Sake 3600cc, sugar 2000g, malt 1000g, Weilin 1800cc, thin mouth soy sauce or manna soy sauce 3500cc. Next, you need to decide for yourself how to mix the following materials, and what flavor your teriyaki sauce will present. 1. Roasted garlic, onion and green onion? 2. Carrots and celery? 3. Pig bones, chicken bones, cow bones, fish bones and eel bones (first boiled and then roasted)? 4. Dried small fish, dried plums and wood fillets? The above materials are selected in a way that you like.
For roasting eels: eel bones and wood fillets (wood fillets will produce bitter taste if they are overheated, usually after the sauce is cooked and turned off, add them and soak them for a while)
Roast meat is based on chicken bone (miscellaneous) and beef bone (miscellaneous), and the above other materials are added to boil and refine together, and finally Chai Yu is added.
Barbecued meat sauce is usually simmered for 8 ~12 hours, during which the bubbles floating on the surface should be fished out. When the sauce thickens in the later stage, stir for 2-3 minutes to avoid burning the pot. After boiling, filter, put the fried (roasted) rice in a cotton bag, soak it in the sauce, and put it in the refrigerator for one month to make it mature. If this stage is achieved. Congratulations, you have a pot of barbecue sauce. Next, let's use it. It will be delicious to mix it with the following materials and use barbecue sauce. Based on the taste and taste of various meats, different seasonings are given. These are often used: sesame, garlic paste, ginger paste, apple paste, pear paste, Chili powder, mango paste, pineapple paste, ko chu chan (Korean spicy miso) sesame oil, tea powder, plum paste? You have to try it yourself to know which flavor you like.
Monascus is a kind of red mold, and ancient Chinese people realized its edible value very early. Monascus has a wide range of uses. For example, before the invention of special sauce color (caramel) for soy sauce in ancient times, monascus was the main edible pigment of braised pork and other red foods. Monascus is also an excellent raw material for food industry. For example, the red rice wine (red wine) produced by using monascus in Fujian and Taiwan provinces of China is well-known in Southeast Asia, Hong Kong, Macao and Taiwan markets, and is well received by consumers, and is recognized as having the effects of relaxing muscles and promoting blood circulation and strengthening the body. Japanese people are deeply influenced by Chinese culture, and they also like red koji very much. For example, in the Japanese countryside, red koji is added when curing pork. Under the action of monascus protein phenol, the cured pork is tender and tender, and its appearance is dark red, which makes people appetite.