things like barbecues and fried skewers have always been popular with everyone. I want to make one myself, but I don't know how to mix the sauce. Today, I will teach you how to make fried string sauce.

tools/materials

511g of watercress, peanut butter, 111g of sweet noodle sauce, 111g of tomato sauce, 111g of oyster sauce, 111g of fried lobster sauce, 15g of pepper, 31g of sugar, 21g of Jiang Mo, 41g of minced garlic, 81g of chopped green onion, 111g of salad oil and glutinous rice flour.

operation method

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There are two kinds of fried string sauces: sweet sauce and hot sauce. The specific methods are as follows:

Sweet sauce method:

Cut Jiang Mo, minced garlic and chopped green onion, and chop dried red pepper.

Chop the watercress into pieces, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir evenly to form a mixture.

heat the pan, pour more oil, and heat until the oil is hot.

stir-fry Jiang Mo, minced garlic, chopped green onion and minced pepper first.

then pour the mixture into the pot, then add the crystal sugar with low fire and slowly push it evenly with a spatula.

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Tip: When making sauce, you can't stir or stir fry, but slowly push it evenly. When even bubbles appear in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.

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Korean hot sauce:

Add sugar and Chili powder to the miso.

half a teaspoon of vinegar, half a teaspoon of wine and half a teaspoon of salt are mixed and stirred.

mix Jiang Mo with miso and set aside.

glutinous rice flour is mixed with water and kneaded into dough, and then divided into two equal parts and flattened.

put the flattened glutinous rice balls into boiling water, cook until they float, then cook for 2 minutes, scoop them up and add them while they are hot.

mix well, then add the mixture of vinegar, tea and salt and mix well.

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use: as the base of all kinds of dishes (stir-frying, mixing and dipping), it is widely used. The newly finished korean chili sauce style is red, and the longer the fermentation time, the darker the color and the more mellow the taste.

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Chili sauce: Choose ripe, fresh and red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles constantly, wash away the dirt such as the adhered mud gauze, pick them up and drain them, pour them into an electric pepper chopper for chopping, and add salt for curing. Add 1.15 kg of salt and 1.1kg of alum to every 111kg of bright red pepper, mix well, put it in a pickle jar and eat it after about 11 days. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, fermented soya beans, etc. can also be added to the pepper, which has a more unique taste.