Dried douchi refers to the product of dried douchi after it is made. Generally, the water content is lower than 30%, and it is diluted with water. It is a commonly used variety, and it is mostly used for cooking or making fried sauce.
1. Wash and chop lobster sauce for later use.
2. Take a wok, heat it, add about 1 tablespoon of salad oil, stir-fry Jiang Mo, minced garlic, minced pepper and chopped red onion, and add lobster sauce with the method of 1.
3. Continue to add all seasonings in Step 2, and boil to obtain the lobster sauce.
The practice of lobster sauce with cod fish
Ingredients: 500g frozen cod, 2 tablespoons Yangjiang lobster sauce, 3 cloves of garlic, ginger 1 piece, red pepper and green pepper 1 piece, 2 tablespoons Shao wine, 4 teaspoons soy sauce, salt 1 teaspoon, white pepper13 teaspoons, and dried starch 80.
Practice: thaw the cod naturally, then dry the surface water with kitchen paper towels and cut into small pieces. Add salt, white pepper and Shaoxing wine (1 spoon, 15ml) to the cod pieces, mix them evenly and marinate for10min. Wash the red pepper and green pepper, remove the seeds, and cut into 3cm triangular pieces. Chop garlic. Old ginger is peeled off and cut into filaments.
Dip a layer of dry starch evenly on the salted cod pieces. Stir-fry the oil in the wok over medium heat. When it is 60% hot (you can feel obvious hot air rising when you put your palm on the top of the wok), put in small pieces of cod, fry it over medium heat until the surface is slightly colored, and then take out and drain the oil for later use. Mix the fried cod cubes, red pepper slices, green pepper slices, soy sauce, minced garlic, shredded ginger, Yangjiang lobster sauce and Shaoxing wine (1 spoon, 15ml) in a large bowl. Finally, put the big bowl into a steamer and steam for 5 minutes.
Douchi sauce material: 80g of Douchi, 20g of minced garlic, 5g of Jiang Mo, 5g of minced pepper, 10g of minced red onion 10, 5 tablespoons of soy sauce 1 teaspoon, fine sugar 1 teaspoon, rice wine1tablespoon, and 50 \ water.