These three sauces have their own characteristics. Yangjiang Douchi sauce, with Yangjiang Douchi as the main raw material, is delicious and slightly sweet, and is one of the commonly used seasonings in Cantonese cooking. Puning bean paste is a traditional condiment in Chaoshan area, with soybean as the main raw material, which is delicious, fragrant and salty. Chaoshan sand tea sauce is a unique condiment in Chaoshan area. Peanut, sesame and pepper are the main raw materials, which are delicious, spicy and delicious. It is one of the commonly used condiments in Chaoshan cuisine.
These three famous sauces are not only the treasures of Guangdong condiments, but also an important part of China's food culture. They play an important role in Cantonese cuisine and Chaoshan cuisine, adding unique taste and flavor to the dishes. At the same time, these sauces are also an indispensable part of Guangdong people's daily life and are widely used in various cooking and eating habits.
Preservation method of sauce
1. Bottle storage: Pour the sauce into a clean glass bottle, use the original bottle as much as possible, and then tighten the lid. If the bottle is airtight, you can coat the lid with honey or cooking oil to prevent air and bacteria from entering.
2. Refrigeration: Most sauces can be refrigerated, especially oily sauces. However, it should be noted that frozen sauce needs to be preheated before use, otherwise it will affect the taste.
3, frozen storage: for those sauces that do not contain oil, such as soy sauce, vinegar and so on. They can be stored in the freezer of the refrigerator. However, it should be noted that frozen sauce needs to be thawed slowly at room temperature before it can be used.
4, avoid direct sunlight: whether bottled or refrigerated, you need to avoid direct sunlight. Because the ultraviolet rays in the sun will destroy the nutrients in the sauce and deteriorate the sauce at the same time.