Delicious dumpling dip

When we eat dumplings, we usually need to dip them in sauce. Friends in the Northeast like to dip them in garlic sauce, while friends in the South like to dip them in aged vinegar, etc. Many people also like sweet and spicy sauce, so for the choice of dumpling dipping sauce, you can choose according to your own taste. As for which dumpling dipping sauce is more delicious, of course it is best to make it according to your own taste.

How to make dumplings dip delicious?

Dumpling lovers, gather yourselves! To make dumplings delicious, besides mixing the filling well and rolling the skin thinly, there is one more important thing, that is the dipping sauce! Make a great dipping sauce and pair it with a few cold dishes~ The dumplings will taste even better and not monotonous at all!

Fried Garlic

Ingredients: 3 cloves of garlic, 100 ml vegetable oil, 5 g salt, 5 g sugar

practice:

1. Remove the skin of garlic and crush it in a machine, or use a garlic press, or cut it with a knife. In short, just crush it.

2. Put some vegetable oil in the pot, then pour in the minced garlic, simmer over low heat for a few minutes until it turns slightly golden, then add sugar and salt to taste.

Garlic sauce

Ingredients: 50g garlic, 100g soy sauce, 5g rice vinegar

practice:

1. Ingredients: garlic, first-class fresh soy sauce

2. Peel and clean the garlic

3. Crush the garlic with a garlic masher

4. Add fresh soy sauce

5. Add rice vinegar

6. Mix well and serve

Fried chili oil

Ingredients: 15 dried chilies, half a bowl of vegetable oil

practice:

1. Wash the pepper with clean water to remove the dust on the surface.

2. Put a small bowl of water in the pot and put the peppers in.

3. Start cooking over medium heat, then switch to low heat and cook for 5 minutes after boiling. At this time, most of the capsaicin in the peppers will be cooked out and blended into the water.

4. Pour vegetable oil into the pot. Continue to cook, stirring with a spoon to promote the evaporation of water.

5. The more you cook, the less water there is, and the more turbid the oil becomes. The turbidity means there is still a small amount of water in it. Continue to cook.

6. Cook until the oil becomes clear, turn off the heat, pour it into a bowl and scoop a spoonful when eating. As the water evaporates, the collected capsaicin will melt into the oil, so the chili oil cooked in this way is dark in color and mellow in taste.

Homemade chopped pepper sauce

Ingredients: 250g red pepper, 35g garlic, 10g ginger, 25g salt

5g sugar 15ml liquor

practice:

1. Soak finger-thick red peppers in clean water for 30 minutes, wash and dry until there is no moisture on the surface. Clean the chopping board, knife, and container for the chopped peppers, and expose them to the sun for disinfection and drying.

2. Put on disposable gloves, remove the stems of the dried red peppers and chop them into small pieces.

3. Peel and chop the garlic (add some salt to prevent the garlic from sticking to the knife), peel and chop the ginger

4. Put all the chopped materials into a large bowl, add salt and sugar and mix well

5. Put it into a sealed container (the most common is a glass bottle), don’t fill it up, leave a little space, and pour in the white wine. Seal and place in a cool and ventilated place overnight to ferment, then refrigerate for 7 days before eating. The chopped pepper can be used for cooking or mixed with noodles.

Red pepper and spicy dipping sauce

Ingredients: Chili powder, vegetable oil, 1 handful of green garlic

1 handful of coriander 1 handful of white sesame seeds Some garlic Some oyster sauce Some salt Some vinegar Some light soy sauce

A little chicken stock

practice:

1. Mince the garlic. Use crushed garlic instead of chopped garlic, because chopped garlic is not fragrant. Wash the fresh garlic sprouts, cut them into strips first, and then cut them into small pieces with a horizontal knife.

2. Prepare a few cilantro and oyster sauce

3. Put the mashed garlic in a bowl, add chili powder, the amount depends on your taste, it is recommended to add more, a little white sesame seeds, to enhance the flavor

4. Heat the pan with oil until 70% hot, add the peppercorns and fry until fragrant. When it cools down a little, pour in the garlic and chili powder, sprinkle with chopped coriander and garlic sprouts, and mix well.

5. When eating, add soy sauce, oyster sauce (a small amount) and vinegar, add appropriate amount of cold boiled water, salt and chicken essence, stir well and you can dip the dumplings in it.

Garlic and black bean chili sauce

Ingredients: 15 cloves of garlic, 220 grams of fermented black beans, 1 teaspoon of salt, 1 teaspoon of sugar

1 tsp soy sauce 50g chili powder Vegetable oil as needed

practice:

1. Peel the garlic and prepare the fermented black beans. The ratio of garlic to fermented black beans can be adjusted. If you like garlic flavor, you can prepare more garlic.

2. Wash the garlic, wipe dry, put it on the chopping board, and smash it one by one with a knife.

3. Pour the fermented black beans onto the chopping board, mix with the garlic, and chop with a kitchen knife.

4. It is recommended not to chop it too finely, retaining the granular texture will make the taste better

5. Pour a proper amount of oil into the hot pan, add the peppercorns, fry over low heat until fragrant, then remove the peppercorns.

6. Put the fermented black beans and minced garlic into the pot and fry over medium-low heat until fragrant.

7. After the fermented black beans and minced garlic are stir-fried, add the chili powder. It is recommended to use a coarser chili powder for a better finished product.

8. Add appropriate amount of salt and sugar to season and enhance the flavor

9. Add appropriate amount of light soy sauce and stir-fry evenly. If you like dry chili sauce, you can fry it a little dry before serving, and sprinkle some white sesame seeds for decoration.