Ingredients: Japanese curry cake 500g fresh gold bars, red pepper 300g green pepper 20g coriander, citronella and onion 50g oyster sauce 50g delicious fresh soy sauce, sugar, pepper, broth and ginger onion oil.

1. Remove the stalks and seeds of red pepper and green pepper, clean them, put them in a blender, and add a proper amount of onion and ginger oil to make fresh pepper sauce; Wash coriander and citronella and cut into sections; Wash onions and cut them into thick shreds.

2. Clean the pan and put it on the fire, inject a proper amount of onion and ginger oil to heat it, add coriander, citronella and shredded onion for 2 minutes, remove the residue, and leave the fire to cool, which will become fragrant oil.

3. Reheat the oil pan. When it is 20% to 30% hot, add fresh pepper sauce and stir-fry until it is fragrant, then add curry cake and stir-fry until it is dissolved, then add a proper amount of broth, add American fresh soy sauce, oyster sauce, pepper and sugar, and cook until the soup is thick and fragrant, and then put it in the pan, that is, Chengchuan curry sauce.

Production essentials:

1. Fresh two-gold-bar sea pepper with bright red color should be selected.

2. Before preparing the fresh pepper sauce, the pedicels and seeds of sea pepper and green pepper must be removed and washed to avoid affecting the color and taste of the fresh pepper sauce.

3. When refining fragrant oil, the oil temperature should not be too high to prevent coriander, citronella and onion from frying and affecting the color and taste of fragrant oil.

4. When making Sichuan curry sauce, you should master the ratio of fresh pepper sauce to curry cake. If there is too much fresh pepper sauce, the taste will be too spicy and cover up the curry flavor; Too little, the sauce color is not good and there is no spicy taste. The ratio of fresh pepper sauce to curry cake is 3∶5.

5. When frying Sichuan curry sauce, the firepower should not be too large, the oil temperature should not be too high, and 20% to 30% heat is appropriate to avoid frying it.

6. The broth mixed in should be appropriate, too much, the sauce is too thin and the fragrance is not strong; Too little, you can't make a sauce.

Sichuan-style curry sauce is red and yellow in color, rich in curry and slightly spicy in fragrance, which is suitable for cooking a variety of dishes. Next, we will introduce two dishes cooked with Sichuan curry sauce.

Curry soup

Wash beef, cut into pieces, boil it in hot water at 50-60 degrees (add a little cooking wine) until the skin turns white, remove and drain.

Put the oil on the fire, heat it, stir-fry the beef until it is dry, add curry (oil curry is the best, followed by curry powder) to stir-fry, add more water (because it takes a long time to cook), and add salt, pepper and ginger to taste (more than the actual taste, because the water will be lost).

If you have a pressure cooker, you can use it. I also heard that adding a tea bag (a little tea can be wrapped in gauze) will rot faster.

When the beef is cooked and soft, add the diced potatoes, cook until the potatoes are cooked and soft. When the soup is dried, you can pick up the ginger onions and tea bags and put them on the pan. You can also sprinkle some parsley on it.

The preparation method of curry sauce is: 1, put garlic, dried onion and ginger 200g each, red pepper150g and onion 500g into a blender and stir them into a paste at the same time. 2. 500g butter is simmered to 40% heat. Add the above-mentioned beaten paste and stir-fry for 0/0 minute. When the color is golden yellow, add 760g Indian curry powder, 600g Indian curry oil, 25g clove powder, star anise powder, dried tangerine peel powder, 25g cinnamon powder, turmeric powder, rosemary powder and 450g flour, stir-fry evenly, and then add 500g peanut butter. Boil 50 grams of coriander with low fire 15 minutes until it is fragrant. Finally, add water 1250 grams to boil with high fire, and then heat 250 grams of water for 2 hours.

Saddle sauce

SATE sauce is a kind of satay sauce which is popular in Southeast Asia such as Indonesia, Malaysia and Singapore. It was originally a kind of flavor food in Indonesia. In Indonesian, it is "sate", which originally means "kebab", because it is a necessary seasoning compound flavor. It is quite spicy, fragrant and salty, has the effect of stimulating appetite and promoting digestion, and has outstanding seasoning characteristics. Therefore, after it was introduced to Chaoshan area, it was refined on behalf of chefs, only taking its spicy characteristics and making it with domestic spices and main ingredients, and transliterated it as "SATE" in Indonesian, calling it Shacha (pronounced "tea" in Chaozhou) sauce.

Satay sauce is orange in color, delicate in texture, such as cream, pungent, salty and slightly sweet, which is obviously different from Shacha sauce, and the connotation and intensity of fragrance are different from Shacha sauce. Therefore, in the more authentic cooking of Hong Kong-style dishes, two kinds of stir-fried beef dishes, namely "beef with satay" and "beef with satay", should use satay sauce and sauce with satay sauce respectively. At the same time, the condiments used in their respective compatibility are also very different.

When making sauce for satay (stir-fried) beef, you must first stir-fry minced onion, minced red pepper and minced pineapple, then add satay sauce, and add Sanhua brand light milk and a little oyster sauce to enhance its milk flavor, while satay (stir-fried) beef sauce can only be flavored with garlic, and it is not necessary to add light milk, because the sauce flavor is already very suitable for Chinese people. There are also differences in color and perception between the two finished products: the former is light orange, and the marinade is more delicate; The latter is light brown, and there are more particles in the marinade. The flavors of the two are also different.

The variety of satay sauce is much more than that of satay sauce, and the famous ones are Indonesian satay sauce and Malaysian satay sauce. The formula and preparation method of Indonesian satay sauce are disclosed as follows:

Raw materials:

Shrimp cake (produced in Indonesia, black-gray cake-like, is a slightly fermented paste of shrimp (mud). Just like the stinky shrimp paste and stinky dried tofu in China, the raw products have a strange smell, which will form the cooked fragrance of special animal raw materials when heated to maturity) 40g, peanut butter 250g, fried peanut kernel 60g, mashed garlic 400g, dried onion 500g, anise, golden fennel (a foreign fennel spice) and delicious brand osmanthus powder each/kloc-. 25g of red pepper powder, 25g of Kelanda powder (a foreign semi-spicy seasoning), 500g of coconut sauce, 50g of refined salt, 75g of white sugar, 0/00g of Indian curry/kloc-0, and 650g of vegetable oil.

Method:

(1) First, pour beef soup into peanut butter and mix well to make a thin sauce.

(2) In addition, peanut kernel, shrimp cake, anise, semen Armeniacae Amarum, dried onion, garlic paste, citronella and clove are respectively ground into powder, or processed into powder by a pulverizer.

(3) Start the pot with half oil, pour the red pepper powder into it, slowly heat it to make it light red and spicy oil, then add the onion and garlic to make it fragrant, then add the shrimp cake to stir-fry until the fishy smell changes and the fresh flavor overflows, then gradually add other seasonings into the pot and stir-fry, and control the use of medium and small fire to prevent the pan from burning, and slowly add oil while frying, and finally add peanut paste, peanut butter, coconut sauce, salt and sugar to get the fragrance.

Its nutritional value is similar to that of sand tea sauce, and it can be used in cooking in the same way, such as dipping directly, modulating compound flavor and so on. It's just that there are more condiments than sand tea sauce when preparing compound flavor. The following is a description of the composition of the compound flavor juice of "satay chafing dish":

800g of Malaysian satay sauce, 500g of Gentleman brand peanut butter, 75g of South Milk, 500g of pineapple (chopped into fine grains for juice), 250g of tomato juice, 275g of shrimp sauce, 375g of dried shrimp, 250g of dried onion, 275g of garlic, and 0/40g of coriander/kloc (.

Satay Sauce

Satay sauce is suitable for eating with all kinds of kebabs.

Ingredients: half a cup of Peanut Butter and 3/4 cup of Coconut Milk.

2 tablespoons Thai Sweet Chili Sauce (citronella powder) 1 teaspoon (Lemon Grass Powder)

2 tbsp Peanut Oil.

Heat peanut oil in a frying pan, add other ingredients. Cook over medium heat while stirring until the sauce is thick.

Imported satay sauce is also called Sateysauce. It is a kind of sand tea sauce popular in Southeast Asia such as Indonesia, Malaysia and Singapore. Its color is orange, its texture is delicate, like cream, it is quite spicy and salty, it has the effect of stimulating appetite and promoting digestion, and its seasoning features are outstanding. Therefore, after it was introduced to Chaoshan, it was refined by chefs, only its spicy features were taken, and it was made with domestic spices and main ingredients, and it was transliterated as "SATE" in Indonesian, and it was called sand tea.

There are obvious differences between satay sauce and satay sauce. Therefore, in the more authentic Hong Kong Cantonese cooking, satay beef fillet and satay beef fillet should be mixed with satay sauce and satay sauce respectively, and the other seasonings used in their respective compatibility are also very different. When cooking beef tenderloin with satay, it is necessary to stir-fry minced onion, minced red pepper and minced pineapple until fragrant, then add satay sauce, and add a proper amount of three-flowered light milk and a little oyster sauce to enhance its milk flavor. When cooking beef with sand tea, you only need to stir-fry it with garlic, without adding light milk, because the original taste of sand tea sauce is more suitable for the taste of Chinese people. There are also differences in color and perception between the two finished products: the former is light orange-red, and the marinade is more delicate; The latter is light brown, and there are more particles in the marinade, and their flavors are also different. There are many varieties of satay sauce, among which Indonesia satay sauce and Malaysia satay sauce are famous.

Shacha sauce can be dipped directly with meals, and it can also be used to prepare a unique compound flavor, which can be used to cook delicacies such as beef tenderloin with Shacha and duck breast with Shacha. It can also be used to prepare Hong Kong-style trendy "Shaka Juice" to cook famous Hong Kong dishes such as Shaka beef brisket pot and Shaka stir-fried prawns, which is suitable for cooking methods such as roasting, stewing, stewing, rinsing and burning.

Sand tea sauce is a kind of mixed seasoning popular in Fujian and Guangdong. The color is light brown, and it is paste-like. It has a special compound flavor of garlic, onion and peanuts, a compound fresh and salty taste of shrimp and soy sauce, and a slight sweetness and spicy taste.

There are three kinds of sand tea sauce: Fujian sand tea sauce, Chaozhou sand tea sauce and imported sand tea sauce.

Fujian sand tea sauce is made by stir-frying a large amount of fried peanut powder and a proper amount of boneless fried flounder powder and shrimp powder with garlic paste, coriander powder, Chili powder, mustard powder, spiced powder, ginger powder, coriander powder and vanilla powder with vegetable oil, adding white sugar and refined salt, and slowly stir-frying for half an hour until the pot is not foamed. Fujian sand tea sauce has a natural and rich flavor, and it is used to cook seafood dishes such as stir-fried and steamed. It tastes fresh and mellow, and is very popular among Hong Kong, Macao and Taiwan diners because of its unique natural flavor of seafood.

Chaozhou sand tea sauce is prepared by diluting fried peanut powder with boiled peanut oil, peanut butter and sesame sauce, and adding stir-fried garlic paste, onion powder, shrimp paste, bean paste, Chili powder, spiced powder, rue powder, Amomum tsao-ko powder, turmeric powder, shallot powder, rapeseed powder, mustard powder, shrimp powder, fragrant leaf powder, clove powder, etc. Chaozhou shacha sauce is more fragrant than Fujian shacha sauce, and can be used to make many dishes made by cooking methods such as frying, roasting, stewing and steaming.

Method for making sand tea sauce

1, 5 kg of peanut kernels are soaked in salad oil for 3 minutes, and then taken out and ground into peanut butter.

2. Take an iron pot, pour 2kg of peanut oil into it, add chopped garlic 1 250g, chopped dried onion1kg into it when it is 70% hot, add 500g of chopped dried red pepper, stir-fry until fragrant, and then add sand tea powder1.5kg, whole milk powder1. True foreign flavor