Ingredients: 500 grams each of Haitian soy sauce and light soy sauce, 250 grams each of coriander, carrot, green onion, ginger, peeled garlic, 150 grams of parsley, 200 grams of onion, 100 grams of large green pepper, and large red pepper.
Seasoning: MSG 50 g, chicken powder 100 g, rock sugar 150 g.
Preparation: Coriander, carrots, shallots, ginger, peeled garlic, celery, onions, green peppers, big red peppers, put water in a blender and all twist into a thick juice, add soy sauce, soy sauce, 1 kg of water together in the pot on high heat, change the heat to simmer for 10 minutes, filter out the residue, put in the seasonings to stir well and cool, bottle and put the preservation cabinet at low temperature.
Note: This method saves time, the preparation is relatively simple, with the fragrance of soy sauce, salty and palatable, suitable for steaming, cold mixing, white burning and other dishes. Because the taste of soy sauce is very important, it is best to taste it for more than 7 days and then use it, and do not put it on the wrong taste, it is easy to affect the freshness of the dish.
Method 2:
Ingredients: Hai Tian Sheng Pump 1500 g, Hai Tian Soy Sauce 500 g, Sugar 500 g, MONOS GLUG 200 g, Pepper 80 g, Fresh Soup 6 kg, Thai Fish Sauce 750 g, Mei Ji Fresh 800 g, Ginger 400 g, Shallot 500 g, Garlic 300 g, Coriander 250 g, Green and Red Pepper 400 g each, Carrot Slices 600 g, Salad Oil 100 g, Cucumber Slices 100 g.
Preparation: Green onion, ginger, garlic, green and red pepper with a knife to beat, add coriander, carrot slices, cucumber slices into the salad oil to burn to 50% heat, stir-fry over medium heat, add fresh soup and soy sauce, dark soy sauce, sugar, monosodium glutamate, pepper, Thai fish sauce, beautiful fresh high heat, change the heat to simmer for 15 minutes, filter the residue can be
Features: Ginger, onion, garlic, coriander, green and red pepper after stir-frying, the same can achieve the effect of short boiling time, and the aroma is sufficient, to maximize the nutrition of vegetables. It can be used for clear fish, white-seared shrimp, white-seared kale, etc.; in addition, fresh soup and fish sauce taste better.