今天揭秘，传统万能酱爆酱的用料和熬制方法，用途广泛多样化，酱爆猪肝，鸡丁茄子等等各种海鲜，家庭蔬菜皆可酱爆，酱爆的用料有黄豆酱

甜面酱，海鲜酱，猪喉酱，蚝油，放入料酒或者白酒搅匀融合在一起，料酒去腥增香，还能长时间保存不坏不变质，不起泡不起霉的作用，调味料有东古一品鲜鸡饭老抽

味精，鸡精，白糖，同样搅匀融合在一起备用，糖要根据地方口味加入量的多少，喜欢吃甜味重的糖的量就要加大，煮熟放凉的火腿切成薄片

再切成细丝，再将细丝切粒或者切末，火腿主要是增香的作用，喜欢吃海味的放干鱿鱼，干贝等等，真香料头，生姜切片和大葱切段，真香料头不限制

多多益善，两个八角掰开真香，其他的香料什么都不用放，不然会争夺酱料的香味，下面开始熬制，锅烧到冒烟，放入油滑锅，目的是提高锅的温度

和熬酱料时不粘锅，锅滑好放入色拉油烧热，油的量要和酱料成正比，不能太多，油烧热放入增香料头炸香，炸黄，炸出香味捞出来不要

料油制作好放入八角把香味炸出来，八角香味炸出来，放入火腿粒，开最小火榨干水分，把香味激发出来，水分榨干才能长时间保存不变质

火腿榨干水分出香味，放入成品酱料，开最小火，用锅铲称体推动，慢慢升温，让酱料充分融合在一起，激发出酱香味，把酱料的腥味完全去除掉

一直熬到酱料浓稠粘连的时候，放入调味料，同样的火候和操作，手法继续推动融化，调料继续激发出酱香味，我把所学认知的分享出来

一起交流学习，大师级别的欢迎来指点一二，酱料熬好常温保存不会坏，做菜的时候不用调味或调颜色，酱料再次熬到浓稠粘连的时候

放入适量清水，同样的火候和操作手法，慢慢推动升温化开，酱料再次熬到起小泡，让水分和酱料融合，再次熬熟变浓稠就出锅

熬好的酱料装在碗里放凉常温保存，酱香味浓郁，颜色好粘稠度高。

Reveal today

Materials and Boiling Methods of Traditional Universal Sauce

Wide range of uses

Pork liver with soy sauce

Chicken, eggplant and other seafood

Household vegetables can be sauced

The ingredients for soy sauce are soybean sauce

Sweet Sauce

Seafood sauce

Pig throat sauce

oyster sauce

Add cooking wine or Baijiu, stir well and blend together.

Cooking wine removes fishy smell and enhances fragrance

It can also be stored for a long time without deterioration.

No foaming, no mildew effect

The seasonings include Donggu Yipin fresh chicken rice and dark soy sauce.

MSG

Chicken essence

white sugar

Stir well and blend together for later use.

How much sugar should be added according to local taste

If you like to eat sweet and heavy sugar, you should increase the amount.

Thinly sliced cooked and cooled ham

And we cut them.

Then the filaments are granulated or minced

Ham is mainly used to increase flavor

Dried squid that likes seafood

Scallops, etc.

True fragrance

Sliced ginger and chopped green onions

True fragrance head is not limited

More is better

Two star anise broken apart is really fragrant

You don't need to put anything else in the spices.

Otherwise, it will compete for the aroma of the sauce.

Let's start boiling

The pot burns until it smokes

Put in the greasy pan

The purpose is to increase the temperature of the pot

And non-stick pan when boiling sauces

Slide the pan well, put in the salad oil and heat it up.

The amount of oil should be proportional to the sauce

Not too much.

Heat the oil and put in the flavoring material and fry until fragrant.

Fried yellow

Fry out the fragrance, fish it out, don't

After the oil is made, put in the star anise and fry out the fragrance.

Star anise scent fried out

Put in the ham kernels

Open the minimum fire and squeeze dry the water.

Inspire the fragrance

Only by drying the water can it be stored for a long time without deterioration.

The ham is squeezed dry to produce flavor

Add the finished sauce

Open minimum fire

Weigh and push with a spatula

Heat up slowly

Let the sauce blend well together

Inspire the flavor of sauce

Remove the fishy smell of the sauce completely

Boil until the sauce is thick and sticky

Add seasoning

Same heat and operation

The technique continues to drive the melting

The seasoning continues to inspire the sauce flavor

I share what I have learned and known

Communicate and learn together

Welcome to the master level to give you some pointers

The sauce will not be damaged if it is boiled at room temperature.

You don't need to season or adjust color when cooking.

Boil the sauce again until it is thick and sticky

Add an appropriate amount of water

The same heat and operation method

Slowly push the temperature to open

Boil the sauce again until it bubbles

Let the moisture blend with the sauce

Boil it again and thicken it before serving.

Put the boiled sauce in a bowl and let it cool at room temperature

Rich sauce flavor

Good color and high viscosity