How to make "universal sauce"?

Speaking of universal sauce, I think of a kind of sauce I usually make, which is delicious and versatile. Rice, steamed bread and mixed noodles are all delicious,

Speaking of universal sauce, I think of a kind of sauce I usually make, which is delicious and versatile. Rice, steamed bread and mixed noodles are all delicious, especially when I lose my appetite. I ate a spoonful, and the whole person became better. The world of eating goods is like this, simple and happy ~

It's our universal meat sauce recommendation. Cook a pot of white rice to go with it. It smells good ~

Do the following:

material

Fresh mushrooms-about 200 grams.

Tenderloin-300 grams or half a catty

Garlic -2-3 whole garlic

Bean paste -3 tablespoons

Organic camellia oil-moderate amount

Remove the tenderloin of beef tendon and cut into large pieces.

Cut the mushrooms into large pieces.

Cut garlic into slices or paste.

Put the oil in the pan, first stir-fry the garlic (Rong) over medium heat.

Keep the color of garlic until golden yellow with medium fire, then take it out and let it cool.

Leave the oil in the pan, add the meat and stir-fry until fragrant.

Stir-fry for 3-5 minutes, and the meat will turn white.

Add chopped mushrooms.

Continue to stir fry, and then add about 3 spoonfuls of fried golden garlic crisp.

Stir-fry for 2-3 minutes, then add 3 tablespoons of bean paste.

Then pour in a little Chili powder and mix well.

Finally, stir-fry until cooked, add a little salt, or add no salt to make the bean paste salty.

This sauce is characterized by the addition of fried garlic (golden garlic crisp). The sauce is rich in flavor, full of flavor and particularly appetizing. There are porridge, steamed bread, noodles and rice, which is simply a second kill! Try again and again, if you like, try it!

The sauce is rich in sauce flavor and very delicious. No one has all-purpose sauce. Cooking, mixing noodles and bibimbap are all delicious. However, the recipe for making all-purpose sauce is different, mainly because the proportion should be controlled well. My family can't eat noodles or rice without sauce.

Universal sauce is inseparable from our life, whether it's stews, stir-fried dishes, various pasta, etc. All-purpose sauce has a strong flavor, full of sauce flavor and is very delicious. When I eat rice, noodles and stir-fry at home, I will put sauce on it, and make my own all-purpose sauce, which is delicious and affordable, mainly without adding it, so I can rest assured when eating. Let's share the practice of universal sauce.

First, the practice of all-purpose sauce 1, prepare ingredients: peanuts, white sesame seeds, cumin powder, chicken essence, pepper noodles, pepper powder, soy sauce, vinegar, salt, sugar, oyster sauce, sesame oil, sesame sauce, sesame oil, onion, garlic, ginger, coriander, onion, star anise and cinnamon.

2. Wash the onion and cut it into small pieces; Wash onion and cut into sections; Wash ginger and slice; Wash coriander and cut into sections; Wash and chop garlic, dilute sesame paste with water, put a spoonful of chopped peanuts, a spoonful of sesame seeds, minced garlic, Chili noodles, pepper powder and cumin powder in a bowl, heat oil in the pot, put oil in the pot, and add onion, ginger, onion, coriander, star anise and cinnamon.

3. Stir-fry slowly with low heat, drain the seasoning, stir-fry the fragrance, pour it into a bowl, stir while pouring, stir evenly, then add two spoonfuls of soy sauce, one spoonful of salt, one spoonful of oyster sauce, two spoonfuls of sugar, one spoonful of chicken essence, two spoonfuls of vinegar, one spoonful of sesame oil and one spoonful of sesame oil, and then add diluted sesame sauce, stir evenly, and the juice is ready.

2. Universal sauce method 1, rapeseed oil 500g, onion 30g, coriander 15g, onion 15g, ginger 15g, garlic 10g, coarse pepper noodles 100g and white sesame 50g. 3g Zanthoxylum bungeanum, 3g cardamom, 2g clove, 2g tsaoko 1g, 2g fragrant leaves, 3g fennel, chicken essence 10g, monosodium glutamate 10g, salt 10g and oyster sauce 15g.

2. Wash and cut the onion into small pieces, wash and cut the parsley into small pieces, wash and cut the onion into small pieces, wash and cut the ginger into small pieces, and put all the seasonings into the cooking machine for later use. If it is troublesome, you can also use thirteen incense instead. Wash ginger and garlic, cut into pieces, and chop lobster sauce.

3. Add rapeseed oil to the pot, burn rapeseed oil and smoke, turn off the fire and air it until the oil temperature is 50% hot. Add onion, garlic, ginger slices, coriander segments and onion, stir-fry with low fire until fragrant, remove the residue, add half of Chili noodles, stir-fry until fragrant, and add white sesame seeds, bean paste, Chili sauce, minced ginger and garlic, and lobster sauce.

4. Keep stirring to prevent the bottom of the pot from burning. After stir-frying, add Xiaomi spicy and stir-fry evenly, then add the remaining half of Chili noodles, stir-fry evenly, add spice powder, chicken essence, monosodium glutamate, salt and oyster sauce, stir-fry evenly, stir-fry for two minutes, and then take out the pot. Prepare a clean container without water and oil.

5. When the spicy fresh sauce is completely cooled, put it in a container and seal it. The spicy sauce made in this way is not only spicy and delicious, but also can be preserved for a long time. When eating, you can scoop it out with a clean spoon for cooking, cold salad, steamed bread, noodles and so on.

Summary: the universal sauce is ready, and the sauce is rich, so you will have an appetite when you look at it. Noodles, bibimbap, stir-fry and cold salad are all delicious. Everyone's approach to universal sauce is different, mainly to master the proportion. Both kinds of universal sauces are delicious, and I often cook them at home. You can have a try if you like.

Do you want a sauce that can be mixed with cold dishes, dipped in jiaozi, cooked with noodles and eaten with hot pot ... even if used alone, it will be delicious?

Specializing in food research, I will share with you a universal sauce like this. The specific method is as follows:

1. Put the dry spices star anise, pepper, fragrant leaves, pepper and fennel into a container;

2. Add into a container, cool until it is completely free of spices, and soak for about 15 minutes;

3. When soaking spices, prepare a proper amount of minced ginger and garlic and put it in a bowl for later use;

4. Take out the soaked seasoning with a colander and put it in a high temperature place to dry;

5. Use high-speed blender to break the seasoning, and then put it in a bowl with minced ginger and garlic;

6. Add a proper amount of pure rapeseed oil to the pot, heat the oil to 90 degrees, add a proper amount of dried lobster sauce and stir-fry, then pour it into a bowl filled with Jiang Mo and keep stirring;

7. Put the roasted sesame seeds and peanuts into a bowl, add appropriate amount of salt and chicken essence, and stir well;

8. When the oil temperature is about 50 degrees, add a proper amount of wild honey to refresh yourself, and then add a little vinegar;

9. After cooling and sealing, carry it with you!

In fact, it is not difficult to do, and the materials are very common. You can try doing it at home!

"Universal sauce"-the questioner is eating food at first sight! But just met the pain points of us foodies and gourmets! Only by taking out the unique skills of the wardrobe can we live up to the author's good question and answer!

First of all, let me talk about my different views. What is universal sauce? Go to the lobby and leave the kitchen! You can mix noodles, cold dishes, bibimbap, steamed bread and even pickles. It tastes terrible to think of it, and it seems a little difficult to eat. However, this is the charm of universal sauce.

It's time for everyone to see that I am unique!

Ingredients: soy sauce, sweet noodle sauce, onion, mustard tuber, eggs, pork belly, oyster sauce, pepper, aniseed, fragrant leaves, green onions, fennel and sugar! It's really complicated Who told us to make universal sauce?

Production process:

1, add boiling water to the soy sauce to melt, and remove the watercress! Put it aside.

2, spread the eggs, break into the final shape, spare! Onions, mustard tuber and pork belly are all diced, and pork belly is slightly bigger!

3, put oil in the pot, turn off the fire after smoking, add pepper, aniseed, fragrant leaves, fennel and stir-fry! Add onions, turn on low heat and continue frying, then skim off all dry ingredients, including onions and onion oil, and it's done!

4. When the oil temperature is 40%, add pork belly and stir fry. After frying lard, add soy sauce and a little sweet noodle sauce! Add onion, mustard tuber and stir fry, then add enough boiling water, oyster sauce and a little sugar! Add chopped eggs!

5, fire 1 minute, then simmer for 20 minutes, collect juice!

This universal sauce can be made into Zhajiang Noodles, mixed with cold dishes, bibimbap and pickles, and eaten directly as pickles! Think about it, can this all-purpose sauce be delicious? The mellow taste of eggs, the palatability of onions, the mixture of two good sauces and the characteristics of onion oil!

You'd better have a try. What do you think is better? Take it out and bask in the sun!

My universal sauce is eaten every year, and I make several large cans every autumn. You can mix noodles, steam vegetables, stir-fry and stir-fry rice. Dipping in jiaozi is also my usual way of eating. I always want to be as convenient as possible because I come back from work late. Jiaozi is also satisfied with cooking a dish of sauce.

Let's take a look at my sauce first:

There are many kinds of "universal sauces", some are made of soybeans, some are made of broad bean petals, and some are made of wheat flour. But no matter what kind of beans or wheat you use to make sauce, it needs to be fermented before it can be called sauce. There is no "soul" in the sauce that has not been fermented.

Making "all-purpose sauce" is a very troublesome thing. Once it is done at once, you can't eat it at that time. Bean paste and broad bean paste need to be steamed thoroughly before they can be tied tightly in the bag. Put it in an airtight bucket while it is hot, press it hard with something, and then cover it. After about a week, they are fermented, full of fragrance, and can be mixed with their favorite seasonings to make a "universal sauce".

Using wheat to make wheat sauce is much more troublesome and time-consuming than using soybeans and broad beans. Steam the wheat first (wheat flour, wheat is also ok). Dry the steamed wheat and grind it into powder, and then prepare some seasoning water, such as fennel, pepper, star anise, cinnamon and perilla. Boil it into water, let it cool, then pour it into wheat flour and mix it into a thin layer and bask in the sun every day. Cover it with mosquito nets until the wheat flour is fermented and fragrant, then take it home and sprinkle with Chili powder and put it in a porcelain jar or glass bottle. You can eat it after a while, but I said that these are all traditional and old methods I have done, and now they are generally industrialized to make "universal sauce".

Garlic, ginger, onion, peanut, soybean, sesame, star anise, pepper and dried pepper are fried, cooled and ground into powder. Put the oily fried beer sauce and tofu petal sauce in a pot and pour it on the ground to make powder, universal sauce.

Universal sauce, I wonder if there is any difference between what I understand and what you understand. My universal sauce belongs to the kind that can be used for cooking, eating noodles and cooking. If not, please forgive me!

Because I like to eat meat, I named this sauce universal meat sauce, hahaha, I can't help it. I am a meat eater, hee hee.

This is the material from which this material is made. You can prepare first.

Step 1: Heat the pan first, then add corn oil, pour minced meat when it is 8 minutes hot, and then start to make paper. Stir-fry the oil in the meat over medium heat, add minced garlic and Jiang Mo and stir-fry to give a fragrance; Smells good;

Step 2: Stir-fry minced meat, add Shaoxing wine, soy sauce and sweet noodle sauce, and stir well until the water develops slowly. Everyone should pay attention to the fact that the fire of frying sweet noodle sauce should not be too big, sweet noodle sauce is easy to paste, and the pasted sweet noodle sauce is just not delicious.

Step 3: After frying, put it in a storage container, cool it, and put it in a refrigerator for about 10 days, or freeze it for about 3 weeks. So you can eat anything in this noodle sauce, but you should pay attention to the shelf life, so you should work hard and make it almost once every half month. hahaha.

60 grams of sugar, the secret recipe of tin foil universal juice

MSG 30g

20g garlic paste

200g scallion oil

Donggu Yipin Xian 200 g

Soy sauce100g

25 grams of chicken powder

25g monosodium glutamate

The appropriate amount of salt is suggested to be around 10g.

Shandi 50 grams

Red oil 120g

Swallow fish political oil 100g

200g balsamic vinegar

Fuel consumption 150g.

Put onion, ginger and garlic at the bottom, add ingredients, mix the above seasonings and pour them directly on the ingredients according to local tastes.

Universal sauce

Ingredients: red onion, millet spicy (head and tail removed), garlic, scallop, ham, shrimp and shrimp seeds.

Steps: ① Soak scallops for 3 hours, soak and clean them, then mash them, steam ham for 15 minutes, and break them with a blender. Don't hit them too much, they will taste like particles.

(2) Put peanut oil and vegetable oil into the pot, add millet, garlic and onion, stir-fry for about 5 minutes, add ham and stir-fry a few times, add scallop after boiling, add shrimp for about 20 minutes, stir evenly, add shrimp for 10 minutes, stir constantly, and finally add shrimp seeds, and a delicious all-purpose sauce is finished.