Proportion formula of Japanese cooking juice in hotel

1, Zhaoshao sauce is a common sauce in Japanese cuisine.

2. Ingredients: 50 ml of oyster sauce, 0/00 ml of soy sauce, 0/50 ml of cooking wine, 0/20 g of sugar, 3 cloves of garlic, 0/3 onions, 4 slices of ginger, 1 piece of cinnamon, 1 piece of aniseed and 80 ml of clear water.

3. First prepare onion, ginger and garlic slices and seasonings. Then put it all in a small pot, add water and boil it until it tastes good. Secondly, after all the spices are out of the pot, cook them slowly with a small fire, and the spices do not need to be fished out. It takes about 20 minutes to cook until the soup is thick. This is what it looks like after removing the spices. This step has been completed, and it can be directly filtered and bottled without taking it out. It is best to keep it in the refrigerator.

4. Precautions: It is widely used to seal the baked juice and store it in the refrigerator for one month.