Sauce preparation method suitable for various cooking methods

Abstract

The invention discloses a sauce preparation method suitable for various cooking methods, which comprises the following steps: step 1, preparing the following raw materials by weight: 90g of vinegar, 45g of orange juice, 135g of oyster sauce, 50g of honey, 20g of red wine, 16g of white sugar, 10g of compound soy sauce and 100g of purified water; the vinegar, the orange juice, the oyster sauce, the honey, the red wine, the white sugar and the composite soy sauce in the step 1 are added into a container one by one and stirred to be uniform, and mixed sauce is obtained through blending; step 3, boiling: adding 100g of purified water in the step 1 into the mixed sauce blended in the step 2, uniformly stirring, and boiling until 1 / 2 of the mixed sauce is concentrated to obtain thick sauce; and step 4, cooling: cooling the thick sauce prepared in the step 3 in the air for later use. The sauce prepared by the sauce preparation method suitable for various cooking methods is sour and sweet taste seasoning basic sauce, and is suitable for basic seasoning of most sour and sweet dishes.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, in particular to a method for preparing a sauce suitable for various cooking methods. Background Art

[0002] With the accelerated pace of life, many pre-prepared dishes (including seasonings, raw materials, and production processes) have appeared in the process of making dishes on various occasions. This method has greatly improved the standard of the cooking process. However, if the corresponding dishes are made at home, corresponding sauces are required, and the taste of the finished dishes is too monotonous. Moreover, the sauces in the seasoning packets are only suitable for one dish according to the dish, and long-term use of seasoning packets similar to those purchased in supermarkets will lead to a decline in consumers' recognition of the taste of the corresponding dishes. Summary of the Invention

[0003] In view of the above-mentioned deficiencies in the prior art, the present invention aims to provide a method for making a sauce suitable for a variety of cooking methods.

[0004] In order to solve the above technical problems, the present invention adopts the following technical solutions: The present invention provides a method for making a sauce suitable for various cooking methods, the method comprising the following steps: Step 1: Prepare the following ingredients by weight: 90g vinegar, 45g orange juice, 135g cooking oil, 50g honey, 20g red wine, 16g sugar, 10g compound soy sauce, and 100g purified water. Step 2, mixing the sauce: add the vinegar, orange juice, oyster sauce, honey, red wine, sugar, and compound soy sauce in step 1 into the container one by one, and stir evenly to make a mixed sauce; Step 3, cooking: add the mixed sauce prepared in step 2 to 100g of purified water in step 1, stir evenly, and cook until concentrated to 1 / 2 to obtain a thick sauce; Step 4, cooling: Let the thick sauce prepared in step 3 cool down and set aside.

[0005] The invention also relates to a sauce product prepared by the method.

[0006] The beneficial effect of the present invention is that the sauce prepared by the sauce making method suitable for various cooking methods is a basic sauce for sweet and sour flavor, and is suitable for basic seasoning of most sweet and sour dishes. DETAILED DESCRIPTION

[0007] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention. Example 1

[0008] A method for making a sauce suitable for various cooking methods, comprising: preparing raw materials → adding sauce → boiling → cooling, and the specific steps are as follows: Step 1: Prepare the following ingredients by weight: 90g vinegar, 45g orange juice, 135g cooking oil, 50g honey, 20g red wine, 16g sugar, 10g compound soy sauce, and 100g purified water. Step 2, mixing the sauce: add the vinegar, orange juice, oyster sauce, honey, red wine, sugar, and compound soy sauce in step 1 into the container one by one, and stir evenly to make a mixed sauce; Step 3, cooking: add the mixed sauce prepared in step 2 to 100g of purified water in step 1, stir evenly, and cook until concentrated to 1 / 2 to obtain a thick sauce; Step 4, cooling: Let the thick sauce prepared in step 3 cool down and set aside.

[0009] When making sweet and sour dishes, just add the prepared thick sauce into the sweet and sour dishes in appropriate amounts and mix well. The dishes will taste good and look great.

[0010] The sauce prepared by the sauce making method suitable for various cooking methods is a basic sweet and sour seasoning sauce, which is suitable for basic seasoning of most sweet and sour dishes.

[0011] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. A method for preparing a sauce suitable for various cooking methods, characterized by: The method comprises the following steps: Step 1: Prepare the following ingredients by weight: 90g vinegar, 45g orange juice, 135g cooking oil, 50g honey, 20g red wine, 16g sugar, 10g compound soy sauce, and 100g purified water. Step 2, mixing the sauce: add the vinegar, orange juice, oyster sauce, honey, red wine, sugar, and compound soy sauce in step 1 into the container one by one, and stir evenly to make a mixed sauce; Step 3, cooking: add the mixed sauce prepared in step 2 to 100g of purified water in step 1, stir evenly, and cook until concentrated to 1 / 2 to obtain a thick sauce; Step 4, cooling: Let the thick sauce prepared in step 3 cool down and set aside.

2. The sauce product prepared by the method according to claim 1.