3 Types Of Chinese Sauces – Indo-Chinese Recipe – Basic Cooking – Varun Inamdar
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3 Types Of Chinese Sauces – Indo-Chinese Recipe – Basic Cooking – Varun Inamdar

Learn how to make 3 Types Of Chinese Sauces at home with The Bombay Chef – Varun Inamdar on Rajshri Food.

Chinese Sauces are a common addition to several Chinese recipes, which is why chef Varun is here to show you how to make a delicious and flavorful sauce only on Rajshri Food. Do try it at home and share your feedback in the comments below.


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For Soya Chilli Sauce
1/2 cup Light Soy Sauce
1 tbsp Green & Red Chillies, chopped

For Sweet Garlic Sauce
1 tbsp Oil
2 tbsp Garlic, finely chopped
1 tsp Red Chilli Flakes
2 Star Anise
2 tbsp Sugar
1/2 cup Water
1 tbsp Vinegar
1 tsp Corn Flour+Water

For Scallion Sauce
4 tbsp Oil
1/2 cup Spring Onion Greens
Black Pepper
Vegetbale Stock Cube

Method of preparation:
For Soya Chilli Sauce
In a cup of light soy sauce, add chillies, give it a mix and allow it to mature for 6-7 hours.
Our Soy Chilli is ready.

For Sweet Garlic Sauce
Heat oil in a pan, add garlic, keep stirring the garlic constantly.
Add chilli flakes, give it a mix and add anise, sugar, water, give it a nice stir and allow it to boil.
Add vinegar on low flame.
Add salt, cornflour slurry and cook it on high flame till the sauce thickens.

Our Sweet Garlic sauce is ready.

For Scallion Sauce
Heat oil in a pan, add spring onion greens, salt, black pepper, vegetable stock cube, mix well and cook it on low to medium flame.
Once the spring greens are 3/4 th done, transfer it to a bowl.

Our Scallion Oil is ready.

Host: Varun Inamdar
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Shirin Shinde, Akshay Sawant
Editor: Dinesh Shetty
Producer: Neha Barjatya
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