Now, the weather has gradually become colder, at this time, the dishes can be heavy, so it is a good way to add some rich sauces to the dishes to increase the flavor of the dishes. Today, I will introduce you to a few thick sauces, hoping to help you.
Noodle sauce
Fees:
Lee Kum Kee noodle sauce, 1 kg of soft soy beans, 250 grams of peanut oil, 125 grams of Haitian garlic chili sauce, chili oil and sesame oil, 60 grams of flower carving wine, sugar and monosodium glutamate, 30 grams of chicken powder, 100 grams of minced golden garlic, minced raw garlic and fish sauce.
method:
1, soybean water control, put into the container, pour water over the surface, into the steaming box on high heat after steaming, take out, the soybean and water separation, the soybean crushed into a paste.
2: Put peanut oil in the pot, when it is 30% hot, first add raw garlic, stir-fry the garlic aroma on low heat, then add other ingredients (except golden garlic and fish sauce) and steamed soybean juice 250 grams, simmer until the water and ingredients are mixed evenly, then pour in fish sauce to taste, sprinkle the golden garlic out of the pot.
taste:
Salty and slightly spicy.
Applicable objects:
Chefs all over the country.
apply:
Steamed fish belly in noodle sauce and steamed pork belly in noodle sauce can also be used to cook other meat ingredients.
illustrate:
The flavor of this sauce soy bean is very strong, the taste is salty and fresh, with a very slight spicy taste, and the taste is very good. In addition to cooking the above dishes, the sauce used to make seasonal vegetable dipping sauce is also good.
Universal pot sauce
Ingredient a (2200 g of Guangweiyuan Xiangxiang Smooth Soy sauce, 480 g of Lee Kum Kee Seafood Sauce and Lee Kum Kee Pillar Hou Sauce, 335 g each of Guanghe South Milk and Guanghe White Curd Milk)
Ingredients (100 grams of ginger rice, 50 grams of roasted shrimp, minced garlic, and softly soaked tangerine peel, 150 grams of roasted Jinhua ham and dried shallots, 30 grams of ground fish)
Kos coconut milk 2 bottles (400 ml / bottle), sesame oil 30 g, sand ginger powder 100 g, two pot head, flower carving wine, butter, quake juice 150 g each, haitian oyster sauce, pork belly minced meat 250 g each, Campbell soup oxtail soup 600 g, cooked chicken fat 400 g.
1. Mix the a ingredient evenly, stir well with the second pot head and the flower carving wine.
2, put in the pot butter and cooked chicken fat, after simmering, first put in the pork belly minced, stir-fry on low heat until the meat is mature, then put in the small ingredients, stir-fry on low heat until dry and fragrant, put in the sauce prepared in step "1", continue to stir-fry until the sauce bubbles, pour in the remaining seasoning, simmer until the aroma is strong.
Compound sauce aroma.
Make all the meat pot dishes.
Because of the addition of coconut milk, quercus sauce, sand ginger powder and other spices, this improved version of the pot sauce has a certain difference from the taste of the traditional pot sauce, and the production cost will be a little high.
Small stir-fried sauce emperor
375 grams each of sea rice paste (first blanched water, then put into the oven to dry the water, chopped into minced), garlic slices, soup, cotton sugar 250 grams each, cooked chicken shreds, Jinhua ham shredded (first blanched water, steamed and then rolled into thin wires), green pepper crushed, red pepper crushed 160 grams each, Haitian head soy sauce, chili oil 500 grams each, sesame oil 100 grams, monosodium glutamate 150 grams, Haitian garlic minced chili sauce 230 grams, star anise 10 grains.
Put in the pot of chili oil, when it is 30% or 40% hot, first put in the star anise, stir-fry on low heat, then fish out the star anise, add garlic slices to fry out the garlic flavor, then add the green pepper crushed, red pepper crushed, chicken shredded, sea rice paste, Jinhua ham shredded, stir-fry the aroma on a low heat, pour into the soup, heat on low heat until the soup is about to dry, add the remaining ingredients, stir-fry well over low heat.
Stir-fry seafood shellfish.
If you feel that the shredded ham and chicken are cut too large, you can chop them up and use them. In addition, in some heavier areas, on this basis, 200 grams of oyster sauce and 100 grams of Donggu yipin fresh soy sauce can be added.
Thick mouth of shallot juice
Ingredient a (230 grams of Donggu Yipin fresh, 250 grams of Japanese roast sauce, 150 grams of white sugar, 200 grams of old oyster sauce, 30 grams of dark soy sauce, 20 grams of monosodium glutamate and chicken powder, 100 grams of fried shallots and fried shallots), 30 grams of cooked lard.
Put the ingredients in a pot, simmer for 5 minutes on low heat, add cooked lard and mix well.
Shallot flavor.
Chef of all cuisines.
It can be made of roasted sea cucumber, roasted hoof tendon, and roasted pig's trotter.
The sauce is very umami and the color is beautiful, but some people may feel that the consistency is slightly lower. If it is made by a northern chef, it is recommended to increase the amount of oyster sauce to 250 grams and the amount of sauce to 200 grams.
Sake-flavored roasted gravy
Guyue Longshan (aged in 3 years) 11 kg, Meiji umami juice 11 bottles (800 ml / bottle), 3 kg of fresh soy sauce, 5.5 kg of white sugar.
The above ingredients can be mixed well.
The aroma is sweet with a strong aroma of wine.
Chefs in Jiangsu and Zhejiang.
It is used to roast pork belly (10 kg of pork belly with skin needs to be added with roasted gravy and 2.5 kg of rice wine).
This sauce has a good taste and color, and is more suitable for chefs in Jiangsu, Shanghai and Zhejiang. However, the amount of soy sauce must be well controlled, because the longer the braised meat is stored, the darker the color will be, so when using, it is recommended to increase a little chicken rice soy sauce, which can make the prepared meat look red and bright.
Fish head sauce
Ingredients (Lee Kum Kee Pillar Hou Sauce, Hoisin Sauce, Satay Sauce, Char Siu Sauce 720 g each, Lao Gan Ma Tempeh Oil Chili Pepper 420 g, White Pepper 50 g, Lee Kum Kee Tahini 240 g, Dinghao Peanut Butter 700 g, Guanghe Rose Curd Milk, Guanghe Curd Milk, Guangweiyuan Grinding Sauce 330 g each, Spicy Girl Sauce 200 g, Baoer Beef Juice 500 g, Lee Kum Kee ShaCha Sauce 600 g)
500 grams of salad oil, 400 grams of dried shallots and minced garlic, 150 grams of Meiji umami juice and haitian natural soy sauce, 200 grams of flavor powder, 1 kg of spice water, 750 grams of rock sugar water.
Put the salad oil in the pot, when it is 50% hot, add the dried shallots and garlic and stir-fry, pour in the mixed a-ingredient, simmer slowly for 5 minutes on low heat, pour in rock sugar water and spice water three to four times, simmer for 1 hour on low heat, and season with the remaining ingredients.
Rock sugar water:
Put 750 grams of rock sugar and 1 kilogram of water into a pot and simmer over low heat until all the rock sugar is dissolved.
Perfumed water:
Put 2 kg of water in the pot, add 10 grams of grass fruits and star anise, 15 grams of tangerine peel, 8 pieces of fragrant leaves, simmer the aroma on low heat, soak from the fire until the water becomes cool, and filter it.
The compound sauce is fragrant and slightly spicy.
All meat stews are made, especially for the shaving of the braised fish head.
The compound flavor of this sauce is particularly strong, but the cost is high, and some ingredients are not easy to buy, so please use similar products instead.
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