As long as it is a cold dish made of compound soy sauce, all kinds of seasonings are put into soy sauce in an organized way. Generally, restaurants do not need to prepare aniseed water, but prepare aniseed water separately, which is not easy to mix with soy sauce and is not easy to preserve.

The practice of copying soy sauce:

Ingredients: soy sauce 1000g, star anise 2, cinnamon 1 tablet, kaempferia kaempferia 2, tsaoko 1 (seeded), brown sugar 150g, rock sugar 100g, fennel 5g, fragrant leaves 5g and licorice 2.

Exercise:

1: soak star anise, cinnamon, kaempferia kaempferia, Amomum tsaoko, fennel, geranium, licorice and dried tangerine peel in hot water for half an hour, and then rinse.

2. Add 100g broth to the pot, pour in soy sauce, and add brown sugar, rock sugar, ginger, onion and washed spices.

3: Bring the fire to a boil, then turn down the fire, cook 2/3 of the original juice, turn off the fire and let it cool.

Precautions:

1: Soy sauce is better and more mellow. If there is no soy sauce, use soy sauce instead.

2. Use traditional brown sugar, first, because brown sugar is fragrant, second, because brown sugar has a good color, and third, because brown sugar makes soy sauce sticky and rock sugar makes dishes bright.

The reason why compound soy sauce tastes better than ordinary soy sauce is:

1. Copying soy sauce with sugar tastes sweet, which is more integrated than adding soy sauce and sugar directly to cold dishes.

2. Copy thick soy sauce, which has stronger adhesion and flavor than ordinary soy sauce.

3. Replicated soy sauce has the fragrance of ginger, onion and spice, which is more fragrant than single soy sauce.