Big sauce soup and flavour Ceng Shang Dou are to use barmy " sauce " will make, the raw material of sauce is very adjacent also, what soya bean, wheaten, salt differs etc is craft bacterium kind equal difference different, final gust also difference is very big, nevertheless the word says, there should be local color in Ceng of 100 thousand kinds of flavour and 100 thousand kinds of Han type big sauce very similar.
It is two people portion below
With makings
| Half root or small | |
| 1 | |
| 34 | |
| 23 | |
| Together | |
| Match colors of each a few | |
| Han type big sauce | 2 big spoon |
| 1 small spoon | |
| 3 bowls |
The practice of big sauce soup
-
Raw material preparation: The water that clean out rice is mixed 3 times with 2, the one gentleness when alling over washs float ash, 2 exert oneself to do sth. a little rub, because clean out the bases of rice water,be amylaceous, we use starch to rise to add stiff effect. I choose bean curd old bean curd, be able to bear or endure it is OK to stew long the tasty that boil, of course you also can choose tender evening to was put. Qing Gongjiao has match colors effect here, the affiliation of thick chili sauce is to make Shang Youyi dot hot feel hotly, here also can add pink of fine thick chili sauce to replace, if do not eat hot, but slightly.
-
Potato flay cuts 3mm thick piece, pumpkin dawdle also is cut so thick piece, chili cuts small group, bean curd cuts 2.5cm diamonds stand-by
-
Boiler burns heat to add a few oil, fry dawdle sweet, enter the water that clean out rice, join potato to be boiled together, the vegetable bean curd that rejoin other has cut is boiled come to be born
-
Join Han type big sauce and thick chili sauce agitate leaves continue Gai Xiaohuo of the boiler on the lid boils 10 minutes of above, let vegetable soft sodden tasty can. Every brand big sauce has difference, proposal enlarge sauce when taste salty weak.
-
Rice also stew is good, eat!
