"Saucer" is a proper noun in Hainan, and it is also a general term for sauces in Hainan. It can refer to either a certain type of sauce or vinegar made from a variety of sauces.
Common chili sauce, assorted sauce, shrimp paste, as well as chicken vinegar when eating chicken, duck vinegar when eating duck, seafood vinegar when eating seafood... All of them are members of the "dish" army.
Chicken vinegar
Duck vinegar
In Hainan, where the original taste of ingredients is pursued, the importance of "dish"is self-evident. Whatever it is boiled, boiled, steamed, clear soup... In front of the "saucer" that can be sour, sweet, salty and spicy, there are only discs.
It can be said that the degree of attention and love of Hainan people for sauces is no less than the pursuit of food. Tuning the "dish" is the self-cultivation of a Hainan person!
1 Every sauce has its "temper"
To tune the "saucer", you first need to understand the type of sauce. Although the sauce in Hainan is not as colorful as in the hot pot restaurant, it is also a variety of dishes, mainly divided into the following ▽
(1) Water-based dipping sauce (representative sauce: soy sauce)
Soy sauce is definitely in the C position in the Hainan sauce industry, mainly salty, with both umami and aroma.
(2) Semi-solid dipping sauce (representative sauce: chili sauce, assorted sauce, etc.)
Chili sauce: Hainan commonly has two kinds of local red pepper sauce and yellow lantern chili sauce, but most of the red pepper sauce used to adjust the "dish" is red pepper sauce, which is made of millet pepper, minced garlic, sugar, etc., which is spicy and exciting.
Assorted sauce: also known as Qiong sauce, its blending is mainly peanuts, sugar, vinegar, tempeh, etc., viscous and rich, salty and sweet.
Shrimp paste: One of the most Hainanese sauces, made of small shrimp sealed and fermented with salt, purple-red viscous, salty flavor with shrimp with a very fresh flavor.
(3) Solid condiments (representative sauces: minced garlic, kumquat, coriander, etc.)
Minced garlic, coriander, etc. needless to say, are good helpers for mixing "dishes". Kumquat, on the other hand, replaces vinegar, making the sauce both sour and fresh with a hint of fruit.
2 Adjust the "dish", is a sign of a mature Hainanese!
For Hainanese, it is not enough to understand the types of sauces, but also to concoct different sauces according to different ingredients and methods. It can be said that adjusting the "dish" is to seize the opportunity at the dinner table!
(1) White cut chicken + chicken vinegar
A hundred Hainanese can bring out a hundred kinds of chicken vinegar. In Hainan, where white-cut chicken is the dominant, the proficiency of mixing chicken vinegar determines whether you can eat more meat in a while.
The taste is lighter, just minced garlic, vinegar sauce, sugar, and the mixed chicken vinegar is light yellow, which looks small and fresh but full of flavor.
A piece of chicken is rolled in a circle inside, and the vinegar is slightly sour at the entrance, and as the chewing is deepened, the taste of the chicken is stimulated layer by layer, and it falls in an instant.
Pay attention to it, add a little ginger, coriander, sesame oil, pepper, kumquat, etc., and the colorful look is particularly stimulating to the taste buds.
After dipping, the only bit of grease left on the white cut chicken was also cleverly neutralized, sour and appetizing, even if it was a whole plate.
Or two spoonfuls of minced garlic, a spoonful of chili peppers, some soy sauce, and a kumquat. The sour and salty with the slight stimulation of minced garlic, the speed of grabbing food has risen sharply.
(2) White chopped duck + ginger paste
There is chicken vinegar and naturally there is also duck vinegar. In Hainan, the ginger paste made of finely chopped ginger and oil is the best CP for white chopped duck.
The thick and tender duck meat is blended with the spicy ginger paste to create a stunning and wonderful taste, which bursts out a different sense of happiness between the lips and teeth.
(3) Grilled meat + versatile assortment sauce
Eating barbecue in Hainan, if there is less assorted sauce, it is equivalent to losing the soul.
Pieces of roasted oily meat, wrapped in a sticky assortment sauce, can not only highlight the caramelized aroma of the roasted meat from the side, but also have a little more peanut flavor of salty and sweet taste, one person and one pound is a small case.
Or with soy sauce and minced garlic, take a bite, the salty soy sauce and the slight sweetness of the assort sauce, accompanied by the rich aroma of the grilled meat burst in the mouth, super satisfying der.
In addition, the heavy taste of Hainan people also like to add some coriander and chili sauce, salty, sweet, fragrant, spicy, on the tip of the tongue blooming a heart-warming crisp feeling, the more you eat the more addictive.
(4) Fried taste + degreasing sweet and sour vinegar
Sour and sweet vinegar is a "great invention" of the Hainan people, made of vinegar, minced garlic, sugar, etc., any fried in front of it, only "surrender".
In Hainan's dad's tea shop, it is even more normal for each person to have a bowl of sweet and sour vinegar.
Hot and crispy radish cakes, fried dumplings, flaky cakes, fried lotus rolls, etc., dipped in sweet and sour vinegar, are both degreasing and sweet and appetizing. Every time even if you have eaten very much, you are still reluctant to put down your chopsticks.
Dipped in radish cake
Dip the pan
(5) White boiled meat + salty shrimp paste
In the eyes of Hainan people, the combination of white boiled meat and shrimp paste can be called "a match made in heaven".
Fat and lean white cut pork belly, dipped in shrimp paste, the entrance is moist and smooth, salty and slightly fishy taste of the pork belly to the fullest, a bite will pick.
(6) Spicy blanch + garlic sauce
In addition to the above, Hainan also has hemp dipped in special garlic sauce! hot! scald!
The special garlic sauce is made of minced garlic, sesame oil, etc., the color is dark, and it is a spoonful full of minced garlic. A little closer, the rich garlic smell rushed straight to the brain.
You can also mix in soy sauce, sesame oil, vinegar or chili sauce, salty or sour or spicy, all depending on your preference.
A variety of hot meat skewers, wrapped in a rich garlic aroma in the mouth, the combat power is instantly like hanging, a large plate is still unfinished after eating.
If none of the above are, that's okay. Simply mix a soy sauce and chili peppers, Hainanese people can still eat with a satisfied face.
Dipping in small intestines, dipping noodles, or even pouring it directly into the powder soup and mixing it is OK. After sucking up enough of the umami noodles of the soup and the salty and spicy stimulation of chili peppers and soy sauce, the stick is a word!
Finally, if you still have any unique secret recipe for adjusting the "dish", just throw it over, we will see you in the message area
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Photo: Lord fudao, qiuqiu, Shaoyang
Author: Yang Yiping