2. Stir-fry minced garlic in oil, add shredded onion, shredded carrot and cuttlefish slices, stir-fry evenly, pour in seasoning, and simmer for 20 minutes to get a spicy sauce;

3. Cook the Korean noodle in boiling water for five minutes, drain it, put it on a plate, and mix it with cuttlefish hot sauce to eat.

3 "Korean flavor-shrimp crispy rice with spicy sauce"

Materials:

300 grams of shrimp, 25 grams of fresh peas, 25 grams of canned bamboo shoots, cooked ham 15 grams, hot sauce 100 grams, sugar 10 grams, 5 grams of refined salt, vinegar 10 grams, 5 grams of monosodium glutamate and chicken soup10.

Exercise:

1. Wash the shrimps, drain the water, put them in a bowl, and size them with egg white, salt and dried starch for later use.

2. Heat the pan, add the cooked chicken oil. When it is 60% hot, add the diced shrimp, pour it into the colander and drain the oil. Heat 25g of chicken oil in the original pot, add minced onion and ginger and stir fry, then add hot sauce and stir fry until the oil turns red, that is, add chicken soup, salt, monosodium glutamate, sugar, vinegar, peas, diced bamboo shoots and diced ham. Boil, add starch thicken, add shrimps and pour in cooked chicken oil.

3. Clean the pot, add peanut oil, and when it is 80% hot, put the broken rice crust into the pot. When it is light yellow, take it out, control the oil, and put it in a deep basin to serve quickly.

When eating, pour the soup in the bowl on the rice crust.

4 "How to make eight-treasure hot sauce (Figure)

Raw materials:

Old tofu 100g, chicken breast 100g, duck gizzard 50g, pork belly 75g, peanut 50g, ginkgo 20g, shrimp 50g, green pepper 30g, hot sauce 10g, seafood sauce 60g, sugar 30g, monosodium glutamate 2g and Laojiao.

= Production:

1. Cook duck gizzards and pork bellies, fry old tofu until golden brown, wash green peppers and chicken breast, and cut into cubes.

2. Remove the sand line from the shrimps, wash them, drain the water, and add egg white, salt, monosodium glutamate, sugar, edible powder and raw powder to the diced chicken for sizing.

3. Put the wok on a high fire, add cooking oil, and when it is 40% hot, add diced chicken, diced pork belly, diced duck gizzard and gingko, add lubricating oil and take it out. Heat the oil to 40% heat, add garlic paste, ginger, Chili sauce and seafood sauce, stir-fry until fragrant, add yellow wine, add diced tofu, diced chicken, diced pork belly, diced duck gizzard and ginkgo, add soy sauce, sugar, monosodium glutamate and soup, cook for 1 min, and add peanuts to thicken.

4. Start another pot fire, add cooking oil and cook until it is 70% cooked, add shrimps, green peppers and lubricating oil, and drizzle with Babao soup hot sauce.

Features: ruddy color, rich raw materials and outstanding sauce flavor.

5 "Production of Korean Chili Sauce Bean"

1, the raw material is soybean, which requires no mildew, no moth and full particles. Pepper, it is best to choose spicy red pepper. The dried fruit is ground into fine Chili noodles, and the finer the better. Seasoning, pepper, garlic, spiced powder, salt, etc. The approximate proportion is: soybean 10 kg, pepper noodles 1 kg, salt 0.5 kg and other condiments.

2. Production method: First, wash the soybeans for 2-3 times, soak them in warm water for 5-6 hours, let the beans swell completely, and peel off the skin. Then, put the swollen beans into a pot and cook them with high fire until they are kneaded into mud or fine powder by hand. After cooking, take out a little drained water and steam it in a steamer for about 1 hour. Steamed beans should be packed in non-toxic plastic bags or other sealed containers while they are hot, and fermented in a dry and endothermic place. Fermentation usually takes 3 ~ 4 days, and it takes 4 ~ 6 days in winter. When there are white enzyme filaments on the surface of soybean grains, it means that they have been fermented. At this time, the fermented bean granules are poured into a standby container, and pepper noodles, pepper, garlic, allspice powder and salt are mixed into the fermented bean granules in time, and the bean granules are fully and evenly stirred, so that the bean granules are completely covered by the pepper noodles, and the chili sauce beans are obtained.

The hot sauce beans made by this method have the characteristics of spicy, delicious, unique flavor and simple production.

6 "Korean Clam with Hot Sauce"

Raw materials:

Red island clam, oil, onion, ginger, coriander, red pepper. Note that there is also a blind eye: two spoonfuls of Korean hot sauce (produced in Qingdao, packed in square plastic boxes and sold by Dongtai Jiashike), which is the key to making this dish innovative!

Exercise:

1. Stir-fry red pepper, ginger and onion in oil, pour in clams and stir-fry over high heat.

2. After six ripe, add Korean hot sauce and a little boiled water, stir-fry until cooked, and add coriander to serve.

Key points: Korean hot sauce can't be started, otherwise it will easily stick to the pot; Can't put it at the end, otherwise the taste can't be completely immersed.

7 "Spicy clam with soy sauce"

Raw materials:

Red island clam, oil, onion, ginger, coriander, red pepper. Note that there is also a blind eye: two spoonfuls of Korean hot sauce (produced in Qingdao, packed in square plastic boxes and sold by Dongtai Jiashike), which is the key to making this dish innovative!

Exercise:

1. Stir-fry red pepper, ginger and onion in oil, pour in clams and stir-fry over high heat.

2. Add boiling water when it is ripe, stir-fry until cooked, add soy sauce and coriander, and serve.

Point: Be sure to add soy sauce before cooking.