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Saturday, 17 September 2011

Manchurian Sauce

I love Chinese food and once in a while I keep preparing them at home. Since most of the Chinese recipes use Manchurian Sauce or Schezwan Sauce, I prepare them fresh at home and store in an air tight container in the refrigerator. They are simple and easy to prepare. 

Corn flour: 6 tsp, mixed with 1 cup of water
Vinegar: 3-4 tsp
Salt: 3 tsp
Soy sauce: 3-4 tsp
Tomato puree: 1 cup
Ajinomoto: A pinch
Water: 2 cups

Mix all the ingredients, bring to a boil and simmer for 5-6 minutes before transferring to a serving bowl.

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