manufacture

(1) Wash 500g of first-class peeled cumin and 500g of sesame seeds, and dry them for later use.

(2) The clean pot caught fire. While it is hot, stir-fry cumin and white sesame seeds with low heat until they are full of fragrance. Rub cumin and sesame seeds with your hands until they are broken.

(3) Set fire to another pot, add 1kg blended oil (peanut oil: melon seed oil: salad oil = 4: 3: 1), immediately add 500g of Chili powder, 220g of cooked butter and 300g of chicken oil until the oil bubbles slightly, and then add 300g of red bean curd soup and 800g of hot sauce.

④ Add 80g of allspice powder (the ratio of clove, cinnamon, pepper, star anise and kaempferia is 2: 1: 3: 2: 2: 1) and 100g of citronella water (citronella 100g) and add 400g of warm water at 80℃.

⑤ Add stir-fried cumin and sesame seeds, boil over medium heat, stew for 40 minutes, add 150g sesame oil, boil over medium heat, and turn off the heat.

main points

① Cumin and sesame seeds must be washed. When frying cumin and sesame seeds, you must use a small fire, preferably a slow fire. Pixian watercress must be finely cut, and the finer the better. When making garlic water, you must filter it until there is no garlic residue.

② The soaking temperature of citronella should be controlled at 80℃ 5℃, and the time should not be too short. Ripe peanuts can be stir-fried in advance. When you fry barbecue sauce, you must keep stirring.

There are thousands of flavors of sauce, and the preparation method is slightly different. Industrialized production is all familiar formulas and popular tastes. If you want a unique flavor, you must rely on understanding!