What is the difference between Lee Kum Kee Kam Chun Char Siu Sauce and Lee Kum Kee Char Siu Sauce!!?

The difference between Lee Kum Kee Kam Chun Char Siu Sauce and Lee Kum Kee Char Siu Sauce is mainly in taste and method.

Lee Kum Kee Kam Chun Char Siu Sauce is a sauce specially designed for making barbecued pork, it has a sweet and salty taste, and contains ingredients such as soy sauce, maltose, spices, etc., which can be used to marinate and grill barbecued pork.

Lee Kum Kee barbecued pork sauce, on the other hand, is a more common sauce that is usually used to cook a variety of different dishes, such as stir-fry, barbecue, hot pot, etc. It is mainly made of water, white sugar, maltose syrup, soy sauce, edible salt, tomato paste, honey, spices, dehydrated garlic, erythrosine, glacial acetic acid and other ingredients, which can increase the texture and flavor of dishes.

Overall, Lee Kum Kee Kam Chun Char Siu Sauce is a sauce specially designed to make char siu, while Lee Kum Kee Char Siu Sauce is a versatile sauce that can be used to cook a variety of different dishes.

The taste of the two sauces is different, the use is not the same, the taste of the barbecued pork sauce is salty and sweet, it is a special barbecue meat in Guangdong, it is fragrant and then a little sweet, and then the taste of the barbecue sauce is salty and fresh, the barbecued pork sauce should be marinated first and then tested, and the barbecue sauce can be brushed while taking the test, and it can also be pickled.

Jinzhen is a series, right? And now Jinzhen? I know they have a Jinzhen series, such as Jinzhen light soy sauce, Jinzhen Zhuhou sauce and so on. But then the word Jinzhen was removed, and I think there should be no difference.

Lee Kum Kee barbecued pork sauce.

Ingredients: 60 grams of chopped shallots, 80 grams of chopped onion, 5 cloves of garlic, 50 grams of water, 60 grams of light soy sauce, 60 grams of oyster sauce, 70 grams of sugar, 10 grams of fish sauce (can be replaced by light soy sauce), 10 grams of red yeast rice powder (can be replaced by 1 tablespoon dark soy sauce), 80ml of water starch

1. First of all, wash and chop the shallots, onions and garlic.

2. Then pour all the materials except water starch into a basin and stir well.

3. Pour more oil into the pan than stir-fry and heat it. Because the barbecued pork sauce is usually not used up within a week, and the storage time should be longer, so it is helpful to have more oil to ensure that it is resistant to storage and does not deteriorate.

4. When the oil temperature is 70% hot, put the minced garlic into the pot.

5. When you can smell the aroma of minced garlic, pour in chopped onion and shallots, and stir-fry the spices over medium-low heat.

6. Stir-fry the spices for 7 minutes, and pour the liquid ingredients into the basin in the 8th minute.

7. In the 7th minute, pour the liquid material into the basin and stir well. At this step, it should be noted that there is white sugar in the liquid material, and the white sugar is sunk at the bottom of the pot, so pour it into the pot and stir all the ingredients to melt the sugar as soon as possible, and mix all the ingredients. If you don't stir the ingredients in time, the sugar deposited at the bottom of the pot will form caramel if heated for too long, and the barbecued pork sauce will have a bitter taste.

Lack is only closed. >8. Wait until it boils for 1 minute, then pour in the prepared water starch.

9. Wait until the barbecued pork sauce is boiled again, then turn off the heat and serve.

10. After cooling, put the bottle in the refrigerator and store it in the refrigerator. If you don't have a clean bottle, you can wrap it in plastic wrap and refrigerate it directly on the basin. Can be put in the refrigerator refrigeration (5-7 degrees) can be stored for 2 months.

1. The taste is different.

1) The taste of barbecued pork sauce is salty and sweet, it is a special barbecue meat in Guangdong, and it is fragrant and a little sweet.

2) The texture of the barbecue sauce is salty and fresh.

2. Different uses.

1) If you want to marinate the barbecued pork sauce, you should marinate it before you test it.

2) The barbecue sauce can be brushed while taking the test, or it can be marinated.

3. The brands of the two are the same.

The barbecued pork sauce and barbecue sauce both belong to the same brand, Lee Kum Kee.

The taste of the two sauces is different, the use is not the same, the taste of the barbecued pork sauce is salty and sweet, it is a special barbecue meat in Guangdong, it is fragrant and then a little sweet, and then the taste of the barbecue sauce is salty and fresh, the barbecued pork sauce should be marinated first and then tested, and the barbecue sauce can be brushed while taking the test, and it can also be pickled.

Homemade barbecued pork sauce.

Recipe for barbecued pork sauce.

Here's a simple recipe for barbecued pork sauce that can be found in almost any home pantry.

Two tablespoons of soy sauce.

1 tablespoon oyster sauce.

A tablespoon of hoisin sauce.

A tablespoon of cooking wine

Three tablespoons of sugar.

A teaspoon minced garlic.

A quarter cup of honey.

1/4 teaspoon salt.

A small cube of red bean curd (southern milk) (red bean curd softens the meat, or it can be left alone).

1/2 teaspoon allspice powder.

A little red food color (just for the color to look good, if you don't have it, you can leave it out).

There's also a recipe that I found elsewhere:

1/2 bowl of barbecued pork sauce and soy sauce, 1/2 bowl of sugar, 1 tbsp oyster sauce, 3 tbsp cooking wine, 1/2 cup of water, 1/2 tsp five-spice powder, 1 tbsp minced garlic, a pinch of red pigment.

It should be noted that these two recipes have been diluted and garlic has been added, so as long as the meat is marinated in the sauce, no other things need to be added, and it can be roasted directly after marinating for 1 or 2 days. (Use commercially available barbecued pork sauce because it is very thick, so you need to dilute it and add garlic ingredients).

To add, in fact, the red color of the barbecued pork should come from the red lees, so if there are red lees, you might as well add the same marinade, and only put the pigment if there is no red lees.

Start by finding the car keys.

Drive to supermarket parking.

Walk into the supermarket. Find the shelves of seasonings.

Selected Lee Kum Kee series.

The barbecued pork sauce is just a joke.

I guess I can't find an answer to this question. Because it's an absolute trade secret. I guess I can only match it myself.

Lee Kum Kee barbecued pork sauce can only be bought. There is no trademark for self-made.

There are two recipes below.

1 tablespoon = 15 ml 1 teaspoon = 8 ml 1 cup = 200 ml.

Material. 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rose liqueur, 3 tablespoons of sugar, 1 teaspoon of minced garlic, 1/4 cup of honey, 1/4 teaspoon of salt, 1/4 teaspoon of allspice powder or pepper, I added about 30 grams of water and simmered in a pot until the sugar dissolved and cooled.

Material. a) Red bean curd (2cm x 2cm cubes) - 3 pieces of red bean curd juice - 3 teaspoons.

sugar - 10, 15 tablespoons.

b) Star anise powder or allspice powder - 1 teaspoon.

Rose wine or rice wine - 1 tablespoon.

pepper - 1 2 tsp.

soy sauce - 1 tablespoon.

Shallot oil - 3 tbsp (simmer 3 4 shallots in 4 5 tbsp oil until fragrant, leaving only the shallots oil to be cold cut and set aside, the shallots crisp can be used for other purposes).

c) Corn flour or flour - 1 tablespoon + 3-4 tablespoons water, mix and turn.

Sesame oil - 1 tsp.

Method 1Stir the red bean curd, red bean curd juice and sugar in a small bowl. (Friends who don't like the taste of fermented bean curd can do without, but you need to add more salt and soy sauce, otherwise the saltiness will not be enough). You don't need to use fermented bean curd, you can use fermented bean curd juice alone.

2.Cook the mixture (a) and all (b) ingredients in a pot over low heat until the sugar is dissolved.

3.Add the corn flour water and bring to a boil thoroughly, remove from heat, and finally add sesame oil. Allow to cool.

Lee Kum Kee barbecued pork sauce is a sauce made with soy sauce and honey style with a ruddy and delicate color, mainly used for marinating, stir-frying and grilling. The answer is yes.

Braised pork in barbecued pork sauce.

Ingredients: pork belly, barbecued pork sauce, soy sauce, oyster sauce, green onion, ginger and garlic, oil and salt.

Method 1After the pork belly is cleaned, cut into cubes and prepare the above seasonings.

2.Pour the pork belly into the pot and stir-fry the oil over low heat, roughly to force out the general fat oil, then add ginger, green onions and garlic and 5 spoons of char siu sauce, 1 spoon of soy sauce, 1 little oyster sauce and stir-fry well, add an appropriate amount of water and simmer for half an hour, then transfer to the casserole pot and stew for half an hour, the pork belly is basically crispy and delicious.

Barbecued pork ribs. Ingredients: Pork ribs, honey, Lee Kum Kee barbecued pork sauce.

Method 1Wash the pork ribs, spread them with char siu sauce and refrigerate them for 2 hours.

2.Wrap the baking tray with tin foil, brush the pork ribs with a layer of barbecued pork sauce and put it in the oven at 240 degrees for more than 2 hours.

3.During the baking process, the barbecued pork sauce will flow downwards and is not easy to clean, so it is recommended to wrap it in tin foil, brush it with honey before baking, and then go in for ten minutes.