When asked about sesame sauce, the questioner should be from the north!

Having been in the catering industry for several years, and as a senior foodie, I will answer this question to see if I can help you clear up your doubts.

Let’s return to the main question: Why is sesame sauce in hot pot restaurants more delicious!

1. Selection of ingredients: Due to the large amount of sesame paste used in hot pot restaurants, there are usually stable suppliers and designated sesame paste brands. However, when we eat hot pot at home, we often purchase sesame paste at random. This will inevitably lead to a mixed bag of fish and dragons. The quality varies (some Sanwu products even use bad sesame seeds). Or some brands are mixed sesame paste (for example, it contains peanuts and other ingredients), so it is recommended to buy pure sesame paste from a big brand as the key.

Second, the ratio of auxiliary ingredients: the hot pot restaurant’s condiment table has dozens of kinds of sauces, condiments and even some carefully cooked auxiliary ingredients, which will always make you make your own. I like the taste, which is something we can't have when eating hot pot at home.

3. Dilution of sesame paste: generally called sesame paste. Sesame sauce accounts for 99% of whether a bowl of dipping sauce is delicious, and whether the sesame sauce is good or not accounts for another 99%. Mastering the method of releasing sesame paste is the key to whether a bowl of dipping sauce is delicious.

Tell me three tips for leaking sesame paste! !

1. Add water: Be sure to use cold water (mineral water and cold boiled water are both good choices). Hot water will destroy the taste of sesame paste due to temperature differences, making it more difficult to dilute. Remember! ! The water should be added little by little, not too much at once.

2. Stir: Stir in one direction while adding water. The sesame paste will undergo an absorption process, so the properties will change repeatedly during stirring, from thick to thin, and then from thin to thick. . Many people think that the defecation is complete after adding water once or twice, and they often miss a step away from good sesame paste.

3. Filling with oil: The sesame paste that has experienced two changes in properties has reached full integration with water and is moderately dry and thin. You can fill it with oil. Add sesame oil according to your personal taste and continue stirring for a few dozen seconds until a bowl of sesame sauce is incorporated that will make you appetite.

4. Add salt, MSG and other accessories.

In fact, when we eat at home, we can’t help but think about it. Hot pot has a history of hundreds of years. The dozens of ingredients derived from modern hot pot were not available hundreds of years ago. When I was a child, a bowl of fragrant The ingredients in the dipping sauce are only fermented bean curd juice, leeks, chopped green onions and minced ginger. So I think that when eating hot pot at home, we should not pursue the various exotic flavors in restaurants. Using the most original seasonings to bring out the deliciousness of childhood is the essence of eating hot pot at home!

Finally, let me briefly share the hot pot factions and the dipping sauces of each faction.

1. The northern faction: represented by Beijing hot pot. The dipping sauce is generally made of sesame paste as the main ingredient and supplemented with chive flowers, fermented bean curd, sesame and other auxiliary ingredients.

2. Sichuan style: Although Chongqing is a municipality directly under the central government, the representative of Sichuan style hot pot is Chongqing hot pot. The dipping sauce is usually sesame oil, mixed with cooking oil, minced garlic, minced coriander, chilli padi and other auxiliary ingredients.

3. Southern faction: China has a vast land and rich resources, and Cantonese hot pot should be the representative. The dipping sauce is usually light soy sauce, mixed with minced garlic, coriander, chilli padi, and sesame oil.

The sesame paste I bought myself is not delicious without preparation. It is too thick and slightly bitter. I have worked as a chef in a hotel and have been exposed to it often, so I am quite aware of it. For example, the sesame paste you buy must be processed and prepared, with the purpose of making the sesame paste moderately thick and thin, and the prepared sesame paste has a strong aroma and is more in line with the taste of the guests, so that it can be served on the table.

There are three ways to prepare sesame paste, one is to thin it with "water", the other is to thin it with "sesame oil", and the last one is the "mixing" method.

The first method: feed water method. It is made with "Erba Sauce". What is Erba Sauce? This is a saying in the industry, which means that the ratio of peanut butter to sesame butter is 2:8, and the mixture is blended. First, mix the two sauce ingredients together in proportion and stir evenly.

Next, slowly add the "ingredient water" and stir evenly in one direction with chopsticks until it becomes moderately thin.

(Preparation of the water: use star anise, bay leaves, cinnamon, and fennel, add water to boil, and simmer over low heat for three minutes.) Compared with the ordinary method of diluting with warm water, it has a more mellow flavor.

The second method: sesame oil method. It can also be prepared with the ratio of "Erba Sauce", or you can add fermented bean curd and mash it into a puree. If you mix the three kinds, the taste will be even better. Then add sesame oil and stir clockwise until evenly adjusted to your satisfaction. It is not recommended to use cooking oil as it does not taste as pure as sesame oil.

The third type: mixed method. There is no uniform standard for this. After the sesame paste is diluted, other ingredients are added to enhance the flavor. For example: add minced garlic to relieve greasiness, add chopped peanuts, or minced coriander or chopped green onion.

Furthermore, if you feel that the sesame paste tastes too weak, you can add light soy sauce and medium sugar. If you like spicy food, you can add chili oil or Sichuan pepper oil, both are good choices.

Sesame paste needs to be prepared. It's called "楥" in Beijing dialect, which is to dissolve the sesame paste with water to make it thinner. In this way, when making dips or condiments, it can adhere to the food surface more evenly.

"楥" is easy to say, but the operation is still a bit tricky. Don't use boiling water, as this will make the sesame paste "cooked", and the water and sauce will be separated into layers; you can't use cold water, either, so that even if the sesame paste spreads, it won't have that gravy-like texture. I usually use warm water, a little at a time, and beat at a constant speed. After the water and sesame paste are fully integrated, I add a little more water and continue to beat until it reaches the consistency you want. You can also add an appropriate amount of refined salt, Add seasonings such as monosodium glutamate to make it more flavorful.

Generally speaking, sesame paste made with good sesame raw materials and traditional techniques is fragrant. Nowadays, some unscrupulous merchants add flavoring agents to relatively cheap peanut butter and pass it off as sesame paste. This is relatively common. So everyone still needs to keep their eyes open and identify for themselves.

The summary is as follows: pure sesame paste is slightly bitter, so add a little peanut butter (82% ratio). Instead of using water, use scallion oil (in peanut oil, add onions, ginger, and garlic and fry until golden, remove the scallions, ginger, and garlic and cool), add soybean curd, chive flowers, oyster sauce, Yipinxian, and Sprite (this is very important, you can cover it) The bitter taste of sesame paste (it tastes a bit like Xiabu after adding it), mix the sesame oil thoroughly, and finally add the fried white sesame seeds (sautéed over low heat, fried ones will not be fragrant), add chopped peanuts (for fried peanuts) Crush with a rolling pin to remove the red coat). Finally add coriander foam.

In fact, if you eat it at home, it is simply oyster sauce, peanut butter and sesame sauce. The sesame sauce in the hot pot is accompanied by peanut butter.

Old Beijing Brushed Lamb

1 jin of sesame paste

2 taels of peanut butter

1 jin of water

0.05 jin of oil consumption

0.06 jin of light soy sauce

0.03 kilograms of MSG

0.04 kilograms of white sugar

2 taels of red bean curd

2 taels of chive flowers

0.06 kilograms of cooking wine

Shrimp oil 0.08 jins

Sesame oil 0.04 jins

Thirteen incense 0.01 jins

Pepper 0.01 jins

Sichuan pepper oil, a little red oil (a little bit is OK)

Put everything together and mix well. Wrap it in plastic wrap and put it in the refrigerator for 5 hours. Sprinkle with a little cooked sesame seeds when eating.

I am a foodie, and hot pot is my favorite. I can eat it every day without getting tired of it. There is no dipping sauce when eating hot pot. My favorite dipping sauce is sesame sauce. I once asked a chef working at (Haidilao) to learn how to prepare sesame sauce for dipping. Let me share with you the chef's method of making it. Why does the sesame paste I buy taste so bad?

Because the sesame paste I bought from the supermarket is "semi-finished", it tastes terrible. Why is the sesame sauce in hot pot restaurants so fragrant?

The sesame sauce in hot pot restaurants is secretly made, so it tastes delicious.

The preparation method of sesame sauce dipping sauce in Haidilao hot pot restaurant is as follows:

Sesame sauce, peanut butter, Donggu soy sauce, Maggi fresh salt, MSG, chicken essence, white sugar, warm water, appropriate amount of green onion oil

① Put sesame butter and peanut butter (1:1) into a basin and add Donggu soy sauce, Maggi, salt, sugar, chicken essence, monosodium glutamate, and warm water.

② Stir in the same direction. The more you stir, the thicker it will become. Don’t rush to add water at this time (because it will become thinner if you continue to stir). Stir until the surface of the sesame paste is smooth and the consistency is even. Finally add in scallion oil, stir it a few times. The delicious secret sesame sauce dipping sauce is ready.

Tips

Add bean curd juice according to personal taste, or chive flowers or coriander foam will taste better.

1. Sesame sauce dish

The most special thing about sesame sauce dish is to get the aroma of sesame paste. The sesame paste on the market is either very thick or too strong. It is thick, so you usually have to prepare the purchased sesame paste yourself.

Ingredients: sesame paste, peanut butter, red bean curd (use both tofu milk and bean curd), pepper oil, chive flower paste, sesame sesame oil, beer bone soup, chicken essence, monosodium glutamate, ginger juice, garlic water, salt, white sugar, minced coriander, chopped green onion, oyster sauce, cooked white sesame seeds

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Preparation: Add sesame butter, peanut butter (3:1), add beer (a small amount) and a little cold soup and mix well into a thick paste (the thickness is adjusted according to personal preference, it is recommended not to be too thick), press the red bean curd into puree (The bean curd juice must be retained. This is a very important seasoning for making sesame sauce dishes). Strain the juice from the chive flowers (don’t make too much chive flower sauce. You can also add an appropriate amount of shrimp paste if you like). First add the dispersed sesame paste. Mix thoroughly, then add sesame oil, ginger juice, pepper oil, garlic water, if you like, you can also add a little mustard (mainly for freshness) MSG, chicken essence, oyster sauce, salt and appropriate amount of sugar, mix well, sprinkle with cooked sesame seeds and minced coriander , chopped green onion. This sesame sauce flavored dish is derived from mutton shabu-shabu, and is also widely used in fattening beef restaurants.

Among them, the seasonings that are easily missing: peanut butter, if not added, the fragrance and delicacy are not enough; some forget to add oyster sauce, and the freshness is missing; the bean curd milk should be retained, which can not only increase the umami taste, but also Increase saltiness. Ginger juice and garlic water are the key to seasoning. If they are missing, the effect will not be good.

2. Peanut Hot Sauce Flavor Dishes

Ingredients: Peanut Butter, Sesame Sauce, Spicy Sauce, Laoganma Beans, Black Beans, Chili Red Oil, Sesame Oil, Cooked White Sesame, MSG, Chicken Essence, Mineral Water ( or cold water)

Preparation: First mix the peanut butter with sesame oil and red chili oil, then add spicy sauce, black bean paste, mineral water (or cold water), chicken essence, MSG and mix thoroughly, then sprinkle with cooked Just sesame seeds. This is a "new style" dish of Bashu hot pot launched in Shanghai based on local tastes.

The seasoning blending ratio and blending method after the reform and unification of Beijing Donglaishun: The following seasonings are required to blend 355 bowls of seasoning: 10,000 grams of sesame paste, 310 grams of oyster sauce, 1,250 grams of MSG, 150 grams of chive flowers 4500g soybean curd 2500g pepper 100g fish sauce 650g white sugar 300g cooking wine 500g Shisanxiang 55g chili oil, pepper oil optional. Each bowl of seasoning weighs 100 grams. Among them: sesame paste 28.1g oyster sauce 0.9g Notes soy sauce 3.5g MSG 0.42g chive flowers 12g pepper 0.21g soybean curd 7g white sugar 0.63g fish sauce 1.8g Shisanxiang 0.15g add water to dilute cooking wine 1.4g As required, Donglaishun mutton shabu-shabu The chili oil in the seasoning should be finely ground sesame oil; the chili pepper should be small chili peppers, and pre-processing should be done before frying: use a knife to break the whole chili pepper.

Donglaishun mutton-shabu-shabu seasoning consists of five flavors: sweet - sesame paste, peanut butter (8:2 ratio). Now, in order to enhance the sweetness, white sugar has been added; salty - soy sauce, soybean curd (according to the ratio of 8:2). Now MSG has been added); sour - sugar garlic (homemade six-petal sugar garlic is sweet and sour); bitter - chive flowers, cooking wine (now added tangerine peel, amomum villosum, cardamom, nutmeg, kaempferol, Angelica dahurica, etc. - all included in the Thirteen Incense); pungent - chive flowers, chili oil (now added with pepper).

At the same time, the unique fishy smell of the fish sauce combines with the aroma of the mutton itself to form a unique fresh aroma.

Sesame paste, also known as sesame paste, is made from sesame seeds through a series of processes such as screening, washing, roasting, air-cleaning, and grinding. I personally feel that people in the north seem to eat more, especially old Beijing copper pot shabu-shabu, fried tripe and other dishes that must be included in the food. Some people joke that for old Beijing foodies, sesame sauce is as important as air.

So why does the sesame sauce we buy home seem to be less fragrant than hot pot restaurants and snack bars outside? In fact, sesame paste needs to be prepared. Moreover, the purchased sesame paste may have some stratification due to being left to rest for a long time. The oil in it will float on top and form a hard precipitate at the bottom. In this way, the texture and taste will be much worse, so we need to at least carry out the final step. Simply stir and prepare.

The simplest method of preparation is to add water to dilute it, but sesame paste that has been left for a long time is not easy to handle, so we can use warm water or drop a little sesame oil into it first to stir the sauce. In this way, the sauce is spread out first, and then other seasonings are added according to your own taste. The mahjong in hot pot restaurants is basically already prepared, allowing customers to choose their own seasoning.

If you dip it directly into pure sesame sauce, it will have a bitter and unpleasant taste, so it is wise to spread the sauce properly, and there is another common method in hot pot restaurants. The sesame butter and peanut butter are mixed, which will have a rich aroma of stone fruits. There are many other seasonings that can be mixed together, such as soy sauce, salt, MSG, sugar, garlic juice, coriander, chive flowers, red oil, onion and ginger water, etc. It all depends on everyone's own taste.

So don’t use sesame paste directly at home next time. Even if it is simply diluted with water, the taste will be much better. But when adding water, add it little by little. If you have any good sesame paste, Methods, you are also welcome to share your comments with us. For friends who are interested in food, healthy diet and food anecdotes, you can follow and like to support it, and share interesting and useful related content together in the future!

Hello, most hot pot sesame sauce is prepared, and the sesame sauce you buy yourself is generally pure.

Sesame paste: Take a large spoonful of sesame paste and put it in a clean bowl. Then add the sesame oil to the sesame paste little by little and dissolve. Remember to add it little by little until the sesame paste becomes A sauce that flows. General hot pot sesame sauce bowl ingredients: first add cooking wine, shrimp oil, soy sauce, and chive flowers, stir evenly, then add soybean curd and sesame paste, and stir with a spoon. Another hot pot sesame sauce bowl ingredient: add sesame paste and warm water to dissolve little by little, then add a little MSG and light soy sauce, but this must be made and eaten fresh. Rich sesame sauce bowl ingredients: add peanut butter and sesame sauce, then dissolve the sesame oil little by little, add appropriate amount of sugar and MSG.

If you want to taste better, you can try this method

1. 100% pure Sesame paste, 2 pieces of fermented bean curd, a small amount of juice 2, chive flowers 3, oyster sauce, shrimp paste, MSG, salt, a little white sugar 4. There is another one I can’t remember~~ I haven’t made it at home this summer... 5. Liangbaikaixiao Tips: First mix the flavors of sesame paste and fermented bean curd with Liangbaikai, then add the rest of the seasonings, and the result will be as good as the outside (this is what my dad discovered, quack~~). Although it is troublesome to make it at home, But it feels really great! Especially in winter, the whole family sits at home and eats together... Hoho bar ingredients: First stir sesame paste (or peanut butter) under cold boiling water into a thick paste, then add the fried red oil Sichuan chili sauce, light soy sauce, Mix sugar, vinegar, monosodium glutamate, green onion, ginger, and sesame oil into a thin paste. This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients, such as vermicelli, tofu, vegetarian dishes, etc. Oyster sauce: Put vegetable oil in the pot, add minced garlic and stir-fry until fragrant, then add oyster sauce and continue to stir-fry thoroughly, then add a little cooking wine, sugar, MSG and pepper and mix well. This seasoning is suitable for people who don't like spicy food, and is suitable for dipping fresh main ingredients such as mutton, beef, live shrimp, clams, and river mussels. Red oil garlic paste: Stir-fry Sichuan chili sauce into red oil, add a little sugar, light soy sauce, vinegar, MSG, and raw garlic paste and mix together.

This seasoning is spicy and fragrant, suitable for a variety of people's tastes. It is suitable with fish, kidneys, gizzards, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients. Weird flavor ingredients: Prepare red oil chili sauce, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, MSG and other raw materials. First chop the red pepper into fine pieces, add vegetable oil to the pot and heat it to 90% heat, add the finely minced pepper and stir-fry thoroughly. Pour it into a bowl, then add other ingredients and mix together to form a paste. This seasoning is mainly spicy and has a variety of flavors. It is suitable for matching with various meat and vegetable dishes and other main ingredients. Curd curd sauce: First crush the red curd curd, add a little cold boiled water and mix it into a thin paste, then drain off the residue with clean gauze, put it in a pot and bring it to a boil, add a little sugar, MSG, white wine and salt and mix well. Suitable for main ingredients such as fish and shrimp. Sesame sauce: Use cold boiling water to make sesame paste (or peanut butter) into a thick paste, add a little sugar, salt, light soy sauce, pepper, monosodium glutamate, scallions, minced coriander, and sesame oil and mix. Suitable with clams, fish fillets, loin fillets and various river seafood. Ginger juice ingredients: Peel and cut the ginger into pieces, add vinegar, sugar, light soy sauce, salt, MSG, add cold boiled water and mix well. Suitable with fish, shrimp, razor clams, conch, scales, etc.

Regarding this issue, let’s see what netizens say. Netizen 1: A senior foodie quietly tells everyone a little secret recipe: Mix sesame butter and peanut butter in a bowl in a ratio of 1:1, then add sesame oil, and make sure Add the sesame oil first! ! Do you know why the hot dry noodles in Wuhan are so delicious? Because the sesame paste in the hot dry noodles is not dissolved with water, but with sesame oil! ! Therefore, if you want the hot pot sesame sauce to be delicious, you must first dissolve it with sesame oil. However, since sesame oil is indeed a bit expensive, and using all sesame oil is a bit greasy, you can add some warm water appropriately. Use warm water! Don't ask me why, I don't understand the principle, it's just experience. Then, add some oil, salt, a little sugar, sprinkle some black pepper and dark soy sauce, and it’s perfect~! ! Last but not least, dear friends, when stirring the sesame paste, remember to stir in one direction.

Netizen 2: I can only say that there are many things you don’t know. My sesame paste is made by grinding sesame seeds for you in the market. When you get to a big customer, he will ask you what you use it for. If you want to make hot pot dipping sauce, he may recommend you to use peanut butter mixed with sesame paste. The price will be lower, but I always buy pure sesame paste and want peanut butter alone. purchase.

Netizen 3: When you buy sesame paste, look at the color. If the color is too strong, it will be bitter. The sesame seeds are fried, and the oil is fried so that the oil can be used as sesame oil. You can't fry it too light in color and lose its fragrance after frying it for a long time, but you can add sesame oil to enhance the fragrance. Don't buy sesame paste that is too light in color, and don't buy one that is too heavy in color. Anyway, just don't buy it in the supermarket. If you go to the farmer's market, there is a place that specializes in grinding sesame seeds. It's also cheap. You'll know after buying it once.