The Huixing sauce is one of key in east kitchen. Learn how to prepare it independently and in what dishes it is especially good.
Huixing is east analog of English ""brown sauce"" and the American sauce for барбекью. But it has before them powerful advantage: Huixing doesn't hammer taste of a product, and on the contrary - does it richer and opens new sides.
Sauce has difficult and many-sided taste with honey tones. A sauce basis - fermented soybeans, rice and wheat, garlic, burning pepper, vinegar and the mix of ""Five Chinese spices"" consisting of cinnamon, seeds of fennel, Sichuan pepper, an anisetree and a carnation.
Sauce will be ideal as marinade for a bird and pork. Without it it is impossible to prepare the main masterpiece of Chinese cuisine - a Peking Duck. Also perfectly it will turn out to bake with it fish, especially a salmon.
Recipes of the Huixing sauce there is a set. Of course, for hundred percent it is impossible to call them exact, but after all some of them are very close to the original.
Option first
- 8 tablespoons of a soy-bean sauce;
- 4 tablespoons of peanut butter (paste);
- 2 tablespoons of honey;
- 4 tsps of white rice vinegar;
- 0.25 h l of a garlic powder;
- 4 tsps of sesame oil;
- 40 g of hot Chinese sauce;
- 0.25 tsps of a black pepper.
For preparation of sauce just mix all ingredients in a mixer bowl to uniformity.
Option second, with orange juice
- 8 tablespoons of a soy-bean sauce;
- 40 drops of the Chile sauce;
- 4 tsps of vinegar of 5%;
- 0.25 tsps of a garlic powder;
- 2 tablespoons of orange juice;
- 2 tablespoons of liquid honey.
Way of preparation same, as in the first option.