Tools/materials
500g douban, peanut butter100g, sweet noodle sauce100g, tomato sauce100g, oyster sauce100g, fried lobster sauce100g, pepper15g.
operational approach
0 1
Fried string sauce can be divided into sweet sauce and hot sauce. The specific method is as follows:
Sweet sauce practice:
Chop Jiang Mo, minced garlic and chopped green onion, and chop dried chili.
Chop watercress, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture.
Heat the pan, pour in more oil and heat until the oil is hot.
Stir-fry Jiang Mo, minced garlic, chopped green onion and pepper.
Then pour the mixture into the pot, then add the crystal sugar and slowly push it evenly with a spatula over low fire.
02
Tip: When making sauce, you can't stir fry, you can't stir fry, you should slowly push it evenly. When there are even bubbles in the pot and the aroma is overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow. After natural cooling, put it into bottles and cans, and pay attention to sealing.
03
Korean hot sauce:
Add sugar and Chili powder to the miso.
Mix and stir half a teaspoon of vinegar, half a teaspoon of wine and half a teaspoon of salt.
Mix Jiang Mo and miso evenly for later use.
Glutinous rice flour is kneaded into dough with water, divided into equal parts and spread flat.
Put the flattened glutinous rice balls into boiling water, cook until they float, cook for another 2 minutes, scoop them up and add them while they are hot.
Stir well, then add the mixture of vinegar, tea and salt and stir well.
04
Usage: as the base material of various dishes (stir-frying, mixing and dipping), it has a wide range of uses. The newly made korean chili sauce style is red. The longer the fermentation time, the darker the color and the more mellow the taste.
05
Chili sauce: Choose ripe fresh red peppers as raw materials, cut off the stalks, pour them into clear water, stir them with bamboo poles, wash away the dirt such as mud gauze, pick them up and drain them, pour them into an electric pepper chopping machine for chopping, and add salt for curing. Add 10- 15kg salt and 0. 1kg alum to red pepper every 100kg, mix well, put it in a pickle jar and eat it about 10 days later. In addition, pepper, spiced powder, sesame oil, ginger monosodium glutamate, lobster sauce and so on. It can also be added to pepper, which has a more unique taste.