Several teppanyaki sauce practices:
One, the practice of spicy sauce:
Raw materials: 1 kg of spices (spices, cinnamon, cinnamon, strawberry, sesame, cumin, thyme, mountain naiad, lemongrass, Lingtai Grass, wood, 85 grams of each, ginger, ginger, cardamom, cardamom 42 grams of each, 25 grams of cloves, of which, cloves put more than one will be bitter to be put to the least, cardamom, ginger, sand, Liang Jiang put more will be sour), PI County bean paste 15 kg, onion joints, ginger pieces of 5 kg, 10 kg of garlic, boiled to remove the moisture of fresh butter, rapeseed oil, peanut oil 25 kg, 1 kg of cooking wine.
Practice:
1. Break the spices into pieces, put the wine, soak for 30 minutes, the spices did not adsorb the wine poured, so that the spices out of the flavor fast.
2. pan under three kinds of oil, burned to 30% hot, under the onion, ginger and garlic, small fire simmer to its yellowing incense, fish out the onion and ginger to stay garlic (in order to let the garlic out of the more flavor), under the soybean paste and soak the spices simmering for about 1 hour or so to the incense without hardening cease fire into the container, precipitation.
3. Precipitation to the separation of oil and sauce, the oil and sauce separately into the container, and then take 2/3 of the oil and 1/2 of the sauce into another pot, under 30 kg of water, simmering on low heat for about 12 hours (so that the sauce in the full release of the flavor), dregs, the resulting oil (all the water out of the simmering, the remaining oil is still the amount of 2/3 of the crude oil) that is, into the spicy oil.
4. Boil oil remaining 1/2 sauce and 1/3 oil mixing and stirring, that is, into the spicy sauce.
Two: tomato sauce
Raw materials: 2000 grams of fresh tomatoes, olive oil, minced garlic, diced onion, bay leaf, rum, water, sugar, salt, pepper, a little bit of each.?
Practice:
1, fresh tomatoes washed, put into a casserole dish to cook, cooked, peeled, seeded, and put into a blender to break up.?
2. Heat olive oil in a pan, add minced garlic and chopped onion and sauté until the onion is soft, then add the crushed tomato puree.?
3, mix and sauté, add bay leaf, rum, water, sugar, salt and pepper to taste.?
4: Cook over medium heat until the soup thickens, then remove the bay leaf.