Chai rice oil salt sauce vinegar tea, commonly known as "seven things to open the door", of which, the status of "sauce" should not be underestimated. As early as Confucius's "Analects • Township Party", there was a saying that "no sauce should be eaten, no food". The variety of world cuisines is innumerable and unique. As a non-negligible presence in all kinds of delicious dishes, sauces are not only a plus to the cuisine, but also a "finishing touch" to this dish.
Ndugia, Italy
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Italian cuisine has a long history, not only rich in dishes, but also has an impact on the diets of many European and American countries, and has developed a variety of factions, including French cuisine, so Italian cuisine is also known as the "mother of Western food". In the development of spicy cuisine in European countries, Italy's use of chili peppers has its own unique flavor. Nduja is a soft fermented pork sauce with Calabrian peppers that turn the meat sauce into a bright red color and a spicy taste that stimulates the taste buds of diners. People usually chop pork, add salt and a lot of chili peppers, and then leave the mixed meat for a few hours before filling it into the casing to become a special "sausage", but people use a spoon to scoop out the built-in sauce and spread it on bread slices or cheese. The special flavor of pork sauce makes it very "versatile" and suitable for a variety of dishes.
Middle Eastern hummus
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Hummus is a very traditional Arabic dish and a must-order dish when people visit the Middle East. It is reported that dipping chickpea with pita cake is the most common meal for Arabs. Hummus can be served as a single dish or with other dishes. Hummus is a white paste with a thick texture and some of which taste somewhat grainy. People usually pour tahini on hummus, then drizzle with olive oil and lemon juice, and then served with special spices, the acid is salty, mellow and sweet. You can also add roasted pine nuts, minced meat or paprika to your taste, so you can harvest a rich and nutritious dish.
English citrus sauce
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Jam is often found on the Table of the British, and it is also one of the indispensable condiments in the English breakfast, which has an unusual place in the hearts of the British. A slice of toast with English citrus sauce, and then a newspaper, full of British style. When it comes to jam, many people's first reaction is sweetness, but the sweetness of British jam and the concentration of fruit are often matched just right, sweet but not greasy. English citrus sauce is made from the peel and pulp of fruits such as oranges, oranges or lemons. In particular, English citrus sauce is mostly made of bitter oranges from Spain. Bitter oranges are richer in pectin than sweet oranges, and the special bitterness in the peel of bitter oranges also gives British citrus sauce a special flavor. This also makes The British citrus sauce one of the most popular jams in the Uk, and many Britons have tea and citrus jam in their suitcases when they go out.
Indian chutney
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There is a wide variety of chutneys in India. People can choose to add tomato sauce, peanut crumbles, yogurt, curd, cucumber, spicy onion or mint to taste, so that chutney evolves into a different flavor. Indian chutney is generally made of chili peppers, plums, tomatoes, apples, pears, onions, garlic, figs and other vegetables and fruits, and some people directly use traditional Indian pickles, followed by adding a certain amount of sugar, and then adding some apple cider vinegar, and finally mashed and ground. Indian chutney is mostly paste-like, the taste is mainly sweet and sour, and the taste is relatively dense and mild. Indian chutney can be said to be a "versatile dish" on the table, and Indians often use chutney bibimbap or use it to accompany fried foods, Indian dumplings and other foods.
Southeast Asian kaya sauce
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If you're tired of jam, peanut butter or mayonnaise for breakfast, try the sweet kacoba sauce. Kaya sauce is a more common sauce in Malaysia, Singapore, Indonesia and Thailand, and is very popular with local residents. The sauce is made with vanilla leaves, coconut milk, egg yolks and sugar, and has a unique Southeast Asian flavour. The taste of kaya sauce is not too sweet, but has a rich coconut aroma and a fresh aroma that belongs to the pandan leaves. It is reported that there is a very famous old breakfast restaurant in Singapore, and the kaya toast in the restaurant is not only loved by the locals, but also attracts many foreign diners who come to visit. When enjoying kaya toast, you must take a big bite and chew slowly to enjoy the rich flavor of kaya sauce.
Argentinian caramel milk sauce
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Aside from the delicious grilled meats and excellent wines, we don't seem to know much about Argentine cuisine. In fact, Argentina loves sweets, and there are many local sweet varieties, the most distinctive of which is the caramel cream sauce, which is known as the soul of Argentine desserts. Caramel milk sauce is soft creamy, the sweetness is not high, and the sweetness of condensed milk is similar, but it has more caramel mellow flavor. This sweet sauce is mainly composed of milk, condensed milk and sugar, and has a strong aroma. Local people often use this sauce to bake pastries, make ice cream, or eat it with bread.
American cream cheese
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Cream cheese itself is a "modified version" of French cheese, which belongs to the immature full-fat cheese, and after processing, its fat content can exceed 50%. This cheese has a whiter color, a delicate texture and a slightly sour taste, similar to common yogurt. Cream cheese can be eaten in many ways: it can be eaten with bread or bagels, can be used to make cheesecakes, or it can be eaten directly. Imagine applying a thick chunk of cream cheese to a bagel, which makes the bagel taste sweeter and taste better.
French butter
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Butter is a solid grease processed from milk. At room temperature, butter is a light yellow solid, and when heated and melted, it has a unique frankincense flavor and a rich aroma. Compared with the sauces mentioned earlier, butter has a wider range of applications, especially in the West, butter is an indispensable ingredient in people's daily cooking processes. In France, butter is "just needed", and since the 17th century, butter has been considered an integral part of French cuisine. French butters are renowned worldwide for their creamy flavor and silky texture, even if simply paired with baguettes.
Virgin Mai, Australia
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There are always some strange foods in the world, they are either "unassuming" or emit strange tastes, but it is such a type of food that can always attract some diners to "love them", including mustard, stinky tofu, durian, natto, and Vegemite food sauce, which we jokingly call "Australian stinky tofu". It is a dark brown Australian food sauce that is commonly eaten on sandwiches, toast and combs. Although the sauce tastes extremely salty, with a hint of bitterness and a peculiar taste, it has become an essential food for many Australian families and is considered Australia's "national food". A thin layer of Virgin's wheat on toasted bread, coupled with butter or soft cheese, is not hard to accept, but will have a special flavor.
French soft cheese
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In addition to being the world's largest wine producer, France is also the world's largest wine consumer market. France is famous for its wines and has always been known as the "country of red wine". But many people may not know that France is also known as the "land of cheese". Cheese is a symbol of French cuisine and one of the essential meals on the French table. French soft cheese is one of many cheese categories. As you can see from the name, compared with other categories, soft cheese is characterized by its soft texture, mild taste, tender taste, rich milk flavor, and is often used as a special "sauce". People will spread it directly on bread or biscuits and eat it, or eat it directly. If you want to try it, you can choose goat cheese from Podol.