Lychee squid roll, delicious or not, the key is in seasoning, 4 little tricks, guaranteed to teach you.
Whether we are engaged in home cooking or restaurant cooking, no matter what kind of dish, we must pay attention to a "taste" word. If a dish does not have a taste to support, it is not a delicious dish, let alone a full color and flavor.
Whether a chef is qualified or not, not only can he say that he can work a few knives, or he can turn the pot, he is a good chef, and the one who can really pick up the beams also has to work harder on seasoning. Of course, when we cook home-cooked food, we don't pay so much attention to it, as long as we can master the use of good taste, it is enough to be able to compete with a third-rate chef.
"Lychee flavor" because the taste is like fruit, so the name of lychee flavor, its seasoning principle and operation method, basically similar to the "sweet and sour taste", the difference lies in the degree of sour and sweet. Dishes cooked with sweet and sour flavors, eating this to import can clearly feel the sweet and sour taste, and the salty taste is in the mouth is to be able to stand out, so the salty taste is the basic taste of sweet and sour taste.
"Lychee flavor" is both sweet and sour and salty, that is to say, after this seasoning method is cooked, the eater can feel two tastes at the same time, that is, sweet and sour and salty.
In terms of mastery, the sweet and sour taste of lychee flavor is lighter than that of sweet and sour, and the salty taste is slightly heavier. As for the use and dosage of green onions, ginger, garlic, and pickled red peppers, they are basically the same. In practice, it is experienced that the sour taste in the sweet and sour taste of the lychee taste should precede the sweetness, that is to say, eating this is a kind of first sour and then sweet in the feeling, and the lychee flavor is mostly used for Hechuan meat slices, pot meat slices, lychee loin blocks, lychee phoenix breasts, lychee squid rolls and so on. Next we share due to the delicious recipe "Lychee squid roll".
Lychee squid rolls
Main ingredients:
Five hundred grams of fresh squid.
Supplementary ingredients:
80 grams of lean pork, 5 grams of salt, 15 grams of red pickled pepper, 1 small slice of green onion, vegetable oil, 5 grams of starch, 5 grams of ginger, 1 gram of monosodium glutamate, 5 grams of soy sauce, 5 grams of cooking wine, 2 grams of balsamic vinegar, 5 grams of sugar and 2 grams of red oil.
method:
Step 1: First process the squid, tear the membrane off the squid, wash it and then punch a cross knife along the squid pattern, then cut it into pieces of the same size and then chop the sour cabbage and red pickled pepper, cut the green onion, ginger and garlic into minced pieces for later.
Step 2: Bring the cut squid to a boil in the pot and cook until rolled until it is rolled, remove the dried water and set aside.
Step 3: Mix the ingredients bowl, add 5 grams of salt, 5 grams of soy sauce, 2 grams of balsamic vinegar, 5 grams of sugar and stir well.
Step 4: After the pot is poured into the pot with an appropriate amount of vegetable oil and heated, the shallots, ginger, garlic and pickled pepper are poured into the sauté to make the aroma, and then the squid rolls are sautéed a few times, then add a little appropriate amount of broth to boil, pour the seasoned sauce into the lid of the pot and simmer for about a minute, then drizzle with water starch and sprinkle the green onions to plate.
summary:
1, lychee flavor and then specific operation and application of sometimes the concentration of sweet and sour taste is slightly higher, like pot meat slices, sometimes the opposite, such as: lychee waist block, but still belongs to the lychee flavor.
2, lychee taste is light and delicious, has the effect of harmony, degreasing, removing odor.
3, and the lychee flavor is not a back taste phenomenon, but also with other compound flavors, but the point to pay attention to can be with sugar, fruit vinegar can not be eaten together, otherwise you can not taste the original taste of the dish.
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