Dipping materials: soy sauce, umami dew, fish sauce, oyster sauce, sugar, onion slices, ginger slices, protein, salt, fresh chicken powder, salad oil, etc. Soy sauce 100cc, umami sauce 1 tsp, fish sauce and oyster sauce 1 tsp, sugar 30g, onion/ginger slices 25g, protein 1, salt/fresh chicken powder 65438+3 tsp, sugar 65438+/kloc. Soy sauce preparation: soy sauce 1 kg, soy sauce 3 Liang, crystal sugar 5 Liang, salt 1 yuan, monosodium glutamate 3 yuan, chicken powder 5 yuan, American soy sauce 1 kg, coriander water about 1.7 kg (coriander, dried shrimp, star anise, carrot, pepper, fragrant. Pour the juice into one tablespoon of soy sauce, one tablespoon of sugar, one tablespoon of sesame oil and three soups of water. Cook in a pot and put it away for use at any time.
The Practice of Guangdong Classic rice rolls Sauce
Use a small spoon, a spoonful of sesame oil, 3 tablespoons of soy sauce, a spoonful of sugar, a spoonful of sesame sauce, a spoonful of sesame sauce, add a little water and stir over low heat. Sauce soy sauce must be seafood soy sauce or soy sauce made in Guangdong or soy sauce made in foreign countries.
Sauce formula
Rice rolls sauce in Guangdong: Haitian soy sauce.
200
Mung bean and chicken essence 5
Kehe sugar 15
Grams, 30 grams of onion, chopped green onion 10 gram, 200 grams of clear water. Practice: Chop the onion, put it in a pot and cook it until it is fragrant, then add soy sauce and water to boil. Then add a small amount of chicken essence and chopped green onion and cook for about one minute.
Hot and sour sauce ingredients: 500 grams of Chili sauce, 4 grams of onion, 30 grams of garlic and 20 bright red peppers.
Grams (cut into circles) and pillar sauce 5
G, oyster sauce 5
Kehe white vinegar 30
Gram, sugar 20
Mung bean and chicken essence 3
Gram, raw powder water 50
Gram (10g raw flour mixed with 40g) 200g clear water Method: Chop the onion, cook it in a pot until it is fragrant, and then add fresh pepper rings. Then add Chili sauce, mushroom sauce, oyster sauce, white vinegar, white sugar, chicken essence and clear water, boil, add cornstarch water and cook for 3 times.
It is best to add garlic in minutes. White vinegar and pepper can be changed according to local tastes. )