Zhuhou sauce is rumored to have been created by Foshan chef Liang Zhuhou, and is one of the specialties of Foshan. Chu Hou sauce in the current kitchen seasonings, especially in the Cantonese kitchen, occupies an extremely important position, known as the "master of cooking meat". When braising chicken, duck, pork, especially beef dishes, adding the sauce can make the meat flavorful, non-greasy, tender meat, which is a delicious ingredient with Lingnan style.
The time to recognize the column Hou sauce is relatively late, in the mid to late 1990s, when Cantonese cuisine swept across the country, our local star hotels invited Guangdong chefs, they introduced a lot of Cantonese cuisine seasonings, which also had the opportunity to recognize, such as the column Hou sauce, seafood sauce, pork chop sauce, sacha sauce, etc. I remember that at that time, it was Li Li sauce, which was used to make the meat, but it was also used for the meat. I remember that time is to use the brand of Lee Kum Kee, the vial is not big, a bottle of more than ten dollars, and later, the Guangdong chef also have their own recipe to simmer the column Hou sauce, is to use several kinds of sauce fusion together, plus seasonings to make. I think it is also think that the cost of using Lee Kum Kee's finished sauce is too high.
The real time to eat the dishes made by the column weather sauce, or in 2001, at that time, one of my brothers in a three-star hotel to do the head chef, he Married late to the child is also relatively late, the child over the full moon time, shouting that we went, and other peers, did more than twenty tables in his work in the hotel. One of the dishes on the table was a beef stew. Beef blocks than our common northern meat cuts some larger, changed into diamond-shaped blocks, the side dishes are a small number of radish pieces and color with a few pieces of carrots, the rest are full of beef blocks, very affordable. Beef chunks of red color sauce, clip a piece into the mouth, eat very rich and mellow, but also tender and juicy. The peers at the same table unanimously praised this beef stew is very good, the head of the table over the seafood, become a major highlight.
Later, I specifically went to ask the master brother of this dish practice, he first began to even as a unique secret skills refused to say, and then I ground twice, only to tell me that there are two key points, one is to put the beef at the edge of the fire, small fire dun cooked, and the second is an important condiment, adding the column of sauce. The second is an important seasoning, which is added to the sauce. That was the first time I saw the sauce, and it gave me a whole new appreciation for it.
The following is a stewed beef brisket with radish, which is a home-cooked dish that can be made in both the north and the south. My practice here is not the original practice of my brothers and sisters back in the day. It's closer to the Cantonese street food approach, which also uses a paste, but is a lazy simplified version. Although it is simplified is only slightly simplified steps, but the fire is still the same to use enough. To make the radish and brisket melt in your mouth, you need to simmer the radish and brisket on low heat for a full hour. You need to simmer it on low heat for about an hour. Here we go!
Brisket stew with radish
Ingredients :
500g beef brisket, 1 radish
Seasoning:
3 to 4 tablespoons of Chu Hao Soy Sauce, 2 slices of dried tangerine peel, 2 star anise, 1 small piece of cinnamon, 1 spice leaf, 1 piece of cinnamon. 1 small piece of cinnamon, 1~2 slices of allspice, 2 slices of ginger, 3 cloves of garlic, cracked, 1 small piece of rock sugar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/4 teaspoon of salt.
Practice:
1, cut the brisket
brisket washed and cut into pieces, brisket cooked through the shrinkage of small, so can not be cut too small pieces, but there is no need to cut a very large piece, there are three fingers together the width of the can be cut into strips, and then into a diamond-shaped pieces.
Brisket, is the soft muscle of the cow's abdomen near the cow's ribs, specifically refers to the meat with tendons, meat, oil flower. Fresh brisket is glossy, reddish in color, a little fat is white or yellowish, the appearance of slightly dry or air-dried film, touching the hand is not sticky and elasticity is good, there is a unique flavor of fresh beef. If the appearance of brisket meat is sticky or extremely dry, with hand pressure after the depression can not be restored, it indicates that the brisket meat is not fresh.
2, cut radish
Radish peeled and cut into pieces to be used, radish is also more fire-resistant, so you can not cut into too small pieces, small pieces of simmering for a long time will be broken.
Radish selection method is to take in the hands of the falling feel, feel the weight, so that the radish is water is very full, crisp taste of good radish.
3, fly water
Add cool water to the pot, put in the cut brisket, boil over high heat, see the froth rising up, skim it with a spoon, then turn off the fire and fish out the brisket, drain, and standby.
4, cook brisket
Wash the pot, add cold water, put the brisket, the amount of water to be no more than the brisket higher than an inch or so appropriate, put the peel, star anise, cinnamon, sesame leaves. Soy sauce, old soy sauce, rock sugar and other seasonings, stir well, add the lid of the pot, high heat to boil, turn the heat down, cook for about 30 minutes, add radish, Hou Hou sauce, cover the lid of the pot to continue to cook for about 30 minutes on a small fire, open the lid of the pot can smell the pungent aroma, poke with chopsticks radish, can easily poke it in, proved to be a good one.
The traditional Cantonese style radish stewed beef brisket is the brisket will be put into the pot before the oil to stir fry a little, the brisket flavor to stimulate out, in to the casserole stewed over low heat. The spices are added, and the seasonings include oyster sauce and rice wine.
"Tips"
1, stewed brisket when the best one-time to add enough water, do not add water . If the amount of water is not enough, you must add water, but also add boiling water rather than cold water.
2, stewing time is about an hour or so, the fire is very important, be sure to use a small fire, to be very very small kind of small fire. In this way, the brisket can be stewed soft and flavorful, but also to keep the meat very tender, the soup will be rich enough thick, used to mix the rice a great.
Radish stewed beef brisket as a strong city flavor, widely spread Cantonese street food, the role of the column waiting for the role of the sauce is indispensable.
Columnar sauce is a delicious combination of flavors, containing aromas like peanuts and garlic, and can be used with meat ingredients to remove their foul odors and add flavor and color, making it a great addition to meat dishes. That's all for today, and I'd love to hear more about how to make this sauce.
The column waiting for the sauce as a northern people, exposure to it when the time or Cantonese cuisine in the north began to popularize. It has been recognized as a secret condiment in Cantonese restaurants, but it has always been a relatively minor condiment in the north.
What is Zhu Hou Sauce
Zhu Hou Sauce is made from soybeans, garlic, soy sauce, sesame paste and other seasonings in a certain proportion, made of a complex seasoning, some of which will be added to the curd or red currant rice to add its color.
Chu Hau Sauce is said to have been invented and used by Liang Chu Hau, a chef from Foshan, hence the name Chu Hau Sauce.
What to use Chu Hau Sauce for
Chu Hau Sauce is mainly used in Cantonese cuisine to cook meat dishes, as it has a unique color and flavor, which makes it easier to add color and aroma to meat dishes. It can also be used at home as a noodle dish or as a hotpot dip, and is available at many hotpot buffet restaurants.
Recommended dish: roasted moon bones and potatoes with zhu hou sauce
Ingredients: moon bones, potatoes
Ingredients: green onion and ginger
Seasonings: zhu hou sauce, cooking wine, star anise, peppercorns, sugar, salt
Directions
The zhu hou sauce is a very tasty combination of seasonings, which has the color of soy sauce, the aroma of garlic, and the aroma of sesame and cooked peanuts, which is especially suitable for the cooking of the hotpot. It has the color of soy sauce and the aroma of garlic, as well as sesame seeds and cooked peanuts, making it ideal for adding flavor to meat and fish dishes. The price of the sauce is relatively expensive.
Hello, I am Ramen things, I engaged in the Lanzhou beef noodle industry for many years, for the column Hou sauce also have some understanding, because I made the Chongqing chicken pot sauce will use a lot of Hou sauce, I will say the use of personal Hou sauce and understanding.
Zhuhou sauceZhuhou sauce originated in Foshan, Guangdong Province in the south, and the taste of the northern bean paste or sauce is very different, the taste of the northern soybean paste is inclined to salty and fresh taste and sauce flavor, and Zhuhou sauce is not very heavy salt flavor, fresh taste is not prominent, and there is no obvious sauce flavor, the Zhuhou sauce is slightly sweet overall, the overall feeling is similar to the sweet noodle sauce. The overall feeling is slightly sweet, the overall feeling is a bit similar to the sweet noodle sauce, this is a personal feeling.
The ingredient list of Zhuhou sauce is like this: water, soybean, wheat flour, sugar, salt, sesame oil, monosodium glutamate, xanthan gum, dehydrated garlic, sodium benzoate.
Monosodium glutamate: It is actually the substance that enhances the freshness, which is often referred to as monosodium glutamate (MSG).
Xanthan gum: the main role is to make the sauce become sticky, which is often referred to as a thickener.
Sodium benzoate: the main role is to extend the shelf life of food, also known as preservatives.
What kind of food is marinara sauce used for?According to my personal knowledge of Zhuhou sauce, it is mostly used for stewing, cooking, and marinating meat ingredients, and less often used to flavor stir-fry dishes, which is very different from the use of Pixian Bean Sauce, which may be due to the fact that Zhuhou sauce is more delicate.
Question 1: What meat ingredients can be used to cook?
I've cooked chicken, beef, and pork chops in the sauce, and I've found that it tastes best with chicken, followed by beef, but the recommended dishes are chicken, duck, fish, pork, and lamb.
Question 2: What is the best way to use the sauce?
Personally, I think the preferred use of Zhuhou sauce is as a marinade for meat ingredients, first marinate meat ingredients in Zhuhou sauce to taste, and then stewed or stir-fried the best, if you don't use the sauce in advance to marinate the meat ingredients, I feel it's hard to taste, because Zhuhou sauce gives me the overall feeling of the flavor is bland, no special features, I'm going to talk about it. Here I will talk about two meat ingredients that I often cook with Shuhou sauce.
Chongqing chicken casserole cooking, Zhuhou sauce is used a lot
Input Preparation： 三黄鸡2斤，芹菜段适量，洋葱丝适量，各种丸子，火锅底料一小块，辣椒粉适量，苕粉，娃娃菜，腐竹等配菜可以按照个人喜好选择添加就
This is the first time I've ever used this sauce in my work, and it's been used for many years.
Sauce Preparation: 150g of marinade, 120g of oyster sauce, 80g of salsa, 90g of soy sauce, 70g of seafood sauce, 10g of five-spice powder, 10g of traditional five-spice powder, 5g of cinnamon seed powder, 10g of chicken powder
Hints: Stir in the ingredients and use to marinate the chicken. Then use the chicken marinade, five spice powder can be purchased ready-made can be. There are two ways to eat Chongqing Chicken Casserole, you can eat dry pot and then add the right amount of water with some side dishes and sauces, or directly stewed chicken can also be.
Practice Steps:
1. Three yellow chicken cut pieces and wash and drain, and then each catty of chicken with 20 grams of sauce marinade for more than 2 hours, the chicken can also choose to use the thigh meat.
2. Prepare a casserole, put a small amount of cooking oil, and then into the marinated chicken, sautéed, under the celery and onions
3. Stir frying flavor, under the hot pot base, as well as the right amount of water, and then add some sauce, and then into their favorite side dishes
4. After the pot, sprinkle some dry chili powder, put some parsley to garnish can be eaten!
Tips: The sauce for chicken casserole can be used to marinate not only chicken, but also beef, pork ribs, and the flavor is also very good.
How to Cook Beef Brisket with Chu Hau SauceIngredients Preparation: Beef Brisket 2 Catty, Onion, Ginger, Garlic, Potato Moderate
Spices Part: Anise 8 grams, Fragrant Leaf 5 grams, Cinnamon 8 grams, Grass Fruit 5 grams, Bai Kou 5 grams
Sauce Part: 50g of Chu Hou Sauce, 50g of Barbecued Pork Sauce, 40g of Spare Ribs Sauce, 30g of Seafood Sauce, 5 pieces of Nangmai (Southern Milk), 40g of Bean Paste.
Tips: Mix all the above sauces well and marinate the beef.
Practice steps:
1. Beef soaked in water for about 3 hours, soak the blood water, then wash and cut into pieces, marinate with the above sauce for more than 2 hours
2. Hot pot of cold oil, into the onion, ginger and garlic stir-fried, then into the prepared spices, and then into the corned beef stir-fried flavor, add the appropriate amount of water Stewing.
3. Begin to season, put the appropriate amount of chicken essence, monosodium glutamate, oyster sauce, pepper, soy sauce, soy sauce can be.
4. home if there is a pressure cooker, then you can pour the pot of soup and meat into the pressure cooker on high heat after boiling, and so the pressure cooker on the steam pressure 15 minutes can be out of the pot, if there is no pressure cooker, then you can use a small fire stewing beef soft and rotten can be.
In summaryZhuhou sauce is better suited as a compound sauce, that is, with some other sauces, if you just use Zhuhou sauce to cook meat ingredients, the flavor can only be said to be moderate, there is no particular outstanding and attractive flavor. From the types of meat ingredients that can be used for cooking, it can be seen that it is very versatile, and this can also indirectly show that its compatibility is strong, but lack of outstanding flavor characteristics, so it is still recommended that you do not use the sauce only for cooking dishes.
Personal home page has a series of Lanzhou ramen production video tutorials and ramen a variety of recipes to share, interested in going to see, I regularly share:
A variety of pasta practices to explain, a variety of marinade production to explain and marinade spice recipes to share, a variety of soups practices to explain and mix the soup to share the experience < /strong>
Zhuhou sauce for the hotel chef is certainly familiar, but in the family generally use less, so many people are not very familiar with this sauce. It is made from soybeans, flour as the main raw material, add edamame, sesame paste, sugar, salt and other auxiliary ingredients in accordance with a certain ratio, after making, drying, steaming, boiling and made. Zhuhou sauce is one of the more famous seasoning specialties of Foshan, Guangdong, and is said to have been created by the chef Liang Zhuhou, hence the name Zhuhou Sauce.
Introduction: Zhuhou sauce is usually fried with what dishes?
Zhuhou sauce color is reddish-brown, taste salty and slightly sweet, taste is more mellow, rich aroma. Generally used in the production of chicken, duck, pork, beef and other meat, is one of the better sauces, there are dishes to enhance the flavor and aroma, the role of fishy and greasy, is one of the main use of Cantonese cuisine sauce, and therefore contains a strong flavor of Cantonese cuisine.
Zhuhou sauce stir-fry is more versatile, in addition to stewing general livestock and poultry meat, but also can be made to cook seafood or used as a food dipping sauce, which is made with Zhuhou sauce on behalf of the dishes Zhuhou chicken, Zhuhou duck, Zhuhou fish and other more famous dishes.
First, the use of Hou Hou sauce
Hou Hou sauce and oyster sauce are very similar, are full of fresh flavor seasonings, oyster sauce is generally in addition to frying meat dishes, you can also make vegetarian dishes, but Hou Hou sauce is generally used to make meat dishes, there are two main ways.
Because of the freshness of the sauce, the taste and flavor is unique, it is not suitable for the main flavor of the sauce dishes with spicy and vinegar and other seasonings to use, because these seasonings will easily cover the flavor of the sauce, so that the flavor of the sauce can not be released.
After the introduction of the Hou Hou sauce suitable for those dishes and the use of the way, but also understand the Hou Hou sauce flavor characteristics, not suitable with the use of those, the following is a Hou Hou sauce flavor-based food practices.
Zhuhou duck Characteristics: fresh flavor, duck tender
The first step: prepare the ingredients The main ingredients: meat duck half Auxiliaries: ginger, green onion, green onion Seasonings: Zhuhou sauce 35g, cooking wine 5g, chicken essence 8g, Salt 6g, sugar 3g, soy sauce 8g, old soy sauce 4g. Step 2: Ingredients processing 1. Half of the duck guts, hair and so on clean, and then put the cooking wine, the right amount of salt, 15g of the Zhuhou sauce, 4g of the soy sauce, the duck evenly coated, marinated for 30 minutes. 2. Ginger peeled and sliced, small green onions pulled knot, large onions cut section spare. Step 3: Start Preparing 1. Heat oil in a wok at 6 degrees Celsius (180 degrees Fahrenheit) and deep-fry the marinated duck until golden brown. 2. Pour out the oil, then leave the oil in the pan and heat it up. Add the ginger and scallions, stir-fry the remaining marinade, add the water, bring to a boil over high heat, then add the remaining seasonings and the duck and scallion knots, and simmer on low heat for about 15 minutes. 3. When the time is up, see if the duck is soft and flavorful, well after the duck out slightly cooled, chopped into evenly sized pieces into the plate. 4. The pot of soup in the residue salvage clean, and then high heat collection of soup, pour on the duck can be. =="Ducks in the village" Q: Is there a requirement for ducks to be used? A: This dish production and the use of seasonings are relatively simple, mainly to savory back to the sweet taste, so in the selection of duck meat is best to use vegetable duck or less than 1 year of tender duck, tender duck meat tender tender, easy to taste cooked through, the old duck meat, older, fishy taste is not suitable for this dish. ==" column Hou duck production tips 1. Duck marinated in advance in order to remove the fishy in addition to the different, the second is to increase the bottom of the flavor, due to the duck did not chopping block is relatively large, not easy to taste, marinating time to be a little longer. 2. Fried duck is to drain the water, or easy to splash oil, duck just into the pot do not rush to move, otherwise it is easy to poke the duck skin, affecting the beauty, such as stereotypes of charred and then move. 3. Burning time to control the fire, the first large fire to boil, hit the surface of the foam, and then turn to medium-low heat simmering flavor cooked. 4. Cooked duck to wait for cooling before chopping, too hot, not only hot, skin is also easy to rot, cool skin will shrink a little tighter. 5. Finally, the soup should be drained of residue, and then thickened in the duck meat, increase the taste of duck meat. Zhuhou sauce is one of the traditional specialties of Foshan, Guangdong, is also one of the sauce often used in Cantonese cuisine, its delicate texture, brown red color, taste salty and sweet, can be used as livestock and poultry meat, seafood, such as roasted, boiled, fried, stewed, and other methods of production or as a desire for dipping, with Zhuhou sauce produced on behalf of the dishes have Zhuhou chicken, Zhuhou duck, Zhuhou fish, etc., with Zhuhou sauce produced Zhuhou duck as an example, its aroma and flavor, duck meat, duck meat and other meat, and then thickening the sauce. The aroma is thick and flavorful, and the duck meat is tender, fat and not greasy. Zhuhou sauce is one of the main sauces for Chinese casserole dishes, such as casserole beef brisket, beef mince, mutton, pork ribs, casserole fish, casserole duck, etc. It can be used to enhance the flavor, and it is also the main ingredient for making various sauces, which is very versatile. Zhuhou sauce is a specialty of Foshan, Guangdong, and now also promoted to all over the world, mainly with soybeans, flour and other raw materials, by the system of curved, sun screen system into the sauce embryo, and lard, sugar, sesame seeds, heavy steaming and become. Its color is reddish-brown, the flavor of black bean is strong, the taste is simple and thick, sweet and smooth. It is suitable for cooking chicken, duck, fish and meat, especially for chicken, and is the best sauce for seasoning. There are a lot of dishes that are suitable for using Chu Hau Sauce, such as Hong Kong and Macau's favorite Chu Hau Beef Brisket, and Foshan's famous Chu Hau Chicken is one of them. Here we introduce a stir-fried chicken with shu hou sauce, which is relatively simple and you can try it at home. Methods are as follows: 1, light chicken half, chopped into small pieces, first marinated in oil and a little salt. 2, with a pan on the fire, put the right amount of oil, burn to 60% heat, put the chicken pieces fried until the surface becomes golden brown. 3, add 30 grams of columnar sauce, stir fry evenly, add a small amount of water, medium heat to boil. 4, cook until the soup will be dry, then add a little salt to taste, stir fry evenly can be out of the pot, you can also cut some chopped green onions, sprinkled on the surface, so that the dish looks better. The name of the sauce may be a little strange for friends outside of Guangdong, Hong Kong, I remember as a child, as if I had only watched some of the food programs on TV when I saw it. I've never seen this sauce in the stores in my hometown, and it was only after I came to live in Guangdong that I started to come across some of the dishes with this sauce. So this time we're going to learn about the sauce and how to make it. When we name a sauce, we basically follow these naming conventions: Bean paste: named after the raw material Chutney: named after the flavor Sweet pasta sauce: named after a combination of the flavor and the raw material In the case of Zhuhou sauce, it's a little more unusual, and we'll see from the name that it's a combination of the flavor and the raw material. The case of "Juhou Sauce" is a bit special, we have no way to tell from the name what flavor it is, or what ingredients are used to make it. Because this sauce is named after the person who created it in the legend, it is said that the inventor of the sauce is called Liang Zhuhou, so the name "Zhuhou sauce" is taken from his name. The earliest Zhuhou sauce was made from soybeans, flour fermented with quartz, and then lard, sesame, and sugar were added and boiled. After more than 100 years of change, the current Zhu Hou sauce, in addition to some of the traditional ingredients, will also add sesame paste, curd, soy sauce, vinegar, ginger, garlic, cooking oil, etc. It is a unique flavor, and the taste is very unique. It is a complex sauce with a unique taste and flavor, and because of this, the dishes added to the sauce are often named after it, and many of them are called "zhuhou cuisine". Zhuhou sauce is reddish-brown in color, smells of black beans, and tastes incredibly rich and mellow in the mouth, with a sweet, sweet, and smooth character, and is suitable for cooking most chicken, duck, fish, and other ingredients, and is a very important part of Cantonese cuisine.
Zhuhou sauce is suitable for almost all common meats such as chicken, duck, fish, shrimp, crab, beef, pork, and so on, and it is a sauce that can be used for a wide range of ingredients.
The most popular and common home remedies are the beef brisket, pork ribs, and so on. But the most famous of the "Zhuhou Cuisine" is the Zhuhou Chicken, which is one of the famous dishes of San Pin Lou, and Mr. Liang Zhuhou, who invented the Zhuhou Sauce, was once employed as the chef of San Pin Lou. The sauce was created by chance when Mr. Liang Zhuhou was cooking the chicken, so the relationship between the chicken and the sauce is precisely that "the dish came first and then the sauce".
How to make Zhuhou Chicken
Preparation materials: 2 pounds of a small hen, Zhuhou Sauce 100 grams, 30 ml of cooking wine, 2 slices of ginger, lard 40 grams of lard, water starch moderate.
Making Steps ：
Zhuhou Chicken Tips:
(1) Chicken must be tender, preferably the unearthed hen, if you think it is not easy to buy, you can also choose to use only the chicken legs or wings to do, the meat is tender enough. The meat will be tender enough.
(2) When simmering, the heat must be low, otherwise the chicken will be cooked outside and raw inside. That's why we recommend doing it in a cast iron pot or casserole or wok or something with better heat retention, which ensures consistent overall maturity.
⑶ Generally speaking, there is no need to put extra salt on the Jhouhou chicken, the Jhouhou sauce itself is already a more complete flavor. If you want to put salt, it's best to taste it as you go, otherwise it's easy to over-salt it.
03. The summary of Zhuhou sauce
In fact, Zhuhou sauce itself is a very versatile sauce, almost any kind of chicken, duck, fish and meat added to it, will become a rich flavor "Zhuhou dishes". So the Hou Hou sauce is suitable for many dishes, basically simmering practice-based chicken, duck and fish can be, modulation of hot pot dipping sauce or barbecue sauce can also be added. However, it should not be used in too spicy and pepper flavor dishes, the two collision out of the flavor more or less strange. Nowadays, it's easy to make a home-cooked dish. Take Beef Brisket with Pork in Pork Sauce, it's actually just beef brisket simmered with pork in Pork Sauce, which is tasty but not really mysterious or complicated. So for the column Hou sauce interested in friends can try to see Oh, as long as it is like rich, fresh and sweet flavor, you should like this sauce.
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Hello everyone, I am the four seasons of food flavor, my answer is: ZhuHou sauce is rumored to be created by the Foshan chef LiangZhuHou in the Qing Jiaqing period, is a famous Foshan specialties, with high-quality soybean, garlic, ginger, as well as sesame seed paste modulation, used for cooking chicken, duck, cattle, pigs and other livestock and poultry meat, the flavor of the flavor of the thick into the taste, salty and savory, but also as the base sauce, with other sauces, modulation of a variety of sauces, the following is the use of ZhuHou! The following is a dish for you to cook with Zhuhou sauce.
Beef brisket stewed with radish
Main ingredients: 300 grams of beef brisket, 300 grams of radish
Seasonings: pepper, star anise, pepper, cinnamon 5 grams each, 4 grams of salt, 40 grams of sauce, 20 grams of oyster sauce, ginger and garlic.
Specific method
1. beef brisket washed, cut into pieces, cold water blanching pot blanch and spare, radish cut large pieces of spare.
2. Dry pan fry dry brisket water, fish out, start the frying pan popping ginger, peppercorns, garlic cloves, star anise, cinnamon.
3. Pour into the fried brisket, stir fry for 5 minutes, under the column of sauce, oyster sauce, pepper and other seasonings, pour a bowl of water and a half, high heat boil, turn the fire to stew until the brisket crispy.
4. Put in the cut radish, add salt, cover and simmer for 10 minutes, and then sprinkle a little green onion on the plate.
1. Brisket should be soaked in cool water for more than 2 hours in advance to remove the blood, so that the blanching time will be easier.
2. Salt should be put in at the end, putting salt in too early will make the beef tighten and become firewood, affecting the taste.
It so happens that many days ago, when my daughter-in-law and I went to the supermarket, we saw this kind of sauce in the seasoning section, and on that day, my daughter-in-law asked me if I knew the function of this kind of sauce.
To be honest, I really haven't heard of this sauce, so, I also have a long heart to remember the name of this sauce in my mind, and after I went home, because of a variety of things will be thrown into the back of my mind, forgetting all about it;
Things are so coincidental, last week, I have a good friend, went to Fujian travel, brought some small gifts, which has this sauce, the day of the me. I did not hesitate to choose this bottle of sauce, as my gift;
Friends visit, certainly to personally cook, bought a duck that day ready to give friends to do a pot of beer duck, I was busy in the kitchen, my daughter-in-law accompanied my friends chatting, chatting, talking about today's dishes, beer duck, my friend quickly got up and came to the kitchen, asked me if I can use the sauce to burn the duck?
I quickly dried my hands, picked up my friend took over the sauce, asked about the various aspects of the sauce, my friend from the pocket out of cigarettes, handed me a cigarette, lit the cigarette, my friend told me about some of the history of the sauce, roughly like this:
1, the sauce can be said to be the characteristics of Guangdong, can also be said to be the characteristics of Foshan. The difference between the column waiting sauce and the oyster sauce is that the oyster sauce is used more when frying vegetables, while the column waiting sauce is the complete opposite, when burning various meat ingredients, you can use the column waiting sauce;
4, burning various meat ingredients into the column waiting sauce, the main role is to enhance the texture of the ingredients, so that the taste of meat ingredients is more delicious, and the color is also more red. It can be used to cook various meats such as chicken, duck, pork, beef and mutton, as well as fish, shrimp and other seafood, and it can also be used to mix noodles;
By chance, I first saw Zhuhou Sauce on a gourmet TV program, and the chef put it on when he made the duck, which is honestly the first time I've known of it, and I don't know what it's for. So it is on the degree to know that the Hou sauce is used for cooking chicken, cattle, duck, pigs and other livestock and poultry meat, fragrant and flavorful, tender meat, not greasy.
Regrettably, we find all the big and small supermarkets here can not find, only buy online.
Personally, I still think the Hou sauce is still very good, like we usually roast duck meat when put 1-2 spoons down, you can adjust a very strong fresh flavor. Just like the bean paste, some dishes put a little bean paste, the flavor is immediately different, the Hou Hou sauce is the same as the bean paste, but Hou Hou sauce is suitable for meat. You can try it if you haven't used it before.