How to make braised sauce, sweet and sour sauce, fish sauce?

Garlic juice: soy sauce: rice vinegar = 1:4. Pour in 1 tablespoon of soy sauce, 4 tablespoons of rice vinegar, 3 tablespoons of minced garlic, 2 tablespoons of sesame oil, and 2 tablespoons of white pepper.

Fish sauce: 3 tablespoons of soy sauce, 5 tablespoons of sugar, 2 tablespoons of monosodium glutamate, 2 tablespoons of salt, pickled pepper, bean paste and 6 tablespoons of rice vinegar.

Braised sauce: Heat oil in a hot pan, 3 star anise, a small piece of cinnamon and an appropriate amount of Sichuan peppercorns, stir-fry over medium-low heat until fragrant. Then add ginger slices and green onion white segments and stir-fry until fragrant, add soy sauce, pour in an appropriate amount of water, cooking wine, sugar, salt and monosodium glutamate after cooking.

Note: The biggest difference between this flavor and sweet and salty taste is that the saltiness is greater than the sweetness, depending on the dish, there are brown or orange red, brown yellow, and the natural color of the dish. Mash juice can be added in an appropriate amount during the preparation process of this dish, which can increase the flavor.

Generally, sugar color is used, and soy sauce is not used as much as possible to prevent the color of the dish from turning black.

Braised : green onion and ginger, cooking wine, soy sauce or light soy sauce, seasoning, dark soy sauce colored, salt, monosodium glutamate, a little sugar.

Sweet and sour: vinegar or white vinegar (generally white vinegar is mostly used for dishes colored with tomato paste) Sugar A little salt Do not put monosodium glutamate MSG is a compound condiment Add it to sweet and sour sauce and eat it to make trouble. If it's a rain dish, sprinkle some garlic after the juice is reduced.

Fish flavor: green onion, ginger, garlic, Pixian bean paste, cooking wine, light soy sauce, a little dark soy sauce, a little salt, a little more sugar, monosodium glutamate, pour a little vinegar before removing the juice.

Commonly used sauces, soy sauce, fermented bean curd sauce, tomato sauce, Maggi sauce, purple gold sauce, spicy and so on.

The sweet and sour sauce of sweet and sour fish is as follows:

1. Leave the bottom oil in the pot, add 30 grams of tomato paste, fry the tomato sauce with a spoon, add an appropriate amount of water, stir the sweet and sour sauce into a paste, add 50 grams of sugar, 1 gram of salt, and then add 20 grams of white vinegar.

2. Stir quickly with a spoon, the sweet and sour sauce slowly becomes viscous, at this time you can taste the sweetness and sourness appropriately, then add an appropriate amount of water starch, and add a small half spoon of vegetable oil (add vegetable oil, the sweet and sour sauce will be more oily).

3. Then stir well, wait for the soup to be viscous and foamy, then pour the sweet and sour sauce on the fish, and finally sprinkle with white sesame seeds and garnish with a little coriander.

Sweet and sour sauce 2

1. Pour 2 taels of tomato sauce into a bowl.

2. Add 8 taels of sugar, pour in three taels of rice vinegar, and pour in 20g of orange juice.

3. Pour it into a wok and bring to a boil over low heat, add 3g starch to a small amount of water to mix into juice and pour it into the pot to boil.

Tomato sauce version of sweet and sour sauce

1 tablespoon of starch, 2 tablespoons of white vinegar, 3 tablespoons of sugar, 4 tablespoons of tomato paste, and 5 tablespoons of water.

Oyster sauce version of sweet and sour sauce

1 tablespoon of cooking wine, 2 tablespoons of oyster sauce, 3 tablespoons of sugar, 4 tablespoons of white vinegar, 5 tablespoons of water, the color is not as red as the tomato sauce version, but the taste is delicious.

Braised Fish Sauce Blending**Ratio:

The ratio of water:sake:mirin:sugar:soy sauce is 5:5:2:2:2.

Use the ratio of the sauce, which is usually a tablespoon of the soup that is a little deeper, and the sauce can slightly cover the fish itself.

If you cook more fish at a time, you can adjust the amount of sauce by yourself, and as long as you master the principle that the sauce ratio remains the same, you can cook delicious braised fish.

How to make braised fish sauce:

1. According to the above ratio, boil the sauce first, and then put in the fish with the scales cleaned of the internal organs.

2. Next, cover the pot and cook over medium heat for 10 minutes, the sauce is slightly dry, and the fish can be cooked to taste.

3. This step can be cooked with a slice of ginger or a little chili pepper according to personal preference, which is very casual. Take out the plate and you're done with the delicious braised fish.

Hello, dear, first out of the pot to pour out all the soup that appears in the fish, and then pour the sauce on the fish, add it with a bowl when cooking, steam the fish, soy sauce, pepper, sugar, oyster sauce and then drop a few drops of white vinegar, stir evenly and pour it on the fish, and finally pour a little hot oil, pour it on the body of the fish, steamed fish juice, it is definitely the finishing touch, only the steamed fish juice can make our steamed fish taste more delicious, and there is no peculiar smell.

Fish sauce: After the oil in the pot is hot, add the bean paste and pickled pepper to fry the red oil, and add the soy sauce, vinegar and sugar.

Braised only: After the oil in the pot is hot, add star anise, Sichuan pepper and cinnamon to stir over low heat, then add green onion and ginger to stir-cook, add soy sauce and stir-fry until fragrant, rinse water, add cooking wine, salt, sugar and monosodium glutamate.

Sweet and sour sauce: Heat the pot and put a little oil, pour in the tomato paste, add half a spoon of sugar, half a spoon of vinegar, more than half a spoon of water, a little salt, and wait for a little hot oil after foaming.

Fish sauce. 1.Mix 10 grams of cooking wine, 10 grams of vinegar, 10 grams of water starch, a little chicken essence, and 15ml of soy sauce, and add 10 grams of pickled pepper.

2.Add 10g of shredded ginger.

3.Add 10g of shredded green onions.

4.Mix well.

Braised sauce. First, put the raw materials into a pot and boil to skim off the foam, add sugar, cooking wine, ginger, green onions, spices and refined salt, and adjust the color. When it is about to ripen, add rock sugar and refined salt for the second time, calibrate the salty and sweet taste, and collect the juice to taste. Remove the ginger and green onion and add MSG.

Sweet and sour sauce. When it is used for frying and harvesting vegetables, put in refined salt and soy sauce in the process of boiling juice, and when the water is about to be drained, put in sugar, drain the water, put in vinegar, and finally pour in sesame oil and sprinkle with cooked sesame seeds.

The braised sauce is fried with sugar, the fish flavor sauce and sweet and sour sauce are similar, and the vinegar, sugar, light soy sauce, and starch water are added with a little salt in the ratio of 1:2::1:2.

It is made of coo juice, sugar, and vinegar and stir-fried well, and the specific method is as follows:

The ingredients that need to be prepared in advance include: 1 carp, 100 grams of coo juice, appropriate amount of sugar, appropriate amount of vinegar, 50 grams of starch, appropriate amount of peanut oil, 3 grams of salt, appropriate amount of five-spice powder, 5 grams of green onion, and 3 grams of ginger.

1. The first step is to slaughter the fish and wash it.

2. Spread salt, five-spice powder, shredded green onion, shredded ginger and starch and marinate for 20 minutes.

3. Put oil in the pot and heat it, and put in the fish to fry and set.

4. The whole fish body is fried golden brown.

5. Remove and drain the oil.

6. Put oil in another pot, put shredded green onion and ginger, wait until the green onion and ginger turn brown, take it out and discard.

7. Then add the sauce, sugar and vinegar and stir-fry well.

8. Stir-fry well and pour on the fish to finish.

Notes:The fish is set first, and then re-fried at high temperature to force out excess oil and make the surface more crispy.

Preparation of sweet and sour sauce.

Ingredients: 500 grams of red vinegar, 600 grams of sugar, 25 grams of green onion, ginger and garlic, 250 grams of soy sauce, 5 grams of salt, 50 grams of wet starch, 300 grams of water, 75 grams of oil, 50 grams of hot oil.

Preparation: Heat the base oil, add the minced green onion, ginger and garlic to burst the fragrance, then add vinegar, sugar, soy sauce and water, thicken and heat the oil and burst the juice.

Usage: Used for "sweet and sour fish", "sweet and sour meat", "sweet and sour pork ribs", and can also be fried for cold dishes for sauce.

The formula for the proportional blending of the all-purpose sweet and sour sauce:

The so-called all-purpose sweet and sour sauce is actually only 10 words--- 1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water;

That is, 1 part of cooking wine, 2 parts of light soy sauce, 3 parts of sugar, 4 parts of vinegar and 5 parts of water can be mixed into juice;

Method 1: Sweet and sour sweet and sour sauce always makes people appetizing, and is also known as a rice killer, but at home can not always adjust the sweet and sour sauce to the best state, either too sweet and greasy, or too sour, you only need to master the perfect ratio of sweet and sour sauce, that is, a spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, five spoons of water.

Method 2: You can also pour a little oil into the pot to heat, then put in the green onion, ginger and garlic and stir-fry to make the fragrance, then pour the sugar and vinegar into the pot, the ratio is 3:2, then pour in the soy sauce, add salt and chicken essence to taste, and then pour in the water starch to thicken until it is completed, in addition to the need to pay attention to the proportion of sweet and sour, you also need to pay attention to the water can not be poured in, if you want to adjust the consistency you can use water starch.

The recipe of sweet and sour dried fish details the cuisine and its efficacy: marinated pickles.

Taste: sweet and sour Process: Cooking materials for burning sweet and sour fish breast: Ingredients: 750 grams of black fish.

Excipients: 25 grams of cucumber in sauce.

Seasoning: 25 grams of ginger, 50 grams of sugar, 50 grams of vinegar, 20 grams of soy sauce, 10 grams of cooking wine, 15 grams of green onions, 100 grams of vegetable oil, 5 grams of sesame oil.

Teach you how to make sweet and sour fish breast, how to make sweet and sour fish breast to be delicious1After the black fish is slaughtered, remove the internal organs and fish scales, wash it, chop off the head and tail, remove the keel and fish skin, cut it into small pieces and put it in a bowl, add soy sauce, and soak it in rice wine for 1 hour. Finely chop the soy sauce and ginger and set aside.

2.Put the wok on the heat, add raw oil and cook until it is 70% hot, pour in the fish pieces, fry until the soft shell is removed, wait for the oil temperature to rise and then put it into the pot, fry until the golden shell is crispy, remove and drain the oil.

3.Leave the remaining oil in the wok, stir-fry the green onion until fragrant, add soy sauce, sugar and an appropriate amount of water, boil and add vinegar, into sweet and sour marinade, put the fish into the marinade, collect the thick marinade with a strong fire, when the marinade is thick and dry, sprinkle in the minced pickled melon, minced ginger in the sauce, turn it upside down and mix well, finally pour sesame oil, put it on the plate out of the pot, and eat it after cooling.

The practice of sweet and sour fish flakes introduces the cuisine and efficacy in detail: Shandong cuisine.

Ingredients for sweet and sour fish flowers: Ingredients: 200 grams of grass carp meat, 20 grams of canned pineapple, 20 grams of cucumber, 2 grams of red cherry, 100 grams of peanut oil, 12 ml of cooking wine, 125 grams of refined salt, 125 grams of sugar, 50 ml of rice vinegar, 40 grams of starch, 8 grams of green onion and ginger juice, 100 grams of broth.

The characteristics of sweet and sour fish flowers: golden red in color, sweet and sour in taste, and tender meat. Patients with hyperlipidemia, hypertension, coronary heart disease, and obesity should not eat.

Teach you how to make sweet and sour fish flakes, how to make sweet and sour fish flakes delicious 1 Cut the fish into 5 cm square pieces, cut the straight knife on the section of the fish into a cross knife, the knife distance is centimeters, do not cut the fish skin. 2 In a large bowl, add stir-fried wine and salt to marinate the fish until it is covered with starch. Cut the pineapple and cucumber into small cubes.

3 Stir-fry the spoon and leave the bottom oil to heat up, stir-fry a few times with green onion and ginger rice, cook in cooking wine, add broth, sugar, salt, rice vinegar, bring to a boil, thicken, and secrete frying oil when the sauce is thick, add pineapple and cucumber dices, quickly turn it over a few times, pour it on the fish flowers, and insert red cherries to serve.

Sugar, vinegar, water. Starch is accompanied.

Fish sauce, sweet and sour sauce, and braised sauce are all common sauces, how do we make them? Let's take a look.

First of all, let's take a look at the method of fish sauce, we need to prepare 23g of soy sauce, 42g of sugar, 15g of cooking wine, some water starch, 50g of water, 30g of rice vinegar, some pepper, some minced green onions, minced ginger, minced garlic, 35g of bean paste and 15g of pickled pepper.

Then we first stir-fry the bean paste and pickled pepper until fragrant, and add green onions, ginger and garlic after the oil is stir-fried. If it is not to be used to prepare meat dishes, you can put less minced ginger, and then pour in all the seasonings except water starch and mix. In the last step, add water starch to thicken the juice.

We can pour the seasoned sauce over the dish before it comes out of the pot. There is another recipe for fish sauce shared here, two spoons of soy sauce, two spoons of cooking wine, two spoons of vinegar, two spoons of sugar, two spoons of starch, some shredded chicken essence and green onions, shredded ginger and pickled peppers, just mix together. The third fish sauce recipe, one spoonful of cooking wine, two spoons of light soy sauce, three spoons of aged vinegar, four spoons of sugar, five spoons of water, some salt, chicken essence, corn starch.

Cooking wine, light soy sauce, sugar, vinegar, and water are 1:2:3:4:5.

Next is the sweet and sour sauce, this method is foolproof, everyone must keep it in mind!

Next, I didn't say the specific grams, everyone just needs to master the proportion, use a spoonful of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water. Just stir all the above ingredients together and you're good to go.

There are other ways to make sweet and sour sauce. Prepare 350g of red vinegar, 350g of sugar, 200g of tomato paste, 30g of aged vinegar, 30g of delicious freshness, 150g of water, 5g of salt, and cook all ingredients together over medium heat for five minutes.

There are other versions of sweet and sour sauce here, 800g of anchovy mark tomato paste, catties of sugar, 800g of white vinegar, 625g of tomato sauce, 2 catties of water, stir evenly first, and then boil until the white saccharification can be.

Then let's introduce a braised sauce. The ingredients to be prepared for this braised sauce are two grass fruits, two star anise, a small handful of Sichuan peppercorns, four pieces of rock sugar, 15g light soy sauce, 10g dark soy sauce, 15g cooking wine, 30g water, some garlic cloves and green onions, add all the above ingredients to a bowl, and stir well.

Another way to make braised sauce is 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of oil, 1 tablespoon of light soy sauce, a few millet spicy, and a little water.

Today's fish sauce, sweet and sour sauce, and braised sauce will be introduced to you here, so let's go back and try it and show your hand in front of relatives and friends.

1.Sweet and sour sauce, the usage of sweet and sour sauce is to fry the main ingredients until the outside is charred and tender inside, put a little oil in the pot and pour in the mixed juice when it is hot, and quickly push and fry until thick, immediately put in the main ingredient, roll well, and then pour oil to make the juice bubble and shiny, and smell the fragrance out of the pot. If possible, add some chili oil, red yeast water, and tomato juice.

Preparation method: 2g of soy sauce, 30g of sugar, 25g of vinegar, 15g of cooking wine, 2g of monosodium glutamate, clear soup, 30g of bean flour, 2Braised sauce, braised sauce is mostly used for the coloring of dishes, and the color needs to be improved with the help of rock sugar, soy sauce, cooking wine, etc. during formal cooking, but be careful not to color too much, so as not to affect the color.

Operation method: 15g of rock sugar or sugar, 15g of sugar, 4g of refined salt, appropriate amount of fresh soup, 2 g of monosodium glutamate, 15g of cooking wine, 5g of ginger, green onion and fish sauce, fish flavor sauce is a very representative taste in Sichuan cuisine, known for its many flavors, delicious taste, strong flavor and thick flavor, and is famous for its strong juice and thick flavor, fresh color, salty, sweet, sour and spicy four flavors. Blending Method:

15g of soy sauce, 10g of sugar, 10g of vinegar, 5g of cooking wine, 1g of monosodium glutamate, appropriate amount of clear soup, 10g of bean flour, 10g of minced green onion and ginger, 10g of pickled pepper.