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Stannic dish flavors juice, network of market of additive agent for food
From;    Author:Stand originally
Often use in the dish that do not have stannum following 3 kinds flavor juice:

One, scamper fish juice basically is used at the food such as shrimp of deepfry fish, deepfry, fragile delicacy. This kind flavors the characteristic of the gust that do not have stannum that juice is a model, namely sweet odd, salty binding off, use heavy salty sweet boil with a variety of flavor make and become.

Soy of raw material recipe 50 grams refined salt 50 grams white sugar 300 grams yellow rice or millet wine a few of 100 grams chopped green onion, Jiang Mo, soup-stock, gourmet powder, balm

The method that make boils soy, refined salt, white sugar, yellow rice or millet wine, chopped green onion, Jiang Mo, soup-stock to Shang Zhinong stiff, join gourmet powder and balm to be become namely. If use by deepfry fish, join white of a few the five spices even.

2, tomato juice flavors this kind juice can wine with dregs sweet crisp duck eats, also can wipe steamed bread, complexion to wait.

Sauce of sweet eggplant of raw material recipe 150 grams refined salt 25 grams white sugar 100 grams

After the method that make burns heat to fry boiler to brush boiler with oil, move boiler to go up to slow fire, join ketchup, refined salt and white sugar, the spoon that use a hand is driven slowly, fry close basically to moisture dry, ketchup turns a kind of solid into shape, make tomato juice.

3, sweet-and-sour juice basically is used at dipping in scamper flesh, the food such as scamper chop eats

White sugar of raw material recipe 150 Ke Gong vinegar 75 grams refined salt 25 Ke Cong oil a few of 50 grams soy, yellow rice or millet wine, soup-stock is right amount

The method that make mixes white sugar, red vinegar, refined salt, soy, yellow rice or millet wine after soup-stock boil, tick off rare Gorgon euryale, use additionally next fry boiler to boil green oil, irrigate boil green oil sweet-and-sour juice to be become namely.