Chinese cuisine emphasizes color, aroma and taste, and if you want to cook the dark dishes of braised pork and braised fish, it is inseparable from the seasoning of raw soy sauce and the color of old soy sauce.
Seaweed mushroom soy sauce has been selling well for many years and has a high status in the world of old smoking, because this kind of grass mushroom soy sauce can be easily colored with only a few drops, and it is not black after cooking for a long time, making the dishes rosy and shiny, making the taste delicious. Special grade straw mushroom soy sauce is a professional color, and fresh mushroom juice is also added to the old soy sauce, with a unique mushroom aroma.
As a banner of braised and colored soy sauce, Sea Sky Grass Mushroom Soy Sauce has become the "finishing touch" in bland home cooking.
Sauce elbows
Sauce elbow is a classic hard dish. First slice the ginger, remove the elbows, wash and blanch the water, drain them, pour 30 ml of oil into the pot, fry the ginger slices, cinnamon and star anise in the hot oil pot, add the elbows and sauté until the meat is slightly yellowish. Then pour in 30 ml of Haitian Gold Standard Raw Soy Sauce, 15 ml of Haitian Grass Mushroom Dark Soy sauce, 500 ml of water, bring to a boil on high heat, turn to a low heat and simmer for 1-2 hours, so that the soup is evenly drizzled on the surface of the meat, and the meat can be wrapped to thicken. Finally, plate and pour the broth evenly over the elbows.
A sauce elbow on the table, through the sea grass mushroom old smoke colored elbow skin sexy and glamorous, the chopsticks to the sauce red elbow skin gently inserted and then plucked, gushing out a hot air, mushroom sauce fragrant attack, taste fat but not greasy, meat crisp, salty and fragrant, the entrance is melted.
Gold medal garlic bone
Gold Medal Garlic Bone is one of the signature dishes of the Cantonese cuisine series. Slice the ginger into strips, mince the garlic, wash and chop the ribs into small pieces and pour into a bowl, add 20 ml of Haitian Jinbiao raw soy sauce, 10 ml of Haitian mushroom dark soy sauce, 10 grams of oyster sauce of Haitian and other oyster sauces, 10 ml of Haitian Ancient Road cooking wine, mix well and marinate until flavorful, let stand for 30 minutes. Then pour 500 ml of oil into the pan, the marinated ribs are evenly wrapped with corn starch, fried until slightly yellowish and fished out, and then re-fried after the oil temperature rises, the skin is golden and cooked thoroughly, and the oil can be plated.
The finished product of the gold medal garlic mushroom made is precisely the addition of seaweed mushroom soy sauce, which adds a bright and festive sense of color. The sauce is fragrant, the meat is creamy, accompanied by refreshing garlic seedlings, you can eat a bite, really feel the lips and teeth are fragrant, and you are eager to eat two more bowls of rice.
Winter melon stewed duck
Winter melon stewed duck is a very cool and de-fire home-cooked soup, and the method is not too complicated. First wash and cut the duck into pieces, peel and cut the winter melon into pieces, blanch the duck pieces, remove and drain. Sauté ginger slices, star anise, cinnamon and dried red pepper in a pan of hot oil and sauté the duck cubes until they change color. Then add 30 ml of Haitian Ancient Road cooking wine, 10 grams of sugar, 20 ml of Haitian Jinbiao raw soy sauce, 10 ml of Haitian grass mushroom soy sauce, pour water over duck pieces, boil on high heat and reduce heat, simmer for about 30 minutes. Wait for the duck pieces to be microsoft, add the winter melon, continue to simmer until the winter melon is cooked thoroughly, and the soup can be thickened.
After several hours of slow simmering, under the "finishing touch" of Haitian Jinbiao raw soy sauce and grass mushroom old soy sauce, the duck meat is tender and soft, the outside is crisp and soft, and the soup water is also rich and sweet, clear and not greasy.
When cooking food, you may wish to add some seaweed mushroom soy sauce, the color is brighter and the taste is fresher!