I consulted the consultant of the Institute: Mr. Mao Shuisheng, a master cook in China, and the examiner of Shanghai Chef Technician Qualification Certificate. Let's look at a set of quick questions and answers: What is fishy smell? Teacher Mao: It is the compound taste of Sichuan pickled pepper, sugar, vinegar and other seasonings used for fish-flavored shredded pork. Sichuan pickled pepper is the bottom flavor and the key to produce fish flavor. Researcher: Is there really fish in pickled peppers for fish flavor? Teacher Mao: It used to be true. Two Vitex negundo peppers and crucian carp are sealed and pickled together. Now that the food industry is developed, you can achieve a similar taste without fish. For example, we use "Xiao Shu Yao" to pickle peppers, which is fermented with lactic acid to achieve similar results.
It can be seen that the source of fish flavor is actually Sichuan pickled pepper, not the dark liquid in the altar of the little master.
Ok, let's use a fish-flavored shredded pork to actually verify it.
Come and learn, you can eat fish-flavored magic dishes without fish: the seasoning is very complicated, but nothing tastes good without it. Their mixture is a perfect "fish flavor". Prepare the materials and feel that there will be a chemical experiment soon. 1 pickled pepper; Red bean paste 15g( 1 porcelain spoon, we often use Juancheng brand); Red oil 5g (semi-porcelain spoon, Chuanxiang brand); Zhenjiang balsamic vinegar 15g( 1 porcelain spoon); White sugar 15g(2 flat porcelain spoons); Salt 3g( 1 seasoning spoon); 5 g of soy sauce (1/3 porcelain spoon); Cooking wine 10g( 1 porcelain spoon); Oil 30g (2 and a half spoons); Raw flour 15g (1 spoon and a half); 2 cloves of garlic; 2 onions; Ginger 3g
The fish-flavored shredded pork I have eaten or I know mainly comes from these places: 1. The traditional fish-flavored shredded pork in Sichuan cuisine (I have never eaten it, but I have read many introductions) uses pickled peppers, sweet and sour onions, ginger and garlic, which is a compound taste and pays attention to sweet, sour and salty. The main ingredient is shredded pork, and there are different versions of the ingredients, some are auricularia auricula and some are magnolia slices (that is, winter bamboo shoots). 2. Chongqing's fish-flavored shredded pork has been eaten twice, once in taoranju and once in Ciqikou's small shop. I think the fish-flavored shredded pork in Chongqing is generally made of shredded pork and green onions, which tastes sour. What is served is shredded pork+chopped green onions. Of course, maybe I went to the wrong place. Please correct me if you are experienced. 3. Improved fish-flavored shredded pork in northern China. Compared with the traditional fish-flavored shredded pork, it tastes very different, but it is still delicious. Season with watercress, onion, ginger and garlic, which is sweet and sour. The ingredients are shredded green peppers and carrots. In view of this, Sichuan friends who generally like traditional fish-flavored shredded pork may have more opinions, but personally think that this ingredient is well matched. First of all, in color, red and green match, rich in color, bright and appetizing. Secondly, green peppers and shredded carrots are fried in oil, which is very crisp and refreshing, enriching the taste of this dish. In addition, the ingredients are generally auricularia auricula and magnolia slices, and garlic shoots are added in some areas (Shijiazhuang is the hometown of garlic shoots, I don't like it).