It's common to work late and then not want to cook when you get back, right? Today I'm sharing four classic sauces passed down from my grandfather to me. When I'm too tired to cook, I just boil some noodles or rice, and add a spoonful of sauce – it's amazing! These are family recipes with no additives, made in large batches and stored in the refrigerator for easy access whenever you want them.

Spicy and addictive, chili paste

5 kg red chili peppers, 500g garlic, 500g onion, 3 star anise, 3 cloves of cinnamon, 1 piece of nutmeg, a small amount of cardamom, 4 peanuts, a small amount of sesame seeds, a small amount of chili powder, a small amount of salt, a small amount of vegetable oil.

Method: Crush red chili peppers and garlic, sauté sesame seeds until fragrant, crush peanuts, slice onion and ginger.

Heat oil in a pot, add star anise, cinnamon, nutmeg, onion, ginger and sauté until fragrant, then remove.

Over low heat, slowly add the chili paste, cook until the moisture evaporates, simmer for 20 minutes, add salt and three spoonfuls of sugar, then add chili powder and simmer for 25 minutes, add sesame seeds and peanut crumbs, cook until fragrant, turn off the heat.

Delicious and satisfying, beef sauce

1 kg beef chuck, 1 kg fermented bean curd, 900g natural soybean paste, 20ml cooking wine, 20g ginger, 20g scallions, 20g bird's eye chili, 20g white sesame seeds, salt, pepper, MSG to taste, 250g vegetable oil.

Crush garlic and onion, chop beef into cubes, soak beef in soybean paste for 10 minutes, reserve the soybean paste water.

Slice ginger and scallions, sauté ginger and scallions until golden brown, then add the beef cubes.

Heat oil in a pot, add ginger and scallions, then add the soybean paste, fermented bean curd, bird's eye chili, spice powder, sauté until fragrant, then add the beef cubes, simmer over low heat for 6-10 minutes, add salt, pepper and sugar.

Fresh and delicious, chicken mushroom seafood sauce

1 kg chicken, 50g dried seafood, 2 heads garlic, 100g fermented bean curd, 50g red tofu, 25g maltose, 25g tomato paste, 2 star anise, 3 slices of cinnamon leaf, 1 root of cinnamon, a small amount of rock sugar.

Crush garlic and onion, chop chicken into cubes, soak beef in soybean paste for 10 minutes, reserve the soybean paste water.

Sauté ginger and scallions until dry, then add the chicken cubes.

Add star anise, cinnamon leaf, cinnamon root and sauté until fragrant, then add dried seafood and simmer until the foam shrinks, add chicken cubes, sauté until the moisture evaporates, then add soybean paste, tomato paste and bean curd paste, add rock sugar and the reserved soybean paste water, sauté until done, then add sautéed ginger and scallions and cook over low heat for 30 minutes.

Perfect for noodles and rice, egg sauce

4 eggs, 2 large spoonfuls of soybean paste, 1 large spoonful of maltose, an appropriate amount of water, 1 spoonful of sugar, scallions to taste.

Whisk 4 eggs, mix with soybean paste and maltose, add water and stir until smooth.

Heat oil in a pot, pour in eggs, cook until dispersed, then pour in the sauce.

Mix the sauce and eggs evenly, heat to medium heat and simmer until the sauce thickens, add sugar to enhance the flavor.

Stir the thickened sauce and eggs evenly, heat to medium heat, cook until the sauce is fully reduced, add sugar to enhance the flavor.

All recipes come from my grandfather's cookbook, welcome to discuss in the comment section if you have any questions!

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