粤菜厨师十八种味汁推介（Cantonese cuisine chefs recommend eighteen kinds of juice）.docVIP

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粤菜厨师十八种味汁推介（Cantonese cuisine chefs recommend eighteen kinds of juice）.doc

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粤菜厨师十八种味汁推介（Cantonese cuisine chefs recommend eighteen kinds of juice）

粤菜厨师十八种味汁推介（Cantonese cuisine chefs recommend eighteen kinds of juice） Guangdong eighteen kinds of sauce Application of eighteen kinds of sauce these sauces are relatively strong, including almost all the sauce in the kitchen; but each sauce has a corresponding dishes, suitable is the best. Any kitchen are not universal sauce and sauce are all for food service, as long as you can make a good taste of the dishes, the ingredients can be changed according to requirements. XO material: fried garlic sauce 600 grams, 10 grams of garlic, dried onion 600 grams, 400 grams of dried whole chili (Capsicum available instead), dried crushed chili 150 grams, 600 grams of ham, salted fish horse friend 400 grams, fresh scallops 400 grams, 400 grams of dried small shrimp, shrimp 50 grams salt, 50 grams, 150 grams of white sugar, chicken powder 100 grams, 4500 grams of salad oil. Method: 1, salad oil till the 50% heat, put wet scallop, fry for 30 seconds to remove the 2/3 moisture removal; cut salted fish, dried small shrimp mince spare. 2, put the pot in the fire to dry shrimp fry for 3-4 minutes, and fried garlic smell, remove the back. 3, salad oil till the 30% heat, dry onions, chili, chili whole pieces, ham, salted fish, small shrimp at the end grain simmer for 25 minutes (decocting process to spoon slowly pushed by hand to avoid paste pot), garlic, fried scallops to a small fire boil for 10 minutes, add salt, sugar, chicken powder, shrimp continue to simmer for 3-4 minutes out of the pot can be. (if the color is not red, add a little red color) Flavor: on the market sell XO sauce cook enough incense, the sauce ingredients, bright red color, taste delicious and sweet, with a pure spicy. Application: can be used as food seasoning dishes, fried, fried, steamed for, such as XO fried Octopus, XO sauce steamed tofu; also can be used as dips, such as the octopus cooked directly after dipped in XO sauce. Save: at 0 DEG -4 DEG C, sealed and stored for 30 days. Ingredients: soy sauce 200