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How to make barbecue dipping sauce?
Barbecue is a relatively primitive cooking method that uses the principle of fire to cook meat directly, which makes the meat more fragrant and flavorful, and is very popular among people. Barbecue is one of the most popular types of barbecue because it is more fragrant than stir-fried meat and has a better taste. The flavor of barbecue depends entirely on the dipping sauce, so making the right proportion of the dipping sauce is a key step. Different regions have different secret recipes for barbecue dipping sauce. Let’s take a look at how to make a barbecue dipping sauce recipe with Korean barbecue as an example. Those who are interested can learn to make this delicious dipping sauce.
The method of making Korean barbecue dry dipping sauce is as follows
Method one:
Ingredients: Chili powder 50g, cumin powder 50g, sesame 50g, fine salt 5g, monosodium glutamate 5g, peach crisp residue 50g, black pepper 5g
Steps: Simply blend all the seasonings in the blender until smooth.
Method two:
Main ingredients: Korean chili powder 10g, white sesame 20g
Seasonings: Salt to taste, white sugar to taste, dried perilla 1g
Steps:
Prepare the ingredients.
Without oil in the pot, turn on the low heat and add the white sesame, slow-frying it.
Remove the sesame when it turns golden yellow and let it cool.
Next, add the chili powder to the pot and dry fry until small white smoke appears, then remove it.
Finally, add the dried perilla to the dry fried mixture, and remove it when the smell is detected.
Add white sesame, chili powder, and dried perilla into the blender. Add an appropriate amount of sugar and a little salt. Blend into a powder.
Method three:
Pour an appropriate amount of clean water into the pot.
Add a spoon of seafood soy sauce, two spoons of light soy sauce, and half a spoon of dark soy sauce, then bring the water to a boil.
After the water boils, add a spoon of salt, a spoon of chicken essence, 1 spoon of sugar, then add ginger slices, a sliced apple, a sliced pear, onions, scallion segments, and garlic.
Cover the pot with the lid and simmer over low heat for 2 hours.
After 5.2 hours, turn off the heat and let the sauce cool down.
Remove all the materials, leaving only the soup, then add a suitable amount of chopped scallions and coriander into the sauce, and it’s ready.
