slightly spicy Recipe
SalvatoreKunde
"Sichuan juice" is a homemade sauce with a Sichuan flavor and is widely used in Chinese restaurants abroad. The dishes stir-fried with this sauce are not as spicy as authentic Sichuan cuisine, so they are acceptable to most people. <br />stir-fry until Sichuan juice, the taste is mainly sweet, sour, salty, fresh and slightly spicy. The preparation method is: first stir-fry the Pi County spicy bean paste, then stir-fry the chives and ginger, then add sugar, vinegar, soy sauce, monosodium glutamate or chicken powder, etc., and add appropriate amount of water to boil for a while. This juice can be used as a dip or stir-frying. It was first invented by a Hong Kong master and is based on the seasonings of Sichuan cuisine. This is also to cater to the tastes of most people. It tastes like Sichuan cuisine and is not very spicy. It is very popular among overseas Chinese and European and American customers. <br />To make Sichuan juice, you can make more at a time, then put it into glassware and place it in the refrigerator for refrigeration. When using, you can use it as you please. When frying, you can stir-fry any dish, such as meat, Seafood, vegetables, etc., which is both convenient and quick. If you don't use it frequently and only use it occasionally when frying, you can just use it now and stir it right now. Today, we use Sichuan juice to make a dish, called "Sichuan juice stir-fried assorted products". The main methods are as follows;
