What sauce is suitable for spring bamboo shoots and mountain delicacies Taiwanese Meatballs
The core idea of matching spring bamboo shoots and mountain delicacies with Taiwanese Meatballs sauce is to "line the freshness without grabbing the taste", which not only highlights the crispness and tenderness of spring bamboo shoots, the fresh fragrance of mountain delicacies, and the mellowness of Taiwanese Meatballs, but also enriches the taste level through the salty, slightly spicy, or sour
The core idea of matching spring bamboo shoots and mountain delicacies with Taiwanese Meatballs sauce is to "line the freshness without grabbing the taste", which not only highlights the crispness and tenderness of spring bamboo shoots, the fresh fragrance of mountain delicacies, and the mellowness of Taiwanese Meatballs, but also enriches the taste level through the salty, slightly spicy, or sour sweet flavor of the sauce. The following three types of sauces can be selected according to the flavor needs:
1. Basic salty and fresh type: highlighting the original flavor of ingredients, suitable for most cooking methods
This kind of sauce is based on salty and fresh food and does not add heavy seasoning. It is suitable for stewing and steaming Taiwanese Meatballs and can retain the original flavor of the ingredients.
Light soy sauce+sesame oil+chopped scallion sauce: take 3 tablespoons of light soy sauce and 1 tablespoon of sesame oil, add chopped scallions and a little warm water to mix. The salty and fresh taste is warm and moist with sesame oil. The scent of chopped scallions can relieve the greasy Taiwanese Meatballs, especially suitable for Taiwanese Meatballs stewed in clear soup. When dipping, it does not cover up the crispness and tenderness of spring bamboo shoots.
Oyster sauce+minced garlic+millet chili sauce: 2 spoonfuls of oyster sauce with minced garlic (or minced garlic), a little chopped millet, add 1 spoonful of cold white wine and stir well. The fresh and mellow oyster sauce can amplify the taste of Shanzhen. Garlic sauce can enhance the flavor, and millet chili is slightly spicy, which is suitable for frying or braising Taiwanese Meatballs, to increase the spicy flavor beyond salty and fresh.
2. Slightly spicy and appetizing type: Relieve greasiness and enhance flavor, suitable for heavy or greasy dishes
For fried, fried or heavily braised Taiwanese Meatballs, the slightly spicy sauce can balance the greasy feeling, stimulate appetite, and do not destroy the delicious taste of mountain delicacies.
Red oil bean paste+sweet vinegar+white sugar paste: 1 tablespoon of red oil bean paste (chopped), 2 tablespoons of sweet vinegar, half teaspoon of white sugar, and a little water, boil for 1 minute, cool and then use. It is salty and hot with sour and sweet taste. The sauce flavor of bean paste can blend with the fat flavor of Taiwanese Meatballs, and the sour feeling of vinegar can relieve the greasy, suitable for matching with fried Taiwanese Meatballs that are crisp outside and tender inside.
Rattan pepper oil+light soya sauce+coriander sauce: 2 tablespoons of light soya sauce, 1 tablespoon of rattan pepper oil, mixed with chopped coriander and a little salt, the rattan pepper has a fresh hemp flavor, and the coriander is fresh. It is suitable for matching with hot Taiwanese Meatballs, especially highlighting the unique aroma of mountain treasures (such as mushrooms, bamboo fungus), suitable for the taste of hemp flavor.
3. Sweet and Sour Refreshing Type: Suitable for summer or cold food, balanced and heavy feeling
If Taiwanese Meatballs are eaten after cooling (such as Taiwanese Meatballs in cold sauce), or if you want to mix them with refreshing taste, sour and sweet sauce can neutralize the mellowness of Taiwanese Meatballs, bringing fresh taste experience.
Tomato sauce+honey+lemon juice sauce: 2 spoons of tomato sauce, 1 spoonful of honey, a few drops of lemon juice, add a little water and mix well. The acidity and sweetness have a lemon fragrance. The acidity and sweetness can be adjusted according to preferences. It is suitable to match fried Taiwanese Meatballs, especially to form a "sour sweet+crisp fresh" contrast with the crispness of spring bamboo shoots, which is suitable for summer consumption.
Rice vinegar+sugar+ginger paste: 3 spoons of rice vinegar, 1 spoonful of sugar, and a little ginger powder. Heat them until the sugar melts and let them cool. The sweet and sour ginger powder can remove the meat smell. It is suitable for cold dish Taiwanese Meatballs. For example, Taiwanese Meatballs are sliced and dipped, which is fresh and not greasy, and can highlight the delicious taste of mountain delicacies.
Home
Product
Wechat
Telephone