White cut chicken is a favorite dish of Cantonese people. The dipping sauce for white cut chicken is not too much to choose from.

In Cantonese cuisine, white cut chicken is often served with ginger sauce as a dipping sauce. In other parts of Guangdong, in addition to ginger sauce, there are also soy sauce or soy sauce chili pepper rings as a dipping sauce.

In the Zhanjiang region of Guangdong (western Guangdong), a different ingredient is used for dipping white cut chicken: sand ginger.

Sand ginger, unlike ordinary ginger, is not spicy, but has a very distinctive aroma. The main ingredient in Salt Baked Chicken Powder is sand ginger.

The use of ginger as a dipping sauce with the chicken is a perfect match. It not only removes the fishy flavor of the chicken, but also adds a special flavor to the chicken.

Sand ginger as a dip for white cut chicken is very common in the western region of Guangdong, and the practice is very simple. Tea farmer Lao Zheng's method, however, combines the characteristics of eastern Guangdong and Chaoshan by adding another ingredient to the dip: coriander (cilantro). Here's how to make the sand ginger dip.

①Selection of sand ginger

Sand ginger can be peeled or unpeeled. Choose older sand ginger will be more fragrant, but the skin and flesh of the ginger are harder, and the taste will be less flavorful.

And this dip, but not just dip so simple, in the dip at the same time, clip up a little chopped sand ginger, and chicken together with the entrance, chewing will be more flavorful. Therefore, when we choose the sand ginger, do not choose too old, but choose the old and tender degree of moderate sand ginger.

② Peeling sand ginger

Whether sand ginger should be peeled or not, the specific operation depends on personal taste.

The skin of sand ginger, although it also has a flavor, but after all, it contains sediment, it is difficult to wash completely. In addition, the skin of sand ginger is relatively hard, the taste is still more or less a little bit affected. So, he prefers to remove the skin of the ginger.

③Pat the sand ginger, chopped

The sand ginger chopped, in fact, there can be a shortcut to go. Many friends will choose to directly cut the sand ginger small, and then chopped into small particles, so that the treatment of sand ginger, the aroma can not be better released.

Lao Zheng chopped sand ginger, will be sand ginger first cut into small pieces, and then placed on top of the cutting board, with a chopper with a flat knife quickly and vigorously pat down, sand ginger directly be patted rotten, followed by chopping with a chopper.

In this way, the juice of the ginger will be patted and squeezed out, and then when the hot oil is used to explode the aroma, it can better stimulate the flavor of the ginger.

④ Add the ingredients

After the ginger is minced, put it into a bowl and start preparing the ingredients.

The ingredients are very simple, combined with the taste of Guangdong East Chaoshan, Lao Zheng used a small amount of coriander stalks, chopped it, sprinkled on top of the chopped sand ginger.

Salt is a must-have ingredient, and since it's used as a dipping sauce, it's important to have a little more salt - half a teaspoon.

⑤ Drizzle boiling oil and soy sauce

The amount and temperature of the oil will determine whether the final dip is flavorful enough.

There should be more oil than the sago, just enough to pop the sago. The oil must be hot enough to flavor the ginger.

Heat the boiling oil and pour it directly on top of the ginger. Once all the hot oil has been poured into the bowl, quickly pour in the soy sauce while it is still hot to caramelize the soy sauce under the heat of the oil.

Finally, just use chopsticks to mix it a little, a bowl of sand ginger dip for white cut chicken is ready.

Soy sauce is a versatile dipping sauce for Cantonese, and for many dishes that require dipping, the easiest way is to pour a dish of soy sauce.

Ginger Dip

Ginger dip is more commonly used in Cantonese and Hakka cuisine, but modern people don't do it well enough in many homes because they are lazy.

To make ginger dip, the ginger used will have many fibers. If you directly shoot the ginger, directly chopped, ginger formed granular, ginger juice has not been squeezed out, hot oil is difficult to burst incense.

Lao Zheng has eaten the best practice, is the first to peel the ginger, and then the left hand grasps a whole piece of ginger, the right hand with a kitchen knife little by little to break the ginger.

This patting method can completely remove the fibers of the yellow ginger, and the ginger meat is patted very fine, forming a ginger paste, with a very delicate taste.

After the ginger is minced, it's time to put it in a bowl, add salt, and drizzle with boiling oil, the same way you did with the ginger dipping sauce. Whether to add soy sauce or not is up to your taste.

How to Make Chili Rings in Soy Sauce

The use of chili rings in soy sauce as a dipping sauce is an isolated practice in the northern part of Guangdong Province, but it has a distinctive flavor.

Lao Zheng learned this practice, from the provincial highway S244 line, eight two red organic tea plantations next to a farm, the chef's wife from Chongqing, soy sauce chili pepper rings do quite well, can be called a masterpiece.

The practice of soy sauce chili circles is also very simple, but before I saw it, but how to figure out how to make such a delicious.

Chili pepper cut circles, frying pan hot oil.

Garlic minced pot popping.

Pour in the pepper rings.

Slightly stir fry and salt.

Stir fry again and add soy sauce.

Stir-fry for a while, then start the pan.

The whole process is so simple, but can produce a wonderful flavor.

The food often comes from the people, from the home cooking to the restaurant, and then continue to spread to the people, so that more people can taste.

A traditional dish, a simple dip, behind which lies a lot of uncomplicated.

The details of dipping: just the right seasoning, just the right heat, just the right variety of things to enhance the flavor of the food, just right.

Serious, persistent, the pursuit of food higher realm. I'm Lao Zheng of Eight Taels of Red, a tea farmer who loves to cook. I'm a tea farmer who loves to cook. I explore the wonders of food, share the practice of food, and enjoy the joy of food with you***! @ love cooking tea farmers More home cooking practices and wonders to share, welcome to click on the attention.