Hong su Har is a retro Chinese battered cw nrog do-fried zaub hauv Cantonese brown sauce.
Hon Su sauce yog dab tsi?
Hoisin sauce yog ib qho tick, fragrant sauce feem ntau siv nyob rau hauv Cantonese cuisineua glaze rau nqaij, ntxiv rau do kib, los yog dipping sauce. Nws yog darkly-xim nyob rau hauv tsos thiab qab zib thiab s alty nyob rau hauv saj. Txawm hais tias muaj qhov sib txawv hauv cheeb tsam, hoisin sauce feem ntau suav nrog cov taum pauv, fennel, kua txob liab, thiab qej.
Hong sue qaib yog dab tsi?
Ntsuab kib nqaij qaib dawb nrog cov zaub sib xyaw thiab peb cov kua ntses xim av.
Cab thiab lobster sauce yog dab tsi?
Cov khoom xyaw
- 1 ½ teaspoons cornstarch.
- 2 teaspoons ua noj sherry.
- 1 phaus nruab nrab cws - tev thiab deveined.
- 4 tablespoons zaub roj.
- 2 cloves qej, minced.
- ¼ pound av nqaij npuas.
- 1 khob dej.
- 2 tablespoons soy sauce.
Vim li cas lawv thiaj hu ua lobster sauce?
Keeb kwm. "Lobster sauce" yog invented nyob rau hauv North America los ntawm Suav restaurateurs tshwm sim los ntawm ib txoj kev ntawm kev npaj lobster nyob rau hauv Cantonese cuisine qhov twg qhiav, ntsuab dos, thiab soy sauce tau siv ua do-fry seasoning. Cov khoom sib xyaw ua ke tau ua rau hauv cov kua ntses uas tau siv los ua cov lobster.
