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hg706.com Wang Yangming 360's Folder [Catering]

Wang Yangming 360's Folder [Catering]

Source: Time: 2020-03-11 14:35:52

Millennium Tongzhou vitality north stream

A total of 1595 articles show summary
Pork meatball making
Register now to make pork meatballs, make more chef friends, enjoy more cooking tips, and make you a star chef easily. (MSG is not recommended, frying temperature is higher than 160 °. MSG will undergo chemical changes). Put salt into the meat trap, stir and stir, and make meatballs in a pan for 30 minutes. Oil temperature 130 °. Pay attention to oil spills and splashes. Oil burns. The size is about 13 grams-17 grams. The meatballs must be soft and fragrant, and they won't slip away when cooked in the pot for a long time. Weight is measured in grams, ...
View 417 to 56 comments 0 Public 14-10-27 07:27
Chef's Collection | Cantonese Masters Illustrate Eight Classic Cantonese Recipes (Part 2)
The cooking method for flavored water is very simple. Take 5 kg of pork bones (you can also use chicken rack bones, or use chicken rack bones and pork bones together) and wash them. After flushing slightly, put them in boiling water and simmer them thoroughly. Control the water, put it in a stainless steel bucket, pour 10 kg of water, 250 grams of dried ginger, 500 grams of fresh ginger, boil over low heat, cook for about 1 hour, remove pork bones, use appropriate amount of salt, chicken powder 2, MSG seasoning can be. Q Why do I need to carry chicken in hand before simmering, and then put the whole chicken in? The selection of white chicken is ...
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Chef's Collection | Cantonese Masters Illustrate Eight Classic Cantonese Cuisine Cheats (Part 1)
Chef's Collection | Cantonese Masters Illustrate Eight Classic Cantonese Cuisine Cheats (Part 1) When roasting, first roast the goose's back, then roast the two sides of the goose. Here you need to pay attention, and you must not roast the goose tail needles, because this place After heating, the meat will shrink, and the fat will drip from here. If the fat drips on the flint, it will easily ignite and cause the goose meat to become black. 5. Chop the goose palm and goose wings. Dried fried Niuhe is one of the most culinary dishes in Cantonese cuisine. It is fried with sprouts, rice noodles, beef ...
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Open roasting technology! Exclusive disclosure of 10 roasting methods and practical recipes!
75 grams of roasted goose salt, 35 grams of roasted goose sauce (see recipe of roasted meat below), 3 grams of Jiujiang Shuangshu wine. 2. Put the roasted goose salt and sauce into the goose cavity, wipe it evenly, and place the meat thickly. Then put the material head and double steamed wine, and use the goose tail needle to sew the goose butt inlet to avoid sauce. outflow. 5, boil a pot of hot water, wait until it is wide open, put the goose into the scalding skin, scalding until the goose skin is tightened (about 8 seconds, remember to scald until the skin is oily), slightly over the cold river (super cold water), use Goose hooks are hung up, wait for the skin to dry slightly and burn the goose crispy water, ...
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Crispy Braised Sour Pigeon (Cantonese Signature)
Crispy Braised Sour Pigeon Practice (Cantonese Signature) 7 Heat the oil in the pot and use the spoon to soak the oil on the pigeon until the pigeon becomes golden yellow. When the oil is dripping, you feel that these two claws of the pigeon are too inconvenient. It's too bad to get oil. I simply cut it down and put it aside so that the oil will run down from the pigeons and the paws will turn golden. 2 The most important point of braised pigeons that are braised first and then fried is to marinate the brine so that it tastes good, and the brine is suitable for a little salty, because the soaking time is not long, the brine taste ...
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The latest popular characteristics of Hunan cuisine
The latest popular Hunan cuisine We don't exclude high-end or special Hunan cuisine, but we prefer to see the economically, affordable, and special Hunan cuisine cooked by ordinary customers. Below we will introduce the most popular and popular Hunan cuisine this year. Secret sauce production: 1. 350 grams of dried red chili peppers, pull out the chili seeds, and chop the chili skin for later use. When you simmer peppers, most of the chilli meat melts in the oil, leaving only the skin, and the fresh smell of the chilli is covered by the oil, which is slightly oily and dry ...
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Chef's Collection | Hunan cuisine, nostalgia! fragrance! (Details of 20 Hunan cuisine practices)
Green onion ginger oil: 3. Put 4 kg of green onion ginger oil in the pot. When it is hot to 40%, add 750 grams of A Xiang Po Spicy Beef Sauce, stir-fry over low heat, stir the fat and sauce together. Pour into a stainless steel bucket, pour 25 kg of two soups, add radish pieces, spice packs, 150 grams of dried peppers, 1 pack of Wang Shouyi thirteen incense, boil over high heat, cook for 4 hours over low heat, filter the residue and put in Seasonings (200g each of Meiji savory sauce, raw soy sauce, salt, 100g of sugar color, 50g of chicken powder and MSG each) are seasoned to form brine. Practice: 1, ...
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Sichuan cuisine commonly used flavor
Such as sweet and sour pork, sweet and sour pork, sweet and sour crispy fish, sweet and sour shrimp, sweet and sour cabbage, sweet and sour peas, sweet and sour peas, etc. It is prepared with Sichuan salt, soy sauce, red oil, pepper powder, hemp sauce, white sugar, vinegar, cooked sesame, sesame oil, and MSG. It is prepared from Chen Pei, Sichuan salt, soy sauce, vinegar, pepper, dried pepper festival, ginger, green onion, sugar, red oil, coriander juice, monosodium glutamate, Xiangshan. It is prepared with Sichuan salt, white sugar, pepper, cooking wine. Due to the flavor needs of different dishes, you can add ginger, shallot, pepper, rock sugar ...
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Sichuan Zhong Dumpling Practice
Sichuan Zhong Shui Dumpling Practice The main ingredients are pork stuffing (appropriate amount), dumpling skin (appropriate amount), seasoning red oil (appropriate amount), raw soy sauce (appropriate amount), minced garlic (appropriate amount), cooking utensils (in fact, it can cook) 1 Put brown sugar and soy sauce into 1: Put 1 proportion into the pot, add a pinch of cumin, 1 fragrant leaf, 2 anise stars, continue to boil over low heat. Tips: 1. The secret of compound red soy sauce is the key to the taste, and the method of making it is the secret of the success of bell dumplings. 2. Although Zhongshui Dumpling is heavy in red oil, it does not belong to the "red oil taste ..."
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Hanzhong Rice Leather
Hanzhong rice leather method. (After soaking, if 0.4% Tianxi brand special cold skin extract is added, the effect will be even more) Then: [is the rice flour powder] 1. Authentic Hanzhong rice leather method: Put the bottom of the special bamboo steamer with fine gauze, The bamboo cage is steamed (to prevent sticking to the cage), and then 150-200 grams of the soaked rice husk paste is poured into the gauze inside the steamed bamboo cage. Steam over high heat for 7-8 minutes, then it will come out of the pot. When it is cool, it will become rice crust after being exposed. Wipe a little salad oil between each one when stacked to prevent adhesion. Finally ...
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Detailed explanation of 20 popular Sichuan dishes in 2014 (Chef's Collection, dedication!)
2. Heat the oil in the clean pot, first add the diced fat, ginger, garlic, and bean paste, and fry until the oil in the pot turns red, then add the tofu strips, mix with water and add chicken essence, monosodium glutamate, salt And old pump (Figure 3 --- 5). 2. Add vegetable oil to the clean pot. When it is hot to 40%, add the pork arch mouth slices and stir-fry the oil first (Figure 2). Then add the bean paste, pickled pepper, ginger rice and garlic rice, and stir well. Add the fresh soup and put in the green and red pepper rings and cook for a while (Figure 3), during which chicken essence and MSG are added, after the pan is filled and plated (Figure 4), the ...
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Sichuan sausage detailed production method
How to make Sichuan sausage in detail. Method for making Sichuan sausage 1-2: After the pork is marinated, use a funnel to help press the meat particles into the soft casing, and then press all the meat particles into the intestines. Sichuan sausage manufacturing method two, two, pick up the pickled pork, and then stack it, the old method was to use a knife at home, now high-tech, now the sausage has begun to take shape! But don't worry if the machine does the work) 5. Dry the prepared sausages and let the moisture leak out!
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Top 20 ways to make super sauce beef
Top 20 ways to make super sauce beef. No secrets. 1. The choice of authentic beef sauce beef raw materials is very particular. You should only use the meat of the front legs of beef. 3. Wenyi sauce beef 【Beef sauce】 Ingredients: 1000 grams of fore-leg beef keys Seasoning: cloves, peppercorns, star anise, tangerine peel, cumin, cinnamon, fragrant leaves, licorice (a little each) 3 shallots, 1 ginger, soy sauce 1 Tablespoons, 1 tablespoon of old soy sauce, 1 tablespoon of sugar, 2 tablespoons of salt, 1/2 teaspoon of five spice powder. Method: 1) Wash the front legs of beef keys, cut into 10cm square ...
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Teach you how to make-crispy meat
Teach you how to make-crispy meat. Auxiliary oil, salt, sweet potato powder, 200g, pepper oil, chicken essence, 2g, and 2 eggs. 10. Remove the drained oil and eat, or put onion, ginger, star anise, cinnamon, soy sauce, sugar, salt in order, add broth (or water), half of the meat can be used, the fire will After the soup is boiled, cover with medium and low heat and simmer slowly for half an hour, until the crispy meat is rotten and the soup is thickened. You can sprinkle the appropriate amount of chives after it is out of the pan. This fried crispy meat has a lot of gravy ...
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The most popular hard dish recipes from carnivores, exclusive celebrity chefs reveal! !!
The most popular hard dish recipes from carnivores, exclusive celebrity chefs reveal! !! 2. Put the condiment in the fragrant fragrant brine juice formula into the brine bucket, and boil it over low heat for 1 hour, then remove the small gauze bag. The upgraded brine made with Kellogg's brine, steamed fish stew oil and sautéed sauce replaces the traditional soy sauce and spice base. The brine has a thicker flavor and more complex taste. The natural sweetness and rich sauce flavor make the ribs taste better. Then, the glutinous rice is tightly wrapped, and all the sauce and meat aroma are firmly locked. 2. Mix the seasonings into ...
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[Chef's Secret] The practice of mango pancake
[Chef's Secret] The practice of mango pancake. Material main materials. 120 grams of milk. 25 grams of light cream. 100 ml mango. Eggs I use firewood eggs, very small, about 25 grams each. Halve the words for big eggs. Add the powdered sugar to the eggs and stir well. Add whipped cream to white sugar and dry until foaming. You can clearly see that the pattern does not disappear. Set aside the skin and let it cool with a spoon. Add another piece of mango meat. Prepare the prepared mango pancake for the day.
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"Chef's Secret" boutique creative cuisine practices with proportion
Hot and sour sauce, mixed fish maw secret sauce, maw maw original idea The maw maw tastes crispy and is a good raw material for cold dishes. In the past, it was often made with pickled maw maw and cold maw maw. Preparation 1. Wash the maw belly, soak it in clean water for 2 hours, soak the blood water, rinse it for 30 minutes, add water to the water pot with A, simmer it, remove it when it is hot, and put it in cold water . Bingmei old vinegar peanut original idea The traditional old vinegar peanut juice is too thin and it is difficult to wrap it on the peanuts, so the peanuts on the juice are often not tasty, I will make ...
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Ginger Duck
Ginger mother duck. 1 red-faced Muscovy duck, about 1,000 grams, 200 grams of ginger, 200 grams of sesame oil (preferably black sesame oil), 500 grams of pork cob bones, 50 grams of Guangdong rice wine, various types of finished ginger duck (20 pieces), rock sugar 20 grams, 30 grams of sugar, 150 grams of soy sauce, 10 grams of dried chili, 20 grams of shallots, 10 grams of refined salt, 15 grams of monosodium glutamate, 2 special black and white medicine packs (both powdered), duck heart, duck liver, Duck gizzards, duck intestines, duck blood, water-fried vermicelli, cabbage, water-cured yuba each have 5 plates, and the amount of mixed noodles is appropriate.
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Various powder practices
Various powder practices. Ingredients: 1 bag of rice noodles, 2 eggs, 1 piece of pork belly, oil, salt, green onion, ginger, garlic, chopped pepper. Method: Raw materials: 1 rice noodle, 1 piece of barbecued pork, 1 egg, 1 bowl of shrimp, red pepper 1 onion, 1 onion, oil, ketchup, curry powder, fish sauce, white sesame Method: Chinese cabbage stewed wide powder Ingredients: 500 grams of Chinese cabbage, 1 wide vermicelli, 1 small bowl of tofu skin, oil, ...
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Jingwu duck neck making method
How to make Jingwu duck neck (1) Marinated duck neck (10kg duck neck) 1. Rinse the duck neck with water for 30 minutes to thaw, drain the water for later use. 2. The brine bucket is boiled with high heat. After being put into the duck neck, it will be boiled on medium heat. After about 30 minutes, use a small fire halogen until the raw materials are mature. Seasoning: Homemade dry white brine 1 g, fine spicy sauce 220 g. Preparation method: 1. Put material A in a cold water boiler and boil, sprinkle the foam, remove it and put it in a stainless steel barrel, add water and simmer it ...
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Great taste of duck neck recipe
Great Duck Neck Recipe Process 1 First, boil the old soup: Operation flow ---- "A clean pot <45CM>-" Add water for 7 minutes full ----- Prepare the medicinal materials and wash them for later use- -Vegetable oil "6 kg" indicates edible blended oil "first boil water and oil, pour 1 kg of medicinal materials, 1.5 kg Fujian King Pepper 4 two red paprika pepper" specify "the first time you do not need to put any soup Salted MSG, these ingredients are not needed until the second pot. 3 Finished soup: Maotang has undergone three halogen tests, and the color and aroma are basically positive ...
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Zhou Heiya Production (Old Xu Edition)
First, make broth. After the marinade bag is prepared, soak it in boiling water for ten minutes and put it in the broth, and cook the marinade bag in the broth for two hours. four. Production of spicy oil {Put the spicy oil in the broth for two hours} 1.Pour an appropriate amount of salad oil into the pan, then add some chicken oil, and then burn the oil and put it in garlic, onion, and coriander stalks , Garlic, ginger slices, use a low fire, cook the ingredients to golden brown, remove the ingredients, pour the oil on the purple grass, add color, add the chopped red oil bean paste, and pour into the oil, wait ...
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Hunan rice noodle soup base recipe
For large pieces of braised beef and rabbit legs, the beef and rabbit legs should be marinated with salt, monosodium glutamate and cooking wine in advance. Hunan specialty beef flour making whole beef flour recipe (based on 20 pounds of beef as standard) Hawthorn 25 g Zongzi 8 g Ling Vanilla 8 g Huoxiang 20 g clove 25 g ginger 30 g cumin shell 25 g cumin 40 g white scallion 25 g white scallion 25 grams of fragrant leaves, 25 grams of woody fragrance, 25 grams of anise, 50 grams of Wujiapi, 25 grams of peach, 25 grams of barley, 25 grams of grass fruit, 25 grams of osmanthus, 25 grams of pepper, 20 grams of paprika, and the right amount of paprika, flowers ...
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Recipes for various sauces [1]
1 yuan for garlic, 6 yuan for raw soy sauce, 1.4 yuan for MSG, 3.5 yuan for sugar, 1.5 yuan for ground fish, 1 pound for dry punch, 1 jug of spice, 1.5 yuan for spice powder, 2 yuan for satay sauce, 4 yuan for emergency juice, pay $ 1 for milk, $ 8 for oyster sauce, $ 4 for sesame sauce, and a little pepper. Fortuna oyster sauce 4 catties, 3 cans of bean sauce, 5 cans of pork ribs, 5 cans of Zhuhou sauce, 5 cans of seafood sauce, 5 cans of sauerkraut, 5 cans of satay sauce, 3 cans of noodle sauce, 5 cans of fragrant meat sauce , 2 cans of peanut butter, 2 cans of sesame butter, 4 kg of dried onions, 3 kg of ginger, 3 cans of rock sugar, 2 cans of milk, 2 cans of milk, 0.5 cans of old soy ...
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Recipes for various soups [2]
$ 1.2 for MSG, $ 1 for sugar, $ 1 for flour, 3 points for loose meat powder, $ 3 for raw flour, $ 3 for flour, $ 3 for glutinous rice flour, and $ 1 for custard powder (appropriate amount of peanut butter, curry, satay, ginger powder, 1/3 eggs (sprinkled with vegetable water and ginger juice a little). 1 yuan for loose meat powder, 1.5 yuan for powdered rice, pickled with white vinegar, and then dried with beer cloth, 1 yuan for salt, 1.5 yuan for monosodium glutamate, 2.5 yuan for sugar, Carrot juice, proper amount of rice, 3 yuan for raw flour, 3 yuan for sticky rice flour, 2 yuan for glutinous rice flour, 2 yuan for Deng noodles, garlic juice. 1.5 yuan for food flour, 8 points for loose meat powder, beer marinated in white vinegar ...
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Secret spicy pot recipe
Generally, first make the seafood sauce (because the seafood sauce is fermented for about half a month), and then make the seafood spicy sauce. Ingredients: 100g of seafood sauce, 100g of yinxian beans (chopped), 150g of coarse pepper noodles, 25g of salt, MSG 25, 400g of vegetable oil, 25g of white sugar, 50g of pepper noodles, a small amount of Shisanxiang, water 50g of shiitake mushrooms (wet weight), 50g of white sesame seeds, 75g of salt-fried peanuts (chopped) Method: Heat oil to 80% and pour into chopped (use food processor, one minute) pepper And seasoning small fire ...
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60 Hong Kong-style Dim Sum Recipes
Carrot cake: sticky rice flour one and a half pounds, chestnut flour two or two, salt one or two, monosodium glutamate one or two and half, sugar three or two, water six pounds, radish six pounds, raw flour five or two, starch three or two, (salami, shrimp, right amount) Taro cake: two pounds of taro, one and a half pounds of sticky rice noodles, one or two salt, two or two monosodium glutamate, two or two sugar, two or two raw starch, two or two starch, three or two chestnut powder, seven pounds of water) Honeycomb cake: (Hong Kong name) eleven two starch, eleven two low-gluten flour, one pound of two sugar, eight two plant cream, eight two milk, one catty four flowers ...
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Cantonese white cloud water formula, Baiyun Phoenix Claw water
Cantonese white cloud water formula, Baiyun phoenix water formula Cantonese white cloud water formula, Baiyun phoenix water formula Baiyun water formula: 4 grass fruits, fragrant leaves: 20g, Amomum villosum, 10g anise. 15g of cinnamon, 50g of lychee, 30g of salt, 30g of licorice, 1 bottle of rice vinegar, 400g of rock sugar, 80g of flavor powder, 6 kg of water. Method: First, grass fruit, fragrant leaves, amomum, star anise, cinnamon, licorice fly over and washed), wash it out of the pot and boil water, put herbs, salt, monosodium glutamate, rice vinegar, lychee and serve. The color is clear, the taste is sweet and salty, the ice is even ...
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The practice of pickling bawei bone, the method of marinating bawei bone
The practice of marinating Bawei bone, the method of marinating Bawei bone, the method of marinating Bawei bone, the method of marinating Bawei bone, the marinating method of Bawei bone, squeezing the water in spare water, flushing the meat and bones 10 pounds , 15 grams of salt, 40 grams of flavor powder, 30 grams of food powder, 25 grams of tender meat powder, 400 grams of vegetable juice, 8 egg yolks, 15 grams of pepper powder, 20 grams of garlic powder, 4 white bean curd from Guangdong, red bean curd 3 pieces, 30 grams of oil curry sauce, 10 grams of peanut butter, 8 grams of sesame butter, 15 grams of custard flour, 60 grams of refined flour, 10 grams of dumpling powder, ...
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How to marinate black pepper steak
The method of marinating black pepper, the method of marinating black pepper, the method of marinating black pepper, the method of marinating black pepper, the method of marinating black pepper. 25 grams of food powder, 20 grams of tender meat powder, 12 eggs, 2 kg of sand powder, 30 grams of salt, 110 grams of flavor powder, 10 grams of pepper powder, 50 grams of flour, 120 grams of raw flour, 40 grams of raw soy sauce, fish sauce 10 Grams, 600 grams of triple oil when baking. Marinating method: first mix food powder, tender meat powder, refined salt, monosodium glutamate, pepper powder, aeolian ingredients, raw soy sauce, fish sauce, etc. Put ...
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Duck neck top secret formula and technology
Duck Neck Top Secret Formula and Process Duck Neck Top Secret Formula and Process Duck Neck Formula and Process Materials: 5,000 g chilled duck neck, 400 g dried chili, 100 g ginger, 120 g onion festival, star anise 20 g, 10 g of Chennai, 8 g of cinnamon, 10 g of cumin, 10 g of grass and fruit, 10 g of pepper, 5 g of clove, 8 g of amomum, 12 g of cardamom, 5 g of row grass, 3 g of fragrant leaves, 200 salt G, MSG 15 g, nitrate 1 g, red yeast rice 50 g, cooking wine 100 g, fresh soup 5,000 g, refined oil 2,000 g. Chili scissors ...
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Cantonese Kitchen Sauce Wing Soup Recipe
5 bottles of peanut butter, 3 bottles of sesame sauce, 4 bottles of Zhuji sauce, 5 bottles of seafood sauce, 1 bottle of purple gold sauce, 1 bottle of barbecued pork sauce, 1 bottle of meat sauce, 1 bottle of sand tea sauce, 3 bottles of noodles, 1 bottle 3 pieces, 1 spice powder, pepper powder, licorice powder each, rock sugar 22, flavor powder 5 dollars. Cuisine: Sturgeon head with foie gras. 5 bottles of Zhuhou sauce, 3 bottles of seafood sauce, 1 bottle of satay sauce, 1 bottle of sand tea sauce, half bottle of sesame sauce and peanut butter, 50 grams, 1 bottle of soy sauce chicken sauce, 1 bottle of grated sauce, 1 fish sauce , South milk half bottle ...
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KFC Spicy Chicken Wings Recipe
KFC Spicy Chicken Wings Recipes Practical cracked materials:-Low gluten flour 500 grams, tempura flour 50 grams (of which baking powder can also be used, baking powder can also be used directly), Indian red pepper powder 20 grams, sand 10 grams of ginger powder, 20 grams of monosodium glutamate and salt, and 5 grams of white powder. -Production process-Salted --- Pressed powder --- Water immersion --- Re-pressed powder --- Shaping --- Fried production process:-(1) Put the marinated chicken wings into the mixed powder , Fully press (Put the chicken wings with both hands, then fall down naturally, fully press with the palm ...
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Recipes of various famous compound flavors in Sichuan cuisine
1. Fish flavor: onion ginger garlic paste 1, pickled pepper 0.5, Sichuan watercress sauce 2, sugar 1.5, vinegar 1.5, soy sauce, wine, monosodium glutamate. 2. Spicy flavor: peppercorn 0.5 or peppercorn powder 0.2, dried pepper 0.3, Sichuan bean paste 3, sugar 1, vinegar 1, shallot, ginger, garlic, wine, soy sauce, MSG amount. 3. Spicy flavor: Sichuan bean paste 1, sugar 0.3, vinegar 0.3, shallot, ginger, garlic and soy sauce, monosodium glutamate, moderate amount of wine. 5. Pepper flavor: green onion 10, pepper 2, soy sauce 12, sugar 2, vinegar 2, monosodium glutamate, a little soup. 6.Strange taste: Sichuan bean paste 1, Zhi ...
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Pout mouth base formula
Waste oil) Pout 10 kg of old oil. 3) In a still pot, add half a spoonful of pancetta oil, stir-fry the green pepper and dried pepper, and drizzle on top. Features: spicy and fragrant, delicate frog meat, endless aftertaste, fat beef raw material: fat beef slice 0.8 kg cucumber slice 0.6 pounds of garlic, 15 scoops, 1 scoop, 1 scoop of oil, MSG 10g chicken powder, 5g salt, 5g white sugar, 5g white pepper, 20g dry pepper, moderate amount of onion, a little production method: 1) Cucumber slices are put in a container for use. 2) Grease the still pot, add garlic and 10 grams of pepper ...
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Jiediwang Store Xinchuan Sauce Recipe
Jiedianwang Store's Xinchuan sauce recipe first cooks old oil: Take 15 kilograms of old oil as an example. The ingredients are: 5 kg of cooked rapeseed oil, 5 kg of butter, 2.5 kg of lard, 2.5 kg of chicken oil, and grass. 100 grams of fruit, 50 grams of white cardamom, 100 grams of fragrant leaves, 30 grams of star anise, 10 grams of Shannai, 10 grams of nutmeg, 50 grams of weeds, 500 grams of shallots, 100 grams of cumin, 3 Luo Han Guo, a little pepper, dried Chaotian pepper amount. 2. Put the old oil into the pot, burn it on low heat until it is 60% to 70% hot, and put the Douban sauce, Laoganma, ginger ginger, wild ...
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11 recipes for making sashimi sauce
11 recipes for making sashimi seasoning dipping sauce ● Ingredients of seaweed soy sauce: 200 ml of raw seaweed, simmered soup, fish soy sauce, 100 ml of cooking wine, 3 grams of MSG. ● Sesame vinegar soy sauce raw materials: 20 grams of fried white sesame, 100 grams of black bean soup, 100 ml of fish soy sauce, and 100 ml of vinegar. ● Raw ingredients of garlic soy sauce: 50 grams of garlic, 200 grams of tartar soup, 100 ml of fish sauce, 100 ml of vinegar. ● Mayonnaise sashimi sauce ingredients: 50 g each of mayonnaise and shallot oil, paste ...
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Spice Application Secrets
Spice application recipes Spice application preliminary processing Spices must be pre-treated before use, otherwise a lot of black foam will be produced after cooking, which will affect the final cooking effect. The practice of spice sauce: Put 100 grams of peanut oil in the pot, 25 grams each of cooked lard and sautéed chicken oil. When it is hot to 40%, add 30 grams each of garlic and dried shallots and stir-fry. 200 grams each of spicy sauce, bottled pot sauce, spices (2 anise stars, 1 grass fruit, 2 fragrant leaves, cumin powder, Wang Shouyi thirteen incense, cumin each 20 grams, dry and spicy ...
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Various sauce recipes
[Shanhua bone] 1 bottle of shrimp paste, 1.8 two rock sugar, two raw flour, 1.5 two flour, 1.5 two fixed powder, a little pigment [cumin powder] 2 cumin powder, 1 spiced powder, 1.5 cost , 3 yuan for paprika, 1 yuan for white buckle, 3 yuan each for salty flavor, [fish head sauce] 1 rib sauce, 3 bottles of savory bacon beans, 4 pieces of meat floss, 3 pieces of X0 sauce, 3 pieces of Yaozhu, dried onion 3 pairs, 6 pairs of garlic, 3 pairs of tempeh, 5 pairs of ham, 2 pairs of purple sauce, 1 pair of seafood sauce, (peel, 芫 Qian, red pepper grains, oyster sauce, chili oil, old soy sauce, raw soy sauce, ...
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Various spices
Recipe 2: 100 grams of star anise, 80 grams of peppercorns, 30 grams each of scallion, coriander seeds, 20 grams each of ganoderma, cinnamon, cumin, grass fruit, fragrant leaves, mushrooms, white cardamom, amomum, nutmeg, red cardamom, coriander 10 grams each, 10 grams of cloves, 5 grams of Xinyi. Recipe 3: 40 grams each of star anise and ginger, 400 grams each of peppercorns, 30 grams each of licorice, cumin, grass fruit, white cardamom, 10 grams each of scallion, amomum villosum, 5 grams each of clove, mangosteen, and white loquat, 15 grams of cinnamon , 20 grams of cumin and fragrant leaves, the above spices are machined together ...
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Tempura recipe
Tempura recipe. Tempura recipe material. · 6 shrimps. · Red Bell Pepper 2 of 1. · Tempura dip in sauce. · Low-gluten flour 100 & · Method 1 Break in cold water and egg yolk. Add low-gluten flour and stir gently. 2 Wash and stretch the shrimp. · 3 shrimps stick to flour, then wrap it in a uniform coat and fry and crisp. · 4 red bell peppers, fried rice, powdered celery leaves on one side. · Coat frying and serve with shrimp. 5 ...
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Recipe of Hunan cuisine carrot ball
Recipe of Hunan cuisine radish meatballs. The recipe of Hunan cuisine radish balls: (1) 6 kg of net fish, 6 kg of chicken breast, 8 kg of net mandarin pork, 2 kg of net shrimp. (2) 5250 grams of egg white. (3) 350 grams of salt, 400 grams of MSG, 500 grams of chicken powder, 50 grams of pepper, and 100 grams of ginger. Rinse the raw materials (1) with water, take care of moisture, and absorb water with a white towel. Use a meat grinder to grind 3 times to grind the meat. Then use a blender to add the raw material (2) to the meat slurry and stir well, then add ...
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Eight Recipes
Recipe 5: Take 15 pieces of "fish skin" as an example: 250 grams of Toho Japanese Soy Sauce, one bottle of Lee Kum Kee Seafood Soy Sauce, 150 grams of Osmanthus balsamic vinegar, 2 bags of Bei Kang Rice Vinegar, 20 grams of cooked white sesame, coriander oil ( 15 grams of coriander stalks are used for fragrant and warm, 15 grams of Sichuan pepper oil (Fried fragrant for Sichuan Sichuan pepper festival), 1 cucumber with scallion and 2 peppers. Recipe eight: fishing juice recipe: natural mineral water, Maggi fresh juice, steamed fish stew oil, apple cider vinegar (or vinegar + white sugar), red oil, spicy fresh dew, abalone sauce, salt ...
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2014 Hong Kong Dim Sum New Recipes
Carrot cake: sticky rice flour one and a half pounds, chestnut flour two or two, salt one or two, monosodium glutamate one or two and half, sugar three or two, water six pounds, radish six pounds, raw flour five or two, starch three or two, (salami, shrimp, right amount) Taro cake: two pounds of taro, one and a half pounds of sticky rice noodles, one or two salt, two or two monosodium glutamate, two or two sugar, two or two raw starch, two or two starch, three or two chestnut powder, seven pounds of water) Honeycomb cake: (Hong Kong name) eleven two starch, eleven two low-gluten flour, one pound of two sugars, eight two plant cream, eight two milk, one pound four peanut oil, one ...
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Processing technology of crab paste and shrimp paste
Crab paste and shrimp paste processing technology Crab paste and shrimp paste production is concentrated in Zhejiang, Hebei and Tianjin. The main origin of shrimp paste is in Hebei and Tianjin, where fishermen use the abundant shrimp resources along the Bohai Sea coast to make shrimp paste. The processing method is roughly the same as that of crab paste. To make shrimp paste bricks, after washing the raw materials, add 10% to 15% salt to the raw materials, salt for 12 hours, and squeeze the marinade. If you do not remove the brine, it will return to the sauce for a long time. After the shrimp paste is matured, the surface dura mater is removed first, the soft sauce is taken out, and put into ...
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Shanghai style sauce sharing
Tide-style sweet and spicy sauce ingredients 50 grams of Thai chicken sauce, 20 grams of chili sauce, 20 grams of tomato sauce, 5 grams of iced plum sauce, garlic, water and other appropriate amounts. 20 grams of fresh raw chicken milk cream, 5 grams of fresh cream, 150 grams of Shi Yunsheng chicken clear soup, 5 grams of safflower juice, chicken oil, salt, chicken flour and other appropriate amounts. In the manufacturing method, chicken soup is added with the above seasoning and boiled. Cranberry barbecue sauce seasoning 30g American cranberry sauce (domestic strawberry jam is also available), 20g tomato sauce, 10g HP juice, 5g American chili seeds, red wine ...
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Making secret sauce
Ingredients: 500 grams of pure grass carp, 100 grams of toadstool, 80 grams of tofu skin, 80 grams of dried pepper festival, 15 grams of pepper oil, 10 grams of onion grains, garlic rice, green onion, coriander festival, refined salt, pepper, cooking wine, chicken essence, egg white bean flour, salad oil 300 grams of curry oil, 800 grams of secret sauce, red soup flavor method: (1) net grass carp slices into thin slices, Napen, add refined salt, pepper, cooking wine, egg white bean flour and a small amount of salad oil, mix and sizing;
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New Pie Orange Juice
New pie orange juice. Ingredients: 20 grams of orange juice, 15 grams of condensed milk, 15 grams of jam, 15 grams of honey, 5 grams of white vinegar, and 10 grams of new pie orange juice. Preparation method: Mix the above-mentioned various seasonings into a sweet and sour flavor juice. Scope of application: The above 4 kinds of flavor juices are mainly applicable to various shellfish, molluscs, fruits and vegetables used to match sashimi. Such as oysters, Japanese raw snails, Japanese octopus, cucumbers, lettuce, carrots, celery, tomatoes, dragon fruit and so on.
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20 kinds of cold sauce recipes
I will provide you with a recipe for making sauce and radish: put 500 grams of water into the pot and boil, and then add 300 grams each of raw soy sauce, balsamic vinegar, honey, Donggu Yipin fresh, 100 grams of white sugar, white wine, pat 50 grams each of garlic, 20 grams each of Meiji savory sauce, millet peppers, 5 grams anise, boil over medium heat, boil slightly, remove from heat, add 4 slices of lemon, 10 grams of sesame oil, and soak until the sauce is cool . Recommended index ★★★★★ Test results This taste sauce is the best taste of all the taste sauces I tried, sour ...
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Method for making chef's recipe tartar sauce
How to make a chef ’s recipe yam sauce? How to make a chef ’s yam sauce? Recipe: Pick up 1500 grams of Yangjiang tempeh, 40 grams of rind mud, 80 grams of green and red pepper rice, and 50 grams of dried shallot Grams, garlic sauce 130 grams, Jinhua ham puree 80 grams, earth fish puree 30 grams, Yaozhu puree 40 grams, sea rice puree 30 grams, old soy sauce 40 grams, raw soy sauce 80 grams, Meiji soy sauce 60 grams, fish sauce 40 grams , Milled sauce 50 grams, sugar 100 grams, chicken powder 50 grams, flavor powder 99% degree 80 grams, pepper noodles 15 grams, sesame oil 100 grams.
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