Bull Head Barbecue Sauce
The ingredients of Bull Head Original Barbecue Sauce includes dried fish, Taiwan mauxia shrimp, etc. It is produced under strict quality control. The double enjoyment of fragance and taste is a perfect mix of unique secret ingredients and various spices. It suits for all kinds of cooking purposes and to dip, fry, stew, mix and roast.
No preservatives, food additives, peanut powder or soy bean flour.
Bull Head Barbecue Sauce is the only one Taiwanese babecue sauce with three certifications, TQF, ISO22000, HACCP
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RECIPE 1
Stir Fry Beef with Bull Head Barbecue Sauce
Ingredients:
Foodstuff: beef 250g, kangkong vegetable 250g, garlic 3 cloves, scallion 1 spring, chilli pepper 1 pc
Marinade: soy sauce 1/2 tablespoon, water 2 tablespoons, potato starch 1/2 tablespoon
Seasoning: Bull Head Barbecue Sauce 1 1/2 tablespoon, Sugar 1/4 tablespoon, soy sauce 1 tablespoon, rice wine 1 tablespoon
Cooking Steps:
1. Slice beef against the grain, mix marinade throughly in another bowl and then mix well with the beef slices. Marinate for 30 minutes or more.
2. Wash the kangkong vegetable and cut into bite sizes. Slice the garlic, cut scallion into sections, and slice chilli pepper on an angle.
3. Heat 1 tablespoon of oil and stir fry kangkong until cooked through, season with salt and then set aside.
4. Heat half cup of oil in a pan, slightly fry beef in the oil until medium well done. Strain out the beef and pour extra oil out of the pan.
5. With 2 tablespoons of oil, stir fry garlic slices, scallions and chilli pepper first, and then add in the beef and the mixed in the barbecue sauce.
6. Stir fry with high heat until done. You can either pour the beef over kangkong vegetable, or mix kangkong with beef in the pan, and then plate.
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RECIPE 2
台湾沙茶炒面
【材 料】油麵200公克豬肉絲70公克大白菜70公克紅蘿蔔10公克青蔥1支
【調 味 料】沙茶醬1大匙蠔油1大匙雞粉1大匙高湯200cc
【做 法】1.白菜洗淨切段；紅蘿蔔洗淨切絲；青蔥洗淨切段，備用。
2.起一鍋，放入適量的油燒熱後，放入豬肉絲炒熟，起鍋備用。
3.再起一鍋，放入適量的油燒熱後，加放入作法1的蔥段爆香，再加入沙茶醬拌云。
4.放入作法1的紅蘿蔔絲、大白菜段、高湯、蠔油、雞粉拌勻。
5.放入油麵拌炒至熟，再以小火拌煮至湯汁收乾即可。
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RECIPE 3
沙茶泡面
【材 料】
【調 味 料】
【做 法】
1.泡麵放入滾沸的水中快速汆燙過水，撈出瀝乾水分備用
2.洋蔥切絲；青江菜切段；雞蛋去殼打散成蛋液，備用。
3.四季豆洗淨去頭尾，切小丁備用。
4.起一平底鍋，倒入1大匙沙拉油，加入作法1洋蔥絲、青江菜段以及作法3四季豆丁，以中火爆香，再加入作法2蛋液炒勻。
5.於作法4平底鍋中加入作法1泡麵和所有調味料，以中火翻炒均勻即可。
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