Linglong Jun
Source: WeChat public account kitchen food (chuyingmeishi)
The essence of Sichuan cuisine is "seasoning". People often say that "food is in Guangdong, taste is in Sichuan", when it comes to Sichuan cuisine, people are always full of praise, often overwhelmed by the wonderful "taste". However, Sichuan cuisine pays attention to color, aroma, taste, type, and utensils, and the taste is among them, which is called the soul of Sichuan cuisine. Since ancient times, Sichuan cuisine has the reputation of "one dish and one grid, one hundred dishes and one hundred flavors".
People who really know Sichuan cuisine know that the taste of Sichuan cuisine is by no means limited to the spicy that people know. Sichuan cuisine has "seven tastes" (sweet, sour, hemp, spicy, bitter, fragrant, salty), "eight seeds" (dry roast, sour, spicy, fish aroma, dry stew, strange taste, pepper hemp, red oil) said, and thus evolved as many as dozens of flavor types, there are 24 kinds of common in life, ranking first among major cuisines.
▲A mouthful of soup
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. Spicy dishes are mainly made of chili peppers, peppercorns, Sichuan salt, monosodium glutamate, Ganxian watercress, bean drums, soy sauce, cooking wine, etc., and the use of peppercorns and peppers varies from dish to dish, some use Pixian watercress, some use peppercorn grains, some use peppercorn noodles... It's not all one pattern. 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.
▲Mapo tofu
Spicy type is suitable for chicken, duck, goose, rabbit, pig, cow, sheep and other poultry meat and offal as raw materials, as well as dried and fresh vegetables, beans and soy products as raw materials. Spicy dishes have the strongest lineup in Sichuan cuisine, from boiled beef and mapo tofu in traditional Sichuan cuisine to boiled fish, spicy hot pot, spicy field snails, spicy crayfish, etc. in the new Sichuan cuisine.
▲Spicy hot pot
▲Mao Blood Wang
▲Boiled fish
▲ Boiling fish
Sour and spicy type
Slightly spicy and salty, salty and umami. The sour and spicy type is one of the main flavor types in Sichuan cuisine after the spicy flavor type, and the sour and spicy dishes are by no means the protagonists of the chili singing, but first find a balance between the spiciness of the chili pepper and the spiciness of the ginger, and then use vinegar, pepper, sesame oil, monosodium glutamate, which are the anti-spicy condiments to reconcile. It is made with Sichuan salt, vinegar, pepper, monosodium glutamate and cooking wine, and the selection of condiments depends on the needs of different flavors of the dish. 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.
The spicy and sour type is mainly suitable for dishes made of sea cucumber, squid, hoof tendon, chicken, eggs, vegetables and so on. For example, hot dishes include sour and spicy sea cucumber, sour and spicy squid, sour and spicy shrimp soup, sour and spicy egg flower soup; the sour and spicy taste of cold dishes should be noted without pepper, but with red oil or watercress, mainly used for mixing side dishes, such as sour and spicy lettuce, sour and spicy fern root powder, etc.
▲Sour and spicy fern root powder
Strange flavor type
Strange taste type, sichuan pioneered common flavor type - because the collection of tastes in one, each flavor balanced and very harmonious, so with "strange" Yu praise its taste. Strange flavor type is characterized by salty, sweet, hemp, spicy, sour, fresh and fragrant and harmonious. It is made with Sichuan salt, soy sauce, red oil, peppercorn powder, sesame paste, sugar, vinegar, cooked sesame seeds, sesame oil, monosodium glutamate, and also adds ginger rice, garlic rice, and green onion. 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.
▲ Strange chicken
The strange flavor type is mostly used in cold dishes, and is suitable for dishes made of chicken, fish, rabbit, flower kernels, peach, broad beans, peas, etc. Strange flavor chicken slices, strange flavor chicken shreds, strange flavor flower kernels, strange flavor crispy fish, strange taste rabbit diced, etc. are all masterpieces of strange flavor type dishes in Sichuan cuisine.
▲ Strange flavor chicken slices
Paste spicy type
Paste-spicy dishes are characterized by spicy, salty and fresh, with a slightly sweeter aftertaste. Paste spicy taste, as the name suggests, is to paste pepper aroma as the main tone, and then mix with the aroma of pepper and vinegar, sugar sour and sweet taste, there are wonderful changes, spicy and delicious but not dry, fresh and mellow. Paste spicy type is mainly made of Sichuan salt, dried red pepper, peppercorns, soy sauce, vinegar, sugar, ginger, green onion, garlic, monosodium glutamate, cooking wine, its spicy aroma, because it is fried in the oil pot with dried pepper knots, making it a paste spicy shell and the taste, the heat is not enough or too much heat will affect its taste.
▲ Kung Pao chicken
Paste spicy dishes are fried with a method of stewing, taking the dry aroma and paste spicy of their peppers, and soaking the spicy flavor into fresh raw materials over high heat, which is a combination of extreme charred and fresh, and the deep joy of creating each other is the same. The paste-spicy type is suitable for dishes made from poultry and livestock meat, as well as dishes made from vegetables. Legend has it that the Famous Chicken of Gongbao 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, the style of the outstanding Sichuan famous dish, and thus derived from many dishes named after Gongbao, such as Gongbao tofu, Gongbao shrimp balls and so on.
▲Miyoho shrimp
Pickled pepper flavor type
Pickled pepper, commonly known as "fish spicy", is a seasoning unique to Sichuan cuisine. Pickled pepper has the characteristics of red and bright color, spicy but not dry, spicy and slightly sour, and with its sour, spicy and fresh taste, it acts as the "main force" of spices. In recent years, the pickled pepper series with pickled pepper as the main seasoning has become a grand view in the new Sichuan cuisine, which has played the characteristics of fresh and slightly spicy pickled pepper and slightly sweet to the extreme, which is a model of four or two thousand pounds in cooking.
▲Pickled pepper bullfrog
There are two kinds of pickled peppers, one is red slender, commonly known as "two thorns", the shape is slender, spicy and delicious, enough aroma, mainly chopped as a seasoning for fish-flavored dishes. The other, the shape such as a lantern, the size and chicken heart is similar, the shape is good,the spicy taste is more sufficient, this kind of do not handle the whole put in, mainly used to make pickled pepper series dishes, into the dish red and red is good-looking. 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 the wild mountain pepper, peppercorns, sugar and other ingredients into a special altar, soaked in a pot of fresh and mellow; and bubble pepper bullfrog, pickled pepper duck blood, bubble pepper cuttlefish, bubble pepper double crisp, bubble pepper rabbit and other pickled pepper series of hot dishes are mostly mixed with mash juice, rock sugar and other spices to mix, the same has a different taste. Pickled peppers are fresh and slightly spicy, slightly sweet.
▲Pickled pepper pork belly
Red oil flavor type
Red oil is one of the souls of Sichuan cuisine, and the cold mixed vegetables in Sichuan cuisine pay attention to "a spoonful of red oil to set the dry", and good red oil is the first step to achieve delicious cold mix vegetables and dipped water. There are even Sichuan cuisine masters who assert that if you understand red oil, you can understand Sichuan cuisine. 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, the oil should use authentic rapeseed oil, in addition to adding ginger garlic grains, red shallots, various spices... The method of boiling is the traditional method of "splashing oil", that is, the cooking oil is heated to a suitable temperature in the pot and then poured into the container containing the seasoning while it is hot, although the whole process is "thrilling", but accompanied by a sound of "唰", the red oil that is bright into the eyes, into the nose, and the spicy after the entrance is refined.
▲Husband and wife lung tablets
Red oil flavor type is this special red oil and soy sauce, sugar, monosodium glutamate modulation, some areas with vinegar, garlic paste or sesame oil, red oil flavor of the spicy taste is lighter than spicy, red color, spicy but not dry, aroma mellow, used for chicken, duck, pig, cattle and other poultry meat and belly, tongue, heart and other livestock offal as raw materials of dishes, but also suitable for tuber fresh vegetables as raw materials of dishes. The red oil flavor type is a large family in cold dishes, and the husband and wife lung slices, roasted pepper skin eggs, and saliva chicken all belong to this flavor type.
▲ Spit chicken
Smoke-scented 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 is widely used in hot and cold dishes. Different seasonings and smoking materials should be selected according to the needs of different dishes.
▲Camphor tea duck
Suitable for dishes made of meat such as poultry and livestock, the representative dishes are made of camphor tea ducks smoked with camphor leaves and tea leaves, bacon smoked with bran shells or grain grass, sausages grilled with cypress branches, etc., all have different smoke flavors.
▲ Smoked sausages
Home-style
Home-style flavor type, Sichuan cuisine commonly used flavor type - - . The word "homely" means "common habits, not bothering to ask for far". Sichuan cuisine is "homely" and takes the meaning of "homely". It is characterized by salty fresh and slightly spicy. Depending on the needs of the dish, the aftertaste is slightly sweeter, or the aftertaste is slightly vinegary. Widely used in hot dishes. It is made with Pixian watercress, Sichuan salt and soy sauce. Depending on the flavor of different dishes, you can also use Canadian dollar red bean watercress or pickled red pepper, cooking wine, tempeh, sweet sauce and MSG. The degree of saltiness and mild spiciness of home-style taste varies from dish to dish.
Home-style type is suitable for chicken, duck, goose, rabbit, pig, cow and other poultry and livestock meat as raw materials, sea cucumber, squid turtle. Tofu, konjac and a variety of freshwater fish as raw dishes. For example, the famous hui pot meat is a home-style classic dish that has returned 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. In addition, such as salt-fried meat, home-cooked tofu, etc. also belong to this flavor type.
▲Sichuan flavor back to the pot meat
Fish flavor type
"Fish flavor" dishes have the characteristics of salty, sweet, sour and spicy, strong ginger, green onion and garlic flavor, and bright red color, which is a special flavor type unique to Sichuan cuisine. Because it originates from the unique method of cooking fish seasoning in Sichuan folk, it is called "fish flavor". When preparing the fish flavor type, no fish is used, but it has a strong fresh fish flavor, which is known as a must in Sichuan cuisine.
▲Fish flavored meat shreds
To cook fish-flavored dishes, garlic slices or garlic grains and pickled peppers, shallots, ginger slices are fried in oil to create the aroma, and then add the main ingredients to fry, and then with soy sauce, vinegar, sugar, cooking wine, chicken essence, fine salt, water bean powder mixed juice into the pot to collect, you can plate into a dish, fish flavor of the dish to eat salty, sweet, sour, spicy. Representative dishes include shredded fish and eggplant.
▲Fish crispy fish
▲Fish flavored eggplant stew
Sweet flavor type
Sweet flavor type, as the name suggests, is characterized by pure sweetness and fragrance. With sugar or rock sugar as the main condiment, regardless of the flavor needs of the dish, it can be accompanied by a suitable edible flavor, supplemented with various preserves such as honey roses, fruits such as cherries, and nuts such as fruit juices and peach kernels. Sweet flavor type has honey juice, sugar sticky, ice juice, sugar sprinkling and other preparation methods, but you need to pay attention to the dosage.
▲Rock sugar sydney pear
The sweet flavor type is suitable for all kinds of fresh fruits and dishes with white fungus, fish crisp, peach oil, broad beans, red amaranth and other raw materials. Such as fish crisp soup, rock sugar silver fungus, ice sauce peach, sugar sticky sheep's tail, honey juice small tomato and so on.
▲Rock sugar silver ear fungus
▲Brown sugar pot helmet
▲Honey juice small tomatoes
Lychee flavor type
Lychee flavor is a unique flavor of Sichuan cuisine, derived from its sweet and sour taste, taste like lychee. Lychee flavor type is made of Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate, cooking wine, and take the spicy smell of ginger, green onion, garlic cooked, when modulating this flavor, there must be enough salty taste, on this basis can show sour and sweet, sugar is slightly less than vinegar, pay attention to the proportion of sweet and sour moderate, ginger, onion, garlic only take its spicy aroma, the amount should not be too heavy, so as not to dominate the main. Due to the needs of different dishes, you can add pickled chili, watercress or sesame oil.
Lychee flavor type is mostly used in hot dishes, using pork, chicken, pork liver loin, squid rabbit and some vegetables as raw materials. Hechuan meat slices, pot meat slices, lychee loin pieces, lychee phoenix breasts, lychee squid rolls, etc. are typical representatives of the lychee flavor type in Sichuan cuisine.
▲Hechuan meat slices
Salty and umami type
The salty and umami type is widely used in cold and hot dishes, and is often made with Sichuan salt and monosodium glutamate. Due to the flavor needs of different dishes, it can also be prepared with soy sauce, sugar, sesame oil, ginger, salt and pepper. When mixing, we must pay attention to mastering the salty taste moderately, highlighting the umami taste, and strive to maintain the fresh taste of vegetables and other cooking raw materials themselves; white sugar only plays a role in freshening, the amount must be controlled, and the sweetness cannot be revealed; the sesame oil is only to increase the fragrance, the amount must be controlled, not overdone.
▲Chicken bean flower
Suitable for animal meat, poultry and livestock offal and vegetables, soy products, poultry eggs and other dishes as raw materials, such as boiled water cabbage, chicken bean flower, pigeon egg swallow dish, white juice fish belly roll, white juice fish lips, fresh boiled chicken shreds, white oil liver slices, salt water duck breast, etc.
▲Boiling water cabbage
Sweet and sour flavor type
Sweet and sour, salty and fresh aftertaste. Widely used in hot and cold dishes. It is made with sugar and vinegar as the main seasoning, accompanied by Sichuan salt, soy sauce, monosodium glutamate, ginger, green onion and garlic. 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. Representative dishes: sweet and sour fish, sweet and sour tenderloin, sweet and sour ribs, sweet and sour cabbage, etc.
▲Sweet and sour fish
▲Sweet and sour steaks
▲Sweet and sour yellow croaker
Pepper flavor type
Peppercorns, which are widely used in Sichuan cuisine, are the main raw materials for the preparation of pepper flavor. Pepper flavor, is one of the common Sichuan cuisine flavor type, its characteristics are pepper spicy, salty and fresh taste. The traditional pepper flavor is mainly the chopping of green onions and peppercorns into fine mushrooms, with fine salt, soy sauce, vinegar, monosodium glutamate, sesame oil, the aroma of peppercorns and the fragrance of shallots complement each other, refreshing without losing spicy, mostly used in cold dishes, especially suitable for summer. PS: The peppercorns mentioned here are generally made of green peppercorns, which are mainly based on their unique fragrance.
The pepper-flavored type is suitable for dishes made of chicken, rabbit, pork, pork tongue, and pork belly. Such as pepper hemp chicken slices, pepper ma belly shredded, pepper ma rabbit shredded, pepper hemp tongue palm and so on.
▲Pepper hemp tendons
▲Pepper and hemp chicken
Sauce flavor type
Sauce flavor type is one of the common flavor types of Sichuan cuisine, widely used in cold and hot dishes. The general feature is that the sauce is fragrant and fragrant, salty and sweet. Sauce flavor type is mainly made of flavor condiment sweet sauce as the flavor skeleton, supplemented by refined salt, sugar, monosodium glutamate, sesame oil composite, due to the needs of different dishes flavor, you can add soy sauce, ginger onion, pepper, pepper and so on. The scope of application is mostly based on chicken and duck, pigs, beef and mutton and their offal, tofu, rhizome melon fruits and vegetables, dried fruits, etc. as raw materials, suitable for burning, frying, frying, sticky sugar, fried harvesting, sauce, pickling and other cooking techniques into dishes. Representative dishes: duck with sauce, elbow with sauce, meat with white sauce, etc.
▲Sauce ayu head
Five-spice type
The five-spice type is characterized by strong aromatic salty freshness, the so-called "five-spice", refers to the addition of several spices when cooking food. The spices used are usually mountain chestnut, star anise, cloves, cumin, licorice, sand head, old cocoa, cinnamon, grass fruit, pepper, etc., according to the needs of the dish, in fact, there are far more than five.
Widely used in hot and cold dishes, it is suitable for dishes with animal meat and poultry and livestock offal as raw materials, and dishes with beans and their products as raw materials. With the above spices plus salt, cooking wine, ginger, green onions, etc., you can marinate food, cook or marinate a variety of hot and cold dishes. Representative dishes: spiced pork hands, crispy chicken, spiced beef, spiced pork ribs, etc.
▲ Spiced beef
Garlic puree flavor type
Garlic paste flavor is one of the important flavor types of Sichuan cuisine, and is often used in the preparation of Sichuan cuisine cold dishes. It is made with garlic paste, copied red soy sauce, sesame oil, monosodium glutamate, and red oil (there are also those that do not use red oil). Freshly made garlic puree must be used to accentuate the garlic flavor.
▲Garlic puree white meat
To make this kind of dish, other spices must not be too heavy, otherwise, the aroma of garlic paste will be pressed. The characteristics of the finished dish are: garlic flavor is strong, salty and fresh slightly spicy, the taste is sweet, and the flavor is unique. Suitable for dishes with pork, rabbit, pork belly and vegetables as raw materials, representative dishes include garlic white meat, garlic belly slices, garlic cucumber and so on.
▲Garlic puree cucumber
Salty and sweet type
The salty and sweet type is characterized by both salty and sweet, and has a fresh flavor. Made with Sichuan salt, sugar, pepper and cooking wine, ginger, green onion, peppercorns, rock sugar, sugar color, allspice powder, mash sauce and chicken fat can be added to the flavor of different dishes. When withering, the salty and sweet flavors can be emphasized, or salty slightly heavier than sweet, or sweet slightly heavier than salty. Famous savoury and sweet types of dishes include rock sugar elbows, cherry meat, etc.
▲ Cherry meat
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. Sesame sauce flavor type is suitable for dishes with gizzard liver, fish maw, abalone, hoof tendons, etc. as raw materials, and traditional famous dishes such as ma sauce anchovy tail, mochi hot pot, and mochi fish magnolia are representatives of ma sauce flavor dishes.
▲Hot pot with sesame sauce
▲Anchovy with sesame sauce
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 fragrant shan. It is the use of the bitter taste of the tangerine peel, and the peppercorns, with the peppercorns, produce a special compound fragrance, so that the formation of this unique flavor type. It is characterized by the aromatic tangerine peel, spicy and thick taste, slightly sweet.
The tangerine peel flavor type is mostly used in cold dishes, and is suitable for dishes with poultry and livestock meat as raw materials, such as tangerine skin chicken, tangerine peel beef, tangerine skin rabbit diced, tangerine peel roast meat, etc.
▲Tangerine peel beef
Ginger flavor type
Ginger flavor type is an ancient flavor type, which is characterized by a mellow ginger flavor, salty and slightly spicy, and is widely used in cold and hot dishes. Ginger-flavored dishes are made with Sichuan salt, ginger juice, soy sauce, vinegar and sesame oil, ginger is appetizing, while vinegar helps digestion and degreasing. When adjusting refrigeration dishes, it is necessary to reuse ginger and vinegar on the basis of salty and umami taste, highlighting the taste of ginger and vinegar; when preparing hot dishes, according to the needs of different dishes, it is necessary to add Pixian watercress or chili oil, but without affecting the taste of ginger and vinegar. Representative dishes: ginger chicken, ginger elbow, ginger cowpea, ginger duck paw, etc.
▲ Chicken with ginger sauce
Pretzel flavor type
Fragrant and salty. Mostly used in hot dishes. It is made with Sichuan salt and peppercorns. When mixing, the salt should be fried dry and dried, and the pepper should be whisked into a very fine powder, and the pepper should be fragrant and finely minced. Minced peppercorns and salt are prepared in a ratio of 1:4, ready to use, and should not be left for a long time. 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 hooves, pretzel tenderloin, pretzel and salt eggplant cake and so on.
▲ Pretzel hooves
Fragrant bad taste type
It is made with a mixture of mash or mash, sichuan salt, monosodium glutamate and sesame oil. Depending on the flavor of different dishes, pepper or peppercorns, rock sugar, ginger and green onions can be added. When mixing, highlight the mellow aroma of the sauce or mash juice. The fragrant taste type is characterized by mellow salty and sweet, suitable for chicken, duck, pig, rabbit and other poultry meat as raw materials for dishes, and winter shoots, ginkgo biloba, chestnuts and other vegetables and fruits as raw materials. 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.
▲ Mashed braised pork
Mustard flavor type
The name "Shu mustard" appears for the first time in the book "Wu's Materia Medica" written by Huatuo disciples of the Three Kingdoms, so we have reason to believe that mustard has already begun to be used in ancient Sichuan cuisine. The mustard flavor type is characterized by salty, fresh and sour flavor, and mustard is spicy, so it is mostly used in cold vegetables in summer and autumn. The specific production method is to sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate, sesame oil mixed, when mixing, first of all, the mustard with the soup dispersed, airtight in the container, do not discourage, put the cage lid or next to the fire, when the use of the party to take out, soy sauce should be used less, so as not to affect the color of the dish. Suitable for dishes made from fish maw, chicken, duck paws, vermicelli, cabbage, pork belly, etc. Such as mustard tender belly silk, mustard fish belly, mustard duck palm, mustard chicken shredded, mustard spring cake and so on.
▲ Mustard duck palm
This article is reproduced from: Kitchen Shadow Food