Hoisin sauce is one of the key in oriental cuisine. Find out how to cook it yourself, and in which dishes it is especially good.
Hoisin is the Eastern counterpart to English "brown sauce" and American barbecue sauce. But he has a significant advantage over them: "Hoisin" does not clog the taste of the product, but on the contrary - makes it richer and opens up new facets.
The sauce has a complex and multifaceted taste with honey tones. The base of the sauce is fermented soybeans, rice and wheat, garlic, hot peppers, vinegar, and a Five Chinese Spice blend of cinnamon, fennel seeds, Sichuan pepper, star anise and cloves.
The sauce is ideal as a marinade for poultry and pork. Without it, it is impossible to cook the main masterpiece of Chinese cuisine - Peking duck. It's also great to bake fish with it, especially salmon.
There are many recipes for Hoisin sauce. Of course, they cannot be called one hundred percent accurate, but still some of them are very close to the original.
Option one
- 8 tbsp. soy sauce;
- 4 tablespoons peanut butter (paste);
- 2 tbsp. honey;
- 4 tsp white rice vinegar;
- 0.25 tsp garlic powder;
- 4 tsp sesame oil;
- 40 g of hot Chinese sauce;
- 0.25 tsp black pepper.
To make the sauce, simply combine all the ingredients in a mixer bowl until smooth.
Option two, with orange juice
- 8 tbsp soy sauce;
- 40 drops of chili sauce;
- 4 tsp vinegar 5%;
- 0.25 tsp garlic powder;
- 2 tbsp. orange juice;
- 2 tbsp. liquid honey.
The cooking method is the same as in the first version.
