How do you dilute black pepper sauce and can black pepper sauce replace black pepper?

Black pepper juice: chopped onion, chopped black pepper, butter, sauce.

Heat the pan, add the butter, chopped onion, chopped black pepper, stir-fry until fragrant, add the red wine, when the wine pieces are dry, add the sauce, add the cream, salt, chicken essence.

Powder seasoning. Method:

1/2 teaspoon of ground black pepper or chopped black pepper.

A small piece of butter.

Half a scoop of dark soy sauce. 1 scoop of light soy sauce.

1 spoonful of oyster sauce. 1/2 scoop each of MSG and chicken essence.

A pinch of sugar. Small half bowl of soup.

The easiest way to make black pepper juice is to add cream noodle sauce to a small amount of boiling water (butter melts, add an appropriate amount of flour and water, stir well), chicken essence, black peppercorns, and beef powder to beat into a paste.

The more complicated approach is:

Add oil, minced onion, stir-fry until fragrant;

Soy sauce, beef gravy, sugar, salt, wine (red wine is best), black pepper, tomato juice, mushroom cubes. If it's too dry, you can add a little boiling water;

Thicken an appropriate amount, stir while pouring, and stop in moderation.

The above materials are available in major supermarkets).

The easiest way to make black pepper sauce is to put basil.

Put the onion, chicken, and tomatoes in a blender, add a small amount of water, and whip until juice. Bring to a bridle in a saucepan over low heat, adding salt and black pepper. I like spicy ones, so I put a lot of ground black pepper.

It can be adjusted according to personal taste. Boil over low heat until thick, and if you really can't thicken it, you can thicken it. This way the black pepper juice is ready.

This black pepper juice is really good, no worse than the outside. Highly recommended.

Add oil, minced onion, stir-fry until fragrant;

Soy sauce, beef gravy, sugar, salt, wine (red wine is best), black pepper, tomato juice, mushroom cubes. If it's too dry, you can add a little boiling water;

Thicken an appropriate amount, stir while pouring, and stop in moderation.

Black pepper juice: Add an appropriate amount of oil to the pot, add minced onion and garlic, fry until flavorful, add black pepper powder and stir-fry, stir-fry over low heat, add the sauce after the black pepper flavor is stir-fried, and simmer slowly. After 5 minutes, season carefully and add the light cream.

Appropriate amount) is ready.

Stir-fry the first chopped garlic, ginger, and diced onion with a small amount of oil, pay attention to the fire not too much, and change to low heat after the oil is spicy. Then add the ketchup.

It seems that there is a special black pepper sauce in Western food, but ordinary people usually don't prepare it, so I use tomato sauce with a lot of black pepper instead! But note that the ketchup can't be added too much, and you can't let it rob the black pepper and the meat flavor) The purpose of adding ketchup is explained, good! Now don't forget that it's still fried in the pot, don't get distracted!

Let's go on, stir the contents of the pot and add water, a little more water, because we have to add cornstarch to thicken it!

Add some cooking wine while collecting the soup.

Salt and MSG, and black pepper at the end, add more black pepper (you can taste the soup at this point) until you feel a strong black pepper flavor!

Okay, you can combine the results of the two steps into one, and pour the soup over the prepared steak cake.

Change it to black pepper juice and maybe it will taste even better!! Here's how:

1。Prepare an appropriate amount of minced onions!!

2。A handful of minced garlic!!

3。And ground bacon.

5。Black pepper sauce or crushed black pepper 6. And tomato juice.

7. Dark soy sauce. 8. Light soy sauce.

9. The Great Wall is dry red.

Salt. Wine. and other condiments. The steps are as follows:

First prepare an appropriate amount of water to boil, and then take another pot and pour it in.

Appropriate amount of salad oil: Add 2 and 1 and fry until soft, then pour in 5, fry in a pan, and finally pour in the prepared boiling water, add 3 and 4, and add 6

11. After that, it is cooked until it is 7 percent thick, which means that the juice is collected into the sauce you want.

Black pepper sauce should not be used as a substitute for black pepper, after all, the taste is different. But there is no problem if it is pickled. Underneath with chicken breast.

Take it as an example to see how pickled it tastes better.

Marinate the chicken breast.

Method]: The first type: oyster sauce black pepper flavor.

Scratch the chicken breast with a flower knife, slowly pat it a few times with the back of the knife, then add 20g of oyster sauce, 15g of light soy sauce, 2g of salt, 10g of cooking wine, and coconut oil.

5g, 8g ground black pepper. After putting it in, massage for 1 minute.

Step 2: Place in a sealed bag or use plastic wrap.

Wrap and refrigerate for 1 night to taste. If you want chicken breast to be tender and juicy, the most important thing is to keep the moisture inside the meat from being lost.

The second: garlic honey flavor.

10g minced garlic, 2g salt, 15g light soy sauce, 10g cooking wine, 5g coconut oil, 10g honey. Exactly the same as the first step, put it into the chicken breast with filial piety like a flower knife, massage it for one minute, then wrap it in plastic wrap and seal it and put it in the refrigerator overnight to marinate it into the flavor.

Here are a few more simple ways to marinate chicken breasts:

The first type: Shine the mouth with lead taste.

1 tablespoon coconut oil, 15g light soy sauce, 10g oyster sauce, 10g cooking wine, 8g black pepper, 3 slices of ginger, 3-4 slices of garlic.

The second: barbecue flavor.

15g light soy sauce, 5g dark soy sauce, 10g oyster sauce, 8g black pepper, cumin powder.

spoon, peppercorn noodles, paprika, 1 spoon of coconut oil.

The third: Orleans flavors.

1 tablespoon of Orleans powder, 1 tablespoon of honey, 10g of minced garlic, 10g of cooking wine.

Fourth: yogurt curry lemon flavor.

30g yogurt (can be replaced with coconut milk.)

10g honey, curry powder.

2 tablespoons, lemon juice.

2 tablespoons, 2g salt, 10g coconut oil

The fifth: Korean-style spicy mouth.

10g coconut oil, 2 tablespoons of Korean hot sauce, 15g of honey, 10g of minced garlic, a pinch of minced ginger, 5g of black pepper.

There is no black pepper in marinated meat at home, of course, black pepper sauce can be used instead, but black pepper sauce still has sauce ingredients.

The black pepper sauce tastes saltier, and the black pepper flavor is still different, if you soak into the roast chicken or something, it may be paste, and the black pepper sauce generally has sugar.

Can black pepper sauce be substituted for black pepper? Black pepper sauce is not a substitute for black pepper, because the taste is slightly different, so it cannot be replaced.

It can be poured over the steak and eaten.

Ingredients: 600g steak.

Excipients: appropriate amount of cauliflower, appropriate amount of carrot, appropriate amount of Zheng hail dust spices, appropriate amount of steak sauce.

The preparation of frying steak.

1. Ingredients: steak.

2. Ingredients: cauliflower, carrot.

3. Cut the cauliflower into small pieces, peel and slice the carrots.

4. Cauliflower and red radish are steamed in a steamer over high heat.

5. Put the steamed cauliflower and carrot on a plate for later use.

6. Heat the pan and turn the heat to low heat and put in the steak, the steak is very large and very thick, you need to be patient and slow frying.

7. After frying one side, turn it over and fry the other side.

8. Sprinkle with the appropriate amount of herbs, so that both sides of the steak are evenly coated with herbs, and fry until seven are ripe.

9. Place the steak in a plate with cauliflower.

10. Pour black pepper juice over the steak and serve.

Black pepper juice is usually a sauce made from a mixture of black pepper bucket flour, salt, vinegar, oil, etc. If the black pepper juice is too strong, it can be adjusted by diluting it appropriately. There are several ways to dilute black pepper juice, and here are a few common ones:

1.Add water to dilute: Pour the black pepper juice into a bowl, gradually add an appropriate amount of water and celery, and stir well.

2.Add chicken broth or vegetable broth to dilute: Pour the black pepper juice into the pot, pour in an appropriate amount of chicken broth or vegetable broth, stir well and bring to a boil to dilute the black pepper juice.

3.Add milk or yogurt to dilute: Pour the black pepper juice into a bowl, add the milk or yogurt, and stir well to dilute the black pepper juice.

It is important to note that the amount of black pepper juice diluted should be moderate, and do not add too much water or other liquids so as not to affect the taste of black pepper juice. In addition, the ratio of black pepper juice can also be adjusted according to personal taste.

Here's how to dilute black pepper juice:

You can also add water to dilute it, but you need to heat the black pepper juice, so that the taste will be better.