Jiaozi is an ancient Han pasta with a history of 1000 years. As long as I can remember, every Chinese New Year holiday and family reunion, we always eat jiaozi, and jiaozi is the staple food for the finale of the New Year's Eve dinner. Jiaozi's process is the happiest. When the family arrives, some noodles are mixed with stuffing, and everyone has a clear division of labor, and they will not feel tired when they chat at home. When eating jiaozi, they will eat a dish of dipping sauce or laba vinegar. I have been eating jiaozi since New Year's Eve. For this reason, I developed several kinds of fruit juices dipped in jiaozi. I can't say the formula. Take local materials and divide them into three or two times. Dip it in and eat it, and the taste of jiaozi will instantly rise to a higher level, which is fragrant and delicious.

First, Laba vinegar

Laba vinegar is a classic dipping sauce, which many friends like to eat. As soon as the lid was opened, the thick smell of garlic came to the nose. During the Spring Festival, jiaozi dipped in Laba vinegar and chewed Laba garlic. Very delicious, moderately sour and spicy, rich and slightly sweet, crisp and appetizing, and very simple to make. Remove the garlic, add the aged vinegar into the jar, and add some rock sugar.

Second, dip the minced garlic.

Add 20g minced garlic and 10g white sesame into the bowl, pour a spoonful of hot oil and vegetable oil to stimulate the fragrance of minced garlic, and then season. Add 10g apple vinegar, 2g salt and 5g soy sauce, and the specific amount can also be according to your own taste. With apple vinegar, the juice will be especially delicious, and everyone who has eaten it will be full of praise.

Third, dip in Chili oil.

There should be many friends who like spicy food. With its nourishment, the taste of jiaozi will be particularly fragrant. The method is also very simple. Prepare two cloves of garlic, chop them into minced garlic, put them into a bowl, add 3 tablespoons of Chili oil, 2 tablespoons of pepper oil, 3 tablespoons of vinegar, 5 tablespoons of soy sauce, appropriate amount of salt and sugar in turn, and stir well. If the taste at home is heavy, you can also add or subtract appropriately, spoon.

Fourth, dip chopped green onion.

Five, universal dip

When steaming shrimp and crab seafood, I like to mix this universal dip, and I can also dip it in jiaozi, hairy belly and cold salad. It pays attention to freshness, beauty and delicacy. Add 4 cloves of minced garlic, 2 millet peppers, 1 tbsp oyster sauce, 4 tbsp vinegar, 3 tbsp steamed fish soy sauce, 1 tbsp Chili oil, 1 tbsp.

This approach seems complicated. In fact, as long as you master the method, it is really simple. You can only master one, and the other is flexible. Many people like to dip in jiaozi, and vinegar is the simplest base. As long as a few changes are made according to these recipes, jiaozi will surely become more delicious.