How to make hot pot dip is delicious?

Question 1: How to adjust the hot pot dipping sauce? There are many barbecue sauce in the market, but not everyone's taste. It's the same every time. barbecue sauce will be boring. Why not try the following recommended sauce collocation method, which may be just to your taste!

Ordinary dry noodle sauce

Ingredients: 1 tsp lard or sesame oil, 1 tsp mature vinegar, 1 tsp soy sauce, a little monosodium glutamate, a little sesame oil and 1 tsp chopped green onion.

Practice: stir all seasonings evenly; If you use oil noodles, you can sprinkle some crispy shallots to increase the smooth taste of the oil noodles.

Tip: If the taste is heavy, you can add 1/2 teaspoons of sweet and spicy sauce to make it taste better.

Sand dried noodle sauce

Ingredients: A: 3 tablespoons of soy sauce, 5 tablespoons of black vinegar 1.5 tablespoons of sugar 1/2 tablespoons, a little Chili powder and a little spicy oil; B: 65438+ 0 tablespoons lard, 2 tablespoons chopped green onion and a little chopped parsley.

Practice: Mix material A into comprehensive sauce for later use. When practical, mix the comprehensive sauce and material B into the noodles.

Usage: Soy sauce and black vinegar are the soul of silly noodles. As for Chili powder and Chili oil, they can be added according to personal preference. If you like spicy food, you can add more Chili powder and Chili oil. After Regan Noodles is cooked, after mixing all the seasonings, it is best to pour a little clear soup, which will make Regan Noodles taste smoother.

Southern milk dry noodle sauce

Ingredients: 2 tablespoons Chili oil, small pieces of milk 1 and 1 2, 2 tablespoons oyster sauce, 2 tablespoons sugar, chopped green onion1tablespoon.

Practice: mix all the materials evenly and finish. As for the degree of spicy, it can be adjusted according to personal preference.

Seafood dry noodle sauce

Ingredients: 3 tablespoons of Haishan sauce, miso 1 tablespoon, soy sauce 1 tablespoon, sesame oil 1 tablespoon, sugar 1 tablespoon, cold boiled water13 cups, and a little chopped green onion.

Practice: Mix all materials evenly and let all materials melt.

Usage: This is a dry noodle sauce mixed with Haishan sauce and miso. Haishan sauce is an important basic sauce on the table. The rich rice flavor is slightly sweet, and with the unique bean smell of miso, a dry and sweet dry noodle sauce is made.

Dry noodle sauce with oyster sauce

Ingredients: 1 tsp oyster sauce, 1 tsp mature vinegar, 1 tsp soy sauce, a little monosodium glutamate, a little sesame oil, 1 tsp chopped green onion.

Practice: stir all seasonings evenly; If you use oil noodles, you can sprinkle some crispy shallots to increase the smooth taste of the oil noodles. If the taste is heavy, you can add 1/2 teaspoons of sweet and spicy sauce, and the taste will be better.

Shacha dry noodle sauce

Ingredients: 2 tbsps of minced garlic, 2 tbsps of pepper1/,2 cups of diced carrot1/,2/3 cups of diced onion, 2 tbsps of sand tea sauce 1/3 cups of soy sauce, 2 tbsps of wine and 5 cups of water.

Practice: Stir-fry all the ingredients with 2 tablespoons of oil, then add sand tea sauce and stir-fry for a few times, then add soy sauce, wine and water, and cook for about 5 minutes on low heat. If you don't like it too spicy, you can reduce the amount of pepper powder.

Shrimp noodle sauce

Ingredients: 2 pieces of dried shrimps, 3 pieces of dried shrimps, 2 pieces of garlic, minced meat 1 .2kg, 6 pieces of diced beans, sweet and sour sauce 1 can, bean paste 1/3 can, 3 pieces of dried radish, water1and1.

Practice: Mix shrimp skin and shrimp skin, put them in a pot, stir-fry with garlic, add water, minced meat, diced tofu and diced radish, stir-fry together, and finally add sweet and sour sauce and bean paste, stir-fry, add water, open the lid, air-cool, and bottle.

Usage: It can be used to mix noodles and bibimbap, and it can also be used to scald vegetables and pour sauce.

Ma Jiang gan mian Jiang

Ingredients: 2 tbsps sesame paste, 2 tbsps soy sauce, sugar 1 tbsps, white vinegar 1 tbsps, sesame oil 1 tbsps, 3~4 tbsps cold boiled water, and mashed garlic 1 tbsps.

Practice: Mix all ingredients evenly, and then add shredded cucumber and shredded carrot as ingredients according to personal preference.

Usage: It can be used for dipping sauce on noodles, dried noodles, braised pork rice or scalded vegetables.

Garlic-flavored dry noodle sauce

Ingredients: 50g original peanut, 80g white sesame, 3 tablespoons crispy garlic, 2 tablespoons sesame oil, 2 cups soy sauce 1/2 cups sugar 1 teaspoon salt 1 teaspoon.

Exercise:

1. Bake (or fry) peanuts and white sesame seeds respectively, put them in a grinding bowl together with garlic crisp and sesame oil, or put them in a conditioner to make paste for later use;

2. Stir all the seasonings and fully mix with the materials in the first method to complete the sauce;

Sprinkle some garlic and chopped green onion when eating noodles.

Crispy melon dry noodle sauce

Materials:

A: vegetarian meat 100g, minced garlic 1 tablespoon, Jiang Mo 1/2 tablespoons;

B: Canned crispy melon 100g. Seasoning: 2 tablespoons oyster sauce, 1 teaspoon sugar, 1 and 1/2 cups vegetarian soup.

Exercise:

1, the vegetarian meat is fried until golden, and diced; Dice the canned crispy melon for later use.

2. Stir-fry diced vegetarian meat, minced garlic and Jiang Mo with appropriate amount of oil, add crispy diced melon and all seasonings, and cook until tasty ... >>

Question 2: I found a very important thing: how to make hot pot dip delicious? I can tell you a few combinations of hot pot dip. "6 best hot pot dipping methods!"

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Question 3: How to eat hot pot with a bowl of the best dipping sauce 1: A perfect hot pot dipping sauce needs the following materials: sesame juice, dried bean curd (red), chopped green onion, pepper, coriander, refined salt and monosodium glutamate. Take an appropriate amount of each, add boiling water and stir.

2: celery 0 ~ 12, red pepper 0 ~ 16, fresh ginger 8 ~ 12, puning bean paste 190 ~ 2 10, sesame paste12 ~/kloc. Sesame oil 130 ~ 142, sesame 57 ~ 77, native fish 30 ~ 40, monosodium glutamate 10 ~ 20, water 150 ~ 170. The specific production method is as follows: after the wok is heated, add salad oil, add fresh ginger after the oil is heated to 60%, stir fry and add native fish, shrimp, ham, scallop and Puning bean paste to stir fry; Put the mixed sauce of sesame paste and peanut butter into a wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate, and cook until boiling. It has a strong Cantonese flavor, sweet but not greasy, light but a lot, light and refreshing, and can be used to dip in Guangdong-style hot pot.

3: Green vegetables 0 ~ 12 fresh peppers 0 ~ 16 fresh ginger 8 ~ 12 Puning bean paste 190 ~ 2 10 sesame paste 12 ~ 16 peanut butter. 042 sesame 57 ~ 77 terrestrial fish 30 ~ 40 monosodium glutamate 10 ~ 20 water 150 ~ 170 heat a wok, add salad oil, heat the oil to 60%, add fresh ginger, stir-fry terrestrial fish, shrimp, ham, scallops and Puning bean paste. Put the mixed sauce of sesame paste and peanut butter into a wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate, and cook until boiling.

4. How to eat in Beijing:

Mahjong, leek sauce and bean curd are put together in equal amounts and stirred. If you want to eat spicy food, you can also put a little Chili oil.

5. How to eat in Taiwan Province Province?

250g can of sand tea sauce, add 2 egg yolks, a little light soy sauce and stir. It's delicious, too

6: Guilin bean curd 1 block+garlic (3-4 blocks) add some salt and stir.

Heat the vegetable oil and pour it in.

7: Garlic+sesame oil+salt+monosodium glutamate+peanuts (+fried Chili oil)

8. Coriander, garlic paste, onion leaves (cut into small circles) sufu, chicken essence, salt, fried Chili noodles, and a little monosodium glutamate. It's delicious, and it's Yunnan flavor (fermented bean curd can be replaced by Yunnan halogen rot is the best).

9: Boil the water with spices, let it cool, mix with the same amount of sesame sauce+peanut butter, and then add oyster sauce, monosodium glutamate, pepper oil, a little horseradish, garlic paste and sesame oil, which is very delicious! (Suitable for the north, if used in the south, do not add garlic paste)

Question 4: How to mix a bowl of the best dipping sauce according to personal hobbies when eating hot pot? If you like seafood, just ask for seafood seasoning. If you like hemp juice, you can use hemp juice with bean curd, leek flower sauce, Chili sauce and other seasonings.

Question 5: How to make delicious hot pot dipping sauce?

material

Mushroom oil, a spoonful of fish eggs, peppers, a spoonful of chopped green onion.

working methods

1

Mix the oil with the fish egg pepper and add the chopped green onion.

2

Can be used for dipping meat slices, spicy and delicious.

three

Chicken is delicious, too

four

Touching seafood can improve the taste of seafood.

five

Gold ingot dipped in jiaozi is also delicious.

six

The meatballs symbolizing perfection are delicious.

seven

Of course, you should eat more vegetables.

Question 6: What is the best seasoning for hot pot? 1. Preparation methods of seven traditional condiments:

Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, a little shrimp oil and cooking wine, and Chili oil is free.

Seven kinds of spices are served in a bowl. When blending, first put cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce, and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.

The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it means that Yudeju is smooth.

In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of the seasoning.

Seasoning proportion and method of Yudeju after innovation and unification;

The condiments needed to prepare 355 bowls of condiments are as follows:

Nominal quantity

Sesame sauce 10000g oyster sauce 3 10g.

Soy sauce1250g monosodium glutamate150g

4500 grams of chives

Tofu brain 2500g pepper100g.

650g fish sauce and 300g sugar.

500 grams of cooking wine, 55 grams of thirteen incense.

Chili oil and pepper oil are optional.

Each bowl of seasoning weighs 100g. These include:

Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.

Soy sauce 3.5g monosodium glutamate 0.42g

Leek flower 12g pepper 0.21g.

7 grams of soy bean curd and 0.63 grams of sugar.

Fish sauce 1.8g shisanxiang 0. 15g diluted with water.

Cooking wine 1.4g

According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small pepper, and it should be pretreated before frying: crush the whole pepper with a knife.

Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Bitter taste-leek and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Angelica dahurica, etc. Added-all contained in thirteen incense); Leek, Chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.

The simplest: sesame sauce+fermented bean curd (leek+chopped green onion, which can be omitted)

A little worse: Kawasaki+sesame sauce (which tastes good)

In the dead of winter, besides fresh meat and vegetables, seasoning is also very important to eat hot pot.

Homemade "hot pot seasoning" not only suits your own taste, but also finds pleasure in "blending" materials.

Here are some seasonings. I hope you can have a try.

(1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste.

This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.

(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 fresh main ingredients such as mutton, beef, 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, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.

Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir it into a paste.

This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.

(5) Milk tofu juice: First, crush red milk tofu, add a little cold water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, add a little sugar, monosodium glutamate, white wine and salt and mix well.

This seasoning is suitable for main ingredients such as fish and shrimp.

(6) ......> & gt

Question 7: What sauce is better for hot pot? The old Beijing copper pot is dipped in sesame sauce.

Sichuan hot pot is dipped in garlic oil dish and dry oil dish.

Seafood hot pot is dipped in seafood juice or fat beef juice.

At present, many customers in hot pot restaurants dip themselves in it and do whatever they want.

Question 8: How to make instant-boiled mutton hot pot dipping sauce?

2 tablespoons sesame paste

Peanut butter 1 spoon

Sesame oil 1 spoon

Chili oil 1 spoon

2 tablespoons leek flower sauce

Kedong sufu 1 to 2 pieces

2 tablespoons kedong sufu

1 spoon oyster sauce

Sugar 1 spoon

A little monosodium glutamate

Practice of dipping instant-boiled mutton in hot pot sauce

Stir the above materials together until uniform, and the taste can be added according to the actual situation. The delicious instant mutton dip is finished, which can be used to dip frozen tofu, instant mutton dip and barbecue dip.

Question 9: What's the favorite sauce for hot pot? It all depends on your personal preference and whether you eat more seafood or beef and mutton. Because some people eat spicy food, some people don't, some people like coriander, and some people don't. Personally, I like southern milk sauce with peanut butter, a little mushroom sauce and XO sauce, and finally a handful of parsley.

Question 10: What sauce is delicious in hot pot? I have eaten a kind of Eberford beef sauce, which is very good. You can try.