Why is the soul of hot pot a dipping sauce?

Because the most important thing about hot pot is that after it comes out of the pot at the end, the dipping sauce is very important. The taste of the dipping sauce determines the taste of the hot pot.

Definitely, yes, because everything in the hot pot is cooked directly, and the dipping sauce is the soul.

Because the dipping sauce is added to the flavor is particularly heavy, and it is also very fragrant, so I say so.

Because the hot pot itself only has two flavors, numb and spicy, it needs to be dipped in.

Because the sauce is well adjusted, it can sublimate the whole hot pot.

This is because whether hot pot is good or not depends entirely on the dipping sauce. The dipping sauce is not good, and the hot pot is not delicious.

Because most of the hot pot base tastes similar, only the dipping sauce is different.

Because the dipping sauce is also very important, the taste depends on the dipping sauce.

Because if a seasoning is not delicious, there is a big difference in his hot pot.

Shuofang has a saying called "watching people cook", these four words are a kind of fun when put on people, and they are slightly changed to describe hot pot, but they are very appropriate - "watching the pot and dipping sauce" is the philosophy of foodies. Different dipping sauces can make food collide with different tastes, and even the dipping sauces of people in each region are different.

Northern faction. Sesame sauce is honored

For Shuofang people, to put it mildly, sesame sauce is almost everything for hot pot dipping, especially for Beijingers.

And it is so popular because in the northern pie, where mutton is the key sauce, the hot pot is mainly clear soup. The old Beijing shabu-shabu of the tunnel is a copper pot with charcoal fire and a clear water soup base. Even if you want to add the base, it is only a few green onions and a few gingers, which is destined to be unable to "reduce" the smell of mutton.

Sichuan oil dish has a wide variety of ingredientsGreen onions, coriander, millet spicy, oyster sauce, and sesame seeds are the same, but in Chongqing, sesame oil and garlic are everything, and a lot of vinegar is added. The Sichuan people laughed at the shabby Chongqing people, while the Chongqing people stared at the colorful oil dish, rolled their eyelids, and mocked the other party's lack of spirituality. Oil dish + dry dish, double dish combined serving, is extremely common on the hot pot table in Sichuan and Chongqing.

Mutton, fish and other ingredients dipped in the oil dish can be properly spicy and increase the fragrance; The "dirty" such as hairy belly, yellow throat, waist slices, duck intestines, etc., can be rich and spicy while preserving the original flavor to a great extent.

Yungui丨Dip water for the soul. is as spicy as Sichuan and Chongqing, and there is Yungui. Yungui hot pot should be matched, there is no doubt that it is dipped in water.

The dipping water is dry and wet, and there are many exquisiteness. All kinds of food are equipped with special dipping water, and to some extent, tasting dipping water is tasting food, so you can't wear a crown. The dipping water of hot pot is usually balanced by ingredients such as folded ear root, chili, sesame oil, soy sauce, rice wine, vinegar, etc., which neutralizes the "rushing" flavor of each ingredient while also creating an unexpected deliciousness.

As a result, the dipping water of Yungui hot pot tastes warm and mellow, and spicy is second.

Cantonese system丨 play side stove, sand tea sauce. Guangzhou people have a strong obsession with hot pot, not like Sichuan and Chongqing. The southern style of hot pot, represented by the Cantonese system, has always pursued the original taste of the ingredients.

The Guangzhou people's ability to eat is also particularly obvious in their "pot feeding", among which the very convex is the Chaoshan beef hot pot.

I think the main reason is that the taste of the dish does not change, and the delicious thing is the seasoning and dipping sauce, and the food is very soulful.

I would like to ask you a question, how do you resist the cold in the cold winter? Is nesting on the quilt at home, or drinking warm tea while blowing the air conditioner at home, we all know that the cold winter is very dangerous, and if you are not careful, you can make your body sick and cold, if you are sick and cold, it will cause all kinds of discomfort and high fever, so ah, we must take good care of our body, so in the cold winter, if we eat a warm hot pot will it be better, the answer is yes, look at the steaming bottom of the pot, put a slice of mutton beef in the pot, Then dip it in a very delicious sauce and stuff it into your mouth, it is really a very perfect enjoyment, so how can you make a very delicious hot pot dipping sauce, I recommend a few to everyone,Hot and sour flavors need to add salt, monosodium glutamate, chili oil, millet spicy, light soy sauce, vinegar. There are also fresh sesame flavors, which need to be added with sesame paste, light soy sauce, pepper oil, crushed peanuts, and oyster sauceFirst, the garlic hot sauce dipping sauce is my favorite garlic dipping sauce, when you eat hot pot by yourselfBeat the ginger and garlic into minced garlic, then add light soy sauce and chili oil to itAdd a little crushed peanuts, add a large piece of beef and put it in the dipping sauce, wrap it evenly, and stuff it into your mouth, the taste is simply beautiful.

Second, seafood dipping sauce is also a must. Eat beef with garlic spicy dipping sauce, but if you eat seafood, I recommend a must-have dipping sauce for eating seafoodThat's hoisin sauce with oyster sauce with chives, coriander with sesame seeds and a little vinegarIt's a stunning. <>

Three, absolutely spicy beef sauce dipping sauce. If someone likes spicy food, then you must not miss this seasoningThat is beef sauce with chili sauce with red oil, plus light soy sauce millet spicy, and finally a little chives and corianderIf you take a bite of this dipping sauce, I promise you will have a lot of aftertaste. <>

You can add some chili oil and some garlic sprouts, so that it is better, so that the taste is particularly spicy and comfortable.

You can pour sesame sauce, cooked sesame seeds, minced garlic, tofu milk, and chili oil into a bowl, and then mix it and eat it with dipping.

As a foodie, of course, I think it's hairy belly, duck intestines, yellow throat, tender beef, county liver, and kidney slices. Because they are hot in the hot pot, they are fresh, fragrant, crispy, and tender after shabu-shabu, and the spicy taste of the hot pot is simply delicious.

The soul ingredient of hot pot is hairy tripe, because it can produce a smooth and tender taste with a little shabu-shabu, which is very popular with people, so it has become the main ingredient in hot pot. The love of hot pot controllers for hairy belly is really a vegetable match, and the real food is like this, it will cross mountains, rivers, lakes and seas.

Needless to say, it's hairy belly, every time you order a hot pot, you must order hairy belly, the crispy hairy belly is put into the hot pot, and the hairy belly must be soaked for 15 seconds to be the best!

The soul ingredient of hot pot is fat beef. The thin beef, blanched two or three times in the pot, is sent to the mouth to plant a tender and incomparably fragrant meat, which is a perfect match for the hot pot.

I think the soul ingredients of hot pot are first of all the sesame oil and coriander garlic in the dish, without which the taste is always much worse when you dip the taste, and then the spicy beef with hairy tripe and duck intestines, fish and bean skin.

Mutton. This is a very classic way to eat, and it will appear in almost every hot pot. If you don't, then you feel like something is missing.