The preparation shows that this formula is heavy, spicy, salty and slightly sweet, belonging to Sichuan flavor. It can be made into flavored sauce to pour cold dishes, or it can be directly mixed with shredded belly and braised beef. This red oil with pepper powder (or pepper oil) has a strong taste.
2. Formula of red oil flavor juice (20 dishes): red oil 100g, soy sauce 50g, monosodium glutamate 20g, sugar 30g, cooking wine 75g, mashed garlic 50g, refined salt 20g, Jiang Mo 20g, spiced powder 15g and boiled water (or fresh soup) 750g.
The preparation shows that this formula belongs to Sichuan flavor, mainly salty, fresh, fragrant and spicy, with heavy red oil and slightly sweet taste. It can be made into sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.
3. Formula of spiced juice (prepare 30 dishes): star anise 10g, cinnamon 5g, clove 2g, Amomum tsaoko 2g, licorice 2g, geranium 2g, Amomum villosum 2g, Kaempferia Kaempferia 2g, fennel 3g, refined salt 20g, cooking wine 50g, soy sauce 50g and sugar 10g. Method: Add 1, 200g of water or fresh soup to the above spices, simmer for 5 minutes, then add seasoning, pour into a container, and soak in sesame oil for 1.5 minutes before use. Description: This formula is mainly spiced, salty and delicious. It can be directly poured into the cut cold dish, or the spice residue can be removed, and the juice can be directly mixed into the marinated dish, and an appropriate amount of red oil can be added. Usually suitable for mixed meat and halogen products.
4. The formula of Bangbangwei juice (preparing 15 dishes) is 50g sesame paste, 50g soy sauce 100g white vinegar, 20g refined salt, 30g red oil, 5g chopped green onion, monosodium glutamate 15g sesame oil, 20g pepper oil 10g and white sugar.
Method: Put the seasoning into a dish and stir it evenly. If the taste is too strong, add water appropriately. After mixing, pour it into cold dishes or add shredded belly and chicken.
The preparation shows that the taste of the stick is similar to a strange taste, characterized by a slightly thick sesame sauce, which can be mixed with shredded chicken, shredded belly and white meat, and the taste is spicy and sweet.
5, garlic sauce formula (prepare 30 dishes) 250 grams of garlic, 50 grams of refined salt, 50 grams of monosodium glutamate, 30 grams of sugar, 50 grams of cooking wine, 20 grams of white pepper, salad oil 100 grams, 50 grams of sesame oil. Method: Add 750g clear soup or cold boiled water to the above seasoning and mix well, then add salad oil and sesame oil and mix well.
Description: This formula juice can be directly poured into cold dishes such as shredded chicken, shredded belly and mixed white meat, or mixed with raw materials and put on a plate. Garlic sauce is generally used to cook cold dishes, so soy sauce is not used. Its taste is characterized by strong garlic flavor and heavy salty taste.
6, tomato juice flavor juice formula (preparation of 20 dishes) tomato sauce 200 grams, sugar 300 grams, refined salt 15 grams, white vinegar 50 grams, garlic paste 30 grams, Jiang Mo 10 grams, salad oil 200 grams. Method: Heat salad oil in a pot, add garlic paste and tomato sauce, stir-fry until fragrant, then add 500 grams of water and above seasonings and stir well.
The preparation shows that this tomato juice can be poured into filamentous cold dishes, such as shredded fish and tenderloin. Such as horseshoe, fish sticks and lotus root sticks, are fried, put into a pot and fried with tomato juice. Use tomato juice as the main ingredient when frying. Taste sweet and sour, garlic flavor.
7. Formula of Tangerine Peel Flavor Juice (30 dishes): 50g of Tangerine Peel, 20g of dried chili powder, 0/5g of pepper powder, 0/5g of star anise powder, 30g of refined salt, 30g of sugar 15g of cooking wine, 30g of ginger slices 15g of onion.
Method: Chop tangerine peel, stir-fry with the above spices in a pot, and then add 750g of water to boil. Pour the marinade into the container, pour the red oil, soak for 30 minutes, and then remove the residue.
Description: This flavored juice can be mixed directly or poured into cold dishes. Cold dishes such as beef with dried tangerine peel and diced belly with dried tangerine peel can be tasted directly in the pot, but attention should be paid to the red oil flavor. The fragrance type is characterized by spicy and fresh fragrance, and the dried tangerine peel is rich in flavor.
8. Formula of sweet and sour sauce (15 dish): 250g of white sugar, 50g of red Zhejiang vinegar150g, 8g of refined salt, 20g of garlic paste, 0g of Jiang Mo10g, 10g of soy sauce10g, 50g of salad oil and 50g of sesame oil.
Methods: Add 250 grams of water to the above seasoning, put it in a pot to boil, and then pour in sesame oil.
The preparation shows that this sweet and sour juice is often used to roast bones and smoke fish with sugar in cold dishes. Generally, the raw materials for pickling and savoring are fried and pickled in a pot with sweet and sour juice, and then this juice is poured in when serving. It's better to have a thick feeling when the sweet and sour juice is cooked in the pot.
9. Formula of ginger juice flavor juice (prepare 20 dishes): peeled ginger 250g, white vinegar 100g, refined salt 50g, white pepper 15g, monosodium glutamate 25g, salad oil 100g and sesame oil 50g. Practice: Chop clean ginger into Jiang Mo, add more than 750g of cold boiled water and stir into ginger juice, then add salad oil and sesame oil.
Preparation instructions: It is best to stir this ginger juice into velvet juice in a food blender. If you pour cold dishes, you can only use its juice, such as shredded chicken, shredded belly and shredded mouth. Even mix it with ginger. Flavor types are characterized by a little spicy taste.
10. Fruit juice formula (15 dishes) 100g jam, 200g cotton sugar, 50g white vinegar, 50g sour plum sauce, 5g refined salt, 1g lemon essence.
Method: Add a little fruit juice to the above seasoning and mix well. If it is mixed with fruit, there is no need to add juice drinks, because fruit is permeable. Such as fish balls, fish spots, diced meat and other cold dishes, you can stir-fry the raw materials and then collect the juice into the pot.
Description: Juicy is often used for cold dishes in spring and summer, and it is mostly made into fruit cucumbers without fishy smell, generally without garlic. If fish balls and fish spots are needed for juice collection, Jiang Mo can be added appropriately. Taste sweet and sour, greasy and fruity.