4 Ways to Make Rice Sauce. When you don’t want to cook, you can mix rice with the sauce and eat two bowls

First Course: Beef Sauce

Meat Sauce has always been a go-to dish for meals. Whether it's used to mix rice, noodles, wraps, or steamed buns, as long as it's there, you don't have to worry about eating. What I will share with you below is how to make beef sauce. The beef sauce made in this way has a rich sauce aroma, with large pieces of beef wrapped in it, and mixed with crispy peanuts and white sesame seeds. It has a rich texture and becomes more delicious the more you chew it. It is definitely not a problem to eat half a bottle at a time.

Specific preparation method

The first step: prepare the ingredients. 200 grams of beef, 30 grams of Pixian bean paste, 50 grams of sweet noodle sauce, 100 grams of soybean paste, 20 grams of tempeh, 60 grams of peanuts, appropriate amount of cooked white sesame seeds, and appropriate amount of ginger.

Step 2: Put the peanuts into a baking pan and then put it into the preheated oven and bake at 180 degrees for 15 minutes until the peanuts are mature and crispy. (You can also fry or fry the peanuts, it depends on your convenience.)

Step 3: Peel the roasted peanuts, then put them in a plastic bag and crush them with a rolling pin, as shown in the picture .

Step 4: Blanch the beef. First cut the beef into large pieces, then put it in the pot under cold water, then add 1 spoon of cooking wine, bring to a boil over high heat and take out the beef.

Step 5: Cut the blanched beef into cubes and mince the ginger and set aside.

Step 6: Pour cooking oil into the pot and heat it up (the amount of oil is a little more than usual when cooking), then put the beef cubes into the pot and stir-fry evenly, then add the minced ginger into the pot Stir-fry until fragrant.

Step 7: Put the Pixian bean paste into the pot and stir-fry until the red oil comes out.

Step 8: Put the tempeh into the pot and stir-fry evenly.

Step 9: Put the sweet noodle sauce and soybean paste into the pot and stir-fry evenly.

Step 10: Pour a small bowl of water into the pot, and then add 2 tablespoons of sugar.

Step 11: Stir-fry over low heat until the color of the sauce becomes thicker and thicker, the water gradually dries up, and the oil in the pot seeps out, as shown in the picture.

Step 12: Turn off the heat and pour the crushed peanuts and cooked white sesame seeds into the pot.

Step 13: Stir well and the sauce is ready.

Second course: Egg Sauce

This sauce is very simple to make. It does not use many ingredients and they are all common. The prepared sauce is especially suitable for eating with porridge or noodles in the morning.

Specific preparation method

The first step: prepare the ingredients. 5 eggs, 40g sweet noodle sauce, 40g soybean paste, appropriate amount of chives.

Step 2: Beat the eggs.

Step 3: Put the sweet noodle sauce and soybean paste into a large bowl, then pour in 100 ml of water and mix evenly, as shown in the picture.

Step 4: Pour an appropriate amount of oil into the pot. After the oil is hot, pour the eggs into the pot.

Step 5: Use chopsticks to quickly break up the eggs, as shown in the picture. (At this time, you can turn the heat down a little.)

Step 6: Pour the stirred sauce into the pot, stir-fry evenly, and start to simmer over low heat. (If you like a thicker sauce, you can add a little soy sauce.)

Step 7: When the soup becomes thicker and thicker, add half a spoonful of sugar to taste, and then serve. When eating, garnish with a little chopped chives. (Because the sauce is very salty, there is no need to add salt.)

Step 8: Use it to mix noodles and mix it with some fresh vegetables. It tastes very good.

The third step: chili sauce

Specific preparation method

The first step: prepare the ingredients. 4 red bell peppers, an appropriate amount of small red peppers, half an onion, 1 apple, about 150 grams of garlic, and 1 tomato.

Step 2: Make a "X" pattern on the surface of the tomato, then put it in a pot of boiling water and scald the skin off. Next, take it out and put it into cold water.

Step 3: Remove the stems and seeds of the peppers, then grind them into a vegetable cutter, as shown in the picture. (The seeds of the small red pepper are not easy to remove, so you can leave them. It is not large and will not affect the taste.)

Step 4: Peel and remove the seeds from the apples and then mince them. Mince peeled tomatoes, mince onions, mince garlic and set aside, as shown in the picture.

Step 5: Turn on low heat, put the chopped peppers, chopped apples, and chopped tomatoes into the pot, then add 80 grams of white sugar, 80 ml of white vinegar, 60 grams of salt, and 100 grams of bean paste in sequence. As shown in the picture.

Step 6: Stir-fry continuously until the water in the pot is almost dry, which will take about ten minutes.

Step 7: Put the chopped garlic and onion into the pot, as shown in the picture.

Step 8: Heat again for 2-3 minutes and then turn off the heat, as shown in the picture, the sauce will look ready.

Step 9: Let cool before serving.

Course 4: Mushroom Beef Sauce

Specific preparation method

Step one: prepare the ingredients. 300g beef tenderloin, 30g dried mushrooms, 1 small piece of ginger, 150g yellow sauce, 150g sweet noodle sauce.

Step 2: Soak the dried mushrooms and then wash them.

Step 3: Cut the beef into cubes, mince the mushrooms and mince the ginger and set aside.

Step 4: Put the yellow sauce and sweet noodle sauce into a large bowl, then pour in 100 ml of water, mix well and set aside.

Step 5: Pour an appropriate amount of oil into the pot. After the oil is hot, put the beef cubes into the pot and fry.

Step 6: Stir-fry until the beef turns white.

Step 7: Put the minced ginger into the pot and stir-fry until fragrant.

Step 8: Put the shiitake mushrooms into the pot and stir-fry evenly.

Step 9: Pour the sauce into the pot and stir-fry evenly.

Step 10: Stir-fry over low heat until the sauce becomes thicker and thicker, and when oil seeps out, turn off the heat.