The brush sauce of the fried skewers is too thin, how to make it thicker

Sweet sauce for deep-fried skewers:

Ingredients: 1 2 bowls of soy sauce, 1 2 bowls of sugar (or honey), 1 tsp sesame oil, 1 2 tsp oyster sauce, 3 tbsp rice wine, 1 2 cups of water, 1 tbsp five-spice powder, 1 tbsp minced garlic, a little red pigment (can be omitted) 2 3 green onions, a few slices of ginger (patted flat).

Method: Mix all the ingredients and mix well to make a sweet sauce for skewers.

Preparation method of fried chili sauce: put 150 grams of red peppers in a blender and grind finely, fry in 100 grams of salad oil that is hot until it is 50% hot, and fry over medium heat for 4 minutes, until it is fragrant and brown and red. It can be used as a flavor dish, directly dipped, and can also be used for cold dishes to season, hot dishes to color and season, such as "spicy steak":

Take 200 grams of net pork chops, put the breadcrumbs into the oil that is boiled to 50% heat and fry over medium heat for 5 minutes, cut into 4 cm long sections, and pour over the sauce made with 25 grams of fried chili sauce, 8 grams of salt, 3 grams of chicken essence and 15 grams of Maggi fresh soy sauce.

Preparation method of soaking chili rice: take 200 grams of red peppers, cut them into the size of rice grains, add 15 grams of salt and 10 grams of vinegar and soak for 24 hours. Pickled chili rice is very versatile, hot dishes, cold dishes can be used, such as "pickled pepper rice fried small whitebait":

Take 100 grams of pickled pepper rice and 150 grams of small whitebait and mix together, add 2 eggs, 15 grams of water starch and mix well, put 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper noodles, 10 grams of cooking wine, put them in the oil that is burned to 50% of the heat and fry them for 8 minutes to form a cake, until they are cooked on both sides.

Preparation method of compound flavor chili sauce: take 50 grams of wild pepper rice, 50 grams of pickled chili rice, 50 grams of Pixian bean paste, 20 grams of perfume fish feed, 50 grams of dried chili rice, 15 grams of ginger rice into 100 grams of salad oil that is burned to 50 percent of the heat, and fry for 10 minutes on low heat until fragrant. You can add garlic sprouts, green onions, and minced meat to make a flavor dish, or you can make a soup stock for "perfume fish", or a seasoning for boiled vegetables and roasted vegetables, and are mostly used for dishes with a strong spicy taste, such as "spicy roasted fish":

750 grams of net herring cut into pieces weighing about 10 grams, put 5 grams of salt, 10 grams of cooking wine, 3 grams of monosodium glutamate code flavor for 5 minutes, fry in 200 grams of oil to medium heat until 50 minutes until one side is yellowed, 30 grams of compound chili sauce, fry over medium heat for 2 minutes, add 750 grams of water and boil over low heat, remove debris, and reduce the juice over medium heat.

Order something else, or add some sauce.

Add some cornstarch to the juice.

The seasoning for the fried skewers is made with oil, cumin powder, white pepper, chicken essence, black paste pepper grains, oyster sauce, light soy sauce, soybean paste, tomato paste, bay leaves, and salt

Ingredients: oil, cumin powder, white pepper, chicken essence, black paste pepper grains, oyster sauce, light soy sauce, soybean paste, tomato paste, bay leaves, salt.

1. Break the cumin grains with a food processor.

2. Pour more oil into the pot and fry the bay leaves until fragrant.

3. Then pour in the cumin powder, and the fire should not be too large, so as not to paste it. After a minute, turn off the heat.

4. Add the ketchup.

5. Add soybean paste.

6. Add light soy sauce.

7. Add the oyster sauce.

8. Add some black paste peppercorns.

9. Add some white pepper.

10. Add salt.

Ten. 1. Finally, add some cumin powder. At this time, stir while heating, stir all the seasonings evenly, boil for a minute and then turn off the heat.

Both of these seasonings should be prepared because everyone's taste is different.

Chili powder, Ziran powder, five-spice powder, monosodium glutamate, salt, peanut flour. Slowly try sesame seeds, spices, large skewers, pepper, chili powder, salt and pepper, cumin and mix with oil.

Hot sauce for deep-fried skewers:

1. Ingredients: 500 grams of pickled pepper, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili paste, 100 grams of garlic kernels, 30 grams of Sichuan pepper powder, 80 grams of monosodium glutamate, 10 grams of super umami king, 100 grams of chicken essence, 20 grams of sugar, 20 grams of refined salt.

2 Chop the pickled pepper finely, peel and mash the garlic cloves.

3 Mix sesame paste, peanut butter, chili paste, garlic, Sichuan pepper powder, super umami king, chicken essence, sugar, refined salt, etc. in a porcelain utensil.

4 When the vegetable oil is burned to eight ripe, put the pickled pepper finely minced and fry until fragrant, then pour it into the porcelain seasoning, cover the lid, let it cool and taste it again, if it is salty, put some sugar, monosodium glutamate, and add a little salt to become a spicy sauce for fried meat skewers.

<>1. Sweet noodle sauce.

Dilute with water, not too thin, be sure to dilute with water.

2. Add five-spice powder to the diluted sweet paste.

and cumin powder, do not stir.

3. Heat the oil in a boiling pot, pour it on the five-spice powder after heating, and start stirring, if there is too much oil, it will be very greasy.

How to make fried skewers:

1. After adding water to the flour and stirring it evenly in one direction, add a small amount of oil to continue stirring, and leave it for one hour for later use. Not too thick, a little thinner.

2. Put the chicken gizzards, chicken liver, green onions, ginger, peppercorns, star anise, and salt into the pot and boil for 15 minutes, then remove from the pot and set aside.

3. Slice all the ingredients and string them on bamboo skewers.

4. Add a spoonful of purified water to the sweet noodle sauce and stir well, then add chili oil.

5. Brush the batter, enter the oil pot, the oil temperature is about 140 degrees, and the front and back sides are about 3 minutes.

6. Fry it out of the pot.

The method of frying the brush sauce is as follows:

Tools Raw materials.

200 grams of flour, 160 grams of sugar, 20 grams of salt, 50 grams of dark soy sauce, 700 ml of water, 60 ml of vegetable oil.

1. Beat 4 tablespoons of flour into a bowl and set aside.

2. Add water to the flour and adjust it to a thick shape (the ratio of water to flour is 1:3), stir evenly with your hands, and pinch the gnocchi as much as possible.

3. Add 4 tablespoons of dark soy sauce and mix thoroughly.

4. Add 5 tablespoons of sugar (you can adjust it according to your taste).

5. Pour a little cooked vegetable oil into the pot (leave two or three spoons of oil for later use) and then pour in the adjusted batter, you can cook the oil in advance, and then cool it to lukewarm, otherwise the batter will fry the oil in the pot.

6. Turn on medium heat and stir quickly against the bottom of the pot.

7. If the batter is lumpy in the pot, add cold water and stir appropriately, if you feel that the color is not enough, you can add some dark soy sauce until you are satisfied with the color.

8. Taste the saltiness and sweetness of the sauce first, if it is not enough, you can continue to add sugar and salt.

9. During the period, be sure to keep stirring against the bottom of the pot until the batter becomes a slightly thick sauce, then pour the oil just now into the sauce and stir it quickly until it is integrated, then turn off the heat, put it to cool and bottle it in the refrigerator.

10. Finished product of fried brush sauce.

Ingredients: 1/2 teaspoon of sugar; 1 tablespoon sweet noodle sauce; Appropriate amount of oil; salt 2 g; 1/2 teaspoon monosodium glutamate; 1 tablespoon of oyster sauce; 2 tablespoons of barbecue ingredients; Appropriate amount of green onion, ginger and garlic; 1 star anise; 10 peppercorns; If you like to eat very spicy food, prepare a spoonful of chili powder; A small handful of sesame seeds.

Preparation of the fried skewer sauce.

2. Put a little oil in the pot and bring to a boil, add green onions, ginger and garlic, star anise, and Sichuan pepper 3, fry the fragrance, remove it all with a colander, and only the oil is left in the pot.

4. Pour the hot oil directly into the prepared bowl and mix evenly.

Boil flour with water in a pot over low heat, home seasoning.

The failure to brush the sauce may be related to the high temperature of the oil poured over, because the temperature of the oil is too high, which will cause the oil and moisture in the sauce to volatilize and form a film. This can cause the sauce to become sticky and difficult to brush on.

In addition, it is also possible that the sauce does not brush up because the sauce is too viscous or other ingredients added by the burner are not suitable. If the viscosity is too high, try adding some water or other liquids such as clear broth or chicken juice to adjust the viscosity. If the other ingredients added are not fast and suitable, it may also affect the brushability of the sauce.

Therefore, in order to be able to successfully brush the skewer sauce onto the ingredients, it is necessary to pay attention to controlling the temperature of the oil and adjusting the proportion of ingredients inside the sauce to ensure that the sauce has the right viscosity and fluidity.

Summary. If the fried sauce is too thick, there are several ways to consider:1

Add an appropriate amount of boiling water or stock: Pour the fried sauce that is too thick into the pot, add an appropriate amount of boiling water or stock, and stir well. The temperature of the boiling water or stock can make the fried sauce smoother and taste better.

How to dilute it yourself does not affect the taste.

If the fried sauce is too thick, there are several ways to consider:1Add boiling water or stock:

Pour the thick fried sauce into the pot, add an appropriate amount of pure water or broth, and stir well. The temperature of the boiling water or stock can make the fried sauce smoother and taste better.

2.Add an appropriate amount of cooking oil: Pour the too thick pan-fried sauce into the Jianyan pot, add an appropriate amount of cooking oil, and slowly stir-fry over medium-low heat until the fried sauce becomes relatively smooth. Be careful not to add too much oil, otherwise it will affect the taste.

3.Add an appropriate amount of vinegar or cooking wine: Pour an appropriate amount of vinegar or cooking wine into the overly thick fried sauce and stir well. Vinegar or cooking wine can neutralize the flavor of the celery sauce and make the taste more soft.

4.Add a small amount of light soy sauce or soy sauce: Add a teaspoon of light soy sauce or slow soy sauce to the overly thick fried sauce and stir well. Light soy sauce or soy sauce can add to the texture and umami flavor of the fried sauce.

It should be noted that the amount of seasoning and liquid added in the above method should be appropriate to prevent the fried sauce from becoming too thin or too heavy. At the same time, in the process of adding seasonings or liquids, it is necessary to constantly stir the old fried sauce to ensure that the seasoning and liquid can fully penetrate into the fried sauce.

Dear customer Kaiqiao friends, hello! If the fried sauce is too thick, you can try the following methods to solve it:1

Add an appropriate amount of water or stock and stir to combine. If you feel that the fried sauce is too thick, you can gradually add some water or stock and stir well until it reaches the thinness you want. 2.

Add an appropriate amount of sauce oil or vinegar to adjust the taste. If you feel that the fried sauce is too thick, you can add some soy sauce or vinegar to adjust the texture and make it more delicious. 3.

Add an appropriate amount of oil and stir well. If you feel that the fried sauce is too thick, you can add some oil and stir well to make it smoother. 4.

Re-stir-fry. If none of the above solves the problem, you can re-pour the jajanjang key into the pan, add the appropriate amount of water or stock, and re-fry until it reaches the thinness you want. In addition to the above methods, there are some caveats:

1.The consistency of the fried sauce will change over time, so it's best to adjust the consistency again before using it. 2.

The consistency of the sauce is also affected by the material, and if you use minced meat or bean sauce that is drier, the sauce may be thicker. Hopefully, the above methods and precautions can help you solve the problem.