Fiery squid sauce practice:
Fiery squid sauce ratio:
Raw materials: Pixian bean paste 4 kg, Sichuan pickled peppercorns 8 bags (250 grams / bag), the original pepper sauce 7.5 kg, Lee Kum Kee garlic chili sauce 5 bottles (226 grams / bottle), Lee Kum Kee Guilin Chili Sauce 3 bottles (226 grams / bottle), 2,500 grams of ketchup, pepper, bad pepper, 1 bag (2 kg), top good peanut sauce 1 kg, smooth mushroom sauce 2 bottles (250 grams / bottle), Wang Zhi and curd 4 bottles (225 grams / bottle) ), 1kg of Peanut Butter, 2 bottles of Smooth Mushroom Sauce (250g/bottle), 4 bottles of Chunghou Sauce (225g/bottle), 220g of Wang Zhihe Bean Curd, 900g of Satay Sauce, 750g of Sesame Sauce, 100g of Monosodium Glutamate (MSG), and 500g of each of Sugar, Garlic, and Dried Onion.
Making process:
1, put salad oil 2.5 kg in a pot, heat it up and put in garlic and dry green onion to burst incense.
2. After that, put in the above sauce and simmer for half an hour.
Attachment: How to make hot squid:
Hot squid is characterized by a combination of Dalian seafood and Cantonese sauce, which is popular for its spicy, salty and long aftertaste.
Fiery Squid
Raw materials: 500 grams of net squid flowers, 75 grams of black fungus, red and green bell peppers (rhombus-shaped pieces), round onion rings 30 grams each.
Seasoning: minced green onion, garlic, ginger 2 grams each, 5 grams of Huadiao wine, 20 grams of fire squid sauce, 3 grams of Meiji fresh soy sauce, 5 grams of oyster sauce, 7 grams of monosodium glutamate, 8 grams of sugar, 2 grams of pepper, 25 grams of red oil.
Production process:
(1) stir frying spoon built-in water, boil to about 90C, into the net squid blanching flowers, to be rolled into a wheat-like, quickly fished out standby.
(2) Put the oil in the pan, and when it is 30-40% hot, put in the onion, ginger and garlic to braise the pan.
(3) Cook Hua Diao wine, add secret chili sauce and black fungus, bell pepper pieces, round onion rings, and then mix in Meiji Fresh Soy Sauce, oyster sauce, monosodium glutamate, granulated sugar and pepper.
(4) finally into the hot squid flowers stir fry on high heat, red oil stir, can be.
(5) out of the pot. Sheng into the plate, you can eat.