Lychee flavor type characteristics: taste like lychee, sweet and sour, salty and umami obvious.
Lychee flavor type is one of the classic flavor types commonly used in Sichuan cuisine, mostly used in hot dishes and rarely used in cold dishes. It is made with Sichuan salt, vinegar, sugar, soy sauce, sugar color, monosodium glutamate, cooking wine, and the spicy flavor of ginger, green onion, and garlic. When modulating this taste, first have enough salty taste, and then highlight the sour and sweet taste on this basis, the sugar must be less than vinegar, and pay attention to the proportion of sweet and sour. Garlic, ginger, green onion, only take its spicy aroma, the dosage should not be too heavy. Soy sauce or sugar color should not be used too much for color grading. Due to the needs of different dishes, add pickled peppers, watercress or sesame oil. Lychee-flavored dishes made from pork, chicken, pork loin liver, squid and some vegetables. Typical dishes such as: pot meat slices, lychee duck breast, lychee loin block, lychee squid flower, etc.
Ingredients:
A piece of duck breast, 50g of water hair fungus, 100g of water hair magnolia slices
Seasoning accessories:
Rapeseed oil to taste, 20g of pickled pepper, 5g of ginger slices, 10g of garlic slices, 20g of green onion, 10g of pea flour, 1g of salt, 3g of soy sauce, 20g of vinegar, 15g of sugar, appropriate amount of pepper, appropriate amount of clear soup, 1 egg, 10g of cooking wine
Enjoy the process:
1: Cut the duck breast into slices
2: Add salt, egg whites, bean flour and cooking wine
3. Mix well and set aside
4: Slice the ginger and garlic and cut the green onion into horse ears
5: Cut the pickled pepper into horse ears
6: Slice the magnolia slices
7. Clean up the fungus
8, 60% of the oil temperature into the yard of flavored duck breast oil
9, slightly fixed shape fishing out, until the oil temperature rises to 60% again is to put the duck breast into the fried crisp again and fish out for later
10. Mixing bowls:
Mix well with pea flour, salt, soy sauce, vinegar, sugar, pepper and broth
11: Add a little oil in the pot, add ginger, onion, garlic and pickled pepper and stir-fry to bring out the aroma
12: Add magnolia slices and wood ear fungus and stir-fry well
13: Add the duck breast
14: Stir-fry well in a bowl and stir-fry well, stir-fry over high heat throughout the whole process
These are my two bestsellers in food, and they are available in major bookstores such as Dangdang.com, JD.com, Taobao, and Wenxuan. Hope you enjoy it
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