The flavor type of Practical Technique of Sichuan Cuisine
The main feature of Sichuan cuisine seasoning is diversification, which is often said to be "hundred dishes and hundred flavors", but at the same time highlights the main flavors such as hemp and spicy. The special feature of Sichuan cuisine is that it is skillfully mixed with two or more single condiments to make compound condiments with different characteristics. Sichuan cuisine has many flavor types and ranks first among major cuisines.
If you want to understand the art of flavoring in Sichuan cuisine, you must first have an understanding of the spices used in Sichuan cuisine. The role of condiments is either to remove fishy and remove the skin, or to change the sexual taste of the raw materials, or to increase the flavor and color, or to create a special flavor. The reason why Sichuan flavor is unique and wins with taste is closely related to the condiments it uses, such as making back pot meat or fish fragrant meat shreds, if you do not use authentic Pixian watercress and pickled peppers, it is difficult for people to appreciate its unique taste. To cook Sichuan cuisine, some important seasonings such as Sichuan salt, peppercorns, Pixian watercress, pickled peppers, etc., are absolutely indispensable. The special main ingredients, accessories and condiments used by Sichuanese people in Sichuan restaurants opened abroad must be specially transported from Sichuan. The common flavor types of Sichuan cuisine are introduced as follows:
● Spicy flavor type
The combination of the spiciness of chili peppers and the traditional hemp flavor of Sichuan cuisine forms this unique flavor type of spicy taste that is thick, salty and fragrant. Take the boiled fish we often eat, Sichuan people are good fish, the world knows, Sichuan cuisine is characterized by spicy, natural Sichuan people cook fish, more spicy taste out. Although "boiled fish" is literally not spicy, it is a typical dish of Sichuan fish spicy food, which fulfills the essence of Sichuan cuisine's spicy taste. Spicy dishes have the strongest lineup in Sichuan cuisine, from boiled beef and mapo tofu in traditional Sichuan cuisine to boiled fish, spicy field snails, spicy crayfish in new Sichuan cuisine, etc., all of which are representatives of spicy flavor. Spicy dishes are mainly made of peppers, peppercorns, Sichuan salt, monosodium glutamate, Ganxian watercress, bean drums, soy sauce, cooking wine, etc., and the use of peppers and peppers varies from dish to dish, some with Pixian watercress, some with peppercorn grains, and some with pepper noodles are not all a model. Due to the flavor needs of different dishes, this flavor type can also be added with sugar or mixed with bad sauce, tempeh, five-spice powder, sesame oil. A good chef cooks spicy dishes, it is necessary to be hemp but not woody, spicy but not dry, spicy in the fresh, spicy in the flavor, spicy and endless. It is suitable for dishes made of chicken, duck, rabbit, pig, cattle, sheep and other poultry, meat and offal of poultry, as well as dishes made of dried and fresh vegetables, beans and soy products. Hemp, spicy, salty, fresh, hot at the same time. Ingredients: peppercorns (oil, noodles), pickled peppers, bean paste, sea pepper noodles, red pepper oil, dried chili festival, knife edge sea pepper, spicy sauce, chili shreds, salt, monosodium glutamate, chicken essence, fresh soup, ginger, green onion, garlic, cooking wine, starch, pepper, sugar, vinegar. Ratio: 0.5 peppercorns or 0.2 peppercorns, 0.3 dried chili peppers, 3 Sichuan bean paste, sugar 1, vinegar 1, green onion, ginger, garlic, wine, soy sauce, MONOS glutamate to taste. Preparation: First fry the dried pepper until brown, then sauté the peppercorns until fragrant, sauté the onions, ginger and garlic, and then add other seasonings. For the hemp flavor, you can also add some pepper powder. (Fried peppercorns are fragrant, and the hemp flavor comes from the peppercorns).
Features: golden red color, spicy and fragrant, with a slight sweetness and sourness. Spicy diced fish, mapo tofu and so on.
● Sour and spicy type
Sour and spicy type is one of the main flavor types in Sichuan cuisine after spicy flavor type, sour and spicy type dishes are by no means the protagonists of chili singing, but first find a balance between the spiciness of chili peppers and the spiciness of ginger, and then use vinegar, pepper, sesame oil, monosodium glutamate these anti-spicy condiments to reconcile, so that it forms a unique flavor of mellow and slightly spicy, salty and umami. In the preparation of sour and spicy dishes, we must grasp the principle of salty taste as the basis, sour taste as the main body, and spicy flavor as the main body, and use moderate ingredients. Most of the spicy and sour dishes are hot dishes, such as eel vermicelli pot, pineapple beef fillet, etc. are all slightly spicy flavors, and some cold dishes such as sour and spicy fern root powder are also sour and spicy. Slightly spicy and salty, salty and umami. Ingredients: Lactic acid (drunkenness, vinegar) pepper, ground pickled pepper, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, cooking wine, starch, old clam, green onion. Proportion: Spicy flavor is used for stir-frying vegetables and for stew, the former ratio is: Sichuan watercress sauce 1, sugar 0.6, vinegar 0.9, green onion, ginger, garlic and wine, soy sauce, fresh soup, red oil appropriate amount. It is prepared by sautéing shallots, ginger, garlic and bean paste, and then mixing other flavors. The latter ratio is 0.8% of white pepper, 6 vinegar, 6 minced green onion and coriander, and a little sesame oil. The former is characterized by being sour, spicy and fragrant, slightly sweet, and the latter is sour and spicy, salty and sour on the top, and spicy when swallowed. It is used for stir-frying vegetables such as sour and spicy squid rolls, sour and spicy fish fillets, and braised vegetables such as sour and spicy soup, sour and spicy braised chicken blood, etc.
● Pickled pepper flavor type
In recent years, the pickled pepper series has become a grand view in the new Sichuan cuisine, which has played the characteristics of fresh and slightly spicy pickled peppers and slightly brought back sweetness to the extreme, which is a model of four or two thousand pounds in cooking. Good pickled pepper flavor is positive, the roots are hard, old and fragrant, and the appetizer of food makes you want to stop. Pickled pepper flavor type is widely used in hot and cold dishes, common cold dishes such as assorted kimchi altar, pickled pepper claw, etc. are made of wild mountain pepper, peppercorns, sugar and other ingredients into a special altar, soaking out a pot of fresh and mellow; and bubble pepper bullfrog, pickled pepper duck blood, pickled pepper cuttlefish, bubble pepper double crisp, pickled pepper rabbit and other pickled pepper series of hot dishes are mostly made with mash juice, rock sugar and other spices to prepare, the same has a different taste. Pickled peppers are fresh and slightly spicy, slightly sweet.
● Strange taste type
Because it integrates all the flavors, each flavor is balanced and very harmonious, so the word "strange" praises its taste. Strange flavor type is mostly used in cold dishes, with Sichuan salt, soy sauce, red oil, pepper noodles, sesame paste, sugar, vinegar, cooked sesame seeds, sesame oil, monosodium glutamate mixed, can also be added ginger rice, garlic rice, green onion, thus forming salty, sweet, spicy, sour, fresh, fragrant and coordinated characteristics. When mixing strange flavors, so many different condiments are mixed together, we must pay attention to the proportions and appropriate combinations, so that the various flavors are not oppressive to each other and complement each other. The weird flavor type is suitable for dishes made of chicken, fish, rabbit, flower kernels, peach, broad beans, peas, etc. Strange cold powder is a masterpiece of strange flavor type dishes in Sichuan cuisine. Salty, sweet, spicy, sour, fresh and fragrant are equally important and harmonious. Ingredients: salt, soy sauce, sugar, peppercorn noodles, peppercorn oil, red oil chili, vinegar, monosodium glutamate, chicken essence, fresh soup, sesame oil, sesame paste, cooked sesame seeds, ginger, green onion, garlic. Ratio: Sichuan bean paste 1, sesame paste 1, sugar 0.8, vinegar 0.8, peppercorn powder 0.05, oil 1, green onion, garlic paste 0.1 each, soy sauce, fresh soup to taste. Preparation: It is first sautéed with Sichuan bean paste until the oil turns red, use fresh soup to open the sesame sauce, and add all the ingredients to mix evenly. Features: spicy, hemp, sweet, sour, salty, fresh, fragrant and other flavors are integrated, and the taste is very rich. Can be modulated with weird chicken cubes, weird duck slices and so on.
● Paste spicy lychee flavor type
The paste-spicy dish has the characteristics of spicy salty and fresh, slightly sweet aftertaste, it is made of Sichuan salt, dried red pepper, peppercorns, soy sauce, vinegar, sugar, ginger, green onion, garlic, monosodium glutamate, cooking wine. Its spicy flavor, because it is fried in a frying pan with dried chili peppers, making it a paste and spicy shell, and the taste will be affected by the heat or excessive heat. Paste-spicy dishes are fried with a method of simmering, taking the dry aroma and paste spicy of their peppers, and simmering the spicy flavor into fresh raw materials over high heat, which is a combination of extreme charred and fresh, and it is deeply interesting to create a mutually reinforcing. It is suitable for dishes made from poultry, livestock meat, and dishes made from vegetables. Legend has it that the Kung Pao chicken diced chicken originated from the famous minister Ding Baozhen at the end of the Qing Dynasty, that is, the dried chili pepper and peanut rice were fried into the chicken cubes, forming this sweet, sour and spicy mixture, and the style of the famous Sichuan dish was outstanding, and many dishes named after Gong bao were born, such as Miyo tofu. Spicy and salty with a slightly sweet aftertaste. Ingredients: dried sea pepper festival, red oil, peppercorns, sesame oil, salt, chicken essence, monosodium glutamate, cooking wine, starch, sugar, ginger, green onion, garlic, vinegar.
● Red oil flavor type
Whether there is a pot of spicy and spicy red oil spicy seeds is the key to making a good cold dish. To refine red oil, we must first pay attention to the quality of peppers, and secondly, we must pay attention to the collocation of pepper varieties, so that it has both the ruddiness of Chaotian pepper, the fragrance of two gold bars, the spiciness of millet pepper, and the final refining, but also a point of delicacy and ingenuity. In this way, the red oil is refined, which is bright into the eyes and into the nose, and after the entrance, the spicy taste will be layered. Red oil flavor type is made of this special red oil and soy sauce, sugar, monosodium glutamate, in some areas with vinegar, garlic paste or sesame oil, red oil flavor of the spicy taste is lighter than the spicy flavor type, its color is red, spicy but not dry, mellow and long. It is suitable for dishes with chicken, duck, pig, cattle and other poultry meat and belly, tongue, heart and other livestock offal as raw materials, and also suitable for dishes with tuber fresh vegetables as raw materials. The red oil flavor type is a large family in cold dishes, and the husband and wife lung slices, roasted pepper skin eggs, radish shredded white meat, red apricot chicken, etc. all belong to this flavor type. Spicy but not dry, mellow aroma and long.
Ingredients: sea pepper in red oil, sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, sugar, a pinch of green onion, ginger, garlic.
● Home-style type
This flavor type is named after "homely", which is taken from the meaning of "often at home", which is characterized by salty and fresh and slightly spicy, because of the needs of the dish, or the aftertaste is slightly sweeter, or the aftertaste is slightly vinegary, and it is most widely used in hot dishes. Home-style dishes are generally prepared with Pixian watercress, Sichuan salt and soy sauce, but also can be selected as canadian dollar red watercress or soaked red pepper, cooking wine, tempeh, sweet sauce and monosodium glutamate. As the first product in Sichuan cuisine, Hui Pot Meat is a home-style classic dish that returns to simplicity and simplicity after thousands of hammers and hammers. The secret of its mouth-watering, appetizing, food-obsessed, and thoughtful aftertaste lies in the word fine, and the simpler it is, the more careful it is. Salty and slightly spicy, or slightly sweet aftertaste, or slightly vinegary aftertaste. Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, minced pepper, shallots and garlic, bean paste, sugar, vinegar, cooking wine, starch. (Adding fresh pepper is the taste of Yibin)
● Fish flavor type
The fish flavor type is named after the unique cooking method of Sichuan folk fish seasoning. To cook a fish-scented dish, stir-fry the aroma in oil with garlic slices or garlic grains and pickled chili peppers, green onions and ginger slices, then add the main ingredients and stir-fry, and then use soy sauce, vinegar, sugar, cooking wine, chicken essence, salt, and water bean powder to collect the juice, and then it can be plated into a dish. Fish-flavored dishes are salty, sweet, sour and spicy, ginger, green onions and garlic are fragrant, and one of the "four staple foods" in traditional Sichuan cuisine, shredded fish and meat, are outstanding representatives of fish-flavored dishes. Salty, sweet, sour and spicy, ginger, onion and garlic aroma is strong. Ingredients: vegetable oil, pickled red pepper, ginger, garlic, green onion, white soy sauce, vinegar, sugar, Sichuan bean paste or (Pixian watercress sauce,) mushroom essence, water to taste. Ratio: 1 shallot, ginger, garlic paste, 0.5 pickled pepper, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce, MSG to taste. Preparation: Sauté shallots, ginger, garlic and pickled peppers, then sauté the bean paste to produce red oil and mix with other spices. The color red taste is sweet, sour, spicy and balanced, not too strong, not too strong. It can be made with shredded fish, eggplant, fish dipping sauce, etc. To make a normal serving of "fishy" flavor, you need 5 grams of ginger, 60 grams of green onion, 10 grams of garlic, 20 grams of pickled chili peppers, and 15 grams of sweet and sour vinegar.
● Lychee flavor type
The name of the lychee flavor type comes from its taste like lychee, sweet and sour, which is made of Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate, cooking wine, and cooked with the spicy smell of ginger, green onion and garlic, and is mostly used in hot dishes. When modulating this flavor, there must be enough salty taste, on this basis can show the sour and sweet taste, sugar is slightly less than vinegar, pay attention to the proportion of sweet and sour moderate, ginger, green onion, garlic only take its spicy aroma, the amount should not be too heavy, so as not to dominate. Pot pork slices are the representative of the lychee flavor type in traditional Sichuan cuisine, and the root ribs are the best lychee flavor type in the new Sichuan cuisine, it is the most essential section of the cut ribs, borrowing from the practice of Cantonese cuisine, adding the spices of green and red uncle grains and green onion grains in the sweet and sour salty fresh. Sweet and sour, salty and fresh, taste like lychee, sweet and sour. Ingredients: vinegar (big red vinegar, citric acid), sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper festival, red oil, peppercorns, ginger, garlic, diced green onion, cooking wine, starch.
● Salty and umami type
The characteristics of salty and fresh flavor make the salty and umami type widely used in cold and hot dishes, often made of Sichuan salt and monosodium glutamate, because of the flavor needs of different dishes, it can also be prepared with soy sauce, sugar, sesame oil and ginger, salt and pepper. When modulating, we must pay attention to mastering the salty taste moderately, highlighting the umami taste, and strive to maintain the fresh taste of vegetables as cooking raw materials themselves, white sugar only plays a role in freshening, the amount must be controlled, can not reveal the sweetness, sesame oil is only for flavor, must control the dosage, do not overdo it. Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, pepper, ginger, green onion, garlic, cooking wine, starch. Nestlé Stir-fried Emperor uses fresh squid, fresh shrimp, conch slices, cashew nuts and other raw materials as raw materials, highlighting the delicious taste of raw materials, fresh and refreshing, soup vegetables, colorful clouds, etc. are salty and fresh flavors. The taste is delicious, fresh and refreshing, salty and fresh.
● Sweet flavor type
As the name suggests, its characteristics are pure sweet and fragrant, it is based on sugar or rock sugar as the main condiment, due to the flavor needs of different dishes, can be accompanied by an appropriate amount of edible essence, and supplemented with honey roses and other candied fruits, cherries and other fruits and juices, peach kernels and other dried nuts. Sweet flavor type has honey juice, sugar sticky, ice juice, sprinkling sugar and other preparation methods, no matter which method is used, you must master the amount of sugar used, too much will hurt. Honey tomato is made by peeling off the outer skin of cherry tomatoes, accompanied by honey osmanthus flowers, and then soaked in honey juice, which is sweet and delicious, and its mellow and soft beauty can complement the spicy stiffness. Pure sweet and fragrant, sweet and delicious, mellow and feminine. Ingredients: sugar, starch.
● Smoky flavor type
Smoke flavor type is mainly used to smoke meat as raw material dishes, with straw, cypress branches, tea flavor, camphor leaves, peanut shells, bran shells, sawdust as smoking materials, the use of its incomplete combustion of the thick smoke, so that the pickled flavor of the raw materials reabsorbed or adhered to a special flavor, the formation of salty and mellow, unique flavor characteristics. Smoke flavor type is widely used in cold and hot dishes, and different seasonings and smoking materials should be selected according to the needs of different dishes. Dried tofu bacon is made of fine pork belly (flank or buttocks), smoked with cypress branches, tea leaves, camphor leaves, peanut shells and other raw materials, and then cooked with refined dried tofu, with an aromatic smell, delicious and delicious. The smoke aroma is prominent, the smell is aromatic, delicious and delicious. Ingredients: smoked material, salt, monosodium glutamate, ginger, green onion, allspice.
● Pepper and hemp flavor type
Pepper hemp is the unique flavor of Sichuan cuisine, with Sichuan salt, peppercorns, shallot leaves, soy sauce, cold chicken soup, monosodium glutamate, sesame oil concoction, peppercorns and shallots of the fragrance complement each other, refreshing without losing spicy, mostly used in cold dishes, especially suitable for summer. When preparing, high-quality peppercorns must be used to reflect the flavor, and the peppercorn granules should be salted and chopped with a knife with green onions to form a mushroom, so that the spicy taste of the pepper is combined with the salty and umami taste. Pepper ma tian snail slices are the best cold food to accompany the meal and wine. Pepper is spicy, salty and delicious. Ingredients: peppercorns (oil, grains), seedless peppercorns, sesame oil, green onion leaves, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine, starch. Ratio: 10 white onions, 2 peppercorns, 12 soy sauce, 2 sugar, 2 vinegars, MSG, a little fresh soup. Preparation: Soak the peppercorns in wine overnight, then chop them together with the white onion into a fine puree, add soy sauce, sugar, vinegar and other ingredients. Features: Hemp fragrant and salty. It can be used to mix pepper hemp slices, pepper hemp belly slices and other dishes.
● Garlic paste flavor type
Garlic paste flavor type dishes are mainly made of garlic paste, red soy sauce, sesame oil, monosodium glutamate, red oil, on the basis of red oil flavor reuse garlic, garlic in it to astringent, add spice, in order to have the taste of the ups and downs. Garlic puree is mainly used in cold dishes, and the white meat of garlic paste is a famous piece in Sichuan cuisine. To make this kind of dish, other spices must not be too heavy, otherwise, the aroma of garlic paste is pressed, and the noise is dominant, which is the opposite of the cooking. In addition, to make garlic paste cold dishes, must be freshly eaten, garlic paste cold mixed dishes, after a long time, not only will lose the fresh flavor, but also make the garlic paste produce a pungent and unpleasant taste, so the garlic flavor type of dishes, can not stay overnight. Ingredients: garlic rice (garlic water, minced garlic), sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, red oil, sugar, green onion.
● Five-spice type
The so-called "five spices" is the traditional saying that food is cooked with several spices, and the spices used are usually shan nai, star anise, cloves, cumin, licorice, sand kernel, old cog, cinnamon, grass fruit, pepper and so on. Choose as appropriate according to the needs of the dish, there are far more than five. The five-flavor type is characterized by strong aromatic salty freshness, with the above spices plus salt, cooking wine, ginger, green onions, etc., can pickle food, cook or marinate a variety of cold and hot dishes, the scope of application: animal meat and poultry, livestock offal as raw materials dishes and beans and products as raw materials of dishes. For example, such as spiced beef, the use of natural spices of the spicy flavor can make the dishes more fragrant and delicious in the salty and fresh. Fragrant and salty, naturally spicy. Ingredients: five spices, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine, pepper, green onion, sugar.
● Sweet and sour flavor type
Sweet and sour flavor type is made of sugar and vinegar with the main seasoning, accompanied by Sichuan salt, soy sauce, monosodium glutamate, ginger, green onion, garlic, which is characterized by sweet and sour taste, salty and fresh aftertaste, and is also widely used in hot and cold dishes, and common dishes include sweet and sour ribs. When preparing, it is necessary to use sugar and vinegar on the basis of the appropriate amount of salty taste to highlight the sweet and sour taste. The sweet and sour flavor type and the lychee flavor type are relatively similar, the difference is that the proportion of sweet and sour between the two is different, the lychee flavor is first sour and then sweet, and the sugar sour taste is first sweet and then sour, the two have mutual emphasis, different styles. Sweet and sour, salty and fresh aftertaste. Ingredients: sugar, vinegar (big red Zhejiang vinegar, citric acid), salt, soy sauce, rice dumplings, chicken essence, fresh, ginger garlic rice, green onion, cooking wine, starch.
● Salty and sweet type
The salty and sweet type is characterized by its emphasis on saltiness and sweetness, and its fresh flavor, which is mostly used in hot dishes and is made of Sichuan salt, sugar, pepper and cooking wine. Due to the flavor needs of different dishes, you can add ginger, green onion, peppercorns, rock sugar, sugar color, allspice powder, mash sauce and chicken fat. When blending, the salty and sweet flavors can be emphasized, or salty is slightly heavier than sweet, or sweet is slightly heavier than salty. Cherry meat is named because of its color like cherries, is a traditional salty and sweet taste dish, because the sweetness can not suppress the fishy smell of the meat, so salt must be used to play a role in fishy, freshening, sweetening. It is both salty and sweet, with a fresh flavor.
● Tangerine peel flavor type
Tangerine peel is fragrant, spicy and thick, slightly sweet, which is the main feature of the tangerine peel flavor type. It is made with tangerine peel, Sichuan salt, soy sauce, vinegar, peppercorns, dried chili festivals, ginger, green onions, sugar, red oil, mash juice, monosodium glutamate, and sesame oil. The tangerine flavor type is mostly used in cold dishes, and its application range is to use poultry and livestock meat as raw materials. Such as tangerine peel ribs, etc., it is the use of the bitter taste of tangerine peel, and peppercorns, with peppercorns, produce a special compound fragrance, so it forms this unique flavor type. When modulating, the amount of tangerine peel should not be too much, too much of the aftertaste is bitter, sugar, mash juice is only fresh, the amount of use to slightly feel sweet as a degree. The tangerine peel is aromatic, spicy and thick, slightly sweet. Ingredients: Peppercorns, dried chili pepper festivals, red oil sea pepper, salt, monosodium glutamate, chicken essence, fresh soup, star anise, yamana, ginger, green onion, sesame oil, tangerine peel, sugar, cooking wine. Ratio of seasoning: 0.5 peppercorns, 1 dried chili pepper, Sichuan bean paste 3, sugar 2, tangerine peel 2, soy sauce, monosodium glutamate, green onion, ginger, garlic, wine to taste. Preparation: First fry the dried peppercorns, and then sauté the peppercorns to produce the aroma, such as using tangerine peel pieces, also add sautéing, if the powder is made of roasted dry tangerine peel, it can be sprinkled when cooking is nearly finished. Sauté shallots, ginger and garlic until fragrant, then sauté the sauce, then add soup and other ingredients to simmer the raw materials. Taste characteristics: spicy and fragrant, with the unique aroma of tangerine peel, can be made of tangerine peel beef, tangerine skin chicken and so on.
● Sauce flavor type
Sauce flavor type to the sauce fragrant, salty and sweet as the main features, mostly used in hot dishes, with sweet sauce, Sichuan salt, soy sauce, monosodium glutamate, sesame oil mixed, due to the needs of different dishes flavor, you can add sugar or pepper noodles and ginger, green onions. When preparing, the texture, color and taste of the sweet sauce must be examined, and the amount of other spices used according to the special requirements of the flavor of the dish is determined. Ingredients: sweet noodle sauce, green onion, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, minced garlic, sugar, cooking wine, starch. Sauce fried duck tongue is a typical sauce flavor type dish, it is the duck tongue is fried with sweet noodle sauce, the sauce is thick and thick, delicious and mellow. The sauce is rich in flavor, salty and sweet.
● Ginger flavor type
When preparing cold dishes such as red apricot chicken, it is necessary to reuse ginger and vinegar on the basis of salty and umami taste, highlighting the taste of ginger and vinegar; and in the preparation process of hot dishes such as ginger chicken, according to the needs of different dishes, pixian watercress or chili oil should be added, but on the premise of not affecting the taste of ginger and vinegar. Ginger is mellow, salty and slightly spicy. Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, sesame oil, vinegar, green onion, cooking wine.
● Sesame sauce flavor type
Sesame sauce flavor type is mostly used in cold dishes, made of sesame paste, sesame oil, Sichuan salt, monosodium glutamate, thick chicken juice, a few dishes also add soy sauce or red oil. When mixing, the tahini should first be dispersed with sesame oil, so that the aroma of tahini and the aroma of sesame oil are integrated, and then mixed with Sichuan salt, monosodium glutamate and thick chicken juice, which forms this sesame sauce flavor, salty and mellow sesame sauce flavor type dish. Ingredients: salt, monosodium glutamate, chicken essence, fresh soup, sesame oil, green onion, white vinegar, sesame paste, ginger garlic rice, green onion. Traditional dishes such as anchovy tail and fish magnolia are representatives of sesame sauce-flavored dishes. Salty and mellow, sesame sauce flavor is strong.
● Salt and pepper flavor type
The pretzel type is characterized by fragrant and salty, mostly used in hot dishes, and is made of Sichuan salt and peppercorns. When mixing, the salt should be fried dry and watery, scooped into a very fine powder, peppercorns must be kang fragrant, and also scooped into fine powder. Peppercorns and salt are prepared in a ratio of 1:4, ready to use, and should not be left for a long time to prevent their aroma from volatilizing and affecting the taste. There are also many pretzel-flavored dishes, and their application range is based on chicken, pork, fish and other meats. Such as pretzel shrimp, pretzel and salt eggplant cake, etc. Fragrant and salty.
● Fragrant bad taste type
The fragrant taste type is characterized by mellow salty freshness and sweetness, and is widely used in hot dishes and also used in cold dishes. Made with a mixture of mustard juice or mash, Sichuan salt, monosodium glutamate and sesame oil, pepper or pepper, rock sugar and ginger and green onion can be added due to the flavor needs of different dishes. When mixing, highlight the mellow aroma of the sauce or mash juice. Its representative dish, such as fragrant meat, is fried with slices of meat, and then fried in a pot of fragrant meat, making it both salty and mellow, and slightly sweet. Salty and mellow, and slightly sweet. Ingredients: mash, ginger and shallots, monosodium glutamate, salt, sugar.
● Wasabi flavor type
Salty and sour, mustard spicy is the characteristics of mustard flavor type, summer and autumn cold vegetables are more commonly used, to Sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate, sesame oil modulation, when mixing, first of all, the mustard with the soup dispersed, airtight in the container, do not deflate, put the cage cover or next to the fire, take out when the use, soy sauce should be used less, so as not to affect the color of the dish. Mustard has three forms: oily, paste-like and powdered, and can be made into a variety of dishes such as mustard duck palm and mustard belly shreds. Salty and sour, mustard spicy. Ingredients: salt, soy sauce, chickade, fresh soup, mustard powder, mustard paste, sesame oil, green onion, white vinegar.
Transferred from: Celebrity Chef Exchange