Today boiled a bottle of Sichuan soy sauce (also known as compound soy sauce or copy soy sauce), basically speaking, is the Sichuan cuisine whether it is stir-fried vegetables or cold dishes or even copy this snack are necessary universal soy sauce, although each family has its own method, today and I share with you the Sichuan compound soy sauce I summarized the boiling method. The advantage of this boiled soy sauce is that the taste is mellow, the flavor type is rich, and it is cooked soy sauce, which is better to mix vegetables and mix noodles. Like red oil, it is an indispensable spiritual match for Sichuan cuisine. 【Precautions】 1.Must use a non-stick pan, the metal pot will definitely have a paste taste 2.After the high heat boils, it must be slowly boiled with the minimum heat, otherwise it will paste the pot or control the total amount and salt. 3. Basic soy sauce to choose the most common soybean soy sauce, do not need to use the taste of extremely fresh, Donggu yipin fresh this kind of umami soy sauce. Ingredients: ordinary soybean soy sauce 500 grams Pure water 350 grams of rock sugar 20 grams (like sweet can be changed to brown sugar 20 grams of rock sugar 10 grams, the south likes to eat sweet friends, brown sugar and rock sugar each doubled. ) Spices: 2 star anise 1 small slice of cinnamon peppercorns 30 grains of grass fruit half a fragrant fruit 3 pieces of Shannai 3 pieces of fragrant leaves A little cumin a little tangerine peel (if you are troublesome, you can only use incense leaves, cinnamon, star anise, peppercorns, these supermarket seasoning cabinets are available) Accessories: 70 grams of celery 30 grams of ginger 30 grams of carrots 120 grams of coriander 40 grams of yellow sauce 20 grams of dried mushrooms, dried mushrooms, dried mushrooms, washed water, dried into the pot (can not be added, or replaced by fresh mushrooms 25 grams) dried scallops, sea rice 10 grams, Wash with water (can be added without adding, or fresh oysters can be added, which is oyster sauce compound soy sauce.) Similarly, seaweed and wakame can also be added in small quantities to provide umami) [Method] 1. Cut vegetables into small pieces or small slices to quickly release the taste, put them into the pot with accessories, spices and sugar, add 350 grams of pure water, boil on high heat and then turn to low heat and simmer for 15-20 minutes. 2. Add soy sauce after the time, boil and turn to low heat to simmer for 25-20 minutes, the middle needs to be fished out with a leak to prevent the spices from boiling for too long. When scooping up, squeeze the residue inside the tight leak with the back of the spoon, and don't waste the soy sauce juice. 3. Stir while minimizing heat, simmer until the liquid is slightly viscous Hanging spoon, turn off the heat and put into the container. Let cool, filter and immediately place in the refrigerator for refrigeration, slow down overnight, and then eat the next day.
By is Shou Chong not Shou Yin
<h2>Royalties</h2>
Ingredients
Soybean soy sauce 500 g Shin and June fresh or Luhua black bean soy sauce
Purified water 350 g
Sugar 20 g brown sugar, 10 g rock sugar
spices
2 octagons
1 piece of cinnamon
Da Hong Pao Peppercorns 30 grains
Grass fruit half a piece
Fragrant fruit half a piece
Yamana 3 tablets
3 incense leaves
Cumin 6 g
Tangerine peel 5 g
Accessories
Celery 70 g
Ginger 30 g
Carrots 30 g
Onion or shallot head 120 g
Parsley 40 g
Yellow sauce 20 g
Dried shiitake mushrooms or dried hazelnut mushrooms 10 g (before preparation)
Dried scallops 10 g
Haimi 10 g
<h2>Practice steps</h2>
1, Xuanxin and June fresh or Luhua black bean soy sauce is the best
2, it is best to use rock sugar, temporarily not at home, replace with granulated sugar. Sea rice and dried scallops should be washed more than three times, and then soaked in water for about half an hour before use. Dried shiitake mushrooms and dried hazelnut mushrooms should be washed with water, soaked in water to make it soft, and then squeezed as much water as possible before use.
3, coriander should carry the root, the root taste is the strongest, but wash the sediment
4: Wash the celery cut and wash the water
5. Cut the dish into small pieces or slices that are convenient for appropriate taste
6. Weigh all spices properly.
7, 1. Vegetables cut into small pieces or small slices to quickly release the taste, together with accessories, spices, sugar into a non-stick pan, add 350 grams of pure water, boil on high heat and turn to low heat to simmer for 15-20 minutes. 2. Add soy sauce after the time, boil and turn to low heat to simmer for 25-20 minutes, the middle needs to be fished out with a leak to prevent the spices from boiling for too long. When scooping up, squeeze the residue inside the tight leak with the back of the spoon, and don't waste the soy sauce juice. 3. Stir while minimizing heat, simmer until the liquid is slightly viscous Hanging spoon, turn off the heat and put into the container. Let cool, filter and immediately place in the refrigerator for refrigeration, slow down overnight, and then eat the next day. The experimental method is to see if it can hang on the wall and stick to the spoon
<h2>Tips</h2>
* Do not use a non-stick pan, an iron pot can not * Use pure water, the sauce out of the clean * The container must remember to disinfect, and be oil-free and water-free. The non-stick pan should also be washed and wiped clean with paper to ensure that there is no oil and no water. In this way, it is usually placed in the refrigerator, and when it is used, it can be stored for about three months.
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