How to make pan sauce primers, how to make pan sauce primers How to make sauce primers?

1. In the first month, fry the cornmeal until yellow (the sauce is fragrant), then blanch it with boiling water, and directly clench it into a fist-sized ball. Wrap it in paper and place it in a cool, dry place to ferment.

When I take it out in the spring of the next year, it can be seen that the corn dumplings have grown a lot of yellow, black, green, and red hairs, so that the sauce introduction is done. Brush the surface of the sauce primer with a brush, make small pieces, and dry it.

2. Fry the soybeans, and then cook, you can use the pressure cooker directly.

Press, wait for it to cool, mix it with sauce and mince it together, not too broken, you can see the small bean paste.

3. Take the sauce jar that is washed and dried, if there is no one in the city, you can cut off the mouthy edible oil barrel. Put the chopped beans and salt in layers, 4 taels of salt for a pound of dry beans, and do not add water to the sauce.

4. Similarly, cover tightly with fine gauze, put it in the sun to ferment, after 7 days, pound it with a sauce rake every day, throw the foam out, speed up its fermentation process, and sprinkle a thin layer of salt on it when sealing, and wait for the sauce to be eaten.

Pan sauce was invented by the Manchu ancestors, and later the process was perfected, and the sauce made was called Pan sauce. Why is it called plate sauce? Because this kind of food is mostly eaten in the camp, so far, the Manchus still call the sauce "plate sauce".

Later, due to the integration of cultures, not only the Manchu people made plate sauce, but also the Han people also made plate sauce. It's just that personal preferences and tastes are different, and it's not an early idea. I used to make sauce at home.

The specific method is: in the first month after the Spring Festival, or in early February. People select the best soybeans and fry them in a pot over low heat.

After it is cooled out of the pot, it is ground into powder with a grinder, and now it is all crushed with a grinder. Then the water is used to make a rectangular cube that is about a foot long and half a foot wide. If it is too big, it will be easy to get heat, and if it is too small, it will be easy to lose water and be impermeable.

If the hair is not transparent, there is no oil. The sauce that will be made in the future is not of good quality and is not delicious. There is still a lot of attention to how many pieces to make here.

Leap years are made as odd numbers, and ordinary years are made as even numbers. After it is done, it should be placed in a cool and ventilated place indoors to dry until the outside of the sauce blank is dry (approx.

3 or 5 days), and then wrap the sauce blank in a layer of kraft paper or newspaper (to prevent flies and insects, dust staining, etc.). Then tie it with a rope. Or hang it on the beam, or find a hot place in the corner of the kang pot table and wait for fermentation.

The distance between each piece is about one inch, and for people with a large population, the sauce can be stacked in layers when there are many pieces, but separated by thin wooden strips, and the sauce blocks will be reversed in about a week and continue to be stored as before. To a certain extent, it is good to have white hairs inside. Wait until the 28th day of the fourth month of the lunar calendar.

At this time, the fermented sauce cubes are washed and cleaned. Break it into small pieces. It should be exposed to the sun, which is for disinfection and sterilization.

At this time, the sauce cube has risen, and there will be oil spilling out of it. At this point, it's time to prepare for the sauce. When serving the sauce, the ratio of sauce cubes to salt is generally three to one, so that the saltiness is just right.

Turn the salty salt into salt water with boiling water, and then you can put a gauze bag wrapped in the ingredients and peppercorns in the boiling water to dissolve the fragrance. Then fix the sauce jar in the yard or garden and brush it clean. At four or five o'clock in the afternoon, the "sauce rake" is washed first, put it at the bottom of the tank, poured in the sauce cubes, and then poured the melted salted brine into the tank.

Here is the introduction of the "sauce rake", which is made of poplar or basswood, a straight rod is slightly higher than the sauce jar, and the other end is made by pressing a square plank with a side length of ten centimeters. Remember, it must be made into a "mortise", and never with nails, because iron nails will rust in the salt. Why do you emphasize that it must be made of poplar or basswood, because these two kinds of wood have no odor.

Do not use pine wood, it will have a strange smell of pine, and the sauce will not taste good in the future. After the sauce is served, cover the sauce jar with a white cloth and tie it with a rope. A strip of red cloth should be attached to the white cloth.

Clause. 1. Make sauce primers: choose cornmeal.

The reason is that the coloring is good-looking. The general ratio is 2 catties of corn: 3 to 4 catties of soybeans.

Fry the corn over slow heat, then blanch it with boiling water, make the blanched corn batter into a ball by hand, be sure to press it vigorously, and finally dip it in some cold water to smooth the surface. At this time, if some dry cornmeal is dipped on the surface, it is not easy to crack. Set the corn balls in a ventilated place, preferably with something at the bottom.

Flip it around often. When it becomes very light, the cracks on the surface will grow.

White hair. Clause.

Summary. Northeast sauce, simple and hygienic, good taste has always been an indispensable delicacy here all year round. But how do you make pan sauce?

To make a good sauce, the sauce primer is the soul of the sauce. The sauce is delicious. So how do you make a sauce primer?

Based on my experience and the information gathered, here are a few ways to do it. The first is pure cornmeal as a sauce primer. Stir-fry the cornmeal, blanch it with boiling water to form a dough, then wrap it in paper or a clean cloth and put it in a warm place to rise.

When a lot of colorful hairs grow, it will become.

Northeast dish sauce, simple and hygienic, good taste has always been an indispensable food here all year round. But how do you make pan sauce? To make a good sauce, the sauce primer is the soul of the sauce.

The sauce is delicious. So how do you make a sauce primer? Based on my experience, I have come up with the following methods for making trousers and collecting information.

The first is pure cornmeal as a sauce primer. Stir-fry the cornmeal, blanch it with boiling water to form a dough, then wrap it in paper or a clean cloth and put it in a warm place to rise. When a lot of colorful hairs grow, it will become.

Northeast sauce, simple and hygienic, good taste has always been an indispensable delicacy here all year round. But how do you make pan sauce? To make a good sauce, the sauce primer is the soul of the sauce.

The sauce is delicious. So how do you make sauce primer book pants? Based on my experience and the information gathered, here are a few ways to do it.

The first is pure cornmeal as a sauce primer. Stir-fry the cornmeal, blanch it with boiling water to form a dough, then wrap it in paper or a clean cloth and put it in a warm place to rise. When a lot of colorful Maozhou Jane grows, it will become.

The second is to use tofu residue and wheat bran to make sauce primers. The tofu dregs and wheat bran should be cooked with water and formed into a ball, and then put in a warm place to ferment like the previous method. The third is with cornmeal, bean flour, and wheat bran.

Stir-fry them and put them in boiling water to make a dough, still wrapped in paper or cloth and fermented in a warm place. Fourth, use steamed bread to make sauce primers, put the steamed buns in a bag, put them in a warm place to ferment, and grow a lot of noisy color hairs to make sauce primers. The fifth, with tofu dregs and wheat bran steamed buns, are cooked, wrapped in paper or cloth with water and balls and above, and put Weizi to ferment in the warm place of the imitation mountain servant.

Summary. Hello dear, according to the official inquiry, the method of making plate sauce without sauce primer is as follows: Prepare raw materials:

Soybeans, salt, first wash the beans, pick out the bad beans, soak them overnight, put the water in the pot that has not been soybeans, boil over high heat and turn to low heat to cook, about two to three hours, in the middle to turn over frequently, to prevent the pot from pasting, it is best to open the lid to cook, people do not leave, cook until there is just no water, but not too dry, stop the fire after cooking the soybeans, cover the pot and simmer for about four hours, so that the soybeans are colored; Then put the soybeans out, put them in a pot and mash them, not too broken, there are watercress in it, and then press the beans into a cube (you can put them in a square mold and knock them out), and then put the soybean pieces in a cool place and let him ferment (long hair is normal); To the month began to lower the sauce. Wash the long hairs on the soybean pieces with water, chop the soybean pieces with a knife, or break them by hand, and break them a little, which is conducive to stirring after the sauce; Put the salt in the water to dissolve, about 500 grams of soybean cubes with 150 grams of salt, put the soybean cubes in a container, pour in the brine, the brine can be submerged over the soybean cubes, and then seal it with a breathable cloth.

Hello dear, according to the official inquiry, the method of making the plate sauce without sauce primer is as follows: prepare the raw materials: soybean letter shed, salt, first wash the beans, pick out the bad beans, soak them overnight, put the water in the pot that has not been soybeans, boil over high heat and turn to low heat, about two to three hours, in the middle to turn over frequently, to prevent the pot from pasting, it is best to open the lid to cook, people do not dry and leave, boil until there is just no water, but don't be too dry, stop the fire after boiling the soybeans, cover the pot and simmer for about four hours, Coloring the soybeans; Then put the soybeans out, put them in a pot and mash them, not too broken, there is also watercress in it, and then press the beans into a cube (you can put them in a square mold, pour them out), and then put the soybean pieces in a cool place and let him ferment (it is normal for the hair to be long and slippery); To the month began to lower the sauce.

Wash the long hairs on the soybean pieces with water, chop the soybean pieces with a knife, or break them by hand, and break them a little, which is conducive to stirring after the sauce; Put the salt in the water to dissolve, about 500 grams of soybean cubes with 150 grams of salt, put the soybean cubes in a container, pour in the brine, the brine can be submerged over the soybean cubes, and then seal it with a breathable cloth.

Put it in the sun for seven days, do not open it, and put a lid on it at night and on rainy days to prevent rain; After seven days, open the cloth, stir it once a day in the morning, skim off the black foam on it, and you can eat it with socks after a month <>of high excitement

Hello, dear kiss, Guan Yingmeng and Yu do not use sauce primers to make the sauce, my point of view is that this method can be used to highlight the original flavor of the ingredients, and at the same time it is healthier. Let me take a closer look at how to make it. First of all, we need to prepare the ingredients.

Choose from vegetables, meat, or seafood, such as green peppers, onions, chicken, shrimp, and more. Cut some of the ingredients into the appropriate size and set aside. Next, we need to make the sauce.

You can choose some seasonings, such as salt, sugar, chicken essence, cooking wine, light soy sauce, dark soy sauce, etc. Mix and match these seasonings according to your personal taste to make a sauce that suits you. Then, we need to heat the pan with cold oil and add the ingredients to the pan one by one and stir-fry.

In the process of stir-frying, you can add the sauce to the plate as needed to make the ingredients more flavorful. Finally, put the fried ingredients on a plate and drizzle with an appropriate amount of sauce. In addition to the above production methods, there are some other contents.

For example, you can choose different seasonings according to different ingredients to make the sauce more varied. At the same time, you can also innovate according to your personal taste and add some of your favorite seasonings to make the plate sauce more personalized. In conclusion, there are many ways to make pan sauce, and you can try and innovate according to your preferences