In Chinese cooking, all kinds of dipping sauces and sauces are indispensable "right-hand men" to add flavor and flavor to dishes. This is true of ginger in Cantonese cuisine, dried vegetables in Sichuan cuisine and rape. However, in Yunnan, the status of dipping water can be upgraded to the height of "protagonist", which complements the ingredients. Today, the red kitchen. Com will introduce a special dipping sauce formula and their respective usage for your reference. Update professional recipes every day to help chefs grow! Welcome to the "red kitchen")

Some people say that the souls of many dishes in Yunnan are dipped in water. Indeed, there are more chickens, ducks and fish on the dining table of Yunnan people, and there are always small dishes and bowls next to them, filled with different kinds of dipping water. Although the juice of that dish is not very beautiful, it is definitely not casual and tastes better.

Yunnan people have made great efforts in the change of dipping materials, especially Dai, Hani and Yi people, from ordinary dipping peppers to dipping all kinds of raw meat, which makes people want to stop.

People in Yunnan love soaking in water, probably because in the past, mountains and rivers were high, circulation remained unchanged, salt and oil were scarce, cooking methods were monotonous, and seasoning was difficult to master. So they all dip their bowls in water to taste the ingredients.

The local people make great use of the fragrant or sour or bitter or spicy or smelly fermented sauces in fruits and vegetables in Shan Ye, adding infinite "vitality" to ordinary dried peppers, salt and boiled water, and Yunnan cuisine made from them can blossom into a kaleidoscope-like rich flavor when soaked in water.

Yunnan dipping water can be roughly divided into three categories: soup dipping water, oil dipping water and dry dipping water.

Soaking is based on salt, vinegar and Chili noodles, with various vegetable materials, and then poured with soup or boiling water in order to hang a layer of mellow on the surface of the ingredients; The composition of oil dipped in water is similar, except that the hot soup juice is replaced by hot oil, and the instant boiling can highlight the fragrance of the ingredients; Dry dipping in water is the simplest, usually eaten with barbecue. Mix salt, monosodium glutamate, pepper powder, Chili powder and other ingredients evenly, and the fresh and spicy taste experience will be more direct.

Next, we will introduce several special dipping sauce formulas for your reference.

This is the most common dip in Yunnan. The traditional practice is to stir-fry dried peppers in furnace ash. Take it out and grind it into powder in a bowl. Sprinkle a handful of litsea cubeba, mint, chopped green onion, salt, fried sesame seeds, pour in soybean oil, pour in sesame oil, pour in a little salt, and pour in clear soup. The rich spicy taste arrived as scheduled and the taste was excellent.

Heat the raw oil, pour sesame seeds, pepper noodles and pepper noodles, stir well to get oil pepper, then sprinkle a handful of chopped peanuts, chopped coriander and chopped green onion, add salt and monosodium glutamate, and dip a bowl of oil pepper in water.

Taking Chuxiong fermented bean curd or Lunan fermented bean curd as the main material, the fermented bean curd is soaked in water, then sesame paste, sesame oil, peanut butter, coriander and chopped green onion are added, and clear soup or boiled water is poured on it, which greatly increases the taste. People in Yunnan like barbecue and hot pot best.

Dip pepper vinegar in water in central Yunnan, cook and chop green peppers, put them in a bowl and dip them in water, add seasoning, especially vinegar, and add a little cold water. Generally used for dipping vegetables, it is sour and spicy, which is quite appetizing.

Hani dip refers to the dip made by Hani people who have lived in the mountainous area of Honghe Prefecture in Yunnan for generations. Most of the food made by Hani people is boiled water, and no matter whether it is vegetarian or not, no seasoning will be added. They only serve every dish with exclusive dip after cooking.

It can be said that there are a thousand kinds of Hani dipped in water for a thousand dishes, and the ingredients range from a few flavors to dozens of flavors. Even chicken offal, eggs and glutinous rice can be dipped in water.

But Hani's soaking formula will definitely include millet spicy, coriander, mint, turmeric bud, ginger, onion, garlic and leek. Among them, amaranth refers to leek, which has the pungent smell of onion and garlic and tastes similar to leek.

To make Hani dip in water, just chop up the above accessories and pour chicken soup with water. Soak vegetables in water and pour vegetable soup; Tofu dipped in water and poured into tofu soup ... and so on, dipping in water can not only highlight the original flavor of ingredients, but also give dishes a richer taste experience.

Squeeze lime or green orange, pour in chopped water, chopped millet, chopped fragrant willow, minced garlic and chopped green onion, add fresh minced beef, pour in appropriate amount of cold boiled water or clear soup, and stir well.

Lemon sprinkling is a classic dip in water. It is moderately sour and spicy, removes fishy smell and increases appetite. It is very suitable for eating in summer.

"If you haven't eaten rawhide, you haven't been to Yunnan." The pursuit of soaking in water in western Yunnan is quite fierce. Fresh and healthy hides are mixed with special Shui Mei vinegar, and mixed with wild peppers, Chili sauce, hemp seeds, garlic, Jiang Mo and sugar.

"Scattering" means "mixing raw materials", "skimming" means "bitter sausage" and "scattering skimming" means that bitter sausage is mixed with water.

Chopping and mashing refined beef, adding tripe and paste (beef spleen), boiling in boiling water, boiling the freshly slaughtered beef sausage with water, filtering with gauze, cutting fresh leek and fennel into sections, squeezing out water, adding seasonings such as minced garlic, minced leek, fragrant willow, salt, Chili noodles and monosodium glutamate, and mixing beef sauce, minced leek and fennel.

This dip tastes fresh and sweet. Chop the pork, pour in the sour water of lemon juice, lemon vinegar or kimchi, and the meat will be completely cooked under the action of citric acid. Add garlic, ginger paste and fennel powder, mix with raw pork liver, raw chicken, fennel root and sweet papaya, or add burnt pork skin, shredded green papaya or shredded papaya, and stir well. The compound taste is sweet and sour, fresh and crisp, and it will be unforgettable there.

Take fish fillets (carp is the best, and other fish can also be used), mash them into mud, mix them with the same ingredients as Giordano, and dip them in. Eight rows are fragrant, tender and delicious. It is usually eaten with raw vegetables. Not only refreshing, but also stimulating appetite.

Take the prepared pickled cabbage paste, pour in the broken ear root, broken millet pepper, salt, broken flowers and broken coriander, and mix well. Pickle sauce is often dipped in water and eaten with roasted pork belly, fried pork skin and roasted beef tongue to relieve boredom and refresh yourself.

Pickle sauce:

Take fresh radish leaves, dry them in the sun, wash them with clear water, wring them out, put them in a pickle jar, pour in glutinous rice water and seal them for several days. Take out the pot, pour out the pickles and juice, take out the pickles after boiling, boil the juice until it is thick, and let it cool to get a pickle paste.

Wash fresh tomatoes, blanch them in boiling water until the peel can be easily cut with a knife, take them out and peel them, chop tomato meat into paste, add chopped coriander, chopped garlic and chopped millet, and stir well.

Schizonepeta tenuifolia, also known as big mint, is refreshing, fragrant and invigorating the stomach. Chopped and mixed with millet spicy, salt and a little light soy sauce, accompanied by sour bamboo shoot soup, potato soup, miscellaneous vegetables, etc., the taste is first-class.

As the name implies, after the passion fruit is dug out, it is mixed with salt, Chili noodles and chopped parsley. It is fresh and sour, and has more fruit flavor than lemon sauce.

In Qujiang, Yunnan, the local people quenched the duck oil oozing from the roast duck at high temperature, and then added the marinade, refined salt, monosodium glutamate, pepper noodles, pepper noodles, sesame seeds, chopped green onion, coriander and other seasonings. To make Qujiang roast duck dipped in water, it is crisp, fragrant and full of wild interest.

It is worth mentioning that the ingredients in all the above dipping recipes are not static, but can be increased or decreased according to taste.

Exercise:

1. Slaughter and clean five rabbits with skins (each with a net weight of about 1200g), rinse them with trickle water for 3 hours until the rabbit meat turns white, put them in a cold water pot, add ginger and pepper, cook them for 20 minutes on medium fire, then stew them until they are naturally cooled, so as to make the rabbit meat tender.

2. Pick up the rabbit, drain the water, remove the bone, and change the knife into 1.5 cm square pieces for later use.

3. Take 300 grams of diced rabbit and put it on a plate with a water table.

Immerse in water to make:

Mix 3 grams of monosodium glutamate, 3 grams of pepper noodles, 4 grams of soy sauce, 5 grams of Baoning vinegar, 5 grams of ginger juice, 6 grams of chopped green onion, 8 grams of salt, 8 grams of garlic paste, 20 grams of millet and spicy pieces, and 50 grams of mineral water to make dipping water.

Raw materials:

200g of rabbit meat with skin, chilled broad bean petals100g, 8g of fresh millet pepper powder, 5g of garlic powder, ginger slices, scallions and chopped green onion.

Seasoning:

Meijiaxian 15 ml, fresh spicy juice 10 ml, salt, white wine and white vinegar.

Exercise:

1. Put the rabbit skin into a boiling water pot, add ginger slices, scallion, white wine, white vinegar and a little salt, simmer for 8 minutes, then turn off the fire and soak for 2 hours until cooked, and take it out for later use.

2. Cook the broad bean petals in the pot, remove them and mash them for later use.

3. Boning the rabbit meat, smearing it with bean paste, rolling it into an oval roll, and then wrapping it with plastic wrap. After the dish comes out, take it out and cut it into pieces, put it on a plate and serve it with a water dish.

Fresh mala Tang:

Take out fresh minced millet pepper, minced garlic, fresh spicy juice and chopped green onion, and mix well.

Main ingredients:

300g of rice flour, rainbow trout100g.

Accessories:

Garlic 30g, coriander 10g, leek 30g, fragrant willow 20g, mustard greens 10g, Burmese coriander 20g and millet spicy 30g.

Seasoning:

2 grams of lemon juice, 3 grams of salt and 2 grams of sugar.

Making:

1, 300g rice noodles are boiled in clear water for 2 minutes, then they are picked up and cooled, and the steam is dried, and then the rice noodles are rolled into 30g rolls with chopsticks.

2. Peel 100g rainbow trout, cut it into pieces with a width of 2cm, a length of 4cm and a thickness of 0.5cm, put it on rice flour, sprinkle with lemon and serve.

Lemon spray modulation:

Cut all the auxiliary materials into fine powder, add lemon juice, salt, sugar and mineral water, and stir evenly to make dip, which can be used to season rice noodles and fish.

This lemon sauce has no meat, and the pure plant aroma will not rob the fish of its delicacy.

Making:

1. Choose the best pig's trotters, burn their skins to brown, scrape the burnt skins after soaking, cut them into large pieces, soak them in boiling water, then take them out and rinse them with clear water.

2. Put it in a saucepan, add water, ginger and chives, stew for 3 hours until the skin is soft and not rotten, and when the meat is tender and not greasy, remove it for use; Cut homemade sauerkraut into knots; Cut tomatoes into half-moon slices.

3. Put the wok on the fire, add a proper amount of cooked lard to heat it, add ginger slices and sauerkraut and stir-fry until the fragrance is overflowing.

4. Add fresh pig's trotters soup, add stewed pig's trotters, add refined salt, chicken essence and pepper noodles, cook for a while, pour the pot into a hot pot basin, sprinkle with tomato slices and scallions, and serve with water.

Immersion in water for modulation:

Take a small bowl (per person), add garlic, Chili noodles, ear root granules, refined salt, Chili noodles, soy sauce and chopped green onion as dipping materials, and add a little original soup to dip it.

Of course, if you think that these are all dipped in water in Yunnan, then you really underestimate the creativity of Yunnan people. It is said that a qualified Yunnan person can dictate at least fifteen kinds and make five different kinds of dipping water by hand.