Since someone asked, let me give you a recipe for Huang Jihuang's three-juice stew pot. The sauce is Huangjihuang Group's own one-juice product. The operation steps are very simple and can basically restore 90% of the stores. smell.
The so-called three juices, vegetable juice + gravy + sauce, are the trinity that form the unique flavor of the stew pot. Huang Jihuang hopes that the stew pot can enter thousands of households and become a popular family delicacy, and hereby launches a "one-juice-to-dish" sauce. Specially used for home cooking, frying, frying, and frying. Just one sauce is enough to make a sauce.
Answer to the poster’s question: It is said that Huang Jihuang’s sauce is made from more than 30 kinds of ingredients and traditional Chinese medicine. According to the principle that medicine and food come from the same source, it should be to ensure that nutrition, health and deliciousness exist at the same time. Bar.
Ingredients
6 chicken wings, 6 shrimps, 6 fat beef, 100g, half sweet potato, celery, half a carrot
10 cloves of garlic, onion, a little coriander, a little wolfberry A little jujube, a little jujube
Three tablespoons of Huang Jihuang sauce, three tablespoons of Huang Jihuang spicy sauce
(There are other flavors, you can buy the sauce of your favorite flavor)
Method
1. Preparation: Root vegetables, sweet potatoes, celery, carrots, cut into diamond-shaped pieces, shred onions, cut off both ends of garlic; make a few cuts on chicken wings, wash shrimps ; Chop the coriander; add oil and mix well after cutting the vegetables and set aside. Meat ingredients can be added in a spoonful of sauce in advance, mix well and marinate; the above is set aside;
2. Prepare the sauce: three spoons of sauce + Three spoons of spicy sauce, about 300ml of water, put them together and mix them into a mixed sauce; prepare a bowl of water starch and set aside;
3. Make the sauce: heat a small frying pan, pour in the sauce water, and Heat over high heat, gradually pour in the starch water in batches until the sauce thickens, turn off the heat and pour into a vessel, stir vigorously to increase the viscosity;
4. Arrange the ingredients: Now pour the base oil into the pot. Add the prepared vegetables and prepared meat, do not press them tightly, just stack them randomly and leave gaps;
5. Simmer: Simmer on the induction cooker at 2100w for 3 minutes, then switch to 1600w Simmer for 4 minutes, turn to 100w, open the lid and pour in the sauce evenly and quickly, then simmer at 1300w for 3 minutes, open the lid and add coriander, simmer for the last minute;
6. Completed. No need to worry about seasonings and sauces, just pay attention to the selection of ingredients. Serve with rice and have a pot of it.
Tips
1. The sauce must be diluted with water during use, because the sauce is a concentrated compound condiment, and it cannot bring out its own flavor without dilution. The general ratio of sauce to water: about 1000 grams of ingredients, dilute with 50 grams of sauce + 150 grams of water and set aside
2. Cut vegetables into diamond-shaped pieces for easy flavoring, and there will be gaps caused by the shape when stewing. The space allows the hot air to circulate, making it easier for the ingredients to cook.
3. Prepare starch water: the ratio of starch to water is about (1:6), dilute it well and set aside
4. Stew pot: Use a non-stick pot. .
5. Do not add water, because water has already been added when preparing the sauce; try not to use leafy vegetables, because leafy vegetables will release too much water too quickly, which will affect the overall taste.