3 tablespoons Japanese-style Chai Yu Kelp stock, 2 tablespoons glutinous rice, a little Chili powder, rice wine 1 teaspoon, sesame 1 teaspoon, soy sauce 1 teaspoon.

Practice: Mix all the materials evenly.

material

Bean curd 1 teaspoon, lemon juice 1 teaspoon, diced apple 1 teaspoon, 2 teaspoons of wine, honey 1 teaspoon, soy sauce 1 teaspoon.

Practice: Mix all the materials evenly.

material

1 tablespoon of beer hotpot soup base, 1 tablespoon of bean curd, 1 teaspoon of sweet noodle sauce, 1/2 teaspoon of spicy oil, 1/2 teaspoon of black vinegar, 1 teaspoon of chopped green onion,/kloc-0.

Practice: Mix all the materials evenly.

material

Fish sauce 235 ml, rice vinegar 180 ml, water 45 ml, sugar 100 g, garlic powder 1 g, dried red pepper 1 slice (seeded and sliced).

Exercise 1. In a medium bowl, mix fish sauce, rice vinegar, water, sugar, garlic powder and pepper until saccharified.

2, taste the taste, to ensure a reasonable balance of sweet, sour, salty and spicy. Adjust the dosage if necessary. Then pour it into the bottle and cover it.

material

235 ml mayonnaise, 3 tablespoons sugar, 3 tablespoons rice vinegar, 2 tablespoons butter, melted, 3/4 teaspoon red pepper powder and 3/8 teaspoon garlic powder.

Exercise 1. In a small bowl, add mayonnaise, sugar, rice vinegar, butter, red pepper powder and garlic powder and mix well.

2. Cover the bowl after stirring, put it in the refrigerator and take it out when eating.

material

2 tbsps (30ml) of sand tea sauce, 1 tbsps (1 5g) of Chili sauce, 2 tsps of sugar (1 0g), 2 tsps of garlic (1 0g), Jiang Mo1tsp (5g) and coriander.

Practice: Mix all the materials together and stir well.