Homemade fork sauce

Fork sauce is an important material for for fork burning, and I remember buying Li Jin-chul's fork sauce before moving home, a long time ago. So I went to the supermarket -- because the delivery stopped after the New Year, and yet, all over town, I didn't get the fork sauce! Let's go online and look for formulas! Thanks again to the Internet, to the chefs who shared recipes and experiences selflessly, after comparing the various fork sauce formulations, and reading the comments of the cooks, the recipes were finalized. It's not necessarily authentic, but it's good, so it's shared。

Recipe Recommendations

shallots 1 big
garlic 5-merous
Jiang 1 large piece
Nanmilk 60 grams
soy sauce 30 grams
oyster sauce 60 grams
maltose 1 tablespoon
rock sugar 100 grams
oil 50ML
starch 2 tablespoons

salty and sweet
cook
three-quarters of an hour
ordinary

Steps for Homemade fork sauce

All materials are well weighed。

The starch and the appropriate amount of water to the starch, the water is not much。

Onions, garlic, ginger chops, oil and heat in the pot, and a slow blow in the ground。

It's a little yellow in the garlic paste。

Get the garlic, 'cause I don't like to eat it, and I'll get rid of it, and the cook's box won't。

The glucose, malt sugar, southern emulsions, raw milk, and platinum oil will be poured into the oil pan, mixed with water and half a bowl, the small fire will boil, the sugar will melt, and the fire will boil. You'll have to mix the sauce while you're cooking。

It's boiled, then boiled in denser form. It's also cooking and mixing。

Putting the water powder in a circle, mixing it around, mixing it to the starch paste, making the sauce thicker. Good fork sauce。

The fried fork sauce can be stored in a pre-sterilized sealed bottle. I'm about to use it. It's in the bowl。

It's made of homemade fork sauce。