Braised sauce is a kind of sauce commonly used in restaurants and hotels. Ordinary families also make braised sauces. If there are many kinds of braised sauces, it's really hard to count. Chinese food, like Chinese medicine, has different prescriptions for the same disease and different doses for the same side. Just changing one ingredient will make the taste different, and everyone in Chinese food has his own cooking skills and recipes, so it is impossible to determine how many kinds there are. Chinese food, like Chinese medicine, has different prescriptions and different quantities for the same disease. Changing an ingredient at will will make it taste different, and everyone in Chinese food chefs has a skill and formula, and they are not sure how many kinds there are. How to prepare braise in soy sauce for Chinese New Year? Just look at it.

There is a big difference between family dishes and restaurant dishes. There are many spices in restaurant dishes, such as braised sauce, which can't be cooked well at home, and many spices can't be bought completely and are not easy to mix. The family practices are relatively simple, and spices are generally relatively simple spice preparation. Generally simple braised sauce is simply a mixture of soy sauce, star anise, fennel and sugar.

The braised sauce I recommend is easy to learn and suitable for ordinary families. Mix the braised sauce, and you can make braised fish, braised pork, braised pork ribs, braised pork feet, braised chicken wings, fish-flavored shredded pork and so on.

Braised vegetables are indispensable in every home, and the sauces are different in different places. Generally, northerners like to stir-fry sugar as sauces, while southerners like to use soy sauce as sauces and add spices together, which makes a great difference in color and taste. Today, I will share my four methods of braising sauces. Different ingredients also use different braised sauces.

1, soy sauce braised juice, we all use soy sauce to color, so the dishes will look dark and not sell well. To do this, put the soy sauce and yellow sugar into the pot and simmer until the sugar is completely melted. Add the meat, stir-fry and color it evenly, then stir-fry the star anise, cinnamon and fragrant leaves evenly to give it the brightness of soy sauce, a slight compound flavor and caramel flavor. This is the practice of braised pork.

2. Mix braise in soy sauce, that is, stir-fry rock sugar with low fire to make it sugar-colored, add soy sauce and stir-fry evenly, then add Japanese braised eel juice, star anise, pepper, cinnamon and ginger, and finally add broth or hot water (it is best not to use cold water or soup, so that the cooked dish will be brighter, and such braise in soy sauce can be used to roast pork, beef and so on. Their ratio is: roasted eel juice, soy sauce and crystal sugar are mixed according to the ratio of 3: 1:2.

3, bean paste braised juice, this is generally a heavy taste, that is, stir-fry red oil with bean paste, add ingredients and stir-fry evenly to color the fragrance, add star anise, pepper, tsaoko and ginger to stir-fry the fragrance, and start to enter the braised state. Generally, chickens and ducks use more.

4, tomato sauce braised juice, this is the most common practice in northwest China, because tomato sauce especially enhances color and taste, many people now use tomato sauce as the sauce to enhance color, that is, after the tomato sauce is stir-fried to red oil, add soy sauce and stir-fry evenly, add ingredients, stir-fry evenly again, add various spices and ginger, add hot water, and start braising. This braised dish depends on personal taste, and you can try the tomato flavor you like.