All-purpose sauce, the sauce for sauce-fragrant pancakes! Not spicy
A versatile, all-purpose sauce I developed especially for jianbing guozi! It also works beautifully for sauce-flavored flatbread, hand-grabbed pancakes, egg-filled pancakes, and more. Despite its vivid red color, it is not spicy at all—the hue comes entirely from the red oil of doubanjiang (broad bean paste).
Ingredients
Onion
100g
Garlic
60g
White sugar
30g
Soybean paste
60g
Tomato paste
50g
Fermented bean paste
50g
Five-spice powder
3g
Water
100ml
Instructions
1
Step 1
Mince the garlic and onion with a garlic press!
2
Step 2
Weigh the three types of sauce! Add chili powder according to your taste preference! Omit it if you don't like spicy food!
3
Step 3
Add base oil, pour in the onion and minced garlic, stir-fry until slightly golden (about 3-5 minutes, keep on low to medium heat throughout)
4
Step 4
Pour in the pre-weighed three types of sauce, stir-fry until red oil is released (about 3 minutes), add white sugar, pour in approximately 100ml of water, continue stir-frying! (Keep on low to medium heat throughout)
5
Step 5
Stir-fry for about 3-4 minutes until it reaches this consistency, add an appropriate amount of white sesame seeds, white pepper powder (or thirteen-spice powder can be used as a substitute), then remove from heat! (Keep on low to medium heat throughout)
6
Step 6
Photo of the finished product from the first attempt!
7
Step 7
This is the second attempt. I used too little base oil the first time, so the sauce got a bit dry towards the end. This time I added a bit more base oil!
