(2) Oyster oil: put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
(3) Garlic paste in red oil: Sichuan hot sauce is fried in red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added and stirred together. This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
(4) Odd taste: Chili sauce with red oil, minced onion and ginger, sugar and vinegar. ...
1, old Beijing instant-boiled mutton
Small ingredients of old Beijing instant-boiled mutton: sesame sauce (raw and cooked, and now there are Erba sauce, peanut butter and sesame sauce), vinegar, chives, fermented milk, soy sauce, chopped green onion, coriander, Chili oil, and shrimp sauce or fish sauce.
There are three most common types: sesame paste, fermented milk and leek flower.
2. Chuanyu Hotpot
There are many dishes in Sichuan hot pot, such as sesame oil, oil consumption, sesame seeds, coriander, chopped green onion and even sesame paste, and all kinds of seasonings can be mixed in.
Chongqing people eat hot pot simply and rudely. Usually sesame oil+garlic paste. Add vinegar at most according to personal taste, and occasionally add coriander.
Most hot pot restaurants have their own dried vegetables, which are generally sea pepper noodles+peanut sesame noodles+salt+monosodium glutamate.
3. Chaoshan beef hotpot
Chaoshan is the birthplace of sand tea sauce, which is made of fish, dried seaweed, peanuts, white sesame, shredded coconut, onion, ginger, garlic, pepper, mustard, clove, pepper, dried tangerine peel and vanilla. The taste is salty, sweet and spicy, which complements the taste of beef and makes beef taste a little sea. People who like spicy food will also add a little Chaoshan Chili sauce.
Now, more and more people choose Puning bean paste. Puning bean paste was originally a patent for Chaoshan people to dip in seafood, and now it is also used to dip in beef.
In addition, the store will provide fried garlic oil as sauce, and the thick garlic flavor is also a must.
4. Cantonese cooking stove (streaky chicken, Macao doulao)
Beipai hot pot has simple ingredients and rich dipping sauce, while Nanpai hot pot pays attention to the original ingredients. Cantonese hot pot dipped in Beipai sesame sauce is not a tasteful eater, especially seafood fillets, which are easy to paste and affect the taste.
No matter what you eat, such as stove, streaky chicken, or doulao, the dipping materials are usually light soy sauce or seafood soy sauce, which not only improves the taste of seafood, but also does not make the fish sweet. If you are spicy, you can add some millet pepper to the soy sauce to make it more layered.
Seafood with soy sauce, red meat with sand tea, sand tea sauce is also one of the commonly used dipping sauces in Guangdong Province.