How to make roasted gluten sauce recipe

Many people have eaten grilled gluten, which is also a very famous snack and is sold in many food streets. The reason why roasted gluten is so popular has a lot to do with its taste. The most important thing in making roasted gluten is to make the sauce for the roasted gluten and the red chili oil for brushing the roasted gluten. Different sauces have different cooking methods. How to make the red oil for the roasted gluten sauce recipe?

1. Main Ingredients

Rapeseed oil is the best. If rapeseed oil is not available, soybean oil, peanut oil, and sunflower oil are also OK, but blended oil is not recommended, and salad oil should never be used. For small peppers, small pointed peppers must be used, and it is best to grind them into powder.

2. Ingredients

Sichuan pepper, cinnamon, star anise, fennel, cardamom, ginger, grass, naphthalene, bay leaf, green onion, fresh ginger, oil-soluble capsanthin,

3. Method

First put the rapeseed oil into the pot and bring it to a complete boil. Then remove from the heat for 2 minutes and let it cool to 80% hot. Put the ginger slices and green onions into the pan, wait for half a minute and then put all the star anise into the pan. Stir back and forth several times. Fry the star anise for about 5-6 minutes and remove it. At this time, the oil temperature is about 180-200 degrees. Put the chili powder in gradually, stirring while putting it in. Wait until the oil temperature is close to room temperature, then put the spicy essence, sesame oil, thirteen spices and oil-soluble chili red pigment into the pan and stir well. Cover the pot tightly and stir 4-5 times within 24 hours to fully mix it before use.

4. Preparation of sauce

Prepare barbecue sauce, bean paste, salad oil, minced garlic, white sesame seeds, chopped green onions, salt, MSG, sugar, chicken essence, pepper powder, ginger, and thirteen spices. Heat the salad oil in a wok until it starts to smoke and then let it cool. When it is 40% cooler, put all the ingredients except minced garlic, salt, MSG and chicken essence into the wok. Add two teaspoons of water and simmer over low heat. Stir constantly during the simmering process to prevent the pot from sticking. After about 10 minutes, when the steam has decreased, pour in the remaining seasonings and serve.