How to make repeated soy sauce for cold salad?

Sichuan soy sauce (also called compound soy sauce or duplicate soy sauce) is basically a universal soy sauce in Sichuan cuisine, whether it is stir-fried or cold or even wonton. Although each family has its own methods, today I will share with you the cooking methods of Sichuan compound soy sauce that I summarized. The advantages of this boiled soy sauce are mellow taste, rich flavor, and cooked soy sauce, which is better for mixing vegetables and noodles. Like red oil, it is an indispensable spiritual collocation of Sichuan cuisine. Note: 1. Be sure to use a non-stick pan, and the metal pan will definitely smell burnt. 2. After the fire is boiled, it must be cooked slowly with the smallest fire, otherwise it will paste the pot or the total amount and salt amount will not be controlled well. 3. Choose the most common soy sauce as the basic soy sauce, and you don't need to use extremely fresh and delicious salty soy sauce. Ingredients: 500 grams of common soy sauce, 350 grams of purified water, 20 grams of rock sugar (if you like sweet, you can change it to 20 grams of brown sugar and rock sugar 10 gram). The south likes to eat sweet friends, with twice as much brown sugar and rock sugar. Spices: 2 star anise, cinnamon 1, pepper, 30 tsaoko, half fragrant fruit, half kaempferia rhizome, 3 fragrant leaves, 3 fennel, and a little dried tangerine peel (if there is any difficulty, only fragrant leaves, cinnamon, star anise and pepper can be used. Accessories: celery 70g, ginger 30g, carrot 30g, onion 120g, coriander 40g, yellow sauce 20g, dried mushroom * * * 10g, washed with clear water, drained, put into a pot (without adding or replacing with fresh mushroom 25g), scallop and dried shrimp 65438. In the same way, laver and Undaria pinnatifida can also be added in small amounts to provide umami flavor. Cut the vegetables into small pieces to release the fragrance conveniently and quickly, put them into the pot together with the auxiliary materials, spices and sugar, add 350g of purified water, and simmer for 15-20 minutes. 2. Add soy sauce and simmer for 25-20 minutes. In the middle, use a leak to remove the residue to prevent the spices from suffering for too long. Squeeze the residue from the leak with the back of the spoon when you pick it up, and don't waste the sauce. 3. While stirring, minimize the fire until the liquid is slightly viscous, turn off the fire and put it into the container. Let it cool, filter it and put it in the refrigerator immediately. Eat slowly all night, and you can eat the next day.

The reason is to keep rushing, not to keep printing.

material

condiments

500g soy sauce, Xinhe June fresh or black bean soy sauce.

350 grams of pure water

20g of sugar and brown sugar, and rock sugar 10g.

perfume

2 octagons

Cinnamon 1

Dahongpao Zanthoxylum bungeanum 30 capsules

Half a grass fruit

Half a fragrant fruit

Kaempferia kaempferia 3 tablets

3 fragrant leaves

6 grams of fennel

5 grams of dried tangerine peel

condiments

70 grams of celery

30g ginger

Carrot 30g

Onion or red onion 120g

40 grams of coriander

20 grams of yellow sauce

10g dried mushrooms or dried hazelnuts (before making)

Scallop 10g

Haimi 10g

Practice steps

It's so delicious that people who lick their plates cook rich Sichuan copied soy sauce, which is addictive once they eat it.

1, Xuan Xin and