The method of copying soy sauce: soy sauce 1000g, 2 star anise, cinnamon 1 slice, 2 kaempferia galangal slices, tsaoko 1 slice (seeded), brown sugar 150g, crystal sugar 100g, fennel 5g and fragrant leaves 5. Soak it in hot water for half an hour, then rinse it for use.
Then add100g of water into the pot, pour in soy sauce, and add brown sugar, rock sugar, ginger, onion and washed spices. Bring the fire to a boil, then turn it down and slowly boil it into a thick paste.
Balsamic vinegar: pour a bottle of vinegar into the pot, and add appropriate amount of cinnamon, star anise, fragrant leaves, tsaoko (only skin) and pepper. Bring the fire to a boil and simmer for 5 minutes.
Onion oil: pour the first-grade soybean oil of arowana into the pot, turn off the heat after 70% heat, and add onion, celery and shallots. When all the ingredients are fried to Huang Shi, take them out and make them into scallion oil.
Material water: add clear water to the pot, and add appropriate amount of fragrant leaves, fennel, nutmeg, star anise, citronella, cinnamon, tsaoko, sugar, salt, monosodium glutamate and red pepper. Bring the fire to a boil, simmer for 5 minutes, then salvage all the materials and make it into cold water.
Using this processed seasoning to mix vegetables will greatly improve the taste and quality of mixed vegetables.
Depending on what kind of commercial sauce you make, most users in the south only distinguish between spicy and non-spicy. Here, I will introduce you to a hot sauce and a non-hot sauce.
1. Hot sauce:
Ingredients: bean paste, millet pepper, soy sauce, ginger and garlic, salt, chicken essence and refined oil.
Practice: diced millet pepper, minced ginger and garlic, and marinated with a little salt for later use; Adding refined oil into a hot pot, adding bean paste when the oil temperature reaches 60%, wherein the ratio of refined oil to bean paste is 2: 1, stir-frying for 10 min, taking out and cooling; Pour the pickled millet pepper, ginger and garlic into the fried bean paste, release the soy sauce and chicken essence, and stir well.
2. Maotai is fragrant.
Ingredients: sweet noodle sauce, oyster sauce, ginger, garlic, soy sauce, salt, chicken essence, sugar and refined oil.
Practice: mince ginger and garlic and marinate with a little salt for later use; Adding refined oil into a hot pot, adding sweet noodle sauce and oyster sauce when the oil temperature reaches 60%, wherein the ratio of refined oil to sweet noodle sauce and oyster sauce is about 2: 1, stirring for 10 minutes, and then taking out and cooling; Pour minced ginger and garlic, soy sauce, salt, sugar and chicken essence into the fried sauce, and stir well for later use.
Cold salad is often eaten in our life, especially in summer. There is always a cold salad on the dining table. I am the key to the delicious cold salad. Everyone makes cold sauce in different ways, mainly by mastering the proportion. My brother's family runs a noodle restaurant and sells cold dishes.
Cold salad is my favorite. I believe many people like it. Delicious, appetizing and refreshing, especially in summer. It is the most popular. Cold salad has many flavors, such as spicy, spicy, hot and sour, fish-flavored, spiced and so on. , are very delicious. The taste of cold salad is different in every place. I also like to eat cold salad. Let's share it.
First, the practice of commercial cold sauce 1. Prepare ingredients: Chili noodles, white sesame seeds, garlic, onion, coriander, millet, a tablespoon of seafood soy sauce, half a spoonful of balsamic vinegar, a spoonful of sugar, half a spoonful of sesame sauce, and the right amount of salt.
2. Wash and chop garlic. Wash the millet and cut it into rings. Wash coriander and chop it. Wash the onion and cut the chopped green onion. Prepare a bowl. Add Chili noodles, minced garlic and white sesame seeds to the bowl.
3. Add a little oil to the pot, heat it, pour it into a bowl and stir well. Then add seafood soy sauce, salt, balsamic vinegar, sugar and sesame sauce and stir well. Then add millet, chopped green onion and coriander and stir well.
Second, the practice of commercial cold sauce 2 1, prepare ingredients: garlic, onion, white sesame, pepper powder, Chili powder, oyster sauce, chicken essence, sugar, sesame sauce, soy sauce.
2. Drain the sesame sauce first, put the sesame sauce into a bowl, add soy sauce and vinegar, then add a proper amount of cold sauce, stir evenly for later use, wash the onion and garlic, mince the garlic, and cut the onion into chopped green onion.
3. Put the onion and garlic in a bowl, add white sesame, pepper powder and Chili powder, add a little oil to the pot, heat it, pour it into the bowl and stir it evenly, then add oyster sauce, white sugar, chicken essence and thirteen spices, and then add three spoonfuls of prepared sesame sauce and stir it evenly, and the juice is ready.
Summary: There are many ways to make commercial salad sauce, and everyone makes it differently. After all, people in every place have different tastes, which can be adjusted according to their actual situation. The above two kinds of salad sauces are both very good. You can try them if you like.
Generally, garlic, vinegar, soy sauce, monosodium glutamate, chicken essence, sugar, salt and coriander are indispensable!
It's all the same anyway, just look at the proportion distribution.
1, sesame paste can be added with sesame oil, which is very fresh and consumes a lot of oil. Mix garlic powder, balsamic vinegar and refined salt evenly, not too thin, and you can make cowpea, cucumber, oil wheat dish and so on.
2. Shred onion, minced garlic, coriander, pepper and fragrant leaves. Put rapeseed oil in the pot, cool the oil, fry the ingredients together until golden brown, remove and cool for later use. Prepare a small bowl, add balsamic vinegar, refined salt, a little sugar and sesame oil and mix well. You can cold-mix shredded tofu, shredded potatoes, mung bean sprouts, etc.
This sauce is made of flour paste, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot, fully lean, ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.
Ordinary version, onion, ginger, garlic, soy sauce, rice vinegar, salt, sesame oil, onion oil, Chili oil,
Compact plate making, green and red millet pepper, Jiang Mo, minced garlic, minced coriander, rice vinegar, spicy fresh dew, steamed fish soy sauce, sesame oil, sesame oil, red oil and white sesame.
Chop garlic, shred millet pepper and pepper, add cooked sesame seeds and chopped green onion. Put cold oil in a hot pan, pour it into the ingredients when the oil is hot, then add Chili powder and pepper powder, stir well, then add a little hot oil, add soy sauce, balsamic vinegar and sesame oil, stir well, sprinkle balsamic vinegar and stir again.
Chop garlic and onion, put them in a bowl and add white sesame seeds, then pour the oil into the bowl and pour the fragrance, then add a little sesame oil, soy sauce, white sugar, balsamic vinegar, pepper oil and pepper noodles. If you eat spicy food, you can add millet pepper or Chili oil. If you don't eat spicy food, you don't need to add Chili. The universal sauce is ready.
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