Ingredients: black pepper10g, dried onion 25g, garlic 25g, butter.

30g, yellow juice, 4 teaspoons of brandy and a little salt.

Practice: Take a clean saucepan, heat it, add chopped black pepper, stir-fry, save a little brandy, add butter, stir-fry chopped black pepper for a while, add chopped green onion and garlic, stir-fry, add yellow juice, cook for about 5 to 6 minutes, and then knock in soft butter.

2. Mushroom sauce:

Ingredients: 50 grams of sliced white mushrooms, 5 grams of garlic, 2 tablespoons of yellow juice, a little brandy and a little butter.

Practice: Stir-fry garlic with butter, then add white mushroom slices and stir-fry. After storing brandy, add yellow juice and cook for 5 minutes, then bump into soft butter.

3. Name of sauce bear meat:

Ingredients: 5 grams of Talegan vanilla, 25 grams of dried onion, 5 grams of black pepper, 100 ml of red vinegar, a little white wine, 500 ml of transparent butter, 3 egg yolks, a little salt, and a little chopped parsley?

Practice: Use red vinegar, dried vanilla, dried onion and black pepper to make vanilla vinegar juice, and then filter for later use. Take a clean ladle, beat 3 egg yolks with white wine until milky white, then add vanilla vinegar to make the butter all seasoned and add chopped fancy.

4. white cream sauce?

Ingredients: butter100g, flour 250g, fresh milk (cream) 500ml, soup stock10.5l, a little salt and pepper, fragrant leaf pc?

Practice: Stir-fry fragrant leaves, butter and flour into noodles, add soup base and stir constantly to avoid caking, add fresh milk, boil, filter and season. * White juice for various purposes depends on different soup bases, and the blending of thin and thick juice also depends on what methods are needed. ?

5.brown sauce?

Ingredients: soup 30kg, chicken bone (beef bone, beef tendon, etc. ) 5kg, onion 1kg, celery 1kg, carrot 1kg, fragrant leaf pc, a little grass exploration, a little black pepper, 5 teaspoons of tomato sauce, 2 teaspoons of flour (yellow noodles) and a little brandy.

Practice: Chop all kinds of bones (don't use sheep bones or duck bones, etc. ) and stir-fry, then store Jamlom brandy to burn incense, and then put it in the oven to smell incense at 230 degrees. Chop celery, onion and carrot, stir-fry with oil, add fragrant leaves, tomato sauce and flour, stir-fry with low fire until red and black, stir-fry fragrant bones together, store brandy, cook with soup, add grass seeds and chopped black pepper, cook for 3 hours, and filter to taste.