Why is the sauce dipped in the Northeast divided into raw sauce and cooked sauce?

In the past, there was a spring famine in the spring in the Northeast, and the mountains and wild vegetables were all over the mountains.

Just enough to save the monotonous dinner table, the wild vegetables are fresh and tender, you don't have to do too much processing, and it is enough to eat them raw. Dipping pickles is simple and easy to make, do not pick the season, pick the new greens, wash them, serve them on the table, and serve them with a bowl of sauce, and it is done. In ordinary people's homes, mothers fry a few meat dishes, and then wash a pot of dipping pickles, both hot and cold meat and vegetarian dishes, simple but complete.

Therefore, when people in the Northeast see those watery and bright vegetables, they can eat them raw, and they must eat them raw without dipping sauce.

In the old Northeast, soybean paste was necessary for every family, and it was also used as a tribute and social equivalent, the Manchu shaman.

went to the underworld to find the soul, and also used the sauce.

Give the ghosts as road money.

Using local soybeans as raw materials, the sauce is fermented in the wax moon, and the sauce jar is put into the sauce jar together with coarse salt and water in the fourth lunar month, and then after the fermentation, raking, and drying of the sauce, it can be eaten in the sixth month of the lunar calendar.

The recipe is similar, but the sauce tastes different from house to house, and your own is always the best. When you see a northeasterner going over the mountains and mountains in his suitcase with a jar of tawny miso, you will understand this feeling. Miso is an important food for Tohoku people, and it can be used directly as a dip in vegetables or as a seasoning for stews.

There are two types of sauces for dipping: raw sauce and cooked sauce. Raw sauce is scooped directly from the sauce jar and served to the table, and the "raw" sauce is not really raw, because the raw beans are cooked. When the summer new sauce is bright in color and has more juice, the old sauce is deep in color, rich and thick.

Cooked sauce needs to be reprocessed and fried. Eggs are scrambled, shredded, add soybean paste, and stir-fry into egg sauce. Egg chili flakes and soy sauce, sautéed into chili sauce.

Because everyone's taste is different, some people like raw sauce, they like to eat green onion dipping sauce, and they will also separate the sauce.

Because there will be a difference between raw and cooked sauces, it is chosen according to the individual's taste.

The taste of the two sauces is different, so they will be divided into raw sauce and cooked sauce.

Because many people in the Northeast also choose to eat it raw, this different sauce will be separated.

Raw sauce and cooked sauce are used to eat different foods, and the taste will be different when eating.

Because everyone's taste is different, some people prefer raw sauce and some prefer cooked sauce.

Because the tastes are completely different, everyone prefers to separate them.

Of course, the Northeast is very particular, they like to eat green onion dipping sauce, and they will separate the sauce themselves.

Because each sauce will have a different effect and a different taste. So its usage will also be different.

Raw and cooked sauces can be used in a variety of foods, and they have different textures when paired.

Because they like to eat it raw, they also make some special sauces.

Because everyone's favorite type is different, both of these also have different flavors.

Because the taste and preparation of the two sauces are different, people can choose which sauce to eat.

Each sauce has a different way to eat and taste, so make a difference.

This is because it can be adapted to different groups of people.

Because different sauces can be dipped in different foods, they taste different.

They like to eat green onion dipping sauce and will separate the sauce themselves.

I think it's just formed slowly, it's normal, what do you think?

The dipping pickles in the Northeast use bean paste, so let's take a look at the steps of this dish:

Northeast dipping pickles].

Ingredients: bean paste, baby cabbage, radish, shallots, stinky vegetables, cucumbers, dried tofu, eggs

Method: Select the old leaves of the green vegetables first, put some salt in the water, soak the green vegetables in water for a while, and then wash them, especially the roots should pay special attention to cleaning.

Put the washed ingredients on a plate, cut the cucumber into strips, the shallots into sections, and the longer vegetables into two sections.

Now I have to make the sauce for dipping pickles, the sauce is bean paste, that is, soybean paste, or the Northeast soybean sauce made by the farmer himself, the fragrant sauce I use, save trouble, and it is also a kind of soybean sauce, which is a cooked sauce, directly dipped in vegetables and eaten, knock the eggs into the bowl, whip evenly, put the dried tofu in boiling water and blanch it, which can make the dried tofu soft, good taste, not hard, and then cut into squares of about ten centimeters, used to roll vegetables and dip the sauce to eat.

Add oil to the pot and heat it, pour in the egg liquid, spread it out, wait for the egg liquid to solidify slightly, stir it into small pieces with chopsticks, add chopped green onions, and bean paste, add a little water, boil, let the flavor of the egg and sauce blend together, stir with a spatula from time to time to prevent the sauce from sticking to the bottom of the pot, wait for the water to evaporate, the sauce becomes thick, the egg sauce is ready, put the egg sauce out, and serve it with vegetables, use vegetables to dip directly in the sauce and eat, or use dry tofu to roll vegetables and sauce to eat together.

The pickles used in the Northeast are ordinary farmhouse sauces, which are generally soybean paste. This sauce is particularly delicious, and it is used to dip green vegetables to eat, not to mention how delicious it is, and people in the Northeast will never forget it.

Northeast dipping pickles refer to a dish made with cucumbers, lettuce, and radishes as ingredients, and with peppers, garlic, shallots and other ingredients. The sauce is made with a fried sauce.

The Tohoku dipping pickles are the most flavorful with the sauce handmade from the Tohoku soybeans at home! The fragrant fried sauce is served with fresh vegetables, and it is delicious and goes well with rice.

The soybean miso is used in the Northeast.

Ingredients for dipping sauce: Haitian soybean paste, shredded ginger, eggs, oil, water.

Method: 1. Heat the oil in the pan, add shredded ginger and stir-fry until fragrant, 2. Beat an egg and fry it, 3. Pour in the soybean paste, put a bowl of water after stir-frying until fragrant, and cook until thick.

Cooked sauce refers to the compound flavor produced by heating and mixing different seasonings. In this way, the production time can be shortened during processing. Raw sauce refers to seasonings that are prepared directly but have not undergone any treatment. The characteristics of the seasoning bunsen are retained. <

1. Green onions, ginger, garlic, red peppers, soy sauce, vinegar, sugar, honey, tomato paste, mustard, sesame oil, sesame sauce, salt and so on are often used in the preparation of raw sauce. These ingredients are easy to use to make sauces, with a moderate taste and a popular taste, making them ideal for seafood, meat and pot foods.

2. Master tips: When mixing, we must pay attention to the cleanliness and hygiene of the utensils, the size of the knife cut, the color change of the sauce when mixing, and the functional characteristics of various condiments and the role they play in the sauce.

3. The preparation of cooked sauce is generally to cook the sauce before using it. The general procedure is: first clean the selected materials, then heat and boil, when they are cooked and crispy, put them into a container out of the pot, and cool them naturally before they can be used.

Such as tahini and jam belong to this category of sauces. There are a wide range of ingredients for preparing cooked sauces, such as seafood, meat, vegetables, fruits, etc., which can be added to condiments and cooked together, with a mellow and mellow taste.

4. Master tips: When preparing cooked sauce, you should pay attention to the mastery of the heat, and stir while cooking to avoid burning the bottom. Affects the taste of the sauce.

First of all, the cockroaches should be cleaned and then salted. Then grind it on top of the clay box and then add the wine. Then sprinkle the charred glutinous rice, at this time in the sealed mouth and then put it in a sunny place to expose to the sun, and then wait for it to slowly ferment.

When making it, it should be cleaned first, then poured into minced pieces, and finally some condiments should be added to these mozi, so that you can make a very delicious sauce, and most importantly, it tastes very fragrant.

Generally, the sauce cubes are made in February.

The time is basically in February, and then wait for natural fermentation, early April.

Eight, eighteen or twenty-eight start to make the sauce, the whole May is the process of whipping, usually a month after the sauce is made, fermented and ready to eat. Two lunar April, is the first April sauce or the second April sauce, it depends on the temperature, the temperature is suitable for the first April, the temperature in the northeast is sometimes cold and hot, the climate is unstable, you can consider the sauce in April.

It also depends on the location of storage, the storage location is sunny during the day, you can choose the first eight sauce, easy to ferment, if you can't ensure that the sun is sufficient, a little later after the temperature rises and then the sauce, at the latest can not be later than April 28, there is no May sauce, the temperature of the sauce in May is rising, and it is easy to ferment excessively.

Tips: 1. It is best to choose fresh soybeans to make the big Xuyu high sauce to be fragrant, the aged soybeans are not easy to ferment, and the taste of the soybean sauce is not as good as the new soybeans.

2. The time to cook the sauce should be at least 24 hours, and this process is repeated cooking, the purpose is to make the soybeans more and more red the more they are cooked, and the color of the sauce is beautiful. The soybean sauce in the Northeast is very famous, the color is yellow and the inside is red, the sauce is fragrant, the color is strong, the color is strong, fried egg sauce, come to a plate of dipping pickles. It is used in stews to taste better than seasonings, and there are no additives, so it is healthy to eat.

Tohoku miso is "bean paste".

Northeast miso refers to a unique sauce in the Northeast, and there are more than two kinds of Northeast sauce, such as bean paste and plate sauce, but now only bean paste is more popular, so the so-called Northeast miso is bean paste for modern people.

Miso can regulate the saltiness of food, and from a nutritional point of view, it can also supplement the body with plant protein. Soybeans are used as the main raw material, and soybeans are rich in protein and fat. Soybeans have regained worldwide attention as a health food, and they are also known as "meat that grows in the field".