Since it is a halogen, then the halogen must have the taste of halogen. There should be no bitter odor. The taste standard of commercial fresh fishing is that the brine is strong, the return is sweet and spicy, and the spicy is appetizing. The taste standard of traditional Sichuan brine is that the brine is thick and the meat aroma is positive. In addition to the special aroma expressed by the different formulations, it will not produce any inappropriate taste, especially bitterness.
There are many people who make a brine taste, from different degrees can eat the bitter taste. As long as the brine tastes bitter, then the brine ends in failure. The brine is very small, and even if there is a flaw, even if it is remedied, it is self-deception, it has no meaning, and it can only summarize the reasons and start over. Yijia Sichuan cuisine believes that this situation should be summarized in many ways, and we summarized 5 reasons as follows:
First, the formula factors: first from the formula to find a problem, to see whether the formula is unreasonable, whether the proportion of bitter fragrance spices is large, whether the overall amount of spices is too large. Spices are Chinese herbal medicine, individual spices account for too large, the overall amount is too much, boiled out will produce a strong medicinal taste, and even bitter taste.
Second, spice treatment: spices after a long period of distribution, storage, transportation, the whole process will lead to sediment, ash layer, mildew, in the configuration process, if not found in time, then the spices should be repeatedly cleaned with water before use, and then diluted with high liquor. This step is a precaution.
Third, spicy brine red oil: the entire spicy brine red oil production process, any link, any process can not appear high temperature scorched paste, rake pot and other phenomena, scorched paste will produce direct bitter taste.
Fourth, the color of brine: yellow gardenia directly into the brine will be bitter, sugar color fried scorched fried old will also be bitter.
Fifth, individual spices: Yijiachuan cuisine believes that this may be one of the most important reasons, that is, bitter fragrance spices, which are bitter in nature, and excessive amounts will highlight the bitterness. As long as there are too many spices in the recipe, it is definitely an unreliable fake recipe. Such as: licorice, back to sweet, the amount of large will be bitter. Tangerine peel, go fishy, excessive will be bitter. A little more cloves are sour and bitter. Angelica, not any brine formula is used, a little more than the amount of bitter peptide pepper, it will produce a strong medicinal taste and bitter taste.
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In the whole brine technology, many places have the conditions for producing bitterness, and Yijiachuan cuisine believes that according to our years of experience, 99% of the bitterness is caused by the following two points, and it is the majority of people:
First, inferior spices: such as fake spices, other similar appearance of Chinese herbs doped, will only directly produce bitter taste, star anise, cinnamon, cloves these are the most need to pay attention to quality issues.
Second, peppercorns: Peppercorns have university questions, many places in the country are rich in peppercorns, but most of the peppercorns themselves contain bitter peptides, that is to say, peppercorns have a bitter taste, but it depends on the content of bitter peptides. Many people who make freshly fished brine dishes will choose poor quality peppercorns, but in fact, it is precisely these peppercorns that produce a huge bitter taste. As soon as the pepper variety is changed, the bitter taste is immediately gone.
Choose peppercorns first look at the color, whether it is green peppercorns or safflower peppercorns, the color should be beautiful and pure, and then look at the opening rate and oil pack, the opening rate is the degree of probability of peppercorns opening, high-quality peppercorns can be seen all open, and there are no black seeds. The next thing is to smell, smell the hemp aroma of peppercorns, the better the quality, the more fragrant the hemp. Yijia Sichuan cuisine believes that the last focus is to look at the place of origin, of course, to do freshly fished safflower pepper mainly with Hanyuan gong pepper and Maowen Dahongpao, green pepper mainly with Jinyang peppercorn.
The price of Hanyuan Gong Pepper and Maowen Dahongpao on the market is relatively expensive, the price ranges from 80 yuan to 160 yuan, the fragrance is pure, the aroma is full of hemp, and the amount of freshly fished brine dishes is very large. It is precisely because of the high price that most people who make freshly fished brine dishes want to covet small and cheap, holding a fluke mentality, and the bitter taste problem appears. Yijia Sichuan cuisine believes that a point of pay has a return, and there is no shortcut to doing technology.