Chinese Brown Sauce

I would like to present this brown brown sauce in Chinese style for all uses and well balanced to my companions who love Chinese food. You can use it for classic beef dishes of broccoli or dishes of easy vegetable frying.

We all know that Chinese food, in particular the break and salad, is famous for its balanced flavor. This Chinese brown sauce is a Chinese -style basic sauce for fried proteins and vegetables and as a sauce with steam or bleaching foods. We will discover the details on the ingredients, on how to use them and possible variations.

Chinese brown sauce | chinasichuanfood.com

What is Chinese brown sauce

The short response is that it is a salted brown soy sauce. This sauce is thickened with corn starch, which is suitable for pork, beef, chicken, vegetables, mushrooms and noodles.

Why make a sauce in front

I cooked in a freestyle, adding each ingredient individually. But since I started writing recipes, the bowl sauce, which means mixing and preparing the in front sauce, has become my best choice.

First, there will be No haste in the cooking process. No disaster vs operational cleaning. During demanding working days, I always like to marinate the pork, beef and chicken slices, together with my favorite sauces.
The sauce is a Great saving of time. You can make a bigger lot and keep it in the fridge for several days.
Use for all uses: It can be used for hurried or steam vegetables. It is also good with noodles and fried rice.
Precise and well balanced flavor: preparing in advance means more time, which can lead to A more accurate flavor.

I think I convinced you to try this sauce. Let’s find out how to do it.

Ingredients of this brown sauce

We will need only some essential Chinese cooking ingredients, a short list.

I am sauce– The soy sauce is the foundation of brown sauce, both in color and flavor.
Salt- We need a small pinch of salt. It can help combine flavors.
Sugar It works similarly to salt. In addition, sugar can improve the combined level of flavors.
Oil-Include vegetable kitchen oil and sesame oil. Sesame oil must be added after sending heat. The oil adds walnut flavors and makes the sauce shine.
Oyster sauce—If you have the oyster sauce at hand, using it with soy sauce can strengthen the flavored bases.
Garlic- Chopped garlic is distributed evenly in the sauce. If you don’t want these minced, use a destroyed whole garlic that tastes like a similar way.
Water and corn starch – Corn starch will thicken the sauce and keep everything together.

Cooking the wine

I do not recommend cooking wine in this brown sauce as it could leave a non -creative flavor.

How to prepare brown sauce

Mix the corn starch first with water and make sure that no pump is inside.

Add oil and fry the chopped garlic in a small pot on a slow heat for about 10 seconds until lightly golden.

Add the condiments and let them combine for a while.

Mix the starch water and then pour it. Let it cook over low heat for about 1 minute or until the sauce thickens lightly. Then mix with sesame oil. The brown sauce will be much thicker once it has cooled.

Cook the tip

To prepare the sauce even in consistency, it is extremely important to mix the water with the starch to create A water starch. Remember to mix again before using.
How to keep the sauce: I suggest keeping it in an airtight container in the refrigerator for about three days.
How to heat: the best way to heat the sauce is in the microwave. However, you can also heat it over the stove with Extra water.

How to use this brown sauce

This brown sauce is super versatile and can be used in many ways. Our classic way is to use on crunchy foods, such as crunchy rice, fried chicken or pork

Another common use is like a Agitated sauce. Add the pork jumping sauce, chicken or beef to create a taste similar to Chinese takeaway steps. A recommendation for this method is to separate the chopped garlic from the sauce and fry the garlic at the beginning of the fryable, adding the condiments and sauce in the end.

Another way is to use it as a sauce for bleached vegetables or steam vegetables such as broccoli and lotus root.

2 TBSP. light soy sauce
1 TBSP. oyster sauce
1 TBSP. vegetable kitchen oil
2 cloves garlic chopped
1/4 teaspoon. sugar
1/4 teaspoon. white pepper
1/2 TBSP. sesame oil

water starch

1 cup waterfall
2 TBSP. corn starch

Mix the corn starch first with water and make sure there is no pump inside.
Add oil and fry the chopped garlic in a small pot on a slow heat for about 10 seconds until lightly golden.
Add the condiments and let it combine for a while.
Mix the starch water and then pour it. Let it cook over low heat for about 1 minute or until the sauce thickens lightly. I discovered that it would be much more often once it cooled.
Mix in sesame oil. If you want to keep it for later, keep in glass jars.

Over whiten broccoli

In a large pot of boiling water, add oil and 1/4 teaspoon of oil. Bianch the broccoli for about 15 seconds.
Transfer and then season the brown sauce.

Rethinking

I hope you love this super-fetch brown sauce, well balanced, salty, shining and versatile. We also share many other prefabricated sauces that can make daily cooking comfortable. Remember to control the black pepper sauce, the duck sauce and the black bean sauce.