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Piquant Sauce Recipes - proper way of hand wash dishes in a restaurant

by:Two Eight     2019-09-06
Piquant Sauce Recipes  -  proper way of hand wash dishes in a restaurant
This is a versatile sauce that can be used with beef, chicken, crab, duck, ham, shrimp, venison and even mushrooms!
With these spicy sauce recipes, you can cook the classic Louis Anna-style grub at once, both spicy and spicy.
First of all, what is the chili sauce?
This red one is basically from the state of Luis Anna.
Colored condiments are a pleasure that you can use not only to cook any meat you are eating, but also to barbecue meat.
In many ways, it is very similar to Cai Junchang.
The chili sauce is basically made of delicious vegetables, mainly tomatoes, which are usually mixed with Tati vinegar and a variety of other spices and delicious herbs, making the sauce very spicy
It does use the usual fat and gravy made of flour as the basis for the sauce, but this gravy only accounts for a small portion of the condiment.
Really, this is great because you can adjust this seasoning with a variety of spices.
For example, the use of Chinese spiced (mixed with octagonal or octagonal, cloves, cinnamon, yed fennel seeds) instead of the usual Creole seasoning, of course, chuanjiao, known as Hua Jiao, will optimize the spice of your chili sauce, in addition to injecting the sauce into all the main five flavors in an oriental way, including sweet, bitter and spicy salty flavors.
So, let's take a look at the changes you can choose when dealing with spicy sauce recipes.
First heat with thick butter
Pan sauce.
Add the flour to the melted butter and stir to give you a gravy.
Make sure you have enough energy to buy a unified roux.
Let it stew slowly until it turns brown.
Now, pour sake and season with salt.
Add some pepper if you want.
Increase the heat to medium, reduce the liquid to low once you see it boiling, and allow for another 10 minutes or so.
After that, you have to Add eschalot, sugar and vinegar to the pan.
Increase the heat to medium-
High, Stir the sauce because it's another 5-7 minutes.
Finally, throw the pickles, cayenne pepper, and Worcester County sauce into the already boiling sauce to make sure it boils steadily for 5 minutes.
After that, remove it from the fire and heat it on cooked or cooked meat, grilled fish, or fried mushrooms.
This sauce recipe can be modified to be used for lumps of meatloaf or roast meat sauce.
Place pan in medium heat and add olive oil.
Add garlic, nutmeg and stir fry in a minute©Three times
Then add brown sugar and stir fry. ©Two.
Three times more.
Finally, add the mustard variety and pour the tomato sauce, red wine vinegar and Worcester County sauce into the pan.
Season with pepper.
Allow a stable sim to start. After 5 -
8 minutes, increase the heat to a high level so that the boiling begins.
It is at this juncture that if you want to use it as a basting or coating agent, you should remove the sauce from the heat.
If not, then add the cream to the mixture to reduce the heat.
Stir continuously until a smooth and even liquid is formed.
Don't let the liquid boil.
The cream takes full advantage of the main flavors of each ingredient and ensures that the fragrance is correct.
The steak, roast venison or roast beef are served hot together.
Even on boiled potatoes.
Take a can pot and throw all the ingredients in.
Cover the lid and heat it with medium.
Stir once in a while and let it cook for an hour.
Taste and see it and you want it to be thicker or more spicy, in which case you have to add some more Mexican dishes.
Store in a clean glass jar with melted cheese, sour cream and scallions of cornflakes.
Provide boiled salmon slices for this version and people will kiss your hands out of pure joy.
Heat the butter on medium heat and stir fry©Chopped leeks, garlic cloves, and jalapeno.
Fry for about 5 minutes and pour into the stock once the leeks become translucent.
Let the mixture simmer for 15 minutes.
Don't cover it.
Once only half of the original quantity is left, remove it from the heat and let it cool down.
Next, add all the ingredients (excluding sour cream) to the mixer, pour in the butter ingredients and stir until smooth.
You can store this sauce in the refrigerator and heat it up before serving.
Sour cream must be added at the last minute after heating.
Heat 2 tablespoons of olive oil in a cooling pan with high heat and put in bay leaves, celery, peppers, onions, Mexican, Baili, oregano and garlic.
Saut travel©Vigorously for about 3 minutes, then add tomato Ding, Creole seasoning, red pepper and chicken.
Salt and pepper on top of it.
Saut travel©Cook it a little bit and then let the mixture cook for 5 minutes.
Reduce the heat after that so the sauce can be cooked for 20 minutes.
Then turn off the heating and let it cool a little.
Next, pour the sauce into thermomix or blender to make it smoother.
Gradually, pour a cup of olive oil when the sauce is stirred.
When the sauce is uniform, the lumps
A little less, pour it into a warm baking pan, add parsley, stir well, and eat it with some freshly baked French bread!
This slightly exotic version is perfect for training spareribs. In a thick-
Put all the ingredients and heat in.
Once the mixture starts boiling, reduce the heat and let the stable simset in.
Stir once in a while and wait until the required consistency is reached.
Add a little water if the sauce gets a little thick.
You can add marinated ribs to this bone-saving eye and Cook.
Another option, of course, is to take it away from the heat and let it cool, if you want it to be super smooth, just rotate it once in the blender, it is then stored in a clean glass container.
Another variant of the last recipe includes the use of 6 ounces. of sugar, 4 oz.
Celery, onion, red pepper and tomato (all very chopped), Half Pint vinegar and five spices, chopped fresh Baili leaves, salt and pepper, added as you like.
Heat the ingredients, let the mixture sim to the desired consistency, cool, mix in the mixer, pass through the sieve and store it.
This version is perfect for chicken and fish.
The vegetables are delicious and the vinegar is delicious.
All in all, this is a very good condiment.
This sauce is such a wonderful hot and sweet pleasure that you can bottle it to someone close to you.
This sauce is the most magical for chicken, pork and duck dishes, and the preparation time is no more than 15 minutes!
It can be hot or cold.
In a deep-boiled Pan, a solution of sugar and water is made by constant stirring.
Put the pot on the medium fire and wait for it to boil.
Cook for 5 minutes and put in the cherry.
After 5 minutes, add the wasabi and stir to mix the dressing evenly.
Some people make the sauce with cooked meat.
But I would like to give you some spicy sauce recipes that can help you make the sauce separately and then eat it with whatever you want.
Try to do a little experiment with these ingredients as this recipe is open to any adaptability.
Lemon zest and carrots are known to be added.
Please feel free to add to me if you have actually found other ways to fix this. !
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