How do you make spicy skewer sauce? How to make the sauce of spicy skewers on the street

Summary. First of all, prepare a seasoning, such as minced garlic and applesauce, sugar, vinegar, light soy sauce, dark soy sauce, Sichuan pepper, salt, pepper, etc.; Then, mix the seasonings together and stir well to form a viscous seasoning; Then, pour the seasoning into a large bowl and add an appropriate amount of water; Add an appropriate amount of cornstarch to the water, and stir well with a spoon to slowly thicken the seasoning; Finally, after thickening the sauce, pour it into a bowl or jar and refrigerate it until it is ready to use.

How to make the sauce of spicy skewers on the street

First of all, prepare a seasoning, such as minced garlic and applesauce, sugar, vinegar, light soy sauce, dark soy sauce, Sichuan pepper, salt, pepper, etc.; Then, mix the seasonings together and stir well to form a viscous seasoning; Then, pour the seasoning into a large bowl and add an appropriate amount of water; Add an appropriate amount of cornstarch to the water, and stir well with a spoon to slowly thicken the seasoning; Finally, after thickening the sauce, pour it into a bowl or jar and refrigerate it until it is ready to use.

Can you add, I don't quite understand it.

When you're ready to mix all the seasonings, add a certain amount of water to thicken, stir well, and refrigerate to make a spicy sauce. For the final use, you can drizzle this sauce over the spicy skewers and enjoy the deliciousness.

Spicy skewers seasoning recipe and practice, spicy skewers are one of the snacks that many of us like to eat, spicy skewers as the name suggests is a skewer with bamboo skewers to facilitate diners to eat, it is the most popular embodiment of grassroots cuisine, the following shares the seasoning recipe and practice of spicy skewers.

Out of the stall spicy skewers. Method.

Add to bowl according to the sauce ratio.

Put the sauce in a pan, add starch and water, stir to thicken.

Dress up your favorite ingredients and brush the boiled skewers with sauce (I forgot to take a picture of the skewers).

Each one is evenly spread with the sauce and the taste is superb.

Skewer the skewers according to the stock at home and your own taste (this is part of the stock, the shrimp and beef have already been eaten :)

Cut the small pieces of butter fondue base.

Add water and bring to a boil.

After boiling, you can add ingredients that are difficult to cook first.

Add other strings.

Once cooked, it's ready to eat.

Close-up of Q-bomb beef tendon.

Boil water, wash the vegetables, boil the ingredients in boiling water, and blanch the bamboo skewers.

2. String them together.

3. Twice the amount of stir-fried vegetable oil, pour in the Pixian bean paste and hot pot base in the hot oil, and fry until bubbling.

4. Pour in boiling water, light soy sauce, sprinkle with salt and sugar.

5. After the pot is boiled, pour the ingredients into a deeper basin, sprinkle with sesame seeds, pour in pepper oil, heat the rice cooker, soak for 30 minutes, and serve.

Two large stick bones and ginger slices balsamic vinegar are boiled out of the broth, which is the soul of the skewers of fresh and delicious food.

Spices are washed and need to be cut well. I ended up using twice as much as in the figure.

Heat the oil in a pan and add two tablespoons of Pixian bean paste to stir-fry the red oil.

Pour in all the spices and stir-fry.

The fragrance is overflowing!

Pour in the bone broth, add two tablespoons of balsamic vinegar and two tablespoons of light soy sauce, add a piece of spicy tofu, an appropriate amount of salt, bring to a boil and simmer for 10 minutes until the flavor of the spices penetrates into the soup.

Pour the soup into a basin and sprinkle a large handful of cooked white sesame seeds. I can take out a large piece of the spices, but I am lazy and want to soak the spices more to bring out the taste, so I didn't fish.

Prepare the ingredients in advance, soak the fungus and kelp, boil and peel the quail eggs, blanch the vegetables, tofu, mushrooms, konjac, potatoes, etc., remove the shrimp line and fry the shrimp line, and fry the sausage with a flower knife and slightly fry it in oil. After that, all the ingredients are skewered and soaked in the soup.

If the cauliflower is large, it should also be blanched in water.

All the ingredients are soaked in the soup as much as possible, adjust the position after a while, after soaking for an hour, the flavor can be eaten cold, this is how the cold pot skewers come from, in fact, the bone broth contains fat and is not easy to cool. If you like to eat hot, you can also put the pot on the fire for five minutes before serving it to add flavor.

Spicy and fragrant, it is not inferior to the skewer shops outside!

First, put oil in the pot, put garlic, ginger, peppercorns, dried red pepper and stir-fry Pixian bean paste to stir-fry the red oil.

Second, add bone broth, if you don't have it, you can add water, and add salt to taste after the water is boiled.

Third, pour it into the casserole and continue to cook, the more you cook, the more flavorful it becomes.

Fourth, wear what you like to eat.

Fifth, put the ones that are easy to cook, such as dried tofu and the like.

Sixth, put the hard-cooked ones below and cook them for a while.

Seventh, friends who love spicy food, you can put more dried red peppers.

Then there's the dipping issue.

Add chili oil, salt, chicken essence, sugar, light soy sauce, sesame oil, pepper oil, vinegar to a bowl, stir well and set aside.

Finally, take out the skewers, put them in a basin, and then pour the seasoning soup into the basin, and you can enjoy it with peace of mind!