The sauce is made in two steps: 1, making red oil; 2. Sauce preparation and frying process
Mix dough: dough: water = 3: 2, even, put a little sugar water aside and stir for about 30 minutes (generally stir the dough with warm water). When the pastry is cooked, it needs to be coated with red oil for the first time. After coating, it is directly kneaded into dough without dough. Directly spread the pot! Zhendao snacks training
Production of red oil:
Five Jin of salad oil is heated in a pot with low heat. When the oil temperature is about 70 degrees, add 250 grams of onion, ginger and garlic, and continue to fry for five minutes. The oil temperature is controlled at about 90 degrees. Spices: 80g of Zanthoxylum bungeanum, 90g of star anise, fragrant leaves 120g, angelica dahurica 100g, galangal 100g, 80g of tsaoko, 80g of kaempferia kaempferia, 50g of clove, Amomum villosum (optional), fennel 15g, and cumin 655. After that, add 300 grams of good day red oil bean paste, and after the water in good day red oil bean paste is completely fried, use a filter to separate the oil from the spice for later use. Dongfeng gas station in Dongfeng section of Taisha Road, Humen, Dongguan
Preparation of sauce:
The consumption ratio of spicy sauce, seafood sauce, sesame seeds, garlic sauce and oil is 5: 2: 2: 1: 1. Mix with thirteen spices, Nande seasoning powder, cumin, sesame seeds (you can put more when crushing) and carrot paste.
Sauce frying process:
1, add red oil to the pot, heat to about 100℃, add onion, ginger, garlic (which must be very broken) and sesame seeds, stir-fry for about one minute, then add the mixed sauce, stir-fry for three minutes, and take out of the pot for later use. Note: The ratio of oil to sauce is 1: 6. The ratio of onion, ginger, garlic, sesame and sauce is 500g, and the onion, ginger and garlic are 20g each.
2. Add a proper amount of base oil to the pot, heat it with low fire, add sugar and stir-fry in the oil, stir-fry the sugar in the oil until it is thin and thick (different from the color of the fried sugar), add a little tomato sauce and stir-fry for one minute, then add carrot paste and stir-fry for 3-4 minutes, and add the stir-fried sauce to fully blend the two sauces. After the two sauces are boiled, they can be taken out of the pot. (Note: The ratio of sugar and carrot to fried sauce is 1: 2: 3)
3. Stir-fried sauce can be used in the pot.