Garlic-flavored black bean sauce
Garlic needs not to be broken into small pieces, and it will be fragrant with black bean in the oil pan. When the fermented soybean and garlic are fragrant, add the oil together, add white sugar, 1 spoon oyster sauce and 1 spoon chicken essence, and mix well to get the garlic-flavored fermented soybean oil juice.
The dosage of fermented soybean should not be too much, because it has a certain salinity, so there is no need to add salt.
If the fermented soybean is too salty, you can crush it and then saute it.
2 Oyster sauce is delicious, so it's better to blend the sauce. It's more convenient if you don't have Lee Kum Kee's steamed fish and soy sauce.
But try to avoid using soy sauce and soy sauce to blend, which will increase the salty taste and cover up the sweetness of seafood and the smell of garlic.
3 There is no need to make too many vermicelli in each scallop, which is not easy to ripen and taste.
The secret sauce and soy sauce
The materials are relatively simple:
A fresh chicken leg, a small piece of pig neck skin, a few pieces of cloud legs, and a moderate amount of scallop
The seasoning is not complicated:
Garlic, ginger slices, soy sauce, sugar slices and licorice.
garbage that is saltier than salted fish. . It's a pity to dump it in the trash can.
These are all aimed at increasing the amino acid content of the soy sauce paste and making it more delicious, without
needing to add this one and which one when cooking any soy sauce dishes.
Thai sauce:
Thai spicy chicken sauce, coriander, onion, lemon juice, tomato sauce, apple vinegar, pepper, barbecue sauce, ginger, garlic, honey, brown sugar, soy sauce
XO sauce
XO sauce materials: 6g scallops, 25g dried seaweed, XO sauce.
drain. 3g oyster sauce. 4 grams of red onion, 5 grams of garlic, 2 branches of citronella (Cymbopogonnardus, English name Vanilla, Orchidaceae, native to Mexico, Honduras, Hainan, Yunnan, Fujian Province, China, with unique fragrance), appropriate amount of fresh pepper (according to your own taste), chopped dried scallops, shredded by hand, chopped fresh pepper.
Heat the oil, add the citronella and chopped red onion, and fry until the onion is slightly yellow (just wait until all the onions are floating on the oil). Add minced garlic and pepper and continue to fry until the minced garlic is slightly Huang Shi, then add dried seaweed, and continue to fry scallops. Don't pour the materials in all at once, because oil will come out because of moisture, so add them slowly.
fry for 15-2 minutes. When all the ingredients in the pot are dry, add oyster sauce and continue to fry for 5 minutes. When it cools, it can be bottled and sealed. When filling, it is best to have oil on the top of the sauce, so it is not easy to go bad. Find a bottle and pack it.
2 > 3 ounces of scallops, 3 ounces of dried shrimps, 3 ounces of minced garlic, 2 tablespoons of oyster sauce, 3 ounces of pepper, 1 bottle of bottom oil and 1 bottle of rice wine.