What do you usually fry in thick vermicelli sauce?

Zhu Hou sauce must be familiar to hotel chefs, but it is generally used less in the family, so many people are not familiar with this sauce. It is made by using soybean and flour as main raw materials, adding auxiliary materials such as fermented soybean, sesame paste, sugar and salt in a certain proportion, and making koji, drying, steaming and boiling. Bamboo paste is a famous seasoning specialty in Foshan, Guangdong Province. It is said that it was created by chef Liang Zhuhou, hence the name Zhuhou sauce.

Bamboo paste is reddish brown in color, salty and slightly sweet in taste, mellow in taste and rich in flavor. Generally used to make chicken, duck, pig, cow and other meats, it is one of the better sauces, which can enhance the taste and fragrance of dishes and remove fishy smell and greasy taste. It is one of the main sauces used in Cantonese cuisine, so it has a strong Cantonese flavor.

Stir-fried dishes with pig sauce are widely used. In addition to stewing common livestock and poultry meat, it can also be used to cook seafood or dip in sauce. Representative dishes made with bamboo sauce include bamboo chicken, bamboo duck and bamboo fish.

First, the use of post sauce

Zhu Hou sauce is very similar to oyster sauce, both of which are full of flavor. Oyster sauce can be used to cook vegetarian dishes in addition to frying meat dishes, but Zhu Hou sauce is generally used to cook meat dishes in two main ways.

Bamboo paste is not suitable for dishes with bamboo paste as the main flavor and spicy, vinegar and other spices, because it is full of umami flavor and unique taste, because these spices can easily cover up the flavor of bamboo paste, so that the flavor of bamboo paste can not be released.

After introducing how Zhuhou sauce is suitable for those dishes and how to use it, we also know the taste characteristics of Zhuhou sauce, but it is not suitable for those dishes. Here, we will introduce a food practice based on the taste of thick vermicelli sauce.

~ ~ Bamboo queen duck ~ ~ Features: fresh and fragrant, and the duck meat is tender and smooth.

Step 1: Prepare the ingredients.

Ingredients: half a meat duck

Accessories: ginger, onion, onion.

Seasoning: 35g vermilion sauce, 5g cooking wine, 8g chicken essence, 6g salt, 3g sugar, 8g soy sauce and 4g soy sauce.

Step 2: Food processing

1. Clean the viscera and hair of half a duck, then add cooking wine, proper amount of salt, 15g vermicelli sauce and 4g soy sauce, evenly smear the duck and marinate for 30 minutes.

2. Peel and slice the ginger, tie the shallots, and cut the shallots for later use.

Step 3: Start production.

1. Boil the oil, and the oil temperature is 6 layers hot (about 180℃). Dry the salted duck, fry it in a pot until golden brown, and take it out for later use.

2. Pour out the oil, then heat the pan with the bottom oil, add ginger slices and green onions and stir-fry until fragrant, add the remaining column sauce and stir-fry until fragrant, add a proper amount of water, bring to a boil with strong fire, then add the remaining seasoning, duck meat and green onions and simmer for about 15 minutes.

It's time to see if the duck is soft or not. After that, take it out and cool it a little, cut it into small pieces of uniform size and put it on a plate.

4. Salvage the residue in the soup in the pot, then collect the thick soup with a big fire and pour it on the duck.

= = "The answer to the mystery of Zhu Houya's making"

Q: Is there any requirement for choosing which duck?

A: This dish is relatively simple to make and use seasonings, mainly salty and sweet. Therefore, when choosing duck meat, it is best to choose vegetable duck or tender duck within 1 year. The tender duck meat is tender and smooth, and it is easy to eat thoroughly. The old duck is old and has a strong taste, so it is not suitable for this dish.

Making skills of column-tailed duck

1. Duck meat is cured in advance, one is to remove the fishy smell, and the other is to increase the bottom taste. Because the duck is not cut into pieces and is not easy to taste, it takes a long time to marinate.

Drain the water when frying the duck, otherwise it is easy to leak oil. Don't move when the duck just enters the pot, otherwise it will easily puncture the duck skin and affect the appearance, and then move when the shape is brown.

3. When firing, the temperature should be controlled well. First, the fire is boiled to make foam on the water surface, and then turn to medium and small fire to simmer until the taste is cooked.

Cooked ducks should wait for the air to cool before cutting. When it is too hot, it is not only hot, but also easy to rot, and the skin will shrink a little after cooling.

5. Finally, drain the residue in the soup, then thicken it and pour it on the duck meat to increase the taste of the duck meat.

Bamboo paste is one of the traditional famous dishes in Foshan, Guangdong Province, and it is also one of the commonly used sauces in Cantonese cuisine. Its taste is delicate, its color is reddish brown, and its taste is salty and sweet. It can be used as a cooking method for meat and seafood, or as an appetite loss. Representative dishes made with bamboo sauce include bamboo chicken, bamboo duck and bamboo fish. Take Zhuhou duck made of Zhuhou sauce as an example, it is rich in flavor and delicious.

As a northerner, after-bamboo sauce came into contact with Cantonese cuisine when it was popular in the north. As a secret condiment of Cantonese restaurant, bamboo sauce has been gradually recognized by everyone, but it has always been a relatively small condiment in the north.

Bamboo paste is a kind of compound seasoning made of soybean, garlic, soy sauce and sesame paste in a certain proportion. Some post-bamboo sauces will be colored by adding sufu or Redmi.

Zhuhou sauce is said to have been invented and used by Foshan chef Liang Zhuhou, hence its name.

Because of its unique color and taste, bamboo sauce is mainly used to cook meat dishes in Cantonese cuisine, which can make meat dishes easier to be colored and fragrant. You can also mix noodles with vermicelli sauce at home, or dip them in hot pot. Many buffet hotpot restaurants have vermicelli sauce.

It is recommended to roast crescent bones and potatoes with column sauce.

The main ingredients are crescent bone and potatoes.

Ingredients onion ginger

Seasoning column sauce, cooking wine, star anise, pepper granules, sugar, salt.

working methods

As a very delicious compound seasoning, bamboo sauce has the color of soy sauce and the fragrance of garlic, as well as the fragrance of sesame and cooked peanuts, which is especially suitable for adding flavor to meat dishes. The price of pillar sauce is more expensive in condiments.

As a researcher and lover of Cantonese cuisine, I am honored to answer this question, hoping to help. Many people often ask whether thick vermicelli can be used for cooking. The answer is, of course, yes. Bamboo sauce is a kind of seasoning similar to soy sauce. The color is reddish brown and has a sauce flavor. Black beans, in particular, are rich in flavor, but better than soy sauce, and the dishes made are unique in flavor. Bamboo paste is widely used in South China, and it is an essential seasoning for Cantonese cuisine. It is mainly made from soybean and flour by koji making, air drying, and then adding lard and sesame seeds for cooking.

Pickling all kinds of meat with column sauce can effectively remove the fishy smell of meat, coordinate the taste and improve people's appetite. China is famous for its cultural tradition of "cooking meat" and uses various technologies. Steaming, stewing, frying and baking are all important. Column sauce is convenient and practical, and it can easily bring out delicious meat! "Chef" bamboo sauce: cooked chicken, cattle, ducks, pigs and other livestock and poultry meat, fragrant and tasty, fresh and not greasy, enjoy Lingnan flavor.

What dishes do you usually fry with pillar sauce? There are roughly two kinds: 1. Pork sauce is mainly used for cooking chicken, duck, fish and other meats. The more famous dishes are: beef brisket, radish, chicken nuggets and pork hands.

2. Pillar sauce can also be used with various foods, especially barbecue and seafood. It can improve the taste of food and make it more delicious.

Zhu Hou sauce is a local delicacy that most people can eat, especially for those with internal heat and excessive internal heat, and also has certain curative effect on those with low fever, weak constitution, loss of appetite and dry stool. Zhu Hou sauce is also suitable for people who are malnourished and weak after childbirth and illness, and can help these people recuperate.

China is known as the "cook the meat" cultural tradition, and various techniques such as steaming, stewing, frying and burning pay attention to sauces. Bamboo paste is one of them. It is said that Zhuhou sauce was originally created by Foshan chef Liang Zhuhou, and it is one of Foshan's special dishes. Used for cooking the meat of chickens, cows, ducks, pigs and other livestock and poultry. Fragrant and tender, not greasy.

Bamboo sauce is a kind of convenient sauce, which will add a lot of color to the dishes. I add two spoonfuls when I cook fish, chicken wings and chicken feet. It tastes good.

Roasted grass carp with ham

Ingredients: a grass carp and a small piece of ham.

Accessories: one red pepper, appropriate amount of garlic cloves, appropriate amount of ginger, appropriate amount of chives, 50ml of homemade wine, Lee Kum Kee Zhu Hou sauce 1 spoon, and appropriate amount of edible salt.

Production method:

1. After fresh grass carp is slaughtered, the scales are scraped clean, and the black film in the belly of the fish is scraped clean. Drain water for later use. You can ask the owner of the fish shop for help in killing fish. Keep the fish bubble and cook with the fish. They are very delicious.

2. Slice ham; Wash and shred ginger; Peel garlic cloves, wash them, cut them in the middle with a knife and split them in two.

3. Grass carp is thicker. In order to taste, I scratched the sides of the fish three times with a knife. Heat the wok, then pour a proper amount of vegetable oil to moisten the wok, pour the oil, then pour the oil, put the grass carp into the wok, and stir-fry slowly with low heat.