What should I do when I come home after a busy day and don't want to go grocery shopping and stir-frying again? At this time, a bottle of shiitake mushroom sauce or chili sauce in hand, stir-frying at home will all be saved. Whether it is served with noodles, rice, or steamed buns, it is very good.
Today, I would like to share with you three delicious rice sauces, accompanied by fresh and fragrant meat, without any additives.
Learn to make it yourself at home, make it fresh and eat it fresh, taste more delicious, affordable, and never have to go out and buy it again.
1. Garlic sauce - rich garlic aroma
1. 500 grams of washed garlic, chopped into fine minced garlic, you can also put it in the blender and crush, divide the minced garlic into two parts, the more part is used to fry the golden garlic, and the less part is raw garlic, also known as silver garlic.
2. Add water to a pot with a lot of minced garlic, wash it several times to remove the bitter taste, prevent it from turning black when frying, and wash it with water control for later use.
3. Heat more oil in the pot, the oil temperature is 5 to heat, pour a small amount of minced garlic with controlled moisture into the pot many times, stir constantly and heat evenly.
4. Fry on low heat for 3 minutes, all the minced garlic floats, turn slightly yellow to slight heat, use the residual temperature to fry the minced garlic to golden brown and take out the control oil.
5. Pour the golden garlic and silver garlic with controlled oil together and mix well, and then add an appropriate amount of garlic oil, the amount should not exceed the minced garlic, to avoid the minced garlic from oxidation and blackening in contact with air.
6. After the garlic sauce is cool, start seasoning: add 3 grams of salt, a little white sugar to freshen, 1 gram of chicken powder, mix well and eat.
Second, spicy beef sauce - spicy and enjoyable
1. Wash and cut the beef into diced meat of about half a centimeter, remove the seeds of red pepper and cut into pieces, wash and cut millet pepper into rings, mince ginger and garlic, chop onions into finely chopped, cut green onions into long segments, and then cut a little ginger slices and put them together, an appropriate amount of peanut rice for later.
2. Burn more oil in the pot, pour peanut rice into the oil temperature of three percent hot, fry slowly over low heat, fry until the peanut rice breaks the skin, pour it out when the explosion sound gradually decreases, cool quickly, press the back of the knife into crushed peanuts, remove the peanut skin for later use.
3. Heat the oil in the pot again, turn to low heat when the oil temperature is 50% hot, add the green onion and ginger slices to fry together, fry the green onion and ginger dry, extract the green onion and ginger oil inside, fry the green onion and ginger fragrantly, and take it out when it is fried to golden brown.
4. In the fried onion oil, sprinkle a handful of peppercorns and stir-fry until fragrant, pour in the beef, fry on low heat for about 5 minutes, fry the moisture in the beef, after the beef is fried crispy and fragrant, pour in red pepper, millet pepper, onion, minced garlic and ginger and stir-fry together.
5. Add an appropriate amount of tempeh and bean paste, continue to stir-fry for 2 minutes, stir-fry the color and aroma, add salt, sugar to neutralize the spicy, pepper powder, cumin powder and thirteen spices, stir-fry and stir-fry the seasoning, and then pour in crushed peanuts and white sesame seeds.
6. Stir-fry evenly and serve on a plate. The crispy aroma of beef, the crispiness of peanuts, and the spiciness of chili peppers. Mixed together, the taste is very rich, it is simply a rice artifact.
Third, Shaxian chili sauce - Shaxian taste
1. Ingredients: fresh millet spicy, fresh beauty pepper, wild pepper, chili noodles, garlic.
2. Add an appropriate amount of salt to fresh millet pepper and fresh beauty pepper, then wash it with water, cut the beauty pepper into segments, put it into a juicer with millet pepper, add an appropriate amount of water to crush, the finer the better, the more spicy and spicy.
3. Finally, put in garlic, wild pepper to increase the compound aroma, be sure to fully break the spicy taste, force out all the spiciness.
4. Pour the delicate chili juice into the pot, turn on low heat and simmer slowly, stirring often to avoid pasting the pot.
5. After boiling, pour in chili noodles and stir well, add chicken powder, salt, white sugar to taste, pour in high liquor to increase aroma, and sterilize.
6. Keep the heat low and continue to simmer, keep stirring to prevent the paste pan, boil and boil thoroughly, until all the water in the pepper evaporates, bubbling, and the chili sauce is ready.
First Food Editor: Qiming