Good ingredients, superb cooking skills, and good sauces can produce dishes that are full of color, taste, and endless aftertaste.

There are top-notch ingredients and superb cooking skills, but there is no good sauce. What a sad story!

So, the unique flavor of soy sauce is indispensable, which is worthy of the white and transparent, soft and smooth rice rolls.

The unique flavor of soy sauce needs to be boiled. The cooked soy sauce will have an attractive color and aroma. The prepared soy sauce is not only used for rice rolls, but can also be used for steamed fish, etc., and can be placed in the refrigerator for later use. How to cook soy sauce and mix it with various ingredients, please see the following production introduction:

How to make rice rolls and soy sauce

Steps

1

Material preparation: 25g onion slices, 25g green onions, 25g Yuanqian, 5g Zhuhou sauce, 5g hoisin sauce, 15g soy sauce, 1 bowl of light soy sauce (200g), 2 bowls of water (380g), about 4g of rock sugar, 5g of chicken essence

Step step

2

Wipe the pot dry, pour a little oil into the pot to preheat, add onions, scallions, scallions and saute until fragrant, then add seafood Sauce, Zhuhou sauce, stir-fry for a while.

Step

3

Add water and light soy sauce into the pot and boil for five minutes (the fire should not be too high, just enough to boil).

Step

4

Add water and light soy sauce into the pot and boil for five minutes (the fire should not be too high, just enough to boil).

Step

5

Add a little rock sugar and boil until it has a slightly fresh and sweet taste. Remove the pot and strain out the residue, and a bowl of hard-earned soy sauce comes out!

Picture of the finished product of rice rolls and soy sauce

Cooking techniques of rice rolls and soy sauce

Tips

1. Seafood sauce, column sauce It is only used to make the sauce fresh, so you don’t need to add it. If you add it, the amount should not be too much, otherwise it will take away the original flavor of the soy sauce.

2. The rice rolls made outside soy sauce will be a bit greasy if you eat too much. We choose to add coriander to temper it. If you don’t like it, you can remove it.

3. The ratio of soy sauce to water is 1:2. If the soy sauce uses "high-salt dilute fermentation" soy sauce, the quality and flavor will be better.

4. Do not cook for too long after adding rock sugar, otherwise it will easily taste bitter. We choose to add rock sugar during the boiling process for better dissolution.

5. The oil added at the beginning is not only used for stir-frying, but also plays a role in isolating the soy sauce after it is made. It is easy to make the soy sauce salty at the beginning. We recommend

You can add a little more oil so it won't taste too salty.

The boiled soy sauce can be stored at room temperature for 1 day. When cool, seal it with plastic wrap and put it in the refrigerator to keep fresh for a week.

The above recipe is for your reference

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