Shaozhi is one of the most important basic sauces in Western food. Its English name is BrownSauce, also known as Yellow Sauce/Brown Sauce, etc. Black pepper juice, red wine juice, and mushroom juice in Western food are all made based on roast juice. If you want to serve an exquisite Western food to your lover, the sauce brewed in a few hours is the finishing touch.
When making the sauce, I referred to Wen Yi's post and also referred to the practice of Chicago female chef shelleyyoung. The resulting sauce turns brownish-yellow. You can store it in the refrigerator.
How to cook Western sauce
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Steps for How to cook Western sauce
1
All ingredients, including tomato paste, can be purchased in imported supermarkets and markets. I don't know if I can use ketchup, but since it's Western food, I'd better use foreign ingredients.
2
The beef bone vegetable market is 2.5 yuan/catty, so you don't have to buy imported ones. Split, wash, and retain bone marrow. Apply tomato paste to the surface, place in the oven at 230 degrees C, and bake for 35-45 minutes until fragrant.
3
Cut carrots, celery, onions into small pieces, cut green onions short, wash garlic with skin and beat into pieces for later use. Prepare 2 tablespoons of flour at the same time. There is no oven, so you can fry it to create a fragrance.
4
Put a little olive oil in the pan. When it is 40% hot, add onions, green onions, and garlic first and stir fry until fragrant.
5
Add carrots and celery and continue to stir fry.
6
Add all the remaining tomato paste and stir fry over low heat until the color becomes dark.
7
Add flour in portions and stir fry over low heat until the flour blends with the tomato paste and turns brownish red.
8
Add in the roasted beef bones and stir fry the removed beef bone marrow together. If you buy oxtail bone, don't remove the bone marrow. The bone marrow is the key.
9
Add 300ml of red wine and simmer over medium heat. Because of the addition of flour, the wine will soon thicken. Remember to stir the bottom of the pot to allow the flour to blend in the wine.
10
Move everything into the saucepan. There will also be some batter gaba at the bottom of the pot. Don't throw it away. You can add a little more red wine, shovel it off, and pour the gaba together into the saucepan.
11
Add cold water to the saucepan and submerge all ingredients. The water volume can exceed 2- 3 cm. Bring to a boil over high heat.
12
Add shredded parsley, thyme, and shredded basil in the pan, cook over low heat for 3 hours, strain out the sauce, and cool it becomes the sauce. Can be stored refrigerated.How to cook Western sauce Make Tips
Saigi is something that takes time to make, so don't rush. Cattle bones must be left with bone marrow, and the bone marrow should not be baked in the oven. The beef bones will be roasted until fragrant and golden on the outside. Pig bones can also be used, but sheep bones or chicken bones cannot be used. In addition, the entire sauce is without salt, please be careful!