Pixian watercress: the soul of Sichuan cuisine
As the "soul" of Sichuan cuisine, Pixian watercress is essential. This is a kind of fermented sauce made by special technology, which tastes fresh and mellow. Douban is rich in Chili, broad bean, salt and other ingredients, giving Sichuan cuisine a unique spicy and delicious flavor.
2. Bean paste: a versatile condiment.
Bean paste is another commonly used ingredient in Sichuan cuisine, which is made of watercress, pepper, pepper, salt and other raw materials. Compared with Pixian watercress, bean paste tastes hotter and more fragrant. It is often used to cook boiled fish, cooked pork and other dishes, adding a strong spicy flavor to the dishes.
3. Zanthoxylum bungeanum: hemp flavor is responsible
Zanthoxylum bungeanum is an indispensable condiment in Sichuan cuisine. Its unique hemp flavor can stimulate taste buds and bring unforgettable spicy experience. The hemp taste of Zanthoxylum bungeanum comes from amide compounds contained in its peel, and the hemp taste intensity of Zanthoxylum bungeanum from different producing areas is different.
4. Pepper: the source of spicy taste
Pepper is the spicy source of Sichuan cuisine, and its spicy taste provides a rich sense of hierarchy for Sichuan cuisine. There are many kinds of peppers commonly used in Sichuan cuisine, such as Erjingtiao, Chaotian pepper and Lantern pepper. Each one has a unique spicy degree and flavor.
5. Bean sprouts: crisp and fragrant
MengMeng is a common side dish in Sichuan cuisine, which is fermented by mung bean sprouts. The sprouts are crisp in texture, fresh and tender in taste, and also have the function of relieving boredom and enhancing fragrance. It is often used to make husband and wife lung slices, hot and sour powder and other dishes to add flavor and flavor.
6. Garlic: Aroma and freshness.
Garlic plays an important role in increasing flavor and freshness in Sichuan cuisine. The pungent smell of garlic can stimulate taste buds and stimulate appetite. It is often used to make dishes such as white meat with garlic paste and cowpea with garlic paste, adding aroma and umami to the dishes.
7. Ginger: deodorize.
Ginger is a commonly used ingredient in Sichuan cuisine to remove fishy smell and relieve boredom. The spicy taste of ginger can neutralize the greasy feeling in Sichuan cuisine, and at the same time, it can also remove the odor such as fishy smell. It is often used to cook boiled fish, fish-flavored shredded pork and other dishes, to enhance taste and fragrance, and to remove fishy smell and relieve boredom.
8. Bean paste: saving time and effort
Bean paste is a kind of compound seasoning, which is made of bean paste, sugar, vinegar, cooking wine, soy sauce and other raw materials. It can quickly provide fish flavor for dishes, saving time and effort, and is a convenient helper for family cooking Sichuan cuisine.
9. Soy sauce: add color and fragrance.
Soy sauce is a kind of soy sauce that has been fermented for a long time. Its color is dark brown, and its taste is fresh and mellow. Old soy sauce is often used to enhance the color and flavor of Sichuan cuisine, giving dishes bright red and rich flavor visual effects and taste experience.
10. Oyster sauce: fresh and fishy.
Oyster sauce is a concentrated juice boiled by oysters, which is rich in flavor and nutrition. Oyster sauce is often used to make beef with oyster sauce, lettuce with oyster sauce and other dishes, adding flavor and luster to the dishes and removing fishy smell.
In addition to the above ingredients, various spices are commonly used in Sichuan cuisine, such as cinnamon, star anise and pepper, which add rich aroma and flavor to the dishes. Mastering the characteristics and usage of these ingredients is the key to cooking authentic Sichuan cuisine.