(持续添加修正)各地名店名厨多款流行火锅蘸料、味碟配方经典总汇(麻酱、沙茶、海鲜、香辣、肥牛等)(国外英语资料).doc

(持续添加修正)各地名店名厨多款流行火锅蘸料、味碟配方经典总汇(麻酱、沙茶、海鲜、香辣、肥牛等) (continue to add a variety of popular famous chefs around the Amendment) Hot pot Zhanliao, Weidie classical formula (sesame, barbecue, seafood confluence, spicy beef, etc.) (continue adding correction) around the famous chefs a variety of popular Hot pot Zhanliao, Hot pot Weidie classical formula (confluence of sesame, barbeque sauce, seafood sauce, chili sauce, beef juice, etc.) (Qigihar Delong Hot pot chain research director: Xu Hua) barbeque sauce, seafood sauce Chafing dish is a heat transfer method, so that the soup in the hot pot has been boiling state, the eater can eat while hot. Because the hot food raw materials from soup in a very short time, or just dip Weidie, so full of raw material with heat and keep the flavor dish taste combination, so hot and fresh, delicious. The Hot pot Weidie is dipping, with mashed garlic juice, Chili oil juice, oyster sauce, pickled tofu juice, but is the most popular barbecue sauce and seafood sauce. Satay sauce: At the end, crisp fried scallops beef cooked white sesame seeds 250 grams, 300 grams of Jinhua ham, cooked peeled peanuts 500 grams, cooked, fried pine nuts and cashew nuts at the end of 35, barbeque sauce, chili sauce, Guilin Ashampoo Sauteed Beef with Chili Sauce sauce 200 grams, salad oil 10 kg, turn small fire fry for 1 hours, and cool. Seafood sauce: The United States House brand laochouwang 1 liters, 1.9 liters of soy sauce, a product of Guangdong Huadiao Medium Sweet Tang 600 grams, 500 grams, 500 grams of Jade Spring Luzhou flavor Daqu liquor, Yangjiang fermented black bean 100 grams (chopped) red chili ring 300 grams, 150 grams of onion, coriander 100 grams, 30 kg water, boil for 20-30 minutes. (Hulin City, Heilongjiang province restaurant chef Duan Yingjun) seafood sauce We boiled beef, seafood sauce shrimp and other materials commonly used in dip slip, I put my method to share with you: 1, the main seasoning (25 kilograms of seafood as an example): Carrot, o