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How to eat assorted sauce?

1. Hainan deep well sauce can also be used for cooking or cooking in addition to dipping. This can be put into the dish during the stir-frying process, and it can also maintain the taste. I hope I can help you. Thank you.

2. 500g chicken leg meat (2 bars), 300g lotus root (2 bars), 6 dried Lentinus edodes, several Dutch beans, 4 tablespoons wine, 4 tablespoons soy sauce, 2 tablespoons sugar. Step: soak dried Lentinus edodes in warm water, squeeze out excess water and cut into slices. Keep the water of Lentinus edodes in reserve. Cut the lotus root into large pieces and put it in cold water diluted with a small amount of white vinegar to prevent the lotus root from oxidizing and blackening.

3. Fried noodles with assorted sauce is a delicious dish with nutrition, delicacy and rich taste. This article will introduce its production process in detail, so that you can easily enjoy the unique charm of this delicacy at home. First of all, prepare the required materials: diced chicken breast, add appropriate amount of pepper, cooking wine and starch to marinate for more than five minutes to increase the tender and smooth taste of the meat. At the same time, prepare carrots, red peppers, cucumbers and other vegetables dice, corn kernels and peas thaw spare.

4. Hello, they are all used as seasonings and can be dipped in chicken.

How to make assorted chili sauce delicious

1. Operation procedure: first, mix the Korean sauce and chili sauce, put it on the sieve, press it with a spoon, sift it, and mix it evenly in the rice paste water to form a sauce soup. Then, pour a little salad oil into the pan, add minced garlic and saute until fragrant, then stir-fry and soften with sliced shiitake mushrooms. Then, add potato chips, potato chips and gourd slices and stir-fry. Then, pour in the soy sauce soup, bring to a boil, turn to medium heat and cook for 15 minutes.

2. Sesame paste: add rich sesame flavor and delicate taste. Chili oil or chili sauce: adjust the spiciness according to your taste. Preparation steps: prepare a small clean bowl and put appropriate amount of soy sauce or sweet noodle sauce into the bowl according to your taste. Add the right amount of bean paste, the amount can be adjusted according to the individual's acceptance of spicy taste. Add light soy sauce and a small amount of old color mix, be careful not to add too much at one time, so as not to be too salty.

3. Pour in the vinegar juice and adjust the vinegar juice according to the amount of vegetables. Add the right amount of hot oil or chili sauce and adjust it according to your personal acceptance of the spicy sauce. Sprinkle with chopped garlic, chopped parsley and fried peanuts. Finally, sprinkle a little sesame oil and prickly ash oil (if used) to increase the aroma. Mix gently with chopsticks and wrap each piece of vegetables with seasoning. Load the plate and enjoy the mixed vegetarian brocade plate and sprinkle with some sesame seeds as a garnish.

4. Then, add vegetables and tofu, stir quickly, add hot water, bring to the boil, pour in vermicelli and bring to a boil, do not stop stirring. Later, add soy sauce, chicken powder and chili sauce and continue to stir. When all the ingredients are mixed together, scoop out the assorted juice in a bowl and gently stir with a fork to mix well. The delicious assorted sauce is ready! This dish is very suitable for quick dinner or afternoon tea.

5. Add Korean chili powder to the pot with a little water; chili sauce, soy sauce, sugar, pepper. (appropriate amount of seasoning) boil the vermicelli in the pan. At the same time, cut onions, green onions, carrots, shiitake mushrooms and tomatoes and cook them in a pot. Turn off the fire in 5 minutes. I can't finish it and keep it in the fridge for a week. Take it out when you don't want to cook, ok.

6. Add 2 teaspoons chili sauce and stir. Finally, add the gluten, cook until soft, then add a little salt and chicken essence to season. This site to share with you how to stir-fry assorted with spicy sauce. Have you learned the firing steps, time and seasoning of spicy and spicy stir-fried mix? We will teach you how to make spicy fried assorted dishes through our hands. Can make spicy and spicy stir-fried assorted both nutritious and delicious. Hurry up and cook a delicious meal for you and your family.

How to make the juice with duck rice?

Cut the roast duck leg or pieces into the right size, which can be a bite-sized block. Add enough water to a pot, put roast duck pieces into water, add ginger and garlic, boil and blanch water. This step helps to remove the fishy smell of roast duck. Fish out the roast duck pieces, pour the water out of the pot, and clean the pot. In the same pan, add some cooking oil, heat and add rock sugar. Stir-fry the rock sugar slowly over medium heat until it turns red syrup.

The practice of roast duck sauce: saute the fragrant leaves with onion oil, then put the assorted sauce, sweet noodle sauce, sesame paste, oyster sauce, chicken powder, water, star anise and grass fruit into the pan; stir-fry these ingredients, finally add water to thicken, cool and cover with onion oil and keep them in the freezer. Whether roast duck tastes good or not depends mainly on its fragrance, which comes from its sauce.

First wash the duck legs, dry the water, put in cooking wine, liquor, soy sauce, light soy sauce, salt, pepper, incense leaves, cumin, ginger and garlic pickled for more than two hours. If it is better to marinate for 12 hours, cover and marinate in the refrigerator. 2 after pickling, make crispy water, add a little water in the pot, if there is enough vinegar, it is best not to add water, just put vinegar.

Heat the oil pan, fry all the skinned parts of the duck legs, take them out, and pour out the remaining oil. Add duck legs, star anise, cinnamon, spring onion and ginger, wine, soy sauce, salt and water, bring to a boil, then reduce the heat for 45 minutes. Open the lid, add sugar to change the fire to dry, turn off the fire. Roast the duck leg in the oven for 5 minutes for 6 minutes in order to make the duck skin crisp. Finally, pour the juice.

Squeeze lemon juice, put sugar and salt into the boil, mix in cranberry sauce and mix well. (characteristic) sweet and sour taste, with lemon aroma. This sauce is suitable for dipping Cantonese-style roast duck.

Some people don't need dishes to eat in a roast duck restaurant. Just relying on delicious roast duck juice, they can drive out a large bowl of rice, and their mouths are also talking about fragrance, incense and incense. It is the wish of every restaurant owner to make crispy roast duck juice more delicious and better to eat rice, which is the wish of every restaurant owner. One of the secrets of roasting meat chefs is to choose reasonable and high-quality sauces and use seasonings with good quality and good brand.

Tips for making bean curd with assorted sauce

Cut the tofu into 1cm-sized pieces. Diced chicken is also cut into pieces of the same size, add cooking wine and dry starch, stir well and marinate for 5 minutes. Wash the zucchini and cut into 1cm-sized diced cubes. The red pepper is also cut into 1cm-sized pieces after pedicel and seed removal. Pour the oil into the pan, when the oil is 70% hot, add the tofu, turn it into medium heat, fry the bean curd into a few sides and bring out.

Cut tofu, peeled carrots and beef into small pieces the size of peas, peas are also peeled, green onions and ginger are chopped. Quickly stir-fry diced bean curd in hot oil, remove and dry; diced carrots and peas are blanched and removed, also dry.

Practice: sliced bean curd. Put water in the pot, bring to a boil, blanch the tofu and (mushrooms, peas, corn and carrots). Pour in oil and heat until 60% hot. Pan-fry tofu slices until golden on both sides. Remove and control oil. Set aside. Stir-fry the mushrooms, peas, corn carrots and fungus in the pan, then add the bean curd slices.

Steps for roast chicken with Japanese assorted sauce

1. 500g chicken leg meat (2 bars), 300g lotus root (2 bars), 6 dried Lentinus edodes, several Dutch beans, 4 tablespoons wine, 4 tablespoons soy sauce, 2 tablespoons sugar. Step: soak dried Lentinus edodes in warm water, squeeze out excess water and cut into slices. Keep the water of Lentinus edodes in reserve. Cut the lotus root into large pieces and put it in cold water diluted with a small amount of white vinegar to prevent the lotus root from oxidizing and blackening.

2. Pour the juice and grains in the tomato jar, then add the remaining ingredients to the boil, and then finish. Stewed seafood sauce 1 tablespoon chilli sauce, 2 tablespoons tomato juice, 3 tablespoons water, 1 tablespoon rice wine, 1 tablespoon sesame oil, 2 tablespoons minced ginger, 1 tablespoon chopped onion in a small pot, mix all ingredients well and boil over low heat. When stewed seafood, cut and blanch the ingredients, drain, add stewed seafood sauce and stir-fry to taste.

3. Chinese Yam in Hot Toffee, sugar braised lotus seed, brewed yam, almond cheese, stir-fried crab, turnip, fried meat, assorted gexian rice, mackerel, eighth-generation fish, crucian carp, yellow croaker, shad, braised sea cucumber, bird's nest, braised chicken legs, braised chicken nuggets, braised meat, braised gluten, three kinds of steak, fried shrimp yellow, braised crab yellow.