In this flavor type, "fishy" flavor mainly comes from various spicy, sour, sweet, sweet and sour, sweet and sour, salty and fresh ingredients. According to the guiding ideology that the fragrant Chinese and western foods have different flavors, appropriate combinations should be made according to a certain proportion in the production. For example, among all kinds of spicy condiments, there are: Sichuan Pickled Pepper Sauce (a pickle commonly used for seasoning in China and Sichuan, also known as sauce made of fish and pepper), Sixian bean paste, Hong Kong Lee Kum Kee garlic spicy sauce, Hong Kong Lee Kum Kee bean paste, red pepper powder, dried pepper, long onion, onion, fresh ginger, garlic and so on. Commonly used in various sour materials are: balsamic vinegar, white vinegar, vinegar essence, acid alum (citric acid) and other acidic seasonings; Fresh lemon (peach) (juice), Hong Kong Watsons lemon juice, fresh pomegranate seeds, pomegranate juice, red fruits, sour plums, tomatoes, ketchup, bottled ketchup and other acidic fruits, juices and jams; And naturally fermented pickles such as pickled cucumber and cabbage, and naturally fermented lactic acid products such as sour cream, yogurt and cheese powder. Commonly used in all kinds of sweet and sour ingredients are: citrus, sour apple, pear, pineapple, orange juice, grape juice, red jam, hawthorn slices, hawthorn cakes, plum sauce (iced plum sauce) and other sweet and sour fruits; Fruit juice, jam and all kinds of sweet and sour preserves, canned fruit, etc. The commonly used ingredients in various sweets are: soft sugar, granulated sugar, sliced sugar, honey, brown sugar and various sweets, fruit juice, jam, preserved fruit, canned fruit and so on. Seasonings commonly used in all kinds of salty flavors are: refined salt, monosodium glutamate, all kinds of fresh soup (see this salty flavor type) and so on.
In the application of this flavor, in addition to the combination of the above seasonings and ingredients, due to the needs of different dishes, soy sauce, red cabbage head, Shao wine, rose wine, mash juice, white wine, spicy soy sauce (instant juice), pepper, cooked chicken oil, cooked lard, peanut oil, celery, carrot, green pepper and coriander are often used as appropriate. We don't advocate the use of pigments here.
It should be noted that this flavor is a unique seasoning method used by people in China and Sichuan when cooking fish, which is the first in Sichuan. Seasoning combination is generally: Chili sauce, onion, ginger rice, garlic, Shaoxing wine, sugar, balsamic vinegar, soy sauce, monosodium glutamate and fresh soup. Among the seasonings used, pickled peppers (also known as "fish peppers") are the main ones, and pickled peppers are mostly processed into sauce before use. You can't make authentic Sichuan fish flavor without soaking red pepper. We say that pickled red pepper is the main source of fish flavor in China and Sichuan. Therefore, the dosage must be sufficient to achieve the characteristics of "strong fish flavor". However, the salt content of red pepper sauce is high, and the dosage must be just right. When making this flavor dish, you can add no salt or less salt, and other salty seasonings should be carefully put. In addition, pickled peppers contain a certain sour taste because they belong to pickled peppers. When cooking, pay attention to stir-fry the pickled pepper sauce thoroughly, and then add other seasonings when the lactic acid flavor and red oil have come out. In practical application, in order to reduce the frequency of cooking, reduce the stimulation of spicy taste on the chef's respiratory system and speed up cooking, red pepper sauce can be used to directly participate in seasoning (see fragrant type). The same is true of the application of Sichuan Pixian bean paste, which can be used (see spicy type). In the application of Hong Kong Lee Kum Kee garlic spicy sauce and Hong Kong Lee Kum Kee bean paste, because they are spicy sauces cooked with oil and contain delicious ingredients such as monosodium glutamate, they can directly participate in seasoning after fine grinding. Chili powder and dried Chili are mainly used to make various fish-flavored pickles. In this fragrance type, onion, ginger and garlic are also the main condiments, which mainly play the role of removing odor and enhancing fragrance, so it is necessary to master the proportion in dosage. Generally used in hot dishes, the ratio of onion, garlic and ginger is 4: 3: 2. The ratio in cold dishes is 3: 3: 1. In addition, sweet and sour sauce is the most widely used in sour and sweet seasoning, and it is an important condiment for making this flavor dish. Soft candy and balsamic vinegar are often used to flavor Chinese food, and the ratio between them and the total amount of dishes must be just right. Generally speaking, it is better to make the sour and sweet taste of dishes slightly heavier than the "sweet and sour taste" (see sour and sweet taste). The ratio of sugar to Chili sauce is usually 4: 5. The ratio of sugar to vinegar is generally 3: 2. If the heating time is longer, because vinegar is volatile, the amount of vinegar should be a little more, which can generally reach 3: 2.5. In addition, the ratio of white sugar to white vinegar is generally 3: 1, and should not exceed 2: 1 at most. Please refer to "sweet and sour" and "sweet and sour" for the application in other sour, sweet and sour foods, but when making "fish-flavored" dishes, it is necessary to meet the taste characteristics of this flavor. When this flavor type is used in cold dishes, the following points should be noted: red pepper sauce should be used (see this flavor type), and Shao wine should not be used (because Shao wine is not boiled, its flavor cannot be reflected). Other seasonings generally don't need to be heated in the pot, just mix them directly. In the application of onion, ginger and garlic, chopped green onion, fresh ginger and fresh garlic are the best, and can be stirred with a household blender. The amount of vinegar is slightly less than that of hot dishes, and a little more salt can be added as appropriate to make the "bottom taste" slightly heavier than that of hot dishes. In addition, we should pay attention to the use of brown sugar and white wine: it is mostly used for pickling kimchi in Chinese cold dishes.
In seasoning, due to the different flavors of dishes in different regions, this flavor is often combined with local flavor, leaf flavor, vegetable fat flavor, smoke flavor, clear five flavor, cream flavor, waxy flavor, wine flavor and seafood flavor.
In practical application, the original flavor and its double and multi-compound flavors often come from compound flavor condiments sold in the market, flavors prepared by chefs and cooked dishes. Fish flavor production list soaked in red pepper sauce soaked in red pepper sauce fish flavor juice fish flavor formula sample fish flavor cake fish flavor gold medal fishing roast chicken egg fish flavor crispy lobster watercress large yellow croaker pickle.