Beijing sauce
By VicentaLakin
This paper, which is based on sauce, presents the workshop process of Beijing Elbow, which is suitable for homemaking。
Recipe Recommendations
- plum meat
- salt 100 grams
- pepper 20 grains
- octagonal the 3
- laojiang 60 grams
- cinnamon 10 grams
- sugar color
- cooking wine 50 grams
- sauce
- salty and fresh
- sauce
- a day
- divine level
Steps for Beijing sauce
1
Water immersed in plum meat for two hours。
2
Tie it with a little wire, not too tight。
3
It's a barrel pan, 29 centimetres inside. Put a hammer on the bottom. It's 28 centimeters in diameter, with a circle of sides, one centimeter high。
4
The plum meat code is put on the herring, then on salt, pepper, eight horns, ginger, cinnamon. It's cool or warm, it's hot, it's hot, it's hot. It's a long time, 80 minutes. It's going to have to go two times in the middle。
5
Pull it out。
6
Scrutinise the sutures with warm water。
7
Pick up the soup, clear the foam, and sift in another container。
8
It's a barrel pan, 29 centimetres inside。
9
The wash code is placed on the gill. Watch out! Leather down, skin down. The process is halogenized, 3 hours。
10
The soup is injected into the pot, without a lid of two centimetres, with an additional glass cap to unplug the handle, which is for the interior cover, boils the pan, does not use an electromagnetic stove, sets a microfire, covers the cover。
11
The halogen boils in three hours with sugar and a little firepower. Cover two lids。
12
Sugar for about 40 minutes, less soup. And the sauce. The aim of this step, which is to observe the adjusted fire at any time with sugar colour, is to achieve a significant reduction in the amount of soup juice in the order of 40 minutes, and not to rush to the next step, as the point is not reached。
13
Take the sauce out of the freezer and cut it into blocks and place it on the glass cover. For the first time, there was no sauce, which could be replaced by red meat。
14
Soy sauce for about 30 minutes, with a spoon pouring on the sauce, hanging in, spilling wine, covering the lid. Care should be taken to adjust the firepower several times, depending on the concentration of the soup, if it is not certain that the firepower is smaller in order to prevent the pan from being made. This process lasted about 30 minutes and almost reached the concentration shown in the picture, if not extra time. Opens the glass cap, picks up the sauce from the potside with a spoon and pours it in the sauce. Spray wine, cover two pans. (If there's a strong smell, get out of the fire, get out, learn.)
15
Spray wine leaves the fire for about 20 minutes, opening two lids。
16
Restor the glass caps, one hand against the glass cap, the other hand with the pot one, and the bottom sauce。
17
Take a pot of ceramics on the glass cover。
18
Turn the whole thing over。
19
Move the pot and the tumblers and get out the pot。
20
One hand with shovels and the other hand with gloves to hold the sauce to the tray。
21
Clean the skin with silicone, then mix the sauce and brush it on the skin。
22
Cold post-slice。Beijing sauce Make Tips
If you make an elbow, use a forward elbow, pull out the bone with a cutter, do not hurt the skin. Can't use a line. Whether it be soy sauce or an elbow, the halogenation is not less than 80 minutes, the sauce is not less than 180 minutes, the sauce is made within an hour, and the wine is served 15 to 20 minutes later. You have to make your own sugar. You can't replace it with anything else. You don't have to use the caramel. More practice, more fire, less heat, and the finished product is yellow. Over the fire, never