Is it basically salty? I suggest that the seasoning should be gradually improved from the light mouth, so that it is not easy to cover all the seasonings at once and highlight the texture of the sauce. The most important thing is that it is not easy to add salt and water. Water is much better with salt. Kung Pao Juice: I tried it many times, but it was not ideal. You can still add 1 salt, 3 sugar, 1 chicken powder, 1 soy sauce to the bottom. If you like tomatoes, you can add 2 spoonfuls of tomato sauce. If you use tomato sauce, you need more sugar.
Northeasters should prepare soy sauce, mature vinegar, sesame oil, minced garlic, fragrant lai, Chili oil and even fermented milk, sesame sauce and pepper oil in advance. This is a kind of soy sauce, so here is a kind of multi-purpose sauce, which can be used to mix cold dishes and stir-fry dishes. Fish flavor: onion and garlic sauce 1, pepper 0.5, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce, wine and chicken essence. The recipe is to fry onion, ginger, garlic and pepper first, then stir-fry Pixian bean paste into Chili oil and mix it with other condiments. Red is sweet, sour and spicy, not too strong.
Method: Boil the vegetable oil with material A, simmer it in a pot, cook it in douban net for 10 minute, then add material D for 5 minutes, then add material C for 20 minutes, turn off the fire, add 150 grams of spice powder and mix well! Lee Kum Kee Noodle Sauce, 1Kg soaked soybeans, 250 g edible oil, 125 g blue sea and blue sky garlic Chili sauce, Chili oil, sesame oil, 60 g carved wine, white sugar, chicken essence, 30 g chicken powder, 100 g golden garlic powder, raw garlic powder and fish sauce.
Barbecue is something that many people like very much. The characteristic of barbecue is that many foods can be made into barbecue, that is, everyone can bake whatever they want, and the operation is simple. The raw materials to be roasted can be pickled through simple production and processing. Take shredded pork in Beijing sauce as an example: prepare 300g lean raw pork in advance, add10g cassava starch and10ml water for curing.