Sauce for making cold white meat dressed with sauce

Abstract

The invention relates to a condiment, in particular to a sauce for making cold white meat dressed with the sauce. The sauce is characterized by comprising the following raw materials in parts by weight: 10-35 parts of chili oil, 10-25 parts of a chili sauce, 2-5 parts of pepper powder, 5-15 parts of a light soy sauce, 2-5 parts of salt, 10-20 parts of minced garlic, 2-5 parts of green prickleyash, 3-5 parts of Chinese prickly ash, 2-8 parts of white vinegar, 3-5 parts of white sugar, 3-5 parts of chopped green onions and 5-10 parts of spices.

Description

technical field [0001] The invention relates to a condiment, in particular to a cold white meat sauce, and belongs to the technical field of condiment production. Background technique [0002] The quality and flavor of today's Suannibai meat require both fat and lean, the meat slices are evenly thin and large, the garlic is strong, salty, spicy and delicious, and slightly sweet. Traditionally, meat slices are cut by hand to show skilled knife skills. Of course, some large restaurants and restaurants also use meat slicers to process meat slices in order to reduce the labor intensity of chefs. [0003] The ancestor of Suannibairou is "white meat". The earliest records of "white meat" are "Tokyo Menghualu" by Yu Yuanlao in the Song Dynasty, "Capital Jisheng" by Naideweng, etc., but the birthplace of "white meat" is in the northeast where the Manchu compatriots live together. "Suiyuan Food List" written by Yuan Mei said that white sliced ​​meat "this is a dish that northerners...

AI Technical Summary

Problems solved by technology

[0008] The seasonings in the above-mentioned prior art can be used for cold-dressed white meat, but it is not completely suitable as