Blending, based on vermilion sauce and other sauces, boiling or stirring evenly according to a certain proportion to form a compound sauce with a new taste. Bamboo sauce is a kind of sauce commonly used in Guangzhou. It tastes sweet and moderate, and is generally suitable for cooking all kinds of meat.
Bamboo Hou sauce is made from soybean and flour by koji-making, sun-drying, and boiling with lard, sugar and sesame. Soy sauce is made from fried soybeans, ground and fermented. Bamboo paste is reddish brown in color, fragrant in black beans, mellow in mouth, sweet and smooth. Soybean has a strong sauce flavor, salty taste, sticky physique, and a small amount of broken watercress in the sauce.
Do it another way.
Zhu Hou sauce is often used to cook the meat of chickens, cows, ducks, pigs and other livestock and poultry. It is fragrant, delicious, tender but not greasy. Soy sauce is a versatile condiment, which can be steamed, fried, dipped, mixed and braised. Especially suitable for cold dishes and dipping in some seasonal vegetables, the most classic is dipping in cucumber, which I like best in summer. Cold cucumber dipped in soy sauce has a strong sauce flavor, and it can also be dipped in seasonal vegetables such as radish.
The difference between vermilion sauce and soy sauce lies in the different production technology. Soy sauce is made by frying, grinding and fermenting soybeans. Can be used for cooking, stewing, steaming, frying, mixing and other cooking methods. The post-sauce is made from soybean and flour by koji making and sun drying, and then boiled with lard, sugar and sesame.