Hoisin sauce: what is it, composition, recipe, at home

Melon is a melon crop that everyone associates with heat, summer, vacation and refined taste. It is rich in vitamins, beneficial macro and microelements, as well as an unobtrusive aroma. Therefore, they love it not only in its raw form, but also add it to smoothies, fresh juices, prepare homemade ice cream and even alcohol. It has proven itself excellent in making wine and moonshine, but melon liqueur will not leave anyone indifferent.

They also make melon wine, melon liqueur, melon liqueur and melon moonshine.

Melon liqueur with vodka/moonshine

There are 2 versions of this recipe, the first is truly considered classic, and the second is original. Therefore, their production and presentation are very different, but the taste in both cases is excellent.

For a simple classic recipe you will need to take:

1 ripe large melon;
180-500 g of granulated sugar per 1 liter of alcohol;
vodka or double purified moonshine so that the liquid completely covers the pulp.

The melon liqueur is prepared as follows:

Cut the fruit in half, remove the seeds and remove the peel. Cut the pulp into pieces and place on the bottom of the jar.
Pour in the alcohol of your choice and close tightly.
Let it brew for 14 days and pass through a cotton-gauze filter.
Add sugar to taste, mix thoroughly and let sit for a few more days.

After the granulated sugar has completely dissolved, pour the drink into bottles and you can taste it.

The original liqueur recipe consists of the following ingredients:

1 medium melon;
500 ml vodka.

Cut off the top of the fruit, carefully remove the seeds and a small amount of pulp. Pour in the alcohol, cover with the cut peel and leave for 16 hours. Next, you need to drain off the alcohol, and the pulp can be cut into pieces and served along with the tincture.

Melon liqueur with alcohol and lemon

The drink prepared according to this recipe has a distinct aroma and slight sourness. You will need:

0.5 l bottled/spring water;
juice of 1 lemon;
900 ml 95% alcohol;
0.5 kg granulated sugar;
2 kg melon.

Step-by-step preparation:

Separate the pulp from the peel and seeds, cut into cubes.
Place in a saucepan, add water, sugar and lemon juice. Place over low heat and bring to a boil, remove from heat and set aside for 10-12 hours.
Strain and combine with alcohol base.
Mix thoroughly, seal and leave for 21 days.

After 3 weeks, the melon alcohol liqueur will noticeably lighten, and a sediment will form at the bottom. There is no need to filter it, it will be more fragrant.

Hoisin sauce: recipes

A real “factory-made” recipe for a dressing called hoisin does not have much value for housewives, because it can only be prepared in the kitchen using adapted versions.

We will prepare two, although in reality there may be more. The first one is as close as possible to the original. We will use only good quality red beans to replace unavailable fermented beans. We will also prepare the famous mixture of Chinese five spices ourselves, everything as it should be. The remaining ingredients will remain the same as in this authentic recipe.

And then we will show you an easier way to prepare this Chinese sauce. We will replace several components to make the recipe simpler and more accessible to every housewife, and the recipe itself will be simplified so that it takes less effort and time.

Both recipes are great for home cooking, especially if you are going to bake duck or chicken in the oven, fry ribs or chicken wings, or marinate pork for the holiday. Let's go - cook and enjoy the process!

Hoisin sauce: a classic recipe

Classic hoisin sauce
So, let's try to prepare a delicious and unusual homemade hoisin sauce with our own hands: the way Chinese chefs and housewives prepare it in Chinese home kitchens.

The calorie content of the finished product will be 220 kcal.

Prepare all ingredients according to the list:

Good quality soy sauce – 150 ml;
Rice vinegar (can be replaced with white wine vinegar) – 10 ml;
Cane sugar – 1 tbsp;
Garlic – 2 cloves;
Mandarin and lemon;
Cinnamon – 1 small stick;
Ready chili sauce – 1-2 tbsp;
Star anise – 2 pcs.;
Whole cloves – 10 pcs.;
Fennel seeds – 2 tsp;
Dried ginger, powdered – 2 tsp;
Red beans from a can – 300 gr.;
Edible potato starch – 1 tsp;
Black molasses or dark liquid honey – 2 tbsp;
Sesame oil (in extreme cases, you can replace it with olive oil) – 2 tbsp.

Step-by-step recipe for classic haisin:

Grind the anise stars in a blender.
Heat a dry frying pan and add crushed anise, cloves and fennel seeds. Heat for a couple of minutes and pour into a mortar or blender bowl.
Cinnamon can be grated or broken into pieces and added there.
Add ginger.
Grind all five spices in a mortar or grind in a blender to a homogeneous powder mixture. Your magical seven “five spices” are ready! By the way, a piece of advice: prepare more at once and store it in a separate jar; you will need this spice more than once to create various unusual dishes.
Place a saucepan or saucepan on the fire and pour in the required amount of soy sauce.
Add honey and cane sugar. Heat, stirring all the time, so that the honey and sugar do not stick to the bottom in the form of candy, but dissolve completely in the soy liquid.
When the liquid starts to boil, reduce the heat; we don’t need boiling. add chili sauce. It’s better to add one tablespoon, and then, when you try it, add more spice if desired. Let the liquid simmer over the fire.
Place the beans through a sieve or colander to remove the liquid. Then put it in a blender.
Add garlic to the beans in the blender, which must first be cut or crushed. Add ginger root, peeled and grated. There should be about a tablespoon of ginger paste, but not a heap.
Blend this mixture in a blender until pureed.
Now put the puree into a saucepan with soy sauce and stir. Continue heating, but without boiling.
Grate the lemon and tangerine zest on a fine grater. Mix and take 1 teaspoon of zest mixture and add to the saucepan.
It's time to pour in the rice vinegar (or white wine vinegar, if you can't find rice vinegar. By the way, have you looked in the "sushi supplies" section of the supermarket? It's definitely there).
Stir the mixture, but make sure it does not boil.
Let's add our magic five-spice mixture - a tablespoon of the mixture.
Now pour in the required amount of sesame or olive oil.
Throw in 1 teaspoon of potato starch. Stir vigorously so that the starch does not remain floating in a lump, but immediately dissolves.
Now increase the heat and stir the sauce until it comes to a boil. When it boils, turn it off and cool.

Try the resulting sauce. It should turn out moderately salty and slightly spicy, but you can add salt, spiciness and sourness yourself at your discretion. The product is used chilled: as a marinade, for coating dishes before baking (there will be a caramel glaze and an appetizing crust), for simply serving. You can dip snacks in it and simply eat it with bread, like ketchup, only a million times tastier. Bon appetit!

Hoisin sauce: homemade recipe

The process of preparing hoisin at home
If the previous recipe seemed too long or complicated to you, or you did not like the large number of its ingredients or their inaccessibility, do not be discouraged. We will offer you a more adapted haisin recipe, which can be created without any problems in any kitchen, at any time of the year. The main condition is to cook with pleasure and with soul!

The calorie content of homemade haisin is 320 kcal.

Prepare simple ingredients according to the list:

Good quality soy sauce, natural – 100 ml;
Rice vinegar or white wine vinegar (apple vinegar is possible) – 2 tbsp;
Balsamic vinegar (optional, but it’s better to add for taste) – 2 tbsp;
Sesame oil or any vegetable oil – 2 tbsp;
Liquid honey, natural – 2 tbsp;
Brown cane sugar (can be replaced with white granulated sugar) – 2 tbsp;
Tomato paste – 2 tbsp;
Chili sauce (if you don’t like it spicy, you can omit it) – 1 tbsp;
Spices, a pinch: cinnamon, ground cloves, ground ginger, anise, black pepper, fennel);
Garlic – 1-2 cloves to taste;
Food starch – 1 tsp;
Water – 50 ml;
Salt - to taste.

Step-by-step cooking recipe:

Take a deep bowl or pan, pour soy sauce and wine (or rice, if available) vinegar into it.
Pour the honey into a small cup and place it in a bowl of boiling water. Thus, slightly heat the honey to make it even more liquid.
Pour the heated honey into a bowl of liquids and mix well until it is completely dissolved.
Heat the water, but not to boiling. Dissolve sugar in it. It’s better to take cane sauce if possible - it will add more charm and a piquant flavor to your homemade sauce. Dissolve the sugar in water and pour this warm syrup into the bowl with the remaining ingredients. Mix everything very well again. Place on very low heat.
Peel a couple of garlic cloves, crush them and add them to the sauce in the pan.
Add all the spices a pinch at a time.
Add tomato paste and chili sauce if desired if you want it spicy.
Pour in sesame or other vegetable oil.
Add food starch for a nice thick consistency.
Stir the whole mixture, let it steam for about five minutes without boiling.

After this, your homemade hoisin should become a little thick, but not too viscous, its color will be dark brown, appetizing, glossy. Cool it and use it for its intended purpose: marinate, bake, stew, eat straight, dip and drizzle over any of your dishes. This finished product can be stored in the refrigerator for no longer than three to four days, and it is best to cook it at a time so that the freshness is impeccable. Bon appetit!

Melon liqueur with vodka and mint

The drink prepared according to this recipe is very refreshing in the summer, but if desired, mint can be replaced with thyme or star anise. Ingredients:

600 ml vodka;
liter jar of chopped melon pulp;
mint sprig – 4 pcs.

Note! Using an ice cream scoop, you can make balls of the pulp. This method is fast, convenient and the pouring will also turn out beautiful. You can see how to do this in photos and video recipes.

Melon liqueur at home is prepared as follows:

Place the pulp in a jar, add mint and alcohol.
Cover with a lid and refrigerate for 4 days.
Next, you need to pass it through a filter and add sugar to taste, mix and bottle.

Before use, keep in the cellar/basement for 1-2 weeks, if necessary, strain again.

Dim sum with meat filling

INGREDIENTS:

wheat flour - 1 cup;
corn or potato starch - 1 cup;
very hot salted water - 1 glass;
minced pork and beef, mixed in equal proportions - 400 g;
garlic - 2 cloves;
soy sauce;
oyster sauce;
small ginger root;
a bunch of green onions;
Sesame oil.

STEP-BY-STEP COOKING RECIPE

Prepare the dough: mix flour and starch in a bowl and pour in very hot salted water. Knead the resulting mass thoroughly, adding flour as needed until you obtain an elastic, pliable dough. Wrap it in film and put it in the refrigerator for two hours.

Finely chop the green onions, set aside half for the sauce, and add half to the minced meat. Mix together 1 tbsp. l. soy sauce (preferably thick, rich flavor), 1 tbsp. l. oyster sauce, chopped garlic and ginger (a root the size of half your index finger is enough). Pour the resulting sauce into the minced meat, mix thoroughly and also place in the refrigerator for a couple of hours.

Roll out the dough into a sausage of medium thickness, cut into slices (as for large dumplings). Roll out each piece of dough into very thin circles and place a tablespoon of meat filling in the center of the circle. You can pinch dim sum in any way you like, for example, in the form of small pies with a patterned pinch, in the shape of khinkali, or simply collect the dough into “buds”, slightly twisting the tail.

Place the finished dim sum in a pressure cooker, steamer, multicooker or in a special bamboo steamer for cooking dim sum. Don't forget to grease the bottom with oil! You can place broccoli florets in the free space between dim sums; they are also very tasty with Asian sauce.

Steam dim sum after boiling water for 15 minutes. While they are cooking, mix a simple sauce of 100 g soy sauce, 2 tbsp. l. sesame oil and remaining green onions. Serve and eat dim sum immediately, while all the delicious juice is inside. Serve them with sauce and aromatic green tea.

Melon liqueur with moonshine and honey

This recipe makes it possible to get a drink that can carry you into the hot, sultry summer in winter, thanks to its delicate aroma and fresh fruity-floral taste. You will need to take:

moonshine/vodka – 1.5 l;
1 kg melon pulp;
a few teaspoons of orange zest;
honey to taste.

How to prepare melon liqueur using moonshine:

Place the pulp on the bottom of a glass jar.
Pour in alcohol and add zest.
Close tightly and leave for 2 weeks.
Next, strain the tincture and pour in honey. Stir thoroughly until it is completely dissolved.
When a noticeable white sediment forms at the bottom, the drink must be passed through a filter without touching it and bottled.

Leave for 2-4 weeks and you can drink.

Important! The melon should be ripe, firm, aromatic, but not overripe. Otherwise, the liqueur will turn out cloudy with a slight smell of fermentation. The peel and pulp should also not be included, as they give the alcohol an unpleasant bitterness.

Delicious recipes from TALKAHA

Gent. National dish of Kazakhstan.

250 gr. Melt the butter, add 200 grams of sugar, 100 grams of raisins and talkan to taste, stir to form a thick mass, put in a cool place.

Cake

Butter - 350 gr., talkan - 350 gr., sugar - 250 gr., raisins - 200 gr., egg - 4 pieces, vanillin, baking powder, mix everything and bake in the oven for 15 minutes

Cocktail

Stir half a teaspoon of gentle TALKAN in a glass of kefir or drinking yogurt. To get rid of excess weight, you can replace breakfast or dinner with 1-2 glasses of this cocktail - you will be energized and will not feel hungry.

First course

Large TALKAN can be added to soup instead of cereals. Pour TALKAN into the pan just before cooking, or directly into the bowl of soup.

Second course

3 tbsp. Brew tablespoons of large TALKAN with boiling water and leave for a few minutes to swell. Add canned fish or pieces of meat to taste (in this case, TALKAN can be brewed with broth).

Sweet porridge

3 tbsp. Brew tablespoons of large TALKAN with boiling water and leave for a few minutes to swell. Then add butter, condensed milk, honey, nuts and dried fruits to taste. Unlike muesli, TALKAN is easier to digest, since it is already thermally processed.

Sweet dessert

Stir 1 teaspoon of delicate TALKAN in 150 ml of sour cream, thick yogurt or ice cream, add sugar to taste and beat it all in a mixer or mix thoroughly. Add fruit pieces. The result is a most delicate dessert that your guests will also appreciate.

Candy "Talcanello"

Mix half a stick of butter, half a can of condensed milk, add tender TALKAN, stirring until the consistency of thick porridge. Form small balls. You can place almonds inside the balls, and roll the balls themselves in coconut flakes, you will get an exquisite delicacy that is in no way inferior in taste to Raffaello, but at the same time healthy!

Tsampa (traditional Tibetan recipe)

Pour half a glass of strong black tea into a plate, add a little salt and melt butter (1-2 tablespoons) in this mixture. Pour in TALKAN so that you get a mass like hard dough. Form the mixture into balls.

Halva

Mix 0.5 cups of sugar and 0.5 cups of sunflower oil thoroughly with 200 g of small TALKAN until a homogeneous mass is obtained. The result is a tender and tasty halva.

Cutlets

Brew 200 g of large TALKAN with 3 cups of boiling water or broth, add half a cup of vegetable oil, add 3 eggs, finely chopped onion, a couple of cloves of garlic. Form small cutlets and fry in a frying pan.

BON APPETIT!

Grain is a dormant organism, which, when growing, turns into our living doctor, protector and breadwinner, providing miraculous ideal food that protects and relieves us from unfavorable environmental factors.

Melon liqueur with spices

This tincture turns out to be very aromatic, but the main rule is not to overdo it with spices. Main components:

500 ml of any alcohol base;
kilogram of melon;
dried clove bud;
ground nutmeg on the tip of a knife;
cardamom – 1 box;
sugar to taste.

To prepare a simple melon liqueur, the recipe is as follows:

Separate the pulp from the seeds and peel, cut into small pieces.
Pour in alcohol and seal.
Leave for 14 days and pass through a filter.
Add granulated sugar to the pulp and leave for a couple of days to form a syrup.
Add spices to the alcohol base and leave to infuse for another 3 days.
On day 4, both parts must be filtered and combined.

Let it brew for a week and you can taste it, but it’s better to leave it for a month.

Homemade matsoni sauce

To make Caucasian sauce you need to spend no more than 15-20 minutes. Speed and simplicity depend on the composition of the dish. Usually the ingredients are not subjected to heat treatment, but are only mixed with a spoon or using a blender.

We will need:

fresh cucumber - 150-200 gr.;
matsoni - 400 grams;
garlic (preferably spring, it is more aromatic and spicy) – 5-6 cloves;
medium-sized sweet green apple;
ground red and black pepper – a pinch (on the tip of a knife);
dill greens - a couple of sprigs.

We create:

Wash the cucumber and apple under warm running water. Let's peel them. Remove the core and seeds from the apple. Let's cut them into small pieces.
Wash the dill and dry it on a napkin.
Free the garlic from the husk, rinse and crush it with a press into a clean bowl prepared for the sauce.
To the garlic we will add matsoni, slices of cucumber and apple, as well as finely chopped dill and peppers.
Beat the ingredients with an immersion blender or in the bowl of a food processor until smooth.
Let's put it in the refrigerator to cool a little and brew. The sauce is ready!

Melon liqueur with vodka and rose hips

Rosehip has always been famous for its benefits for the human body, so this tincture is not only tasty, but also healthy. Main components:

1.5 liters of vodka;
granulated sugar optional;
kilogram of melon;
200 g dried rose hips.

Step-by-step preparation of melon liqueur with vodka at home:

Separate the pulp from the seeds and skin, cut into small cubes.
Lightly mash the rose hips with a masher.
Combine all ingredients in a glass jar, seal and leave for 14 days.

Next, the drink must be strained, sugar added to taste and can be bottled.

What do we need for dim sum?

Dough:

flour - 250 g;
hot water - 100 ml;

Filling:

minced meat - 250 g;
white cabbage - 120 g;
shrimp - 200 g;
onion - 1 onion;
fresh ginger - 1 tsp;
garlic - 1 tooth;
soy sauce - 2 tbsp. l.;
sugar - 1 tsp;
vegetable oil - 1 tsp;
some green onions
spices to taste.

Quantity: 12 pieces

Cooking time: 1.5 hours.

Recipe with added ginger

This liqueur has both a sweet and piquant-bitter taste. The main thing is not to overdo it with the amount of grated ginger root, otherwise the ideal combination of flavors will be irrevocably damaged. You will need to take:

250 grams of granulated sugar;
500 ml of any alcohol;
kilogram of peeled melon pulp;
3 g ground and 8 grams grated fresh ginger.

Preparing the liqueur is simple:

Place the melon in a glass jar along with the ginger.
Pour in the alcohol of your choice (brandy, moonshine, vodka, alcohol, rum, cognac). But so that it is 4 cm below the level of the main mass.
Close the container tightly and leave for 5 days, stirring regularly.

Next, the drink must be filtered several times and you can start drinking.

Chisancha sauce

It is the sauce that creates a unique bouquet of taste. However, it also adds saltiness to the dish, which is why salt is not specified in the basic recipe. However, after tasting the finished stew, you can add salt to your taste.

Required Products:

soy sauce – 50 ml;
water – 100 ml;
starch – 1.5 teaspoons;
sugar - half a tablespoon;
Chinese seasoning “Malasian” – 1 pinch;
apple cider vinegar – 25 ml.

Preparation:

Take a deep bowl, pour starch and sugar into it, stir and add water at room temperature. Stir again until the starch and sugar are completely dissolved.
Add soy sauce into the starch mixture in a small stream, remembering to knead the mixture.
Add apple cider vinegar in the same way.
If you managed to buy Malasyan seasoning, add it and stir again. The sauce is ready. We season it with Chinese vegetable stew.

If it is difficult to buy Malasyan seasoning in your city, you can make it yourself from available products. A little dried garlic, paprika, fresh parsley, a pinch of black pepper, fresh ginger - and the seasoning is ready. Combine all the ingredients and add to the dish as described in the recipe.