Thailand has a long history of making fish sauce, and the earliest consumption of fish sauce in Thailand began during the reign of Emperor Panarai of the Ayutthaya Royal Dynasty (1656-1688 A.D.) It is said that due to the abundance of fish in Thailand, the price of a lot of small fish is extremely low, and the fish that you can't eat is often used to make fish sauce.

The rice noodle itself is bland and tasteless, and the essence lies in the sauce that is drizzled on at the end to bring out the freshness of the rice noodle itself. General sausage noodle sauce is the secret weapon of each brand of sausage noodle, and not outside, such as the old Xiguan sausage more than a hundred years of history of sausage noodle store can flourish to this day, relying on the secret sausage noodle sauce is the ancestor of the secret sauce. We are here to introduce the practice of the ordinary rice noodle sauce.

Materials:

Soy sauce 1 catty

Lao Soy Sauce 3 tael

Ice Sugar 5 tael

Salt 1 money

Monosodium Glutamate (MSG) 3 money

Chicken Powder 5 money

Soy Sauce 1 tael

Cilantro Water about 1.7 catty (cilantro, shrimp, star anise, carrot, pepper, sesame leaf, ginger, dried scallion boiling water)

Soy sauce 1 tael

Cilantro Water about 1.7 catty (cilantro, shrimp, star anise, carrot, pepper, sesame leaf, ginger, dry onion boiling water) water)

Steps:

Boil the rock sugar with water and set aside;

Chip the green onion and garlic into chopped green onion and garlic granules, then open the wok to burst the chopped green onion and garlic, and then add the soy sauce and fish sauce;

Boil the water and add a little bit of chicken essence and monosodium glutamate;

Cook for a minute or so more.

There are two types of soy sauce: soy sauce and dark soy sauce. Soy sauce, strong flavor and light color, and taste is the main. The old soy sauce, sauce thick and taste relatively light, when used to color the main. The general mixing of sauces for the sausage noodle sauce will be soy sauce not the main, when added to the previous good ice sugar water, the color becomes lighter can be added to the old soy sauce, so that the color is more appetizing.

Tips:

Be sure to choose seafood soy sauce or the Guangdong region, or Hong Kong soy sauce in order to cook the delicious sauce, other places out of soy sauce only salty flavor no fresh taste, do not choose the general intestinal noodles sauce recipe will be added to the fish sauce and oyster sauce, in order to play a role in adding fresh flavor. Therefore, the traditional sausage noodle store's sausage noodle tastes with a little fresh and sweet flavor.