1. Beat the eggs into a bowl and stir.

2. Put the bean paste into a bowl and add water. If the batter is salty, add more water or eggs.

3. Heat the pan and pour in the base oil. When the oil is hot, add the eggs. Note that the fire can be smaller or even turned off.

Pay attention again, after the egg is put into the pot, stir it frequently to make it into broken flowers.

By the way, after the eggs are chopped into flowers, add shredded onion and ginger. After the fragrance of chopped onion floats out, add Chili noodles.

4. Pour the diluted sauce into the pot and stir it a little.

5. Turn off the fire after boiling.

Step 6 put it in a container

7. Please help yourself.

The practice of egg sauce: a well-mixed egg, chopped green onion, Jiang Mo, pepper nail, oil and soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

The practice of meat sauce: diced meat (beef, etc. ), chopped green onion, Jiang Mo, pepper nails, oil, soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

Mayonnaise is a kind of seasoning oil, which consists of edible vegetable oil, vinegar, fruit juice, egg yolk, protein, salt, sugar, vanilla, chemical seasoning, sour seasoning and other raw materials. Generally, refined salad oil is used instead of hydrogenated oil. The emulsified form is oil-in-water type.

The preparation method comprises the following steps: mixing water with brewed vinegar, and adding sclerotium gum while stirring to prepare a solution. Add egg yolk, salt and spices to the above solution of13 to make paste. Add salad oil and 2/3 of the above solution, and stir with a stirrer to make a very stable emulsion. The viscosity of this mayonnaise will not decrease during storage.

What should I pay attention to when preparing mayonnaise?

It is advisable to use a bowl with a deep narrow mouth, which can reduce the mixing area and maintain continuous mixing.

Use fresh egg yolks, especially eggs for mayonnaise, and don't store them in the refrigerator, so as to avoid the loss of elasticity and easy scattering of egg yolks.

At the beginning, the amount of salad oil should not be too much, and it should be added dropwise. When the volume increases and is completely mixed, you can add one spoon at a time.

Add salad oil slowly, so that the oil and egg yolk have a complete fusion time.

When the prepared mayonnaise is scattered again due to excessive shaking or irregular stirring, the next method can be used to remedy it. In addition, beat an egg yolk, add a little water (cold boiled water) and stir well, then add it to the original mayonnaise, which can turn the dispersed liquid into creamy mayonnaise.

If the beaten mayonnaise is too thick or yellow, you can add a little egg white and mix well. What are the functions of salad dressing and vinegar in mayonnaise?

Adding salad oil will increase the density of mayonnaise, while vinegar will dilute it. When they are used alternately, the yolk can reach an appropriate concentration.

The proportion of its equilibrium concentration (based on one yolk) is as follows: salad oil 3/4 cup, vinegar 1 spoon. White vinegar is replaced by lemon juice, which has good flavor and nutrition.

Clear oil sauce

Ingredients: salt, red pepper powder, sugar 1 2 teaspoons, soy sauce 2 tablespoons, garlic powder 1 teaspoon, fish sauce1teaspoon.

Practice: Mix all the ingredients and add chopped red pepper and minced garlic.

Usage: It is very suitable for the cold salad of various vegetables, such as Chinese cabbage, green beans and kelp, as long as the vegetables are cooked and topped with sauce.

Chili sauce

Ingredients: pepper powder 1/3 teaspoon, soy sauce 1 teaspoon, Chili oil 1 teaspoon, white vinegar 1/3 teaspoon, sugar 1 teaspoon, sesame oil 1 teaspoon, and a little salt.

Estimation method: mix all the above materials evenly, and then use them in cold compress.

Usage: This cold sauce can be used to taste seafood, beef and mutton.

fish sauce/gravy

Ingredients: 1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp soy sauce, 1/3 tsp oyster sauce, 1/2 tsp fresh chicken powder,12 tsp rock sugar, a little licorice powder (optional) and 60.

Usage: This is the secret that steamed fish is so delicious in many restaurants.

Plum sauce

Ingredients: 2 tablespoons of ebony juice, 1 tablespoon of white vinegar, 1 tablespoon of brandy, 2 tablespoons of sugar.

Practice: Heat all ingredients in a container, cook with low fire until the sugar is completely melted, and then serve after cooling.

Usage: It is suitable for shaking tomatoes, stir-fried vegetables and other dishes in Liang Yu, with special taste, moderate sweet and sour taste and unique flavor.

Red wine sweet and sour sauce

Ingredients: red wine 1/2 cups, 2 tablespoons of apple vinegar, sugar 1 tablespoon.

Practice: Mix all the materials evenly.

Usage: This sauce is sweet and delicious with red wine, and it tastes first-class with fresh vegetables and boiled seafood.

Ginger dipped in sauce

Ingredients: 1 teaspoon of spicy bean paste, 1 piece of bean curd, 2 teaspoons of sugar, 1/3 cups of water, 1/2 teaspoons of soy sauce, 18g of basil.

Practice: put all the materials into a blender and stir them into a uniform paste.

Usage: Suitable for all kinds of meat.

Squid garlic sauce

Ingredients: 2 tsps of oyster sauce, sesame sauce 1 tsp, sugar 1 tsp, fresh chicken essence 1 tsp, chopped pepper 1 tsp, garlic sprout13, coriander 10g, garlic.

Practice: Mix garlic seedlings, coriander, minced garlic and other materials evenly.

Usage: It can be poured on the fried squid, or eaten with other seafood, which is very rich and delicious.

White rice sauce

Ingredients: 2 tablespoons glutinous rice flour, 2 teaspoons white pepper, 2 tablespoons water, 2 tablespoons sugar, salt 1 teaspoon.

Practice: cook glutinous rice flour and other materials until they are sticky.

Usage: meatballs and fried food can be dipped in it. If you like spicy food, you can also add a teaspoon of Chili powder to it.

Spiced sauce

Ingredients: 1/4 cup miso, 2 tablespoons miso, 2 tablespoons sugar, 1 tablespoon sesame oil.

Practice: Pour the miso into a container and mix it with other seasonings evenly.

Usage: It can be used for curing foods softened by salt, such as garlic, garlic sprout, cucumber, radish, Chinese cabbage, Chinese cabbage and so on. Kimchi is a very authentic Japanese kimchi.

Korean La barbecue sauce

Ingredients: 2 tablespoons of minced onion, 2 tablespoons of minced garlic 1/2, 2 tablespoons of mustard sauce 1/3 teaspoons of soy sauce 1/3, 3 teaspoons of coarse black pepper +0/2 tea, sugar1teaspoon, black vinegar, olive oil and Chili sauce 65438+.

Practice: put all the ingredients into a bowl and stir well.

Usage: it is suitable for dipping sauce of cattle, sheep, pigs and seafood, and it tastes very delicious.

barbecue sauce

Materials:

3 tablespoons soy sauce, 3 tablespoons oyster sauce and 3 tablespoons maltose.

A little spiced powder, a little pepper, 2 tablespoons garlic paste.

1 tablespoon of wine and 400cc of water (about 1 half to two cups).

Exercise:

Put all the materials together? Cook over low heat? What's the matter? nbsp

mashed garlic

Materials:

20 pieces of garlic, 1 tbsp sugar, 3 tbsp soy sauce.

60cc of cold boiled water, sesame oil 1 teaspoon.

Exercise:

Peel garlic, wash, drain and mash.

Add other raw materials and stir well.

Sweet chicken juice

Materials:

3 pieces of red pepper, 5 pieces of garlic, 2 tablespoons of brown sugar1/and 2 cups of white vinegar1/.

Exercise:

Put all the materials together? Cook on low heat for 5 minutes.

Turn off the fire, let it cool, and then put it into a blender and mash it.

Chutney

Materials:

Onion 1, ginger 2, garlic 3.

Two green peppers and two red peppers.

Seasoning:

Soy sauce 1 teaspoon, sugar 1 teaspoon, wine 1 teaspoon, vinegar 1 teaspoon.

3 teaspoons of bean paste, 1/2 teaspoons of white powder water.

Exercise:

Wash onion, peel ginger and garlic, and cut into powder respectively.

Seeds of red pepper and green pepper are removed, washed and cut into fine powder.

Add 1 tablespoon medium hot oil to chopped green onion, Jiang Mo and garlic, and stir-fry until fragrant.

Add bean paste, stir-fry, add other seasonings and mix well.

Pour half a glass of water to boil? Thicken with white powder water

Finally, sprinkle with green pepper and serve with the minced red pepper.

Onion juice

Materials:

75g red onion, 1/2 cups sesame oil, 1 tablespoon pepper.

2 tablespoons of salt, 3 tablespoons of peanut oil, 2 tablespoons of vegetarian food and 2 cups of cold boiled water.

Exercise:

Remove the outer membrane of onion and slice it into peanut oil and sesame oil? middle

Stir-fry red onion slices with low fire until golden and crisp, and take them out immediately.

Cool the oil, then add all the ingredients and stir-fried red onion slices.

Stir all the materials together and put them in a container for storage.

Remarks:

Can I use chicken juice? Dada? Stir-fried noodles, stir-fried vegetables, or marinated in oily chicken sauce? chicken thighs

1 hour or so, add the same amount of water to the washed rice and then slightly cut the marinated chicken legs.

Then put it into rice and steam it together to make fried chicken rice.

The finished sauce can be stored in a glass jar and refrigerated in the refrigerator.

It can be kept for about 7-8 days.

Vinegar juice

Materials:

Tomato sauce 1/2 cups, white vinegar 1/2 cups, sugar 1/2 cups, black vinegar 1/2 teaspoons.

1/2 cups of cold boiled water, 1 teaspoon of white powder, 1 teaspoon of sesame oil.

Exercise:

Put all the ingredients in a container and heat them in water until the sugar melts.

Cool the cooked sauce and put it in a container.

Remarks:

Vinegar juice tastes sour and sweet, which is very suitable for seafood and barbecue.

Heat it and pour it on fried fish, shrimp, cuttlefish or fried ribs and tofu.

The finished sauce can be stored in a glass jar and refrigerated in the refrigerator.

It can be kept for about 3-5 days.

Fried soybean paste

Materials:

Pork stuffing150g, 5 pieces of dried bean curd.

Onion 1, garlic 3, ginger 2

Seasoning:

3 tablespoons sweet noodle sauce, 2 tablespoons bean paste, 2 tablespoons rice wine.

Exercise:

Wash dried beancurd and cut it into thin slices, then cut it into fine powder, and chop garlic and ginger.

Add 3 tablespoons medium hot oil to minced meat and dried bean curd, stir-fry until fragrant, and serve.

Saute Jiang Mo, minced garlic and chopped green onion in the remaining oil, then pour in minced meat and dried bean curd.

Cook on low heat, add seasoning and stir-fry until fragrant. Serve.

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Materials:

Chili powder 100g, onion 1, ginger 2 pieces.

2 pieces of star anise, pepper 1 tablespoon.