All-purpose pie crust brush sauce that can be set up (suitable for braised pork rolls, pancake fruits, finger cakes)

My son likes to eat braised pork rolls bought outside, so I studied it for a while, and decided to make it myself at home based on the method of braised pork rolls I checked on the Internet.

Ingredients

Saladoil 100 g

Whitesesameseeds 12 g

Greensesamepepper 6 g

Staranisepowder 5 g

cuminpowder 7 g

five-spicepowder 4 g

thirteenspices 1 g

Salt 8 g

Essenceofchicken 9 g

MSG 9 g

Sugar 6 g

Concentratedfreshflavorpowder 3 g

Chickenessencepowder 2 g

3Aincensepowder 1 g

Strawmushroomdarksoysauce 14 g

Steamedfishsoysauce 16 g

Sesamepaste 16 g

Sweetnoodlesauce 35 g

Fuelconsumption 30 g

Hoisinsauce 120 g

Cornstarch 40 g

Water ~Appropriateamount

Cooking Instructions

Add 100 grams of sesame oil to 12 grams of white sesame seeds, and fry the sesame seeds over low heat until golden brown.
6 grams of green sesame pepper powder, 5 grams of star anise powder, 7 grams of cumin powder, 4 grams of five-spice powder (pour into a pot and fry over low heat for 3 minutes)
Add 750g of water to the pot.
1 gram of thirteen spices, 8 grams of salt, 9 grams of chicken essence, 9 grams of monosodium glutamate, 6 grams of sugar, 3 grams of concentrated fresh fragrance powder, 2 grams of chicken essence powder, 1 gram of 3A incense powder, 14 grams of dark soy sauce of straw mushrooms, 16 grams of steamed fish soy sauce (pour the above seasonings into the pot after weighing).
16 grams of sesame paste, 35 grams of sweet noodle sauce, 30 grams of oil, 120 grams of hoisin sauce (pour in the sauce after the water boils).
40 grams of corn starch, 70 grams of water (stir evenly, pour in boiling water, stir and bubble while pouring)
Tips: After the sauce is boiled, let it cool and put it in the refrigerator to refrigerate, remember to seal it with plastic wrap, and use it up within a week! If it is commercial, you can increase the multiplier according to my formula.
It tastes good!