Speaking of all-purpose sauce, I think of a sauce that I usually make. It is very delicious and versatile. Rice, steamed bread and mixed noodles are all delicious, especially when my appetite is weak. When I take a spoonful, the whole person becomes better. This is the world of eating goods, which is simple and happy ~

It is recommended that it is all-purpose in our family. Very fragrant ~

Here's how to do it:

Ingredients

Fresh mushrooms-about 211g

tenderloin-311g or half a catty

garlic-2-3 whole

bean paste-3 tablespoons. Shape

Cut mushrooms into large pieces

Cut garlic into pieces or Rong

Put oil in the pan, first fry the garlic (Rong) with medium fire

Keep the color of the garlic golden, then take it out and let it cool

Leave oil in the pan. Stir-fry the meat in the pan

After stir-frying for 3-5 minutes, the meat turns white

Add the chopped mushrooms

Continue to stir-fry, then add about 3 tablespoons of fried golden garlic crisp

Continue to stir-fry for 2-3 minutes, then add 3 tablespoons of bean paste

Then add a little Chili powder and mix well

Finally, add it after stir-frying. The bean paste is salty

This paste is characterized by the special addition of fried garlic (golden garlic crisp). The sauce is rich in flavor and fragrant, and it is particularly appetizing. With porridge, steamed bread, noodles and rice, it is a second kill! Try it again and again, try it if you like!

The sauce has a strong sauce flavor and is very delicious. No one has a universal sauce, which is very delicious for cooking, mixing noodles, bibimbap, etc. It's just that the formula for making universal sauce is different from each family, mainly because the proportion should be well controlled. My family can't eat noodles or rice without sauce.

All-purpose sauce is inseparable from our life, whether it is stewed dishes, stir-fried dishes, various pasta dishes, etc. All-purpose sauce is rich in flavor, full of sauce flavor, and very delicious. I will put sauce in my own rice, noodles, stir-fried dishes, etc. I make all-purpose sauce at home, which is delicious and affordable, mainly without additives, and I can rest assured when eating it. Let's share the practice of all-purpose sauce below. 1. Method of universal sauce 1

1. Prepare ingredients: chopped peanuts, white sesame seeds, cumin powder, chicken essence, Chili noodles, pepper powder, soy sauce, vinegar, salt, white sugar, oyster sauce, sesame oil, sesame sauce, sesame oil, onion, garlic, ginger, coriander, onion, star anise and cinnamon

2. Wash the onion and cut into sections; Wash ginger and slice; Wash coriander and cut into sections; Wash garlic and mince it, add water to dilute sesame paste, add a spoonful of chopped peanuts, a spoonful of sesame seeds, minced garlic, chili noodles, pepper powder and cumin powder into the bowl, put oil in the pan, and add onion, ginger, onion, coriander, star anise and cinnamon.

3. Fry slowly with low fire. Squeeze the spices, fry them out, pour them into a bowl, stir them while pouring, stir them evenly, then add two spoons of soy sauce, one spoonful of salt, one spoonful of oyster sauce, two spoons of white sugar, one spoonful of chicken essence, two spoons of vinegar, one spoonful of sesame oil and one spoonful of sesame oil, then add diluted sesame sauce and stir them evenly, and the juice will be ready. Second, the universal sauce method 2

1, rapeseed oil 511g, onion 31g, coriander 15g, onion 15g, ginger 15g, garlic 11g, coarse chili noodles 111g, white sesame 51g, bean paste 121g, lobster sauce 61g, chilli sauce 51g, millet chili 111g, star anise 2 and pepper 3. 11 grams of monosodium glutamate, 11 grams of salt and 15 grams of oyster sauce

2. Wash and cut onions into small pieces, clean and cut parsley, wash and cut onions, clean and slice ginger, clean and slice garlic, put all the spices on it into a cooking machine and break them for later use. If it's too troublesome, you can use thirteen spices instead. Wash and cut ginger and garlic, and chop lobster sauce.

3. Add rapeseed oil into the pot, burn the rapeseed oil to smoke, turn off the fire and air it until the oil temperature is 51% hot. Add onion, garlic, ginger slices, coriander slices and onion, fry with low fire, fry until fragrant, take out the residue, put half of the Chili noodles, fry until fragrant, and add white sesame, bean paste, chilli sauce, minced ginger and garlic, and lobster sauce.

4. Stir-fry constantly to prevent the bottom from being burnt. After stir-frying, add millet chili and stir-fry evenly, then add the remaining half of Chili noodles and stir-fry evenly. Add spice powder, chicken essence, monosodium glutamate, salt and oyster sauce and stir-fry evenly. Stir-fry for two minutes, and you can go out of the pot. Prepare a clean container without water or oil.

5. When the spicy fresh sauce is completely cooled, put it into a container and seal it for storage. The spicy fresh sauce made in this way is not only spicy and delicious, but also can be stored for a long time. When eating it, it can be scooped out with a clean spoon and used for cooking, cold salad, steamed bread, noodle mixing and so on.

conclusion: the all-purpose sauce is ready, with a strong sauce flavor, and it will give you an appetite when you look at it. It is very delicious to mix noodles, bibimbap, stir-fry and cold salad. Everyone does it differently, mainly by mastering the proportion. The above two kinds of all-purpose sauces are very delicious, and I often make them at home myself. You can try them if you like.

Do you want a sauce that can be mixed with cold dishes, dipped in jiaozi, cooked with noodles, and served with hot pot ...... which will be delicious even when served alone?

As a food expert, I'll share a universal sauce like this with you. The specific methods are as follows:

1. Put the dry spices star anise, pepper, fragrant leaves, pepper and fennel in a container;

2. Add the container and cool it until it is completely free of spices, and soak it for about 15 minutes;

3. When soaking spices, prepare appropriate amount of minced ginger and garlic, and put them in bowls for later use;

4. Take out the soaked spices with a colander, and then put them in a high temperature place to dry;

5. break the spices with a wall-breaking machine, and then put them into a bowl filled with minced ginger and garlic;

6. Add a proper amount of pure rapeseed oil to the pot, heat the oil to 91 degrees, add a proper amount of dried lobster sauce and saute until fragrant, then pour them into a bowl filled with minced ginger and keep stirring;

7. Add the roasted sesame seeds and peanuts into the bowl, and also add a proper amount of salt and chicken essence, and stir well;

8. When the oil temperature is about 51 degrees, add a proper amount of wild honey to refresh, followed by a little vinegar;

9. after cooling and sealing, take it with you!

Actually, it's not difficult, and the materials are very common. You can try to make them at home!

"universal sauce"-the questioner is a foodie at first sight! But it just happened to meet the pain points of us foodies and gourmets! Only by taking out the unique skills of the closet can we be worthy of the author's good question and answer!

First of all, let's talk about my different opinions. What is universal sauce? Get on the hall and get off the kitchen! You can mix noodles, cold dishes, bibimbap, steamed bread, or even pickles. It's hard to eat when you think of it, and it seems a little difficult to eat it. However, this is the charm of universal sauce.

it's time for everyone to see my unique skills!

raw materials: soybean sauce, sweet noodle sauce, onion, mustard tuber, eggs, pork belly, oyster sauce, pepper, aniseed, fragrant leaves, green onions, fennel and sugar! It's really complicated. Who asked us to make universal sauce?

Production process:

1. Add boiled water to soybean sauce to melt, and remove watercress! Set aside.

2. Spread the eggs and break them into a final shape. Set aside! Onion, mustard tuber and pork belly are all diced, and pork belly is slightly bigger!

3. Put oil in the pot, turn off the fire after smoking, and add pepper, aniseed, fragrant leaves and fennel to fry! Add the onion, turn on low heat and continue frying, then skim off all the dry ingredients, including the onion, and the onion oil is finished!

4. When the oil temperature is 41%, add pork belly and stir-fry. After frying lard, add soybean sauce and a little sweet noodle sauce! Add onion, mustard tuber and continue to stir fry, then add enough boiling water, oyster sauce and a little sugar! Add minced eggs!

5, fire for 1 minutes, then boil for 21 minutes, and collect the juice!

This all-purpose sauce can be made into Zhajiang Noodles, mixed with cold dishes, bibimbap, sauce dish and directly eaten as pickles! Let's think about it, can this all-purpose sauce be delicious? The mellow taste of eggs, the palatability of onions, the bastards of two good sauces and the characteristics of scallion oil!

You'd better give it a try. What do you think is better? Take it out to bask in the sun!

I have eaten my all-purpose sauce year after year, and I make several large cans every autumn. You can mix noodles, steam vegetables, stir-fry dishes and stir-fry rice. Dipping jiaozi is also my usual way to eat. Because I come back late from work, I always want to make it as convenient as possible. Cooking a dish of jiaozi with a dish of sauce is also very satisfying. Let's take a look at my sauce:

There are many kinds of "all-purpose sauces", some are made of soybeans, some are made of broad bean petals, and some are made of wheat flour. But no matter what kind of beans or wheat you use to make sauce, it needs to be fermented before it can be called sauce. Sauce that has not been fermented has no "soul".

making "all-purpose sauce" is a very troublesome thing, and it can't be eaten at that time after being cooked at once. Soybean sauce, silkworm bean paste needs to be steamed thoroughly before it is tightened in a bag. Put it in an airtight bucket while it is hot and press it hard with something, and then cover it. After about a week, they are fermented and fragrant, so they can be mixed with their favorite seasonings to make a "universal sauce".

using wheat to make wheat sauce is much more troublesome and time-consuming than using soybeans and broad beans. First, steam the wheat (wheat flour, wheat will do). After drying the steamed wheat in the sun, grind it into powder, then prepare some seasoning water, such as fennel, pepper, star anise, cinnamon, perilla, etc., boil it into water, cool it, then pour it into the wheat flour and mix it thinly, and expose it to the sun every day. Cover it with mosquito net until the wheat flour is fermented and fragrant, and then take it home and sprinkle it with Chili powder and put it into a porcelain jar or glass bottle. After a while, it can be eaten, but I said that these are all traditional and old ways I have done, and now it is generally industrialized to make "universal sauce".

garlic, ginger, onion, peanut, soybean, sesame, anise, prickly ash, dried chili, stir-fry, cool and grind into powder. Put the oil-rich fried beer sauce and tofu petal sauce in the pot and pour it on the ground powder, universal sauce.

Universal sauce, I don't know if there is any difference between what I understand and what you understand. My universal sauce belongs to the kind that can be used for cooking, eating noodles and cooking. If not, please bear with me!

Because I like meat personally, I named this sauce Universal Meat Sauce. Hahaha, I can't help it. I'm a meat eater. Heehee

Here are the ingredients for making this sauce. You can prepare it first.

Step 1: First, heat the pan, then add corn oil. When it is 8 minutes hot, pour minced meat, and then start copying and using it. It smells fragrant;

Step 2: Stir-fry minced meat, add Shao wine, soy sauce and sweet noodle sauce, and stir-fry until the water slowly develops. Everyone should pay attention to the fact that the fire of frying sweet noodle sauce should not be too big, sweet noodle sauce is easy to burn, and the burnt sweet noodle sauce is just not delicious.

Step 3: After frying, put it in a storage container and cool it, and keep it in the refrigerator for about 11 days, or freeze it for about 3 weeks. Therefore, you can eat everything in this noodle sauce, but you should pay attention to the shelf life, so you have to work hard. Just do it once every half a month. Hahahaha, the secret recipe of all-purpose tin foil juice

61g of sugar

31g of monosodium glutamate

21g of mashed garlic

211g of scallion oil

211g of Donggu Yipin Fresh

111g of soy sauce

25g of chicken powder

25g of monosodium glutamate

Suggestions on the amount of salt. P > red oil 121g

swallow fish political oil 111g

balsamic vinegar 211g

oil consumption 151g

onion, ginger and garlic are added to the bottom, and the above seasonings are combined and poured directly on the ingredients according to local tastes.

All-purpose sauce

Ingredients: red onion, millet spicy (head and tail removed), garlic, scallops, ham, shrimp and shrimp seeds

Steps: ① Soak scallops for 3 hours, soak them and wash them, then crush them, steam the ham for 15 minutes, separate them into pieces, and break them in a blender, don't break them too much, they will taste granular.

② Blend peanut oil and rapeseed oil in a pot, add millet spicy, garlic and onion, fry for about 5 minutes, add ham, stir for a few times, boil, add scallops, add shrimp for about 21 minutes, stir well, add shrimp for another 11 minutes, stir constantly, and finally add shrimp seeds, and a delicious all-purpose sauce will be finished.