vegetable oil, stir together until it becomes thick, then add lemon juice, then add vegetable oil until all the vegetable oil and lemon juice are completely used up, and finally heat the boiling water.