#Stay-at-home food diary # #Sichuan cuisine recipe # #川菜 #
<h1>preface</h1>
<h1>Sichuan cuisine: eclectic and eclectic</h1>
Sichuan, the country of Tianfu, has been rich in fertile fields and rich products since ancient times, rich in grain and oil, vegetables and fruits, livestock, poultry, laying a material foundation for the development of Sichuan cuisine. Sichuan cuisine pays attention to color, aroma, taste, shape and utensils, which are particularly prominent in the taste word, and are known for their taste, wide taste and thick taste.
The cooking techniques of Sichuan cuisine have a long history, and since the Western Han Dynasty, there have been "Shu people like to taste, good spicy." ". By the beginning of the Qing Dynasty, due to the war at the end of the Ming Dynasty, there were few people in Chuanzhong, and the imperial court moved a large number of people from Huguang, which made Sichuan and Central China mixed, and immigrants from all over the world brought cooking skills from all over the world.
Therefore, on the basis of summarizing their own experience, Sichuan chefs continue to absorb the strengths of the cooking techniques of northern and southern dishes, learn from each other's strengths, and achieve the northern cuisine Sichuan cuisine and the southern cuisine Sichuan flavor. Modern Sichuan cuisine ushered in a great development in the first half of the 20th century, and its most direct driving force was that it began to receive a large number of immigrants in the 1930s.
Sichuan chefs treat dishes, never stick to the dish, will not be thick and thin, to a place, to the taste of the locals as the service object, through the techniques and flavors of Sichuan cuisine, for friends who love Sichuan cuisine everywhere to bring a delicious. Behind this, it is the many flavor types of Sichuan cuisine itself that support the changing skills of Sichuan chefs. Only by experiencing and learning in so many flavor types can sichuan chefs be colorful.
Today's Sichuan cuisine, there are as many as twenty-four commonly used flavor types, which is currently the most flavor type among all cuisines in the country, enjoying "a hundred dishes and a hundred flavors, one dish and one grid." " reputation.
The types of salty and sweet and sour are: salty, homemade, soy sauce, eggplant juice, mellow sweet, lychee and sweet and sour flavor type.
The spicy types are: garlic paste, ginger juice, mustard, sesame sauce, tobacco, sauce, five spices, pepper salt, bad flavor type.
Spicy types are: spicy, red oil, paste spicy, sour and spicy, pepper and hemp, fish, tangerine peel, strange taste and other flavor types.
Our 24 flavor series of Sichuan cuisine will explain the 24 Sichuan cuisine flavor types for you one by one, and each flavor type will also bring you a representative dish.
<h1>Twenty-four flavors of its twenty, salty and sweet type</h1>
The salty and sweet type is characterized by both salty and sweet, and has a fresh flavor, which is made of Sichuan salt, sugar, pepper, cooking wine, and is required for different dishes, supplemented by ginger, green onion, peppercorns, rock sugar, allspice powder, mash juice, etc. According to the needs of the dish, it can be salty more than sweet, or it can be sweeter than salty, but in terms of taste, it should be salty and sweet, and it should be five or five.
The salty and sweet type is commonly used in hot dishes and is mostly used in pork, representing dishes: cherry meat, rock sugar elbow, red date simmered elbow.
Rock sugar elbow
Cherry meat
Red dates simmer elbows
Red date simmered elbow is one of the traditional dishes in Sichuan. Red dates, rich in sugar and various vitamins, have the effect of moisturizing the heart and lungs, and the spleen and stomach, nourishing qi and vitality, replenishing blood and nourishing the face. This dish is made of pork knuckle with sugar and slow simmering, the color is bright red and oily, the rake is fragrant, salty and sweet, rich in gum, and it is most suitable for the elderly to make a winter nourishing dish.
Dates have high nutritional value
Ingredients: 1 pork knuckle (i.e. front leg), about 1000 g
Ingredients: 150 g of red dates, 250 g of chicken thigh bones
Seasoning: 250 g rock sugar, 15 g sugar color, 3 g salt, 10 g ginger, 15 g green onion, 1000 g broth
Production Process:
1. Scrape the pig's elbow clean, add boiling water once, remove the blood stain, and then clean the protruding pig hair. After the dates are pitted, washed with warm water and crushed with rock sugar.
2. Take a bite out of a small pot, put the chicken thigh bone on the bottom of the pot, add the broth, put the elbow in, then add the ginger (pat loose), green onion (knot), bring to a boil over high heat, skim off the foam, add sugar, rock sugar, dates, salt, cook for about 20 minutes, then reduce the heat and simmer for 2 hours.
3. Once the elbows are thoroughly raked and sticky, and the soup is thick and sourced, remove the ginger shallots and chicken bones and serve.