Raw materials:
3 tbsp black pepper barbecue sauce, oyster sauce 1 tbsp, olive oil 1 tbsp, sugar 1 tbsp, and a little chopped green onion and garlic.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Black pepper has a unique flavor and strong aroma, which has the effect of removing fishy smell and helping fragrance. Besides being used as barbecue sauce, it is also very delicious as dipping sauce.
Orange barbecue sauce
Raw materials:
3 tablespoons orange juice, 2 tablespoons barbecue sauce and orange sauce, a little minced garlic.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
With a slightly sour orange baking sauce, it is suitable for seafood or strong-smelling ingredients, and can also be eaten as a seasoning sauce with real objects.
Zhaoshaojiang
Raw materials:
3 tablespoons rice wine, 2 tablespoons oyster sauce, 2 tablespoons soy sauce and 2 tablespoons sugar.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Zhaoshao sauce is rich in flavor and suitable for barbecue with light ingredients. In addition, it is excellent to stir-fry meat slices or seafood with teriyaki sauce.
Red wine barbecue sauce
Raw materials:
3 tablespoons of black pepper sauce, 3 tablespoons of red wine and a little coriander powder.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Red wine is fermented from red wine. Although it is not sweet, it tastes sweet. Very suitable for beef, pork, mutton and other heavy-tasting ingredients.
Peanut barbecue sauce
Raw materials:
4 tbsps of peanut butter, 2 tbsps of Poirot juice, soy sauce 1 tbsps, sugar, curry powder and salt 1 tbsps each, a little chopped green onion, minced garlic and minced onion.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Peanut butter has a particularly strong aroma, sweet and delicate, which completely releases the delicacy of beef.
Honey barbecue sauce
Raw materials:
3 tbsp honey, 65438+ 0 tbsp barbecue sauce, lemon juice, sugar.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Honey is healthy and delicious. Besides barbecue sauce, it is also one of the essential dipping sauces.
Ginger radish paste
Raw materials:
3 tablespoons soy sauce, 5 tablespoons vinegar, 2 tablespoons sugar and water, 2 tablespoons Jiang Mo 1, 2 tablespoons radish sauce.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
The slight spicy taste of white radish and the unique aroma of Jiang Mo can add to the delicacy of seafood and taste the sweetness of dipping sauce.
Curry barbecue sauce
Raw materials:
3 tbsp barbecue sauce, curry powder and soy sauce 1 tbsp, a little minced garlic and onion.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Curry has a unique flavor and is suitable for mutton ingredients.
Garlic flavor barbecue sauce
Raw materials:
3 tbsp barbecue sauce, 1 tbsp spicy oil, a little minced garlic and pepper.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
After adding pepper, the taste is spicy and changeable.
Xiangmang barbecue sauce
Raw materials:
3 tablespoons mango juice, 1 tablespoon sugar and vinegar.
Exercise:
Put all the above materials into a bowl and mix well before use.
Taste evaluation:
Xiangmang sauce has a delicate and sweet taste, which is suitable for matching with light and fresh seafood ingredients, and has the function of eliminating fishy smell, making it more delicate and smooth.
Chinese barbecue sauce
Raw materials:
3 pieces of eel bones, 300g of rock sugar, half a cup of maltose, 500ml of soy sauce and 0/500ml of rice wine/kloc.
Exercise:
After the eel bones are barbecued with fire, add all the ingredients and bring to a boil with high fire, and then cook with low fire until the soup remains 2/3.
Taste evaluation:
The fragrant and salty taste is very suitable for general materials, but when applying it, it should be avoided to be too strong, so as not to taste too salty.