But every time I eat hot pot, the sauces are very confusing: Chili sauce, beef sauce, sand tea sauce, garlic paste, millet pepper, chopped green onion, sesame oil, balsamic vinegar and fermented milk. Which is better? Don't dwell on it. Bian Xiao has summed up the perfect hot pot collocation for everyone. Get up and get one for everyone!
Edit pepper
1
Basic model
If you don't know what to choose, try the basic model. With sesame oil as the base material, add garlic paste, onion or coriander powder, and the bottom oil dish of hot pot is ready. Whether the soup is clear or spicy, a plate of oil dishes travels all over the world. If you can't eat spicy food, you can add a little vinegar or oyster sauce, and the spicy degree will be greatly reduced.
Classic collocation: sesame oil+garlic paste+coriander
Recommended rinse products: beef and mutton, duck blood, goose intestines and crispy meat.
2
Sesame paste
Sesame paste is the best companion to add flavor to food. Add some Chili oil and fermented milk. It's great with salty and spicy food! This dipping sauce is super suitable for eating seafood pots and dipping in fish and shrimp. It's delicious after eating!
Classic collocation: sesame sauce+fermented milk+Chili oil+coriander+sesame.
Recommended rinse products: fish and shrimp, flower shells, waist slices and various seafood.
three
Dry dish
Most people rarely try dried vegetables, and Sichuan dried vegetables are also a must. Just a plate of dried Chili noodles tastes really hot and cold. But don't try if you have a bad stomach. It's too fierce.
Classic collocation: Chili noodles+pepper powder+white sesame seeds+broken flowers.
Recommended rinse products: yellow throat, beef and mutton, squid and dried tofu.
four
Sesame paste with red oil
This bowl is more in line with the taste of northerners. I always thought sesame sauce and Chili sauce were dark dishes. I never dare to try, but after trying once, you will be surprised. All kinds of vegetarian dishes can be dipped in.
Classic collocation: sesame sauce+Chili sauce+sesame oil+soy sauce+vinegar+minced onion and ginger.
Recommended rinse products: fish, tenderloin, chicken slices, vermicelli, cabbage, spinach and tofu.
five
Amaranth with garlic and sesame sauce
Sesame sauce is thick and mellow, leek flowers are fresh and fragrant, and there are some salty and sweet fermented milk and chopped green onion parsley, a mouthful of sugar and garlic and a mouthful of tender mutton, which are intertwined in the mouth, sweet and sour, fresh and salty, and do not rob each other. It's really wonderful!
Classic collocation: sesame sauce+fermented bean curd+shallot+coriander+onion.
Recommended rinse products: steamed mutton, Chinese cabbage, old tofu, vermicelli.
six
seafood soy sauce
The simpler the dip in seafood hotpot, the better. The key point is to highlight the freshness of ingredients. A dish of seafood soy sauce will be all. Slightly salty, it blends with the original flavor of fish and shrimp on the tip of the tongue and feels the sweetness from the sea. You can add coriander and the like, or you can add a few millet spicy. If you add too much, it won't be fresh.
Classic dipping sauce: soy sauce+seafood sauce
Recommended rinse products: fish fillets, seafood, various meatballs, vegetables and mushrooms.
Here, I'd like to tell you something about Shacha sauce and XO sauce, because many babies have been curious about what's in these two sauces:
barbecue sauce
Shacha sauce is an essential sauce for Chaoshan beef hotpot. It is light brown and mushy, with the special compound flavor of garlic, onion and peanut, and the compound fresh and salty taste of shrimp and soy sauce. Shacha sauce is improved from Indonesian Shacha sauce, which is more in line with Chinese tastes. Slightly sweet and spicy, meat is essential! Shacha sauce is rich in protein, sugar and fat, so people who want to lose weight should pay attention.
XO sauce
XO sauce means top-grade sauce, which is made from a variety of precious ingredients.
There are no obvious restrictions on the materials, but they mainly include: Yaozhu, shrimp, Jinhua ham and pepper. Xo sauce dipped in the bottom of the pot is the most convenient, spicy and light.
With this, I'm sure I won't worry about what to dip in when I eat hot pot. Let's make an appointment with good friends to eat hot pot together!