Homemade six flavor sauces 丨 Sauces

First, spicy beef sauce

raw material

A material (2 kg of Shexian bean paste, 1 kg of chili sauce),

Material B (50 grams each of star anise, peppercorn, dried chili, 20 grams each of ginger, cinnamon, 100 grams each of fragrant leaves and anise),

Material C (MSG 200g, chicken powder 120g, beef flavor 100g, white sugar 20g, soy sauce 150g, cooking wine 300g, Shisanxiang 50g), 1 kg peanut oil.

Make

1. B material is processed into powder with a pulverizer.

2. Heat up the clean pot, heat the peanut oil to 40% heat, pour in material A, turn to low heat and cook for 10 minutes, then add materials B and C, and cook again in low heat for 20 minutes.

Features: The color is bright and red, the spicy flavor is outstanding, and the salty taste is delicious.

Suitable for dishes such as braised beef, fragrant dog pot, Sichuan pepper turtle pot.

Storage method It can be stored in a sealed environment for 20-24 days under 20 ℃.

The chef reminds that the proportion of the above ingredients can be slightly changed according to regional differences, but the amount of ginger used must not be too high. In the principle of less, not more, otherwise it will produce bitterness and affect the taste of the finished product.

Second, miso sauce

raw material

Ingredient A (Sichuan specialty sweet noodle sauce 500g, Yingkou miso 50g),

Ingredient B (15g salt, 30g soy sauce, 50g white sugar, 20g MSG),

Ingredient C (50 grams each of ground ginger, shallot, and garlic), 100 grams of peanut oil.

Make

1. Set the pan on the fire, heat it into peanut oil and simmer to 40% heat, turn to low heat and add material C, refine until the raw material turns yellow, and remove the residue to form ginger and onion oil.

2. Set the pan on the fire, add ginger and shallot oil, and then add material A, fry over low heat for about 5 minutes, add material B, fry for another 2 minutes, and pour into the container to cool.

Features: The sauce is rich in flavor and salty.

It is suitable for dishes such as meat sauce, grilled eggplant and various onion sauce dishes.

Storage method It can be sealed for 22-25 days under 20 ℃.

You must be fully familiar with the color and taste of the sweet sauce, and adjust it appropriately to facilitate the preparation of the ideal dish. The sweet noodle sauce from Sichuan is dark in color, and the salty taste is too heavy. When using it, you should not use too much, and do not fry the heat to avoid the color of the finished product. Add a little more, it doesn't matter if the cooking time is longer.

Third, home-made sauce

raw material

Ingredient A (soaked red pepper 1kg, Shexian bean paste 300g, red oil bean paste 100g), dried pepper, ginger, garlic 50g each,

Ingredient B (20 grams of white sugar, 5 grams of vinegar, 4 grams of salt, 18 grams of soy sauce, MSG, and chicken essence).

Make

1. Chop material A into a snail shape with a knife, soak the dried peppers in warm water (about 30 minutes), chop into a saffron shape with ginger and garlic and set aside.

2. Put material A into a clean box, add the chopped dried pepper mixture and mix well, then add all the ingredients in material B and mix well.

Features bright red color, outstanding sauce taste, salty and fresh, slightly spicy, slightly sweet.

Adapt to dishes home cooked sea cucumber, watercress.

Storage method According to the above storage method, it can be stored in a refrigerator at 20 ° C for 10-15 days, but it cannot be stored at a temperature above 25 ° C.

The head chef reminds that the dried chili needs to be soaked in warm water until it is full and then chopped into a hibiscus shape. This can brighten the sauce and reduce the spicy flavor of the dried chili, making the finished product more homely.

Four, spiced sauce

raw material

A material (5 grams each of mandarin sage, codonopsis, cumin, rosemary, thyme, 20 grams each of star anise, cumin, 2 grams of clove, 9 grams of licorice, 15 grams of nutmeg, grass fruit, 10 each of cardamom, Luo Han Guo G), 10 g peppercorns, 15 g hot pepper sauce, 12 g ground ginger,

Ingredient B (23 grams of salt, 20 grams of MSG, 10 grams of chicken flour, 8 grams of white wine, and 25 grams of cooking wine).

Make

1. Process material A into powder, and pepper to powder.

2. Take a clean pot, add material A, stir well, and add powdered pepper, ginger, and chilli sauce to continue stirring. Finally, add material B, and stir well.

Features Five strong flavors, savory and mellow positive, Sichuan-style flavor outstanding.

Suitable for dishes such as aromatic ribs, spiced steak, crispy whole duck.

Storage method can be sealed for 7-8 days under 20 ℃.

1. The pepper powder must be added after mixing A, because the pepper powder is finer than the powder of A, and the last addition will help it to mix well with the former.

2. In addition to being used directly for cooking dishes, this sauce can also be used to pre-cook raw materials to taste. When marinating, the raw materials should be processed into 10 cm square chunks. Depending on the amount of raw materials and the season, The amount of sauce and marinating time should be adjusted accordingly.

Five, weird sauce

raw material

Ingredient A (200 grams of sesame sauce and 250 grams of chili sauce),

Ingredient B (50g each of pepper noodles and pepper noodles),

C (20g each of ground ginger, minced garlic, and shallot),

Material D (60 grams of red oil, 50 grams of red soy sauce, 20 grams of salt, 30 grams each of vinegar and sugar, 5 grams of sesame oil, and 10 grams of MSG), and 100 grams of salad oil.

Make

1. Heat the clean pot, add the salad oil, change to low heat when it is 40% hot, and stir in the C material until the raw materials turn yellow. Turn off the heat and cool to obtain the onion ginger oil.

2. Put material A into a dry container, add material B and stir well, then add material D and onion ginger oil and mix well.

Characteristics Salty, sweet, hemp, sour and spicy flavors are balanced, and the fresh flavor is outstanding.

Adapt to dishes with weird dishes, weird crispy meat, weird squid, etc.

Storage method It can be stored in a sealed environment for 7-9 days at 20 ° C.

The chef reminded that the amount of various seasonings must be strictly controlled during the preparation of the strange sauce, and the sesame sauce should be diluted with a little oil first.

Six, litchi spicy sauce

raw material

500 grams of dried peppers, 100 grams of tomato sauce (mash the tomatoes into a blender),

A material (100 g dried pepper, 200 g dried pepper),

Ingredient B (20 grams each of salt and soy sauce, 15 grams of MSG, 150 grams of white sugar and old vinegar, 10 grams of chicken powder, and 200 grams of salad oil).

Make

1. Soak the dried chilli in warm water for 22 hours, remove the chilli seeds, and chop the chilli.

2. Add heat to the clean pot, add salad oil, and add material A when it is hot to 40%. Refined the spicy oil with low heat, remove the residue and set aside.

3. Put the hot pot on the fire, add the prepared pepper puree, and fry for 5 minutes on low heat, cool out of the pot, add tomato sauce and stir well, and then add the B material and stir well.

Features sweet and sour mellow, spicy spicy. Suitable for dishes such as spicy lobster balls and spicy shrimps.

Storage method: It can be sealed and stored for 5-7 days at 20 ° C. Dry peppers should not be too hot during frying. Slow-frying should be applied at low heat, so as to maximize the spicy flavor of peppers.

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