How to adjust vegetable juice, how to make vegetables?

The recipe for mixing the juice is as follows:

The soy sauce sauce is made by mixing soy sauce, monosodium glutamate, sesame oil, and fresh soup, and is a red-black salty umami. It is used to mix or dip meat ingredients, such as: soy sauce chicken, etc.

The ingredients for shrimp oil sauce include shrimp roe, salt, monosodium glutamate, sesame oil, Shao wine, and fresh soup. The method is to fry the fragrant shrimp roe with sesame oil and then add seasoning to boil, which is white and salty and umami. It can be used to mix meat and vegetarian dishes, such as: shrimp oil, winter bamboo shoots, etc.

The oyster sauce sauce is made of oyster sauce, salt, sesame oil, and boiled with fresh soup to make it coffee-colored and salty. It is used to mix meat sauces, such as oyster sauce chicken, oyster sauce meat slices, etc.

The materials of pepper sesame juice are raw pepper, green onion, salt, sesame oil, monosodium glutamate, fresh soup, and the pepper and green onion are made into fine mushrooms, and the seasoning is mixed evenly, which is green or salty fragrance. Mixed meat food, such as: pepper sesame chicken slices, pheasant slices, tenderloin slices, etc. Do not use cooked peppercorns.

The ingredients for scallion oil sauce are raw oil, minced green onions, salt, and monosodium glutamate. After the minced green onion is fried in oil, it becomes scallion oil, and then mixed well with the seasoning, which is white and salty fragrance. It is used to mix poultry, vegetables and meat raw materials, such as scallion oil chicken.

The mustard paste is made of mustard powder, vinegar, monosodium glutamate, sesame oil, and sugar. Method: Use mustard powder to add vinegar, sugar, and water to mix into a paste, and then add seasonings to mix after standing for half an hour, which is a light yellow salty fragrance. It is suitable for mixing meat and vegetables, such as: mustard belly shreds, etc.

The ingredients of ginger juice are ginger, salt, monosodium glutamate, and oil. Squeeze the ginger juice and mix it with the seasoning to make it white and fragrant. It is best to mix poultry, such as: ginger chicken nuggets, chicken breasts, etc.

The ingredients for garlic sauce are raw garlic cloves, salt, monosodium glutamate, sesame oil, and fresh soup. Mash the garlic cloves into a puree, add seasonings and fresh soup to mix, and turn white. It is suitable for meat and vegetables, such as: garlic white meat, garlic beans, etc.

The ingredients for the vinegar sauce are soy sauce, vinegar and sesame oil. After blending, it is light red and salty and sour. It is used to mix vegetables or boiled vegetables, both meat and vegetables, such as: boiled waist slices, etc.

The red oil juice is made of red pepper oil, salt, monosodium glutamate, and fresh soup, which is blended into juice, which is red salty and spicy. It is used to mix meat and vegetable raw materials, such as: red oil chicken strips, red oil chicken, red oil bamboo shoot strips, red oil loin, etc.

The pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste, fresh soup, and after being mixed into juice, it is mostly used for boiling, mixing meat and aquatic raw materials, such as: mixing shredded fish, fresh and spicy squid, etc.

The ingredients for fresh and spicy sauce are sugar, vinegar, chili, ginger, green onion, salt, monosodium glutamate, and sesame oil. Shredded chili, ginger and green onion are fried thoroughly, and seasonings and fresh soup are added to form juice, which is sour and spicy in coffee color. It is mostly used for pickled vegetables, such as: hot and sour cabbage, hot and sour cucumber.

The ingredients for vinegar and ginger juice are yellow balsamic vinegar and ginger. Cut the ginger into minced pieces or shreds, add vinegar to mix, and make the coffee color sour flavor. It is suitable for eating fish and shrimp, such as: ginger shrimp, ginger crab, ginger meat, etc.

The ingredients for spicy sauce are soy sauce, vinegar, sugar, salt, monosodium glutamate, chili oil, sesame oil, peppercorn noodles, sesame powder, green onion, garlic and ginger. It is used to mix the main ingredients of food, both meat and vegetarian, such as: spicy chicken strips, spicy cucumbers, spicy belly, spicy kidney slices, etc.

The five basic sauces --- cold sauce (garlic sauce, garlic sauce, braised sauce, fish sauce, garlic steamed vegetable sauce).

Cold sauce. 1. Garlic juice, cold vegetables.

2. Garlic sauce, served with meat dishes.

Stir-fry vegetable juice. 3. Fish sauce.

4. Braised sauce.

5. Steamed vegetable juice with garlic, generally served with seafood.

Ingredients: Garlic juice:

Soy sauce rice vinegar.

Minced garlic sesame oil.

White pepper garlic sauce:

Chili oil, monosodium glutamate, salt, sugar.

Minced garlic sesame oil.

White sesame seeds, white pepper.

Fish Sauce: Star anise.

Cinnamon bark, Sichuan pepper, green onion and white ginger.

Soy sauce, cooking wine, salt, sugar.

MSG Garlic Juice:

Minced raw garlic Cooked minced garlic.

White pepper, oyster sauce, monosodium glutamate, salt.

Sugar: butter or peanut oil.

Five basic sauces --- cold sauce (garlic sauce, garlic sauce, braised sauce, fish sauce, garlic steamed vegetable sauce).

Garlic juice: soy sauce: rice vinegar = 1:4

Pour in 1 tablespoon of soy sauce, 4 tablespoons of rice vinegar, 3 tablespoons of minced garlic, 2 tablespoons of sesame oil, and 2 tablespoons of white pepper.

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Garlic sauce: 1 tablespoon monosodium glutamate, 3 tablespoons salt, 2 tablespoons sugar, 5 tablespoons minced garlic, red oil, 2 sesame oils, 2 tablespoons white sesame seeds and 1 tablespoon white pepper.

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Fish sauce: 3 tablespoons of soy sauce, 5 tablespoons of sugar, 2 tablespoons of monosodium glutamate, 2 tablespoons of salt, pickled pepper, bean paste and 6 tablespoons of rice vinegar.

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Braised sauce: Heat oil in a hot pan, 3 star anise, a small piece of cinnamon and an appropriate amount of Sichuan peppercorns, stir-fry over medium-low heat until fragrant.

Then add ginger slices and green onion white segments and stir-fry until fragrant, add soy sauce, pour in an appropriate amount of water, cooking wine, sugar, salt and monosodium glutamate after cooking.

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Steamed vegetable juice: 1/2 minced raw garlic + 1/2 minced cooked garlic, 1 tablespoon of white pepper, 1 tablespoon of monosodium glutamate, 1/2 tablespoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of butter or peanut oil.

If you want to make steamed scallops with garlic vermicelli, add the soaked vermicelli to the juice and stir well.

The following is the most basic and most commonly used cooking sauce, only if it is used properly, and by drawing inferences, it can cook countless delicacies. I wish you progress every day!

Basic sauce: 1. Mix vegetable juice: Mix soy sauce and vinegar in a ratio of 1:4, add minced garlic, sesame oil, pepper, salt, monosodium glutamate, and sugar to mix well to mix vegetarian dishes.

2. Mix cooked food juice: add minced garlic, sesame oil, pepper, salt, sugar, monosodium glutamate, and sesame seeds to the red oil and mix well, which can be used to mix cooked food, such as garlic and white meat.

3. Fish sauce: After the oil in the pot is hot, add the bean paste and pickled pepper to fry the red oil, and add soy sauce, vinegar and sugar.

4. Braised sauce: After the oil in the pot is hot, add star anise, Sichuan pepper and cinnamon to stir over low heat, then add green onion and ginger to cook, add soy sauce and stir-fry until fragrant, rinse with water, add cooking wine, salt, sugar and monosodium glutamate.

5. Steamed vegetable juice: half of minced raw garlic, half of minced fried garlic, add pepper, oyster sauce, butter, and vermicelli and stir well, which can be used to steam seafood, such as scallops, fresh scallops, etc.

<> "I can make 90% of the dishes with sauces.

1. Black pepper juice.

Seasoning: 2 tablespoons of light soy sauce + 1/2 tablespoon of dark soy sauce + 1 tablespoon of oyster sauce + 1/2 tablespoon of ground black pepper + 1 tablespoon of starch + 4 tablespoons of water.

Applicable dishes: black pepper beef tenderloin, black pepper chicken thigh, black pepper potato, black pepper king oyster mushroom, black pepper pasta, etc.

2. Fish sauce.

Seasoning: 2 tablespoons of light soy sauce + half a tablespoon of dark soy sauce + 1 tablespoon of balsamic vinegar + 1 tablespoon of sugar + 1 tablespoon of starch + 4 tablespoons of water.

Applicable dishes: fish-flavored shredded pork, fish-flavored eggplant, fish-flavored eggs, fish-flavored king oyster mushrooms, etc.

3. Sweet and sour sauce.

Seasoning: 3 tablespoons of tomato sauce + 1 light soy sauce + 2 tablespoons of balsamic vinegar + 2 tablespoons of sugar + 1 tablespoon of starch + 4 tablespoons of water.

Applicable dishes: sweet and sour loin, sweet and sour potatoes, sweet and sour poached eggs, sweet and sour shrimp balls, sweet and sour lotus root slices.

Fourth, teriyaki juice.

Seasoning: 2 tablespoons of light soy sauce + half a tablespoon of dark soy sauce + 1 tablespoon of cooking wine + 1 tablespoon of honey + 3 tablespoons of water.

Applicable dishes: teriyaki chicken thighs, teriyaki tofu, teriyaki fat beef, teriyaki chicken wings, etc.

5. Kung Pao juice.

Seasoning: 2 tablespoons of light soy sauce + 2 tablespoons of balsamic vinegar + 1 tablespoon of oyster sauce + 1 tablespoon of sugar + 1 tablespoon of starch + 4 tablespoons of water.

Applicable dishes: Kung Pao chicken, Kung Pao potato, Kung Pao shrimp balls, Kung Pao king oyster mushroom, Kung Pao eggplant.

6. Hot and sour sauce.

Seasoning: 1 tablespoon of white sesame seeds + 1 tablespoon of minced garlic + 1 tablespoon of chili powder + spoon of hot oil + 2 tablespoons of light soy sauce + 2 tablespoons of balsamic vinegar + 1 teaspoon of sugar + a pinch of salt.

Applicable dishes: hot and sour shredded chicken, hot and sour noodles, hot and sour shrimp, hot and sour cold dishes, etc.

7. Sesame sauce.

Seasoning: 1 tablespoon of white sesame seeds + 1 tablespoon of minced garlic + 1 tablespoon of chili powder + spoon of hot oil + 1 tablespoon of light soy sauce + 1 tablespoon of balsamic vinegar + 1 teaspoon of sugar + a pinch of salt + 1 tablespoon of tahini paste diluted.

Dishes for the sedan car: sesame sauce noodles, sesame sauce wide noodles, sesame sauce dumplings, sesame sauce wontons, etc.

8. Korean-style sweet and spicy sauce.

Seasoning: 1/2 tablespoon white sesame seeds + 1/2 tablespoon minced garlic + 1 tablespoon Korean hot sauce + 1 tablespoon tomato sauce + 2 tablespoons light soy sauce + 1 tablespoon balsamic vinegar + 1 teaspoon sugar.

Applicable dishes: Korean bibimbap, Korean key noodles, Korean army pot, Korean fried rice cake, etc.

Vegetable juice is highly nutritious, so you might as well have a cup of vegetable juice in summer when the weather is hot. Do you know how many ways to make vegetable juice? Let me introduce you to the recipe of vegetable juice.

Vegetable juice method 1: vegetable juice

Ingredients. 250g greens

Vegetable juice preparation steps.

1.Put the first dish in water and boil it a little before taking it out, otherwise the nutrients of the dish will be lost. The second chopped vegetables out of the water, the baby's teeth have not yet grown, and the stomach and intestines are not fully developed.

Thirdly, put the minced vegetables in the food supplement machine and polish and then steam, so that the vegetable puree and vegetable juice will come out together.

2.Vegetable juice can also be mixed with rice cereal and fed.

Tips: You can add vegetable puree and vegetable juice from green vegetables and lettuce, and slowly add it to the baby, mainly with milk as the main supplement.

Vegetable juice method 2: tomato and celery juice

Ingredients. 2 tomatoes and 1 celery.

Tomato celery juice preparation steps.

1.Wash the skin of the tomatoes and cut the celery into sections, 424 grams before juicing.

2.Start the machine and put in the tomato and celery segments to squeeze the juice, mix the juice and then open the juice opening.

3.In order to make the vegetable juice more delicate, I put another layer of strainer at the juice outlet.

4.Celery pomace has a lot of fibers and is easy to get entangled in the slag outlet. The flesh of the tomato is relatively superficial and will stick to the inner wall of the cup, so it needs to be carefully cleaned after use.

Vegetable juice method 3: carrot juice

Ingredients. 1 carrot (about 200g after peeling) 200ml of cold boiled water

Honey to taste. 【**Vegetable juice】Steps to prepare carrot juice.

1.Prepare the materials.

2.Peel and wash the carrots and cut them into small pieces.

3.Pour the carrots and cool boiled water into a juicer, whip them into juice and add an appropriate amount of honey.

The efficacy of various vegetable juices

Honey celery juice: an appropriate amount of fresh celery, wash and press the juice, add the same amount of honey, take 2-3 times a day, one tablespoon each time, drink before meals, it has a good effect on urethral stones, prostatitis, dermatitis, etc.

Honey tomato juice: an appropriate amount of new tomatoes, wash and press the juice, add a tablespoon of honey to a glass of juice and mix thoroughly, drink 2-3 times a day, which can enhance appetite, speed up the digestion process, prevent atherosclerosis, improve hematopoietic function, and promote the normalization of bile metabolism and the acid-base balance in the body.

Honey pumpkin juice: Appropriate amount of fresh pumpkin, wash and press to extract the juice. Add a tablespoon of honey to a cup of juice and mix evenly.

2 to 3 times a day, it is effective for cardiovascular diseases, obesity, liver and kidney diseases, as well as various edema. At the same time, it has both diuretic and sedative effects, and adjuvants ** prostate cancer.

Honey cucumber juice: take an appropriate amount of fresh cucumber, press the juice after washing, add a small tablespoon of human honey to a glass of juice and mix thoroughly. Take 2-3 times a day, it can moisten the intestines and laxative, strengthen the kidney and diuretic. Long-term use in the elderly is beneficial to prevent hair loss and hyperthyroidism.

Honey potato juice: take an appropriate amount of potatoes, wash and press the juice, add a tablespoon of human honey to a cup of juice and mix thoroughly. Drink 2-3 times a day on an empty stomach at night.

It has a good effect on maintaining normal water metabolism and normal heart function. At the same time, it has a relatively obvious inhibitory effect on gastric acid, as well as pain, flatulence, nausea and other symptoms caused by gastric and duodenal ulcers.

Nowadays, people generally have the habit of picky eating, prefer to eat meat, and are more reluctant to vegetables, but if they do not eat vegetables for a long time, it will lead to an acidic constitution, which can easily lead to a sub-health state. If you're looking to get rid of this, make a delicious glass of vegetable juice that not only replenishes a variety of vitamins, but also tastes good. So, how do you make vegetable juice?

Different vegetable juices can be made from different raw materials, but the most popular one is probably the compound vegetable juice, which is made from a variety of raw materials, so it has a higher vitamin content. Therefore, let's learn how to make a compound vegetable juice here.

1. Raw material selection and processing

Take 5 6 parts of fresh tomatoes without moth-eaten, mildew and impurities, 1 part of winter melon, carrot and lettuce, 1 part of celery and spinach, clean the vegetable raw materials selected above, put them in the crusher and crush them respectively, and then put them in the steamer and heat them to 70 90 of Jingsen branches.

2. Juicing and processing

After the selected vegetables are processed by the above-mentioned method, they are beaten once with the beater with a diameter of 3 mm and 5 mm sieve holes, and the pulp is obtained. All kinds of vegetable pulp are placed in special containers. After the above-mentioned vegetables are pulped and juiced, according to the proportion of 70% of tomato pulp juice, winter melon, carrot, celery, lettuce and spinach accounting for 30% together, they are evenly mixed and stirred in the container, and then add syrup to the raw materials of Chunqing until the sugar content of the raw materials reaches 8% 10%, adjust the acid to about that, and then filter the raw materials after the above-mentioned sugar and acid adjustment with colloidal grinding and fine.

3. Degassing and packaging

According to the above method, the vegetable raw materials after juicing processing also need to be degassed, homogenized, sterilized, packaged and other processing processes. The method is as follows: the obtained vegetable juice is preheated to 80 and brightened and homogenized at a pressure of 18 20 MPa to promote the full fusion of the vegetable juice mixture, and the juice is more uniform and thorough after mixing.

After high-temperature instantaneous sterilization, when the juice has cooled to about 90, it can be bottled, sealed and cooled in sections. It can also be bottled hot, sterilized in boiling water for 10 15 minutes, and then cooled in sections.

After reading the above introduction, you know how to make compound vegetable juice, and when making it, you can completely match the vegetable juice according to your own taste, if you don't like a certain vegetable, you can put less, which can not only mask its taste, but also add different nutrients to your body.