The method and process of making Tujia Maotai-flavor pancake sauce:

The sauce is made in two steps: 1. Making red oil; 2. The mixing and frying process of the sauce < P > Mix the flour: the flour: water = 3: 2, and mix evenly. Put a little sugar water aside and wake up for about 3 minutes (generally warm water is used to wake up the flour). Spread the cake dough for the first time after the dough is cooked, and you need to coat it with red oil. After coating, it is directly kneaded into dough, and no dough is needed. Directly spread out the pot! Preparation of red oil:

5 Jin of salad oil is heated in a pot with low fire, and 25 grams of onion, ginger and garlic are added to the oil temperature of about 7 degrees, and the oil temperature is controlled at about 9 degrees for five minutes. Add spices: 8g of Zanthoxylum bungeanum, 9g of Illicium verum, 12g of fragrant leaves, g of Angelica dahurica, 1g of Alpinia officinarum, 8g of Amomum tsaoko, 8g of Rhizoma Kaempferiae, 5g of clove, 15g of Fructus Amomi (optional), 15g of fennel and 15g of cumin, simmer for 2min, and finally add 1g of Nande seasoning powder. After that, add 3 grams of good-day red oil bean paste, and wait until the water in good-day red oil bean paste is completely fried to dryness as the standard, and then use a filter to separate the oil from the spices for later use. Sauce preparation:

Chili sauce, seafood sauce, minced sesame seeds, minced garlic sauce and oil consumption ratio is 5: 2: 2: 1: 1. Mix them and put them into thirteen spices, Nande seasoning powder, cumin and minced sesame seeds (more can be put). The frying process of carrot paste:

1. Add red oil to the pot and heat it to 1 degrees in medium heat. Note: The ratio of oil to sauce is 1: 6. The ratio of onion, ginger, garlic and sesame to sauce is 5g, and the onion, ginger and garlic are 2g respectively. 2. Add a proper amount of base oil to the pot, heat it with low fire, add sugar and stir-fry it in the oil, stir-fry the sugar in the oil until it is thin (different from the color of fried sugar), add a little tomato sauce and stir-fry it for one minute, then add carrot paste and stir-fry it for 3-4 minutes, and add the stir-fried sauce to fully blend the two sauces. After two sauces are boiled, the pot can be served. (Note: the ratio of sugar and carrot to fried sauce is 1: 2: 3) < P > 3. After the fried sauce is taken out of the pot, it can be used after adding a proper amount of Oyenqi (an essence) and essence. (This article is from the Internet)