I like being jealous myself. I can eat anything with vinegar!
Some people like to eat, while others don't! No matter what you choose.
Sugar? Vinegar? Peanut butter is blended by luck, hahahahahahahahahahahahahaha.
Eat hot pot only dipped in vinegar? Forgive me for disagreeing with you.
Because people's taste is discovered in the process of constant pursuit of beauty. Therefore, I suggest that when you meet different hot pots, you might as well try a new traditional dip in hot pots. Perhaps, there will be another taste on the tip of your tongue and another beauty in your heart!
Usually eat hot pot and like to watch cutting vegetables, haha! Just what kind of hot pot to dip in, according to the traditional way of eating this hot pot, try to eat the standard plate first, and then eat the upgraded version according to the taste. The following are some common hot pot dipping materials, that is, the traditional standard board, for reference:
1, Sichuan-style hot pot: garlic sesame oil, Sichuan-style red oil hot pot, heavy in oil, spicy and delicious, which can cook various special chicken, duck and fish dishes, but the traditional dip is very simple, that is, garlic and a small bowl of sesame oil. This standard has its own reasons. Spicy food can be put in an oil bowl to cool down first, and sesame oil is cool and moist, which has a certain protective effect on the stomach. After eating the hot pot with heavy taste, it is a delicious layering in Sichuan style.
The upgraded version can bring onion, coriander or Chili noodles. For example, the dip in hot pot restaurants such as Haidilao, a new Sichuan-style hot pot, is already full of red.
2. jingwei hot pot: the representative of jingwei hot pot is instant-boiled mutton, mainly instant-boiled mutton, beef and vegetables. In the cold winter, sitting around a steaming copper pot and eating instant-boiled mutton, the warmth and beauty will ripple in my heart.
Instant-boiled mutton comes standard: sesame sauce, chives, bean curd with soy sauce, chopped green onion, chopped coriander, oil pepper, etc. You can mix it according to your own taste, but sesame sauce is the soul of dipping.
3. Cantonese-style hot pot: also known as side stove (cooking stove), mainly cooking seafood, fish, chicken and so on. Highlight a fresh fragrance!
Cantonese cuisine pays attention to sublimation and the original taste, so the ingredients are also very simple. I think the traditional standard is: seafood soy sauce (or soy sauce), a few slices of green pepper and garlic, simply dipped in it, can eat a beautiful word! Because the soup and ingredients in the pot are already very sweet and beautiful! Food is well-deserved in Guangdong!
In short, hot pot is delicious, and it is very important to dip it in. Of course, there are also hot pots that don't need to be dipped in.
The above are only simple suggestions for dipping materials in several types of hot pots, which are not comprehensive and detailed. There are also many hot pots that pay attention to dipping materials, such as Chaoshan beef hot pot, Hong Kong-style hot pot, Macao bean fishing and so on.
Hot pot dipped in sauce is like a hero with a treasure knife. When steaming, you can eat a lot of pride if you are not careful! Why? Because it's delicious, haha.
I am a nutritionist who is committed to nutrition and healthy food.
Although the hot pot is good, the amount of sauce should not be greedy!
Aside from Beijing shabu-shabu, Chongqing spicy shabu-shabu, Sanqin Dadi mutton soup pot, so-called healthy personal pot and other hot pot bottom materials, pot size, food selection, freshness and so on, sauce is the most important factor in hot pot elements.
Some friends like the layering, complexity and diversity of sauces, so they choose a variety of sauces, such as sesame sauce, sufu sauce, seafood sauce, mushroom sauce, sour, sweet, spicy, salty, hemp and spicy. Add some sweet side dishes like coriander and fresh onion, put the vegetables that have just been rinsed in, dip them in the sauce and put them in your mouth.
Wait, the smell came out, but how much salt did you eat? How much fat did you consume? How about gastrointestinal emergency?
The guest officer said, I didn't add salt or gas. How to say that there is more salt and more fat?
As we all know, sufu sauce is salty, leek sauce is salty, seafood sauce is salty and mushroom sauce is salty. The fat content in sesame sauce or hemp juice is extremely high. Other mushroom sauces have the same fat content as seafood sauces. In addition, all kinds of beef, mutton and seafood in hot dishes, the so-called "pills", really make your mouth thirsty and rise. The reason is that salt and fat exceed the standard. (The recommended daily intake of salt for adults is 6 grams, and the intake of fat is 50-80 grams. )
However, it is always the enemy's appetite, so how can we make hot pot eat healthier?
First of all, choose vegetables, beef and mutton in moderation, and eat less seafood and fish balls.
Followed by sesame sauce, seafood sauce and so on. You should put less oil, less salty sauce and more coriander and chopped green onion in the sauce.
Third, in the process of eating hot pot, you can choose healthy fruit juice and vegetable juice, one is to clear the taste, the other is to supplement antioxidants and dietary fiber. towering
I hope it will be helpful to the subject! thank you
Love hot pot! ! I always eat three kinds of dips when I eat hot pot, and I use three kinds of dips every time I go.
First, take garlic as the base, put more garlic paste, more oyster sauce, chopped green onion and coriander, and finally put the key of sesame oil. This is the first kind, usually dipped in fat cattle, fungi, bean products such as tofu skin or tofu. I use this material on the premise that the bottom of the pot is spicy.
Second, the millet is spicy as the base material, and then more seafood juice is added. The seafood juice here is different from that in the street material store, because the seafood juice in the street material store is pure. Generally, the seafood juice in hot pot restaurants is mixed with water. The pure seafood juice is too strong, and it will taste great if you add a proper amount of water. To sum up, add water to seafood juice, then millet is spicy, then coriander. This kind of dipping sauce usually eats spicy pot bottom, and then the ingredients are mutton, fat beef, spicy beef or chicken. And spicy food is spicy, and then the freshness of seafood juice stimulates the freshness of meat, which is awesome!
The third kind, dry ingredients, this kind of hot pot restaurant and food store have that kind of prepared dry ingredients. This kind of dipping sauce is usually dipped when I eat hairy belly, louver, duck intestines and pig brain. The original taste is spicy and salty, and the taste is better!
Try dipping the corresponding ingredients in the corresponding seasoning, and the taste is quite good. Eat a detailed and amazing hot pot.
Hot pot dipped in vinegar, don't have a taste, but I am used to it.
Hello, everyone, I'm Xiao Hao Yueshiji, and I'm glad to answer this question!
In fact, there is no best dip in hot pot.
I believe that some people who eat Chaoshan beef hotpot insist on using sesame oil and vinegar.
I also believe that sesame sauce+leek flower+rot is used to eat seafood and doulao.
Dip in the sauce, as long as it tastes refreshing and does not disappoint the hot pot in front of me, is the best, and I am from Sichuan, and of course I prefer sesame oil, chopped green onion, garlic and coriander.
Here are different dipping preferences in different places.
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.
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.
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.
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.
Garlic and sesame oil
I may be a fickle person. Eating different hot pots likes dipping in different sauces.
As a pure northerner, my favorite food is sesame sauce, especially copper pot hot pot. In winter, everyone likes to eat big copper pot hot pot together, especially mutton slices or fat beef slices dipped in sesame sauce. We can add chopped green onion, mashed garlic, bean curd, Chili oil to our favorite sesame sauce, and some people can add some coriander if they like.
Because I have been fascinated by Chaoshan hot pot in recent years, I prefer to dip in typhoon shelter sauce and hot sand tea sauce when eating Chaoshan hot pot. Because Chaoshan hot pot is relatively light, it is cooked with beef bones, plus white radish and corn. I usually eat Chaoshan beef dipped in typhoon shelter material, because it is spicy and salty, which just highlights the delicacy of beef. When I eat Chaoshan handmade beef balls and corn, I prefer to dip celery and coriander in the sand tea sauce. I think it is more appropriate.
Sichuan friends like to use oil dishes when eating hot pot. I really didn't like it at first, but fortunately, Sichuan hot pot in the north will prepare sesame sauce in the store to cater to the tastes of northerners. Later, I went to Chengdu, where there was no sesame sauce and I could only eat rape. They added garlic paste, oyster sauce and vinegar over there. The meat soaked in spicy butter hotpot is super delicious.
I shared my experience of eating hot pot with you. I hope that friends who eat food can try it according to my method!
Hello, everyone. I'm Lany.
What is the hot pot dipped in? This is really a person's taste, and different people have different dipping methods. Southerners like soy sauce and vinegar when eating hot pot, while northerners like sesame sauce.
As a native southerner, eating hot pot vinegar and soy sauce is of course my essential seasoning. But in the face of the dazzling array of spices in hot pot restaurants, I believe it is not as simple as ordinary southerners eating hot pot with vinegar and soy sauce. I would like to introduce you to a set of collocation that has remained unchanged for many years when eating hot pot.