Want to know how to make the sauce and how to make the sauce on your own

Spicy sauce. This sauce can be suitable for all kinds of seafood and is also the best sauce for marinating beef and lamb.

The ratio of the sauce is 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 little salt, and all the seasonings can be stirred well.

Peppers and shallots. This sauce is suitable for mixing noodles.

Method: 1. Pour in the hot oil and stir-fry the ginger paste until golden brown.

2. Then pour in the garlic and stir-fry to bring out the fragrance, pour in the chopped green onion and chili pepper, and stir-fry to bring out the flavor.

3. Then pour in half a teaspoon of soy sauce, 1 teaspoon of Shaoxing rice wine, 1 teaspoon of salt, 1 8 teaspoons of sugar, stir well and you can get out of the pot.

Cold vegetable juice. This sauce is suitable for cold dishes and can also be made into Chinese-style vegetable salads.

The proportion of sauce ingredients is: 15 grams of minced garlic, 15 grams of light soy sauce, 10 grams of sesame oil, 10 grams of vinegar, 10 grams of oyster sauce, 5 grams of sugar, and an appropriate amount of oil and chili peppers. Friends who like sour can add lemon juice, especially when making pickled pepper chicken feet, be sure to put lemon juice.

Tomato sauce. This sauce is suitable for tomato sauce fish sticks, tomato sauce prawns, etc., stir-fried vegetarian dishes, meat dishes, and mushrooms.

The ratio of sauce ingredients is to stir-fry the tomato sauce in oil and add sugar, vinegar and water to mix.

Sweet and sour sauce. This sauce is suitable for all sweet and sour foods, such as sweet and sour meatballs, sweet and sour fish, sweet and sour loin, squirrel and osmanthus fish, pineapple and old meat, etc.

The ratio of sauce ingredients is: tomato sauce mixed with water and sugar, heated in a pot to thicken, then add a little white vinegar, grape juice, oil, boil for 1 minute, and then add lemon juice, chili flakes, and salt.

Chutney sauce. This sauce goes well with all vegetables.

The ratio of sauce ingredients is: 25 grams of olive oil, 25 grams of spicy fresh sauce, 60 grams of steamed fish soy sauce, 30 grams of water, 30 grams of aged vinegar, 10 grams of millet pepper, 10 grams of sugar, 2 grams of white sesame seeds, stir well.

Clear oil sauce. Ingredients: salt, ground red pepper, 1 2 tsp sugar, 2 tbsp light soy sauce, 1 tsp minced garlic, 1 tsp fish sauce.

Method: Mix all the ingredients and add minced red pepper and minced garlic.

Usage: It is very suitable for cold salads of various vegetables, such as cabbage, green beans, and kelp, as long as the vegetables are blanched and drizzled with sauce.

Sesame 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.

If food is a work of art, then seasoning is the finishing touch. Judge the seasoning skills, use the condiments correctly, flexibly match the spices digging ruler, and prepare pure natural and additive-free seasoning sauces, so as to easily make noodles with full color and flavor.

Guizhou Lao Gan Ma, the light of the nation, classic and delicious.

2.Taiwan's Niutou brand shallot sauce is used to match the first dice, and by the way, fried luncheon meat and poached eggs, the fragrance of green onions, eggs and meat are intertwined.

3.Jiangxi snail spicy sauce has large wild snail meat in it, and the meat is firm, and it is very delicious as an ingredient for somen noodles.

4.Changshu's specialty wild pine branch mushroom oil, a bowl of somen noodles poured with soy sauce and mixed with mushroom sauce, is an excellent fast hand noodles!

5.Hong Kong XO sauce, mixed noodles and fried noodles are all delicious, recommended for fried noodles, the noodles have a slight salty aroma, full of flavor.

How to make your own sauce.

Green chili paste. Cooking depends on the mood.

A spoonful of chili sauce, served with a soup pot, noodles, rice. It's so delicious that it flies! Simple. Fry.

Garlic. Half-hour.

Ingredients. 1000g of green peppers

Accessories. 150 g of garlic

100g tempeh

Half an onion. Seasoning.

60g of ginger foam and salt to taste.

Appropriate amount of chicken bouillon. Appropriate amount of sesame oil.

Green chili sauce to prepare the steps.

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1.Wash the peppers and set aside.

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3.Stir-fry slowly over high heat.

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4.Stir-fry the green pepper until the skin is slightly black.

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5.Chop finely with a knife.

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6.It can also be broken with a food processor.

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7.Garlic, ginger minced foam.

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8.I added some green pepper foam.

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9.Put oil, add onions, green onions! Burst incense.

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10.After the onion is charred, remove it!

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11.Heat the oil under two wattle strips, green pepper foam and garlic foam! (The oil temperature must be high) space.

12.Stir-fry and add the tempeh.

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13.After stir-frying, add salt, chicken essence, and sesame oil to taste!

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14.Finished product.

Let me explain in detail how to make these four sauces.

The first is the preparation and boiling of traditional Cantonese sauces.

This sauce is the easiest to prepare, and only requires a few seasonings and some fresh plant ingredients to be blended and boiled.

Light soy sauce, dark soy sauce, sugar, and salt are prepared in the ratio of 5:3:3:2.

Every 500 grams of light soy sauce is paired with fresh ingredients: cucumber slices, lettuce, carrots, a total of 300 grams. Ready for use at a 1:1:1 ratio.

Put all the ingredients in a pot and bring to a boil over high heat and simmer for 10 minutes.

The second type: spicy sauce preparation and boiling.

The sauce is about to be blended. The taste is also very unique, it is not simply dead spicy, but spicy and sweet after the first fragrance.

Light soy sauce, dark soy sauce, white sugar, brown sugar, and salt are prepared in the ratio of 5:3:2:2:1.

Every 500 grams of light soy sauce is paired with 20 grams of mash juice, 10 grams of Chaotian pepper, 3 grams of Thai pepper, 3 grams of Sichuan pepper, cucumber skin, 100 grams of carrot and lettuce.

Put all ingredients in a pot and bring to a boil over low heat for 10 minutes.

The third type: seafood-flavored sauce preparation and boiling.

The seafood flavor is infused with fish sauce, rose liqueur and clam sauce. This sauce is salty, fresh and slightly smelly, and the seafood flavor is rich.

Light soy sauce, dark soy sauce, and sugar are prepared in a ratio of 5:3:3.

Each 500g light soy sauce is paired with 30 grams of fish sauce, 25 grams of rose wine, 25 grams of clam juice, 100 grams of cucumber skin, carrot skin, and lettuce.

Put all the ingredients except clam juice, fish sauce, and rose wine into a pot and boil over low heat for 5 minutes, and then put the other three ingredients in the pot and continue to simmer for 5 minutes.

Fourth: Preparation and boiling of Mara-chan sauce.

Mara Chan is a commonly used sauce in Southeast Asia, Malaysia, Thailand, and Indonesia, used for fried rice, fried noodles, and dipping sauces, and is very versatile. His main ingredients are shrimp paste, chili peppers, and lemongrass-based spices.

Light soy sauce, dark soy sauce, and sugar are prepared in a ratio of 5:3:1. In addition, 200 grams of water per 500 grams of light soy sauce should be matched.

100g of mara sauce, 50g of rose wine, 100g of cucumber skin, 100g of carrot peel, 100g of lettuce slices, and 50g of garlic for each 500g light soy sauce.

Mara Chan uses the Malaysian Tuna brand. A piece of 250 grams is about 7-8 pieces.

Put all the ingredients except the rose wine in a pot and boil over low heat for 20 minutes, add the rose wine and continue to boil for 10 minutes, then strain it through a 60 mesh strainer.

The key to making a good sauce lies in the choice of ingredients and cooking methods, and here are a few common ways to make sauces:

1.Garlic paste: Take an appropriate amount of garlic cloves, peel them and cut them into small pieces, add some salt and light soy sauce and mash them together to make garlic paste. You can add the right amount of vinegar, chili oil, peanut butter and other seasonings according to personal taste.

2.Red oil sauce: Take an appropriate amount of chili pepper, dry it and use a blender to crush it into powder. Mix peppercorns, sesame seeds, soy sauce, salt, monosodium glutamate, minced garlic and other seasonings together, and then pour in an appropriate amount of oil and mix well.

3.Oyster sauce: Take an appropriate amount of oyster sauce, add an appropriate amount of light soy sauce, vinegar, sugar, minced garlic, minced ginger, sesame oil and other seasonings and stir well. It can be used to mix cold dishes, dip in hot pot, etc. Bridge staring.

4.Bean paste: Take an appropriate amount of bean paste, add an appropriate amount of green onion, ginger, minced garlic, salt, sugar, vinegar, soy sauce, cooking wine and other seasonings, stir-fry with oil and add an appropriate amount of water to boil slowly.

When preparing sauces, you need to pay attention to controlling the proportion of various seasonings to avoid oversaltiness and acidity. In general, the ratio of sugar and vinegar can be adjusted according to personal taste.

5) Pour in the tempeh and chili powder, and stir-fry evenly.

In short, it is necessary to choose the appropriate seasoning and proportion according to the taste of the dish and personal taste, and pay attention to controlling the proportion of various seasonings to make a sauce with rich taste and delicious taste.

Garlic paste is a seasoning commonly used in spicy hot pot and skewers, and its main ingredient is garlic. Here's how to make it:

2) Put the minced garlic in a bowl, add the appropriate amount of salt and white pepper, and stir well.

5) Pour in the tempeh and chili powder and stir-fry evenly.

When preparing the sauce, you can add some auxiliary ingredients, such as green onions, ginger and garlic, coriander, sesame seeds, etc., to enhance the flavor and taste of the sauce.

2.Garlic.

Sauces are an indispensable part of Chinese cooking, adding flavor and texture to dishes, making them more delicious and refreshing. However, for some novice kitchen novices, preparing sauces can be a little tricky. Below, we will introduce how to make the sauce and how to flavor it.

1) Finely chop the garlic and set aside.

2) Put the minced garlic in a bowl, add the appropriate amount of salt and white pepper, and stir well.