How to make sesame sauce for hot pot delicious

The main methods for preparing sesame paste in hot pot include adjusting the ratio of sesame paste, adding seasonings, controlling the thickness, pairing ingredients, and mastering stirring techniques.

1. Adjust the ratio of sesame paste

Sesame paste is the basis of hot pot dipping sauce, and it is recommended to choose pure sesame paste or mixed peanut butter. Pure sesame paste has a strong aroma but a bitter taste. It can be mixed with a small amount of peanut butter, with a ratio of about 3:1. If you prefer a richer taste, you can increase the proportion of peanut butter appropriately, but it should not exceed the amount of sesame sauce used to avoid masking the aroma of sesame seeds. When mixing, you can try mixing a small amount first and adjust according to personal taste.

2. Adding Seasoning

Basic seasonings include soy sauce, vinegar, sugar, and sesame oil. Fresh soy sauce should not be too much, about 5 milliliters is sufficient; Vinegar can relieve greasiness and enhance aroma, with a dosage of half that of light soy sauce; White sugar can neutralize the astringency of sesame paste, and can be added in small amounts; Sesame oil can enhance the overall flavor. You can also add garlic paste, cilantro powder, chopped scallions, chili oil, etc. according to your preferences, but you need to maintain a clear distinction between primary and secondary ingredients to avoid mixed flavors.

3. Control the thickness

Sesame paste. If it is too thick to be used directly, it needs to be diluted with warm water or broth. It is recommended to add a small amount of warm water at about 50 ℃ in stages and stir until smooth. The appropriate dilution level is to be able to hold a spoon without easily dripping. If used as a dipping sauce for meat, it can be slightly thick, and when paired with vegetables, it can be slightly thin. Be aware that high water temperature can cause the sauce to clump, while low water temperature can make it difficult to mix evenly.

IV. Matching accessories

Classic matching includes Fermented bean curd juice, leek flower and shrimp paste. Northern flavor can be added with rotten milk and leek flower, the proportion is about 1/3 of sesame paste; Coastal areas can add a small amount of shrimp sauce for freshness. These auxiliary materials have a high salt content, so it is necessary to reduce the amount of soy sauce used. It is also possible to innovatively add crushed peanuts and white sesame seeds to enhance the taste, or squeeze lemon juice to add a fresh flavor.

Fifth, master the mixing technique

When preparing, it is necessary to continuously stir in the same direction to fully blend the sauce and seasoning. Suggest using a deep bowl and a long handled spoon, stir evenly to avoid splashing. If there is separation of oil and sauce, stir with warm water until re emulsification occurs. Let the prepared sesame paste stand for 10 minutes to enhance the flavor and blend together. Stir slightly before use. The remaining sauce needs to be sealed and refrigerated, and when reused, it needs to be re mixed.

Hot pot sesame paste should be stored with attention to sealing and refrigeration. It is recommended to prepare an appropriate amount each time and consume it within 2 days. If the sauce has layering or an unpleasant odor, it should not be continued to be used. Different hotpot ingredients are paired with varying concentrations of sesame paste. Meat is suitable for thick sauces, while soy products and leafy vegetables are suitable for thin sauces. In winter, increase the proportion of oil to keep warm, and in summer, add vinegar or lemon juice to stimulate the appetite. Homemade sesame paste can be made by grinding roasted sesame seeds, which have a stronger aroma. When mixing, small bowls can be prepared for packaging, making it convenient for multiple people with different taste needs.