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老北京涮锅的香辣酱怎么配料
更新时间： 2020-08-18 00:00:00  

蘸料香辣酱原料：胡椒粉、白腐乳、鸡粉、自制红油、香辣酱、花生酱、辣椒粉、麻油、绵白糖、芝麻酱、味精、鲜姜汁、葱油、鲜蛋黄、热水、精制油、李锦记海鲜酱、生抽、虾子酱油、香菜末、白芝麻、镇江香醋、蒜蓉、洋葱蓉；

步骤：

1、将花生酱、芝麻酱用较多的热水拌成稀糊状；

2、把洋葱、蒜蓉用精制油炸香，倒入花生酱、芝麻酱稀糊中，加捣碎的白腐乳和各种味料拌匀搅好；

3、放入生的鲜蛋黄、自制红油拌匀；

4、上桌时每份蘸料分别撒入炒熟的白芝麻和香菜末即可。

关键词： 北京 辣酱 怎么 配料

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