Private Stir-fry "assorted Sauce with Sichuan Sauce"
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
"Sichuan sauce" is a kind of homemade sauce with the flavor of Sichuan cuisine, which is commonly used in Chinese restaurants abroad. The dishes fried with this sauce are not as spicy as authentic Sichuan cuisine, so most people can accept it.
Stir-fried to Sichuan sauce, its taste is mainly sweet, sour, salty, fresh and slightly spicy. Its preparation method is to fry the Pixian spicy bean paste first, then saute the onion and ginger, and then put sugar, vinegar, soy sauce, MSG or Add appropriate amount of water to boil chicken powder, etc. for a while. This kind of sauce can be used as a dipping sauce or stir-fry. It was first invented by a Hong Kong chef. It is based on the seasoning of Sichuan cuisine. It is also used to cater to the tastes of most people. The taste of Sichuan cuisine is not very spicy, and it is very popular with overseas Chinese and European and American customers.
To make Sichuan juice, you can make more of it at a time, then put it into glassware and put it in the refrigerator. Take it when you use it. When cooking, add it to the pot and then add the Sichuan juice to fry any dishes, such as meat, Seafood, vegetables, etc. are all available, which is easy and fast. If you don't use it frequently, but only use some when you stir fry occasionally, then you can use it and stir fry it now. Today I use Sichuan sauce to make a dish called "Fried Sauce with Sichuan Sauce". The main methods are as follows;"
Stir-fried to Sichuan sauce, its taste is mainly sweet, sour, salty, fresh and slightly spicy. Its preparation method is to fry the Pixian spicy bean paste first, then saute the onion and ginger, and then put sugar, vinegar, soy sauce, MSG or Add appropriate amount of water to boil chicken powder, etc. for a while. This kind of sauce can be used as a dipping sauce or stir-fry. It was first invented by a Hong Kong chef. It is based on the seasoning of Sichuan cuisine. It is also used to cater to the tastes of most people. The taste of Sichuan cuisine is not very spicy, and it is very popular with overseas Chinese and European and American customers.
To make Sichuan juice, you can make more of it at a time, then put it into glassware and put it in the refrigerator. Take it when you use it. When cooking, add it to the pot and then add the Sichuan juice to fry any dishes, such as meat, Seafood, vegetables, etc. are all available, which is easy and fast. If you don't use it frequently, but only use some when you stir fry occasionally, then you can use it and stir fry it now. Today I use Sichuan sauce to make a dish called "Fried Sauce with Sichuan Sauce". The main methods are as follows;"
