Recently, the way of eating litchi dipped in soy sauce is very popular on the Internet, which is just the season to eat litchi. Many friends have begun to try litchi dipped in soy sauce. Some netizens said it was delicious and delicious, while others said it was bad. Everyone has different tastes. It is said that litchi dipped in soy sauce is a bit like salmon. Will you try it?

1. What's the taste of litchi dipped in soy sauce? It is said that it smells like salmon. At the moment of entrance, there is indeed the taste of salmon, but the aftertaste is gone, and it will be very bitter if soy sauce is dipped too much. Why does dipping in soy sauce turn into salmon? Is it soy sauce or litchi? I happen to have a sanhuamei at hand. Dip it in soy sauce and try it ... it tastes like litchi. Eat salmon and the aftertaste will be gone. Why? ! Baidu, it turns out that avocado mango dipped in soy sauce can also taste salmon.

Take a bold guess: all fruits dipped in soy sauce taste like salmon. Try it if you don't believe me, and remember to tell me the result.

2. How to eat litchi with dipping sauce It is said that litchi with dipping sauce is a way of eating in Guangzhou and Fujian, which is rare in other places.

Litchi dipped in soy sauce is a way to eat litchi. The main ingredients are litchi and soy sauce. It is said that this is a special way to eat litchi in some places in Guangdong. The sour and sweet taste of litchi dipped in soy sauce is appetizing and delicious, because the production process is relatively simple, so just peel litchi and dip it in soy sauce. This method quickly caused a heated discussion on the Internet. Many netizens said after practice that the sour and sweet taste is appetizing and delicious.

3, glutinous rice sandwich soy sauce litchi jiaozi practice material: a litchi glutinous rice sandwich jiaozi

9 pitted litchi.

Glutinous rice flour100g

Water (40 degrees) 75g

3 bamboo sticks

soy

Soy sauce 30 ml

Water 80 ml

Lin Wei15ml

Corn starch 5g

Steps: ① Mix all the materials in B, put them in a pot and cook until they are slightly transparent, and then pour them out for later use.

(2) open the top of litchi, cut the core from the pulp with a knife, pick out the core, and then peel off the litchi skin for later use.

③ Mix glutinous rice flour and water evenly, knead into small glutinous rice balls, boil them in boiling water until they float, take them out and cool them in ice water.

(4) put jiaozi into litchi, string it with bamboo sticks and put it on a plate.

⑤ Pour the sauce when eating.