How do you make a sauce? How do you eat this sauce?

Here's how to make the sauce:

Ingredient list: 500 grams of local pork (preferably pork belly).

100 grams of shiitake mushrooms (after water).

Pat 20 grams of garlic.

20 grams of ginger slices.

15 grams of green onions.

Soy sauce, rock sugar, oyster sauce, juhou sauce, hoisin sauce, garlic chili sauce, barbecued pork sauce.

Chili pepper, cinnamon, blue ginger.

Finely chopped chives, chopped shallots, chopped coriander.

a teaspoon of granulated sugar.

Peanut oil 250ml

A little gold medal brandy.

Production Steps:1Cut the mushrooms into corners and set aside, wash and drain the local pork, and cut into about 2 cm thick pieces.

2.Prepare a heat-resistant stainless steel basin or other heat-resistant wide-mouth utensils, add chili flakes, minced garlic, chopped chives, chopped shallots, chopped coriander, minced ginger, white sugar, and mix well.

3.After the peanut oil is heated, add it to the mixed chili pepper in batches, stirring while adding the oil, so that the chili pepper is in full contact with the oil.

4.Stir the amount of oil in a little soaked in chili, immediately add oyster sauce, light soy sauce (I personally like to use steamed fish soy sauce or seafood light soy sauce on a certain day) and a little gold medal brandy, nothing can be ignored, stir well.

5.Add chopped chives and chopped coriander while hot and mix well.

The above is how to make the sauce, and you can adjust the ingredients according to your personal taste.

In fact, the provocative taste comes from Malaysian Nyonya. There is indeed Nyonya sauce.

The so-called Peranakan sauce, also known as Marajan, refers to a kind of shrimp paste in Southeast Asia.

The word "Nyonya". It's a title. Ming Zheng He went to the West, along the southern coast of China, and began to have Han immigrants to Malacca, Indonesia, and Malaya, and they intermarried with the local aborigines, and their descendants were called Baba for men and Nyonya for women.

The meals they cook are called hot dishes. A common type of shrimp paste in Peranakan cuisine is called Marajan, also known as Nyonya sauce, and its main ingredient is small whitebait. Dried shrimp, chili, peanuts, etc., the taste is salty and spicy.

It is made by oiling it first, then exposed to the sun and then pickled.

West Coast Thyme has a dish called "Malay Nyonya Braised Pork", which tastes very punctual.

"Savoury" is used to describe foods that are delicious and strong.

It is usually said that the bones are roasted in the sauce and the pig's trott......ers are braised in the sauceIt does not refer to the "provoking sauce" roasted bones, "provoking sauce" stewed pig's trotters......Rather, it refers to the delicious, rich roasted bones in sauce and braised pig's trotters in sauce.

Sauce is not a sauce.

This is a salsa from Turkey.

The main ingredients are tomato paste, bell peppers, onions, and coriander.

They are all ingredients that are flavorful and very punchy, and it is normal that they are not delicious.

And this sauce is mainly used as a dipping sauce for tortilla chips and fries, and rarely spreads bread slices.

It is recommended to use it as a hot pot dipping sauce.

There are many kinds of sauces, and I mainly recommend you the delicious Changfu beef sauce, which is easy to learn and understand minced beef 360g

Soybean Paste Yellow Sauce 500g

Chili pepper 200g

Millet pepper 50g

Cooking oil 60g

25g minced garlic

2 shallots.

Minced ginger a little.

Sugar 40g Prepare the ingredients, chop the chili peppers, chop the green onions, ginger and garlic.

Pour the cooking oil into the pan and heat.

After the oil is hot, stir-fry the minced beef and change color.

Then add the chili, green onion, ginger and garlic and stir-fry together.

Pour in all the sauce.

After stir-frying, simmer over low heat, stir-fry from time to time to prevent the pan from sticking.

When the beef sauce is thick and bubbling, add the sugar, stir-fry well, and add a small spoon of chicken broth powder before removing from the pan or omitted.

In this way, the delicious Changfu beef sauce is ready.

It depends on what sauce you want Generally, the most commonly used sauce is spicy sauce and pepper sauce.

Ingredients: 1 3 tsp Sichuan pepper powder, 1 tbsp dark soy sauce, 1 tbsp chili oil, 1 3 tsp white vinegar, 1 tsp sugar, 1 tsp sesame oil, a pinch of salt.

Estimation: Stir all the above ingredients well, and then use it cold.

Usage: This cold sauce can be used for seafood, beef, and mutton cold salad to flavor it. Ingredients for Fish Sauce Sauce:

1 tbsp fish sauce, 1 tbsp rice wine, 1 tsp light soy sauce, 1 3 tsp oyster sauce, 1 2 tsp fresh chicken broth mix, 1 2 tsp rock sugar, a pinch of licorice powder (optional), 1 2 cups water.

Usage: This is the secret of how many restaurants make steamed fish so delicious.

This one downstairs is very accurate! There's nothing better than him, so use it!

Strange sauce. Strange flavor is a unique style of flavor type in Sichuan cuisine, which skillfully blends five flavors: sour, sweet, numb, spicy and salty, and has a taste different from any kind of taste, so it is called strange taste.

The five flavors in the strange taste are harmonized, not depressed by each other, the five flavors and the fresh fragrance are integrated, under the careful tasting, the taste is delicious, and the aftertaste is endless.

Modulating strange smells is generally divided into two types: cold pair and hot one. The cold seasonings include sesame paste, sesame oil, red oil, salt, vinegar, sugar, chopped green onion, ginger ale, garlic paste, Sichuan pepper noodles, soy sauce, and monosodium glutamate. The method of modulation is:

First use sesame oil to disperse the sesame paste, then put the soy sauce, vinegar, sugar, monosodium glutamate, and salt together to disperse and dissolve, and then mix the above two parts of the raw materials together, then add pepper noodles, ginger juice, garlic paste, and finally add red oil, green onion and mix thoroughly, that is, it becomes a strange sauce.

When mixing, it is necessary to grasp the amount of seasoning, and try it while blending to correctly grasp the taste. The strange smell of cold pair is mainly used for pouring and mixing certain dishes, such as: strange chicken, etc.

Hot work is made by heat treating seasonings. In the use of seasonings, no sesame paste is used, but sesame noodles are used, no red oil, but sea pepper noodles, no vinegar, vinegar essence or citric acid, white sugar is slightly more than cold pairing, and other seasonings are the same.

The preparation method is to boil ginger, green onion and garlic first, remove the slag, add sugar to continue boiling, and when the filaments are touched, add sea pepper noodles, salt, sesame noodles and peppercorn noodles, and then boil for a while, add vinegar essence, and finally put in the raw materials for cooking.

Attention should be paid to the amount of various seasoning inputs and the amount of water added in the hot cooking, and water can not be added during boiling, and the vinegar essence is volatile, so it should be added last. This strange flavor juice is spicy, crispy, sweet and sour, fresh, easy to stick to the raw materials, and is mostly used to make strange peanuts, strange beans, etc.

Add water to the sesame sauce, dilute the soy sauce and mix well, mix well to form a strange sauce.

Add minced garlic, minced ginger, vinegar, chicken essence, pepper, chili powder, peppercorns, sesame oil, salt, sugar, spicy sauce and leek sauce.