![]() To clarify, the amount of sauce here is just enough for this recipe. It’s ready to use for the fried rice, or you can let it cool completely before storing it in an air-tight container. Once the sauce starts to boil, turn off the heat, and it’s done. Put the fish sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, oil, and oyster sauce in a small saucepan over medium heat. Heck, you can even drizzle it on top of plain white rice. You can make a double or triple recipe of it and store it in an airtight container in the refrigerator. I’ll just go ahead and say that I am pretty excited about this sauce. The true secret to giving this sauce its depth of flavor is to cook the sauce before applying it to a dish-similar to making a reduction, but without the longer cooking time. Many master chefs have their own secret recipes, but, of course, at the Woks of Life we’re pretty bad at keeping secrets. The key to this recipe is the Supreme Soy Sauce ( 豉油王 ) element.
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