Because the fish smell is very heavy, and the people of Sichuan folk favorite, in order to remove the fishy, people in the fish add some pickles, such as pickled red pepper and pickled ginger, a little pickled vegetables and other seasonings. Later, the chefs will be the folk method of cooking fish as a pickle fish cooking method, some regions also set this method as a flavor type, called "pickle flavor". In the "kimchi flavor" on the basis of gradual improvement, evolved into only pickled red pepper plus Sichuan salt, sugar, white soy sauce, vinegar, monosodium glutamate (MSG), ginger, green onion, garlic cooking and the formation of the "fish flavor".
"Fish flavor" is how to do it? First bubble red pepper in the frying pan fried incense excellent, and then under the ginger, garlic fried incense, quickly cooked into the white soy sauce, vinegar, sugar, monosodium glutamate, blended juice, juice bright oil, into the green onion turned evenly from the pot into a plate. Because of the soaked red pepper and cooking, color and aroma changes, plus salty, sweet, sour and fresh and soaked red pepper, become salty, sweet, sour and spicy; and ginger, garlic, green onions in high-temperature conditions volatile alcohols, aldehydes, in the cooking and stir-frying will give off a chic fragrance, this chic aroma and the unique flavor of the harmonious unity of the formation of a distinctive "fish flavor "
This is the first time I've ever seen a fish in my life.
"Fish flavor" of the adaptability of a wide range of dishes, such as poultry dishes, livestock dishes, vegetarian dishes, poultry and egg dishes are available, not only for hot dishes, but also for cold dishes, just cooking differences. Food cold dishes, "fish flavor", the same raw materials, but there are two methods: one is not under the pot of seasoning, all the raw materials will be adjusted evenly dissolved into the flavor of mixing or pouring into the processed semi-finished dishes, the vinegar should be slightly less than the amount of hot dishes (because of vinegar in the event of heat to play a certain role in volatilization). The other is to soak red pepper, ginger, garlic, mix evenly with 80% of the heat of cooked vegetable oil a shower, and then onion, white soy sauce, monosodium glutamate, sugar, vinegar added to soak red pepper, ginger, garlic, mix evenly in a bowl with a plate cover, cooled down after mixing or drizzled into processed semi-finished products in the dishes. Hot dishes "fish flavor" in Sichuan cuisine, there are two ingredients: one is Sichuan salt, pickled red pepper, ginger, onion, garlic, white soy sauce, sugar, vinegar, monosodium glutamate. Another is PI County bean paste (red chili sauce), white soy sauce, sugar, monosodium glutamate, vinegar, ginger, onion, garlic. In the specific operation of attention to familiarize with the performance of seasoning quality, to master the salty, sweet, sour, spicy offset each other, mutual suppression, mutual penetration, as well as the dissolution of the main ingredients. Appropriate use of seasoning, according to the texture of the raw material according to the material. Heavy odor should be thicker, fragrant seasoning should be less, in the operation of the oil and fire to master the role of flavor and color (especially ginger, onion, garlic, pickled red pepper).