All-Purpose BBQ Sauce . 萬用燒烤醬

                                         All-Purpose BBQ Sauce . 萬用燒烤醬

Many friends asked why I was willing to share my favorable recipes which were almost zero-failure. I said if I kept it to myself, there was only one person could do it, but if I share, there would be multiple people knowing the way and became better gourmets. I like very much what Winston Churchill said "We make a living by what we get, but we make a life by what we give" and I am happy to share....

I love this All-Purpose BBQ Sauce a lot, you could use it on any kinds of meat for barbecue, pan-frying or even for saute dishes. You could just treat it as a kind of marinade to your taste. Of course, the sauce brings Char-Siu to life.

許多朋友問我為什麼願意那麼詳盡地去分享我那些幾乎零失敗的各式食譜。 我說如果我把它留給自己，只有一個人會做，但如果我分享，會有更多朋友知道那可行的做法，那就有更多人會自煮美食。 很喜歡 Winston Churchill 說的一句話 “我們因擁有已生存，但願意付出可讓生命帶來意義”，我很高興能分享....

我喜歡這個萬用燒烤醬，你可以用它來醃肉燒烤，煎炸甚至小炒，只要跟隨自己的口味加入適當份量即可。當然，這使烤义燒味道更加相得益彰。

All-Purpose BBQ Sauce

Ingredients:

Ground Bean Sauce  120g
Hoi-Sin Sauce  480g
Sesame Sauce  120g
Oyster sauce  120g
Fermented Red Taro-curd, big  2 pieces
Sugar 240g
Chicken powder 60g
Light Sauce  80g
Five-Spice powder 10g
Water 240g
Garlic  16 cloves
Shallot  16 pc
Dried Tangerine Peel, whole 1 pc
Pure Sesame oil 40g

Method:
1. grind garlic, shallots, chopped dried tangerine peel by using a food processor till super fine, then add in a heated wok with hot oil, then lower down the fire to medium low, fry ground garlic, shallots and tangerine peel till dry and fragrant, but not burnt; add in sauce and cook over medium heat till fully boiled, cook for another 5 minutes; turn off the fire, add in sesame oil, and let cool. Store inside the air-tight jar.

Cooking tips:
1. Homemade BBQ Sauce includes many ingredients, it is better to prepare more and store it in the fridge for future use. The recipe is good enough for 8-10 portions. This barbecue sauce is indeed delicious, you may find it worth the time preparing the sauce in bulk.
2. If you just want to give it a try, you may use the reduced portion: Ground Bean Sauce 15g, Hoi-Sin Sauce 60g, Sesame Sauce 15g, Oyster Sauce 15g, Fermented Red Taro-curd  1/4 pc, Sugar 30g, Chicken Powder 7.5g, Light Sauce 10g Five-Spice Powder 1.25g, Water 30g, Garlic 2 cloves, Shallot 2 pc , Dried Tangerine Peel 1/8 pc of a whole, Sesame Oil 5g.  Cook another 3 minutes after the sauce is fully boiled is fine for the reduced portion.

萬用 燒烤醬

材料：

磨豉醬   120g
海鮮醬   480g
麻醬     120g

蠔油     120g

大南乳    2 塊
糖        240g
雞粉       60g
頭抽       80g
五香粉    10g
清水     240g
蒜茸     16 瓣
乾蔥茸   16 顆
靚陳皮茸   1個

純麻油    40g

做法：
1. 蒜茸、乾蔥茸、陳皮茸，用機打茸，愈茸愈好，下猛油慢火爆香爆乾，加入醬料煮滾後，多煮5分鐘，熄火加入麻油，涼後入瓶備用。

提示：

1. 自製醬汁，較繁複，醬汁可做多點，備用。以上材料足夠 8 -10個份量。這個燒烤醬的確美味，沒推介錯，大家不妨參考下

2. 如想先試做一份，可用 以下份量：磨豉醬 15g、海鮮醬 60g、麻醬 15g、 蠔油 15g、大南乳 1/4件、糖 30g、雞粉 7.5g、頭抽 10g、五香粉 1.25g、清水 30g、蒜茸 2 瓣、乾蔥茸 2 顆、靚陳皮茸 1/8個、麻油 5g  。  這個份量少，煮滾後多煮 3 分鐘即可