How to make the sauce for bacon flatbreads

Beijing sauce: 2 tablespoons sweet noodle sauce, 1 tablespoon soy sauce, 1 teaspoon wine, 1 teaspoon sugar, a little MSG.

Scallion sauce: 1/2 tsp soy sauce, 1/3 tsp salt, 1 tsp sugar, 1/3 tsp pepper

chutney

Ingredients : 1 green onion, 2 slices of ginger, 3 garlic, 2 green chili peppers, 2 red chili peppers.

Seasoning: 1 tsp soy sauce, 1 tsp sugar, 1 tsp wine, 1 tsp vinegar, 3 tsp bean paste, 1/2 tbsp cornstarch water.

Method: Wash the onion, peel the ginger, peel, wash and chop the garlic. Remove the seeds of the red pepper and green pepper, wash and chop into fine pieces. Heat 1 tablespoon of oil in a pot and add the onion. Saute minced ginger, minced garlic until fragrant, add bean paste and stir-fry briefly, then add other seasonings and mix well. Pour in half a cup of water, bring to a boil and thicken with cornstarch water. Finally, sprinkle with minced green and red chili peppers and serve.

Garlic sauce

Ingredients: 20 heads of garlic, 1 tablespoon of sugar, 3 tablespoons of soy sauce, 60cc of cold water, 1 teaspoon of sesame oil.

Method: Peel the garlic, wash it, drain it and mash it into a puree. Add other ingredients and mix well.

Sweet Chicken Sauce

Ingredients: 3 red peppers, 5 garlic, 1/2 tablespoon of brown sugar, 1/2 cup of white vinegar.

Method: Put all the ingredients together in a pot and cook over low heat for 5 minutes. Turn off the heat and let cool, then put it into a juicer and blend until it becomes pureed.

Barbecue sauce

Ingredients: 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 3 tablespoons maltose, a little allspice, a little pepper, 2 tablespoons minced garlic, 1 tablespoon wine , 400cc of water (about 1 and a half to 2 cups).

Method: Put all the ingredients together in a pot and cook over low heat until thickened.

Onion juice

Ingredients: 75 grams of shallots, 1/2 cup of sesame oil, 1 tablespoon of pepper, 2 tablespoons of salt, 3 tablespoons of peanut oil, 2 teaspoons of MSG , 2 cups of cold water.

Method: Remove the outer membrane of the shallots and slice them into a pot with peanut oil and sesame oil. Fry the shallot slices over low heat until golden and crispy. Take them out immediately and let the oil cool before adding them in. Stir all the ingredients and fried shallot slices together evenly and put them into a container for storage.

Remarks: You can use oily chicken juice to fry rice, fried noodles, stir-fried vegetables, or marinate chicken legs in oily chicken juice for about 1 hour. Add an equal amount of water to the washed rice and cut the marinated chicken legs slightly. Then put it into rice and steam it together to make fried chicken rice. The finished sauce can be stored in a glass jar and refrigerated for about 7-8 days.

Vinegar juice

Ingredients: 1/2 cup tomato sauce, 1/2 cup white vinegar, 1/2 cup sugar, 1/2 tsp black vinegar, 1/2 cold water 2 cups, 1 tsp cornstarch, 1 tsp sesame oil.

Method: Put all the ingredients in a container over water and heat until the sugar dissolves. Let the cooked sauce cool and then put it into the container.

Remarks: The vinegar sauce has a sweet and sour taste and is very suitable for cooking seafood. After it is heated, it can be poured over fried fish, fried shrimps, flower sticks, fried pork ribs, and fried tofu. The finished sauce can be stored in a glass jar and refrigerated for about 3-5 days.

Fried Sauce

Ingredients: 150 grams of minced pork, 5 slices of dried tofu, 1 onion, 3 garlic, and 2 slices of ginger.

Seasoning: 3 tablespoons sweet noodle sauce, 2 tablespoons bean paste, 2 tablespoons rice wine.

Method: Wash and cut the dried tofu into thin slices and then cut into fine pieces. Chop the garlic and ginger. Heat 3 tablespoons of oil in a pot, add the minced pork and dried tofu, stir-fry until fragrant, and serve. Sauté minced ginger, minced garlic, and minced green onions in the remaining oil until fragrant, then add ground pork and dried tofu, cook over low heat, add seasonings, and stir-fry until fragrant before serving.

Chili oil

Ingredients: 100 grams of chili powder, 1 green onion, 2 slices of ginger, 2 star anise, 1 tablespoon of peppercorns.

Method: First put the chili powder in a bowl and add 1 tsp of water and mix well. Heat 1/2 cup of oil in the pot, add onion, ginger, star anise and peppercorns and saute until fragrant. Remove the residue. Pour in chili powder and mix well.

Five-flavor sauce

Ingredients: 1 tomato, 50 grams of ginger, 2 red peppers, 30 grams of coriander, 5 garlic.

Seasoning: 3 tablespoons of tomato sauce, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1/4 teaspoon of salt, 1 teaspoon of sesame oil, 200cc of cold water.

Method: Wash all the ingredients, cut them into small pieces, put them into a juicer, add the seasonings and beat them together until they become a uniform paste.

Remarks: Five-flavor sauce is suitable as a dipping sauce for seafood dishes. Since this sauce is more time-consuming to make, you can make more and refrigerate it. It can be stored for about 1-2 months.

Spicy sauce

Ingredients: 2 tablespoons sesame paste, 2 tablespoons soy sauce, 1 teaspoon vinegar, 1 tablespoon chili oil.

Method: Put all the ingredients into the pot and mix well.

Chili oil

Ingredients:

100 grams of chili powder, 1 green onion, 2 slices of ginger

2 star anise, peppercorns 1 tablespoon

Method:

First put the chili powder into a bowl, add 1 teaspoon of water and mix well. Heat 1/2 cup of oil over medium heat and add onion, ginger, star anise and peppercorns. Sauté until fragrant

Scoop out the residue and pour in chili powder and mix well

Miscellaneous sauce

Ingredients:

1 tomato , 50 grams of ginger, 2 red peppers

30 grams of coriander, 5 garlic cloves

Seasoning:

3 tablespoons of tomato paste, 1 teaspoon of sugar , 1 tsp of vinegar

1/4 tsp of salt, 1 tsp of sesame oil, 200cc of cold water

Method:

Wash all the ingredients and cut them slightly Cut into small pieces and put them into a juice machine

Add seasonings and mix together to form a uniform paste

Remarks: