I want to know how to make authentic itachi sauce. For barbecue. Kneeling and begging... It s better

Mix with sweet sauce and minced peanuts.

Can you call me** My name is**number Professional Authentic Gluten Roasting Technical Training Bulk wholesale gluten powder The recipe for two sauces is 280 yuan.

Summer is coming, and the most popular thing in Xi'an recently is baked gluten. Roasted gluten is fat, big ears, eat several at a time, a buddy in the [crown, fragrant, xing) small, eat] learned several kinds of baked gluten sauce: spicy sauce recipe bean paste 100 grams of salt 25 grams of monosodium glutamate 25 grams of salad oil 400 grams of sugar 50 grams of chicken essence 50 grams of minced garlic pepper noodles 50 grams of white sesame seeds 50 grams of chopped green onion 50 grams of minced ginger 25 grams of thirteen spices 20 grams.

2: Production. Heat the salad oil in the wok to high heat and then cool to 40% hot, put all the ingredients (except minced garlic, salt, monosodium glutamate, and chicken essence) into the pot together, then add two small spoons of water, simmer slowly over low heat, and stir continuously with a spatula, the water vapor becomes smaller for about 10 minutes, and the remaining seasoning can be poured into the pot.

Two: spicy sauce recipe.

Chili noodles: 100 grams Salt: 20 grams of chicken essence: 15 grams of Sichuan pepper noodles: 10 grams of monosodium glutamate: 10 grams Salad oil: 120 grams 2, production: Heat the oil and cool it until it is hot, put all the seasonings into the pot and stir well.

Roasted gluten is a kind of Xi'an snack, which is processed by mixing, soaking, steaming, boiling, roasting and other processes, and finally sprinkled with seasonings to become fragrant roasted gluten. How to make baked gluten delicious, the most important thing is the sauce for baking gluten.

Ingredients recipe calories: kcal).

Take 100 grams of chili noodles as the main ingredient.

20 grams of salt. Seasoning preparation.

1Take 100 grams of chili noodles, 20 grams of salt, 15 grams of chicken essence, 10 grams of Sichuan pepper powder and 120 grams of salad oil, put all the seasonings into the seasoning jar and stir thoroughly. Prepare l00 grams of cumin powder separately.

2 handfuls of gluten on a skewer with an iron chisel. Place it on top of an iron trough with charcoal fire, brush with the right seasoning, and then remove the cumin powder and bake for about 2 minutes until it is ruddy and oily.

Curry-flavored grilled gluten dressing is prepared.

50 grams of curry powder, 30 grams of curry oil, 30 grams of cooking wine, 10 grams of salt, 3 5 grams of pepper, 5 grams of chicken essence, 30 grams of sesame oil, 25 grams of spicy noodles and 25 grams of onion powder, stir them well and brush them on gluten, and serve after baking.

Seafood-flavored seasoning preparation.

Take 50 grams of oyster sauce, 50 grams of Zhuhou sauce, 30 grams of fresh soup, 50 grams of scallion oil and 5 grams of salt, stir them well, brush them on gluten, bake them and eat them wrapped in lettuce.

1. The production of red oil.

10 pounds of rapeseed oil (soybean oil, peanut oil, sunflower oil second, must not use blended oil, salad oil), 2 pounds of pepper (must use small pepper) crushed the finest, pepper two, cinnamon two, star anise 1 tael, cumin 1 tael, grass fruit 1 tael, good ginger 1 tael, grass cole two, mountain naphthalene two, bay leaf two, green onion 5 taels, fresh ginger 5 taels

First put the rapeseed oil into the pot and boil (10 into heat), cool down about 2 minutes from the fire source (8 minutes hot), put the ginger slices and green onions into the oil pot, stop for half a minute and then put all the ingredients into the oil pot, stir back and forth several times, fry the ingredients for about 5-6 minutes and take them out (this sauce can only be fried 2 times, and then boil the water for noodle sauce), at this time the oil temperature is about 180-200 degrees, gradually put the pepper noodles into it (not all at one time put it all into the oil pot) stir while putting it, wait until the oil temperature is close to room temperature and then put the spicy essence 4 taels, 4 taels of sesame oil essence, an appropriate amount of thirteen spices, and an appropriate amount of oil-soluble capsanthin are put into the oil pan and stirred well, cover the pot tightly, stir 4-5 times within 24 hours, and stir well before it can be used after 24 hours.

2. Preparation of sauces.

5 catties of water, 3-5 taels of salt (depending on the quality of the sweet noodle sauce), about 1 catty of the ingredients after making red oil (can be boiled 2 times), boil the water for 20 minutes and add the sweet noodle sauce (the *** of the sweet noodle sauce is less), Wang Shouyi thirteen spice half packets, an appropriate amount of bean paste, an appropriate amount of garlic powder, a little curry powder, 3 taels of monosodium glutamate, 2 taels of chicken essence, 3 taels of meat flavor, fully stir and remove from the fire source.

3. Other ingredients.

Fried sesame seeds, fried peanuts and rice crushed, Xinjiang good cumin powder, high-quality pepper powder, Dahongpao pepper powder, Wang Shouyi thirteen spices.

Tahini, barbecue.

4. Brush the sauce evenly on the gluten with a brush, marinate for 5---10 minutes, then evenly brush the red oil on the gluten skewers for a few seconds, put it on the oven to bake and bubble, brush the red oil again and bake it after a while, and sprinkle sesame seeds on the outside of the bake.

I was in Xi'an and a family of Guanxiangxing, snacks, and learned. It's okay, you can go check it out.

Preparation of fragrant baked gluten sauce :

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 1 package of special fresh No. 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt.

2. Chop the pickled pepper finely, peel and mash the garlic cloves.

3. Mix sesame paste, peanut butter, garlic foam, pepper powder, special fresh No. 1, chicken essence, sugar, refined salt, etc. in a porcelain container. 4. Burn with vegetable oil until eight mature, put in the pickled pepper and fry fragrant, then pour it into the porcelain seasoned material and cover the lid, let it cool and taste it again, if it is salty, put some sugar monosodium glutamate, and add a little salt to become a fragrant sauce.

Preparation of baked gluten:

Gluten raw materials (protein content up to 80% or more) using high-quality wheat protein powder, after mixing, flooding, steaming, boiling, baking and other processes, the roasting process brushed cumin, salt, ghee, with the increase of the heat gradually overflowing aroma, and then brush on the carefully boiled special baked gluten hot sauce, red oil and spicy seeds, while roasting and brushing the process will make a squeaky sound, the fragrance is far away, hook people's appetite. Handmade, nutritious, clean and hygienic. After it is made, a string of roasted gluten with golden yellow and red brightness is smooth and soft in the mouth, spicy and fragrant, and the mouth is fragrant after eating, and the aftertaste is long and ......

Ingredients: 100 grams of bean paste, 25 grams of salt, 25 grams of monosodium glutamate, 400 grams of salad oil, 50 grams of sugar, 25 grams of chicken essence, 50 grams of minced garlic, 50 grams of Sichuan pepper noodles, 50 grams of white sesame seeds, 50 grams of chopped green onions, 25 grams of minced ginger, 20 grams of thirteen spices.

There is no special technique, just add water and simmer over high heat until it becomes a sticky sauce.

The production of red oil:

1. 10 catties of rapeseed oil (soybean oil, peanut oil, sunflower oil are secondary, do not use blended oil and salad oil) 2 catties of small peppers (must use small peppers) crush the finest pepper two cinnamon 1 tael star anise 1 tael cumin 1 tael grass fruit 1 tael ginger 1 tael grass cole 2 mountain naphthalene 2 bay leaves 2 green onions 5 taels fresh ginger 5 taels.

2. Put the rapeseed oil into a pot and bring to a boil (10 hot).

3. Cool down from the fire for about 2 minutes (8 minutes hot), put the ginger slices and green onions into the oil pot.

4. Stop for half a minute and then put all the ingredients into the oil pan and stir back and forth several times.

5. Fry the ingredients for about 5-6 minutes and remove them (this sauce can only be fried 2 times, and then boil the ingredients in water for noodle sauce).

6. At this time, the oil temperature is about 180-200 degrees, gradually put the chili noodles in it (not all at one time) and stir while putting it.

7. Wait until the oil temperature is close to room temperature, then put 4 taels of spicy essence, 4 taels of sesame oil essence, an appropriate amount of thirteen spices, and an appropriate amount of oil-soluble capsanthin into the oil pot and stir well, cover the pot tightly, stir 4-5 times within 24 hours, and stir well after 24 hours, and then use it after 24 hours.

Try the following:

Baked gluten sauce.

1. The production of red oil.

10 pounds of rapeseed oil (soybean oil, peanut oil, sunflower oil second, do not use blended oil, salad oil).

2 catties of small peppers (small peppers must be used) are crushed the finest.

Two peppercorns, two cinnamon, 1 tael of star anise, 1 tael of cumin, 1 tael of grass fruit, 1 tael of good ginger, two taels of grass coarse, two taels of naphthalene, two bay leaves, 5 taels of green onions, 5 taels of fresh ginger.

First put the rapeseed oil into the pot and boil (10 into heat), cool down about 2 minutes from the fire source (8 minutes hot), put the ginger slices and green onions into the oil pot, stop for half a minute and then put all the ingredients into the oil pot, stir back and forth several times, fry the ingredients for about 5-6 minutes and take them out (this sauce can only be fried 2 times, and then boil the water for noodle sauce), at this time the oil temperature is about 180-200 degrees, gradually put the pepper noodles into it (not all at one time put it all into the oil pot) stir while putting it, wait until the oil temperature is close to room temperature and then put the spicy essence 4 taels, 4 taels of sesame oil essence, an appropriate amount of thirteen spices, and an appropriate amount of oil-soluble capsanthin are put into the oil pan and stirred well, cover the pot tightly, stir 4-5 times within 24 hours, and stir well before it can be used after 24 hours.

2. Preparation of sauces.

5 catties of water, 3-5 taels of salt (depending on the quality of the sweet noodle sauce), about 1 kg of the ingredients after making red oil (can be boiled 2 times), boil the water for 20 minutes, remove the ingredients and add the sweet noodle sauce (put less of the sweet noodle sauce), half a pack of thirteen spices, an appropriate amount of bean paste, an appropriate amount of garlic powder, a little curry powder, 3 taels of monosodium glutamate, 2 taels of chicken essence, 3 taels of meat essence, fully stir and remove from the fire source.

3. Other ingredients.

1. Stir-fry the sesame seeds.

2. Fry the peanuts and crush them.

3. Good cumin powder in Xinjiang.

Fourth, high-quality pepper.

Fifth, Dahongpao pepper powder.

Sixth, thirteen incense.

Seven tahini. 8. Barbecue.

4. Brush the sauce evenly on the gluten with a brush, marinate for 5---10 minutes, then evenly brush the red oil on the gluten skewers for a few seconds, put it on the oven to bake and bubble, brush the red oil again and bake it after a while, and sprinkle sesame seeds on the outside of the bake.

Five-spice: Spraying a small amount of pepper and thirteen spices is the five-spice.

Spicy: Spraying a large amount of pepper and peppercorn powder in red oil is spicy.

Cumin flavor: Spraying a large amount of cumin powder and a small amount of pepper is cumin flavor.

Ingredients: 300 grams of beef tendons, 300 grams of crispy bones. Excipients: 2 tablespoons of bean paste, 4 tablespoons of sweet noodle sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 star anise, 1 green onion, 1 large piece of ginger, a little salt, appropriate amount of vegetable oil, 8 tablespoons of cooking wine, 3 cloves of garlic.

The practice of braised beef plate tendons and crispy bones in sauce:

1. Cut the raw beef plate tendon into a 2 cm wide strip, and cut it into broken wires, otherwise it will not be bitten; The crescent moon bone is cut into 3 cm square pieces. Wash all and soak in water for at least 5 hours.

2. Put the soaked beef tendons into the pressure cooker, add green onion and ginger and two tablespoons of cooking wine, and press for 20 minutes.

3. Wash the pressed tendons with warm water and set aside.

4. Pin the wok and add cold water, put in the soaked crescent bones, add two tablespoons of cooking wine, and blanch.

5. Wash the blanched crescent moon bone with warm water and set aside.

6. Do not put oil in the wok, put in the tendons and crispy backbones and stir-fry, dry the water and set aside. Drying the water allows the ingredients to absorb the flavor better.

7. Heat a wok, add an appropriate amount of vegetable oil, add 2 tablespoons of bean paste and 4 tablespoons of sweet noodle sauce and stir-fry until fragrant. Then add the green onion, ginger, garlic and star anise and stir-fry until fragrant.

8. Add the tendons and crispy bones and stir-fry.

9. After stirring well, add boiling water to cover the raw materials.

10. Add 2 tablespoons of light soy sauce, 1 tablespoon of sugar, a little salt, 4 tablespoons of cooking wine, and bring to a boil over high heat.

11. Simmer over low heat until the soup is dry, remove from the pot and put on a plate, and garnish with coriander.

1. Put a little ginger slices in the water, blanch the raw beef tendon and remove it. 2. Put enough water in the blanched beef tendon, put ginger slices, cooking wine, cook, and use a pot, I use a pressure cooker is faster. 3. Remove the cooked beef tendon.

4. Separate the soup. 5. Cut the green onion into sections, separate the white onion from the green onion, and cut the red pepper into thin slices. 6. Put a little oil in the pot, add the green onion and stir-fry until fragrant 7, put in the cooked beef tendon 8, put an appropriate amount of barbecue sauce and salt to stir-fry 9, pour in a little soup left over from the boiled beef tendon 10, add the red pepper and green onion 11, and stir-fry appropriately.

Stewed beef tendons. Recipe description Golden yellow, soft and salty.

Material. Ingredients: 500 grams of beef tendons, seasoning: 50 grams of duck fat, 5 grams of green onions, 5 grams of ginger, 5 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of soy sauce, 3 grams of salt, 3 grams of corn starch.

Method. 1.Wash the beef hoof tendons with water, boil them in a pot of white water, take them out to cool, and cut them into long pieces one inch long and five minutes wide with a knife;

2.Sit on a boiling spoon, blanch the cut beef tendons with boiling water, and control them;

3.Sit on the oil spoon, beat duck fat, green onions, ginger minced spoon, cook cooking wine, soy sauce, hit the broth, add the main ingredients, put monosodium glutamate, salt to adjust the taste, hang the thickener, beat the oil (duck fat), turn it.

Materials. Ingredients.

750 grams of beef tendons.

Accessories. Old soup.

750 grams. Beef stew packet.

1 pc. Sweet noodle sauce.

2 teaspoons. Grass fruit.

1 pc. Green onion and ginger.

15 grams. Aniseed.

2 pcs. Cumin.

5 grams. Angelica dahurica.

4 tablets. Preparation of beef tendon sauce.

Ingredients: old soup, beef tendon tendon.

Seasoning: green onion and ginger, beef stew packet, angelica, cumin, grass fruit, cloves, soy sauce, sweet noodle sauce.

Wash the beef tendons and put them in a pot of cold water, add green onions and ginger, and a teaspoon of cooking wine to bring to a boil.

Bring to a boil over high heat, skim off the floating dust and cook for 20 minutes.

Remove the boiled beef tendons and wash them with warm water to remove the floating residue.

Put it in a boiling pot and add the old soup and sweet noodle sauce.

Add hot water to the tendons, add all the seasonings, bring to a boil over high heat, and then change to low heat and simmer. (The beef tendon tendon stews for a long time, so there must be more water).

After cooking for about an hour, add an appropriate amount of salt. Cover and continue to simmer.

Cook until the tendons are soft and glutinous, and turn off the heat. The beef tendon tendon with sauce can be sliced and eaten directly, or it can be mixed cold or stir-fried.

Cooking skills. If you don't have time to simmer slowly, you can use a pressure cooker to save time and effort.

Beef tendon is different from beef, beef stew will shrink, beef tendon sauce will rise when cooked, and there must be more soup.