1. Peanut butter seasoning

Seasoning: peanut butter, bean curd, sesame oil, chives, sesame oil, scallop sauce (or soy sauce)

Blending:

1. Take 5g of peanut butter and 5-7 pieces of bean curd.

2. First grind the bean curd, then add 4g warm water (depending on the amount of peanut butter plus water), and stir the peanut butter. (Now the peanut butter is thin)

3. Use a spoon to grind the peanut butter along one direction, close to the bowl, and gradually stir it in one direction until the peanut butter gradually thickens. After the spoon rotates twice, there are ripples on the surface, and the peanut butter is mixed successfully.

4. Put proper sesame oil, chives, scallops and sesame oil in the stirred peanut butter (the amount depends on the salinity of peanut butter).

5. stir again, and the dipping will be done. Those who like spicy food can add some oil, such as chili pepper or pepper oil. Or those who like Xianglai, you can also sprinkle some Xianglai and dip it in meat slices after stirring, which will have a stronger taste.

second, sesame sauce seasoning

seasoning: mixed peanut butter 4g, soy bean curd, 3 pieces of chives, appropriate soy sauce, appropriate shrimp oil, a small amount of white sugar, a small amount of warm water, appropriate fragrant garlic and soy bean curd soup

Appropriate blending:

1. Peanut kernels and white sesame seeds are used for peanut butter, which is correct. Or you can mix your own peanut butter (8% peanut butter, 2% peanut butter). Many people feel that peanut butter made from pure sesame sauce is too strong and disgusting, so mixed peanut butter is born in time. )

2. Find a bigger basin, pour in the mixed peanut butter, a little shrimp oil, a little white sugar and a little soy sauce, and stir well. The amount of shrimp oil used is very small. It is best to put it, and you can leave it without it. Sugar is to enhance the taste and needs to be put.

3. The important process is to drain peanut butter with a part of soy sauce. You don't have to pour too much at a time. You have to stir it evenly and then fall to the ground once every time. At first, the hemp juice will be very thick, and the arm will be sour. Gradually, there is no hurry to mix.

4. Warm boiled water is also added in a small amount for many meals. Stir well before releasing water again. When the viscosity level of hemp juice reaches the level where the texture will appear when mixing is stopped, but the texture will fade slightly, but it is not easy for all to fade, pour two stir-fry spoonfuls of soy sauce and bean curd soup in and stir well. At this moment, the viscosity level is exactly what happens when eating. If you like something thinner, you can add more talent and water to adjust it to your favorite situation.

5. Pick up three pieces of soy bean curd, grind it and mix it with sesame juice evenly.

6. Add appropriate chives and stir well. Leek flowers are salty, so you don't have to let go more at a time. After stirring evenly, taste the salinity. If it is not salty, adjust it according to your own taste.

7. Clean and chop Xianglai, put as much as you eat, and fry some oil in chili pepper. Authentic.