What are the main ingredients and seasonings of Sichuan and Fujian cuisine?

1) pepper

Zanthoxylum bungeanum produced in Sichuan, with the largest particle, red oil color, few sesame seeds and rich fragrance, is the top grade of Zanthoxylum bungeanum. The quality of pepper in Mao Wen is generally good, and Hanyuan pepper is the top grade of pepper. As a condiment, Sichuan chefs mainly use its hemp taste and aroma. The smell of marijuana is produced by the volatile oil contained in pepper. Spicy, pepper, smoked, spiced, exotic and dried tangerine peel commonly used in Sichuan cuisine all have the function of pepper. Zanthoxylum bungeanum is widely used in the modulation of Sichuan flavor, which can be used whole, ground into powder and refined into Zanthoxylum bungeanum oil. The whole pepper is mainly used for hot dishes, such as beef omasum hotpot and fermented mung bean sprouts. Chili noodles can be used as hot dishes or cold dishes, such as Mapo tofu, boiled pork slices, and cold dishes such as pepper chicken slices and lettuce in the cowshed. Zanthoxylum oil is mostly used for cold dishes. As an innovative hot pot of Sichuan cuisine, a large number of green peppers are used, which is also an innovation of Sichuan cuisine.

(2) Pepper

Sichuan cuisine uses dried Chili, Chili powder and pickled Chili in red oil. Let's start with dried peppers, which are dried with fresh peppers. Appearance bright red or reddish brown, shiny, with seeds inside. Dried peppers have a special taste, as hot as fire. The principle of dried Chili for Sichuan cuisine seasoning is spicy but not dead, spicy but not dry. The Erjin pepper and Qixing pepper produced in Chengdu and its vicinity belong to this kind of variety and are top-grade peppers. Dried peppers can be used for cutting and grinding. Cutting is mainly used for spicy dishes, such as lotus white and cucumber. There are two common methods of Chili powder. One is to eat directly. To be a kung pao chicken in East Sichuan, it is necessary to add color with Chili powder. The second is to make red pepper, which can be made into red oil, spicy and other flavors. It is widely used in hot and cold dishes, such as bamboo shoots with red oil, shredded Pi Zha with red oil, spicy chicken, spicy tofu and other dishes. In addition to dried peppers, there is also a pickled pepper that plays an important role in Sichuan cuisine seasoning. It is made of fresh red pepper. Because it is brewed. Because lactic acid is produced in the brewing process, it will make dishes have unique aroma and taste when used in cooking, and it will be the main condiment for cooking fish and cooking fish-flavored dishes in Sichuan cuisine. At present, morning pepper, millet pepper and rice residue pepper are widely used, which can make many special Sichuan dishes.

(3) red bean paste

There are two kinds of Pixian watercress: Pixian watercress and Golden Hook watercress. Pixian douban is brewed with fresh peppers, fine broad beans and noodles, and it is better to be produced by Sichuan Pixian douban factory. This kind of douban is reddish-brown, oily and bright, with fresh and spicy taste, crisp petals and strong brown sauce flavor. It is the main condiment for cooking home-cooked, spicy and other tastes. When cooking, generally chop the watercress in Pixian County, such as watercress, Sichuan-style pork and dried eel. There is also a kind of douban that is mainly dipped in food, that is, the golden hook bean paste produced by Chongqing Brewery is better. It is mainly made of broad bean, golden hook (the name of dried shrimp in Sichuan) and sesame oil. This bean paste is dark brown, bright oil, fresh and sweet, salty and palatable, slightly spicy and full of ester fragrance. It is the best dip for beef stew and oxtail soup. In addition, cook hot pot and so on. It is also inseparable from douban and can also be used to prepare sauces.

(4) Sichuan salt (refined salt)

Sichuan salt is one of the essential products in Sichuan cuisine, which can fix the taste, refresh the taste, relieve boredom and remove fishy smell. Salt includes sea salt, pond salt, rock salt and well salt. The main component is tail sodium chloride. Because of the different sources and preparation methods, the quality is different. Of course, cooking salt has a high sodium chloride content. Magnesium chloride, magnesium sulfate and other impurities with low content are better. Well salt is commonly used in Sichuan cuisine, and its sodium chloride content is as high as 99%. Pure taste, no bitterness, white color, fine crystals, looseness and no caking. Well salt produced in Zigong, Sichuan Province is the most ideal condiment in salt.

(5) mustard

Mustard is the ground part of mustard seed. Mustard seeds are round, dark yellow or brownish yellow, and a few are reddish brown. Its dry product is tasteless, and it gives off a strong special smell after grinding and wetting. Mustard seeds are spicy and have a strong stimulating effect. Mustard seeds are full, uniform in size, yellow or reddish brown. After grinding into powder, it is mostly used for cold dishes. Vegetarian raw materials can be used. Such as shredded pork belly with mustard greens, duck feet with mustard greens, cabbage with mustard greens, etc. They are all delicious food in summer and autumn. At present, finished mustard sauce and mustard sauce are also commonly used in Sichuan cuisine, which is convenient to use.

(6) dried tangerine peel

Also called "orange peel". Made from ripe orange peel, dried in the shade or in the sun. The epidermis is bright orange-red, yellow-brown or brown, fragile and easily broken. The skin is thin and big, the color is red, and the aroma is rich. In Sichuan cuisine, the flavor of dried tangerine peel is made from the main seasoning of dried tangerine peel, which is one of the commonly used flavors in Sichuan cuisine. Dried tangerine peel is widely used in cold dishes, such as dried tangerine peel rabbit, dried tangerine peel beef and dried tangerine peel chicken. In addition, dried tangerine peel, like raw materials such as Kaempferia Kaempferia, Illicium verum, Fennel, Clove, Fennel, Cinnamon, Tsaoko, Laokou and Amomum villosum, has its own unique fragrance, so it is a five-flavor condiment, which is mostly used to make dishes made from animal raw materials such as spiced beef, spiced eel segments, spiced dried bean curd and bean products, and is suitable for all seasons.

7. Sesame

Sesame is the main raw material for making sesame oil and sesame paste. In Sichuan cuisine, black sesame is often used, mainly for sesame shredded meat, sesame dried bean curd and some banquet snacks. It is best to be big, black, full and free of impurities. Sesame paste can be matched with other condiments to make sesame paste with unique flavor, such as sesame paste fish belly, sesame paste crispy skin, sesame paste phoenix tail and so on. Sesame oil can be used in dishes, both hot and cold, mainly to enhance flavor, such as freshly fried shredded chicken and salted duck breast. You can also eat it as a dish.

(8) Ginger

Sichuan's ginger is of good quality, rich in root fat, rich in aroma and spicy in taste. Sichuan cuisine generally uses ginger, ginger and dried ginger. Ginger is a seasonal fresh vegetable, which can be used as an auxiliary material or pickled ginger. Shredded ginger, fried duck with ginger and pickled ginger are all made of ginger or pickled ginger. In Sichuan cuisine, ginger is processed into shredded, sliced, shredded and juice, which is fried, boiled, stewed, steamed and mixed. Compared with ginger and dried ginger, ginger is the most widely used. Ginger is the main seasoning for hot nest chicken with ginger sauce, elbow with ginger sauce, cowpea with ginger sauce, duck feet with ginger sauce and other dishes. When it is used to cook fish or make fish-flavored home-cooked dishes, it is necessary to process ginger seasoning to show its unique flavor characteristics. Dried ginger can also be used to make soup in Sichuan cuisine.

(9) Garlic

Perennial herbs. The outer layer is gray-white or purple dry film pulp, usually with 6- 10 garlic cloves, each covered with a film. There is also a kind of garlic in Sichuan, which is big and of good quality. Single garlic is round, while ordinary garlic is flat, all white solid, containing a lot of allicin, which has a unique smell and spicy taste. Garlic has the function of removing fishy smell, relieving boredom and enhancing fragrance in the seasoning of animal raw materials, and is an indispensable condiment in Sichuan cuisine. Garlic can also be used as an auxiliary material to cook Sichuan cuisine, such as garlic-flavored silver carp, garlic-flavored roasted eel and garlic-flavored roasted pork intestines. These dishes are best served with garlic in Wenjiang, Chengdu. Garlic can not only remove fishy smell and increase color, but also contain allicin with strong bactericidal effect. Allicin is often eaten raw because it is easily destroyed by heat. Ginger and garlic can be made into paste and used for cold dishes such as garlic white meat and garlic cucumber. Sichuan at present? The combination of garlic-flavored dishes is the main variety of Sichuan cuisine in Jianghu, which requires higher garlic.

(10) Onion

There are green onions and shallots. Onion has a pungent smell, which can remove fishy smell, stimulate appetite, stimulate appetite and digestion, and sterilize and detoxify. Onions can be eaten raw or cooked in cooking, and shallots are often used raw. Onions have a strong fragrance and a slight spicy taste. Generally cut into chopped green onion, it is used to prepare cold dishes with various tastes, such as strange taste, salty taste, spicy taste, Chili taste and so on. Onions mainly use scallion as an auxiliary material and seasoning for hot dishes. As an auxiliary material, it is generally cut into sections to cook dishes such as scallion fish, scallion-roasted tendon and scallion-roasted sea cucumber. If cut into granules, it can be used as a seasoning for kung pao chicken, home-cooked squid and other dishes. In addition, green onions can also be cut into flowering onion segments for barbecue, soup and cold dishes.

(1 1) soy sauce

It is widely used in Sichuan cuisine, especially refined soy sauce produced by Deyang Brewery in Sichuan and Dawang soy sauce produced by Chengdu Brewery. Soy sauce is made of soybean, wheat and flour through fermentation, filtration and disinfection. It has the characteristics of dark brown, luster, rich ester fragrance, fresh and mellow taste and no precipitation in the juice, and is the best seasoning for Sichuan-style cold dishes. Soy sauce can be used to cook Sichuan cuisine, whether it is steamed, boiled, roasted or mixed, with a wide range of applications.

(12) vinegar

Seasoning commonly used in Sichuan cuisine. Baoning vinegar, Jingguan vinegar and Sanhui special vinegar are the best. Vinegar is made from wheat bran and rice as the main raw materials and made from traditional Chinese medicine. It has the characteristics of brownish red color, bright and clear, rich fragrance, pure sour taste and sweet and delicious taste. It is one of the condiments for cooking vinegar fried chicken, sweet and sour pork ribs, vinegar spicy sea cucumber, mustard shredded chicken and other dishes. It is also the main raw material for making various flavor dishes.

(13) sugar

Sichuan cuisine can use white sugar, rock sugar, brown sugar, maltose and bee sugar, but the most commonly used are white sugar and rock sugar. The sugar used in Sichuan cuisine is not made of beets, but ivory crystals refined from sugarcane stem juice. In cooking, it has the functions of improving taste, enhancing color, removing fishy smell and making dishes sweet. , mainly used as seasoning in beetroot, such as rose frying, walnut sauce, tremella fruit soup and so on. Rock sugar is fried with white sugar, which is irregular, crystal clear and pure in sweetness. In dishes, rock sugar is mainly used as a condiment for sweet soup and boiled sugar color; There are rock candy bird's nest and lotus seeds as sweet soup. The color of sugar is to put rock sugar into a pot, add a small amount of vegetable oil, and fry it until it is dark red, which is mainly used to add color and taste to dishes.

(14) Douchi

Soybeans were selected, soaked, cooked, mixed with a small amount of flour, brewed with Aspergillus oryzae seeds, and taken out to dry. It has the characteristics of dark brown color, smooth and oily, fresh and sweet taste, rich aroma, complete particles and loose slag. Yongchuan Douchi and Tongzhou Douchi are top cooking products. Douchi can be eaten directly with oil and steamed meat, and can also be used as a seasoning for dishes such as lobster sauce fish, fried meat with salt, hairy belly hot pot and so on. At present, many popular Sichuan dishes also need to be seasoned with lobster sauce.

(15) mustard tuber

Pickled mustard tuber can be directly used as pickled vegetables in cooking, and can also be used as auxiliary materials and condiments of dishes, which can enhance the taste and umami taste of dishes. Mustard tuber is the most famous mustard tuber in Fuling, Sichuan. The tender stem part of the head of green vegetables or water chestnut (also known as water hyacinth) is pickled with salt, pepper and wine. The squeezed juice is slightly dry. It is famous all over the country and overseas for its crisp red color, uniform size, delicious taste, salty taste and rich aroma. Cooking with it is not only nutritious, but also refreshing and appetizing. Mustard mustard tuber can be used as both an auxiliary material and a condiment in dishes. Such as shredded mustard tuber, shredded mustard tuber soup, etc. The dishes made with mustard tuber are fresh, crisp and tender, and have a unique flavor.

(16) Winter vegetables

Winter cuisine is one of the famous specialties in Sichuan. Location: Nanchong, Zizhong and other cities. Winter vegetables are made of tender tips of green vegetables, salt, spices and other condiments, sealed in jars and pickled for several years. Winter dishes are made in Nanchong with Shunqing winter tip and Zizhong with tender winter tip as the top grade. They are bright, delicate, fragrant and delicious. Winter cuisine is not only an important auxiliary material for cooking Sichuan cuisine, but also an important condiment. Shredded pork with winter tips and minced pork with winter vegetables are used as auxiliary materials, and shredded pork soup with winter vegetables is both used as auxiliary materials and seasoning, all of which are superior in Sichuan cuisine. Drunken mussels-Fujian cuisine (figure) Drunken mussels-Fujian cuisine (figure)

Composition:

There are 1 live mussels in winter, which is suitable for seasoning.

Operation:

1. Shell live mussels, wash them, cut them into virtual shapes, put them in a bowl, pour in sorghum wine, mix well and marinate them slightly;

2. Mix the soy sauce, sugar and sesame oil in a small bowl, add seasoning, pour in balsamic vinegar and clams, stir well and soak for 3 hours.

Introduction: Roast beef slices (Figure 2-3)

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