Zhuhou sauce Hoisin sauce is fried together What is the reason for the stickiness of the stir frying

Zhuhou sauce hoisin sauce is fried together, probably because the heat is too large, and secondly, these two foods are more viscous.

Zhuhou sauce. Hoisin sauce is sautéed together. The fried sticky ones are because they are already a bit reactive when put together, and the lack of water is also a reason.

The princes sauce hoisin sauce is fried together for the New Year, what is the reason? That is, there is less water, and there may not be vegetables in it, some chili peppers or something.

Hello, the reason why we are sticky together early, because there is too much sauce, so he will be slimy.

If you fry the hoisin sauce together with the hoisin sauce, it contains a lot of protein and starch, so it is easy to fry the New Year.

Du Hou sauce, hoisin sauce put together for a quarrel for a year, what is the reason? It's so strong, it's sticky paper itself, and it's very high, and when you fry it, it will definitely be sticky when you put it together.

Either that, or you're putting too much water. And then your heat is not enough.

Hello, if you put this sauce and hoisin sauce in some stir-frying, it will definitely be noisy, and the more noisy it is, the stickier it is.

These two can be fried together, because the hoisin sauce itself belongs to the seafood taste, and the method is also very delicious, and then you can add some greens, which will make him taste richer, and he is also very delicious at home so that he has a lot of vitamin C very high.

This guy is waiting for you to connect the curtains, and he can put some of my side for you through some specific ones.

It has a fragrant soy flavor.

China has a cultural tradition of "cooking meat", and various techniques such as steaming, stewing, stir-frying, and roasting all pay attention to sauces. Zhuhou sauce.

According to legend, it was created by Foshan chef Liang Zhuhou, one of Foshan's specialties, used to cook chicken, cattle, duck, pig and other livestock and poultry meat, fragrant and flavorful, the meat is fresh and tender, not greasy.

Zhuhou sauce is one of Foshan's traditional famous products. It was made up of Liang Zhuhou, the chef of Sanpinlou, in Jiaqing in the Qing Dynasty.

years of creation. It uses soybeans and flour as raw materials, and is made into a sauce embryo after making koji and drying it, and using lard.

Sugar, sesame seeds, re-steamed. 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.

Origin. Legend has it that Tongzhi was more than 100 years ago.

During the years, the Sanpinlou restaurant near the ancestral temple, the business was very prosperous, the restaurant had a chef, surnamed Liang Mingzhuhou, he was very researched in 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. Because customers love it, some customers bring their own containers to ask the store to give them. At first, each person bought a little, and then the buyers were numerous, and then they went to Nissan.

50 kg is still not enough.

Hoisin sauce, Zhuhou sauce.

When cooking, put the noodles before cooking. If you put it in the filling, you need to put it first.