In many dishes, the key to determining the taste is the mixing of sauces. Many housewives are very knowledgeable in sauce mixing, but how to make delicious sauces? The important thing is to mix different sauces appropriately and decide according to personal taste. Different regions have different requirements for sauces, so it is necessary to know more about sauce recipes.
Spicy juice
Used to mix various spicy dishes. 5 grams each of white sugar and flavored powder, 3 grams chicken powder, 20 grams spicy fresh dew, and 18 grams Maggi umami juice. 8 grams of mature vinegar, 12 grams of minced garlic, 35 grams of fried chili flakes, 2 grams of Sichuan peppercorns, and 100 grams of mineral water. 40 grams of red oil and 30 grams of red pepper oil. Mix the above ingredients thoroughly and pour them on the vegetables.
Hot and sour wild pepper juice: Taste: hot and sour!
Fifty grams of wild pepper, ten grams each of white vinegar, garlic, fresh Thai pepper and red oil, three grams of salt , 1.5 grams of MSG, 5 grams of sesame oil, and 100 ml of Donggu Yipin Xian. Preparation: If mixing fungus or jellyfish, it is recommended to add 2 grams of white sugar.
Drunk peanut juice, taste: sweet and sour wine aroma! 150 grams of white sugar, 150 ml of mature vinegar, 5 grams each of MSG and chicken powder, 130 grams of Huadiao wine, Twelve point five grams of liquor. Preparation: Put all the ingredients into the pot, bring to a boil over high heat and let cool. Recommended, this scalding sauce tastes really good, I use this soup often.
Marine juice: 10 grams of cinnamon bark, 10 grams of bay leaves, 10 grams of white cardamom, 10 grams of Sichuan peppercorns, 500 grams of Haitian fresh soy sauce, 150 grams of bottled ginger juice! 100 grams of garlic slices Grams, 100 grams of Knorr Fresh Dew, 100 grams of American Chef brand sesame oil (you can use finely ground sesame oil instead), 20 grams of seasoning powder, and 20 grams of white sugar. Preparation: Mix all the ingredients and marinate in the refrigerator for more than 12 hours before use. Use it to stir-fry river shrimp or vegetable roots, and the effect will be more prominent.
Home-made juice, taste: fresh aroma, sweet aftertaste, with spicy taste. 50 grams each of soy sauce, mature vinegar, and white vinegar, 40 grams of white sugar, and 75 grams of sesame paste! 25 grams each of pepper oil, red oil, and cooking oil, and 5 grams of fried white sesame seeds. Mix all the ingredients and pour them into the vegetables. Just go up.
Sesame sauce: Put the sesame sauce in a bowl, add sesame oil, and stir evenly. Adding sesame oil not only makes the flavor richer, but also makes the sesame paste diluted more easily. Add brown sugar or white sugar, add warm water in two portions, stir evenly and dilute thoroughly. Add light soy sauce, vinegar, minced garlic, and stir evenly. You can add an appropriate amount of salt according to your personal taste. The finished sesame sauce can be sealed and stored for use anytime. It can be served cold with vegetables and meat, or used to make sesame paste cold noodles.
Universal cold vegetable juice: mix soy sauce, vinegar, sesame oil, pepper oil, and salt in proportion and to taste. Chop the garlic and millet pepper. Put a small amount of oil in the pot, add the garlic and pepper, and wait until it changes color slightly. Pour into the above juice and finish, for example, mix tofu, add some coriander and green onions on the tofu, and pour in the juice. Others, such as cold noodles, cold noodles, fungus, okra, spinach and bean sprouts, can be mixed in this way. If you use cold noodles, you can add some peanut butter to the juice.
Barbecue sauce: Cut onions and celery into cubes, shred carrots, and slice garlic. Put all the cuts into clean water, bring to a boil over high heat, and simmer for 10 minutes. Remove the vegetables and leave for 30 seconds.