Now I will explain in detail how to make these four sauces. The first one: traditional Cantonese flavor sauce preparation and cooking.

·This kind of sauce is the simplest to prepare. It only requires a few seasonings and some fresh plant ingredients to prepare it.

Make light soy sauce, dark soy sauce, sugar, and salt in the ratio of 5:3:3:2.

For every 500g of light soy sauce, add fresh ingredients: cucumber slices, lettuce, carrots*** 300g. Prepare for use according to the ratio of 1:1:1.

Put all the ingredients into the pot and bring to a boil over high heat, then simmer over low heat for 10 minutes. The second type: preparation and cooking of spicy sauce.

The preparation of this sauce is about to start adding ingredients to it. The taste is also very unique. It is not simply spicy, but spicy at the beginning and sweet in the throat.

Make light soy sauce, dark soy sauce, white sugar, brown sugar, and salt in the ratio of 5:3:2:2:1.

For every 500 grams of light soy sauce, add 20 grams of fermented glutinous rice juice, 10 grams of Chaotian pepper, 3 grams of Thai pepper, 3 grams of Sichuan peppercorns, and 100 grams each of cucumber peel, carrot, and lettuce. Set aside.

Put all the ingredients into the pot, bring to a boil over high heat and simmer over low heat for 10 minutes. The third type: preparation and cooking of seafood-flavored sauces.

The seafood flavor is added with fish sauce, rose wine and clam juice. This sauce is salty, slightly smelly, and has a strong seafood flavor.

Make light soy sauce, dark soy sauce, and white sugar in a ratio of 5:3:3.

For every 500 grams of light soy sauce, mix 30 grams of fish sauce, 25 grams of rose wine, 25 grams of clam juice, 100 grams each of cucumber peel, carrot peel, and lettuce. Set aside.

Put all the ingredients except the clam juice, fish sauce, and rose wine into a pot, bring to a boil over high heat, and simmer for 5 minutes. Then add the other three ingredients and continue to simmer over low heat for 5 minutes. That’s it. The fourth method: Preparation and cooking of Malazhan flavor sauce.

Marajan is a commonly used sauce in Southeast Asia, Malaysia, Thailand, and Indonesia. It is used for fried rice, fried noodles, and dipping sauces. It has a wide range of uses. Its main raw materials are shrimp paste, chili, and lemongrass-based spices that are mixed into the sauce.

Make light soy sauce, dark soy sauce, and white sugar in a ratio of 5:3:1. In addition, mix 200 grams of water for every 500 grams of light soy sauce.

For every 500 grams of light soy sauce, mix 100 grams of malazhan sauce, 50 grams of rose wine, 100 grams each of cucumber peel, carrot peel, lettuce slices, and 50 grams of garlic. Set aside.

Just use the Malaysian Jet tuna brand. A piece of 250 grams is about 7-8 yuan.

Put all the ingredients except the rose wine into a pot, bring to a boil and simmer over low heat for 20 minutes. Add the rose wine and continue to cook for 10 minutes, then filter through a 60-mesh filter.