Ingredients
1/2 cup soy sauce
1/4 cup rice vinegar or distilled
1 white vinegar
2 tsp granulated sugar
1 clove garlic, peeled and
1 minced
2 tsp finely minced fresh ginger
1 green onion, including
1 green part, finely chopped
1 a few drops hot chili oil
Directions
Mix ingredients together and serve in side dish.
Shared by Cate Vanicek
Servings: 1 servings
Pot Sticker Dipping Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Sauce
The History of Recipes
We are able to read the history of written recipes far back into history, certainly as far back into history as the ancient Egyptians, and possibly even further. However, sadly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, main course and afters, a style of dining still practiced today. Additionally, he tells us how the ancient chefs made use of many different herbs, including some familiar names like basil, fennel and asafoetida. During the next few centuries, the powerful and wealthy competed to serve the most exotic banquets, and because of this chefs and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cook books were highly popular mostly due to higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Pot Sticker Dipping Sauce recipe.
