Salt: 1 quart and a half

Lemons: 2

Ginger: A big one.

Chrysanthemum vinegar: fill the bucket.

Sake: 1 QT Kunbu: 2 pieces:

Pour sugar and salt into a container, pour chrysanthemum vinegar, dissolve sugar and salt, then fill a bucket, slice lemon, squeeze juice into the bucket, then put the peel into the bucket, slice ginger, put it into the bucket, pour sake, and finally take 2 pieces of kelp, wash it, fold it in half and put it into the bucket! (PS: sugar and salt should be completely stirred and melted) Panzu sauce: material:

1: orange: 6

2: Lemon: 2

3. Soy sauce: 1 QT4: original juice: 1 bottle

5: bonito (coarse): A lot

6: mini: 2 Qt Practice: 1: Slice the orange, juice it and put it in a container, put the pulp in a container and throw away the peel.

2. Slice the lemon, juice it and put it in a container, and put the pulp and peel together in the container.

3. Pour a bottle of raw juice, soy sauce, milin and bonito into the container.

4: After mixing evenly, wrap it in plastic wrap and put it in the fresh-keeping refrigerator 15 days before use!

Spicy mayonnaise: material:

Mayo: 10 bottle

Golden Chicken Hot Sauce: 3 bottles

Tang Qiwei: One thing.

Seafood sauce: half a spoonful

Japanese sesame oil: one and a half spoonfuls;

Pour 3 bottles of Jinji Chili sauce into the bottom of the container to avoid sticking to the pot, then pour in 10 bottle of salad sauce, filter the seven-flavor soup into fine powder with a colander, pour the fine powder into the container, add half a spoonful of seafood sauce and appropriate amount of Japanese sesame oil, and stir evenly to obtain tuna salad sauce;

Onion: Half an onion.

Sesame oil: half a spoonful of vinegar: 1/3 PT

Hontashii: 2 tablespoons mini: 1/2 lbs.

Sake: 1/2 PT cross soy sauce (red): 1/2pt sugar: 4-5 tablespoons;

Wash the pan, heat it, put the oil in, then pour out the oil, add sesame oil and onion, and when the onion turns golden, put all the other seasonings in. Add appropriate amount of flavoring honey juice according to taste: material: rice vinegar: 1 oz mini: 3-4 oz honey: 1 oz mayonnaise: 1 bottle masago: a little practice: stir evenly with a blender to get sesame dress: material: mini: 3 oz rice vinegar: 2 pt sesame: 2 handfuls of mayonnaise: 6550. 0 bottles of eel sauce: material: soy sauce: 1 Qt sugar: 2 Qt mini: 1/2 pt sake: 1 Qteel: half slice method: burn sake to a big fire, then put everything in and cook for 2-3 hours on low heat. Jalopenlo sauce: Yuzu sauce: 1 oz olive oil: 1 oz jalopenlo:3: 3 mayonnaise: 1/2 pt mini: 6 oz Yuzu: 1 oz Sunomono sauce: Vinger: 2 pt sugar:1. Kloc-0/ tablet mini: 1/2 pt Practice: put it in a pot until it is warm, mango sauce: mayonnaise: half a bottle of mango sauce: 4 ozmango essence: 1 bottle cap mini: 1 ounce butter jam: mayonnaise:16oz (half a bottle).