Temperature is the soul of the cuisine. The deliciousness of a dish is 99% determined by sauce. From simple Mapo meat sauce and garlic sauce to complex truffle mushroom sauce and satay sauce, it can extend and change more than 100 classic dishes in a natural sauce method from zero self-made commonly used sauces.
Bak Kut Teh SauceBak Kut Teh, one of the latest Malaysian national food products in 2024, originated in Klang, and has a variety of stories among the people. The only thing that remains unchanged is the use of Chinese medicine and the use of spirit sauce — — used garlic, chili, dark soy sauce, and soy sauce together.
Ingredients: 15 grams of 荐花, 3.5 grams of Chuanxiong, 12 grams of Polygonatum, 10 grams of glutinous rice, 20 grams of Cinnamon, 6 grams of licorice, 4 grams of star anise, 1 star anise, 1
Taste: 40 grams of soybean oil, 20 grams of 荐花 oil, 20 grams of sugar, 120 grams of original pig soup, 120 grams of original pig soup, 3}
Method: Put all the ingredients into the treatment machine and beat them into powder, mix with soybean oil, 荐花 oil, sugar, and original pig soup, and then put them in a tank and refrigerate and store.
● Home Inn does not have a fine powder conditioner, please help from Chinese medicine.
Ingredients: 500 grams of pork belly, 40 grams of okra, 20 grams of dry fish, 20 grams of coriander, 10 grams of ginger, 20 grams of garlic, 5 grams of dried chili
Taste: 50 grams of bak Kut Teh sauce, 400 grams of original pork soup, suitable amount of old soy sauce:
1. Cut the pork belly into pieces, slice the okra, cut the dry fish into fine pieces, cut the coriander into coarse ground, cut the pepper into small pieces, slice the ginger, and cut the garlic into rice grains.
2. Fry the pork belly and color it and take it out for later use. Stir-fry the raw pork belly and dry fish stockings, dried peppers, ginger slices, and garlic. Add okra and pork belly, and stir-fry with bak koh te sauce.
3. Add the original pork high-soil and cook over medium-low heat until the juice is reduced, and add coriander to a little.
The main flavoring ingredients are sauce oil and glutinous fish dew, and the sauce is made of mixed rock sugar, licorice and bay leaf, which is full of flavor. It is very suitable for seafood cuisine and flavoring. As long as you learn this sauce, you can make five-star hotel-level steamed fish.
Ingredients: 20 grams of glutinous fish, 55 grams of soy sauce, 225 grams of water, 20 grams of rock sugar, 2 grams of licorice, 1 piece of laurel leaf,
Method: Put all the ingredients in the pot, cook on medium-low heat, and cook over low heat for 5 minutes.
● After cooling, put the tank in the refrigerator and store.
Taste: 30g of steamed fish sauce oil, 1. 1. Cut the stew into the stew, remove the stew, and blanch it for prep. Beat the chicken eggs.
2. Add oil and heat to pour in the egg liquid. See the bottom egg liquid solidify, and push the tinsel forward.
3. Add the crust kernels and repeat the method 2 until the egg liquid solidifies completely. Finally, pour in steamed fish sauce oil and add tangerine.
Orange Sauce, one of the most representative dishes in Chinese cuisine is orange juice ribs. Squeeze fresh orange juice out of juice and add other flavoring ingredients to make orange sauce. The flavor is mainly sweet and sour, and the color is very lit and golden, and it is a dish that adults and children like very much.
Ingredients: 125 grams of orange juice, 20 grams of fresh lemon juice, 20 grams of flavoring: 65 grams of sugar, 35 grams of white vinegar, 3 grams of Coindeau wine, Method:
1. Wash the lemon, cut the juice and filter out the seeds for use.
2. Put all the ingredients into the bowl in sequence and then adjust it with an egg whisk.
● Orange can also be replaced by sangelica.
● Coindeaux is a high alcohol concentration liqueur from France, an orange sweet wine 100% produced by orange peel.
Ingredients: 600c.c., 1 cinnamon stick, 1 star anise, 2 cloves, 2 slices of cinnamon powder, appropriate amount of sugar, 40g of sugar, 330g of orange sauce, Method:
1. After drying and low heat, stir-fry the spices to fragrant, then add sugar. Add orange sauce when the sugar is turned into caramel color.
2. Add the red wine and boil it and turn it on low heat and cook for 5 minutes. Turn off the heat and soak for 3 minutes and then remove the spices.
● It is not advisable to use red wine with too high price.
● The alcohol concentration of boiled red wine will decrease, but it is recommended that minors do not drink.
※ Reminder: alcohol is prohibited. Overdose of alcohol is healthy