how to cook the copied soy sauce to make it salty, fresh, sweet and durable? In fact, the trick is very simple, and it is completed in 7 steps

Speaking of copying soy sauce, many friends may feel strange. In fact, whether it is husband and wife lung slices, white meat with garlic paste, chicken slices with red oil and other cold dishes; Or pasta snacks such as Chinese dumplings and sweet water noodles; Or Sichuan Normal University dishes such as Sichuan Cuisine and Bean Fish, all of which can't be separated from him. Sichuan cuisine is the real soul among the dishes with complex flavor. Of course, it is also a Chinese medicine seasoning that is absolutely indispensable in our family.

Replicated soy sauce is mellow and has obvious sweetness, so it is also called sweet soy sauce, which greatly improves many Sichuan snacks. But how is it made? In fact, to put it bluntly, it is just a cooked soy sauce with compound seasoning. Mainly in the form of soy sauce+brown sugar+spices, it is made into a very viscous seasoning after a long time of boiling. By heating, industrial soy sauce loses its astringency, sourness and rust, absorbs the sweetness of sugar and the mellow fragrance of spices, and creates a unique flavor of Sichuan cuisine.

The replicated soy sauce I introduced today is mainly used in sweet water and bell dumplings. If it is used as a cold dish or cooked on dishes, it still needs some adjustment, and the specific proportion will be mentioned at last. Ok, without further ado, let's start now.

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Ingredients required: 751g soy sauce, 251g clear water, 251g brown sugar, 51g rock sugar, 151g celery, 31g ginger slices, 31g garlic cloves, 2 star anise and cinnamon.

Step 1: smash the brown sugar into small pieces with the back of a knife, soak the spices in clear water to remove dust, and wash the celery and cut into sections.

step 2: first pour water into the small pot, add spices, bring celery to a boil, and simmer for 5 minutes. In this way, the odor of spices is removed and the flavor of spices is boiled out. This is also the first trick of cooking and copying soy sauce.

Step 3: At this time, pour ginger slices, garlic cloves and soy sauce, keep boiling for 3 minutes after the fire is boiled, and let the peculiar smell of soy sauce evaporate with the steam.

Step 4: Turn down the heat, pour in the brown sugar and rock sugar, then turn on the high fire and keep stirring until the two sugars are completely melted.

Step 5: Pick up the celery and discard it, then turn to the minimum fire and cook for about 2 hours.

Step 6: After 2 hours, there is only about 311ml of replicated soy sauce left in the basic pot. At this time, it can be seen that it is very sticky. After it is cooled, all the residues are filtered out, which is the replicated soy sauce.

step 7: filter the copied soy sauce into a bowl, wait for it to cool completely, then pour it into a sealed bottle and put it in the refrigerator for cold storage.

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A catty of soy sauce with four sugars is the golden ratio of the standard replicated soy sauce in sweet water, and this ratio is also applicable to Zhong dumplings. However, the traditional copy soy sauce is made of brown sugar, which makes me feel slightly sweet and greasy, so I use some refreshing rock sugar instead of brown sugar, but the total amount of sugar cannot be changed.

the ratio of soy sauce to sugar is 11: 1 if it is used for noodle replication, 5: 1 if it is used for cold dishes such as chicken slices with red oil and white meat with garlic paste, and 6: 1 if it is used for cooking, and no additional sugar is added when cooking.

general soy sauce can be used as soy sauce, which is cheap and affordable. If you feel that the umami flavor is not enough, you can add a proper amount of monosodium glutamate to freshen it up at the end. If you feel that the flavor of the sauce is not enough, you can add about 21 grams of sweet noodle sauce per catty of soy sauce. It is not recommended to use soy sauce and extremely fresh flavor, let alone soy sauce.

the traditional spices for copying soy sauce are anise, cinnamon, fragrant leaves, kaempferia galanga and tsaoko. I personally add citronella to make the fragrance fresh, nutmeg to enhance the fragrance, betel nut to stimulate the appetite, clove to increase the thick flavor, and cinnamon to combine the flavor and increase the fruity flavor. If it feels too complicated, the old formula will do.

When cooking soy sauce, you must turn down the heat when adding sugar, otherwise, once the brown sugar is put into the pot, a large amount of foam will be turned out, which will lead to a bad pot. This is the second trick of cooking replicated soy sauce.

celery must be picked out in time, or it will burn in soy sauce, which is not resistant to storage and is particularly prone to spoilage. This is also the third trick. After the copied soy sauce is refrigerated, it can be dug with an oil-free and water-free spoon every time, and it is best to eat it within 2 months.

finally, I would like to mention the practice of sweet water noodles. After the rough round noodles are cooked, put them into a bowl, pour in the replicated soy sauce, Chili oil, pepper powder, ginger and garlic water, chopped green onion, pickled mustard tuber, fried peanuts, cooked sesame seeds, loose sesame paste, a little salt and monosodium glutamate and stir well. I am also going to write an article about the practice of drinking sweet water in the near future, which is my favorite.

well, that's the specific method of copying soy sauce in Sichuan style. In short, there are three tricks and it can be easily completed in seven simple steps. Please forgive me for not doing well, thank you. If you have any questions, you can also leave a message below, and we will discuss it together. See you tomorrow!