A good main-groce meat can be made great with a supplementary finishing sauce. It may look like a drizzle Aspagnol sauceA Butter pan sauceOne Easy board sauceOr maybe a bright vinaigrette, but recently I am branch out. My latest meat sauce passion is seizing oil sauce. They are delicious, fragrant, and – all of the most – is impossible to screw.
I started using this Chinese technology after making dishes for the first time Vox of lifeThe book of a delightful and acceptable kitchen you should see (Read my review hereThis flash-fried sauce book regularly pops up as a dressing or meat and a needle sauce for vegetables, and is a certain way to add massive flavor to any dish. Although I am not sure what the Chinese word is for this method (tell me what you know!), Reddit tells me This can be “you po”, such as: a splash of hot oil on the aromatic ingredients.
By the way, if you feel that it is just another warm chili oil, then hang in a moment. While this sauce can definitely contain chili, it is not like chili crisp and has no spices.
How to make a hot oil sauce
1.
Credit: Ellie Chantorn Rainman
This type of sauce begins with finely chopped aromatic. It is usually a combination of garlic, fresh ginger, chilis and scalians, but you can actually take reins and use your own aromatic mixture of aromatic vegetables. The only thing you need to make sure is to thin or cut the ingredients. They are cooked in a few seconds, so if the pieces are too large, they will not cook food. Add these finely chopped herbs and vegetables to the heat-proof container. I use a measuring cup because it is darker and I can make a lot or a little bit of this sauce.
2. Heat oil
In a pan, heat a spoon or two of cooking oil on medium heat. Let the oil flicker (but not quite smoking). This occurs when the oil spreads on the surface of the pan and the oil -like glimpse moves like water, even if nothing is touching. This means that your oil is about 350 ° F – to remove the temperature.
3. Flash Fry Aromatics
Credit: Ellie Chantorn Rainman
Quickly and carefully, add hot oil into a heat-proof bowl with a fragrant fragrant. The material will be shaken as soon as they fry briefly. (If they do not, your oil was not quite hot.)
Turn the oil in the cup so that the oil contacts everything. All this should be within five seconds. The oil will quickly cool down and will soon bloom with a grand aroma cup. Now you can add other balance seasoning such as a combination of soy sauce, oyster sauce and vinegar splashes. Stir it well and taste to see if it requires adjustment.
This sauce is incredible with chopped meats such as chicken and pork, or dripped on thin chopped stakes, but it also makes a great dressing for roasted vegetables. Brinjal loves this stuff, in my humble opinion. And if you are hesitant about adding oil to a sauce, do not be. If you think Vinigates on saladAnd how steaks are often finished with a tablespoon of melted butter, is it really more fat? barely. This is just one more amazing seasoning tool in your cooking tool kit.
What do you think so far?
My simple sizzling sauce recipe
Material:
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1 scalian, minced
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1 garlic cloves, minced
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1-2 teaspoon minced ginger made
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2 tablespoons canola oil
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2 teaspoon light soy sauce
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2 teaspoon sherry vinegar
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1 teaspoon oyster sauce
1. Add scallion, garlic and ginger to a heat-safe bowl or measurement cup.
2. Heat the oil in a frying pan until it is flicker, about 3 minutes on medium heat.
3. Pour hot oil on the fragrant cups and vortex.
4. Add soy sauce, vinegar and oyster sauce. Whisk until well involved. Taste and adjust. Use to drip roasted meats, vegetables, or even as a spice.
