The secret sauce on the fried skewers

Fried skewers are a kind of street snack that many people like to eat, because they taste good, are easy to eat, and can be eaten while walking. Therefore, many people like to eat a lot of fried skewers while shopping or traveling. Of course, making fried skewers requires not only preparing a variety of ingredients, but the sauce is also very important. Perhaps the main reason that determines which fried skewers people like to eat is the sauce. Next, I will introduce to you several methods of making fried skewers sauce!

1. Recipe for special brushing material (dry oil material) for deep-fried spicy skewers

1500 grams of cumin, 250 grams of chili powder, 250 grams of chicken powder, 200 grams of Wang Shouyi spicy and fresh food, 250 grams of peanuts (dry-fried and peeled), 250 grams of sesame seeds (dry-fried), 250 grams of peeled sunflower seeds (dry-fried), 100 grams of cashews (dry-fried), grind all the above ingredients into powder (or grind them into powder with a dry grinder or a small stone mill), add 150 grams of curry powder, put it in a container, heat 1500 grams of salad oil and 500 grams of duck oil, pour in, and stir well.

Notice:

If you are making a small amount, you can put peanuts, melon seeds, cashews, etc. into a clean pot, add an appropriate amount of coarse salt, and stir-fry over low heat until cooked (using salt to transfer heat can avoid burning the nuts), but add less salt or no salt after grinding them into powder. Never fry dried fruits in oil, otherwise the oil content will be too high and they will be ground into paste.

2. How to make fried skewers sauce

Ingredients: 10 ml oil, 200 g flour, 30 g soy sauce, 50 g white sugar.

Method: Heat the wok and add a little oil, when it is 50% hot, add flour, stir evenly, add soy sauce, and a small amount of water (if the soy sauce is salty, there is no need to add salt. If you are afraid it is too bland, add a little salt), then add sugar and wait for the sugar to melt before serving. The sauce made can be used to stir-fry twice-cooked pork, stir-fried meat with mixed sauce, etc. You can eat it any way you want!

Also, when making the sauce, you cannot stir or stir-fry it, but instead mix it slowly and evenly. When evenly distributed small bubbles appear in the pot and the aroma is everywhere, add in white sugar and mix well. The sauce is bright red and has a mellow flavor. After it cools naturally, put it into bottles and make sure to seal them tightly.

3. How to make Shacha sauce

1. Deep-fry 5 kg of peanut kernels in salad oil over medium-low heat for 3 minutes, then grind into peanut butter.

2. Take an iron pan, pour in 2 kg of peanut oil, heat it to 70% hot, add 1250 g of chopped garlic and 1 kg of chopped shallot, stir-fry on low heat until fragrant, add 500 g of chopped dried red pepper, stir-fry on low heat until fragrant, then add 1.5 kg of shacha powder, 150 g of whole milk powder, and 1100 g of single crystal rock sugar, melt on low heat, finally add the ground peanut butter and mix well to make shacha sauce.