Required: 30g light soy sauce, vinegar 15g, 20g oyster sauce, 5g sesame oil, 5g white sugar 15g millet pepper, 30g garlic and 8g ginger.
1, prepare these seasonings for use, and measure them accurately, so that they are delicious.
2, mince ginger and garlic, cut the millet pepper into circles for use, try to cut it as thin as possible and quickly taste it.
3. Pour in garlic Jiang Mo, sesame oil, soy sauce, balsamic vinegar, oyster sauce and sugar and mix well.
4, add millet pepper, chopped green onion, continue to stir evenly, stir for a while to taste better.
After mixing well, take a little and taste it, so that you can add a little seasoning according to a crowd's preference.
The origin of boiling juice
The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. This is just a misunderstanding of the literal meaning.
"As one of the eight major cuisines in China, Cantonese cuisine is very particular about its cooking techniques. Most fresh ingredients require fresh, cool, tender, smooth and excellent cooking, and they are only cooked at the table. The best balance between umami nutrition and safety is achieved. The cooked food highlights the freshness of Cantonese food rather than the lightness. If you are a foodie and use the word' light' to describe the characteristics of Cantonese cuisine, it will not meet the standard. "