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Huang Jihuang Seafood Three Sauce Stew Pot (home Edition)
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
30m
Serving
4
Everyone likes Huang Jihuang's three-juice stew pot, but making it at home is a problem. I have sorted out your foodie questions, let’s have a quick question and answer to solve this problem all at once:
Q: What kind of pot can I use to keep the pot?
A: A flat-bottomed non-stick pan is the best, and it must have a tightly sealed lid. In addition, add some base oil before putting the ingredients, cooking oil will do.
(Don’t use the big wok for cooking, really, please)
Q: Do I need to add water when braising?
A: There is really no need to add water. The braising pot is to simmer the moisture in the vegetable ingredients, and then simmer the ingredients. Add water and it becomes a stew pot. In addition, it is best not to use too many leafy vegetables, mainly root vegetables.
(Every time someone is holding a half pot and simmering and telling me why the taste is different from the stew pot in the store, I want to say that it is not a dish, um)
Q: Why is the sauce I made not sticky enough (or too sticky)?
A: Whether the sauce is thick or not depends on two points, one is the amount of starch in the water starch, and the other is the cooking time and the frequency of stirring. Generally speaking, the ratio of water to starch is 1 part of starch: 3 parts of water, poured into the sauce in batches, stirring constantly, until the sauce has a large area of bubbles, then turn off the heat and let it stand.
(The key point is that the sauce must be boiled before it can be used, not directly poured out of the bottle and spread on the ingredients)
Q: How many spoons of sauce is appropriate?
A: It's completely according to personal taste, my friends, it's hard to adjust! The scientific collocation is 50 grams of sauce for 1 catty of ingredients, but I personally have a light taste, and only use 4 scoops (60 grams) for 2 catties of ingredients, which tastes good.
Q: For other questions, please follow the bottom tips.
The next thing I will introduce to you is the large seafood stew pot made with special fragrant spicy sauce and spicy black bean sauce in the Huang Ji Huang Yi Juice Dishes series. It is simple and easy to learn, and the sauce is versatile. (This is a stew pot for 4 people)
Q: What kind of pot can I use to keep the pot?
A: A flat-bottomed non-stick pan is the best, and it must have a tightly sealed lid. In addition, add some base oil before putting the ingredients, cooking oil will do.
(Don’t use the big wok for cooking, really, please)
Q: Do I need to add water when braising?
A: There is really no need to add water. The braising pot is to simmer the moisture in the vegetable ingredients, and then simmer the ingredients. Add water and it becomes a stew pot. In addition, it is best not to use too many leafy vegetables, mainly root vegetables.
(Every time someone is holding a half pot and simmering and telling me why the taste is different from the stew pot in the store, I want to say that it is not a dish, um)
Q: Why is the sauce I made not sticky enough (or too sticky)?
A: Whether the sauce is thick or not depends on two points, one is the amount of starch in the water starch, and the other is the cooking time and the frequency of stirring. Generally speaking, the ratio of water to starch is 1 part of starch: 3 parts of water, poured into the sauce in batches, stirring constantly, until the sauce has a large area of bubbles, then turn off the heat and let it stand.
(The key point is that the sauce must be boiled before it can be used, not directly poured out of the bottle and spread on the ingredients)
Q: How many spoons of sauce is appropriate?
A: It's completely according to personal taste, my friends, it's hard to adjust! The scientific collocation is 50 grams of sauce for 1 catty of ingredients, but I personally have a light taste, and only use 4 scoops (60 grams) for 2 catties of ingredients, which tastes good.
Q: For other questions, please follow the bottom tips.
The next thing I will introduce to you is the large seafood stew pot made with special fragrant spicy sauce and spicy black bean sauce in the Huang Ji Huang Yi Juice Dishes series. It is simple and easy to learn, and the sauce is versatile. (This is a stew pot for 4 people)
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