Which province loves dipping sauce the most?

In our country, the most favorite dipping sauce is the three northeastern provinces, no matter what food side dishes, they can be dipped in sauce to eat, in the country are famous for green onion dipping sauce, burrito dipping sauce.

The three northeastern provinces love to eat dipping sauce, especially the green onion dipping sauce, I think it is very delicious, and the people of Northeast China think it is even more delicious.

Shandong people love to eat pancake rolls with green onion dipping sauce, and it is dipped in soybean paste. Hebei Province is also very fond of eating dipping sauce, especially when the wild vegetables come out in spring, Hebei Province also likes to eat soybean sauce very much, and then Liaoning Province and Heilongjiang Province in the northeast They eat dipping sauce is the most famous, and Northeast people like to eat soybean sauce the most.

I think that the three eastern provinces are the most popular to eat dipping sauce, and you can see that they often eat some dipping sauce or green onion dipping sauce in their daily life.

Dipping pickles include ingredients such as spinach, eggplant, and potatoes, as well as ingredients such as peppers, garlic, and coriander, and are a specialty dish in Tohoku. The most important thing in dipping pickles is sauce, in addition to the sauce bought and the sauce at home, Northeast people will also make their own fried sauce at home, fragrant fried sauce with fresh vegetables, delicious and rice, you can eat a big pot at a time.

Features of dipping pickles:

The characteristics of dipping pickles are just one word field. The first appearance is wild, a large pot of green vegetables, red, red, green and green, fresh and tender, and covered with undrained water. The second way to eat is to pick up the vegetable leaves, dip them in the sauce, and put them in her mouth, and the little girl is also very reserved.

The third taste is wild, Northeast soybean paste, mellow and salty, and seasonal vegetables from the mountains and fields, all of which are unprocessed natural flavors.

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.

In the Tohoku and other regions, there is a saying that everything can be dipped in pickles, and as long as it can be made, it can be dipped in sauce. It shows the freedom, happiness and humor of the Northeast people.

Spring rolls: Usually served with sweet chili sauce, peanut butter, or bell pepper sauce.

Kebabs: Serve with cumin sauce, chili sauce or garlic sauce.

Fried Chicken: Commonly used dipping sauces include garlic sauce, chili sauce, sweet and chili sauce, or honey mustard.

Barbecue: Common dipping sauces include cumin sauce, sand tea sauce, onion sauce, chili sauce, etc.

Dumplings and buns: Traditional options include black vinegar, light soy sauce, balsamic vinegar, crushed garlic or chili oil.

Stir-fry and stew: It can be paired with the corresponding dipping sauce according to the taste of the dish, such as garlic sauce, bean paste, chili sauce, etc. Liquid reputation.

Sashimi: Usually served with soy sauce, mustard, lemon juice, or chili oil.

Cucumbers, lettuce, radish, green peppers, bitter chrysanthemums, diced mothers-in-law, shallots, and so many more, I feel that everything that can be eaten raw can be dipped in sauce.

Cucumbers, garlic, leeks, lettuce, shallots, and green onions are all fine.

The best thing about green onions in Zhanjiang is green onions.

Vegetables are generally dipped in soybean paste or sweet noodle sauce.

Preparation of soybean paste.

1. First of all, select high-quality soybeans, before brewing, it is best to put the soybeans in the sun, and then soak them in clean water to make all the soybeans swell, and then rinse them continuously with water.

2. At this time, you need to put an appropriate amount of water on the steamer, lay the cage cloth on the steaming drawer, put the cleaned soybeans on the cage cloth, and cover the pot, and then you can start to boil, and then you need to continue to burn after boiling, you can turn off the fire for half an hour, and then wait for the soybeans to cool naturally.

3. During this time, we can take an appropriate amount of flour, and then put the soybeans in the flour and stir evenly, be sure to let each soybean be stained with flour, and then find a clean cotton cloth to cover the soybeans, and put it in a warm relief to ferment naturally.

4. The indoor temperature is best kept at 30 degrees, and after waiting for 12 hours, the color of soybeans will begin to change, from yellow to white, at this time, it is necessary to turn it properly, because the temperature is too high, the soybeans are easy to deteriorate, and the purpose of turning is to dissipate heat.

5. After a while, the surface of soybeans will be covered with mycelium, and at this time, you can put it in the sun to dry, and it will have a special taste after a period of time. The fragrance is fragrant, so you need to put the soybeans in clean water and stir quickly.

6. After the soybean is cleaned, pour it directly into the glass bottle, and add an appropriate amount of water in the pot, and add an appropriate amount of salt to boil over high heat, and then wait until it cools to about 50 degrees to pour it into the glass bottle. And stir constantly with chopsticks, cover the bottle mouth with gauze and ferment it in the sun, wait for 30 days to almost finish, of course, the longer the drying time, the more mellow the taste.

The efficacy and function of soybean paste.

1. Supplemental nutrition: The nutritional value of soybean paste is relatively high, especially protein, not only that, but also rich in fat, vitamins, calcium and other nutrients, which are necessary for the human body, so as to promote the body's metabolism and ensure the health of the body.

2. Appetizing: There are also a variety of amino acids in soybeans, which can make cooked dishes more delicious and delicious, and will also make our appetite higher, thereby improving the problem of loss of appetite.

3. Prevention of cardiovascular and cerebrovascular diseases: soybean paste is rich in linoleic acid and linolenic acid, which supplements the fatty acids needed by the human body and lowers blood pressure cholesterol, so as to achieve the effect of softening blood vessels and effectively preventing cardiovascular and cerebrovascular diseases.

The most important thing to dip pickles in is the sauce, in addition to the sauce bought and the sauce at home, Northeast people will also fry the sauce at home, the fragrant fried sauce with fresh vegetables, delicious and rice, you can eat a big pot at a time. Today, I will share with you two ways to make Northeast fried sauce, which can not only be used for dipping sauce after cooking, but also taste good when mixed with noodles.

In addition to the familiar pot wrapped meat, pork stewed vermicelli, chicken stewed mushrooms and other hard dishes, there is also a fragrant and greasy farmhouse dipping pickles, dipping pickles is lettuce, cabbage, green onions, coriander, peppers and other vegetables, dipped in sauce and eaten raw, sometimes there will be rice wrapped in it, you can eat a large pot at a time, almost do not eat raw vegetables in the southerners will be shocked when they see this situation.

The first and most common is egg sauce, which requires 350 grams of Tohoku miso (you can also use bean paste instead), 2 eggs, 1 green pepper, and 1 garlic. Cut the green onion into dices, cut the garlic into minced pieces, heat the pan with cold oil, beat the eggs into the pot, quickly scatter the eggs, then pour in the diced green onions and minced garlic and stir-fry evenly, and finally pour in the miso and stir-fry, the whole process is on low heat, the oil and sauce are fused and then separated, sprinkle a small amount of chopped green onions, and you can get out of the pot.

The second is shiitake mushroom meat sauce, which requires 1 bag of bean paste, 2 taels of meat filling, 3 shiitake mushrooms, 1 green onion, 1 spoon of cooking wine, and 1 spoon of sugar. Dice the shiitake mushrooms and mince the green onions. Heat oil in a pot, pour in the meat filling and stir-fry until it changes color and is slightly dry, add diced mushrooms, cooking wine, sugar, etc. and stir-fry evenly, adding 1 tablespoon of water.

Finally, pour in the bean paste, stir-fry over low heat, sprinkle chopped green onions before coming out of the pot, and the mushroom meat sauce is ready.

That's a good question, I happen to be a native of the Northeast. Egg stew, fragrant sauce, Pixian bean paste, egg boiled sauce. Generally, the family takes the green onion and dips it directly in the sauce to eat, which is particularly fragrant.

I personally think that the most authentic is not sweet or spicy, and the pure Northeast home-pickled miso is the most delicious! So this dipping pickle is the best with this miso sauce!

Soybean paste, meat sauce, and home-made sauces are all very delicious.

The pickles in Shenyang are good, you can try them

The salty sauce in the Tohoku is good and worth trying.

Xiangqi sauce, bean paste, yellow sauce and meat sauce are all good choices.

Personally, I think that there are also yellow sauce, meat sauce, bean sauce are all good choices.

Haha, the sauce in the Northeast, as long as it has green onions in it, it is delicious.

Chinese cabbage sauce is the most delicious, delicious and delicious.

Egg stew sauce and green onion dipping sauce put.

Vegetables can be dipped in egg sauce or made into a sauce, so let's take a look at how to make a meat sauce.

Secret beef sauce].

Appropriate amount of chili pepper, because this chili pepper has a fragrance in addition to being spicy, and the beef sauce made is more fragrant. Clean the chili peppers and remove the stems, put them in the steamer and steam them for 15 minutes.

After the chili puree is beaten, put it in a bowl, and then remove the beef and cut it into small pieces; Take out the tea tree mushrooms and dry them; Finely chop the green onion and ginger; Prepare another bag of sweet noodle sauce and all the ingredients are ready.

Add 500 grams of rapeseed oil to the pot, then add green onions, ginger slices, peppercorns, star anise, bay leaves, fry the fragrance and remove the seasoning, after the oil temperature drops slightly, we put the chili paste into it and copy it directly, then add the minced green onion and ginger and stir-fry evenly, add beef cubes and tea tree mushrooms, and stir-fry evenly.

In the process of boiling sauce, we need to keep stir-frying, and see that the pot has changed from large bubbles to dense small bubbles, until all the water in beef, chili, tea tree mushroom, green onion, and ginger is fried dry and fragrant, and then a whole bag of sweet noodle sauce is added, and then an appropriate amount of cooking wine is cooked, and the role of cooking wine is to remove the sour and astringent taste of sweet noodle sauce.

After all are fried, add salt to taste, and then add a spoonful of sugar to increase the aftertaste and viscosity of the sauce, and after thorough frying, add crushed peanuts and cooked white sesame seeds and stir-fry evenly.

The fried beef sauce is put into a small bottle while it is hot, and the small bottle must be scalded with boiling water and wiped with white wine, which can increase the storage time of the beef sauce.