Guilin Du Jun Hotel

Shrimp in X O sauce 150g shrimp 1000g ham 1000g yaozhu 500g native fish 250g salted fish 250g garlic 150g ginger 50g red onion 150g peanut oil 3000g [consumption 500g]. Chicken essence 50g sugar 100g meat sauce 5 bottles 2500g 1. Wash shrimps, steam ham, wash scallops, native fish and salted fish, cut into pieces, and peel ginger and shallots. 2. Heat the wok, add peanut oil to heat it to 50%, add shrimp, scallop, native fish and salted fish, and fry with ham, garlic, ginger and scallion. Raw materials of white salt water: 25,000 grams of water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, 35 grams of licorice, 20 grams of cinnamon, 6.5 grams of Amomum tsaoko, dried tangerine peel 10 grams, Jiang Sha tablets 10 grams, and star anise. C. 200g of rock sugar, 0/000g of refined salt/kloc-,25g of monosodium glutamate, 500g of carved wine, 50g of white soy sauce and 0/0g of Yaozhu/kloc-. Production: Put the pig spine, old hen and bonzi bone together in a cold water pot, boil, and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot. Features: light yellow in color, salty and slightly sweet in taste. Usage: Suitable for marinating pigeon, sausage head, chicken feet and abalone sauce with chicken elbow bone. Raw materials: 5 South African abalone (750g), 5 old hens, ham 1kg, ribs 1kg, keel 0.5kg, pork belly 1kg, pig's feet 1kg. Duck pieces 1 kg, skin 0.5kg, seasoning: Lee Kum Kee oyster sauce 450g, Haitian soy sauce 200g, Le Jia chicken powder100g, rock sugar 200g, sliced sugar 50g, concentrated chicken juice10g, fresh soup15kg. Then rinse the fried raw materials with boiling water and blanch them for later use. 2. Put a bamboo mat on the bottom of the big casserole, and put the raw materials-old hen, ham, duck, scallop, abalone, ribs, keel, pork belly, pig's feet, chicken feet, pig's skin, etc. Add fresh soup in turn, boil the seasoning with high fire, then turn to low fire and cook for 18-20 hours. Key operation: 1, abalone selection; 2. External processing of raw materials; 3. Control of temperature; Features: ruddy color, Baoxiang mellow abalone sauce fried rice with shrimp, glutinous rice, squid slices, minced bacon, abalone sauce, Jinzhen oyster sauce, soy sauce, monosodium glutamate, 50 grams of sugar, 50 grams of pepper, 500 grams of soup, 250 grams of soy sauce, second-generation soy sauce, white sugar, monosodium glutamate, chicken essence, pepper powder, fish soup, vegetable spices, soy sauce and Yangjiang ginger soy sauce. 00 grams of soy sauce 100 grams of dried tangerine peel rice 100 grams of dried red pepper powder 100 grams of pepper oil, a little cooked peanut oil, 250 grams of ginger and soybeans, chopped with a knife, put oil in a pan, heat it, stir-fry garlic until golden, and add 500 grams of other flour, 500 grams of starch, 30 grams of baking powder/kloc-. 675g of starch, 65g of oil, 65g of water160g, 550g of fermentation for 4h, 65438+ of flour10kg. Crispy flour 5 kg raw flour 10 two glutinous rice flour 1 kg cooked flour 5 two baking powders 7 two fragrant mango crisp milk salt 9 g monosodium glutamate 50 g soup 360 g sugar 45 g custard powder 30 g eagle corn flour 100 g evaporated milk 360 g coconut milk 360 g butter 120 g fragrant mango oil and agar. Crispy toffee 60 g raw oil 300 g clear water 2500 g eagle millet flour 450 g evaporated milk 500 g condensed milk 120 g coconut milk 550 g butter 120 g light crispy milk soup 250 g egg white 4 eagle millet flour 35 g evaporated milk 120 g coconut milk 120 g top. 0 kg soup 15 kg soup salt 30 g monosodium glutamate 90 g red meat 4.5 kg old chicken 1.5 kg ham 750 g clear water 20 kg soup 15 kg strange flavor juice 1 sesame sauce 5 bean paste 1 soy sauce 4 sugar 1.5 vinegar. Add other seasonings to make orange juice Jundu wine 1 two granulated sugar 8 two white vinegar 12 two orange juice 8 two salt 1 two cheese powder 3 two water 2 kg Kyoto sparerib juice salt 30 g monosodium glutamate 30 g sugar 100 g balsamic vinegar 2 tomato juice 250 g Zhejiang vinegar 1 lemon 2 wring water 380 g sweet and sour juice. G sugar 300g white vinegar 500g tomato juice 35g emergency juice 35g II. 4 bottles of OK sauce 1 bottle of white vinegar 1 bottle of water 1.5kg of rock sugar 1.5kg of sugar 1.5kg of lemon slices 2g of dried prunes 1 Add some red pigment and add salt to lemon juice 30g of sugar 5kg. 2 bottles of lemon juice, tomato juice, sugar, star anise powder, clove powder, sour plum, lemon sweet and sour juice, sugar 5 salt 1/ 2 vinegar 5 ginger and onion are put into a pot and melted. Champagne juice 1. Champagne 2 bottles of 7-up soda 2 cans of monosodium glutamate100g sugar100g salt 30g lime 5 Liang. Champagne 2 bottles of Zina 2 cans of custard powder 200g monosodium glutamate 80g sugar 50g salt 30g lime 4 black pepper sauce butter 1.3 two black peppers 1.5 two tomatoes. 4 two sugars 4 two beauties 3 two Wei Dao 2 two flavors powder 2 two onions, garlic seeds, celery, dried onion and coriander red cooking water 4.5 kg black pepper juice (slightly spicy) suitable for making iron plates and clay pots) black pepper 100 g onion 50 g red onion 75 g fragrant leaves 5 slices of ginger rice 75 g garlic 75 g citronella 50 g coriander head 6 peppers 40 g flour 300 g refined salt 45 g sugar 40 g monosodium glutamate 75 g beef bones. Kloc-0/000 g colored oil 500 g (fried edible oil) 6000 g clear water processing method 65438+ Wash chicken and beef bones with clear water and bake them in the oven. 2. Soak the fragrant leaves in boiling water. Fry citronella with a juicer. 3. Stir-fry black pepper with slow fire. 4. Stir-fry the onion in the oil pan, then stir-fry the ginger, rice and garlic, and then stir-fry the dried pepper, black pepper and coriander head together. Stir-fry Gaza flour until fragrant (keep the flour below away from the fire to avoid burning), add water, stir until thin, and pour into the soup pot. 5. Red oil ingredients watercress rock sugar Arnebia euchroma (appropriate amount) 50kg rapeseed oil liquor 1 kg star anise 250 nutmeg 300 golden grass 100 clove 200 kaempferia galanga 200 pepper 300 Amomum villosum 300 cinnamon 300 angelica dahurica 200 tsaoko 200 cinnamon 300 fragrant leaves 200 galangal 200 vanilla 1 00 Fragrant Fruit 654330 Roast Chicken Ingredients Fragrant Leaf 50 Kaempferia Kaempferia 50 Octagonal 40 Clove 20 Fennel 50 Pericarpium Citri Tangerinae 40 Betel Nut 50 Angelica 40 Amomum Amomum Amomum 30 Meat Fragrant Fruit 50 Angelica 40 Black Bamboo Shoot Roast Chicken Ingredients Amomum Amomum Amomum Amomum Amomum 0.6 Fragrant Fruit 0.5 Amomum Amomum Amomum 1 kg Lilac 0.7 Fennel 1 kg Cinnamon. Peel 1.5 kg Arnebia euchroma 0.2 star anise 0.9 hawthorn 0.2 cumin powder 1 kg Tofu pudding fennel 1 kg tsaoko 0.5 clove 0.5 angelica dahurica 0.5 licorice 0.2 dried tangerine peel 0.2 kaempferia galangal 0.2 roast chicken ingredients (2) kaempferia galanga 0.6 star anise 0.3 tsaoko 0.3 nutmeg 0.3 clove 0.0/. Kloc-0/ silver carp clove 0.2 Kaempferia kaempferia 0.2 star anise 0.3 Amomum villosum 0.3 cinnamon 0.3 oil cinnamon 0.2 Amomum tsaoko 0.2 cinnamon 0.3 pepper 1 kg pickled fish ingredient Amomum villosum 0.2 Amomum tsaoko 0. 1 fennel 0.2 vanilla 0. 0. 1 Amomum villosum 0.2 Kaempferia Kaempferia 0. 1 Cinnamomum cassia 0. 1 fennel 0.6 fragrant fruit 0. 1 loquat 0.3 fragrant 0.5 clove 0. 1 Amomum villosum 0. 2 fennel 0.2 Gan Song 0.03 licorice 0.02 cardamom 0.05 loquat 0.02 fragrant fruit 0.05 picking 0.2 Arnebia euchroma 0.0 1 guangxiang 0.02 galangal 0.02 dried tangerine peel 0.03 Amomum villosum 0.05 angelica dahurica 0.05 spiced bark 0.02 Amomum villosum 0.02 cardamom 0.03 boiled material (1). Hot pot seasoning burning pigment seasoning whey blue white grass fruit Amomum villosum fragrant ten fragrant Jiang Sha cardamom clove cinnamon grass seed octagonal hawthorn cumin kaempferia dahurica loquat oil cinnamon cinnamon cinnamon pepper licorice tangerine peel lithospermum nutmeg Gan Song galangal purple turf spiced cinnamon nutmeg cinnamon cinnamon cinnamon licorice tangerine peel clove dried pepper. Vanilla, fruity leaves, grass, Chili sauce (Guilin), seafood sauce, sweet noodle sauce, powder pouring, clove 0.2, Kaempferia Kaempferia rhizome 0.2, Amomum villosum 0.3, cinnamon 0.2, Amomum tsao-ko 0.2, pepper 0.3, cinnamon 0.7, sauce aggregate (2), Amomum tsao-ko 0.5, dried tangerine peel 0.5, nutmeg 0.5, etc. Vanilla, pepper, onion, ginger, garlic slices, red pigment, appropriate amount of licorice, cinnamon flame juice, oyster sauce, Ribs sauce 1.3 delicious fresh 1.3 tomato sauce 1/ 3 white vinegar 1/3 white sugar 1/ 3 red vegetarian garlic sauce 1.3 stir-fried sauce bean paste 2 pieces of ground soy sauce 240g seafood sauce 300g milk. Kloc-0/ teaspoon sesame oil 90g boiled water 7kg rock sugar 4 Liang salt 5 Liang Jiu Shao 4 Liang seasoning powder 2 Liang liquor 2 Liang chicken 8 Liang soup meat 8 Liang clove, tangerine peel, star anise, tsaoko, cinnamon, galangal each 1, licorice 7 yuan. After simmering 1.5 hours, the residue was separated. Shantou Golden Bay Hotel formula octagonal 3 two Sichuan peppers 2 two cloves 2 two cinnamon 2 two licorice 2 two southern ginger half a catty old ginger 2 jins garlic 1 catty garlic 2 jins coriander 2 jins spiced powder 2 jins rock sugar half a catty yellow wine half a bottle sesame oil 3 two fat oil seasoning soy sauce 6:2.5 salt 1.5 packets monosodium glutamate 1 packet. 2 bowls of daily ingredients: garlic, coriander, spiced powder, rock sugar, rice wine, sesame oil, monosodium glutamate, fresh goose blood and refined salt. 1. Medicinal materials: 30g of Chinese prickly ash, 45g of fragrant leaves, 30g of Amomum tsaoko, 45g of galangal 12 tablets, 45g of licorice, 45g of cinnamon, 2 tablets of cardamom, 30g of citronella, 30g of nutmeg, 8 tablets of Siraitia grosvenorii, 3 tablets of fennel, 3 tablets of fennel. Stir-fried garlic seeds/coriander with ginger onion/onion with green pepper/how much, stir-fry all of them, control drying, and put salt water into the oil package 4. To make soup: 2 tubes of bones of old chicken, 3 kg of ham 10, 3 kg of dried laver and 4 bags of plum meat1/,chopped and wrapped, and boiled for about 2 hours to taste salty. Don't add color when seasoning, add delicious or soy sauce and half a bottle of fish sauce. Hot sauce is soy sauce with 3 balsamic vinegar 2.5 chopped green onion 2 sesame seeds 1 pepper powder 1 sesame oil 1 monosodium glutamate 2 soy sauce 3 vinegar 1 sugar 1 sesame oil 1 Chili noodles 1 spicy oil.