Analysis of the flavor classification of Chinese dishes and their preparation and application

Salty and sour flavor: It is made of salty and sour condiments, mainly salty and sour. Common flavors include: salty and sour, salty and sour, and salty and sour. Representative dishes include: "Salty and Sour Kimchi", "Burned Pork Pork Tenderloin", "Dragon Girl Dendrobium Pearl", "Ginger Sauce Cowpea", etc.

Salty and sour: It is composed of sour condiments represented by salty condiments and vinegar. There are many types of sour condiments. Common ones include vinegar, vinegar essence, citric acid, lemon juice, syrup, sauerkraut juice, ketchup, ketchup sauce, hawthorn sauce, sour plum juice, sour plum sauce, orange juice, and pineapple juice. , orange juice, apple juice, bayberry juice, etc. The specific application method is as follows: The flavor characteristics of this flavor are strong salty and sour taste, and a delicious aftertaste. Often used in hot and cold dishes. Made with salt, soy sauce, vinegar, monosodium glutamate and cooking wine.

During the blending process, the proportions of salt and acid are basically equal. Other auxiliary flavors can enhance freshness and aroma. Scope of application: Dishes with pork, pork knuckle, chicken, duck, fish, vegetables, etc. as raw materials. For example: "Charred tenderloin", "Vinegar cooked pork", "Simmered white meat", "Cold elbow", "White chicken with spring bamboo shoots", "Wulin braised chicken", "Song's wife fish soup", "Casserole anchovy", " "Raw carrot shreds", "Vinegar Silver Bars", etc.

Salty, fresh and sour: It is composed of salty, umami and sour condiments. The specific application method is as follows:

The flavor characteristics of this flavor are both salty and sour, and fresh aroma. Mostly used for hot dishes. Made with salt, vinegar, monosodium glutamate and cooking wine.

It is mainly based on the salty and umami taste to break through the sour taste. Depending on the flavor requirements of different dishes, you can add ginger, green onions, sugar, pepper, sesame oil, Sichuan peppercorns, garlic, chili peppers, etc. When blending, the salty and sour flavors can be emphasized, either salty is slightly heavier than sour, or sour is slightly heavier than salty. Other auxiliary flavors can enhance freshness, aroma and taste.