Sacha sauce
Sacha sauce is made from a large dose of fried peanuts and the right amount of boneless fried dried halibut and shrimp minced with garlic, coriander, chili powder, mustard powder, five-spice powder, ginger powder, coriander powder, fragrant wood-grass powder stir-fried in vegetable oil to start the aroma, accompanied by sugar, refined salt and stir-fried on a slow fire for half an hour to the pot does not blisters away from the fire and let it cool naturally and then put it into the altar for a long time. When it is not bubbling in the pot, it is removed from the fire and put into the altar after it cools down naturally, and it can be stored for 1 year to 2 years without deteriorating. Shacha sauce natural rich flavor, used to cook stir-fry slip steamed seafood dishes, taste fresh mellow, because of its unique seafood natural flavor and popular with diners.
Ingredients
Peanut or sesame sauce
Peanut oil
Dried fish
Dried shrimp or shrimp
Crushed garlic
Crushed dried scallions or onions
Chili powder
Icing sugar or white sugar
Whole milk powder
Salt
Wuliangmu (five-spice powder)
Pepper Powder
Anise Powder
Practice
Dry fish, dried shrimp burned to 50% hot salad oil in low heat dip fried until fragrant, fried and removed, ground into sauce.
Take another pot, add peanut oil, burn to 40% of the heat, add dried red chili powder, garlic, onion or onion crushed and other low-fire frying until dry and fragrant, leave the oil residue to be used.
Wash the pot, put in the fried oil, burn to 50% heat add peanut butter or sesame sauce, dried fish and shrimp sauce, rock sugar or sugar, whole milk powder, five spice powder, pepper, star anise powder, salt, etc. Simmer over low heat until the sauce is small bubbles can be.
Barbecue Sauce
Ingredients
Crushed green onion (take the white part of the green onion, if the white onion is not enough, you can replace it with onion or garlic)
Crushed onion (if it is not enough, you can replace it with small green onion or garlic)
5 cloves of garlic 50g of water (about 4 tablespoons) 60g of soy sauce (5 tablespoons)
Oyster sauce 60g (5 tablespoons) Sugar 70g (4.5 tablespoons)
Fish sauce (can be replaced by soy sauce) 10g (1 tablespoon)
Red bean curd powder (can be replaced by 1 tablespoon of dark soy sauce) 10g (3 tablespoons)
Water starch: water, half a bowl of cornstarch, starch (any kind of cornstarch will do)3 tbsp
Methods
Put small onion, garlic, white onion and green onion in a bowl. white onion, onion, garlic chopped.
Pour all ingredients except water starch into a bowl and mix well. Water StarchAnother rice bowl half filled with water, add 3 tsp of cornstarch and mix well.
Pour more oil than you need for stir-frying into a wok and heat it. Since we usually don't use up the barbecue sauce we make in a week and keep it for a longer period of time, a little extra oil is helpful to ensure that it is resistant to storage and doesn't go bad. The BBQ sauce I made from this recipe will keep for 2 months in clean bottles refrigerated at 5-7 degrees.
Pour in the garlic.
Because the stir fry spices for a little longer, just began to waft out the aroma of garlic, pour in chopped onion and chopped scallions, open medium-low heat stir fry spices. Medium-low heat, medium-low heat, medium-low heat, important thing to say three times. It's not good to stir-fry for half an hour on low heat. High heat is easy to fry burnt, medium-high heat a little negligence also fried burnt. Small fire is easy to control, just the right amount of firepower.
Fried spices throughout the full 7 minutes, the eighth minute to pour into the basin of liquid materials. Just started frying spices, three spices are rising.
The 7th minute, the spices are basically dehydrated and shrinking, so that the spices are easy to save and not easy to deteriorate. Pour into the basin of liquid ingredients, mix well. This step should be noted that the liquid material has sugar, sugar is sunk in the bottom of the pot, pour into the pot should be tossed all the material as soon as possible so that the sugar melted, mix all the ingredients. If you don't mix the ingredients in time, the sugar deposited at the bottom of the pan will be heated for a long time and caramel will be formed, and the barbecue sauce will have a bitter flavor.
Roll out all the ingredients and toss to coat.
Roll for about 1 minute and pour in the prepared water starch.
Roll the barbecue sauce again and toss to coat. Turn off the heat. Serve.
Lao Gan Ma
National goddess Lao Gan Ma, this still need to be said?
Thai chutney
This on the supermarket to buy on the line, whether with noodles or fried chicken and so on is wonderful to
Olive vegetables
Olive vegetables (kale borecole) is the Guangdong Chaoshan region of the flavors of small dishes, belongs to the Cantonese cuisine. It is made by taking the sweet flavor of olives and frying the rich leaves of mustard greens. Kale borecole is an appetizer, helps digestion and improves appetite.
The production process of olive groceries can be traced back to the Song and Ming Dynasties, and after processing and production, it is characterized by "clear, fresh, crisp, tender and smooth". It is rich in precious nutrients of olive oil and a variety of vitamins and essential calcium and iodine, and also contains iron, zinc, magnesium and other trace elements.
Every summer, after the raging typhoon, the olive grove will always fall on the ground of olive flowers. Olive flowers is not yet ripe green olives, this time from the autumn and winter picking period is still far away, the olive fruit is a small color green meat tender kernel child, eat sticky taste astringent. There is a clever daughter-in-law, do not want to let the olive blossom in the ground to rot, picked up a basket home to boil. Because in the old days every family had a pickle urn, urn head (above) always piled up some pickled vegetables tail (leaves), the clever daughter-in-law will be these pickled vegetables scraps also take out to wash and chopped, put into the pig iron tripod (pot) and olive flowers with cooking. Her intention was just to utilize the waste and save it for later consumption. I didn't want the miracle to happen, and the olive dish was born.
Ingredients
Mustard greens (commonly known as pickled leaves), olives, cooking oil, soy sauce, salt.
Practice
Clean the olives and rinse them in water to remove the acidity and astringency.
Select the salted pickles, chopped with a knife, put the olives and mustard leaves into an iron pot, add peanut oil and salt, cook over moderate heat until nearly cooked, the chopped red pepper, garlic, a little sesame, peanut kernels and other auxiliary ingredients to join and mix well, and then cook for five minutes after that.
Specialized method
There are eight procedures: first, choose the green and rich fresh olives, remove their bitterness, and then repeatedly fried with fragrant peanut oil and salt, to get the flavor of the aroma, and leave its precious olive oil, add the selected mustard leaves, and control the fire, slowly stirring with the juice of the olive, sesame oil, gradually infiltrated, so that the gradual black luster. After more than ten hours of simmering, accompanied by spices, to make smooth and refreshing olive groceries.
Seaweed sauce
Seaweed is sweet, salty and cold in nature, with the effect of resolving phlegm and softening the hard, clearing heat and water, tonifying the kidney and nourishing the heart.
1, nutrient-rich, high iodine content, can be used for the treatment of iodine deficiency caused by "goiter", seaweed has a soft knot dispersal function, other stagnant blocks also have a use;
2, rich in choline and calcium, iron, can enhance memory, treatment of anemia in women and young people, to promote the growth of bones, teeth and health care; Containing a certain amount of mannitol, can be used as an auxiliary food for the treatment of edema;
3, purslane contains polysaccharides with significantly enhance cellular immunity and humoral immunity, can promote the transformation of lymphocytes, improve the body's immunity; can significantly reduce the total amount of serum cholesterol into the serum;
4, purslane's active ingredient of the inhibition rate of Ehrlich's cancer of 53.2%, help brain tumors, breast cancer, thyroid cancer, malignant lymphoma and other tumors.
Ingredients
Purple vegetable Any amount
Soy sauce With personal light degree
Boil
Cooking oil
Practice
Purple vegetable beforehand torn into a small piece of ~ hot pan under a little more oil ~ once the oil is hot up to turn off the heat ~ the purslane in the oil to soak and fry a little and then quickly with a spatula to the edge of the pan above The first thing that you need to do is to get the seaweed to the top of the pan, so that it doesn't get heated up again, so that you can fry all of the seaweed pieces and then turn off the heat and add a little bit of boiling water to wet the seaweed pieces, so that you can use chopsticks to spread the seaweed pieces around, so that you can add a little bit of soy sauce to the pan and then start the fire, and then you can stir-fry the seaweed to make it taste good, and then you can try it out for saltyness and then you can put it on a plate.
Shrimp Mushroom Meat Paste
This is a great way to get a great deal of flavor out of your food. It's the best friend of the lazy cook!
Ingredients
Minced pork 250g
Dried shiitake mushrooms 100g
Onion 1 stick
Haitian spicy soy sauce 3 tbsp
Soy sauce 2 tbsp
Soy sauce 2 tbsp
Sugar 2 tbsp
Minced ginger moderate
Moderate amount of cooking wine moderate
Methods
Soak dried shiitake mushrooms and cut into small cubes.
Minute pork, marinate in cooking wine for 20 minutes.
Heat the oil in the pot, put in the ginger and stir fry dry stir fry incense, then put in the chopped minced meat, stir fry dry moisture stir fry oil.
Then put in the soy sauce, soy sauce, sugar, and mushrooms, add 3 tablespoons of Haitian soybean sauce and stir-fry for about 5 minutes.
Finally, add chopped green onion and sauté briefly.
Serve.