Lychee flavor, there are also called lychee flavor (representative dishes: Sichuan flavor Kung Pao chicken cubes, pot meat slices, hot lychee waist, Hechuan meat slices, etc.)
A few days ago we talked about spicy taste, fish flavor, pickled pepper flavor, home-cooked taste are familiar flavor type (after subscribing to check the historical article can be seen), if the fish aroma is the whole production process or fish exists, then today this lychee flavor can be a taste of wisdom in Sichuan cuisine, completely made up, the most rare thing is that perhaps you have eaten this taste, but did not realize that the dish is this taste, that is, the taste is like lychee, sweet and sour, slightly salty taste.
Kawamiya Pao chicken cubes
The status of Gongbao chicken is like "Jerusalem", which is included in Lu cuisine, Sichuan cuisine, and Guizhou cuisine, but because it belongs to different cuisines, it maintains its own characteristics, and the characteristics of Gongbao chicken in Sichuan cuisine are lychee flavor.
raw material:
Chicken breast, 50g white shallots, 8g dried chili peppers, 50g fried peanut rice, 5g salt, 5g peppercorns, 5g shredded ginger, 2 spoonfuls of cooking wine, 1 spoonful of light soy sauce, 1/2 spoon of dark soy sauce, 2 spoons of balsamic vinegar, 2 spoons of sugar, 5g of dry starch
method:
1. Wash the chicken breast, cut the green onion into white pieces, cut the ginger into strips, dried chili peppers and fried peanuts and rice and set aside.
2. Diced chicken breast, you know how big it is, add white pepper, salt, a little ginger shredded, soy sauce, two spoonfuls of cooking wine, dry starch 5g, repeatedly grasp well, into the taste for 15 minutes.
3. Put the wok on the fire, heat to 50% of the heat on medium heat, put in the diced chicken, the diced chicken can be shoveled out when it changes color, and the oil is empty and set aside.
4. Add the peppercorns in the wok and stir-fry slowly, after the aroma is fragrant, add the shallots, ginger shreds, dried chili peppers, stir-fry over medium heat until the peppers change color.
5. Stir-fry the diced chicken, then pour in the mixed kung pao juice. (Recipe: 2 spoons of balsamic vinegar, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 2 spoons of sugar, 1/2 spoon of salt, 1 spoon of dry starch, mix evenly, sweet and sour ratio 1:1)
6. Sauté until the sauce thickens. Pour in the fried peanuts and stir-fry.
7. The soup is slightly dried and thickened, and when the chicken is fully wrapped, turn off the heat and you are done.
Pot meat slices (high sourness and sweetness)
Ingredients: Pork tenderloin 250 g, pot (millet) 150 g, winter shoots 30 g, shiitake mushrooms (fresh) 25 g, egg white 25 g, peanut oil 100 g, soy sauce 20 g, vinegar 20 g, white sugar 20 g, salt 5 g, starch (corn) 20 g
make:
1. Remove the white tendons from the pork backbone, cut it horizontally into thin slices, break the pot into pieces, cut the winter mushrooms and winter shoots into willow leaves (winter shoots and winter mushrooms with boiling water, cool them with cool water), then put the winter shoots and winter mushrooms with boiling water, cool them with cold water, cut the green onions into inches, cut the ginger into square pieces, and mix the egg white to dry starch and mix into a thin paste;
2. Mix the meat slices with salt and cooking wine with a thin paste;
3. Put the pot on the fire, put in the oil to burn until it is 40% hot, add the meat slices to slip and slip, slide, pour into a colander, and control the oil;
4. Sauté the shallots and ginger in the bottom oil, add the soup, winter shoots, mushrooms, soy sauce, sugar, rice vinegar, cooking wine, hook the second-rate juice with water starch, put the smooth meat slices in the pot and mix well, put them into the bowl;
5. Use another pot to boil peanut oil, put the pan into the frying bubble and fish in a deep dish, and pour some boiling oil;
6. Serve at the same time, pour the slices of meat on the pan and make a creaking sound.
Hot lychee waist (low sweetness and sourness)
Pork loin 400 g. 30 grams of water fungus, 50 grams of winter shoots, 15 grams of pickled chili peppers, 50 grams of pea sprouts, 3 grams of salt, 20 grams of cooking wine, 30 grams of bean flour, 10 grams of ginger and garlic, 15 grams of green onions, 10 grams of soy sauce, 2 grams of pepper powder, 15 grams of vinegar, 30 grams of sugar, 1 gram of monosodium glutamate, 50 grams of fresh soup, 50 grams of pork fat
1. The pork loin is torn off the membrane, flat slices into two pieces, wash the waist, blanch it with hot water, first use a diagonal knife after cooling, then use a straight cross to cut into a cross pattern, and then change it to a 2.5 cm square block, put it into a bowl with salt, cooking wine, and water bean flour and mix well;
2. Wash the fungus, cut the winter shoots into thin slices, soak the pepper to remove the seeds, cut the oblique knife pieces, slice the ginger and garlic, cut the horse ear shape of the green onion, salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup into a bowl and mix into a sauce;
3. Put the wok on the high heat, heat the lard oil (about 220 ° C), stir fry the lower waist flower and push it apart, put the ingredients together and stir-fry well, cook the sauce, push the pot and plate it.
How is the lychee flavor prepared?
The characteristics of lychee flavor are first sour and then sweet, sweet and salty at the same time
Base ingredients: Sichuan salt, white soy sauce, sugar, vinegar, green onion ginger, garlic, minced pepper, monosodium glutamate, cooking wine, pickled red pepper (the strength of salt should be aggravated, sweet and sour lightened, do not make sweet and sour flavor, onion ginger garlic flavor can not add more)