However, the sesame sauce prepared according to their method and the order of feeding is very delicious. I often follow this method to make instant-boiled mutton a feature of old Beijing, and the sesame sauce seasoning is a classic that will remain unchanged for thousands of years. However, the quality of sesame sauce is not good enough now, so many restaurants will put some peanut butter to enhance the fragrance when preparing it. Although it is very fragrant, it will be a little irrelevant to eat too much peanut butter. Today, I will share with you the preparation of sesame sauce (commonly known as three-in-one sauce) for instant-boiled mutton.
Mix the raw materials, then add cold boiled water little by little, and stir the chopsticks vigorously in one direction until they are porridge-like. You don't need to put salt and soy sauce, because fermented bean curd and chives are salty. After sesame paste and peanut butter are mixed in proportion, they have to be boiled. The so-called "dilution" means dilution. We usually use cold boiled water or sesame oil to dilute it.
The authentic method should be made of fresh spices, such as cloves, fennel and meat: sesame seeds are poured into a bowl, a small amount of cold water is added, and stirred with chopsticks. First, the water is separated from sesame paste, and then it is stirred until it becomes thick, and then the cold water is drained and adjusted to a thin paste. Add one. Order soy sauce and color it until it is silver red. Add bean curd paste, flower paste, red oil, garlic paste, salt, and a little sesame oil. Stir well with chopsticks and taste for yourself. You can eat when you feel good. In Sichuan and Chongqing, eating hot pot is sesame oil, mashed garlic, chopped green onion and coriander. The ingredients are shrimp oil, oil consumption, fish sauce, chicken essence and sugar, which are matched by themselves.