Eight Treasures Fried Sauce
1.
Prepare materials. All are cleaned and set aside. The basic ingredients are: bean paste, shrimp, peanuts, dried tofu, diced meat and diced bamboo shoots. Others can be increased or decreased according to personal preference or season.
2.
Winter bamboo shoots, bamboo shoots, carrots, eggplant, shiitake mushrooms, spring onions, dried tofu and tenderloin, all cut into small cubes, the finer the better. Shred the shrimp slightly. Ripe cashews or ripe peanuts can be slightly broken. First paste the diced meat and shrimp (see TIPS)
3.
Boil the water chestnut, carrot, eggplant, and dried tofu in the broth (or water) for 5 minutes. The winter bamboo shoots are scalded with hot water to remove the astringent hair.
4.
Put edible oil in a large wok, add diced mushrooms, diced meat, and shrimps and fry until cooked.
5.
Use a slotted spoon to transfer the cooked vegetables into the wok, add cashew nuts (or peanuts) and shiitake mushrooms and shrimps and mix well (the moisture in the vegetables does not need to be too dry)
6.
Add the dark soy sauce to color, put three to four tablespoons of bean paste into the pot and stir evenly. (You can use a separate oil pan, add the soy sauce with soy sauce, put it in the pot and fry it until fragrant, then pour the ingredients and stir fry. This step is determined by each person's preference and the taste of the noodle sauce)
7.
Turn on high heat and stir fry for 5 minutes. The soup gradually diminished. Turn to medium heat and fry for another 5 minutes. The ingredients are basically tasty. Taste the taste and add soy sauce or salt or bean paste if it is too light. (The taste of this sauce can be adjusted to be saltier and suitable for rice)
8.
When the moisture is basically dry, turn on high heat, add the chopped green onion and stir-fry quickly, and finally add two teaspoons of sugar to hang fresh, and it can be out of the pan. After cooling, put it in the refrigerator and take it as you eat. It can be stored for about a week.
Tips:
TIPS:
1) Vegetable ingredients can be increased or decreased according to personal preference and season. The size of the diced slices is not important, and the size is basically even. If the vegetables are diced larger, then the shrimps do not need to be chopped.
2) Putting mushrooms and eggplants can make the taste more tender and refreshing. Thick, soft and white dried tofu is more suitable than dark, hard and hard.
3) Beijing spring onion is easy to cook, so put it at the end, which can enhance the flavor and finish. Finally, the sugar added is just for hanging fresh, similar to the effect of MSG, the taste of the finished product is still salty and fresh instead of sweet.
4) To sizing the diced meat and shrimps, first use egg whites to make them evenly, then coat them with starch and knead them well, then let them stand for a while, and then fry them in a pot over medium-low heat.
5) The most important point is the good taste of the bean paste. Choose your favorite taste. It can be salty and sweet, or spicy, and can be freely combined with a variety of sauces.
6) Stir-fry patiently and wait for the moisture to dry up, do not add starch to thicken the grass and affect the flavor of the sauce.
