Top Secret Recipe: Special Sauce for Cold and Hot Dishes in Hotels

Spicy sauce

Recipe (prepare 20 dishes)

30 grams of red oil sea pepper (or 100 grams of red oil), 20 grams of pepper powder, red oil 30 grams of soy sauce (if dark soy sauce needs to be diluted with water), 30 grams of refined salt, 20 grams of MSG (milled powder), 30 grams of sugar, 50 grams of cooking wine, 20 grams of minced ginger, sesame oil and other seasonings, add 750 grams of boiling water (or fresh soup) Prepared.

Preparation instructions: This recipe has a strong taste, spicy, salty, slightly sweet, and belongs to Sichuan taste. It can be made into a sauce to be poured over cold dishes, or the above seasonings can be mixed directly into shredded tripe, braised beef, etc. This flavor type requires heavier red oil and pepper powder (or pepper oil).

Red oil sauce

Recipe (prepare 20 dishes)

100 grams of red oil, 50 grams of soy sauce, 20 grams of MSG, 30 grams of sugar, cooking wine 75 grams, 50 grams of minced garlic, about 20 grams of refined salt, 20 grams of minced ginger, 15 grams of five-spice powder and other seasonings are mixed with 750 grams of boiling water (or fresh soup).

Preparation instructions: This recipe belongs to Sichuan flavor, mainly salty, spicy, and red oily, with a slight sweetness. It can be made into a sauce to pour over cold dishes, or it can be mixed directly into cold dishes such as braised beef slices and couple's lung slices.

Five-flavor sauce

Recipe (prepare 30 dishes)

10 grams of star anise, 5 grams of cinnamon, 2 grams of cloves, 2 grams of grass fruit, 2 grams of licorice grams, 2 grams of bay leaves, 2 grams of amomum villosum, 2 grams of kaempferol, 3 grams of cumin, about 20 grams of refined salt, 50 grams of cooking wine, 50 grams of soy sauce, 10 grams of sugar, 10 grams of MSG, 20 grams of ground ginger, 100 grams of sesame oil wait.

Preparation method: Add the above spices to 1200 grams of water or fresh soup, boil over low heat for 5 minutes, add the seasonings and pour into a container, seal with sesame oil and simmer for 15 minutes before use.

Preparation instructions: This recipe is mainly five-spice salty and delicious. It can be poured directly into the cut cold dish. You can also remove the spice residue and mix the juice directly into the braised vegetables. In addition, you can add an appropriate amount of red pepper. Oil. Generally suitable for mixing meat and braised products.

Bangbang flavor sauce

Recipe (prepare 15 dishes)

50g sesame paste, 100g light soy sauce, 50g white vinegar, 20g refined salt, red 30 grams of oil, 5 grams of chopped green onion, 15 grams of MSG, 20 grams of sesame oil, 10 grams of pepper oil, and 10 grams of sugar.

Preparation method: Add the above seasonings to a bowl and mix thoroughly. If the taste is too strong, add appropriate amounts of water. Mix thoroughly and pour into cold dishes or mix into shredded tripe or chicken. Serve.

Preparation instructions: Bangbang tastes like a strange smell, characterized by a slightly strong sesame sauce flavor. It can be mixed with shredded chicken, shredded tripe, white meat, etc. It has a spicy, sweet and sour taste.

Garlic sauce

Recipe (prepare 30 dishes)

250 grams of garlic, 50 grams of refined salt, 50 grams of MSG, 30 grams of sugar, 50 grams of cooking wine , 20 grams of white pepper, 100 grams of salad oil, 50 grams of sesame oil.

Preparation method: Add the above seasonings to 750 grams of clear soup or cold boiled water and stir evenly, then add salad oil and sesame oil and mix well.

Preparation instructions: The juice of this recipe can be poured directly into the shredded chicken, shredded tripe, mixed white meat and other cold dishes, or you can mix in the raw materials and then put them on the plate. Garlic sauce is generally used in boiled cold dishes, so soy sauce is not used. Its taste is characterized by rich garlic aroma and salty and refreshing taste.

Tomato sauce

Recipe (prepare 20 dishes)

200 grams of tomato sauce, 300 grams of sugar, 15 grams of refined salt, 50 grams of white vinegar, minced garlic 30g, 10g minced ginger, 200g salad oil.

Preparation method: Heat the salad oil in a pan, add minced garlic and tomato paste and stir-fry until fragrant, then add 500g of water and above and stir-fry evenly.

Preparation instructions: This tomato sauce can be poured into shredded fish, tenderloin and other shredded cold dishes. For water chestnuts, fish strips, lotus root strips, fry the raw materials and then add them to the pot to stir-fry with the tomato juice. It is delicious, do not thicken it when frying, and use tomato juice to thicken it. The taste is sweet and sour, garlicky.

Tangerine peel juice

Recipe (prepare 30 dishes)

50g tangerine peel, 20g crushed dried pepper, 15g minced Sichuan peppercorns, 15g minced star anise , 30 grams of refined salt, 15 grams of sugar, 30 grams of cooking wine, 15 grams of ginger slices, 15 grams of scallions, and 100 grams of red oil.

Preparation method: Chop the tangerine peel into fine pieces, put it into a pot with the above spices and fry briefly, then add 750 grams of water and bring to a boil. Pour the marinade into a container and pour in red oil, simmer for 30 minutes and remove the residue.

Preparation instructions: This juice can be directly mixed or poured into the cold dishes on the plate. Cold dishes such as beef with tangerine peel and white tripe with tangerine peel can be cooked directly in the pot to collect the juice and flavor, but be careful to stir-fry out the red oil smell. The flavor characteristics are spicy and delicious, with strong tangerine peel flavor.

Sweet and sour sauce

Recipe (prepare 15 dishes)

250 grams of white sugar, 150 grams of red Zhejiang vinegar, 8 grams of refined salt, 20 grams of minced garlic, 10 grams of minced ginger, 10 grams of soy sauce, 50 grams of salad oil, and 50 grams of sesame oil.

Preparation method: Add 250 grams of water to the above seasonings and boil in a pot, then pour in a small amount of sesame oil and serve.

Preparation instructions: This sweet and sour sauce is often used for sugar-roasted bones, smoked fish, etc. in cold dishes. Generally, the pickled raw materials are fried and then marinated in the pot with the sweet and sour sauce. Pour this juice in when cooking. The sweet and sour sauce must be thick when boiling in the pot.

Ginger juice

Recipe (prepare 20 dishes)

250 grams of peeled ginger, 100 grams of white vinegar, 50 grams of refined salt, 15 grams of white pepper grams, 25 grams of MSG, 100 grams of salad oil, and 50 grams of sesame oil.

Preparation method: Chop clean ginger into minced ginger, add 750 grams of cold boiled water or more seasoning, stir until it becomes ginger juice, then add salad oil and sesame oil to serve.

Preparation instructions: This ginger juice is best stirred into puree juice in a food blender. If you pour cold dishes, you can only use its juice. If you mix chicken shreds, tripe shreds, noodles, etc., you can also use it. Stir together the ginger paste evenly. The flavor profile is characterized by a refreshing and slightly spicy flavor.

Juice

Recipe (prepare 15 dishes)

100g jam, 200g marshmallow, 50g white vinegar, 50g sour plum sauce, 5 grams of refined salt, 1 gram of lemon essence.

Preparation method: Add the above seasonings and a little fruit juice drink and mix well. If you mix it with diced fruits, you don’t need to add juice drinks, because the fruits are permeable to water. For example, when making fish balls, fish points, diced meat and other cold dishes, the raw materials can be battered and fried, and then the juice can be collected in the pot.

Preparation instructions: Juice flavor is often used in spring and summer cold dishes, and is mostly made into fruit cucumbers without fishiness. Generally, minced garlic is not added. If you need to make juice-rich fish balls, fish points, etc., you can add it appropriately. Ground ginger. The flavor characteristics are sweet and sour, anti-greasy, and rich fruity aroma.

Fish-flavored sauce

Recipe (prepare 15 dishes)

50g minced ginger, 50g white scallions, 50g minced red pepper, 50g minced garlic, 15 grams of refined salt, 20 grams of white sugar, 30 grams of balsamic vinegar, 50 grams of light soy sauce, 30 grams of MSG, 100 grams of red oil, and 50 grams of sesame oil.

Preparation method: Mix the above seasonings evenly and then add them to boiled cold dishes, such as cooked chicken slices, tripe slices, hairy tripe, white pork shreds, etc.

Preparation instructions: Fish-flavored, salty, hot and sour, sweet aftertaste, with emphasis on the ginger and green onion flavor.

Sesame sauce

Recipe (prepare 15 dishes)

100g sesame paste, 15g refined salt, 15g MSG, 10g sugar, 15g minced garlic , 5 grams of allspice powder, 50 grams of salad oil, 50 grams of sesame oil.

Preparation method: First mix the sesame paste with salad oil, then add the above seasonings and mix thoroughly.

Preparation instructions: This formula is often used to season white meat, shredded chicken, white tripe, noodles and other animal braised products with less fishy smell. The flavor characteristics are sauce-flavored and salty.

Pepper-flavored juice

Recipe (made for 15 servings)

30 grams of Sichuan peppercorns (removed seeds), 150 grams of shallots, 30 grams of balsamic vinegar, white 150 grams of soy sauce (if you use salt, add a small amount of cold boiled water to dissolve the salt), 15 grams of MSG, 30 grams of sesame oil, and 50 grams of salad oil.

Preparation method: Chop the Sichuan peppercorns into powder, chop the shallots into mince and mince them together with the Sichuan peppercorn powder, then add the above seasonings and mix well.

Preparation instructions: This sauce is mostly used for mixing and seasoning animal-based cold dishes, and its dry-fried cold dishes are used for seasoning dishes. The flavor characteristics are numb, fragrant, salty and fresh.

Mustard sauce

Recipe (prepare 15 dishes)

200 grams of mustard powder, 30 grams of refined salt, 15 grams of MSG, 50 grams of white vinegar, 50 grams of cooking wine grams, 10 grams of white sugar, 50 grams of sesame oil

Preparation method: Dissolve the mustard with hot water, then add the above seasonings, stir and pour directly into the raw materials.

Preparation instructions: Mustard juice is often used to mix white meat, shredded chicken, shredded tripe and other cold dishes, and is mostly used in summer. Northern mustard is often seasoned with sesame sauce, and its flavor characteristics are refreshing, relieving fatigue, and refreshing.

Scallion oil sauce

Recipe (prepare 20 dishes)

150g minced chives (should be white), 100g minced onion, 30g refined salt , 20 grams of MSG, 10 grams of white pepper, 10 grams of sugar, 50 grams of cooking wine, and 200 grams of peanut oil.

Preparation method: Put the above seasoning into a container and mix well, then heat the peanut oil and pour it into the seasoning.

Preparation instructions: Scallion oil sauce is often used to season white chicken, white tripe shreds, and white pork shreds. Its flavor characteristics are onion aroma, salty, fresh, fishy, ??and flavor enhancement. It is mostly used in spring and summer. season.

Curry sauce

Recipe (prepare 20 dishes)

75g curry powder, 30g refined salt, 100g minced onion, 15g MSG, cooking wine 30 grams, peanut oil 200 grams.

Preparation method: Use peanut oil to lightly fry the minced onions, then add curry powder and the above seasonings and mix well.

Preparation instructions: Use the curry-flavored sauce to directly pour into cooked animal raw materials for cold dishes, such as curry beef, curry shredded chicken, etc. You can also fry marinated fish and chicken pieces before cooking. Juice, its flavor characteristics are salty, spicy, fresh and spicy.

Minced garlic sauce

Recipe (prepare 30 dishes)

250g minced garlic, about 50g refined salt, 30g MSG powder, 15g sugar , 50 grams of cooking wine, 10 grams of white pepper, 300 grams of peanut oil.

Preparation method: Place the above seasonings and minced garlic in a container and mix well, then heat 60% of peanut oil or salad oil and pour into the seasonings and mix well.

Preparation instructions: This minced garlic sauce is an oily sauce. It is commonly used in cold dishes such as white chicken, golden tripe, white tripe, salt water noodles and other cold dishes. It is a salty and fresh garlic flavor type.

Fresh spicy sauce

Put 15 ml of Yipin Xian soy sauce, 10 ml of Maggi Fresh, 8 ml of balsamic vinegar, 5 g of sugar, 2 g of chicken powder, and MSG into a basin. 1 gram, and 6 grams of minced millet and pepper, 6 grams of minced garlic, and 6 grams of minced ginger, mix thoroughly to make a fresh and spicy sauce.

Compound red oil flavored juice

Put 100 ml of second soup, 2 g of chicken essence, 10 ml of light soy sauce, 6 ml of fresh dew, 5 g of peanut butter, and 3 g of sesame paste into a basin. , 50 ml of red oil, 50 ml of sesame oil, 20 ml of pepper oil, 1 gram of chicken powder, 1 gram of MSG, appropriate amount of cooked sesame seeds, and mix thoroughly to form a compound red oil-flavored juice.

Vine pepper flavored juice

Put 5000 ml of the second soup, 125 ml of chicken juice, 135 g of chicken essence, 125 ml of fresh dew, and 85 g of salt into a basin, and mix well to make vine pepper. Flavor sauce.

Compound juice

Put 10 ml spicy fresh dew, 15 ml fresh dew, 150 ml juice, 10 g minced millet and pepper, 10 g minced garlic, and scallion oil into a basin. 50 ml, mix thoroughly to form a compound juice.

Hot and sour juice

Recipe (prepare 20 dishes)

2 small bottles of wild pepper, 100 grams of white vinegar, 20 grams of refined salt, 15 grams of MSG, small 50 grams of sesame oil.

Preparation method: Beat the wild pepper and spicy water in a blender until minced, then add the above seasonings and 500 grams of cold water, mix well, put it into a container, and pour in sesame oil.

Preparation instructions: This recipe is often used for seasoning hot and sour white belly shreds, hot and sour braised beef, hot and sour white chicken and other cold dishes.

Beijing Sauce

Recipe (prepare 30 dishes)

400g sweet noodle sauce, 15g MSG, 30g sugar, 100g salad oil, small 50 grams of sesame oil.

Preparation method: Put the above seasonings into a container, stir evenly, then steam for 10 minutes or stir-fry in an iron pot.

Preparation instructions: This recipe is salty, fresh and sweet, suitable for cold dishes such as white meat with Beijing sauce, shredded chicken with Beijing sauce, shredded tenderloin with Beijing sauce, bean sprouts with Beijing sauce.

Ginger Chicken Sauce

Preparation: Add ginger powder, refined salt, monosodium glutamate, sugar (a little), cooking wine and other seasonings to peanut oil and stir evenly to form an oily sauce.

Preparation instructions: This flavor is spicy, salty and fresh, removes fishy smell and relieves greasiness. It is often used in cold dishes such as white chicken, white tripe, and white meat.

Onion oil chicken sauce

Preparation (prepare 20 dishes)

Combine 150 grams of minced onions, 150 grams of minced garlic, 50 grams of refined salt, and 30 grams of MSG , 10 grams of white pepper, 10 grams of sugar and other seasonings, mix well, then stir-fry 250 grams of peanut oil in a pan to make a sauce.

Preparation instructions: This scallion oil juice is salty and fragrant with fresh scallions. It is often used for seasonings such as scallion oil chicken, scallion oil belly shreds, scallion oil sting skin, etc. It can also be used as a flavor dish for shabu-shabu.