How to cook the all-purpose spicy sauce? Grilled fish, griddle and spicy pot are all applicable. Can you learn it as soon as you learn it? I especially like dishes with mellow sauce. Miscellaneous sauce noodles is one of the means, but we can't eat fried sauce every day, because he put a lot of meat in it. When it's cool, the meat oil will form a thick layer of industrial white oil on the surface. If you want to repair the delicious food, you have to cook it again. But after cooking, the water loses a little, and the sauce becomes more salty.

To save trouble, I often fry a small bowl of vegetarian fried sauce. It tastes complex, and it is boiled with various condiments and cooking oil, so it will not be limited by indoor temperature. It is still oily when it is cold in summer, and it is really not exaggerated to say that it is an all-round spicy sauce.

The first step of all-round spicy sauce main materials: soybean sauce 2 spoons of sweet noodle sauce 2 spoons of douban spicy sauce 2 spoons of cold water 1 bowl of half a onion auxiliary materials: garlic 2 petals and octagonal 2 pepper 1 pinch of fragrant leaves 3 pieces of edible oil 50 grams of white sugar 20 grams of processing technology:

Three kinds of sauces and spices are ready; Put cooking oil in the pot, how to use cooking oil will make the finishing touch; Put Dongru, fragrant leaves, star anise and pepper in a pot, and fry slowly with low fire; Flatten and chop garlic for later use; Soybean sauce scooped 2 spoonfuls into the bowl; This soybean sauce is a bit done, but it still works;

Step 2: Put two spoonfuls of sweet noodle sauce into the bowl; Similarly, the sweet noodle sauce that has lost moisture can still be used; 2 tablespoons of watercress hot sauce into the bowl; Add a proper amount of cold water, and gradually mix the three sauces evenly to make them thick and sticky; At this time, the spices have already been blown to light brown; Pick up the spices, and the shallots can be soaked and poured with fresh noodles or put on white rice, which is very fragrant; Other spices can be thrown away;

The third step is to paste the fried sauce into the pot, simmer it slowly, and stir it with a heat-resistant scraper to avoid sticking to the pot; When the juice becomes sticky, the sauce color changes from Yumei to crimson; Add minced garlic and appropriate white sugar into the juice, turn off the fire and mix well. It can be stored in a bowl and used up in one week. If you want to store it for a long time, you can store it in the refrigerator.

Tips: The proportion of the three sauces is not fixed. soybean sauce has a fresh salty taste, the sweet noodle sauce mainly pushes the sweetness, and the douban hot sauce is salty and sweet with high salinity. Therefore, it is necessary to put a little white sugar to reduce the salt taste and improve the taste.

Sauce is made by long-term alcoholization, which produces natural flavor agents such as calcium hydrogen phosphate in the process of brewing, so it is not necessary to add seasonings such as monosodium glutamate and fry slowly to fully release the aroma; The fried shallots are very burnt, but soaked in soy sauce is equivalent to oil shallots. The fried noodles and bibimbap are very fragrant, and the taste is chewy.