old shanghai style hot sauce.
Old Shanghai Style Hot Sauce
“The spicy food in Shanghai is different from the Sichuan-Guizhou area. The spicy food in Shanghai is a gentle and spicy spicy food. It is not so exciting to eat in your mouth. It can even make you feel a bit of happiness. This kind of spicy is full of petty bourgeois feelings in Shanghai. Spicy is extraordinary.
Many people think that the Shanghainese ’s breakfast is the Four King Kong, steamed buns, and fried buns. In fact, the most popular breakfast for sea people should be noodles, although Shanghainese are not particularly fond of eating Spicy place, but if you mention hot sauce noodles, almost everyone in Shanghai will relish it. Whether it is dry pick or noodle soup, a small dish of hot sauce is the favorite of the old gluttons. The hot sauce for noodles is different. Yubang’s famous dish Babao Hot Sauce is so plump and luxurious. The noodle hot sauce is often three diced: meat diced, potato diced and dried tofu. The better one can put a few winter bamboo shoots, the taste will sublimate immediately, of course, the price will also be It’s spicy up. The best spicy sauce noodles I’ve ever eaten is only the Dafugui family on Puyu East Road. Dafugui can’t make that satisfying taste when you change it. Of course, there are other homes that are more delicious. of, I did not eat, and some into the sea cucumber shrimp and other high-end ingredients, but after all, from a bowl of ordinary daily life a little far more.
Shanghai sauce every family has every practice, not authentic authentic are not conclusive, but good I can tell if it’s bad or not. My spicy sauce is particularly simple and delicious. It can be done in half an hour. The ingredients are of course lean pork, dried tofu, potatoes, and my dried tofu uses Yangzhou dried tofu, which has a sufficient aroma It has great toughness, moderate softness and hardness, and is suitable for making hot sauce. The seasoning should use Pixian bean paste and Li Jinji Guilin style spicy sauce. The choice of spicy sauce is particularly important, otherwise the two sphincter muscles can hardly be blamed on others.
After dicing, add Pixian bean paste and Guilin sauce flavor, garlic powder, cooking wine, soy sauce and cornstarch stir, so tasty pork half hour to an hour, if not carefully preserved overnight salinity is to be noted, is not salty flavor, this point to note.
Width heat the oil, fry the potatoes and dried beans first, and wait for the dried beans to float, and the potatoes are almost ready. Remove them. There is still a little more oil in the pot, add Pixian Douban and Guilin style hot sauce, fry the red oil, pour in the three dings, stir fry slowly over medium heat, do not add a drop of water, just fry all the ingredients with warm oil Add a spoonful of sugar and a little raw soy sauce to taste. Sugar is a manifestation of Shanghai flavor. You must come to a spoonful. This neutral taste can only be experienced after trying it.
Well, for half an hour on medium heat, a bowl of delicious hot sauce toppings will be fried. You can fry more at a time, and it is not easy to spoil when placed. Don’t forget to come and eat a spoonful of noodles with wine and dinner. ”
The practice of old shanghai style hot sauce
Step 1
Pixian bean paste and Li Jinji Guilin spicy sauce should be used as seasoning. The choice of spicy sauce is particularly important
Pixian bean paste and Li Jinji Guilin spicy sauce should be used as seasoning.
Step 2
After dicing the meat, add Pixian Douban and Guilin-style spicy sauce, garlic powder, cooking wine, soy sauce and raw powder and mix well. Let the pork taste for half an hour to one hour. If you accidentally marinate overnight, pay attention to the saltiness. Umami, pay attention to this point.
After dicing the meat, add Pixian Douban and Guilin-style spicy sauce, garlic powder,
Step 3
Heat the wide oil and fry the potatoes and dried beans first. When the dried beans float, the potatoes will be almost ready to be removed.
Heat the wide oil and fry the potatoes and dried beans first
Step 4
Remove the diced meat and change color to remove.
Remove the diced meat and change color to remove.
Step 5
There is still a little more oil in the pot, add Pixian Douban and Guilin style hot sauce, fry the red oil
There is still a little more oil in the pot, add Pixian Douban and Guilin style hot sauce, fry the red oil
Step 6
Pour in the three dings, stir fry slowly over medium heat, do not add a drop of water, just fry all the ingredients with warm oil Add a spoonful of sugar and a little soy sauce to season on medium heat for half an hour. Finally, you get home cooking old shanghai style hot sauce.
Pour in the three dings, stir fry slowly over medium heat, do not add a drop of water
Old Shanghai Style Hot Sauce
Ingredients(affiliate link)
- 750 g Pork leg
- 250 g Diced potatoes
- 200 g Dried Beans
- 100 g winter bamboo
Accessories
- 100 g Pixian bean paste
- 50 g Guilin Style Chili Sauce
- 20 g sugar
- 5 g salt
- 10 g soy sauce
- Proper amount Flour
- 20 g Garlic powder
- Proper amount Cooking wine
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