How to make sauce, how to make sauce steps

Ingredients: flour, water, dark soy sauce, sugar, cooking oil, five-spice powder, salt.

1. Prepare the flour.

2. Water, dark soy sauce, white sugar, stir well.

3. Pour cooking oil into the pot and preheat.

4. Pour the batter into the pot.

5. Add five-spice powder and salt.

6. Stir-fry over medium heat.

7. Serve on a plate.

The simplest is egg sauce, which is delicious and simple.

Stir the eggs, put them in the oil pan, and when they are cooked, put the sauce in them, and put the water according to the weight of your taste. After boiling the water dry. Add chopped green onions, chili peppers and coriander. Change out of the pan.

How to make sweet noodle sauce.

1. Proportion: 10 kg of sauce, 12 kg of water, and kg of salt.

2. Production: Put the salt into the boiling water to melt, pour it into the sauce jar with sauce after cooling, seal it with a muslin cloth, stir it after 24 hours, and the sauce jar should be placed in a sunny place to expose it to the sun (rainproof), stir it twice a day after that, generally make it at the end of the middle and end, and basically brew it in a month.

3. The production of sauce: a. Steam the flour into steamed buns. Flour can be fermented, unfermented, or semi-fermented, and fermented or not can be made into sauces, but the taste and color of the sweet pasta sauce made are slightly different.

b. Break the steamed steamed buns into small pieces (you can also cut them with a knife) after cooling, put them on a mat or cardboard, cover them with a layer of newspaper, and naturally mildew in a relatively cool and dark room, and the room temperature is generally about 30 degrees. After 2 days, the white mycelium is born, in order to prevent the block from heating and turning black, the block can be turned appropriately, and the mycelium turns yellow-green after about 7 days, and then the block is dried, the miscellaneous mycelium is removed, and set aside. Generally, the sauce is made in Futian.

Nowadays, office workers generally buy steamed bread to eat, sometimes the steamed bread that cannot be eaten is discarded after spoiling, you can accumulate the spoiled steamed bread, and then make sweet noodle sauce when the amount is large, it doesn't matter if the amount is small, you can put it in the canned bottle to ferment and make.

The sweet sauce made from the steamed buns I bought tastes worse (I don't know what is mixed in the steamed steamed buns sold on the market now, but it's still good to use to drown pickles.) ）

The production method of salty noodle sauce is to make flour and water and noodles into dough cakes and put them into a pot of boiling water to cook, after the dough cakes are taken out and dried, put them into the greenhouse to let them ferment naturally, and then cut the dough cakes into pieces and dry them in the sun, after the salt is dissolved in the mushroom water, pour the shiitake mushroom water dissolved with salt into the container with the dough block, so that the mushroom water is consistent with the height of the dough block, after the dough is soaked and loose, stir it into a thin slurry, and then put it in the sun to expose it to the sun until the batter is brownish red and translucent oil sludgeThe drying time is 4 6 days, the dried sauce is steamed with steam, and then put it into a porcelain vat and sealed for 13 18 days before becoming a sauce. The pasta made by this method has the advantages of natural salty and sweet taste, translucent maroon sludge color and long shelf life.

Homemade all-purpose sauce at home, secret recipe, 10 minutes to get, steamed buns mixed with noodles and burritos, everything is fragrant.

If you don't know how to cook, then you have to learn this all-purpose sauce, you can directly sandwich steamed buns, rice or mixed noodles, eat very fragrant, 10 minutes to get it, put it in the fresh-keeping box, can be stored for two weeks, it is really a must-have at home, it is worth a try.

The method and ingredients are very simple, no need for cumbersome steps, master the formula, novices will see it at a glance, and the old godmothers will stand aside, okay, don't talk nonsense, please see the specific operation below.

Ingredients: Onion.

Ingredients: ginger, garlic.

Seasoning: bean paste, soybean paste, sweet noodle sauce, garlic chili, sugar, chicken essence.

1. Prepare the ingredients, a fresh onion, a piece of ginger, and two ends of garlic, all of which are indispensable and cannot produce fragrance.

2. Cut the onion into thin strips first, then chop into minced pieces, ginger and garlic, also chopped into minced pieces, the most trouble-free with a food processor, 30 seconds to get.

3. Heat the oil, add more oil, first add the minced ginger, minced garlic and onion, turn on medium-low heat, and stir-fry until fragrant.

4. Start seasoning, add 1 spoonful of Pixian bean paste, 1 spoonful of Haitian soybean paste, 1 spoonful of sweet noodle sauce, 1 spoonful of garlic chili, and stir-fry evenly.

5. After stir-frying well, add an appropriate amount of oyster sauce and chicken essence, and stir-fry again until the seasoning melts.

6. Add a bowl of water, simmer slowly for 5 minutes, and boil until boiling.

7. Before leaving the pot, pour in an appropriate amount of water starch to thicken the sauce to make it thicker, add 1 tablespoon of sugar to enhance the freshness, turn off the heat and remove from the pot.

8. The all-purpose sauce is ready, saving time and effort, whether it is a steamed bun, a meal or a mixed noodles, it is very fragrant, the old godmother is standing aside, and friends who like it must try it.

Ingredients preparation: 5 kg of soybeans, 20 kg of cool white open, 1 small jar, 1 and a half kg of coarse salt, 1 pestle with sauce.

1. Choose high-quality soybeans.

2. Put the selected soybeans into the pot and fry them, if you like the color of the sauce is darker, you will fry the fire a little bigger, and if you like the color of the sauce is lighter, you will fry the fire a little lighter.

3. Put it in a pot, add water to boil over high heat, then change to a simmer and cook, it takes about 1-2 hours to boil the beans until they are soft and rotten.

4. Crush the beans and pile them into a sauce cube of about 25 15 8cm and ferment for about 3-4 weeks.

5. Good fermentation is like this.

6. Remove the packaging, put the sauce under running water and rinse it to brush off the hairs on the surface.

7. Put the sun-dried crushed sauce blank into the jar, boil and melt 750 grams of washed salt with water, remove the dirty foam washed out, pour it into the jar, and continue to add water to 10 kg.

8. Use the white cotton cloth used to make tofu, cover it and tie it up.

9. Use a sauce pestle from the bottom up, draw a circle from the outside to the inside to pound the sauce, and divide it twice a day into no less than 200 times.

10. The more the sauce is mashed, the more broken it becomes.

11. After a month, it can be eaten after fermentation.

1. First of all, put the prepared soybeans into the water to foam, the soaked beans, the whole body is swollen, and the bean skin is broken, and then the bean skin is picked out and the beans are cleaned.

2. Light a fire in a large pot and put the soaked beans and water into the pot to boil. The water should not be too little, so as not to paste the bottom, and not too much, so that the cooked beans will be thin. If you put less water, you can add it halfway, pay attention to the heat, and add some water if you find that there is a paste fragrance.

The beans are red after cooking, and the more red they are, the better the beans, and the sauce will be fragrant.

3. Crush the boiled beans with a pestle, and do not have watercress. You can also use a manual shredder to crush the beans, so that the beans are crushed just right, and it saves effort. The chopped beans are placed on the plate and thrown hard, and the beans are thrown together to make a sauce block, and the broken sauce block will not crack.

4. Wrap the sauce cube in newspaper and wrap it around the outside to prevent the newspaper from cracking. The sauce cubes are then placed in a slightly warmer place in preparation for fermentation. Just at the end of the kang, make a little room and place the sauce cubes. It should not be too hot, then the sauce will be too dry and will not ferment.

5. Generally, the sauce will be fermented for two months, and the pungent smell will be produced after the sauce is made, so the sauce can be opened for cleaning. Because the sauce cubes are fermented, mold is often produced, so if you see mold, Shenhong should not be afraid, it is normal. Brush the sauce cubes with a brush and dry them in the sun.

6. Prepare a porcelain jar, put the dried sauce cubes into the jar with water as needed, and add salt. Add more salt, it's okay if the sauce is salty, but if it's not salty enough, the sauce will turn into a stinky sauce and it will be difficult to eat. Generally, 10 catties of beans should be put at least 4 catties of salt, of course, it is also related to the amount of water.

7. After the sauce is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is climbed every day, and the sauce pestle is used to hit the tank. It is to stir the mixture in the jar again and again to make the impurities in the sauce float on the surface of the water, and use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest.

8. The sauce jar should be covered with a piece of cloth, and it should be breathable and impermeable to ash. The outside should be covered with a waterproof iron cover. When the sauce is fermented, it should be beaten once a morning, and then it should be dried in the tank, that is, the iron lid should be removed and dried in the sun.

If you don't dry the jar, the sauce will have a terrible smell and will not taste good. On rainy days, pay attention to waterproofing and do not let rainwater enter the tank.

9. The sauce will be yellow and red, and the sauce will have a strong aroma and can be eaten.

1. Homemade versatile sauce + sweet noodle sauce ratio.

This recipe is from the Wellness Kitchen, thanks

First not, put in half a bowl of light soy sauce, half a bowl of dark soy sauce, half a bowl of flour and stir well, and then pour in a bowl of water.

**, pour in half a bowl of old oyster sauce and half a bowl of sugar, after boiling, turn to low heat, and stir constantly until viscous.

In the morning, I mixed the salad, and it tasted good

ps: 1.There is a lot of sauce made according to this amount, and it can be reduced proportionally.

2.Adjust the ratio appropriately to make the sweet noodle sauce, the recipe is as follows, try it next time-

Dark soy sauce: Oyster sauce: light soy sauce: sugar: flour: water = 2:2:3:3:3:6

2. Sweet and sour sauce.

1) Materials. starch 1 teaspoon ground black pepper to taste water (apple cider vinegar) 2 tablespoons tomato paste 1 tablespoon honey 1 tablespoon aged vinegar 1 teaspoon soy sauce 1 teaspoon.

b) Practice 1Add the ingredients to the glass container one by one, stir well, and finally add the starch.

2.Put it in the microwave oven for half a minute, pay attention to the heat, take it out and stir evenly, then put it in for half a minute, take it out to see the viscosity of the sauce, the number of heating times depends on the consistency of the sauce, pay attention not to heat it for too long at a time, causing the sauce to be too thick and clumpy.

3.Once the sweet and sour sauce has cooled, it can be stored and enjoyed in a sealed glass bottle.

3) Tips:

1.Pineapple sauce can be added in moderation to make the taste closer, and chicken powder can be added in moderation to enhance the fragrance.

2.Don't put too much starch, otherwise the taste will be greasy and greasy, without the moist taste of sweet and sour friends.

3. Barbecue sauce.

1) Ingredients: tomato paste, cumin, chili powder, minced garlic, wine, apple cider vinegar, soy sauce, onion.

b) Practice 1In a small saucepan, pour 2 cups of tomato paste (preferably homemade), 2 teaspoons cumin, 2 teaspoons chili powder, 1/2 cup red wine, 1 4 cups apple cider vinegar, 1 tablespoon soy sauce, 1 chopped onion, and 1 tablespoon minced garlic.

2.Bring all ingredients to a boil over high heat, then reduce the heat to low and stir until the onion is tender.

3.Add salt and pepper to taste, pour out, blend well with a food processor and store in the refrigerator for 1 week.

4. Shiitake mushroom sauce.

1) Ingredients: 4g of chili powder, 50g of sugar, 300g of dried shiitake mushrooms, 295g of soybean paste

b) Practice 1Soak the dried shiitake mushrooms in advance, cut the soaked shiitake mushrooms into small granules, and chop the green onion and garlic.

2.Heat oil in a pan and pour in minced garlic to bring out the garlic aroma.

3.Pour in the chopped shiitake mushrooms and stir-fry until the oil and shiitake mushrooms are well mixed, then add chili powder and mix well.

4.Pour in the soybean paste and stir-fry a few times, add sugar and continue to stir-fry.

5.The sauce is getting thicker and thicker, add the shallots and stir-fry for a minute or two at the end.

Ingredients: 200 grams of flour, 100 grams of water, 20 grams of dark soy sauce, 20 grams of sugar, appropriate amount of cooking oil, appropriate amount of five-spice powder, appropriate amount of salt.

First, prepare the flour and pour it into a bowl.

2. Then pour in water, dark soy sauce and white sugar and stir well.

3. Then pour cooking oil into the pot and preheat.

4. Pour the stirred batter into the pot.

5. Then add five-spice powder and salt and stir well.

6. Stir-fry over medium heat.

7. It can be used when it is plated.

I know but won't do it. Chef ah rice,

It's all copied online, alas, no one wants to give you the real recipe.