In the kitchen, seafood black bean sauce is one of the most versatile types of basic flavored water, and is used in steamed fish, white seared, and oiled dishes.
Currently, many seasoning brands have come out with finished seafood black bean sauce, which has a stable flavor but less personality when used more often. Homemade soy sauce can reduce the cost of seafood black bean sauce as a base sauce, will be extended to apply, mix more suitable for their own kitchen flavor sauce, this is not only convenient to produce a uniform flavor, but also speed up the speed of serving.
Soy sauce version 1:
Raw materials:
5,000 grams of mixed vegetables, 2,500 grams of Haitian natural soy sauce, 300 grams of fish sauce, 300 grams of Meiji-Fresh flavor juice, 300 grams of chicken essence, 400 grams of salt-free MSG, 1,000 grams of rock sugar, 250 grams of God of Fortune oyster sauce, 200 grams of chicken powder, 300 grams of Haitian mushroom soy sauce, soy sauce (Japanese cuisine) 250 grams of fish sheng soy sauce. Japanese cuisine special) 250 grams
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Production process:
We will be mixed vegetables water into the pot, under all the other ingredients, boiling after the low-fire icing sugar simmering, can be. The amount of soy sauce should also be combined with the color of the juice.
Making of mixed vegetable water:
Put 6kg of water in a pot, put 500g of celery, 250g of carrot, 500g of onion, 500g of cilantro, 250g of ginger, 250g of dried scallion, 25g of lemongrass, 25g of fennel and boil over high heat, cook over low heat for 40 minutes, and take 5kg of mixed vegetable water.
Soy sauce with a little lemongrass and fennel within the sauce, taste better.
Soy sauce version 2:
Raw materials:
10 kg of water, 2 bottles of Donggu Yipin fresh soy sauce, 1200 grams of Hai Tien Tien pump, 500 grams of Meiji-Fresh Flavor Juice, 500 grams of fish sauce, 500 grams of straw mushroom soya sauce, 500 grams of chicken powder, 500 grams of rock sugar, 1 bag of monosodium glutamate (MSG), 500 grams of carrot, 150 grams of parsley, 200 grams of celery, 200 grams of parsley, 200 grams of parsley, 200 grams of dried mushrooms. 200g parsley, 200g scallion, 50g dried shiitake mushroom.
Production process:
Wash all the vegetables, into the water boiled on low heat for 30 minutes until the flavor, and then filtered out, the other seasonings into the vegetable soup, boil and beat the foam, can be.
Soy sauce version three:
Raw materials:
300 grams of celery, 100 grams of shiitake mushrooms, 200 grams each of ginger, onion and cilantro root, 200 grams of peanut oil, 2 bottles of soy sauce, half a bottle of Haitian soy sauce, 300 grams of monosodium glutamate (MSG), 200 grams of fish sauce, 400 grams of Meiji-Fresh Flavorful Sauce, 200 grams of sugar, 250 grams of pepper, 200 grams of chicken broth
Making process. p>
Production process:
1, the pot under the peanut oil, hot under the knife all the vegetables stir-fried, and then add 5 kg of water, high-fire boiling low-fire simmer for about 35 minutes, filtered soup 3.5 kg.
2, the soup will be added to the soy sauce, Haitian old soy sauce, monosodium glutamate, fish sauce, the United States of America, soy sauce, sugar, pepper, chicken reboiled, skimmed off the froth and cooled can be.
Soy sauce emergency version:
Raw materials:
Guangdong Shuangqiao monosodium glutamate (MSG) 1 bag, 4 bottles of soy sauce, 1 bottle of Meiji fresh soy sauce, 100 grams of fish sauce, 200 grams of dark soy sauce, 100 grams of chicken powder, parsley, 2 pcs of cilantro, 100 grams of celery.
Procedure:
Put all the above seasonings into the water, boil over high heat, cook over low heat for 20 minutes, de-foam and cool.
Simmering soy sauce can also add a little earth fish, fish bones (kitchen leftover fresh fish bones), Luo Han Guo, you can also add a few fresh pointy peppers, you can give the simmering soy sauce refreshment.
Seafood black bean sauce recipe (versatile version):
Ingredients:
400 grams of celery, 400 grams of carrots, 100 grams of cilantro (with root), 100 grams of shallots, 100 grams of onions, 100 grams of ginger, 150 grams of dried shiitake mushrooms, 500 milliliters of Meiji-Fresh Flavor Sauce, 200 grams of chicken powder, 250 grams of rock sugar, 600 milliliters of soy sauce, 200 milliliters of dark soy sauce, 50 milliliters of dark soy sauce. 200 ml, 50 ml of dark soy sauce, 10 grams of pepper, 10 kg of water
Production process:
1, the celery, onions and carrots washed, cut into chunks of hobnail, shallots cut into pieces, ginger with a knife and patted apart for spare.
2, frying pan in a little oil, hot celery, cilantro, carrots, onions, ginger and scallions into the small fire stir fry flavor.
3, the fried vegetables and soaked dried shiitake mushrooms together into the soup pot, add water to boil over high heat, and then turn to low heat to cook for about 10 minutes, the vegetables out of the vegetable broth to be retained for use.
4, in the vegetable soup, add the Meiji fresh flavor sauce, chicken powder, rock sugar, fish sauce, soy sauce, old soy sauce, pepper, and once again over high heat to boil can be
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