Can you make sauce meat, can you use sauce sauce and hoisin sauce to marinate meat

With Zhuhou sauce, he can make meat sauce, and the taste is good, with Zhuhou sauce with some beef, shiitake mushrooms to make is very delicious.

Beef sauce. When making beef sauce, keep in mind 2 tips, the beef sauce is fragrant, firm and flavorful, and not loose! In fact, the practice of sauce beef is very simple, but there are many friends who make the taste very poor, so to make sauce beef, you need to master 2 skills, the first beef needs to be soaked for about 2 hours, and the blood and water in it are soaked out, so that there is no fishy smell when you eat it, and then blanch it in the pot, the beef will be cleaner, and the second cooked beef should not be eaten directly, it is recommended that you soak it overnight, so that the beef will be more flavorful, and I will say the most detailed method of sauce beef, Let's take a look at the steps and learn it!

Prepare an appropriate amount of beef shankin meat, soak it in water for 2 hours, and then wash it with running water. Pour cold water into the pot, put the beef in, add ginger slices, green onion knots, cooking wine and boil over high heat, cook for about 3 minutes, remove the beef and clean it for later use.

Prepare a bag below, add star anise, bay leaves, cinnamon, dried chilies, grass fruits, cumin to the gauze, and then tie the seal. Add a little cooking oil to the casserole, add 5-8 pieces of rock sugar, fry the rock sugar first, then fry the sugar color, add an appropriate amount of boiling water to boil, and then put the packet in and cook for 2 minutes.

Next, put the beef tendon meat in and stir it, add 3 spoons of column sauce, 3 spoons of soybean sauce, 3 spoons of light soy sauce, an appropriate amount of salt and ginger slices and stir well, then turn to medium-low heat, cover the lid and simmer for 2 hours, turn off the heat when the time comes, don't take it out of the pot first, it will be more flavorful to simmer overnight, and the next day, take out the beef tendon meat and cut it into slices, so that you can start eating.

Tips]:

First: When making sauced beef, it is recommended to use beef shank meat, because beef shank meat tastes better.

Second: Soak the beef shank meat in water for 2 hours, then blanch it in a pot with cold water, boil the water, cook it for another 3 minutes, and then take out the beef and clean it.

Third: Put all the ingredients in a casserole, then add rock sugar to stir-fry, add hot water, various condiments and beef, cook for about 2 hours, cook the beef is related, don't rush out of the pot to eat, should be simmered overnight, so that the beef will be more flavorful.

It is generally used for seasoning, rather than for curing meat.

Zhuhou sauce can be said to be an indispensable seasoning sauce in Cantonese cuisine. It is mainly made of soybeans and flour as raw materials, brewed, and boiled and ground with minced garlic, light soy sauce, sugar, edible oil, star anise powder, etc.

Zhuhou sauce is delicious in color, moderately sweet, fragrant and fragrant, and has a variety of ways to eat, and it is relatively easy-going when cooking dishes, that is, it can be matched with almost any seasoning and complement each other. In Cantonese cuisine, the more classic dishes that use Zhuhou sauce as the main seasoning are Zhuhou chicken, Zhuhou goose, Zhuhou pork knuckle, Zhuhou beef brisket (beef offal) and so on. Especially for dog meat, which Cantonese people love to eat in winter, Zhuhou sauce is an indispensable seasoning.

Hoisin sauce is a sauce made from a variety of seafood. Here is an example of Tianjin shrimp paste to introduce the processing method of the original sauce:

Hoisin sauce is usually made in August and October every year, because the shrimp are abundant and delicious at this time. The specific method is: choose 10kg of shrimp skin (a kind of small shrimp) to wash with water, put it in a clean jar, then put in 3kg of refined salt, pound it a few times with a mallet, and then seal the mouth, and then pound it again every day, and wait for 15 days after the shrimp skin is naturally fermented, you can prepare and eat.

This shrimp paste can be made into a variety of flavors. It can be used for rice, shredded green onion dipping sauce with corn tortillas, and can also be used to flavor dishes such as shrimp paste tofu, fried chicken wings, etc.

Ingredients: 30 grams of pickled chili peppers, 100 grams of Lee Kum Kee Rong hot sauce, 50 grams of tomato paste, 10 grams of ginger rice, 30 grams of green onions, 50 grams of hoisin sauce, 40 grams of sea rice, 15 grams of refined salt, 70 grams of sugar, 5 grams of chicken essence, 20 grams of monosodium glutamate, 80 grams of white vinegar, 150 grams of broth, 10 grams of water starch, 80 grams of salad oil.

1. Chop the pickled pepper into puree, soak the sea rice in 60 warm water for 5 minutes, take it out and chop it into fine particles.

2. Put the wok on the fire, put in the salad oil and heat it for 50 percent, put in the sea rice grains, then put in the pickled pepper paste, garlic hot sauce, green onion and ginger rice and stir-fry into the broth, put in the hoisin sauce and tomato sauce after boiling, add refined salt, monosodium glutamate, chicken essence, sugar, white vinegar, and finally thicken with water starch, and put it into the utensils.

Zhuhou sauce is a soybean sauce that can be replaced with soy sauce, hoisin sauce or oil.

Zhuhou sauce is made of soybeans and flour as raw materials, which are made into a sauce embryo after being made into koji and sun, and then steamed with lard, sugar and sesame seeds. Its color is reddish-brown, the soy flavor is fragrant, and the entrance is mellow. It is suitable for cooking chicken, duck and fish, especially Zhuhou chicken, which is the best sauce in the concoction and can be used to stew all kinds of meat.

The main raw materials of modern Zhuhou sauce are water, soybeans, wheat flour, sugar, edible salt, sesame oil, sodium glutamate, dehydrated garlic, xanthan gum, and sodium benzoate.

The soy sauce is made by fermenting soybeans, barley, wheat and rice, etc., with a variety of tastes, colors and textures, and is widely used for seasoning or cooking condiments, the main materials of hoisin sauce are white sugar, soybeans, wheat flour, edible salt, wheat flour, brewed vinegar, dehydrated garlic, salted chili, xanthan gum, red yeast rice, etc. Their ingredients all have a lot of similarities and can be substituted for each other.

Zhuhou sauce is made of soybean paste, soy sauce, sugar, garlic, edible oil and other raw materials, suitable for cooking Xinhou chicken, goose and duck with unique flavor, and can be stewed all kinds of meat. Foshan snacks --- Foshan Zhuhou sauce Zhuhou sauce, the color is umami and delicious, the sweetness is moderate, and there is a fragrant soy flavor, which is a good condiment with a unique flavor. For more than 100 years, Zhuhou food has become one of the most distinctive food ingredients in Foshan, famous and praised by people.

The origin of Foshan snack Zhuhou sauce Legend has it that more than 100 years ago, there was a restaurant in Sanyuanli near the ancestral temple, the business was very prosperous, the restaurant had a chef, surnamed Liang Zhuhou, he was very researched on the dishes, and the dishes made tasted different, especially the meat recipes, which were good in color and flavor. It turned out that Liang Zhuhou did not use the soybean paste sold in the bazaar, but made a homemade sauce as a seasoning. The dishes he made were praised by everyone who had eaten them, and the business of the restaurant was booming.

Later, Liang Zhuhou opened a snack shop and sauce, what is this sauce called? People gave it a name, called Zhuhou sauce. Later, Liang Zhuhou made the sauce more carefully, selected good soybeans, and mixed them with salt, sugar, sesame seeds, and light soy sauce, and the taste was more fragrant and delicious than before.

After the death of Liang Zhuhou in old age, people inherited his sauce-making method and extended it. Zhuhou sauce has become a specialty of Foshan and is sold all over the country. Therefore, Zhuhou sauce can be used as a condiment or stir-fry.

Sand tea sauce and Zhuhou sauce are two different flavors.

Don't put the sand tea sauce when you make it, otherwise the taste will be confused.

To make salad dressing, you can put the pillar sauce, these two strengths do not affect each other, but there will be two flavors in taste, and it depends on which flavor you like to eat?

It is not allowed to put Zhuhou sauce in the making of sand tea sauce. Because these are two different qualities, the taste is very bad.

It's best to use sweet noodle sauce, if you only have the Zhuhou sauce, you can add some vinegar to the Zhuhou sauce, and the taste will be very delicious!

When cooking meat, use hoisin sauce or oil consumption instead of the sauce.

Zhuhou sauce is mainly made of soybeans and flour as raw materials, and is brewed and boiled and ground with minced garlic, light soy sauce, sugar, edible oil, star anise powder, etc. Zhuhou sauce has a strong aroma, harmonious taste, salty and sweet palatable, and is widely used in cooking food, and can be used as the main seasoning to cook Zhuhou chicken, Zhuquan goose, Zhuhou pig's knuckle, Zhuhou beef brisket (beef offal) and so on.

According to legend, Zhuhou sauce was first used to soak beef offal, and then it was developed by many parties to form the Zhuhou sauce we eat today, which can be used to cook meat, seafood and other delicacies, and can be used as a condiment to assist other foods.

Zhuhou sauce is one of Foshan's traditional famous products. It was created by Liang Zhuhou, the chef of Sanpinlou, during the Jiaqing period of the Qing Dynasty. It is made of soybeans and flour as raw materials, which are made into koji and dried into sauce embryos, and re-steamed with lard, sugar and sesame seeds.

Its color is reddish-brown, the soy flavor is fragrant, the entrance is mellow, fresh and sweet. It is suitable for cooking chicken, duck and fish, especially Zhuhou chicken, which is the best sauce in the concoction. It is suitable for cooking Xinhou chicken, goose and duck with unique flavor, and can stew all kinds of meat.

The main raw materials of modern Zhuhou sauce are water, non-GMO soybeans, wheat flour, white sugar, edible salt, sesame oil, monosodium glutamate, dehydrated garlic, xanthan gum, and sodium benzoate.

You can substitute the sauce from the following recipe.

Ingredients: 1 tbsp oyster sauce, 1 2 tsp chili oil, 1 tsp chili paste, 1 2 tsp black vinegar, 1 4 tsp powdered sugar, 1 2 tsp sesame oil.

Method: Put all ingredients in a bowl and stir well.

Hoisin sauce, noodle sauce, beef sauce, Guilin chili sauce.

You try hoisin sauce or oil.