Garlic soy sauce
Garlic doesn't need to be broken into small pieces, but it is small and hot in the oil pan and dipped in lobster sauce. When the lobster sauce and garlic smell fragrant, add oil, add sugar 1 spoon oyster sauce 1 spoon chicken essence and mix well to get garlic-flavored lobster sauce.
The dosage of douchi should not be too much, because it has a certain salinity, so there is no need to add salt.
If the lobster sauce is too salty, you can crush it before frying it.
Oyster sauce is delicious, and sauce is better. If not, it is more convenient to use Lee Kum Kee's steamed fish soy sauce directly.
But try to avoid soy sauce and soy sauce blending, which will increase the salty taste and cover up the sweetness and garlic taste of seafood;
Each scallop does not need to make too many vermicelli, so it is not easy to mature and taste.
Secret sauce and soy sauce
The material is relatively simple:
A fresh chicken leg, a small piece of pig neck skin, a few cloud legs, and a proper amount of scallops.
The taste is not complicated:
Garlic, ginger slices, soy sauce, sliced sugar, licorice
Chicken legs, ham, scallops 1, 000% can't eat imported garbage.
Garbage that is saltier than salted fish. . It's a shame to dump it in the trash can.
These are all to increase the amino acid content of soy sauce and make soy sauce more delicious.
You need to add this to any soy sauce dish, which is tedious.
Thai sauce:
Thai spicy chicken juice, coriander, onion, lemon juice, tomato sauce, apple vinegar, pepper, barbecue sauce, ginger, garlic, honey, brown sugar, soy sauce.
XO sauce
XO sauce material: 600g scallop and 250g dried seaweed, cooked in hot water.
Drain. 300g oyster sauce. 400 grams of red onion, 500 grams of garlic, 2 branches of citronella (Cymbopogonnardus, Orchidaceae, native to Mexico, Honduras, Hainan, Yunnan, Fujian Province, China, with a unique fragrance), a proper amount of fresh peppers (according to their own tastes), chopped scallops, shredded by hand, and chopped fresh peppers.
Heat the oil until it is warm, add the citronella, crush the red onion, and fry until the onion is slightly yellow (just wait until the onion floats on the oil). Add minced garlic and pepper and continue to stir-fry until minced garlic is slightly Huang Shi, then add dried seaweed and continue to stir-fry scallops. Don't pour all the materials in at once, because the water will produce oil, so add it slowly.
Stir-fry15-20min. When there is no water in the pot, add oyster sauce and continue to stir fry for 5 minutes. When it is cold, it can be bottled and sealed. When filling, it is best to have oil on the sauce, so it is not easy to go bad. Find a bottle and put it in.
2 "Two scallops, three shrimps, three minced garlic, two spoonfuls of oyster sauce, three peppers, base oil 1 bottle, rice wine 1.