Sauce, weight chart
Tools: Standard measuring cup, measuring spoon (4 pieces in 1 set), whisk, peeler (planer).
Volume Conversion Table:
| 1 liter = 1000CC | 1 MEASURING CUP = ABOUT 240 CC | 1 large spoon = 15 CC = 3 small spoons |
| 1 large spoon = 5 CC = 1 tea spoon, | 1/2 SMALL SPOON = 2.5 CC, | 1/4 SPOON = 1.25 CC |
Weight Conversion Table:
| 1 kg = 1000 grams | 1 kitty = 16 taels = 600 grams | 1 tael = 37.5 grams |
| 1 pound = 454 grams = about 12 taels |
Volume:
| water | oil | flour | Powder | salt | yeast | Fine sugar | Fine sand sugar | |
| measuring cup | 236 grams | 227 grams | 120 grams | 150 grams | 180 grams | |||
| Tablespoons | 15 grams | 14 grams | 7 grams | 12 grams | 15 grams | 12 grams | 9 grams | 12 grams |
| Teaspoon | 5 grams | 4 grams | 2.5 grams | 4 grams | 4 grams | 3 grams | 3 grams | 4 grams |
Marinated beef short ribs
Material:
| salt | 2 teaspoons |
| sugar | 1 teaspoon |
| sodium bicarbonate | 1 teaspoon |
| cornstarch | 1 tablespoon |
| rice wine | 1/2 cup |
| sesame oil | 1/2 cup |
| Egg | 1 tree |
Practice:
Stir all the ingredients and add the beef together to taste.
Use:
Beef slices with corned meat, shredded beef, beef tenderloin or marinated pork.
Crispy chicken
Marinated bread: tangerine peel, cinnamon, star anise, licorice, cloves, peppercorns, cumin, cardamom.
Ingredients: Frying powder ingredients:
| chicken breast | 2 pairs |
| yolk | 2 capsules |
| Pork ribs chicken steak marinade | Amount |
| Brittle powder | 1 tablespoon |
| egg | 1/2 tbsp |
| water | 1 teaspoon |
Crispy pulp formula: Method: (Crispy pulp powder mixes all the ingredients together and mixes well)
| Cake flour | 1/2 cup |
| Orange powder | 1/3 cup |
| cornstarch | 2 teaspoons |
| Cheese powder | 1 tablespoon |
| Powder | 1 tablespoon |
1. Remove the large bones and skin of the chicken, hit the front and back with the back of a knife or a hammer, and cut the chicken breast in half from the side of the chicken breast with a knife, in other words, each chicken breast can be made into two chicken cutlets.
2. Marinate the chicken breast with the above chicken steak marinade (salted meat sauce) for 10 minutes, then add the egg yolk and mix well, grasp firmly with your hands, and dip the fried powder before frying.
3. Heat 4 cups of oil until it is 7 minutes hot and fry for 2 minutes until golden brown and crispy.
Crispy beef short ribs
Ingredients: Instructions:
| salt | 2 teaspoons |
| sugar | 1 teaspoon |
| sodium bicarbonate | 1 teaspoon |
| cornstarch | 1 tablespoon |
| rice wine | 1/2 cup |
| sesame oil | 1/2 cup |
| Egg | 1 capsule |
Stir all the ingredients well and marinate the beef together until the beef is flavorful.
Use:
Beef slices with corned meat, shredded beef, beef tenderloin or marinated pork.
Salted pork sauce
Ingredients: Instructions:
| A | black pepper | 1 cup |
| Minced red garlic | 1/2 cup | |
| Old ginger | 1/2 cup | |
| B | Sorghum wine (warm) | 1/2 cup |
| salt | 1/2 cup | |
| monosodium glutamate | 3 tablespoons | |
| sugar | 1/2 cup | |
| Spiced | 1 teaspoon |
Ingredient A stir-fry until fragrant, then add ingredient B and stir well.
Use:
Marinated pork chops, marinated pork belly, marinated chicken chops, etc.
Salted pork
Material:
1 slice of pork belly, 1 bowl of salted pork sauce.
Practice:
1. Wash and dry the pork belly, then marinate in salted pork sauce for 2 days to taste and refrigerate.
2. Roasted, sliced and ready to eat.
Marinated beef tenderloin sauce
Ingredients: Instructions:
| sodium bicarbonate | 1 tablespoon | sugar | 1 tablespoon |
| Papaya extract | 1 tablespoon | yolk | 3 pcs |
| cornmeal | 1 tablespoon | rice wine | Half a bowl |
| salt | 1 tablespoon | sesame oil | crumb |
Stir all the ingredients well.
Use:
It can be used to make beef tenderloin and marinated pork.
Chicken wings, chicken thigh pickles
Ingredients: Instructions:
| ginger | 1 small piece | black pepper | 1 tablespoon |
| Shallots | 10 capsules | rice wine | 3 tablespoons |
| garlic | 10 capsules | cornstarch | 2 tablespoons |
| Chicken powder | 1 teaspoon | Shallot segments | 2 sticks |
| sugar | 2 tablespoons | Allspice | trace |
Stir all ingredients well and add to the meat to marinate.
Use:
Marinate chicken thighs and wings, put the ingredients in the marinade, cover the ingredients with the juice, cover with a lid or plastic wrap, and put in the refrigerator.
Creamy chicken rice
| chicken breast | A pair |
| Brittle powder | 2 tablespoons |
| cream | 1 teaspoon |
| egg | 1/2 capsule |
| water | 1 tablespoon |
| Salt crispy chicken to taste |
Practice:
1. Treat the chicken breast according to the above method and thoroughly divide the flavor with the drowning material.
2. After the cream melts at room temperature, add the crispy pulp, crispy pulp, crispy powder, eggs, and water to make a batter.
3. Evenly coat the submerged chicken with the batter.
4. Take a deep fryer, pour in an appropriate amount of oil, heat it, and fry the chicken with the above batter at 130°C for about 2 minutes until the surface is golden brown.
5. Sprinkle a handful of nine-story towers before cooking, so that the flavor of the nine-story tower is forced out, and quickly scoop up the chicken rice flower and the nine-story tower. If you like a heavier flavor, you can sprinkle pepper and salt or a little spicy powder while it is hot, if you don't like the creamy taste, you can leave it out.
Kung Pao sauce
| oyster sauce | 3 tablespoons |
| Black vinegar | 1 tablespoon |
| sugar | 1 tablespoon |
| Ground white pepper | 1 teaspoon |
| wine | 1 tablespoon |
| water | 2 tablespoons |
| cornstarch | 1 teaspoon |
| sesame oil | crumb |
Practice:
Put all the ingredients in a pot, mix well and cook to cool.
Peculiarity:
Kung Pao sauce is widely used, the main dish (such as diced chicken or flower branches, etc.) is washed and cut first, and the main dish such as diced chicken or flower branches is dried with a paper towel and fried in hot oil, and the oil is immediately removed and set aside. Put a small poke of dried chili peppers in another oil pan and stir-fry.
Pour the diced chicken or flower sticks and kung pao sauce into the pot and stir-fry together, and then remove the juice from the pan. Add a few slices of nine-layer tower and a tablespoon of peanuts to stir-fry a few times before cooking, and then drop a few drops of sesame oil.
Uses: It can be made into Kung Pao chicken, Kung Pao chicken, and Kung Pao meat slices, which is quite a good spicy fried sauce.
Fork barbecue bolognese
| soy sauce | 1/2 bowl |
| Sand sugar | 1/2 bowl |
| sesame oil | 1 teaspoon |
| oyster sauce | 1 tablespoon |
| wine | 3 tablespoons |
| water | 1/2 cup |
| Allspice | 1/2 teaspoon |
| Minced garlic | 1 tablespoon |
| Red pigment | crumb |
| scallions | 2~3 sticks |
| ginger | Several pieces |
Practice:
1. Mix all the ingredients and stir well, then cook all the ingredients over low heat until they melt and become thick, then turn off the heat.
2. After cooling, scoop up the green onion and ginger slices, which is a very practical barbecued pork sauce.
Use:
Barbecued pork is made of barbecued pork sauce, put plum blossom meat into the barbecued pork sauce, add an appropriate amount of green onions, sesame oil and soak it together for a day and a night, put it in the oven, burn it at a temperature of about 180 °C for about 20 minutes, if necessary, take it out for about 5 minutes and then coat it with a layer of barbecued pork sauce, so that the taste is stronger, it is best to smear honey on the meat first when burning, increase the luster, in addition to the use of green vegetables, etc.
Another char siu sauce
| A | B | C | D | ||||
| sugar | 1 pound | Shallots | 5 capsules | sesame oil | 1 tablespoon | cornmeal | 1 cup |
| oyster sauce | 3/4 cup | Sliced ginger | 5 tablets | Pepper | 1 tablespoon | cornstarch | 1 cup |
| soy sauce | 3/4 cup | Segments of green onions | 5 roots | rice wine | 2 tablespoons | water | 9 cups |
| salt | 1 tablespoon | Shredded onion | Half | ||||
| water | 11/2 cup | ||||||
| Red pigment | trace |
function
1. Stir-fry the incense of material B
2. Add material A to boil, and add material C to boil out the taste.
3. Drain out the boiled ingredient B
4. After material D is mixed and dissolved, add the above boiled materials to cook together. Stir quickly until thick silk and let cool.
Use:
The barbecued pork sauce is not the same as the barbecued pork sauce, the barbecue meat sauce is used to make the barbecued pork in the barbecued sauce, and the barbecued pork sauce is the seasoning sauce filled inside, this sauce can also be used as a meat sauce, sweet or not spicy sauce, fried sauce with oysters, etc.
Katuda mayonnaise
| cream | 20 grams |
| Milk | 350CC |
| yolk | Two pieces |
| Cake flour | 25 grams |
| cornmeal | 15 grams |
| sugar | 50 grams |
Practice:
1. Mix 50CC of milk, sugar and eggs together, then add low-gluten flour and corn flour and mix well.
2. After boiling 300CC of milk and cream, slowly add method 1, continue to cook until viscous, and let it cool and refrigerate.
orange juice
| cream | 40 grams |
| orange juice | 180CC |
| Orange peel | 1/2 capsule |
| yolk | 2 capsules |
| Cake flour | 2 tablespoons |
| sugar | 4 tablespoons |
Practice:
1. Chop the orange peel and set aside.
2. Mix the egg yolk and sugar until it dissolves into milky white, add low-gluten flour and mix well, then pour in the orange juice, mix the orange peel well, slowly mix it over medium heat until it is soft and sticky, turn off the heat and add the cream, and stir at residual temperature until melted.
Strawberry sauce
| Ginger wine | 1 tbsp |
| water | 100CC |
| Fresh strawberries | 200 grams |
| Fine white sugar | 60 grams |
Practice:
Boil water, sugar and strawberries over medium heat, put them in a juicer and mix well, add ginger wine and mix well.
Mango sauce
| Mango pulp | 250 grams |
| mineral water | 80CC |
| Vanilla ice cream | 1 ball |
Directions: Put all ingredients in a juicer and mix well.
Sweet not spicy sauce
| 2 tablespoons | |
| soy sauce | 3/4 tbsp |
| sugar | 2/3 tbsp |
| water | 2 cups |
| salty | Amount |
| Plum powder | crumb |
| Red pigment | crumb |
Method: Mix all the ingredients thoroughly and bring to a boil
Oyster pan-fried sauce
| Sweet and spicy sauce | 4 tablespoons |
| taste | 1 tablespoon |
| sugar | 4 tablespoons |
| Soy sauce paste | 2 tablespoons |
| ketchup | 2 tablespoons |
| water | 1 cup |
| Too white powder water | crumb |
practice
Mix all the ingredients, put in a small pot and bring to a slow boil over water, stirring while cooking, do not stick to the pan, turn off the heat and let cool
material
50 grams of sweet potato, 35 grams of white powder, 270 grams of water, appropriate amount of chrysanthemum or small white sprouts, and appropriate amount of oyster sauce.
Garlic bread sauce
| cream | 8 tablespoons |
| Margeline | 4 tablespoons |
| garlic | 4 capsules |
| Brazil rizu | 1 tbsp |
| Origan | crumb |
| salt | crumb |
practice
1. Finely chop the garlic
2. Melt the cream in a pot over low heat, add the macimen and garlic, stir, sprinkle with Oli and salt, then put it in the crisper and put it in the refrigerator until it cools.
Tomato garlic bread sauce
| cream | 6 tablespoons |
| Small tomatoes | 2 capsules |
| Qiang | 2 capsules |
| Crushed basil | 1/2 teaspoon |
| salt | crumb |
| Black pepper coarse | 1 teaspoon |
practice
1. Finely chop the garlic and dice the cherry tomatoes for later use.
2. Fry the garlic in the cream over low heat, mix the diced tomatoes and basil and stir-fry, and then add a little salt and black pepper coarse grains.
Creamy curry sauce
| cream | 300 grams |
| Liquor | 4 tablespoons |
| Finely chopped onion | 250 grams |
| Finely chopped shallots | 1 tbsp |
| sugar | 1 teaspoon |
| salt | 1 teaspoon |
| curry powder | 2 teaspoons |
practice
1. Fry the chopped onion and shallots with 100 grams of cream until transparent, pour in the white wine and boil until the soup is slightly dry, add curry powder and mix well, turn off the heat and cool.
2. Put 200 grams of softened cream, sugar, salt, and stir evenly in Method 1
Garlic steamed sauce
| soy sauce | 1 tablespoon |
| Pepper | 1 teaspoon |
| Garlic | 2 tablespoons |
| rice wine | 1 tablespoon |
| Large white powder water | 1 tablespoon |
| salty | 1/2 teaspoon |
| sugar | 1 teaspoon |
| Chicken powder | 1 teaspoon |
| Ginger powder | 1 teaspoon |
| water | 3 tablespoons |
practice
Mix all the ingredients well
use
It can be used for steaming fish, steaming nine-hole boiled shrimp, etc
remark
First, the fish and shrimp are steamed, and then poured with the garlic sauce we have prepared before serving, and then put them in the steamer for one minute. The nine-hole method is slightly different, first blanch the nine holes until they are medium-cooked, then soak the nine holes in the hot water, and when the dish is about to be served, the nine holes of the hot water are taken out and arranged on the plate, and then poured with garlic steamed sauce, the nine holes are steamed, not steamed for a long time, so as not to get old.
Satay lamb barbecue sauce
| Sand tea | 1 tablespoon |
| soy sauce | 1/2 tbsp |
| curry powder | 1/2 tbsp |
| sesame oil | 1/2 tbsp |
| fennel | crumb |
| sugar | 1/3-1/2 tbsp |
| Chili sauce | 1 teaspoon |
| Pepper | crumb |
practice
Stir all the ingredients together to make the satay barbecue sauce. When the kebabs are ready, spread the prepared barbecue sauce crumbs on the kebabs.
remark
Try it for roast mutton-style beef to make a change in taste, like cumin instead of sand tea and fennel, cumin can be bought in Chinese medicine shops.
Seventeen sauce recipes
Clear oil sauce
Ingredients: salt, ground red pepper, 1/2 tsp sugar, 2 tbsp light soy sauce, 1 tsp minced garlic, 1 tsp fish sauce
Method: Mix all the ingredients and add minced red pepper and minced garlic.
Usage: It is very suitable for cold salad of various vegetables, such as cabbage, green beans, kelp, as long as the vegetables are blanched and drizzled with sauce.
Sesame pepper sauce
Ingredients: 1/3 tsp Sichuan peppercorn powder, 1 tbsp dark soy sauce, 1 tbsp chili oil, 1/3 tsp white vinegar, 1 tsp sugar, 1 tsp sesame oil, a pinch of salt.
Estimation: Stir all the above ingredients well, and then use it cold.
Usage: This cold sauce can be used for seafood, beef, and mutton cold salads to flavor it.
Fish sauce sauce
Ingredients: 1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp light soy sauce, 1/3 tsp oyster sauce, 1/2 tsp fresh chicken broth mix, 1/2 tsp rock sugar, a pinch of licorice powder (optional), 1/2 cup water.
Usage: This is the secret of how many restaurants make steamed fish so delicious.
Ume sauce
Ingredients: 2 tbsp plum juice, 1 tbsp white vinegar, 1 tsp brandy, 2 tbsp sugar
Method: Heat all ingredients in a container, boil over low heat until the sugar is completely melted, let cool and serve.
Usage: It is suitable for dipping dishes such as tomatoes and fried vegetables, and the taste is very special, moderate sweet and sour, and the flavor is unique.
Red wine sweet vinaigrette sauce
Ingredients: 1/2 cup red wine, 2 tbsp apple cider vinegar, 1 tbsp sugar
Method: Mix all the ingredients well.
Usage: This sauce has the sweetness and flavor of red wine, and it tastes great when eaten with fresh vegetables and boiled seafood.
Ginger mother dipping sauce
Ingredients: 1 tsp spicy bean paste, 1 piece of tofu, 2 tsp sugar, 1/3 cup water, 1/2 tsp soy sauce, 18g basil
Directions: Place all ingredients in a blender and beat into a uniform paste before serving.
Usage: Suitable for all kinds of meat.
Garlic squid sauce
Ingredients: 2 tsp oyster sauce, 1 tbsp sesame paste, 1 tbsp sugar, 1 tsp fresh chicken essence, 1 tsp chopped pepper, 1/3 garlic sprout, 10g coriander, 2 cloves of garlic
Method: Finely chop garlic sprouts, coriander, and garlic and stir well with other ingredients.
Usage: It can be used to pour on fried squid, and can also be eaten with other seafood, the taste is very strong and delicious.
White rice paste
Ingredients: 2 tbsp glutinous rice flour, 2 tsp white pepper, 2 tbsp water, 2 tbsp sugar, 1 tsp salt
Method: Boil the glutinous rice flour with other ingredients until it is thick.
Usage: Meatballs and fried foods can be eaten by dipping. If you like spicy food, you can also add a teaspoon of chili powder to it.
Italy tomato bolognese
Ingredients: 200g minced beef, 3 tomatoes, 3 tablespoons tomato paste, 300g onion, 30g butter, appropriate amount of black pepper, 1 teaspoon salt
Method:
1. Melt the butter and sauté the diced onion until fragrant
2. Add the minced beef, change color and add the chopped tomato and tomato paste
3. Stir-fry into sauce and season
Usage: Use as a sauce for Italy pasta.
Homemade sand tea sauce
Material:
A: 70 grams of flat dried fish, 30 grams of dried shrimp
B: 2 cloves of fried garlic, 1 tsp peanut flour, 1/2 tsp fried minced green onion, salt, a pinch of white pepper
C: 1 tsp sesame oil, 2 tsp peanut oil
Method: Put the dried fish and dried shrimp into the oven to dry, take out, grind into a fine powder with ingredient B, pour it into a large bowl, and add C.
Usage: Versatile, can be dipped, stir-fried or boiled in soup.
Miso pickling sauce
Ingredients: 1/4 cup miso, 2 tbsp mirin, 2 tbsp sugar, 1 tbsp sesame oil
Method: Pour the miso into a container and mix well with other seasonings.
Usage: It can be used to pickle salted ingredients such as garlic, garlic sprouts, cucumbers, radish, cabbage, cabbage, etc. Pickled vegetables are very authentic Japanese pickles.
Spicy Korean barbecue sauce
Ingredients: 2 tbsp minced onion, 1/2 tbsp minced garlic, 1/2 tbsp mustard paste, 1/3 tsp soy sauce, 1/2 tsp coarse black peppercorns, 1 tsp sugar, black vinegar, 1 tsp olive oil, 1/3 tbsp chili paste, 1 tbsp Korean chili paste.
Directions: Mix all ingredients in a bowl.
Usage: It is suitable as a barbecue dipping sauce for beef, sheep, pig and seafood, and the taste is very delicious.
barbecue sauce
Ingredients: 2 teaspoons of soy sauce, 1 teaspoon each of sugar, rice wine, rock sugar, 2 teaspoons of bonito essence, dried kelp, and ginger powder.
Method: Mix all the ingredients well.
Spicy sauce
Ingredients: 1/4 cups lemon juice, 2 teaspoons tomato paste, 1 teaspoon each of chili oil, chili paste, ground black pepper, 1 teaspoon each of oyster sauce, ground chili, rice wine, brown sugar, 1/2 teaspoons minced garlic.
Method: Mix all the ingredients well.
Sour plum sauce
Ingredients: 3 sour plums, 2 teaspoons of candied plum and sugar, 1 teaspoon of white vinegar.
Method: Mix all the ingredients well.
Five-flavor sauce
Ingredients: 2 teaspoons each of soy sauce, sesame oil, black vinegar and white vinegar, 3 teaspoons tomato paste, 1 teaspoon each of minced ginger, minced garlic and chili.
Method: Mix all the ingredients well.
Garlic sauce
Ingredients: 2 teaspoons of minced garlic, 3 teaspoons of soy sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine, 1 teaspoon of white vinegar, 1 teaspoon of caster sugar, appropriate amount of pepper.
Method: Mix all the ingredients well.
The recipe of the mixed sauce, this recipe allows you to blend a rich, spicy and delicious sauce that is suitable for a variety of cooking methods and adds flavor to the dish.
Hello everyone, I am a technician specializing in the study of seasoning recipes. Today I'm going to share a recipe for a compound sauce that allows you to create a rich, spicy and delicious sauce that can be used in a variety of cooking methods to add flavor to your dishes.
The ingredients of the compound sauce recipe and what they do are as follows:
1. **Fresh garlic chili sauce on the cake**: 920 grams, providing the aroma of minced garlic and chili peppers, increasing the freshness and spiciness of the sauce.
2. **Aoyanqi Spicy Fresh**: 1000 grams, bringing spicy and fresh fragrance, is an important ingredient to enhance the aroma of sauces.
3. **Ah Xiang Po Spicy Beef Sauce**: 2400 grams, adding spicy flavor and rich taste of beef.
4. **Wang Shouyi Thirteen Spices**: 100 grams, providing the aroma of compound spices and making the sauce taste more layered.
5. **Hot Girl Chili Sauce**: 6000 grams, a large amount of chili sauce brings fresh and spicy flavor, which is the base of the sauce.
6. **Sanwu Spicy Sauce**: 1200 grams, to increase the spicy flavor and aroma of the sauce.
7. **Chubang Hoisin Sauce**: 880 grams, providing the delicious taste of seafood and making the sauce richer.
8. **Lee Kum Kee Pillar Sauce**: 960 grams, a classic Chinese sauce that adds umami and color to the sauce.
9. **Rock Sugar**: 400 grams, provides sweetness, balances spicy and salty, and adds complexity to the flavor.
10. **Chef's Four Treasures Dry Pot Balm**: 1000 grams, a special balm to increase the aroma and aftertaste of the sauce.
11. **Star Lake Ethyl Maltol**: 100 grams, as a flavor enhancer, to enhance the overall aroma of the sauce.
12. **Spicy Balm**: 100 grams, to increase the spicy aroma and make the sauce more enticing.
**Method**:
Mix all the above ingredients well, use **rapeseed oil**300 grams and **salad oil**500 grams, and slowly boil over low heat, so that the aroma of various spices and seasonings can be fully released and fused together to form a unique compound sauce.
The recipe for this sauce blend uses a carefully proportioned mix of sauces and spices, as well as the right cooking method, to create a rich, spicy and delicious sauce. Whether it is used as a hot pot dipping sauce or a brush sauce for stir-frying and barbecue, it can greatly enhance the taste of food.
Compound sauce recipe
920 grams of fresh garlic chili sauce on the cake
1000 grams of spicy fresh Aoyanqi
2400 grams of spicy beef sauce
Wang Shouyi thirteen incense 100 grams
6000 grams of hot girl chili sauce
1200 grams of spicy sauce
Kitchen Bang hoisin sauce 880 grams
Lee Kum Kee Pillar Sauce 960g
400 grams of rock sugar
Chef's four treasures dry pot balm 1000 grams
Star Lake Ethyl Maltol 100 g