As an authentic Beijinger, Nini Rabbit not only loves to eat noodles, but also loves to research various noodle sauces!

Let’s start with the traditional Shacha Sauce ~ Shacha Sauce Shacha sauce is made with a large amount of fried peanuts, an appropriate amount of boneless fried dried halibut and dried shrimps, minced garlic, minced coriander, and chili powder.

, mustard powder, five-spice powder, sand ginger powder, coriander powder, and fragrant grass powder, stir-fry with vegetable oil until fragrant, add sugar and refined salt, stir-fry over slow fire for half an hour, until the pot is no longer bubbling, remove from the heat and wait for it to cool down naturally.

It can be stored in a jar for 1 to 2 years without deterioration.

The sand tea sauce has a natural and rich aroma. It can be used to cook stir-fried, steamed and other seafood dishes. It has a fresh and mellow taste. It is very popular among diners because of its unique natural seafood aroma.

Ingredients Peanut butter or sesame sauce Peanut oil Dried fish Dried shrimp or dried shrimp Chopped garlic Chopped dried onion or chopped onion Chili powder Rock sugar or white sugar Full-fat milk powder Salt Five-spice powder Sichuan pepper powder Star anise powder Method Heat the dried fish and dried shrimp until 50% hot salad oil

Fry over medium-low heat until fragrant and cooked, take out and grind into paste.

Take another pot, add peanut oil, and when it is 40% hot, add dry red chili powder, garlic, green onions or chopped onions and fry over low heat until dry and fragrant. Leave the oil to remove the residue for later use.

After cleaning the pot, put in the fried oil, heat it to 50% heat, add peanut butter or sesame paste, dried fish and shrimp paste, rock sugar or white sugar, whole milk powder, allspice powder, pepper powder, star anise powder, salt and other small ingredients.

Simmer until the sauce bubbles.

Ingredients for barbecued pork sauce: chopped green onion (take the white part of the green onion, if the green onion is not white enough, you can use onion or minced garlic instead) 60 grams (about 15 white green onions) chopped onion (if not enough, you can use green onion or garlic instead) 80 grams (about 1/5 of the onion)

5 cloves of garlic, 50 grams of water (about 4 tablespoons), 60 grams of light soy sauce (5 tablespoons), 60 grams of oyster sauce (5 tablespoons), 70 grams of sugar (4.5 tablespoons), fish sauce (can be replaced by light soy sauce), 10 grams (1 tablespoon) of red yeast rice powder

(You can use 1 tablespoon of dark soy sauce instead) 10 grams (3 tablespoons) of water starch Ingredients: water and half rice bowl starch (any starch will work) 3 tsp Method: Chop the green onions, onions, and garlic.

Pour all the ingredients except water and starch into a basin and stir evenly.

Water Starch Fill another rice bowl with half a bowl of water, add 3 teaspoons of starch, and stir evenly.

Pour more oil into the pot than you would for stir-frying and heat.

Because the barbecued pork sauce we make is usually not used up within a week and needs to be stored for a longer time, so more oil is helpful to ensure that it can be stored without deterioration.

The barbecued pork sauce I made with this recipe can be stored in a clean bottle and refrigerated at 5 to 7 degrees Celsius for 2 months.

Pour in minced garlic.

Because it takes a long time to fry the spices, when the aroma of minced garlic begins to emerge, add chopped onions and shallots and stir-fry the spices over medium-low heat.

Medium and small fire, medium and small fire, medium and small fire, say important things three times.

Stir-frying over low heat for half an hour is not good.

It's easy to scorch the food over high heat, and it will get scorched even over medium-high heat if you're not careful.

Small to medium fire is easy to control and has just the right firepower.

Fry the spices for a full 7 minutes, then pour the liquid ingredients into the basin at the 8th minute.

When I first started frying the spices, all three spices became swollen.

At the 7th minute, the spices have basically dehydrated and shrunk. Such spices are easy to preserve and not easy to deteriorate.

Pour the liquid ingredients into the basin and stir evenly.

Pay attention to this step. There is white sugar in the liquid ingredients, and the white sugar sinks to the bottom of the pot. When you pour it into the pot, stir all the ingredients as quickly as possible to melt the sugar and mix all the ingredients.

If the ingredients are not stirred in time at this step, the white sugar deposited on the bottom of the pot will form caramel if heated for too long, and the barbecued pork sauce will have a bitter taste.

Bring all ingredients to a boil and stir evenly.

Boil for about 1 minute and pour in the prepared water starch.

Bring the barbecued pork sauce to a boil again and stir evenly.

Turn off the heat.

Serve out.

Lao Gan Ma, the national goddess Lao Gan Ma, do I need to say this?

Thai chutney can be bought in the supermarket. It is great whether it is paired with noodles or fried chicken. Kale borecole is a flavored side dish in the Chaoshan region of Guangdong and belongs to Cantonese cuisine.

It is made from the mellow flavor of olives and the plump leaves of mustard greens.

Olive vegetables are appetizers, help digestion and increase appetite.

The production process of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, refreshing, tender and smooth".

Olive oil is rich in precious nutrients and multiple vitamins, as well as calcium and iodine necessary for the human body. It also contains iron, zinc, magnesium and other trace elements.

Every summer, after the raging typhoon blows, olive flowers will always fall to the ground in the olive grove.

Olive flowers are immature green olives, which are still far away from the harvesting period in autumn and winter. The olive fruits are small in color, have green flesh, tender core, and taste sticky and astringent.

There was a clever daughter-in-law who was reluctant to let olive flowers rot in the field, so she picked up a basket and took it home to cook.