Sichuan cuisine is as colorful as other cuisines. The typical "one dish, one style, hundreds of dishes and hundreds of flavors" is by no means represented by a Sichuan-style pork, nor is it as monotonous as Chengdu hot pot and Chongqing noodles.
Sichuan cuisine is characterized by spicy, delicious and appetizing oil. All kinds of flavors are basically composed of pepper, pepper, pepper and fresh ginger. The preparation of the four flavors in this topic is briefly introduced as follows:
First of all, the taste of fish
Taste composition: salty, sweet, sour, spicy, fragrant and fresh.
Taste characteristics: salty, sweet and sour, with strong onion, ginger and garlic flavor.
Main seasonings: refined salt, soy sauce, sugar, vinegar, ginger rice, garlic rice, chopped green onion, pickled pepper, monosodium glutamate and sesame oil.
Key points of modulation: 1, the key point of fish flavor is to increase the color of flavor juice by soaking the fresh flavor of pepper; Ginger, onion and garlic should pay attention to the proportion of materials, which can enhance fragrance and inhibit differences, and the dosage is relatively large; The taste of sweet and sour made of sweet and sour should be adjusted according to personal preference. 2. Fish flavor is one of the commonly used flavors pioneered in Sichuan, and pickled pepper is a very key seasoning. Sichuan families brew red peppers every year, and two fresh crucian carp are put in the process of soaking, so pickled peppers are particularly delicious. 3. In the application process, fish flavor should not be matched with fresh fish dishes.
Scope of application: beancurd dishes or raw materials with heavy gum content.
Representative dishes: fish-flavored green circle, fish-flavored chicken feet and fish-flavored cowpea.
Second, home-cooked flavor
Taste composition: salty, fragrant and spicy.
Taste characteristics: salty and slightly spicy, rich and palatable.
Main condiments: Pixian watercress or pickled pepper, refined salt, sugar, monosodium glutamate, soy sauce, lobster sauce, onion, ginger and garlic.
Key points of modulation: 1. There are many ways to adjust the flavor of home-cooked dishes, including pickled peppers and douban. Pickled peppers and douban are salty. Don't use too much salt and soy sauce, add a little sugar and essence, and add a little vinegar to improve the taste before cooking. 2. Stir-fry watercress and pickled peppers with slow fire and not too much firepower to prevent burning. 3. When cooking home cooking, you can add lobster sauce, sweet noodle sauce and sugar according to the dishes to soften the taste.
Scope of application: raw materials such as poultry, livestock and aquatic products.
Representative dishes: Sichuan-style pork, salt-fried pork, home-made tofu, Taibai chicken, stir-fried chicken, konjac roast duck and home-made sea cucumber.
Third, the strange smell
Taste composition: salty, sweet, hemp, spicy, sour, fresh and fragrant.
Taste characteristics: All tastes are complete and unique.
Main seasonings: refined salt, sugar, vinegar, sesame oil, red oil, sesame paste, pepper noodles, monosodium glutamate, cooked sesame seeds, shallots, garlic juice,
Key points of modulation: 1. Odd flavor is often used in cold dishes, and in recent years, it is also used in hot dishes, mainly for yard flavor and dipping vegetables. The proportion of all kinds of spices in the strange taste should be very appropriate, not to suppress each other, to complement each other, and to feel all kinds of flavors when eating. 2. When making dipping vegetables, first break the sesame sauce, add sugar, red soy sauce, white soy sauce and monosodium glutamate and mix well, then add pepper noodles, red oil and fried sesame seeds. You can add red oil as you like, or you can add ginger rice, garlic rice, chopped green onion and fermented soybean. 4. Sesame paste in seasoning can be replaced by peanut butter to increase flavor. Hot dishes are more spicy than cold dishes. Usually, you don't need sesame paste when using strange smell codes, so you should pay attention to the color. Odd taste is a common flavor originated from Sichuan, and many classic dishes are created on the basis of it. However, there is no fixed format for the odor of each family, and the modulator can adjust it according to his own preferences.
Scope of application: meat, aquatic raw materials and seafood.
Representative dishes: Chili fillet, odd pork chops, odd beef tenderloin and odd fish chops.
Fourth, litchi flavor.
Taste composition: salty, sour, fresh and sweet.
Taste characteristics: sweet and sour, taste similar to litchi.
Main seasonings: pickled pepper, onion, ginger slices, garlic slices, refined salt, soy sauce, vinegar, sugar, monosodium glutamate and fresh soup.
Key points of modulation: 1. Litchi flavor is the first flavor of Sichuan cuisine, and the ratio of sweet and sour should be "imported sour, sweet back". Therefore, when preparing, the amount of sugar should not exceed the amount of vinegar. 2. In the production process, salt should be added to determine the bottom taste, and then sugar and fresh soup should be added to determine the sweetness. Because vinegar is more effective, add vinegar before taking the pot. 3. If fresh litchi is selected as the auxiliary material of the dish, the amount of soy sauce and vinegar should be appropriate to prevent the umami taste of litchi from being suppressed, and the color of the dish should not be too dark. This flavor is the most suitable cooking method for stir-frying.
Scope of application: animal raw materials.
Representative dishes: fried meatballs, lychee squid rolls, crispy pork slices, lychee liver slices and hot conch.
What are the flavors of Sichuan cuisine?
As one of the four major cuisines in China, Sichuan cuisine has always been characterized by "delicious, spicy and good", and now there is a saying that "food in China, taste in Bashu".
The essence of Chinese food lies in the use of "taste", which is particularly obvious in Sichuan cuisine. In the cooking of Sichuan cuisine, there is a saying called "seven flavors and eight flavors". The so-called "seven flavors" refer to "salty, sweet, sour, spicy, bitter and fragrant", while "eight flavors" refer to "spicy, fish, sour, strange, pepper, sesame, red oil, ginger juice and homely".
But in fact, eight flavors are just a general term. If you ask the chef of Sichuan cuisine, "How many flavors does Sichuan cuisine have?" He will list more than 30 compound flavors for you. So far, when it comes to Sichuan cuisine, there is still a saying that "one dish is unique and all kinds of dishes are delicious".
So, what kind of Sichuan food do you think is the most famous?
It must be spicy! Hot pot, hairy blood, boiled fish ... all the Sichuan dishes we are familiar with are spicy and spicy. The four flavors of "fishy, homely, exotic and lychee" mentioned by the subject are also unique in Sichuan cuisine. Don't say you haven't eaten it, you must have, but you just don't know what this dish tastes like. Don't worry, let's talk one by one.
I Yu Shuo Wei Xiang
Fish-flavored shredded chicken, fish-flavored shredded pork, fish-flavored eggplant ... you must have eaten these dishes.
"Fish is not as fragrant as fish" is the biggest feature of fish flavor. The reason why this flavor is called "fish flavor" comes from Sichuan's unique cooking method, which is characterized by salty, sweet, sour and spicy flavors, as well as the rich fragrance of ginger, onion and garlic. It is widely used in hot and cold dishes.
After several years of improvement by Sichuanese, not only fish-flavored shredded pork has long been included in Sichuan recipes, but also fish-flavored delicacies, such as fish-flavored eggplant cake, fish-flavored pork liver and fish-flavored shredded pork, have been created one after another, and have also been included in Sichuan conventional recipes, which have been welcomed by people in Sichuan and the whole country.
How to make fish taste authentic? The most important thing is that when cooking cold dishes or hot dishes, you can't have too much sugar and vinegar. If the fish-flavored shredded pork is over 200g, the ratio of sweet and sour salt is 1: 1: 1, and it is best to use a teaspoon. When used for cold dishes, the seasoning does not need to be boiled, and the amount of vinegar is slightly less than that of hot dishes, and the amount of salt is slightly more.
Ershuo home-cooked Wei
Home-cooked flavor is inseparable from the home-cooked dishes cooked by Sichuan mothers. The word "homely" in the dictionary means "get used to it, don't bother to seek far". Sichuan cuisine is named after "homely", which means "always at home".
Sichuan's home cooking comes from people, from mom or dad's kitchen. Home cooking is a delicious cooking technique handed down from generation to generation in Sichuan. Very fragrant and delicious, unforgettable, Sichuan-style pork, tofu brain, salt-fried pork, home-made tofu.
Generally speaking, home cooking is not only eaten at home, but also the basic dishes of Sichuan cuisine, Jianghu cuisine and banquet cuisine, such as the most blindly cooked pork belly in Sichuan.
When cooking, pour the mixed oil made of rapeseed oil and lard into a wok, heat it to 60%, add the raw materials to fry the seeds, add a little refined salt, stir-fry with steam until the oil is bright, add watercress and fermented beans, stir-fry and color, add garlic sprouts to stir-fry, add a proper amount of soy sauce, and stir-fry.
Homemade tofu is one of the representative dishes of Sichuan cuisine. There is nothing that Sichuan cuisine can't do. First cut tofu into rectangular pieces similar to bear's paw and fry until both sides are crisp and yellow; Second, add Pixian douban and douchi to stir-fry and color, and add garlic seedlings to stir-fry to give a fragrance; Third, add cooked sliced meat with skin when frying. The bear's paw tofu made in this way is golden in color, soft, waxy and fragrant, salty and slightly spicy, and thick in juice.
Three strange smells
The first indication of strange smell was when eating grilled fish. Grilled fish restaurant, in addition to the most common spicy, pickled pepper, lobster sauce and so on, there is a strange smell.
"Odd taste" is one of the commonly used flavors pioneered in Sichuan, which is mostly used for cooking cold dishes. Because it is salty, sweet, hemp, spicy, sour, fresh and fragrant, and its tastes are balanced and very harmonious, so the word "strange" is used to praise its delicacy.
All kinds of condiments with peculiar tastes should be in proper proportion, not mutually suppressed and complement each other. Mainly used in dishes with chicken, fish, rabbit, peanut kernel, peach kernel, broad bean and pea as raw materials, such as strange chicken, strange peanut kernel, strange crispy fish and strange rabbit diced.
Weird chicken, also known as Miaoguo chicken, is a common cold dish food in Sichuan and Chongqing. It tastes spicy and sweet, with a little sour taste, and it tastes delicious.
Four views on litchi flavor
Is the name of litchi flavor strange? Don't get me wrong, the so-called litchi flavor does not mean that there is litchi in the dish, nor is it seasoned with litchi flavor essence, but a taste similar to sweet and sour taste.
However, there is a problem here. According to my observation, there is no pure litchi flavor in Sichuan cuisine system. The taste of litchi in Sichuan cuisine is spicy. The difference between them is that the taste of litchi is sweet and sour, not spicy, but spicy is about big sour and spicy, and its representative dish is the world-famous "kung pao chicken".
In kung pao chicken, litchi tastes outstanding, spicy but not dry, fresh and mellow. After the diced chicken enters the mouth, the tip of the tongue first feels slightly numb and spicy, and then a sweet taste hits the taste buds directly. Spicy, sweet and sour chicken, onion and peanuts make people want to stop.
Emei Restaurant took the lead in bringing kung pao chicken to Beijing. Mr. Mei Lanfang, a master of Peking Opera, loves this dish very much, but in order to protect his voice, he can't taste "big sour and big spicy", so Emei Restaurant improved its practice and changed kung pao chicken to "small sour and small spicy", which was later commonly known as "small litchi mouth".
The four most famous flavors of Sichuan cuisine are not what you said. The four most famous flavor types are spicy, red oil, strange and fish. These four fragrance types are the most famous, but few can be taken out now, especially the strange fragrance. Basically, a chef who hasn't cooked for 30 years can't tune out the real strange smell except for getting a true biography. At present, few people cook with strange flavors, so I won't tell you the modulation of these four flavors here. Some things are unclear. Only by seeing the modulation and taste of others can we know the mystery inside. If I write down the ingredients and blends of these four flavors, someone will do it. When the taste is bad, I will say what I saw on the internet, and I will really become a sinner.
The four flavors you mentioned are really common in Sichuan cuisine, so please say them one by one.
Needless to say, not only China, but also foreigners know that this flavor type is mainly pickled peppers, supplemented by sauces such as soy sauce, Shaoxing wine, sugar and vinegar, and the aroma of onions, ginger and garlic. It is a classic in the compound taste of Sichuan cuisine, and the above three are indispensable. Pickled pepper, onion, ginger and garlic are fried in oil and then juice is produced. The overall taste is good. But it is mainly salty and fresh, and then sweet and sour, so we should grasp the amount of sweet and sour when mixing juice, not too much. If the sweet and sour taste suppresses the salty taste, it loses the meaning of fishy smell. Representative dishes are shredded pork with fish flavor, dried scallops with fish flavor, small slippery meat with fish flavor and crispy chicken with fish flavor.
Homemade flavor is the most commonly used flavor in Sichuan cuisine. The biggest feature of this taste is that almost all of them use the same seasoning, which is Pixian bean paste. Without this bean paste, it can't be called homely. With bean paste, you can only add soy sauce, Shaoxing wine, onion, ginger, garlic and other seasonings. There are so many representative dishes that almost all ingredients can be cooked in this way.
Strange taste is also a unique product of Sichuan cuisine, mainly spicy, salty, sweet and fresh. This flavor is very rich, mainly sesame paste, but it is also interspersed with countless other flavors, but it is very harmonious in the mouth. There are many seasonings in this flavor, such as sesame sauce, bean paste, Chili noodles, pepper noodles, onions, ginger, garlic, soy sauce, vinegar, sesame oil, cooked peanuts and sesame seeds, which are almost all we can eat at ordinary times. Therefore, it is not so easy to do. If it is not adjusted well, it will make people's appetite open, indicating that there is a strange chicken, and the strange cold noodles taste similar to this.
Litchi taste can be regarded as the sweet and sour taste we often say, but it is lighter than the heavy sweet and sour taste we usually eat, such as sweet and sour fish and sweet and sour tenderloin. Kung pao chicken, for example, smells like litchi now, but we call him litchi. Why is it called litchi? It is because its sweet and sour taste is not as heavy as big sour and sweet, and it can also eat some salty and fresh taste.
In fact, many so-called different flavors are only produced when one or more seasonings are put in different amounts, which is very subtle. You have to learn this yourself!
Everyone has had the experience of ordering food in a restaurant: holding the menu, they will ask the boss what the food tastes like. And the boss will tell you that there are many flavors such as spicy, spicy and homely. in fact ...
These are the only three most commonly used flavors in Sichuan cuisine, not the four flavors mentioned by the questioner, but all the other flavors you heard are included. Does it feel subversive? Just look at my following answer:
1. Spicy taste
Spicy taste is an inclusive flavor in Sichuan cuisine, with spices as the main ingredient and spicy taste as the supplement. Its representative flavors are garlic paste, dried tangerine peel, curry, black pepper sauce and mustard.
(ps: Don't say spicy when ordering in the future, lest you be laughed at by the chef. Due to the time, today I will share with you our most delicious flavor practices:
(1) Garlic flavor
Garlic paste is mainly made of garlic. Commonly used garlic is white garlic, single garlic and purple garlic, among which purple garlic is the most nutritious but also the most expensive. Sesame oil, refined salt and monosodium glutamate are indispensable auxiliary seasonings for garlic flavor, and the methods are as follows:
1) Melt the salt and monosodium glutamate with hot soup, and add sesame oil and garlic paste when the soup is cool. When doing this, you need to pay attention to:
Garlic paste should not be put into soup too early. If the garlic paste is put into the hot soup, the garlic will be in the quilt, which is easy to make it half-cooked, so that the fragrance will be lost and the spicy taste will be weakened;
The fineness of garlic paste should be smooth and uniform, which is conducive to the full release of fragrance and spicy taste;
Better use garlic juice now. If garlic is soaked for too long, not only the fragrance is easy to volatilize, but also the odor is easy to produce.
The taste of garlic is suitable for both cold dishes and cold dishes, especially for making cold dishes. Representative Sichuan dishes are: white meat with garlic, eggplant with garlic, cucumber with garlic and so on. Mainly hot dishes, the spicy taste is weakened, such as dried scallops with garlic and shrimps with garlic.
If you still want to know how to make ginger juice flavor, curry flavor and black pepper sauce flavor, you can leave a message or trust me privately.
2. Home-cooked flavor
The salt in the home-cooked flavor can enhance the flavor and make the dishes have the basic flavor. The bean paste is spicy. Within the allowable range of salinity, the dosage should be as high as possible to improve its salty and spicy concentration and mellow degree. Douchi plays a role in enhancing fragrance; Garlic slices or garlic seedlings play a role in improving taste and color, among which garlic seedlings have better flavor.
Home cooking is salty, spicy and mellow, and is suitable for all seasons. When cooking, douban and garlic sprouts should be sauteed, and the amount of other seasonings should be as spicy and salty as possible. Common dishes are home-cooked sea cucumber, Sichuan-style pork, stir-fried spicy chicken and so on.
3. Spicy taste
I have to go to work now because of the time. So ... if you really want to learn, you can leave me a message or a private message.
It's too complicated! I don't know! Compound taste, spicy taste, strange taste and salty taste. Sichuan cuisine is extensive and profound. It is easy to say a certain dish, but it is impossible to say the taste. The same taste is reflected in different ingredients, and the problem is too big. You can publish a book!
There are four kinds of spicy: spicy, spicy, strange, hot and sour, and litchi. 1 Mala Tang is made of pepper and pepper. For spicy food, stir-fry Chili peppers before pouring oil or stir-fry the oil until it is spicy. 3 strange food is sour, spicy and salty. 4 Technical tastes are mainly sour, sweet and fresh.