The easiest way to make dumpling dipping sauce, dumpling dipping recipe

Ingredients vinegar in the amount of a cup of tea.

3 cloves of garlic and 3 drops of sesame oil.

Salt to taste 2 green onions.

Chop the chili pepper to an appropriate amount (like the spicy sprinkle plus).

1 spoonful of Maude Gong (if you don't have it, don't add anything else).

Method <>

Put the chopped onions, garlic and chili peppers in a bowl, 3 drops of sesame oil (you really can't put too much to make it smell very oily), add a teacup of vinegar (if you make a large amount and like vinegar, you can put two cups), and finally add half a cup of soy sauce (the ratio of soy sauce and vinegar is 1:2).

Finally, you can add a little salt and soy sauce depending on the taste

Tips: Sesame oil! Really can't put more than 3 drops at most! Up to 3 drops! Up to 3 drops! Say important things three times.

Light soy sauce, soy sauce, vinegar, sesame oil with some soup for cooking dumplings, and you can also add some minced garlic.

The easiest way to dip dumplings is: You can put some oyster sauce and soy sauce flavor in garlic paste.

<><1.All-purpose spicy dipping sauce.

Fine chili noodles, chopped green onions, minced garlic, Sichuan pepper powder, white sesame seeds, millet spicy Splash it with hot oil, put 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, half a tablespoon of salt, 1 tablespoon of sesame oil, and mix well.

2.Secret sesame sauce dipping sauce.

1 tablespoon sesame paste, 2 tablespoons sesame oil, 2 tablespoons minced garlic, 2 tablespoons raw soy sauce, 2 tablespoons vinegar, 1 tablespoon sugar, chives, coriander, mix well.

3.Soy sauce garlic Zheng oak puree.

2 tablespoons light soy sauce, 2 tablespoons vinegar, 1/2 tablespoon oyster sauce, 1 tablespoon of garlic paste, 1 tablespoon of sesame oil, mix well.

4.Appetizing sour soup.

1 tablespoon chili oil, 2 tablespoons light soy sauce, 3 tablespoons aged vinegar, 1 tablespoon oyster sauce, 1/2 tablespoon salt, chopped green onion, minced garlic, appropriate amount of coriander, add to the dumpling soup for better taste.

The simplest dipping sauces for dumplings are vegetarian dumpling dipping sauce, pork stuffed dumpling dipping sauce, meat and vegetable mixed dumpling dipping sauce, leek dumpling dipping sauce, beef and mutton stuffing dipping sauce, etc.

1. Vegetable dumplings dipping sauce

First of all, cut the dried chili pepper in half, crack the grass fruit, put it in a bowl together, add an appropriate amount of chili noodles, then heat the corn oil and pour it into the bowl, stir it immediately with chopsticks, and finally add a little sesame seeds to make chili oil, and then take out the chili oil and mix it with soy sauce.

2. Dipping sauce for pork dumplings

Prepare a small bowl, add soy sauce, monosodium glutamate, and peppercorn powder to mix together, add a little chili oil and minced ginger, if you like coriander, you can also add an appropriate amount of coriander to it.

3. Mix meat and vegetables with dumpling dipping sauce

Peel and chop the garlic and put it in a bowl, add a little salt, mix it with a little cold boiled water, and finally pour in soy sauce.

4. Dipping sauce for leek dumplings

This is the simplest dipping sauce, you only need to peel and chop the garlic, and mix it evenly with aged vinegar and salt.

5. Beef and mutton stuffing dipping sauce

Stir the chili oil prepared at home with an appropriate amount of fermented bean curd juice, and finally pour in an appropriate amount of soy sauce, put coriander and chopped green onion to prepare.

<> "How to adjust dumpling dipping sauce, simple and delicious.

Ingredients: light soy sauce, vinegar envy, garlic pie, old godmother, green vegetables, dumplings.

Method: 1. Seasoning sauce: 2 tablespoons of light soy sauce + 3 tablespoons of vinegar + 1 tablespoon of garlic paste + half a tablespoon of Lao Gan Ma, stir well.

2. Dip the boiled vegetables and dumplings in the sauce.

The dumpling dipping sauce is delicious with vinegar. Dumplings, evolved from wontons, originated from the ancient Chinese slots, formerly known as Jiao'er, a traditional noodle dish of the Han nationality, with a history of more than 1,800 years.

It was invented by Zhang Zhongjing, a native of Nieyang, Nanyang, Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

Historical origins

Dumplings evolved from ravioli. In the course of its long development, there are many names, such as prison pills, flat food, dumpling bait, powder horn and so on. During the Three Kingdoms period, it was called crescent wonton, during the Northern and Southern Dynasties, in the Tang Dynasty, dumplings were called glaive-shaped wontons, in the Song Dynasty, and in the Yuan and Ming dynasties, it was called flat food.

In the Qing Dynasty, it was called dumplings. Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a native of Dengzhou, Henan Province, in the Eastern Han Dynasty. At that time, dumplings were used for medicinal purposes, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases and avoid chilblains on the ears of patients.

Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing. Dumplings are mostly made of cold water and flour, the noodles and water are mixed together, kneaded into a large coarse dough, covered with dry wet gauze or a towel, left for about an hour, cut with a knife or picked by hand into a number of small dough, and kneaded into a round strip with a diameter of about 3 cm.

Here's how to make a delicious dumpling dip:

Ingredients: chopped peanuts, minced garlic, shallots, coriander, sugar, monosodium glutamate, light soy sauce, chili red oil, sesame and cherry oil.

1. Add a spoonful of crushed peanuts to the bowl, and the crushed peanuts can be fried slightly in a frying pan with raw peanuts and crushed with a rolling pin. A spoonful of minced garlic, a spoonful of chopped shallots, a spoonful of chopped coriander, a spoonful of sugar, a small amount of MSG.

2. Add 2 tablespoons of light soy sauce, 2 tablespoons of chili red oil, and half a tablespoon of sesame oil and stir well. This spicy type can be eaten without vinegar or as a hot pot dipping sauce. The taste is delicious.

Dumpling dipping sauce is actually the simplest dish of balsamic vinegar at home, a plate of fragrant dumplings, sandwiched and gently dipped in a little balsamic vinegar, is a rare delicacy. The skin branch has changed but now it is becoming more and more particular about eating, a plate of dipping sauce is more complicated, and it is understandable that it is more delicious, especially when you go to a hot pot restaurant to eat hot pot, it is also very good to use this method to serve yourself with a plate of delicious dipping sauce.

How to store raw dumplings:

1. Put the wrapped dumplings in a container, seal them, and put them in the refrigerator freezer for preservation, which is suitable for raw dumplings that are not cooked, and can be stored for about 1 month.

2. Put the wrapped dumplings in the refrigerator drawer and row them up and freeze them. Ice for a while, make sure the dumplings are hard, don't freeze into ice lumps (otherwise the ice will go together after a long time, and it will be easy to break). After freezing for a while, the dumplings are hard, break up the arranged dumplings, pack them in a plastic bag and seal them, and then put them in the refrigerator for preservation.

It doesn't stick together because it separates when it's hard, and it's hard to freeze into a lump because there is no moisture.

3. Dumpling products can only obtain high-quality quick-frozen dumpling products after quick-freezing instead of slow freezing. When the core temperature of the dumplings reaches -18 in the quick-freezing room, it is quick-frozen. At present, China's quick-frozen products mostly use blast freezing, contact freezing, liquid nitrogen spray freezing, etc.

Although the shelf life of dumplings is 1 year, it is difficult to ensure that all links are frozen below -18, and the instability of temperature will shorten the shelf life, so we must buy the latest production when buying quick-frozen dumplings. In addition, quick-frozen dumplings should not be frozen repeatedly, and you should buy as much as you eat.

Ingredients: Garlic is a gram of food.

Green onions are a food.

Sesame Food.

Vinegar is a gram of food.

Light soy sauce. Essence of chicken.

Chilli flakes. Sesame oil!

Pepper. Recipe Preparation:

1.Finely chop the green onion and put it in a bowl for later use.

2.Cut off the head of the garlic, cut it into slices first, then put it in a jar, mash it and remove it and put it in a bowl.

3.According to your taste, sprinkle the chili flakes on top of the minced green onion and garlic.

4.Put oil in the pot, when 4 is hot, put in the peppercorns, fry the fragrance, remove the peppercorns, heat the oil, and pour on the chopped green onion and ginger. Since I made a large amount, I was ready to give it away, and I put a lot of oil, so don't put so much oil, it's 1 10 of vinegar.

5.Pour a little water, light soy sauce, and a lot of vinegar into the pot, boil, add chicken essence, then pour it into a bowl of minced green onion and garlic, drip sesame oil, and sprinkle with white sesame seeds. Among them, Shimizu:

Light soy sauce: vinegar = 1:2:

10. If you put more oil at a time, you can mix it with vinegar several times, and one New Year is enough.

The most classic dipping sauce for dumplings is garlic, and here's how to make it:

Peel the garlic, put it in the garlic mortar and pound it evenly, put a little vinegar and put it in the dish.

Tips: 1. If you want the pounded garlic to taste pure, it is best to choose garlic with moss, that is, don't choose the kind of garlic without moss;

2. Some people say that garlic is too spicy, hehe, put a little salt when pounding garlic, you can make the garlic sauce fragrant but not spicy;

3. It is best to choose a low concentration of vinegar, such as the kind sold in the countryside and alleys, if it is vinegar bought from the supermarket, you can put it in a bowl first and mix it with the same amount of boiled water (cold);

4. If you want to taste better, you can put a little sesame oil, soy sauce, etc.

How to adjust the dumpling dipping sauce is the easiest.

Dumplings for us Chinese can be described as a very practical significance, basically can be said to be a special food that hundreds of people do not get tired of, but also a must eat special food for the New Year or festivals, and folk customs are also widely spread a delicious but dumpling name, which also shows the popularity of dumplings, although the dumpling practice is all similar, but the filling inside the dumplings is different, there are meat filling, dumpling filling, but also seafood filling, no matter what stuffed dumplings, if you add delicious dipping materials, The smell was all first-class.

In fact, the dumpling dipping sauce is also very crucial, even if the taste of the dumpling is a little worse, but if the dipping sauce is good, then it can also make the dumplings more delicious and delicious. Teach you 8 ways to blend, 1 week is not the same, the taste is so fragrant.

1. For meat dumplings dipping sauce, first cut the dried chili pepper into two sections, smash the sand kernels, put them into a bowl together, add an appropriate amount of chili powder, then pour the cooking oil into the bowl after boiling, mix it immediately with chopsticks, and finally add a little white sesame seeds to make the spicy seeds, and then take off the spicy seeds in it and mix them with light soy sauce.

2. Pork stuffed dumplings, prepare a small plate in advance, add light soy sauce, chicken essence, and peppercorn noodles to mix together, add a small amount of spicy oil and ginger slices, if you like Xianglai, you can also add an appropriate amount of Xianglai to blend.

3. Mix the meat and vegetables with the dumpling dipping sauce, peel and chop the garlic and put it in a bowl, add a small amount of edible salt, mix it with a small amount of cold boiled water, and finally pour it into the light soy sauce.

4. Amaranth dumpling dipping sauce, this kind of is a simpler dipping material, you only need to peel and chop the garlic, and mix it evenly with white vinegar and edible salt.

5. Beef and mutton stuffing, mix the oil and spicy seeds prepared at home, add appropriate fermented bean curd juice, and finally pour in the appropriate light soy sauce, put the fragrant lai, and mix the chopped green onion.

6. Dip the dumplings stuffed with seafood, peel and chop the garlic, add an appropriate amount of oil and spicy seeds, and mix with light soy sauce.

7. Dip the beef and vegetable stuffed dumplings, add light soy sauce to the bowl, mix with white vinegar, drip in sesame oil, and sprinkle a small amount of Xianglai to mix.

8. In the end, add a small spoon of hot sauce and oil and chili seeds to the bowl and mix, finally add a little mustard oil, sprinkle with the crushed Xianglai, this dipping material is best not to eat for those with bad stomach and intestines.

It is a dumpling dipping sauce with different flavors, which are all classic, delicious and practical home-style dumpling dipping sauces, and they are made into various delicious dumpling dipping sauces in different ways. The dumpling dipping sauce is as follows:

1. Ingredients: chili noodles, five-spice powder, stir-fried sesame seeds, garlic paste, salt, chicken essence, Sichuan peppercorns, star anise, aged vinegar, light soy sauce.

Method: Take an appropriate amount of chili noodles, five-spice powder, fried sesame seeds, garlic paste, salt and chicken essence into the seasoning bowl, then burn an appropriate amount of hot oil, put a small handful of peppercorns and an star anise to fry fragrant, take out the peppercorns and star anise and throw them away, pour the fried fragrant oil into the seasoning bowl and stir well, then pour an appropriate amount of aged vinegar to boil, also pour into the seasoning bowl and stir well, and finally release the soy sauce to season according to personal taste.

2. Raw materials: garlic cloves, ginger, coriander, monosodium glutamate, salt, sesame oil, vinegar, and soy sauce.

Method: Take an appropriate amount of garlic cloves, ginger and coriander, mix the three together and chop them into minced pieces, put MSG and salt when they are almost chopped, and continue to chop them into fine powders, so that the flavor of garlic cloves, ginger and coriander can be completely dissolved together. Put the chopped finely minced into the seasoning bowl, add a little sesame oil, vinegar and soy sauce and mix well.

3. Ingredients: minced green onion, garlic paste, soy sauce, aged vinegar, chili oil.

Method: Put the above ingredients into the seasoning bowl and mix well.

4. Raw materials: aged vinegar, sugar, chili sauce or oil poured chili pepper with an appropriate amount each.

Method: Pour the vinegar into the seasoning bowl, add a little sugar and mix thoroughly, then add an appropriate amount of chili sauce or oil and pour chili pepper and mix well to form a round finger of trousers.

5. Raw materials: garlic cloves, vinegar, salt, and an appropriate amount of cool boil.

Method: Pound the garlic cloves with an appropriate amount of salt into garlic paste, put a little vinegar and an appropriate amount of cool white and mix thoroughly. It is better to add a little sesame oil and soy sauce and other seasonings.

6. Ingredients: aged vinegar, chili powder, minced green onion, garlic paste, light soy sauce, stir-fried white sesame seeds, sesame oil, and pepper oil.

Method: Put the minced green onion, garlic and chili powder into the seasoning bowl, pour in the hot pepper oil and mix well. Put the aged vinegar, light soy sauce, chicken essence and an appropriate amount of water in a pot, pour it into the seasoning bowl after boiling, add sesame oil and stir-fried white sesame seeds and mix well.

Precautions

1. Put a little salt when pounding the garlic paste to make the garlic sauce fragrant but not spicy.

2. After the vinegar is boiled, it will have a softer taste and wider cavity.