Teriyaki sauce is a commonly used sauce in restaurants and hotels. Most families also make braised sauce. If we say how many kinds of braised sauce there are, it’s really hard to count. Chinese food is like Chinese medicine, the same disease has different prescriptions, and the same prescription has different dosages. The taste will be different if you change any ingredient at will, and everyone has their own cooking skills and recipes for Chinese food, so it is impossible to determine how many kinds there are. Chinese food is just like traditional Chinese medicine. Different prescriptions for the same disease, but different dosages. The taste will be different if you change any ingredient at will, and every Chinese chef has his own skills and recipes and he is not sure how many there are. How to prepare braised dishes for Chinese New Year? Just take a look and you will know

There is a big difference between home cooking and restaurant cooking. Restaurant braised sauces have many spices and ingredients, which are generally difficult to prepare at home. Moreover, many spices and ingredients cannot be purchased and are not easy to prepare. . The family recipes are relatively simple, and the spices are generally relatively simple spice preparations. Generally speaking, a simple braised sauce is simply a mixture of dark soy sauce, star anise, fennel, sugar and other condiments.

The braised sauce recipe I recommend is simple and easy to learn, and is suitable for ordinary families to make. After mixing the braised sauce, you can make braised fish, braised pork, braised pork ribs, braised pig's feet, braised chicken wings, fish-flavored shredded pork and other home-cooked dishes!

Braised dishes are indispensable in every home. Different places have different sauces for braised vegetables. Generally, northerners like to fry sugar-coated sugar as sauce, while southerners like to use soy sauce as sauce. The spices are mixed together, so the color is very different and the taste is slightly different. Today I will share my recipes for 4 kinds of braised sauces. Different ingredients also use different braised sauces.

1. For soy sauce and braised sauce, we simply use dark soy sauce to adjust the color, so the dishes will look dark and not look good. The method for this is: put the dark soy sauce and yellow sugar in the pot and cook over low heat until the sugar is completely dissolved. Add the meat and stir-fry until evenly colored. Add star anise, cinnamon and bay leaves and stir-fry evenly to give it the brightness of dark soy sauce, a slight complex flavor and a caramel aroma. This is how to make braised pork.

2. Mix the braised sauce, which is to stir-fry rock sugar over low heat until it becomes sugary color. Add dark soy sauce and stir-fry evenly. Add the ingredients and stir-fry evenly. Then add Japanese braised eel juice, star anise, peppercorns, and cinnamon. ginger, and finally add broth or hot water (it is best not to use cold water or cold soup, so that the color of the cooked dishes will be brighter, so that this braised sauce can be used to roast pork, beef, etc. Their ratio is: roasted eel juice , dark soy sauce, and rock sugar are mixed in a ratio of 3:1:2

3. Doubanjiang braised sauce, this is usually a heavy-flavor method, which is to stir-fry the red bean paste and add the ingredients. After stir-frying until the color is even and fragrant, add star anise, peppercorns, grass fruits, and ginger and stir-fry until the fragrant flavor develops. Chicken and duck are usually used more often.

4. Tomatoes. Braised with soy sauce, this is a common recipe in most homes in the northwest. Because tomato sauce is particularly good at improving color and flavor, many people now also use tomato sauce as a color-enhancing sauce. After stir-frying the tomato sauce to produce red oil, add in seasoning. Stir-fry evenly, add ingredients, stir-fry again to evenly color, add various spices and ginger, add hot water, and start braised. This kind of braised dish depends on personal taste. If you like the tomato flavor, you can try it. .