What is Lee Kum Kee teriyaki sauce used for? How does it work?

Lee Kum Kee teriyaki sauce is a common Japanese barbecue sauce that is mainly used in dishes such as grilled meat, grilled fish, etc. Its main ingredients include cooking wine, soy sauce, mirin, sugar, and ginger juice, which is sweet and salty, and has a rich taste.

1.Prepare the ingredients: Ingredients commonly required for teriyaki sauce include Lee Kum Kee teriyaki sauce, cooking wine, soy sauce, mirin, sugar and ginger ale.

2.Teriyaki Sauce: Mix Lee Kum Kee teriyaki sauce, cooking wine, soy sauce, mirin, sugar and ginger juice in the appropriate proportions and stir well.

3.Grilled meat or fish: Meat or fish to be grilled is marinated in teriyaki sauce for a period of time (if desired) and then grilled in an oven or grill.

4.Spreading teriyaki sauce: During the grilling process, the prepared teriyaki sauce can be applied to the surface of the meat or fish to give it a flavor and at the same time increase the texture and color of the dish.

5.Finish: When the grilling is complete, remove the meat or fish from the oven or grill, cool slightly and cut into the appropriate size and serve on a plate. At this point, you can apply the teriyaki sauce to the dish again, or you can pour the teriyaki sauce directly onto the plate and mix it well with the dish.

Teriyaki sauce can also be used to make dishes such as teriyaki chicken, teriyaki steak, and teriyaki meatballs, and the use method is similar to the above. At the same time, teriyaki sauce can also be used as a dipping sauce for hot pot, or used to prepare stir-fried vegetables and pipe noodles.

Hello landlord!

This is an important question.

In reality, we need to use seasoning ingredients.

We often use soy sauce and chicken essence.

Lee Kum Kee Sauce is this sauce.

This can give us pork, chicken.

I add delicious taste, and this raises food taste.

Preferably fresh meat, this one can play the effect of the sauce.

When we cook, we can use this sauce.

It works great, but it depends on personal taste.

Someone likes the original food.

The above personal opinion.

Thank you**.

Stir-fry the sugar first, add the meat, add the brine juice, Lee Kum Kee's brine juice is very thin, at least half a bottle each time, and then add some water, I personally will still add some Taiwanese soy sauce paste seasoning, and then add various spices, tangerine peel cinnamon star anise cloves can be added according to your preference, and the marinating time depends on the ingredients.

Lee Kum Kee's secret braised sauce can be used to make secret braised pork.

Ingredients: Appropriate amount of braised pork.

Seasoning: Appropriate amount of chives, appropriate amount of rock sugar, appropriate amount of dried red pepper, appropriate amount of ginger slices, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of Lee Kum Kee secret braised sauce.

Steps: 1. Prepare other auxiliary materials that need to be cooked.

2. Wash the appropriate amount of pork belly and cut it into pieces.

3. Put the appropriate amount of chopped pork belly in a pot under cold water, add an appropriate amount of ginger slices, pour in an appropriate amount of cooking wine, boil over high heat, blanch it, and skim off the foam. Remove and drain, and set aside.

4. Put the drained pork belly pieces into a water-free and oil-free pot and stir-fry over low heat.

5. Stir-fry over low heat until the surface of the pork belly is golden brown, and a lot of oil appears at the bottom of the pot, and then the pork belly is served.

6. Continue to simmer over low heat, use the fried lard in Step Lead-based Punch 5, after the oil is hot, add an appropriate amount of rock sugar until it is fried with obvious caramel color.

7. Then pour in the stir-fried pork belly and stir-fry until the pork belly is evenly attached to the caramel color.

8. Add an appropriate amount of chives, an appropriate amount of star anise, an appropriate amount of bay leaves and an appropriate amount of dried red pepper, and stir-fry until fragrant.

9. Pour in an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, and an appropriate amount of Lee Kum Kee's secret braised sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add an appropriate amount of water, completely submerge the pork belly, cover the pot, and simmer in Xiaofengcong.

11. Simmer for about 40 minutes, you can see that the soup is significantly reduced, add 1 tablespoon of salt at this time, and start to reduce the juice on high heat.

12. Don't take away all the soup, just leave a little bit, and add half a spoon of monosodium glutamate before cooking.

13. a finished product.

Lee Kum Kee's secret braised sauce is used in the same way as soy sauce, just be careful not to put too much salt and MSG.

How to solve the sweet side of Lee Kum Kee's secret braised sauce is as follows:

The solution here is to teach you the solution is Lee Kum Kee's secret selection of light soy sauce, the saltiness of this one is relatively high, and the freshness is not so high, which is suitable for you to match with braised sauce, but you have to grasp the amount, if it is too salty, pay attention to adding water.

Suitable with: braised pork, braised pork ribs and other braised dishes.

Lee Kum Kee's Secret Braised Sauce, which is a one-step convenience product specially prepared for braised dishes, is made by adding the essence of braised seasoning to the premium soy sauce and using advanced technology.

Braised chicken wings. Ingredients: 250 g of chicken wings

Ingredients: green onions, a little ginger.

Condiment: Lee Kum Kee Secret Braised Sauce 90 ml

Production method: 1. Cut the thick side of the chicken wing meat a few times to facilitate the flavor;

2. Heat a little oil in a pot, add the green onion and ginger to the mountain and stir-fry the chicken wings over high heat, and add the Lee Kum Kee secret braised sauce;

3. Pour in 200ml of water, boil over medium heat for 15 minutes, and then reduce the juice on high heat.

Braised pork ribs. Ingredients: 400 g pork chops

Ingredients: a pinch of green onion and ginger.

500 ml of hot water

Condiment: Lee Kum Kee Secret Braised Sauce 75 ml

Production method: 1. Cut the ribs into uniform pieces, rinse and drain the water, and then fry the hard skin with 7 hot oil for later use;

2. Heat the oil and stir-fry the chives and ginger, add the half-cooked short ribs and stir-fry for a while;

3. Add Lee Kum Kee's secret braised sauce and about 400ml of hot water to boil, then turn to low heat and simmer for 40 minutes.

Lee Kum Kee's Secret Braised Sauce is a one-step convenience product specially prepared for braised dishes by adding the essence of braised seasoning to the high-quality soy sauce and using advanced exhalation technology.

It is used just like soy sauce, just be careful not to put too much salt, and don't put MSG.

Well, I don't know if you are from the south or from the north, for the sake of accurate wording, or use the common name, add light soy sauce, you can add back the selected light soy sauce of the Lee Kum Kee brand, the saltiness of this is relatively high and the freshness is not so high, just right for you to match the braised sauce, but you have to grasp the amount, I am afraid that yours is too salty, pay attention to adding water.

If you don't want to be too sweet and not too salty, you can try to throw away the braised sauce, marinate the chicken wings directly with light soy sauce for half an hour (I don't know what you're going to cook, take a chicken wing for the time being), then pour light soy sauce and water to stuff the chicken wings directly, add a small spoon of sugar after the sauce in the pot boils, pay attention, the sugar is whatever you want, be careful not to add too much, it will be very greasy if it is too sweet, I don't know your preference for this to practice yourself. Then the sauce is almost thickened, and you can start the pan. Remember to put a spoonful of water in the pot after getting out of the pot, the pot will be easier to wash.

<> Lee Kum Kee braised sauce is not only sugar and dark soy sauce, but also star anise, fennel and other toppings. Headquartered in Hong Kong, China, Lee Kum Kee Group is an internationally renowned Chinese sauce brand with a history of more than 130 years. Lee Kum Kee is an internationally renowned brand of top-tier Chinese sauces.

It produces more than 200 kinds of products such as oyster sauce, soy sauce, chili sauce, instant sauce and XO sauce, which are exported to more than 100 countries and regions around the world. Lee Kum Kee has always adhered to the core values of Si Li and Cha Cha people, benefiting the community and sharing the results. Over the years, it has benefited Sangzi, disaster relief, and medical education, so as to reflect the responsibility of the century-old national brand chain.

The method of braised pork made with Lee Kum Kee braised sauce is as follows:

Ingredients: 1 kg of pork belly, auxiliary materials: green onion (cut into sections), garlic (whole cloves), ginger slices, Sichuan pepper, fennel, cinnamon, dried chili, tangerine peel, bay leaves, seasoning: sugar, salt, chicken essence, cooking wine, aged vinegar, dark soy sauce.

Method 1Cut the pork belly into 1 cm squares, preferably with skin.

2.Put oil in a pot, add sugar after heating, fry until foamy, pour in the cut meat, accessories, and fry on high heat for 1 minute.

3.Add an appropriate amount of seasoning according to personal taste: salty salt, chicken essence, cooking wine, aged vinegar, dark soy sauce. Finally, add water to submerge the meat and bring to a boil over high heat.

4.Bring to a boil on high heat, turn to low heat, cover the pot and cook for 1 hour until the soup is viscous, turn on high heat to collect the soup, and constantly turn it over with a shovel to avoid drying the pot.

The braised pork made by the ordinary method is as follows:

Ingredients: 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 cloves of ingredients, 5 grams of Sichuan pepper, 5 grams of cinnamon, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, and a little cooking oil.

Method 1: Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger and peel the garlic for later use.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Put the cooking wine and spice packets into the high heat.

9. Cover and simmer slowly until the pork belly is 9 mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets, and the soup will be bright and thick over high heat before it can be eaten.

1. Lee Kum Kee brine sauce is a traditional sauce, which is made of a variety of selected spices and mixed with soy sauce.

2. Suitable matching: suitable for cooking brine chicken, goose and all kinds of marinated dishes;

3. Fry the sugar color first, add the meat, add the brine juice, Lee Kum Kee's brine juice is very thin, at least half a bottle should be searched each time, then add some water, then add some soy sauce paste to taste, and then add various spices, tangerine peel, cinnamon, star anise and cloves can be added according to your preference, and the marinated time is bent according to the ingredients.