Dipping water, also called dipping sauce, is the soul of dipping dishes and can be found all over the country.

For example, the ginger paste dipping sauce for boiled chicken in Cantonese cuisine, the oil dish dipping sauce and dry dish dipping sauce in Sichuan cuisine, the sesame sauce dipping sauce for lamb shabu-shabu in the north, the Shacha sauce dipping sauce that is indispensable for Chaoshan beef hot pot, etc.

They are all very famous.

But if you want to ask where there are the most dips, it has to be the Yunnan-Guizhou region.

There are thousands of types of dips here, and new dips are created every day.

Various sour, sweet, bitter, spicy, numb and fragrant dips in water not only increase people's appetite, but also enrich the taste of the dishes.

When redeeming the steam pot chicken recipe, the relevant dipping water is included.

But Lin Xu felt that it was too limited, and the price of Yunnan-style dipping was quite cheap, so he exchanged it for an excellent Yunnan-style dipping collection.

The price of the dipping collection is less than 300,000 points, but it contains thousands of dipping recipes as well as routines and tips for preparing dipping water.

After all, the price of each dipping sauce is only a few dozen points.

It’s more cost-effective than those “all-time low” 0.1% off games on Steam.

Back in the kitchen, Lin Xu prepared the ingredients for dipping.

There are many ways to make Yunnan-style dipping in water, but they all remain the same, and they all have to be delicious.

In order to let northerners adapt to the taste of Yunnan-style dipping water, Lin Xu specially chose a hot and sour flavored dipping water.

The main ingredients of this dip called Nanmi are tomatoes, wood tomatoes, purple eggplants, spicy millet, garlic and other ingredients.

The so-called tree tomato is a plant unique to southern Yunnan, also called tree tomato. It is rich in pectin and has a sweet and sour taste. It is the main raw material for making jam.

The reason why wood tomatoes are added to this dipping sauce is not only to increase the sourness, but also to thicken it, making the dipping taste more attractive.

After the ingredients are prepared, place the wok on the stove and cook over high heat.

After heating, put these ingredients in separately and burn the skin black.

Finally, grab a large handful of dried chili peppers and put them into the pot. Heat them until the skin is slightly black and charred. Then, while they are still hot, put them into a garlic mortar and mash them into pieces. They will become the indispensable Hu chili peppers in the Southwest.<

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This kind of chili that has been burnt to black is not eye-catching, but it has a strong fragrance and is one of the few ingredients that is indispensable for making dipping sauce.

Scrape the Hu chili pepper out of the garlic mortar, then peel off the skin of several blackened main ingredients, put them into the garlic mortar, mash them into a paste with a garlic pestle, and put them into a small basin.

Add chopped coriander and eryngium in turn, then add salt, sugar, MSG, minced garlic and the freshly prepared Hu pepper.

Stir evenly, and a Nanmi full of Dai flavor is ready.

Lin Xu tasted it. The hot and sour taste was very strong, but it was acceptable.

Originally, he didn't add sugar. He was afraid that everyone wouldn't be able to accept the strong sour and spicy taste. When the time came, a group of people would see Mrs. Huang eating it alone and it would be awkward, so he added some soft white sugar to neutralize the various flavors.
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Don't tell me, it feels great.

The spicy, sour and slightly sweet taste gives this dip a different flavor.

Returning to the private room with the dipping water, he took out a stack of small plates from the sideboard and gave everyone a spoonful of the Dai-style dipping water.

"Come and try it. The hot and sour taste is very strong. Don't eat too much."

This last sentence was said to a greedy girl.

Baby Shen stuck out his tongue.

Xu Bao is so gorgeous, why don’t my dignified executive chef of Linji Cuisine have no face?

But Digu returned to Digu, so she immediately took the dipping sauce and placed it in front of her. She drank two bowls of chicken soup in succession, and it was time to taste the chicken.

Shen Baobao, who is not worried about appearance, doesn't think drinking too much chicken soup is good. He just wants to eat meat.

She picked up a large piece of chicken leg meat from the steam pot and dipped it in the water, then she couldn't wait to put it into her mouth.

The chicken is a little hot, but that's not important. What's important is the strong sour and spicy flavor when dipped in water, just like eating a green apple dipped in chili.

It makes people grin sourly, but it also makes them want to cry.

But when I bit into the chicken, the fresh flavor and smooth texture of the meat neutralized the hot and sour taste a lot.

The sour and spicy taste before seems to be less exciting and strong.

On the contrary, it feels appetizing.

"Wow, I didn't expect that people in southern Yunnan eat hot and sour food as much as those in northwest Yunnan."

Mrs. Huang did not dip the chicken directly, but first picked some with a kuaizi, dipped it in water and put it into her mouth. A surprise expression appeared on her face:

"This dipping sauce is really delicious, but compared to chicken, this dipping sauce is more suitable for dipping grilled eggplant, roasted pig skin and cowhide, etc., which will be more delicious."

When eating steam pot chicken, ginger and garlic sauce is usually enough.

However, considering that Brother Lin is not from southern Yunnan, it is very good to be able to make it like this. Moreover, after drinking the delicious chicken soup, it will be more appetizing to eat the meat with some hot and sour sauce.

She was still a little nervous when she came, fearing that the steam pot chicken cooked by Lin Xu, a northerner, would not be authentic, or might have the same fishy smell as her own.

After tasting it, I discovered that the craftsmanship is comparable to the masters of steam pot chicken in southern Yunnan.

Not only does it have no fishy smell, but the ham is used to make the soup taste extremely delicious. Drink it warm and your whole body will feel comfortable.

No wonder he became a consultant to Diaoyutai at such a young age.

This craftsmanship is indeed very good.

The men present each drank a bowl of chicken soup and then continued drinking, while the women generally drank more than two bowls of chicken soup, and occasionally tried to chew up the Panax notoginseng and swallow it.

But in the end, I found that my teeth might not be able to match the hardness of Panax notoginseng, so I chose to give up.

Lin Xu sat down, picked up a piece of chicken, dipped it in the water, and then put the meat into his mouth.

The chicken has been completely tender and has fallen off the bones. It tastes fragrant and chewy, and has an extremely oily texture.

When he put it into the pot, he put the yellow fat from the chicken belly into the steam pot, plus the fat from the ham, so that the soup not only did not feel dull, but had a plump texture and rich aroma.<

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Delicious!

Not only is the chicken delicious, the spicy and sour dipping sauce also gives the dish a soul.

Before making this dipping sauce, Lin Xu was afraid that the strong sour and spicy flavor would cover up the freshness of the chicken, but when he tasted it, he realized that instead of covering it up, it actually made the chicken more delicious.

It’s such an addictive dip!

Zeng Xiaoqi has hosted travel programs in the past two years and has traveled to many places in the country.

Eating this hot and sour delicious dipping sauce, she curiously asked:

"I remember that Houttuynia cordata was put in the dipping sauce last time in southern Yunnan. Why wasn't it put here?"

Mrs. Huang said with a smile:

"Nanmi doesn't mention Zhe'ergen... We locals don't like the name Houttuynia cordata, because the name reveals a strong dislike. Zhe'ergen is better-sounding, and it's so delicious that you can even fold your ears."

Everyone: "!

”

I learned another way to deal with people from the Southwest.

While eating steam pot chicken, everyone talked about how to make this delicacy.

In fact, aside from the ingredients, making steam pot chicken is really simple.

You don’t even need to wash the chicken. You can just rub the impurities on the chicken skin with salt, then cut it into pieces and put them into the pot. Add the ingredients and ham, put it in the pressure cooker, and wait to eat.

How simple is this.

But there is one thing: this dish requires a lot of ingredients.

Forget about ordinary three-yellow chickens and white-feathered chickens, they simply cannot be made using this method.

At least it must be free-range chickens that do not eat feed or black-clawed chickens.

Eating delicious steam pot chicken, the cooking gene in Mr. Chen’s bones became active again:

"Brother-in-law, what kind of chicken is best for making steam pot chicken? Is this top-notch today?"

Lin Xu shook his head:

"Although this chicken is good, it is not top-notch. The top-grade chicken should be free-range hens in southern Yunnan. They are castrated before they are ready to lay eggs and allowed to grow for a year, from young hens to old hens.

The belly is full of butter and has never laid an egg. This kind of chicken is the best."

Think about the nutrition that a hen has accumulated for a year and stew it in a steam pot. The taste is really unparalleled.

Mrs. Huang praised:

"Brother Lin is very knowledgeable about southern Yunnan. Unfortunately, those kind of chickens are hard to come by now. If you are not careful, you will be tricked by others, because many people raise the discarded laying hens for a month or two, fatten them up and sell them.

If you are not a knowledgeable person, you will never be able to buy a real capon."

Xie Baomin, who was drinking with Shen Guofu and Lao Huang, said:
To be continued...