A list of the contents of this article:

What are the common practices of soy sauce?

Stir all the ingredients well and set aside. Variant 1: sweet and sour sauce add 1 tablespoon ketchup or tomato juice to increase the sweet and sour taste. Add 1 teaspoon white vinegar or lemon juice to increase the sour taste. Variant 2: add 1 teaspoon chili oil or chili sauce to add spicy sauce. Sprinkle a little pepper powder or pepper oil to increase the sesame flavor. Variant 3: vanilla soy sauce adds 1 teaspoon sesame oil to increase aroma. Add a little minced coriander or chopped onions to add fragrance.

Korean chili sauce: put 3-4 chili peppers and 2 garlic cloves in a blender, stir into minced paste, add 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon vinegar and the right amount of salt, stir well. This chili sauce is suitable for dipping in barbecue, fried chicken and other foods. Japanese soy sauce: mix 4 tablespoons of soy sauce, 2 tablespoons of Japanese cooking wine, 1 tablespoon of delicious soy sauce, 1 tablespoon of honey and the right amount of sesame seeds.

Tomato sauce:-ingredients: fresh tomato, garlic, onion, sugar, salt, light soy sauce (soy sauce), water starch. -cut tomatoes and onions and sliced garlic; put oil in the pan, first stir-fry garlic and onions; add tomatoes to stir-fry until the juice comes out; add the right amount of water to boil and turn to low heat for about 20 minutes; crush tomato pieces with a spoon; season with sugar and salt; thicken with water and starch, sprinkle with a little light soy sauce to increase freshness.

How to mix the old barbecue sauce?

1. Add alcohol: pour in the right amount of rice wine or cooking wine, which can not only increase the aroma of the sauce, but also help remove the fishy smell of meat. Add spices: if you like, add star anise, cinnamon and other spices, these spices can make the sauce taste more complex and rich. Adjust taste: according to personal taste, you can adjust the ratio of soy sauce to sugar until the taste is satisfactory. Add sesame oil: finally, add a few drops of sesame oil to increase the aroma of the sauce.

2. Fully stir: stir all the materials well with a spoon to make all kinds of flavors blend together. Try to adjust: taste the dip and make appropriate adjustments according to your taste, such as increasing the amount of sugar to balance the salty taste, or adding chili powder to increase the spiciness. Place the flavor: place the adjusted dipping sauce for a period of time so that the flavor of the spice fully seeps into the soy sauce.

3. The blending of barbecue juice is a combination of technology and art, which needs to be fine-tuned according to ingredients, customer taste and local flavor. The following is a basic method for blending barbecue juice, which can be adjusted and innovated as needed.

4. Add a few drops of sesame oil to enhance the aroma and taste. As needed, a small amount of cooking wine or beer can be added to help the seasoning better infiltrate the ingredients. If you like more delicious flavor, you can add an appropriate amount of chicken essence or monosodium glutamate. Finally, sprinkle with chopped chives and parsley to increase the aroma and taste. If you like the sour taste, you can add a small amount of lemon juice or vinegar to the sauce.

5. Balsamic vinegar or white vinegar provides sour taste and makes the sauce more appetizing. Sesame oil is the finishing touch of the juice, it can increase the aroma and taste. If you like, sprinkle some minced parsley or chopped onions to increase the color and aroma. Usage: this universal sauce is suitable for a variety of cooking scenes, can be used to stir-fry meat, vegetables, can also be used as barbecue marinade or noodle seasoning. When in use, it can be adjusted appropriately according to the characteristics of the ingredients and personal taste.

6. Make sure your hands and tools (such as spoons) are clean when making and using sauces. Avoid touching the sauce with dirty hands or unwashed tools to prevent bacterial contamination. By following these storage methods, you can maximize the freshness and safety of homemade old barbecue soy sauce while enjoying its unique flavor.

How do you mix the cold sauce?

1. Prepare minced garlic and ginger. Add 2 tablespoons of soy sauce, 1 tablespoon of aged vinegar, 1 / 2 tablespoons of sesame oil, 1 tablespoon of chili oil. Millet spicy, coriander, stir well. Finished product.

2. Salt juice: it is made of refined salt, monosodium glutamate, sesame oil and an appropriate amount of fresh soup. Suitable for mixing chicken, shrimp, vegetables, beans and so on, such as salt chicken breast, salt shrimp, salt broad beans, salt lettuce and so on. Soy sauce: made of soy sauce, monosodium glutamate, sesame oil and fresh soup, such as red and black salty taste. Used for mixing or dipping in meat ingredients, such as soy sauce chicken, soy sauce meat and so on.

3. Mix soy sauce, monosodium glutamate, sesame oil and an appropriate amount of fresh soup, often used for mixing or dipping in carnivorous ingredients, such as soy sauce chicken, soy sauce meat and so on. Shrimp oil sauce: first fry the shrimp seeds with sesame oil, then add salt, monosodium glutamate, sesame oil, Shaojiu and fresh soup to boil, can be used to mix meat dishes or vegetarian dishes, such as shrimp oil winter bamboo shoots, shrimp oil chicken slices are made from this shrimp oil sauce.

4. Pour light soy sauce, aged vinegar and oyster sauce into the bowl, then add garlic foam, small green pepper and millet pepper. Then add pepper, chili noodles, sesame seeds and shallots. Finally, pour hot oil. Just pour it into your favorite dish.

5. The base material is the basis for the preparation of cold dish seasoning juice. The proportion of soy sauce, vinegar, sugar and salt is very important. Generally speaking, the delicious and palatable base material can be obtained by blending according to the proportion of 2RV 1RV 1RU 0.5. Soy sauce is the source of salty taste, vinegar adds sour, sugar blending and sweetness, and salt plays a role in improving freshness. The promotion of freshness: chicken essence, monosodium glutamate and oyster sauce are the soul of cold dish sauce.

6. Blending method of cold sauce: salt sauce: mix refined salt, monosodium glutamate and white soup, add a little sesame oil and mix well. It is suitable for making cold dishes based on chicken, shrimp, vegetables and beans, such as salty shrimp, salty chicken breast, salty broad beans and salty lettuce. Soy sauce: mix soy sauce, monosodium glutamate, sesame oil and an appropriate amount of fresh soup. Often used for mixing or dipping in meat ingredients, such as soy sauce chicken, soy sauce meat and so on.

How do professional chefs prepare soy sauce

First of all, smash the garlic and cut it into fines and put it in a bowl for use. Then, cut the ginger into thin slices, the onions into thin slices, the parsley into small pieces, the Beijing onions into thin slices, and the chives into chopped onions. Then, add a little water to the pot, wait for the water to boil, add sliced green onions, sliced ginger, shredded onions and coriander. Then, add 15 grams of Meiji fresh soy sauce, and then add 8 grams of Donggu Yipin fresh soy sauce and shrimp seed soy sauce.

Steamed soybeans: soak the soybeans for 4-8 hours, when the surface of the beans is round and wrinkle-free; then steam for about 10-15 minutes, mix the dough left and right: take the right amount (0.04% of the weight of dried beans) koji, wait for the cooked beans to cool below 40 degrees, mix in. You can first mix flour or wheat bran with koji essence to make it easy to mix well with beans.

Methods Brewing method: soy sauce koji made from soybeans, defatted soybeans, black soy wheat, rice and other cereals, steamed or treated by other methods and cultured with Aspergillus, or steamed rice or cooked rice was saccharified by Aspergillus, and injected with salt water, or fermented and ripe by adding raw soy sauce or soy sauce mash.

Practice: wash spring onions, peel ginger, peel garlic, remove seeds and cut into finely chopped red and green chili respectively. Add 1 tablespoon of hot oil in the pan, stir-fry chopped onion, ginger and garlic, stir-fry with Douban sauce, add other seasonings and mix well. pour in half a cup of water and thicken with Taibai powdery water. sprinkle with green and red chili peppers. Serve.

How do you make barbecue sauce?

Basic soy sauce to choose soy sauce: the key is to choose soy sauce of good quality. It is best to choose soy sauces specially designed for cooking or barbecue, which are usually more delicious and moderately salty. Seasoning preparation: prepare fresh garlic cloves and ginger. Chop them into minced garlic and ginger respectively to help release more aroma. If you like the spicy taste, you can prepare some chili peppers and cut them into small circles or powder.

Hefeng baked sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon ketchup, appropriate amount of ginger, mashed onion and lemon juice. Practice: stir evenly. Peanut barbecue sauce ingredients: 2 tablespoons of pineapple juice, 1 tablespoon of coconut milk, 3 tablespoons of peanut butter, 3 tablespoons of minced garlic, 3 tablespoons of minced ginger, 1 tablespoon of onion, 1 tablespoon of curry powder, 1 tablespoon of soy sauce, less sugar, less salt, a little black pepper.

Raw materials: appropriate cold water, one tablespoon of light soy sauce soy sauce, two tablespoons of light soy sauce soy sauce, half tablespoon of soy sauce, one apple, one pear, one and a half onions, proper green onions, 7-8 cloves of garlic, salt and sugar. The main food material is onion, one and a half auxiliary materials, cold water, apple, pear, light soy sauce soy sauce, soup, raw soy sauce, 2 tablespoons soy sauce, 1 tablespoon salt, 1 tablespoon monosodium glutamate, 1 tablespoon sugar, 1 tablespoon ginger, appropriate garlic Put proper cold water in the pot.

Simple version: mix light soy sauce, soy sauce and oyster sauce at 3:1:1, then add a small amount of sugar and stir well. This kind of dip tastes delicious and is suitable for people who like simple taste. Mashed garlic version: on the basis of the simple version, add mashed garlic and a small amount of vinegar to increase the aroma, acidity and sweetness of the dip. This dip is suitable for people who like the smell of garlic.