Replica soy sauce, also known as red soy sauce, is brown-red, juicy, salty, sweet and delicious, mellow and fragrant, often used in cold dishes, snacks and pasta and other seasonings, and in Sichuan cooking, replica soy sauce plays a very big role, with the effect of adding color, freshness and flavor, it can not only make the dishes colorful, but also more delicious, to achieve salty, sweet and fragrant, mellow taste, unforgettable.
Copying soy sauce is to process the purchased soy sauce for the second time, and then integrate it into the chef's thoughts and secrets to make the soy sauce more mellow, fragrant, andCompletely removing the raw smell of soy sauce, replicating soy sauce is a unique recipe for making Sichuan cold dishes and noodles, such as garlic white meat, dandan noodles, etc., all use copied soy sauce.
Why is soy sauce being copied?1. After secondary processing, the copied soy sauce can remove the raw soy sauce flavor of the soy sauce itself, and also reduce the saltiness of the soy sauce itself, so that the taste of the soy sauce is more layered, so as to achieve a more mellow and thick flavor. 
The use of replica soy sauce in meat dishes can achieve a better coloring effect, and can also relieve greasy, with the copy of soy sauce made of cold dishes to make the color of the cold dishes attractive, and the taste is fresh and mellow. Copy the type of soy sauceThe replica soy sauce of cold dishes in Sichuan cuisine, one is a fragrant type, which is mainly used for light and non-spicy dishes;One is the strong flavor type, which is mainly used for spicy dishes. The fragrant type is actually similar to the soy sauce of Cantonese cuisine, stir-fry ginger, celery, coriander, and onion in oil until fragrant, add soy sauce and sugar, and boil the soy sauce until thick. Light and palatable salad productionMaterial:Ginger cubes 05 catties, 1 catty of green onions, 2 catties of celery, 0 kg of dried shiitake mushrooms5 catties, 1 catty of peppers, 2 shallots, 1 catty of coriander, etcSeasoning:2 taels of white sugar, 1 salt5. 2 bottles of Lee Kum Kee light soy sauce, appropriate amount of Lee Kum Kee dark soy sauce, 0 oyster sauce5 bottles, 3 taels of fish sauce, etcMethod:1. Add 8 10 pounds of water to the soup bucket, put all the ingredients in the soup bucket except for Lee Kum Kee soy sauce and salt, boil over high heat, change to low heat and boil for an hour, boil out the fragrance of vegetables, all the ingredients are cooked and rotten, do not remove the remaining ingredients, and clean the residue of the soup for later use. 2. After the vegetable soup is cleaned of the residue, add seasonings and bring to a boil over high heat, skim off the foam, and see how much the color is appropriately increased or decreased by the amount of dark soy sauce. Adjust the amount of salt to taste, avoid being too salty, light or dark in color. 3. After filtering, pour the soup bucket and seal it, refrigerate it, and take less time to avoid deterioration. It is suitable for mixing seafood cold dishes, as well as vegetable light dishes, fresh and fragrant, and never get tired of eating. Thick and fragrant compound soy sauceMaterial:3 taels of green onion and ginger, 1 tael of peppercorns, and 0 star anise5 taels, two garlic heads, etc. Seasoning:Appropriate amount of peanut oil or rapeseed oil, a little salt, 05 taels, an appropriate amount of chicken powder, 1 tael of sugar, 5 bottles of Donggu soy sauce, 1 bottle of Maggi fresh soy sauce, an appropriate amount of Lee Kum Kee soy sauce, 1 tael of beef juice, 5 catties of fresh bone broth (clear soup boiled from bones, skimming off the slick oil). Method:1. Put the green onion and ginger on the pot, pat the garlic, pepper, star anise, stir-fry until fragrant, stir-fry for a while over low heat, then pour in 5 bottles of Donggu soy sauce, 1 bottle of Maggi fresh and other seasonings, boil over high heat and change to low heat and boil for about 1 hour, until the soup is thick and the fragrance is dispersed. 2. Remove all the residues, skim off the oil slick, seal the soup barrel and store it fresh and refrigerated, take a small amount and put it on the countertop when using, and take it again when it is gone, so as not to deteriorate. It is suitable for mixing meat vegetables, enhancing the flavor and fragrance, and the taste is strong, which can increase the freshness and fragrance of the ingredients. Sichuan copy soy sauce practice referenceReplica soy sauce is a special seasoning in Sichuan cuisine. It is mostly used in coleslaw, snack pasta seasoning. Prepare the ingredients:500 grams of soybean soy sauce, 100 grams of sugar, 80 grams of brown sugar, 50 grams of water. Bundle up 2 shallots, a few slices of old ginger, 1 star anise, 1 sand ginger, 2 bay leaves, a few peppercorns, a little cinnamon, 1 grass fruit, a little fennel, 3 cardamom, and a little tangerine peel. Method:1. Add water to the pot, then put soy sauce, add white sugar and brown sugar and stir a few times. 2. Then add the ginger slices and shallots, and stir a few more times. 3. Then put star anise, sand ginger, Sichuan pepper, bay leaves, cinnamon, grass fruit, cardamom, fennel, and tangerine peel and throw them into it and boil. 4. After the soy sauce boils, turn off the low heat and boil slowly, and turn off the fire when there are 2 3 left, and scoop up the seasoning residues in the soy sauce and throw them away. 5. After the soy sauce is cold, it should be sealed and stored in refrigeration.