Why is the three sauce stew pot called three sauces, and which three sauces are the three sauce stew

Three sauce stew pot preparation.

Cut the shrimp whiskers and shrimp gun from the prawns, pick off the shrimp intestines and cut the back; Peel off the black film from the surface of the squid, cut it with a cross-shaped knife, and then cut it into long cubes.

Add 2 3 tablespoons chili powder, 2 3 teaspoons Sichuan pepper powder, 2 3 teaspoons freshly ground black pepper, shredded green onion, ginger, a pinch of salt and 1 teaspoon oil to marinate for 20 minutes.

Wash the chicken wings, then wipe them dry, and make a few cuts on the surface of the chicken wings with a knife to make them easy to marinate and taste.

Add 1 3 tablespoons chili powder, 1 3 teaspoons Sichuan pepper powder, 1 3 teaspoons freshly ground black pepper, shredded green onion, shredded ginger, a pinch of salt and 1 teaspoon oil and marinate for 20 minutes.

Peel potatoes, lotus roots, carrots and sweet potatoes and cut them into square pieces, and celery into 2cm long pieces.

Chop the potatoes, lotus root, carrots, sweet potatoes and celery, add 1 tablespoon of paprika, 1 teaspoon of Sichuan peppercorns, 1 teaspoon freshly ground black pepper, garlic cloves, a pinch of salt and 2 teaspoons of oil, mix and marinate for 20 minutes.

In a bowl, mix in 2 tablespoons oyster sauce, 1 tablespoon tomato sauce, 1 tablespoon char siu sauce, 1 tablespoon black pepper paste, 1 teaspoon oil and a pinch of salt and set aside.

Brush the bottom of the pot with oil and spread the diced vegetables marinated in step 6 on the bottom of the pot.

Remove the ginger and green onion from the marinated chicken wings, squid and prawns, spread the chicken wings, squid and prawns on top of the diced vegetables, and pour the mith evenly over the ingredients.

Cover the pot and simmer over medium heat for 15 minutes until the prawns and squid chicken wings are browned and ripe.

Spread the sauce evenly on top of the ingredients, cover the pot and continue to heat for 5-8 minutes, and sprinkle with coriander before serving.

The three sauces in the three-sauce stew pot refer to tomato sauce, sweet noodle sauce and hoisin sauce. This kind of food originated in the Qing Dynasty at the earliest, and was later created by nutritionists combining ancient recipes and modern tastes, and it is relatively simple to make, prepare various ingredients, and then prepare three sauces, put them together in a pot and simmer for 20 minutes.

What are the three sauces in the three-sauce stew pot.

Three-sauce stewed pot is a famous historical dish in our country, the earliest originated from the Qing Dynasty imperial dish "spicy sauce", after which Mr. Huang Zhenou, a famous nutritionist in China, combined with modern health theory on the basis of ancestral secret recipes, created this dish suitable for the characteristics of modern people's diet - "three-juice stewed Huai pot".

The three sauces in the three-sauce stewed bumper pot refer to tomato sauce, sweet noodle sauce and hoisin sauce. When we make the three-sauce stew pot, we should cut the prepared potatoes, carrots, celery, onions and other ingredients into pieces, clean and drain the chicken wings, and then cut a few knives on the top to facilitate the flavor, and then prepare a small bowl to mix the hoisin sauce, tomato sauce, and sweet noodle sauce into three sauces.

Then put butter in the pot, add garlic to stir-fry after melting, then add the cut vegetables and stir-fry well, brush the sauce evenly on the chicken wings with a brush, pour the chicken wings and the remaining sauce into the pot, cover the pot and simmer for 20 minutes.

1. Three-sauce stewed pot, represented by Beijing Huang Jihuang three-sauce stewed pot, the founder Mr. Huang Geng, on the basis of the ancestral secret recipe, has improved it to prepare a variety of sauces, spicy sauces, seafood juices, sour pepper juices, curry sauces and other sauces, and the three sauces are just a general term for a variety of sauces.

2. Simmer the empty pot, cook the technique, put a variety of fresh ingredients into the wok (referring to the meaning of the pot), simmer without adding water (rely on the water of the ingredients themselves to evaporate the water), wait for the ingredients to be stewed for 8 minutes and then add sauce to taste, and then stew fully cooked before eating.

It is made by mixing sweet noodle sauce, oyster sauce, tomato paste, soy sauce, honey, cooking wine, and salt. Here's how:

The ingredients that need to be prepared in advance include: 300 grams of chicken wings, 1 bell pepper, 2 carrots, 1 garlic, 2 potatoes, 1 sweet potato, 200 grams of celery, 10 grams of cooking wine, 20 grams of tomato paste, 40 ml of oyster sauce, 40 grams of sweet noodle sauce, 10 ml of soy sauce, appropriate amount of honey, 10 grams of butter, 5 grams of salt.

1. Wash the chicken wings, and cut two knives on the front and back. 2. Pour in cooking wine and salt, stir well, and marinate for 20 minutes. 3. Wash the sweet potatoes, potatoes, carrots, bell peppers and celery separately, cut them into small pieces, and peel the garlic cloves for later use.

4. Mix sweet noodle sauce, oyster sauce, tomato paste, soy sauce, honey, cooking wine, and salt as a sauce. 5. Add a small piece of butter to the pan and let the butter melt. 6. Put the chopped vegetables and garlic cloves into the pot and stir-fry a few times, adding water to cover half of the vegetables.

7. Spread the marinated chicken wings on top. 8. Cover the pot and simmer over low heat for 10 minutes. 9. Open the lid and spread the sauce on the chicken wings.

10. Cover the pot again and simmer over low heat for 5 minutes. 11. Open the lid and reduce the juice over high heat, and stir-fry a few times. 12. Serve, sprinkle with coriander and finish.

Bring three sauces to a pot. Material.

Catfish, chicken wings, beef balls, potatoes, carrots, sweet potatoes, onions, red peppers, garlic sprouts, ginger, garlic, oyster sauce, tomato paste, soybean paste, light soy sauce, sugar.

Method. 1.Wash and cut the fish into small pieces, marinate with salt, cooking wine, pepper and light soy sauce to taste.

2.Wash the chicken wings and cut three knives on both sides, marinate with salt, cooking wine, pepper and light soy sauce to taste.

3.Wash the beef balls and set aside.

4.Peel potatoes, carrots, sweet potatoes and cut into small strips (or hob pieces).

5.Onions, red peppers cut into slices.

6.Chop the garlic sprouts, ginger and garlic.

7.In a small bowl, add oyster sauce, tomato paste, soybean paste (2:2:1), light soy sauce and sugar (appropriate amount) and stir well to form a paste. The ratio between the seasonings can be adjusted appropriately. Add it while tasting it to suit your taste.

Material. Catfish, chicken wings, beef balls, potatoes, carrots, sweet potatoes, onions, red peppers, garlic sprouts, ginger, garlic, oyster sauce, tomato paste, soybean paste, light soy sauce, sugar.

Method. 1.Wash and cut the fish into small pieces, marinate with salt, cooking wine, pepper and light soy sauce to taste.

2.Wash the chicken wings and cut three knives on both sides, marinate with salt, cooking wine, pepper and light soy sauce to taste.

3.Wash the beef balls and set aside.

4.Peel potatoes, carrots, sweet potatoes and cut into small strips (or hob pieces).

5.Onions, red peppers cut into slices.

6.Chop the garlic sprouts, ginger and garlic.

7.In a small bowl, add oyster sauce, tomato paste, soybean paste (2:2:1), light soy sauce and sugar (appropriate amount) and stir well to form a paste. The ratio between the seasonings can be adjusted appropriately. Add it while tasting it to suit your taste.