Recipe: Spicy Ma Sauce

Home Cooking Recipe: Spicy Ma Sauce


High temperature and heat have no appetite? When I have no appetite, I still want to come to a bowl of vinegar with chili and sesame sauce! Lanzhou girl's love for her hometown food is both rough and happy.



  1. The ratio of hawk corn to water is about 1:5. Take 2 parts of water and stir the squash. The remaining 3 parts of water are poured into the pot and heated, and the water is turned off and turned off. Pour in the mixture of sage corn flour in water before mixing and continue to stir evenly. Heat on the fire and keep stirring to prevent sticking. Until the mixture in the pot is too thick, the bubble is very thick, turn off the fire.

  2. Pour the viscous mixture into a lunch box or other utensils, let cool, and then refrigerate in the refrigerator. After 3 or 4 hours, you can form a jelly! The slabs are cut into pieces or cut into strips.

  3. Gradually add sesame sauce to the water and stir well. Sesame will be thicker and more fragrant.

  4. Add vinegar, soy sauce, salt, a little pepper powder, a little sugar, minced garlic, and sesame sauce.

  5. Sprinkle the sauce on the jelly, then pour in the oil and sprinkle with the green onion. Become a slightly!


1. Of course, you can also buy ready-made jelly, you can also use green bean starch instead of hawk corn. 2. Slowly add water when the sesame sauce is stirred, add a little less each time. Finally, don't stir too much, it will lighten the scent of sesame sauce.

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