Scramble sauce
By VicentaLakin
The eight-bone spicy sauce is a traditional dish that used to be in Beijing in the early spring, but is less sophisticated, and fresh vegetables are available for four seasons, but it's very chili for you to share. The octopus sauce, which is free to be made, is not limited to eight kinds of food, but consists mainly of cooking. But it's the Beijing tradition of soy sauce and soy sauce, or it's not chili sauce. Some of these materials are indispensable, namely peanut rice, soybeans or soybeans, and tofu dry. The octopus sauce can be used to put some meat on it, while the veggies must have some mushrooms or veggies, so that the octopus sauce can be considered a kyochi dish. It's easy to make the octopus sauce, but it's only possible if it's fried, and because it's used, it can also be managed without salt and taste. They can also be stored in a conservatory box if they do not finish at a time, as an excellent snack for porridge or dinner. This will be done as follows:
Recipe Recommendations
- diced pork belly 100 grams
- fried dried bean curd 80 grams
- mushrooms 80 grams
- Diced winter bamboo shoots 80 grams
- diced carrot 80 grams
- fried peanuts 80 grams
- green beans 80 grams
- soak sea rice 80 grams
- Liubiju Yellow Sauce 30 grams
- Beijing-style bean paste 30 grams
- white sugar 25 grams
- Shaoxing wine 20 grams
- green onion 20 grams
- ginger 10 grams
- minced garlic 20 grams
- MSG 2 grams
- pepper appropriate amount
- cooking oil appropriate amount
Steps for Scramble sauce
1
Get the raw materials other than meat, and make them extra。
2
The bottom oil was poured into the pot and the vealed with a little fire。
3
It's not like we're going to be able to get the meat out of the water, and then we're going down into the water。
4
The rice is dried to make it cocooned, and then pour it into the acne。
5
Then put it in bean petals and mayo with a little firecracker。
6
Make the sauce smell and cook it in the wine。
7
Then pour a little hot water。
8
A little bit of cooking in all the watery raw materials。
9
Then you start collecting juice, and when you're going to clean the soup, you're going to use sugar, pepper powder and a little spicy。
10
It's a good way to put the soup on the ground, and it's a fast and flat turn。
11
When you're done with it, you can get out of the pan。Scramble sauce Make Tips
Dish Characteristics; Golden-red in color, rich sauce aroma, slightly spicy taste, and a long-lasting aftertaste, it is an excellent Beijing-style side dish to accompany wine or rice. Friendly Reminder; 1. The requirements for making this dish are not very strict. You can also add some Liubiju pickled melon cubes or water chestnut cubes, etc., but do not add leafy ingredients. Peanuts and soaked green beans or soaked soybeans are indispensable in the Eight Treasure Spicy Sauce. 2. For Beijing-style side dishes, it is better to choose Liubiju yellow soybean paste and Liubiju broad bean paste. Beijing broad bean paste is not very spicy but has a rich sauce aroma; it is different from Pixian bean paste. If you don't have it, you can use Pixian bean paste, but use less of it. 3. This side dish can be eaten with rice or served as a side dish for porridge; if stir-fried lightly, it can also be served as an appetizer with alcohol. You might as well stir-fry a larger batch at once, store it in the refrigerator, and take it out as needed; it generally won't spoil for about ten days. Da Chao Shao's traditional Beijing-style side dish "Stir-fried Eight Treasure Spicy Sauce" is done, for friends' reference!