How is the yellow sauce, the specialty seasoning of the north, made?

First of all, fresh soybeans should be prepared, then the oil should be boiled, the green onion and ginger should be poured in, the garlic should be stir-fried, the soybeans should be put into the pot and an appropriate amount of water should be added, and then an appropriate amount of chopped green onions, coriander, salt, chicken essence, oyster sauce, light soy sauce, cooking wine, and aged vinegar should be stir-fried evenly, and a little meat filling should be added to stir-fry and you can get out of the pot.

It is made by fermenting soybeans, we first soak the soybeans in water, after soaking, the soybeans are taken out and boiled in water, mixed with onions, ginger and garlic, mixed and stirred together, and then evenly spread out for drying, and can be placed in a cool place after continuous fermentation for 3 5 days.

First of all, the pork belly should be prepared, then chopped into the meat filling, the main pot of oil poured into the green onion, ginger, garlic stir-fry, put the meat filling into the pot, add salt, chicken essence, light soy sauce, soy sauce, oyster sauce sesame oil, stir-fry evenly, add a little sugar, stir-fry and you can get out of the pot.

First of all, you should have some sauces and ingredients ready. Add the egg yolk and sugar to the milk, mix the batter, sift the noodles and stir. Add sugar, salt, vanilla extract and add to milk.

Place on the stove and cook until thick. Add the cream and egg mixture. Remove the container and refrigerate it.

It's done.

Yellow sauce is a condiment made of soybeans and flour as the main raw materials, adding other auxiliary materials, and steaming, fermentation and other processes.

The sauce uses soybean flour as the main raw material, adds its auxiliary materials, and is made into condiments through steaming and fermentation.

1. Wash the soybeans to remove impurities; Boil the washed soybeans in a pot until they crumble with your hands.

2. After 24 hours, the beans turn from yellow to brown; The boiled soybeans are ground on a small ground to make a steamed bun or square shape, and then wrapped in paper and allowed to ferment naturally.

3. After a few months, the sauce blank is brushed with water, then broken into small pieces and dried in the sun; Pants volt.

4. Dissolve the salt with boiling water, filter out the sediment, pour it into the jar after cooling, then put the sauce into it, then add water, and Hu Chun will float the sauce block;

5. Put the sauce jar in the sun to ferment, start raking after 3 days, and beat it once a day in the morning and once in the evening;

After the moon, the color of the sauce begins to turn yellow, and after that, it turns from yellow to red, and it is ready to eat.

Dish name: Yellow sauce.

Ingredients: soybeans.

Ingredients: Edible salt. Water.

Method: 1: Wash the soybeans to remove impurities.

2: Put the washed soybeans in a pot and cook until they are crushed by hand3: After 24 hours, the beans turn from yellow to brown.

4: Grind the boiled soybeans on a small ground to make a steamed bun or square shape, then wrap them in paper and let them ferment naturally.

5: After a few months, the sauce blank is brushed with clean water, then broken into small pieces and dried in the sun6: The salt is dissolved in boiling water, the sediment is filtered out, and after cooling, it is poured into the jar, and then the sauce is put in, and then water is added to make the sauce float.

7: Put the sauce jar in the sun to ferment, start to chop after 3 days, once a day in the morning and once in the evening 8: After 1 month, the sauce begins to turn yellow, and after that, it turns from yellow to red, and then it can be eaten.

Simple way to make yellow sauce yellow sauce how to make it: 1Wash the soybeans to remove impurities; 2.Boil the washed soybeans in a pot until they crumble with your hands. 3.After 24 hours, the beans turn yellow.

500 Bell Sauce Daquan is suitable for all kinds of families to set up stalls.

My family usually makes their own sauce, but now it's not possible in this kind of weather, so I have to make it when it's hot. (Sweet sauce well, I admit to being copied . )

Made of pure flour, the flour is generally kneaded into a dough with water first, but kneaded into flat flatbread the size of a wine cup, and boiled salt and boiling water in a large pot to blanch the dough. After taking out the stuffy sauce yellow, it is no different from ordinary sauce, generally when making sauce in Futian, at the same time open up a small piece of space, and carry it out by the way. After the fermentation is completed, the same salt boiling water is put into the tank, and the gauze cover is added to expose to the sun, but the amount of water is less, because the sweet noodle sauce is used to eat directly.

The most interesting thing is that there is never a single drop of sugar in the process, but the more you dry it, the sweeter the sauce becomes. The final product has a uniform black and red paste, and it is sweet in the sauce.

Hot sauce method one.

Soak 5 kg of dried red pepper in water for 24 hours, take out and 5 kg of Pixian bean paste, 500 grams of Sichuan pepper, and 500 grams of garlic cloves into a blender and grind them, and put them into 2500 to boil until they are hot

In the salad oil, stir constantly with a hand spoon to prevent it from sticking to the pan, add 500 grams of salt and 20 grams of chicken essence to taste, boil over low heat for 10 minutes, and then slowly pour in 1500 grams of boiling salad oil, until the hot sauce is cool, put it in a bucket, pour in 200 grams of sesame oil, and it can be used.

Note: Water cannot be added during the boiling process, otherwise the fragrance will not be produced.

This hot sauce is ruddy in color, spicy and fragrant, and will not be bad for a long time, but the layer of oil on it should not be knocked off every time you take it, because the oil can prevent deterioration.

In addition to being used in Sichuan-style dishes, this spicy sauce can also be used as a dipping sauce for deep-fried stinky tofu, and it tastes very good.

Method 2 Material: 5 kg of red pepper (the kind of red pepper that is similar to a sharp pepper, red persimmon pepper is also OK); 2 pounds of apples; 2 pounds of sugar; 1 kg of salt; 400 grams of rice vinegar; 50 grams of monosodium glutamate; 1 pound of garlic; 400 grams of miso; Red dried peppers (dried chili peppers) casual; Peanuts and sesame seeds can be added or not.

Preparation: 1. Chop the peppers, apples, garlic, peanuts, etc., it is better if there is a juicer.

2. Put all kinds of ingredients into the pot and boil, remember not to add water. Finally, enlarge the sauce with vinegar.

3. Boil into a paste and then remove from the pot. It takes about two to three hours.

Yellow sauce is bright and sullen.

Also known as: Soy paste.

Soybean paste, made by fermentation after grinding the soybeans and stir-frying them, is a traditional in China.

Sauce. Yellow sauce has a rich sauce aroma and ester aroma, salty and sweet, and can be used to cook a variety of dishes, but also to make.

Fried noodles. Target.

Ingredient. One.

Most of the high-quality yellow sauce is reddish-brown or tan-brown, bright and shiny, moderate viscosity, fresh and mellow, salty and sweet, and there is no peculiar smell and no impurities.