Multi functional juice(duo gong neng liao zhi )

Multi functional juice

Introduction:

"Nowadays, there are many kinds of condiments. But as far as soy sauce is concerned, there are dozens of different uses, different tastes, different colors. The key to which one to use lies in one's own habits. But there is one thing to remember: if you use it in cold dishes or dip food, no matter what brand, you must choose special or first-class varieties; the third grade is more suitable for cooking hot dishes; the color selection is old soy sauce; the seasoning is raw soy sauce. Today, chanzuiler introduces a kind of sauce made by himself. When cooking dishes, it is more convenient to use and tastes good. For the time being, it's called "multi functional juice."

Production steps:

Step 1: Ingredients: onion, ginger, Zanthoxylum, aniseed, cinnamon, geranium, tangerine peel, fennel seed.

Step 2: heat up the oil, add cinnamon and large ingredients, and fry them over low heat.

Step 3: add pepper, fennel seed, tangerine peel, Geranium leaf, onion and ginger over medium heat. Stir fry to produce fragrance.

Step 4: add soy sauce or soy sauce [Level 3 is OK], the amount is determined according to the amount of sauce, generally about 30% - 50% of the total amount, and bring to a boil.

Step 5: bring to a boil with water, add salt and sugar to taste, and simmer for 20 minutes.

Step 6: add chicken essence and turn off the heat. Filter the dregs with a filter screen, cool them in the air and put them into a bottle, which can be stored for about a week.

Materials required:

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Large material: moderate amount

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Fennel seed: appropriate amount

Old style: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Water: moderate

Note: [multi functional sauce]: it can replace soy sauce for cooking, marinade for stewed dishes, and can also be used for cold dishes, etc. It's very convenient to use.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Duo Gong Neng Liao Zhi