Ingredients: black pepper 10g, dried onion 25g, garlic 25g, butter 30g, yellow juice, brandy 4 teaspoons,

Less salt

Practice: Take a clean juice pot, heat it, add chopped black pepper and stir-fry until fragrant, and add some brandy and butter.

Stir-fry chopped black pepper for a while, then add chopped dried onion and garlic, stir-fry until fragrant, add yellow juice and cook for about 5 minutes.

Add soft butter and stir for 6 minutes.

2. 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 the brandy, add the yellow juice and cook for 5 minutes.

Stir in soft butter.

3. Name of sauce bear meat:

Ingredients: 5 grams of Talegen vanilla, 25 grams of dried onion, 5 grams of black pepper, 100 ml of red vinegar, 500 ml of white wine and a little transparent butter.

3 egg yolks, a little salt and a little chopped parsley.

Practice: Use red vinegar, dried vanilla, dried onion and black pepper to make vanilla vinegar juice, and then filter for later use. Take a

A clean ladle, beat 3 egg yolks with white wine until milky white, and then add vanilla vinegar, such as

Stir all the butter until it tastes good, then add the chopped parsley.

4. white cream sauce

Ingredients: butter100g, flour 250g, fresh milk (cream) 500ml, soup1.5l,

Pepper and salt geranium

Practice: stir-fry fragrant leaves, butter and flour into noodles, add the soup base and stir constantly to avoid caking, then add

Boil fresh milk, filter and season.

* White juice for various purposes depends on different soup bases, plus thin and thick blending.

What method is needed.

5. Brown seasoning

Ingredients: soup 30kg, chicken bone (beef bone, beef tendon, etc. ) 5kg, onion 1kg, celery 1kg, carrot 1kg,

Pc with fragrant leaves, a little grass, a little black pepper, 5 teaspoons of tomato sauce,

2 teaspoons of flour (yellow noodle fishing) and a little brandy.

Practice: chop all kinds of bones first (don't use sheep bones or duck bones, etc. ) and stir-fry until fragrant, and then save Jamlom brandy to burn.

Incense, and then put it in the oven with 230 degrees of local incense. Chopping celery, onion and carrot, stir-frying in oil, and adding

Stir-fry fragrant leaves, tomato sauce and flour with slow fire until they are red and black, and then stir-fry fragrant bones together.

After saving brandy, cook it in soup, add grass and chopped black pepper, cook for 3 hours, and filter to taste.

Do it.

Common practice of salad juice

1. Mayonnaise:

Ingredients: vegetable oil 1 l, egg yolk 1.5pc, mustard powder 1 teaspoon, a little salt and pepper,

2 teaspoons of 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.

2. Thousand Island Sauce:

Ingredients: 2 liters of Wanni juice, chopped onion150g, chopped pickled cucumber150g, tomato sauce12 liters,

(Or add chopped eggs and chopped tomatoes)

Practice: break the onion and pickled cucumber with a blender, then add it to the Wanni juice, then add the tomato sauce and stir until pink.

3. Italian seasoning:

Ingredients: 50g onion, 50g garlic, 30g green pepper,10g red pepper, 30g green olive and 50g black olive.

2 liters of vegetable oil, 3 liters of red vinegar, English mustard powder 1 teaspoon, a little black pepper, a little instant juice,

Shredded vermicelli with a little salt.

Practice: add onion, garlic, green pepper, red pepper, green pepper, black olive and a little red vinegar to make a paste with a blender, then add British mustard powder and black pepper and mix well; Then slowly add vegetable oil and red vinegar to make juice, then add chopped Qian Fan and emergency juice and season.

4. French seasoning:

Ingredients: vegetable oil 1 l, red vinegar 2/3 l, French mustard sauce 1 teaspoon, egg yolk 1 piece, chopped onion10g,

5 grams of garlic and a little salt.

Practice: first mix mustard sauce and yellow mud until thick, then slowly add vegetable oil and red vinegar respectively, adding one side at a time.

Stir until all the vegetable oil and red vinegar are added with milk, then add chopped onion, garlic and seasoning.

Yes

5. Tartar sauce:

Ingredients: Wanni juice 1 l, onion100g, pickled cucumber100g, 50g of watermelon willow, and a little chopped parsley.

Practice: Chop onion, pickled cucumber and watermelon willow with a knife, add them to Wanni juice, then add chopped coriander and mix well.

6. Cocktail sauce:

Ingredients: onion100g, celery100g, red pepper 50g, ginger 50g, onion 50g, garlic 50g,

2 liters of tomato sauce, 30 grams of instant juice, vegetable oil 1/2 liters, 50 grams of Chili oil, geranium pc,

A little black pepper, 2 teaspoons of brandy and a little salt.

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.

7. wine:

Ingredients: 2 liters of vegetable oil, 3 liters of vinegar, 50 grams of chopped onion (or dried onion), a little black pepper,

Shredded vermicelli with a little salt.

Practice: Mix all the ingredients evenly and season.

8. Caesar dressing:

Ingredients: 50g of vegetable oil (or olive oil), raw egg yolk 1 each, garlic10g, lemon juice12,

Less salt

Practice: Beat the egg yolk and French mustard sauce together in the salad until it is milky white, then add garlic and whitebait fillet.

Stir well, then slowly beat the vegetable oil into juice, add fresh lemon juice and stir well, then add bacon and cheese.

Season with cheese powder. Add lettuce and serve.

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 into the wok, put down the chopped green onion, minced garlic, ginger rice and dried chopped green onion at the same time, and then add the citronella flower, geranium water, dried red pepper and so on. 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.

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 local people did not adopt Indian recipes, but each family had its own characteristics, resulting in Indian curry, Thai curry and Vietnamese curry. The second is what kind of cooking method is most suitable for sauce; In fact, there are customary cooking techniques and innovative cooking techniques. The so-called habitual, is the original or local cooking methods, but because of the different tastes and time, it may not meet the tastes of local people, which is the so-called "North-South difference."