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

by:Two Eight     2019-09-06
Sauce Recipes  -  proper way of hand wash dishes in a restaurant
It can be said that most dishes are added to the sauce, whether it is meat, vegetables, poultry, or even dessert.
Here are some tips for making different sauces.
The sauce was originally a simple food mix.
The basic sauces of ancient civilization may include ingredients such as vinegar, salt, oil, and olive seasonings, which may be figs, fruit paste, or broken seeds of plants such as sesame seeds.
For centuries, these delicacies have evolved into an elegant mixture of culinary experts, a combination of flavors and the suitability of accompaniment, all of which have been handled by gourmet chefs for many years.
The French chef has raised the skill of making sauces to an artistic level.
Classic Recipes play a very important role in French cuisine.
From the simple salsa sauce (which can even be called a salad in some way) to the rich Dutch sauce, the sauce can be a random group of people. . .
They're all created for a goal.
Add extras to the dishes they accompany.
This is a bitter battle.
Sweet sauce famous for the accompaniment of roast turkey.
Traditional Christmas turkey with cranberry sauce.
In a large pan, bring the cranberry, orange, apple and sugar to a boil in the water.
Then lower the temperature and simmer slowly for about 15 minutes until the fruit is soft.
Remove the pan from the fire and stir it in the seeds of Jundu, pepper and coriander. Mix well.
This sauce works best with Turkey, as well as roast pork and lamb.
This is a very fragrant sauce, combined with a thick sauce
Tasting fish is an impressive dish.
This sauce needs a fish bottom, so we first have a way to make fish.
Bouquet garni (1 Baili leaf, 1 celery leaf, 2 parsley leaves and 1 bay leaf-
Add butter in a hot pan and stir fry©Eat carrots, celery and leeks together until soft.
Then add fish, wine and bouquets and bring them to a boil.
Degreasing of any sediment.
Then add pepper and lemon slices and cook all the time.
Simmer the stock slowly for about 30 minutes, then stretch with a soft fine cloth and take out the bouquet.
Cool, as the basis for this sauce.
Cook orange juice with fish soup.
Then simmer gently until it is lowered to 1 out of 3.
Continue to skip the surface for any residue.
Then add roots (or corn flour), saffron and orange peel and stir all the time.
The sauce will be slightly thicker in a minute.
Then add lemon juice and chili flakes.
Cook for a few more minutes before heating.
With all grilled fish, grilled fish or fried fish, it is best to match with thick soup
Taste black fish or tuna.
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