What ingredients should be used to cook the soy sauce of cheong fun? Kneel and beg!!

Sweet soy sauce: Use regular soy sauce. Boil the flour, sugar, and water together, stirring while cooking. Ten minutes is fine. Fragrant soy sauce: Boil with ordinary soy sauce, flour, salt, and water, stirring while cooking, 10 minutes.

Oh, two cups of soy sauce on the rocks.

The soy sauce is better with light soy sauce, the taste of raw volnaya soy sauce is very fresh, the color is relatively light, it will not make the scumbag rice noodles look very black, and it can also be eaten very deliciously.

You should choose cold soy sauce, light soy sauce, or extremely umami, which are good recommendations because they are delicious and meet people's tastes.

You can choose to be extremely fresh, the flavor is very fresh and sweeter, and the sauce will be more delicious and the color will be more beautiful.

Method 1: Raw materials: soy sauce, umami sauce, fish sauce, sugar, green onion, oyster sauce, ginger, egg white, salt, sugar, salad oil, and fresh chicken powder.

Steps: 1. Prepare the ingredients;

2. Wash the ingredients;

3. Cut the green onion into segments and cut the ginger into slices;

4. Add water to the pot, turn on the power, and wait for it to boil;

5. Reduce the heat to low and pour all the ingredients into the pot;

6. Strain the green onion and ginger and pour the sauce into a bowl.

Method 2: Ingredients: light soy sauce, chicken essence, sugar, onion, chopped green onion, water.

Steps: 1. Prepare the ingredients;

2. Wash the ingredients;

3. Finely chop the onion;

4. Add water to the pot, turn on the power, and wait for it to boil;

5. Turn the heat to low, put the onion in the pot and cook until fragrant, then add the soy sauce and bring to a boil;

6. Add the chicken essence and chopped green onion and cook for one minute, then pour the soup into a bowl.

Method 3: Ingredients: light soy sauce, dark soy sauce, rock sugar, salt, monosodium glutamate, chicken powder, Maggi soy sauce, coriander water.

Steps: 1. Prepare the ingredients;

2. Wash the ingredients;

3. Add water to the pot, turn on the power and wait for it to boil;

4. Reduce the heat to low and pour all the ingredients into the pot;

5. Strain off the green onion and ginger and pour the sauce over the prepared rice rolls.

Hello dear, I'm glad to answer for you. Ingredients: light soy sauce 1 catty dark soy sauce 3 taels of rock sugar 5 taels of salt 1 money monosodium glutamate 3 money chicken powder 5 money soy sauce two shirts base noisy coriander water about a catty (referring to coriander, dried shrimp, star anise, carrots, peppercorns, bay leaves, ginger, shallots boiled into water) Production steps:

Boil the rock sugar in water and set aside; 2. Chop the green onion and garlic into chopped green onions and garlic granules, then stir-fry the chopped chives and garlic in a wok, and then add soy sauce and fish sauce; 3. Boil water, then add a small amount of chicken essence and monosodium glutamate; 4. Cook for another minute or so. Here I want to talk about soy sauce, which is divided into light soy sauce and dark soy sauce. Light soy sauce has a strong flavor and light color, and the flavor is the main one.

Dark soy sauce, the sauce is thick and the taste is relatively light, and the color is mainly used when used. - When you add the soy sauce of the rice roll sauce, you can add dark soy sauce when the color becomes lighter, so that the color is more appetizing.

The sauce for cheong fun is prepared as follows:

Ingredients: chives, dried shiitake mushrooms, dried shrimp, ginger, garlic, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, cooking oil, salt.

Production method: 1. Finely chop the green onion, ginger and garlic, soak the mushroom in cold water until it swells, then chop it into minced pieces, and the dried shrimp is the same as above.

2. Pour an appropriate amount of base oil into the pot, then burst the green onion, ginger and garlic to bring out the fragrance, then pour in the dried shrimp, shiitake mushrooms and a little water to boil.

3. Add a little light soy sauce, dark soy sauce, cooking wine, sugar, salt to taste, then turn to low heat and boil for 10 minutes.

4. After serving, filter out the residue with a leaker, and after the rice rolls are steamed, pour the sauce into it and mix it to eat.

How to make Cantonese cheong noodle sauce! A multi-purpose sauce with a rich umami flavor and mellow sauce from simple ingredients.

Every time I make cheong fun with this, this sauce is particularly fragrant.

Cut the raw garlic into small grains with the soy sauce seasoning of the rice rolls, then heat the oil in the pot, fry the garlic granules until golden brown, and the fragrance comes out, pour in the soy sauce, salt, concentrated chicken juice, chicken powder and water, boil, and use corn starch to hook the thicker chicoa.

Method 1Before making cheong fun, you have to make the sauce first, whether the cheong fun is good or not, this sauce is also the key. Cut the raw garlic into small pieces, then, put oil in the pot to heat, fry the garlic until golden brown, the fragrance comes out, pour in soy sauce, salt, concentrated chicken powder, water, boil, use cornstarch to hook the thicker sauce, each seasoning depends on the amount of sauce to be made.

2.Rice flour plus corn starch and water to make rice milk, the concentration can be hung on the spoon to hang a thin slurry to break up the eggs, shrimp to remove the intestinal shell, leek cut into sections.

3.Scoop an appropriate amount of rice milk on a plate, scoop a spoonful of egg mixture into it, spread it with a spoon, and put a few leeks on it.

4.Steam in the pot for 2 or 3 minutes, and the big bubbles will prove that they are cooked.

5.Then the whole plate is taken out, wrapped in cloth, and carefully scalded with oven cotton gloves, which is convenient. After it is brought out, use a scraper to scrape and roll up the flour skin and put it on a plate, so that a roll of egg sausage is ready.

How to prepare rice rolls:

To make a successful dish of rice noodles, the key is to have hand-ground rice milk, the ratio of water to rice is 3:1, too thick is hard after steaming, easy to agglomerate, too thin is steamed and not formed, now the restaurant for convenience, mostly use sticky rice flour instead of rice milk, and then add clear noodles, corn flour and corn starch to improve its texture and taste, rice flour pulp preparation method:

1 kg of sticky rice flour, 2 taels of corn flour, 2 taels of corn starch, 1 tael of clear flour about 4 catties of water, a little salt and oil, mix well, can not clump, add water at the time, rice flour pulling: pour the rice milk on the multi-layer steaming grid or cotton cloth, put pork, fish fillet, shrimp, beef, or barbecued pork and other fillings, fasting can also be used, after steaming, roll into long strips, cut into sections and put on plates, generally cut into 3 sections.

Pour over the cheong fun soy sauce and serve.

Soy sauce preparation: 1 kg of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 yuan of salt, 3 yuan of monosodium glutamate, 5 yuan of chicken powder, 1 tael of Maggi soy sauce, and about a pound of coriander water [coriander, dried shrimp, star anise, carrot, Sichuan pepper, bay leaf, ginger, shallots boiled in water].

Pull the cheong fun action to"Pull"Here's an example of a cover-up rice noodle stove: the rice roll slurry is poured on the cotton cloth, taken out after steaming, and spread on the raised surface brushed with peanut oil, with a marble slab as well, and then hold a corner of the cotton cloth with one hand, and scrape the sticky part with a mouthless sheet knife in the other, so as to pull and scrape until a complete sheet is about 20 cm wide and about 30 cm long.

Preparation of rice roll sauce soy sauce: 1 kg of light soy sauce, 3 taels of dark soy sauce, 5 taels of rock sugar, 1 tael of salt, 3 taels of monosodium glutamate, 5 taels of chicken powder, 1 tael of Maggi soy sauce, and about a pound of coriander water [coriander, dried shrimp, star anise, carrots, peppercorns, bay leaves, ginger, shallots boiled in water.

Rice rolls are usually boiled in water to dissolve rock sugar, then stir-fried chives and chopped garlic in a wok, then soy sauce and fish sauce are added. Here I want to talk about soy sauce, which is divided into light soy sauce and dark soy sauce. Light soy sauce has a strong flavor and light color, and the flavor is the main one.

Dark soy sauce, the sauce is thick and the taste is relatively light, and the color is mainly used when used. Generally, the soy sauce used in the cheong noodle sauce will be made with light soy sauce, and when the rock sugar water made before is added, dark soy sauce can be added when the color becomes lighter, so that the color is more appetizing.

Cheong Fun Sauce Can Enhance Freshness: Fish sauce and oyster sauce are added to most Cheong Fun sauce recipes to enhance freshness. Therefore, the cheong fun in the traditional cheong fun shop tastes a little sweet.

However, the recipe of cheong noodle sauce recipe is generally not passed down, and it is improved by cheong noodle shops after years of experience and feedback from diners.

Teochew cheong fun.

The production of rice rolls is very simple, spread a white cloth on a large mesh sieve, pour the ground rice milk on the white cloth, steam and mature it into a flour skin through water, and then put the filling on the flour skin, roll it into a pig intestine shape, put it on a plate, and pour it with cooked peanut oil, light soy sauce, and hot sauce.

The secret of eating, the most authentic and authentic tutorial of Guangdong rice noodle recipe soy sauce is here.

Mixed brine, soy sauce and garlic oil.