How to make authentic Tohoku dipping sauce, and what sauce is used in Tohoku dipping pickles?

The dipping pickles in our Northeast teach you to make the purest dipping sauce, which is so delicious that you cry.

The response of spring is also the way of health". For people, spring should pay more attention to diet to maintain health. Eat something.

It was almost 19 o'clock when I got home from work yesterday. After a busy day, I am tired of a day, and when I walk, I want to eat Northeast dipping pickles. The reason is because in a few days I will be digging wild vegetables --- my mother-in-law, so let's get a dipping pickle first.

When it comes to dipping pickles, whether it's rural or urban; Whether you have money or not; No matter the elderly, as long as they are from the Northeast, they have eaten it.

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

After a while, you can eat wild vegetables, such as: willow artemisia sprouts, mother-in-law (dandelion). In winter, you can also eat blanched frozen cabbage. Now this season, green radish with some fungus and dried tofu is an ingredient that can be eaten all year round.

Dip the pickles, sauce the soul of the dish. I mainly use farmhouse sauces. In the process of frying the sauce, I use low heat and keep stir-frying, so that the fried sauce can ensure that the sauce does not stick to the bottom of the pot; Fry the sauce until there is oil precipitation on the surface, and you can turn off the heat.

Don't fry it too much, the sauce will make the eggs hard after frying. The farmhouse miso is very salty, so don't put any more salt, and add a spoonful of sugar to reduce the salt content and combine the flavor of the miso fermentation. Because the eggs were put in.

Don't put MSG anymore, it's not healthy.

I recall that when I was a child, I dipped shallots, lettuce, and coriander in the soybean sauce from my own vegetable garden, and ate steamed buns or rice, and it was delicious! Especially in the spring season, when there is a shortage of vegetables, eating wild vegetables dipped in miso is a rare delicacy! Because there is no interest, I eat a lot of sauce.

You have to drink a lot of water throughout the day. Today, eating pickles is not just a dish, but also the character sustenance of our Northeast people and the nostalgia for childhood! It's more about the taste of childhood, the taste of nostalgia for a bygone era!

Let's briefly introduce the specific practice of Northeast folk cuisine to dip pickles!

Material. Artemisia sprouts (250 g).

Method. 1. Cleaning.

Wash all the ingredients, and the common raw dishes in the Northeast dipping pickles are: cucumbers, lettuce, radish, some seasonal wild vegetables, as well as peppers, garlic, shallots, etc.

2. Steaming. Common cooked dishes in Northeast dipping pickles are: spinach, eggplant, potatoes, etc.

Spinach needs to be blanched in water, and eggplant and potatoes can be steamed. I steamed the eggplant, potatoes and rice together, the eggplant steamed for twenty minutes, and the potatoes and rice for forty minutes. The time of steaming potatoes should be based on the size of the potatoes, steam until the skin of the potatoes is open, and there is no hard core with chopsticks.

When eating, pick the eggplant and potatoes with chopsticks, add the ingredients and dip the sauce to eat.

3. Fried sauce. 1. Put oil in the pot, knock the eggs directly into the eggs with chopsticks after the oil is hot, and use chopsticks to scatter until the egg liquid solidifies;

2. Dilute the miso with a small amount of water, pour it into the eggs, mix evenly, and stir-fry for three to five minutes.

Fourth, ingredients. This ingredient is probably not used in every dipping pickle.

Chop the peppers, garlic, and coriander together, add egg sauce, and use them to mix eggplant, potatoes, or cucumbers. However, it was cut too finely and ruined the original flavor a bit.

Tips: There are many ways to make Northeast sauce, if you like to eat spicy, you can fry Northeast chili sauce, put a little vegetable oil in the pot, add such as chopped lean minced meat and stir-fry it after it is hot, then add dried red pepper flakes, fry until the red oil comes out, add soybean paste, add some water appropriately, and continue to stir-fry for a few minutes to get out of the pot.

In the Northeast, it is more popular to use egg sauce, the method is also very simple, first beat the eggs in the bowl, beat them, put a little vegetable oil in the pot, lay eggs when the oil is hot, quickly stir-fry the eggs with chopsticks, put in the soybean paste after they become golden brown, add an appropriate amount of water, and then stir-fry for a few minutes.

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.

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.

The common raw dishes in the Northeast are: cucumbers, lettuce, radish, some seasonal wild vegetables, as well as peppers, garlic, shallots, etc.

Common cooked dishes in Northeast dipping pickles are: spinach, eggplant, potatoes, etc.

Northeast dipping pickle is the simplest dish in Northeast cuisine, which retains the original flavor of the food, does not add any seasoning to the dish, can be eaten raw or steamed, and can be eaten with dipping sauce. There is less oil smoke, and the materials are rich at will. The sauce used for Tohoku dipping pickles is egg sauce, and the sauce for fried egg sauce is best with Tohoku miso.

1. When making the Northeast dipping sauce, you need to prepare 200 grams of fragrant sauce, some green peppers and green onions, and wash the green peppers and green onions with water in advance to remove the water.

2. Cut all the prepared green peppers and green onions into small cubes for later use, then put the prepared fragrant sauce in a bowl, add minced green peppers and green onions and mix thoroughly.

3. Put an appropriate amount of water in the steamer, then put the steaming drawer, then put the bowl with the sauce directly on the steaming drawer and cover the pot, boil it over high heat, then turn to medium-low heat, and continue to steam for 15 minutes.

Northeast dipping pickles have dry cucumbers, lettuce, coriander, small radishes, bean skin, green peppers, bitter chrysanthemums, mother-in-law, shallots, etc. Dipping pickles is a Northeast specialty, undoubtedly the simplest in Northeast cuisine, but also the most retaining the original flavor of food, without adding any seasoning in the dish, it can be eaten raw or steamed, and it can be eaten with dipping sauce. It is characterized by less oil smoke and rich materials.

Dipping pickles in the Northeast can be said to be a dish that every household will eat, just in normal times we will eat cucumbers and many other things, dipping pickles is also a particularly healthy dish, because almost all of them are some green vegetables, and the nutritional value in them is still very high.

We prepare a little miso and buy whatever you like, and you can have as much bean paste, hot sauce and so on. If we don't wash and eat it in the stomach, it is not good for the body, and it may threaten the health of our body, so it is not good, eat a dish and then eat yourself out of the disease, which no one wants to see.

How to dip the sauce in the pickles.

1. You can choose 150 grams of Haitian soybean paste, one shallot, two eggs, an appropriate amount of cooking oil and cooking wine.

2. Crack the prepared eggs, pour them into a bowl with chopsticks, beat them, then add a small amount of cooking wine and mix thoroughly, then clean the shallots, and then chop them into minced pieces for later use.

3. Put an appropriate amount of cooking oil in the wok, after heating, put in the chopped shallots, fry the aroma, and then pour in the prepared egg liquid, and quickly fry the eggs.

4. Then put the prepared Haitian soybean paste directly into the pot and stir-fry quickly, this is to fry all the soybean paste and eggs in the pot with the heat lower, and then directly out of the pot and fill the bowl Fuzaohui, then the delicious Jiao sauce is ready.