Now the supermarket sells barbecue sauce, but the flavor and variety of a single, so many people began to make their own barbecue sauce. Barbecue sauce has a variety of flavors, depending on the variety of barbecue. 1. Cantonese taste - sweet Guangdong is of course mainly sweet, so the sauce is supermarkets have to sell special barbecue soy sauce, ketchup, and honey. 2. northern barbecue - spicy-based Wuhan barbecue can smell a strong barbecue cumin flavor far away, barbecue cumin is very fragrant, is essential to barbecue condiments, there are also Chili powder, pepper, cumin, chili powder and pepper can be mixed with hot oil drizzle standby, their own home can also add a little chicken essence, add a little salt and a homemade barbecue sauce: 1, carrot sauce carrot puree with a little soy sauce, chicken broth, salt, lemon juice, monosodium glutamate modulated consistency can be. 2, soy sauce cooked soy sauce with cooking wine, sugar, lemon juice, minced ginger modulation. 3, ketchup tomato sauce tomato sauce with chili oil, soy sauce, soy sauce, soy sauce and soy sauce, soy sauce and soy sauce. Sauce with chili oil, soy sauce, salt, chicken broth modulation. 4, sweet noodle sauce sweet noodle sauce with chili oil, soy sauce, sugar, lemon juice modulation. In addition, with the popularity of Korean barbecue, especially in the north, such as Beijing, so the Korean barbecue sauce is also very popular, but the production of a more troublesome, depending on your patience, (* ^ __ ^ *) hee hee ...... Korean barbecue sauce ingredients: 1. a large Korean pear (if you do not have it with canned bob, JUICE to stay). One onion, ten cloves of garlic, one piece of ginger. 2. 2 tbsp sesame oil, 1 tbsp maltose, ? cup soy sauce, 3 tbsp cooking wine, ? cup water (if you use PINEAPPLE JUICE, do not use water), one tsp sesame seeds. Directions: Place ingredients (1) in a blender and process to form a paste. Add ingredients (2) into the sauce and mix well. Put the meat to be roasted into the sauce and mix well, then put it in the refrigerator for 24 hours. When grilling, heat up the grill before placing the meat. HINT: Grill one or two slices first to get the heat right. Grill all the meat after you get the hang of it, and you'll be sure to have a kind of capsaicin in your chili peppers, which consists mainly of capsaicinoids and dihydrocapsaicinoids. This capsaicin produces a pungent flavor that is widely loved for its taste. Not only do chili peppers have a good taste, but they are also rich in nutrients. They also stimulate the secretion of saliva and gastric juices, which improves appetite, promotes blood circulation, disperses cold and drives away dampness in the human body. Garlic Mushroom Spicy Sauce and Spicy Sauce to chili as the main raw material, with garlic, ginger, edamame, pasta sauce, etc. made of pure taste, spicy and delicious Q: The key is how to do it ah ~ I now want to know is how to make that kind of sauce ~ this is what I want to know the most ~ thank you Answer: Preparation materials: chili pepper, garlic, salt, a high degree of wine (note that it must be a high degree of), bottles Note: the entire production process must not be Use anything with water or oil! And the ingredients must not have water in them! Preparation: wash the chili peppers and garlic and dry the water! (Be sure to dry them out!) Wash and dry the chopping knife and cutting board as well! The ratio of chili and garlic can be according to personal preference. Then mince the chili and garlic separately. Mince until you are satisfied. Toss the chopped garlic and chili peppers together, then sprinkle with salt. Add wine. Do not put too much, put too much chili sauce juice is a little more, moderate put a little can be. Mix the chili sauce well and you're done! Remember to wear disposable gloves when you do it, otherwise your hands will be spicy chili peppers very difficult Oh! Finally, just put it into the bottle and seal it! Sealed for a month can be eaten! Remember not to open the bottle in the middle! Do a good job of chili sauce, put in the cabinet to save on the line, do not need to put in the refrigerator. Eat for a year will not go bad! The longer it lasts, the more flavorful it will be! Of course, there is a prerequisite, every time you take the utensils of the chili sauce, can not be stained with water or oil, or touch the water or oil of the chili sauce will deteriorate.