However, what about Fu Xia? Deng Lupu is really a professional foodie of Sichuan cuisine, and he knows Sichuan cuisine better than many of us.
"Fu Xia traveled all over Sichuan and got into the kitchens of many large and small restaurants. With a pair of curious eyes, she asked the masters for their unique skills and recorded the taste of traditional Sichuan cuisine."
As a student who has been cooking in Sichuan for three months, and a "professional" Chinese food "gourmet" Fu Xia who wandered around the streets and surrounding towns in Chengdu all the year round, I think this book about Sichuan cuisine is quite professional.
Fu Xia's books have many western readers, many of whom are native to China. Many new generations in China will refer to her cookbooks because they "only remember the taste of dishes, but never learn to cook".
Sichuan cuisine pays attention to "a thousand people have a thousand flavors (1000 people cook the same Sichuan cuisine, and there will be 1000 flavors)", and each dish will have its own characteristics when it is made. But for people who haven't learned cooking, mom's "add a little this and a little that" is of little reference value. "How many grams of XX, how many tablespoons of XX ..." On the menu of Fuxia, save them from "a little" and "a proper amount". This is one of the reasons why I recommend this book.
Another reason is that there are many traditional cooking methods and some legends and sources about food in the book, which are unknown to many young people in Sichuan and worth reading.
The third reason is that every dish has Fu Xia's thoughts on this dish and the adjustments and changes made according to local dishes and tastes. This is also the essence of Sichuan cuisine-flexibility.
The menu of dishes is for reference only, so we should develop our own style on this basis and expand and improve it.
The book Sichuan cuisine can be said to be a comprehensive encyclopedia of Sichuan cuisine. Fuxia gave several recipes: cold dishes, meat dishes, poultry, aquatic products, tofu, vegetables, soup, rice, noodles, snacks, and classic Sichuan pickles and hot pot. After that, the article also introduces 23 kinds of seasonings and 56 cooking methods of Sichuan cuisine. A book is enough for a family.
Some parts of this book are carefully recorded for reference.
As far as I know, many families around me basically don't use monosodium glutamate and chicken essence for cooking. There are still about restaurants using it. I have no right to say that monosodium glutamate is harmful. But the carefully boiled broth is really more authentic, fresher and more delicious.
Sichuan cuisine pays attention to thousands of tastes-1000 people cook the same Sichuan cuisine, and there will be1000 tastes. This is also the reason why vague words such as "a little" and "moderate amount" often appear in many Sichuan cuisine recipes.
Never heard of such a legend. It doesn't make much sense. Raw fish is too fishy, and it will rot into slag if soaked in salt water.
There is a saying: cut cattle and sheep horizontally and cut pigs obliquely.
Sweet potato powder is also commonly used and can achieve the same effect. I basically use sweet potato powder, because sweet potato is grown by myself, and sweet potato powder is ground by myself, which is more original and organic, haha (it must be funny).
This practice is too spicy, which is why Fu Xia has always stressed the need to "try" to clean pepper seeds.
Another method is: after the oil is hot, first pour in the vegetables and stir fry twice, then add the dried peppers and continue to stir fry. Stir-fried dishes have the dry smell of pepper, but they don't have the spicy taste of throat.
There is an easier way: take a chopstick without water. The common frying temperature is when the tips of chopsticks are pressed against the bottom of the pot and bubbles quickly emerge around the chopsticks.
Soy sauce, soy sauce and soy sauce are actually three different seasonings. Salinity and color concentration increase in turn.
When it's cold, use soy sauce and soy sauce. The main function of soy sauce is coloring, not too much, too much will be bitter.
The "saving box" is really beautiful. Unfortunately, many restaurants are gone now. Yes, there are no cheap restaurants. There may be high-end (expensive) restaurants, but I don't go often (hardly), so it's not easy to see them.
This soaking method is really no ordinary trouble. Most of the time, it is still a one-step cooking method.
The older the chicken, the longer it takes to cook; If you use native chicken, it will take a long time to cook.
You need to pay special attention when cooking chicken. You should see more in about half an hour. Try poking the thickest part of the meat with chopsticks or forks. Chicken should not be cooked too soft, so it won't have a crispy taste.
The latter method of spraying with hot oil is more commonly used. Hot oil can not only stimulate the fragrance of shallots, but also interrupt their growth.
"Chili juice" turned out to be peppers and shallots.
"Red oil" refers to what we usually call sea pepper oil. In the sea pepper oil, the hot oil and sesame oil above are deposited on the pepper surface below.
Sichuan people eat pickled peppers, and most of them don't remove the seeds inside. This is not necessary. Pickled peppers that have been soaked for enough time are not spicy. Soaking for a short time will be spicy, and the dosage will be slightly less.
Another way is to chop it up and put it in a hot pot to dry. Much more convenient than baking.
You don't need salt water. Now you have to cook every time you pickle vegetables. The prepared salt water can be stored in the refrigerator and used next time.
Old bittern is bittern that has been used many times. Because a lot of meat or bean products have been marinated, the taste of brine will be richer. If the taste is weak, you can add a small amount of soy sauce, soy sauce, salt, sugar, spices and so on. Then continue to marinate (of course, this may not be in line with the scope of "healthy eating". But that is not the point. Here, delicious food is the key.
A method for pickling cold cucumber. You can also serve it without pickling. After preparing the cold sauce, mix it directly with cucumber, which will be more crisp and crisp, and the juice of cucumber will not be lost because of pickling.
Unless you especially like peppers, it is not recommended to use chopped millet and spicy cold leaf vegetables. Vegetables with leaves are very spicy, and they will be very spicy.
In cold salad, celery can be eaten raw in many cases, and it is not necessary to blanch it. Or code it with salt in advance. Crispy and delicious.
20 minutes is a bit too long, most of the time only a few minutes. Crispy peanuts: When the oil is cold, pour in peanuts. When the medium heat oil is warm, peanuts basically start cracking. Wait a few minutes. When the oil is about to burst, you can drain the oil and start the pot. Don't fry too much, because the heat of peanuts will continue to work after boiling.
Careful and complicated cooking is the greatest respect for ingredients.
Seeing this passage, I can't help but imagine the smoky appearance in the kitchen when Fuxia made the camphor tea duck. Haha, only truly experienced foodies will make fragrant camphor tea ducks in their own kitchens.
This method is very good. I skipped this step when I made it myself before, so I must make a knife first next time.
What we usually do is to use two thorns and finely chop them. Adding one or two red peppers can play a role in color matching.
At this time, you can add some soy sauce to color the chicken.
When the author fried chicken offal, he added bean paste and prepared sauce.
My method is simple: you don't need bean paste and sauce. Just pickled peppers? Soaking ginger and garlic is enough.
Because there is potato powder in the sauce, you need to stir it a little after pouring it into the pot. You also need to pay attention to the amount of water. If there is more water, the chicken pieces will not be starched. Without water, it will hang unevenly.
……
There are so many contents in the book that I won't list them one by one if I'm too tired to finish. Please read it to your favorite friends.
In a word, "cooking must be flexible. The officially recognized flavor is just a template. On this basis, give play to your own style and expand and improve it. "
"23 Seasonings" and "56 Cooking Methods" are worth reading carefully, and the basic taste and methods are the foundation.