A list of the contents of this article:

How do you mix it according to the sauce?

1. Stir the Japanese soy sauce, miso, sugar and water evenly, heat and stir until the sugar-dissolved juice thickens. It can be used to cook all kinds of ingredients and add delicious taste.

2. To prepare Yoshino's shaved sauce, you first need to prepare Haitian gold medal light soy sauce, yellow rice wine, white sugar, Haitian soy sauce and other materials, then mix these seasonings together and stir well.

3. Shao Shao Sauce is a seasoning sauce often used in Japanese cuisine. Ingredients: oyster sauce 50ml, soy sauce 100ml, cooking wine 150ml, 120g sugar, 3 cloves of garlic, 3 onions, 4 slices of ginger, a small piece of cinnamon, a large ingredient, water 80ml. First prepare onion, ginger, garlic slices and seasoning.

4. Raw materials: half onion, 2 celery, half carrot, 1 garlic clove, 4 tablespoons sugar, 5 tablespoons rice wine, 3 tablespoons oyster sauce, 5 tablespoons soy sauce, 400 grams of water. Put the chopped onions, celery, carrots and garlic slices in a pan, add 400 grams of water and bring to a boil, then simmer for about 10 minutes.

5. Slice the scallion, ginger and garlic cloves and set aside. Put the spring onions, ginger slices, garlic cloves, star anise and cinnamon in a small pot, add some water and bring to a boil. Add Japanese soy sauce, flavored sauce, cooking wine and brown sugar, simmer over low heat until the soup is thick, filter out all the dregs and make the sauce.

Authentic practice according to the proportion of roasted sauce

1. It is said that the most authentic basic formula of Japanese sukiyaki sauce must have four kinds of seasonings: Japanese soy sauce, flavored sauce, cooking wine and white sugar, and their golden ratio is 2 / 2 / 2 / 1. Raw materials: Japanese soy sauce 30ml, flavored 30ml, cooking wine 30ml, sugar 15ml.

2. The recipe of roasted sauce: half tablespoon sugar, half tablespoon oyster sauce, 2 tablespoons light soy sauce and 6 tablespoons water. Use half a tablespoon of sugar, half a tablespoon of oyster sauce, 2 tablespoons of light soy sauce and 6 tablespoons of water to make a shaved sauce. With this juice, you can burn whatever you want. It's very practical. We must remember this recipe. The so-called Shaoyaki is an imported word of Japanese cooking.

3. Mix half bowl of sake (about 6 tablespoons), 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce and 2 tablespoons of honey. Then put two drops of virgin olive oil into the pan over low heat, pour in the broiled juice, heat and stir over low heat. Taste more during the period, and when there is a touch of scorching taste out of the pot, you can probably reach less than half of the original amount.

4. The proportion of roasted sauce: 3 tablespoons of light soy sauce, one and a half tablespoons of soy sauce, one and a half tablespoons of honey and one and a half tablespoons of cooking wine (the ratio of light soy sauce and other seasonings is 2:1). According to roast pork neck practice: ingredients: pork neck seasoning: light soy sauce 3 tablespoons, soy sauce, honey, cooking wine 5 tablespoons each.

Step 1: add vegetable oil, sesame oil and ginger in a space pan and stir-fry over medium and medium heat for two or three minutes. Step 2 space add coarse sugar and stir well.

6. Raw materials: 2 chili peppers with dry red wine, 5 cloves of garlic, 1 section of scallions, 1 knot of kelp. Seasoning: soy sauce 200ml, sake 100ml, Wei Lin 100ml, 1 tablespoon black pepper, 5 tablespoons sugar, 3 tablespoons water Yee (maltose).

How to mix the shaved sauce?

Take a large bowl and mix the chicken with 60ml sukiyaki sauce. Cover the bowl and refrigerate for 30 minutes. Preheat the oven (grill) to medium temperature. Alternately string chicken, bamboo shoots, bell peppers and green onions on 8 metal barbecue forks, each with a water chestnut at the end of each fork.

Filter out the residue from the pan, leave about 300 grams of soup bottom, add sugar, rice wine, oyster sauce and soy sauce to boil over high heat, then simmer for 20 minutes to cook the sauce.

Mix 400ml water with 50ml fresh soy sauce and white sugar, pour into the pan, control the water temperature at 60 or 70 degrees, pour out after saccharification.

The production method of Shaoxing Sauce

1. 400 ml of water, add 50 ml of fresh soy sauce and sugar, mix well, pour into the pot, the water temperature is controlled at 60 or 70 degrees, then pour out after saccharification.

Step 1: add vegetable oil, sesame oil and ginger in a space pan and stir-fry over medium and medium heat for two or three minutes. Step 2 space add coarse sugar and stir well.

3. [production process] after boiling the water, add soy sauce, oyster sauce, sugar, sesame oil and cooking wine to mix well, then add black pepper, salt and white powder to thicken until thickened, then turn off the heat.

The preparation method of Shaoxing Sauce

Stir the Japanese soy sauce, miso, sugar and water well, heat and stir until the sugar-dissolved juice thickens. It can be used to cook all kinds of ingredients and add delicious taste.

Yoshino Yoshino sauce preparation method to prepare Yoshino sauce first need to prepare Haitian gold light soy sauce, yellow rice wine, white sugar, Haitian soy sauce and other materials, then mix these seasonings together and stir well.

Slice green onion, ginger and garlic cloves and set aside. Put the spring onions, ginger slices, garlic cloves, star anise and cinnamon in a small pot, add some water and bring to a boil. Add Japanese soy sauce, flavored sauce, cooking wine and brown sugar, simmer over low heat until the soup is thick, filter out all the dregs and make the sauce.