The recipe for scooping the juice? How to tune? How to make the recipe for scooping juice

What is Scoop Juice? "Lao sauce" is a Cantonese phrase, which originally meant to use vegetable juice to bibimbap when eating, but more often than not, it was because the taste of the dish was so good that even the soup of the dish was eaten with the rice in order to serve the meal, and there was no leftover. So what does the juice taste like?

Lo sauce is a compound sauce made of brewed soy sauce, fruit juice, brewed vinegar and various spices. The production process of scooping juice is relatively complex, it is not a simple raw material allocation, it needs to go through standard procedures such as fermentation, filtration and high-temperature aseptic treatment, which is difficult for small-scale enterprises to produce, and it is difficult to ensure the quality and safety of their products.

The taste characteristics of the sauce are: sour, sweet, fresh and salty; The sauce dish is an upgrade and innovative product of cold salad, less juice is mixed vegetables, and more juice is fishing; With no oil, low salt, more vinegar and more vegetarian, Lao Juice meets the needs of the general public for a healthy diet.

"Lao Mixing" originated in Dalian and prevailed in Northeast China. At the beginning, people living in the seaside area of Dalian liked to put the fresh and fatty seafood just caught by the fishermen, put it in the slightly salty boiling water and boil it until it was just raw, and then with homemade seasonings and other ingredients, and eat while fishing, chatting about leisure and anecdotes while eating, and the fun was endless. Later, people called this way of eating seafood "Lao Yi", and this way of eating is quite popular in the local area and even in the northeast.

Features: A variety of sauce is made into a compound juice type of mixed juice, and various raw materials are preliminarily processed and the soup is put into the refrigerator and chilled. The dishes are fresh and salty, with a moderate amount of sweet and sour, which makes people appetize, because they are juicy and cold to cool, and add a hint of coolness to the summer seafood people.

The recipe for scooping juice is as follows:Ingredients: 3 tablespoons of chili powder, 5 tablespoons of light soy sauce, 3 teaspoons of minced garlic, some red millet, appropriate amount of white sesame seeds, 5 tablespoons of oyster sauce, 1 tablespoon of white sugar, half a kilogram of fresh shrimp, half a kilogram of flower nails, 1 tablespoon of chicken essence, 1 green pepper, appropriate amount of chopped green onion, appropriate amount of enoki mushroom.

Steps: 1. Mix a bowl of sauce: add chili powder, white sesame seeds, and minced garlic to the bowl.

2. Drizzle hot oil to stir up the fragrance.

3. Add another 5 scoops of light soy sauce.

spoon consumes oil. >5. A spoonful of white sugar, an appropriate amount of salt and chicken essence.

6. Add another bowl of cool boiled water and stir well.

7. Cook enoki mushrooms.

8. Put an appropriate amount of ginger, green onion, garlic and cooking wine in the pot, pour in the shrimp and cook and remove from the boiling water.

9. Cook the scallops and remove them.

10. Cook the shrimp, remove the shell, remove the head, and clean it.

11. Pour in the juice.

12. Add green and red peppers and chopped green onions.

Recipe 1: Aged vinegar, seafood soy sauce, oyster sauce, wasabi, sugar, salt, chicken essence, pepper oil, chili oil, sesame oil, put garlic slices, onion shreds, a few ice cubes and an appropriate amount of purified water or boiled water (because this dish needs to be soaked in juice and all the ingredients in it to taste good --- eat).

Recipe 2: 2 bottles of apple cider vinegar, 1 bottle of white rice vinegar, 1 bottle of aged vinegar, 1 bag of refined salt, 1 small bag of monosodium glutamate, rock sugar, half a bottle of Maggi fresh soy sauce, 10 kg of water, heat and melt the above ingredients and let them cool and use as you go.

Recipe 3: 50 grams of water and rock sugar, 25 grams of delicious fresh soy sauce, 10 grams of Guangdong white rice vinegar, and 10 grams of red oil. This recipe is the amount of one serving of sauce. If it is made in batches, it is only necessary to increase the amount of raw materials proportionally.

Recipe 4: 30 grams of Maggi umami sauce, steamed fish soy sauce, aged vinegar, 50 grams of red oil, 5 grams of spicy fresh sauce, 2 grams of salt, 10 grams of sugar, 3 grams of chicken essence, minced garlic, chopped millet pepper, cooked sesame seeds, minced coriander, and mustard oil.

Recipe 1: Aged vinegar, seafood soy sauce, oyster sauce, wasabi, sugar, salt, chicken essence, pepper oil, chili oil, sesame oil, put garlic slices, onion shreds, a few ice cubes and an appropriate amount of purified water or boiled water (because this dish needs to be soaked in juice and all the ingredients in it to taste good --- eat). Recipe 2:

2 bottles of apple cider vinegar, 1 bottle of white rice vinegar, 1 bottle of aged vinegar, 1 bag of refined salt, 1 small bag of monosodium glutamate, rock sugar, half a bottle of Maggi fresh soy sauce, 10 kg of water, heat and melt the above ingredients and let them cool and use at any time. Recipe 3: The ratio of water and rock sugar is 50:

4) 50 grams, 25 grams of delicious fresh soy sauce, 10 grams of Guangdong white rice vinegar, 10 grams of red oil. This recipe is the amount of one serving of sauce. If it is made in batches, it is only necessary to increase the amount of raw materials proportionally.

Recipe 4: 30 grams of Maggi umami sauce, steamed fish soy sauce, aged vinegar, 50 grams of red oil, 5 grams of spicy fresh sauce, 2 grams of salt, 10 grams of sugar, 3 grams of chicken essence, minced garlic, chopped millet pepper, cooked sesame seeds, minced coriander, and mustard oil. Formula Five:

Take the production of 15 servings of "fish skin in sauce" as an example: 250 grams of Dongying Japanese soy sauce, a bottle of Lee Kum Kee seafood soy sauce, 150 grams of osmanthus balsamic vinegar, 2 bags of Beikang rice vinegar, 20 grams of cooked white sesame seeds, 15 grams of coriander oil (cut coriander stalks and washed with warm oil), 10 grams of Sichuan pepper oil (selected for Sichuan Sichuan pepper festival fried fragrant), 1 cucumber and 2 sharp peppers. Put the above seasoning into a bucket filled with 1500 grams of purified water, place it in the refrigerator for about 4 hours, take out the filtered juice and use.

The recipe for scooping juice is as follows:Ingredients: 3 tablespoons of chili powder, 5 tablespoons of light soy sauce, 3 teaspoons of minced garlic, some red millet, appropriate amount of white sesame seeds, 5 tablespoons of oyster sauce, white sugar.

1 spoon, half a pound of fresh shrimp, flower nails.

1/2 catty, 1 tablespoon of chicken essence, green chili.

1 piece, an appropriate amount of chopped green onions, and an appropriate amount of enoki mushrooms.

Steps: 1. Mix a bowl of sauce: add chili powder, white sesame seeds, and minced garlic to the bowl.

2. Drizzle hot oil to stir up the fragrance.

3. Add another 5 scoops of light soy sauce.

spoon consumes oil. <>

5. A spoonful of white sugar, an appropriate amount of salt and the essence of imitation pheasant.

6. Add another bowl of cool boiling.

Stir to combine. <>

7. Cook enoki mushrooms.

8. Put an appropriate amount of ginger, green onion, garlic and cooking wine in the pot.

Boiled water, pour in the shrimp and cook and remove.

9. Cook the scallops and remove them.

10. Cook the shrimp, remove the shell, remove the head, and clean it.

11. Pour in the juice.

12. Add green and red peppers and chopped green onions.

Method: (1) Add white sugar; (2) Pour in balsamic vinegar and stir and melt with sugar; (3) Add minced garlic sesame oil and monosodium glutamate; (4) Chop the red pepper and put it in the sauce; (5) Mix in water and remove the juice.

Stir up enoki mushrooms

Ingredients: enoki mushroom, a little carrot, cucumber, green pepper, 2 green onions, mineral water, garlic, sesame seeds, coriander, dried chili, soy sauce, oyster sauce, sugar, sesame oil, vinegar, chili oil, chicken essence, a little salt.

Steps: 1) Shred the carrots, cucumbers and green peppers respectively and spread them at the bottom of the bowl;

2) Cut the coriander into sections, slice the green onion and garlic, and cut the chili pepper into small pieces for later use;

3) Put salt, chicken essence, sugar, soy sauce, oyster sauce, vinegar, chili oil, sesame oil, sesame seeds, etc. in a small bowl

Mix well with mineral water for refrigeration and later use;

4) Remove the roots of enoki mushrooms, wash and blanch them, put the blanched enoki mushrooms on top of the three threads, and pour them into the chilled sauce and sprinkle some coriander;

5) Heat oil in a wok, add green onions, garlic, dried chili peppers to boil, and then pour the hot oil on top;

When the weather is cool, the sauce can also be scooped without freezing.

Scoop up the sauce and cold vegetables

Materials

50 grams of cold skin, 30 grams of spinach, 50 grams of dried tofu, 20 grams of carrots, 30 grams of cucumbers, 50 grams of enoki mushrooms, auxiliary ingredients: 20 grams of coriander, 20 grams of lean pork, 20 ml of soy sauce, 5 ml of dark soy sauce, 8 ml of oyster sauce, 6 grams of salt, 25 ml of honey, 15 ml of white vinegar, 15 ml of chili oil.

Steps:

1) Wash the enoki mushrooms, cook them in water and let them cool and squeeze out the water;

2) Wash the dried tofu and boil it in salted boiled water for three minutes, remove it and cut it into shreds, add chili oil and salt, and the sugar will taste in advance;

3) Put all the seasonings in a container, add 400ml of cold boiled water, and put it in the refrigerator for later use;

4) Wash and blanch the spinach, cut the plum segments, shred the cucumber, and cut the carrot into shreds, all of which are placed in a bowl and poured into the sauce.

Sauce recipe. 10 grams of salt, Donggu soy sauce, 8 grams of monosodium glutamate, 20 grams of sugar, 1 gram of aged vinegar, 5 grams of wasabi, garlic slices, green onion white, 3 grams of sesame seeds, ginger slices, 2 star anise, 2 bay leaves, the above seasonings are mixed with 20 grams of purified water, refrigerated for 30 minutes, and taken as you go. 2. 2 bottles of apple cider vinegar, 1 bottle of white rice vinegar, 1 bottle of aged vinegar, 1 bag of refined salt, 1 small bag of monosodium glutamate, ice difference with sugar, half a bottle of Maggi fresh soy sauce, 10 pounds of water, heat the above materials and let them cool and use them as you go.

The recipe for scooping juice is as follows:Tools Ingredients: 3 tablespoons of chili powder, 5 tablespoons of light soy sauce, 3 teaspoons of minced garlic, some red millet, appropriate amount of white sesame seeds, 5 tablespoons of oyster sauce, 1 tablespoon of white sugar, cooking oil, cool white boil, return to search pot.

1. Mix a bowl of sauce: add chili powder, white sesame seeds, and minced garlic to the bowl.

2. Drizzle hot oil to stir up the fragrance.

3. Add another 5 scoops of light soy sauce.

spoon consumes oil. <>

>5. A spoonful of white sugar, an appropriate amount of salt and chicken essence.

6. Add the drain source into a bowl of cool white and stir well.

The recipe for scooping juice is as follows:Ingredients: 3 tablespoons of chili powder, 5 tablespoons of raw big hole pump, 3 teaspoons of minced garlic, some red millet, appropriate amount of white sesame seeds, 5 tablespoons of oyster sauce, 1 tablespoon of white sugar, half a kilogram of fresh shrimp, half a kilogram of flower nails, 1 tablespoon of chicken essence, 1 green chili, appropriate amount of chopped green onion, appropriate amount of enoki mushroom.

Steps: 1. Mix a bowl of sauce: add chili powder, white sesame seeds, and minced garlic to the bowl.

2. Drizzle hot oil to stir up the fragrance.

3. Add another 5 scoops of light soy sauce.

spoon consumes oil. <>

>5. A spoonful of white sugar, an appropriate amount of salt and chicken essence.

6. Add another bowl of cool boiled water and stir well.

7. Cook enoki mushrooms.

8. Put an appropriate amount of ginger, green onion, garlic, cooking wine in the pot, pour in the shrimp and cook it out when the water is boiled.

9. Cook the scallops and remove them.

10. Cook the shrimp, remove the shell, remove the head, and clean it.

11. Pour in the juice.

12. Add green and red peppers and chopped green onions.