The first category is spicy taste: spicy taste, red oil taste, pungent taste, sour and spicy taste, pepper and hemp taste, home-cooked taste, litchi and silkworm taste, fish flavor, dried tangerine peel taste, strange taste and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. Salty, sweet, sour, spicy, fresh and fragrant blend into one dish, and all kinds of seasonings are in harmony and complement each other.
The second category is spicy and ambiguous: garlic, ginger, mustard, sesame sauce, tobacco, sauce, five flavors, bad taste and so on.
The third category is Wei Xian's sweet and sour ignorance: Wei Xian ignorance, soy sauce ignorance, tomato juice ignorance, mellow and sweet ignorance, litchi ignorance, sweet and sour ignorance and so on. This obscene technique is widely used and there are many dishes.
1. Spicy type: The combination of spicy pepper and traditional spicy taste of Sichuan cuisine has formed a unique spicy taste. Take boiled fish, which we often eat. It is well known that Sichuanese are good at fish. The characteristic of Sichuan cuisine is spicy. Naturally, people in Sichuan cook fish, and most of them are spicy. "Boiled fish-literally, although there is no spicy word, it is. Sichuan food is very spicy. Spicy is the most powerful in Sichuan cuisine, ranging from boiled beef and Mapo tofu in traditional Sichuan cuisine to boiled fish, spicy snails and spicy crayfish in Fupai Sichuan cuisine. Spicy dishes are mainly made from pepper, pepper, Sichuan salt, monosodium glutamate, Danxian douban, fermented soybean, soy sauce and cooking wine. Some. Dumping Pixian watercress, some with pepper granules, some with pepper noodles, is not a pattern. Due to the different needs of dishes, this flavor can also be added with white sugar or mixed with bad sauce, lobster sauce, spiced powder and sesame oil. A good cook will cook spicy food, hemp but not firewood, spicy but not explosive, spicy and fresh. It's too spicy to finish. It is suitable for dishes made of poultry and livestock meat and internal organs such as chickens, ducks, rabbits, pigs, cows and sheep, as well as dishes made of dried and fresh vegetables, beans and bean products. Spicy, fragrant, fresh and spicy. Ingredients: Zanthoxylum bungeanum (oil and flour), pickled pepper, bean paste, sea pepper noodles and red. Starch, pepper, sugar and cheese. Proportion: pepper 0.5 or pepper powder 0.2, dried pepper 0.3, Sichuan bean paste 3, sugar 1, vinegar 1. Onion, ginger, garlic, wine, soy sauce and monosodium glutamate. Method: Stir-fry dried peppers until brown, and then stir-fry them.
2. Hot and sour taste: Hot and sour taste is one of the main ignorant types in Sichuan cuisine, second only to spicy taste. The hot and sour taste is not the protagonist of pepper, but a balance between the spicy taste of pepper and the spicy taste of ginger, and then mixed with spices such as cheese, pepper, sesame oil and monosodium glutamate to form a slightly spicy alkyd and a unique flavor with strong umami flavor. We must do a good job in preparing hot and sour dishes. Use moderate materials. Hot and sour dishes are mostly hot dishes, such as eel vermicelli pot, beef fillet and pineapple dumplings. Some cold dishes such as hot and sour fern root powder are also hot and sour. Alkyd resin is slightly spicy and has a strong taste. Ingredients: lactic acid (cheese) pepper, pickled pepper powder, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, etc. The ratio of the former is: Sichuan bean paste 1, sugar 0.6, cheese 0.9, onion, ginger, garlic, wine, soy sauce, fresh soup and red oil. The preparation method is to fry onion, ginger, garlic and bean paste until cooked, and then add other seasonings. The latter ratio is white pepper ~ RN \ 0.8. Vinegar 6, chopped coriander.
3. Flavor Type of Pickled Pepper: Pickled Pepper series has become a major landscape in the new Sichuan cuisine in recent years. It brings the characteristics of pickled pepper to the extreme, which is a cooking model. Good pickled peppers are delicious, tough, old and Mika, and appetizing food makes you want to stop. Flavored pickled peppers are widely used in cold dishes such as hot and cold dishes and assorted pickled vegetable jars. A pot of pickled bullfrog, pickled duck blood, pickled cuttlefish, pickled rabbit meat and other hot dishes in pickled pepper series are mostly prepared with seasonings such as mash juice and rock sugar, which also have a different taste. Pickled peppers are spicy and slightly sweet.
4. Odd flavor type: Because all the flavors are very balanced and harmonious, it is praised as a wonderful taste by "odd fruit". Odd flavor is mostly used for cold dishes, and is made of Sichuan salt, soy sauce, red oil, pepper noodles, sesame paste, white sugar, vinegar, cooked sesame seeds, sesame oil and monosodium glutamate, and ginger rice, garlic and chopped green onion can also be added.
When so many different condiments are matched, we must pay attention to the proper proportion, so that various flavors will not suppress each other and complement each other. Odd flavor is suitable for dishes with chicken, fish, rabbit, flower kernel, pink, broad bean and pea as raw materials. Odd jelly is a masterpiece of Japanese cuisine. Cheng, sweet, hemp, spicy, sour, fresh and fragrant are equally important and coordinated.
Ingredients: salt, soy sauce, sugar, pepper noodles, pepper oil, red pepper, vinegar, monosodium glutamate, chicken essence, fresh soup, sesame oil, sesame paste, cooked sesame, ginger, onion and garlic.
Proportion: Sichuan bean paste 1, sesame paste 1, sugar 0.8, vinegar 0.8, pepper powder 0.05, oil 1, onion and glutinous rice 0. 1, soy sauce and fresh soup.
Method: Stir Sichuan bean paste with oil until the oil turns red, stir sesame paste with fresh soup, and mix all ingredients evenly.
Features: spicy, hemp, sweet, sour, spicy, fresh and fragrant, with rich taste. It can be used to make diced chicken and sliced duck.
5. Spicy paste: Spicy paste dishes are spicy and delicious, with a slightly sweet aftertaste. They are made of Sichuan salt, dried red pepper, pepper, soy sauce, vinegar, sugar, ginger, onion, garlic, monosodium glutamate and cooking wine. that
Spicy and fragrant, because it is fried with dried Chili in a wok, it becomes a spicy shell, and undercooked or overcooked will affect the taste. All dishes with spicy and fuzzy sauces are fried in a wok to get the dry flavor of their peppers.
With the dusting, the six-shot spicy gun was put into the raw material of the forehead bow. This dance breaks the stagnation of vines and makes camouflage very difficult. A began with * _, who gained the interest in creating lra.
It is suitable for dishes with family background and livestock meat as raw materials, and also for dishes with vegetables as raw materials. Legend has it that Ding Baozhen, a famous official in the late Qing Dynasty, fried peanuts in diced chicken.
It has become a famous dish in Sichuan, with a sweet, sour and spicy taste, and many dishes called Gongyi, such as Gongyi tofu, are produced from it. Spicy and delicious, with a slightly sweet aftertaste.
Ingredients: dried sea pepper festival, red oil, pepper granules, sesame oil, salt, chicken essence, monosodium glutamate, home brew, starch, sugar, ginger, onion, garlic and vinegar.
6.t oil type: Portuguese oblique. _ Spicy in the pot, spicy and rich; Look, it's the pulp that leaves the product; The key to basu cuisine. When refining FT and E, we must first improve the quality; Secondly, G should be improved through the combination of varieties, so that it can be combined with the sweetness of red pepper, two gold bars and the field promotion power of millet pepper; Finally, it must be refined and refined. In this way, red oil can be extracted, with bright eyes and fragrant nose, and the spicy taste will be layered after entering.
The flavor of red oil is made by mixing this special red oil with soy sauce, sugar and monosodium glutamate. In some areas, vinegar, garlic paste or Korean flavor will be added. The spicy flavor of red oil is lighter than spicy flavor, and its color is kurei. Spicy but not explosive, the aroma is mellow and long. It is suitable for the dishes made by domestic animals such as chickens, ducks, pigs and cows, as well as the internal organs of domestic animals such as stomach, tongue and heart, and is also suitable for the dishes made by fresh tuber vegetables. The red oil hazy type is a big family in cold dishes, including husband and wife lung slices, roasted Chili preserved eggs, shredded radish mixed with white meat, and red apricot chicken.
Ingredients: red pepper, sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, sugar, a little chopped green onion, ginger and garlic.
7. Homecooked food flavor: This flavor is named "Homecooked food ≥ name", which means "there are always n at home". Its characteristics are fresh and spicy, slightly sweet or slightly vinegar aftertaste, and it is the most widely used in hot dishes. Home cooking is generally made with Pixian watercress, Sichuan salt and soy sauce, and can also be made with lame Canadian red beans or soaked red peppers, cooking wine, lobster sauce, sweet noodle sauce and monosodium glutamate. Sichuan-style pork, as the first product in Sichuan cuisine, is a classic dish that has gone through many hardships, returned to simplicity and simplified the complex. It is mouth-watering, and the secret of appetizing, eating ecstasy and thinking aftertaste lies in its deliciousness. The simpler it is, the more spicy it needs, or the aftertaste is slightly sweet, or the aftertaste is slightly butter. Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, pickled pepper powder, ginger, onion and garlic, bean paste, sugar, vinegar, home brew and starch. (adding fresh peppers is the taste of direct customers)
8. Fish-flavored type: Fish-flavored type is named after Sichuan's unique method of cooking fish and seasoning. To make fish coriander, garlic slices or garlic granules, pickled peppers, onions and ginger slices should be fried in oil, and then the main ingredients should be added for frying, and then the juice made of soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt and water bean powder should be thickened in a pot. Sweet, sour and spicy, full of ginger flavor.
Ingredients: vegetable oil, pickled pepper, ginger, garlic, onion, white soy sauce, vinegar, sugar, Sichuan bean paste or mushroom essence, and water.
Proportion: onion ginger garlic sauce 1, pickled pepper 0.5, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce and monosodium glutamate.
Adjustment method: first, mix the onion, ginger, garlic and pickled pepper vermicelli, then mix the bean paste vermicelli with red oil and other seasonings. Red is sweet and sour, not too strong, not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on. To make a normal amount of fish-flavored food, you need 5 grams of ginger, 60 grams of onion, 20 grams of garlic 10, 20 grams of pickled pepper, and 0.5 grams of sugar1.
9. Litchi flavor: The name of litchi flavor comes from its sweet and sour taste. It is prepared with Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate and home brew, cooked with the pungent smell of ginger, onion and garlic, and is mostly used for hot dishes. When preparing this essence, there must be enough essence, on this basis, it can show sour and sweet taste. Sugar is slightly better than vinegar. Pay attention to the sweet and sour taste. Ginger, onion and garlic only take their pungent aroma, and the dosage should not be too heavy to avoid usurping the host's role. Pan-rake pork slices are the representative of litchi flavor in traditional Sichuan cuisine, while vegetable root ribs are the outstanding litchi flavor in the new I l cuisine. It is the most essential to cut off the ribs. On the basis of the practice of Cantonese cuisine leopard, the spicy taste of green and red tertiary granules and scallion was added to the sweet and sour taste. It tastes like litchi, sweet and sour.
Ingredients: vinegar (red vinegar, citric acid), sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper festival, red oil, pepper residue, ginger, garlic, chopped green onion, homemade wine and electric plate.
10. umami: umami is widely used in hot and cold dishes because of its freshness and fragrance. It is often prepared with Sichuan salt and monosodium glutamate, or with soy sauce, sugar, sesame oil, ginger, salt and pepper according to the flavor needs of different dishes. When preparing, we should pay attention to the proper flavor, highlight the umami flavor, and strive to keep the fresh flavor of vegetables. White sugar only plays the role of cultivating umami flavor, and the dosage must be controlled so as not to reveal sweetness. Sesame oil is only for fragrance, so the dosage must be controlled and not excessive.
Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, pepper, ginger, onion, garlic, home brew, starch.
Nestle Snacks King takes fresh squid, shrimp, conch slices and cashew nuts as its original family, highlighting the original flavor of raw materials and being fresh and refreshing. Vegetables, colorful clouds and other counties are delicious when serving soup. The original flavor is delicious, fresh and refreshing, and the fragrance is overflowing.
1 1. Sweet and fragrant type: sweet and fragrant, as the name implies, characterized by sweetness and pure fragrance. It uses white sugar or rock sugar as the main seasoning. Due to different needs of dishes, appropriate amount of edible essence can be supplemented, supplemented by candied fruits such as honey roses and cherries, and dried fruits such as juice and peach kernels. Sweet types include honey juice, sugar paste and peach kernel. Too much will hurt you. Small tomatoes with honey juice are made by peeling cherry tomatoes, adding osmanthus flowers and soaking them in honey juice. They are sweet and delicious, and their mellow softness can complement each other with spicy and strong. Pure and sweet, sweet and delicious, mellow and soft.
Ingredients: white sugar, rice cooker.
12. Smoke flavor type: Smoke flavor should be concentrated on smoked meat and vegetables. Straw, cypress, tea chaff, leaf block, peanut shell, chaff shell, sawdust, etc. are used as smoking raw materials, and the flue gas produced by incomplete combustion is used to make the pickled and tasty raw materials absorb or attach a special flavor, forming a fresh, mellow and unique flavor feature. Smoke-scented type
Tofu thousand bacon and other pork belly (side belly or back buttocks) are used as raw materials, smoked with cypress, tea and peanut shells, and cooked with refined tofu thousand. It's delicious and fragrant. The smell of smoke is outstanding, and the smell is fragrant and delicious.
Ingredients: heavy tobacco, salt, monosodium glutamate, ginger, onion, spiced powder.
13. Zanthoxylum bungeanum: Zanthoxylum bungeanum is a unique flavor of Sichuan cuisine, which is made of Sichuan salt, Zanthoxylum bungeanum, onion leaves, soy sauce, cold chicken soup, monosodium glutamate and sesame oil. The sesame flavor of pepper and the fragrance of onion complement each other, which is refreshing and spicy, and is mostly used for cold dishes, especially in summer. Only high-quality peppers can reflect the flavor, and the pepper particles should be salted with onion leaves. It combines the spicy and salty taste of pepper. Sliced snail slices with pepper are mainly made of sliced snail meat, and the spicy taste of pepper and the fragrance of shallots are the aroma of Sichuan salt, which is a good cold product to accompany meals and wine. Pepper is hot and delicious.
Ingredients: Zanthoxylum bungeanum (oil and granules), seedless Zanthoxylum bungeanum granules, sesame oil, onion leaves, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine and starch.
Contrast: scallion 10, pepper 2, soy sauce 12, sugar 2, cheese 2, monosodium glutamate and a little fresh soup.
Method: Soak Zanthoxylum bungeanum in wine overnight, then chop it into fine mud with scallion, and add soy sauce, sugar, fermented grains and other ingredients.
Features: fresh and fragrant. Can be used in dishes such as chili slices, chili slices, belly slices, etc.
14. Garlic and coriander are mainly made of garlic paste, red soy sauce, sesame oil, monosodium glutamate and red oil. On the basis of red oil flavor, add garlic, add garlic to remove astringency and increase fragrance, and the taste will fluctuate. Garlic paste is delicious, mainly cold dishes, and white meat with garlic paste is a famous sketch in Sichuan cuisine.
When cooking this kind of dishes, other seasonings must not be too heavy, otherwise the aroma of garlic paste will be submerged and the cooking will become clear. In addition, when garlic paste is used as a cold dish, it will not only lose its umami flavor, but also make garlic paste produce a pungent and unpleasant taste for a long time, so it has garlic flavor.
Ingredients: garlic paste rice (garlic water and minced garlic), sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, red oil, pond and onion.
15. Five flavors: The so-called' five flavors' is a traditional saying. Food is cooked with several spices, usually kaempferia kaempferia, star anise, clove, fennel, licorice, Amomum villosum, cardamom, cinnamon, Amomum tsaoko and flowering tree.
According to the demand of dishes, there are far more than five kinds. Five flavors are characterized by fragrance and freshness. Use the above seasonings, salt, cooking wine, ginger, onion, etc. It can be used to pickle food, cook or pickle cold dishes and hot dishes. The scope of application is: dishes made from the viscera of animals, poultry and livestock, and dishes made from beans and their products, such as spiced beef. And the pungent taste of natural spices can be used.
Ingredients: spiced, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine, pepper, onion and sugar.
16. Sugar cheese flavor: The sweet and sour flavor is based on sugar and fermented grains, supplemented by Sichuan salt, soy sauce, monosodium glutamate, ginger, onion and garlic. It is characterized by rich sweet and sour taste and fresh aftertaste, and is also widely used in hot and cold dishes. Common dishes are ribs with sugar and cheese. When preparing, we must build on a proper amount of ignorance. I have a different proportion in the pool. The taste of litchi is sour first and then sweet, and the acidity of sugar is sweet first and then sour.
Ingredients: white sugar, cold salad (red vinegar and citric acid), salt, soy sauce, essence, chicken essence, fresh, ginger and garlic, chopped green onion, cooking wine and starch.
17. Sweet type: Sweet type is characterized by being sweet and fresh, and is mostly used for hot dishes. It is made of Sichuan salt, sugar, pepper and cooking wine. According to the needs of different dishes, ginger, onion, pepper, rock sugar, sugar color, spiced powder, fermented glutinous rice juice and chicken oil can be added as appropriate. When made, it is sweet.
18. Chenpi flavor: Chenpi is fragrant, spicy and slightly sweet, which is the main feature of Chenpi flavor. It is made of dried tangerine peel, Sichuan salt, soy sauce, vinegar, pepper, dried chili festival, ginger, onion, sugar, red oil, fermented glutinous rice juice, monosodium glutamate and sesame oil.
Pericarpium Citri Tangerinae flavor is mostly used for cold dishes, and its application scope is dishes with livestock meat as raw materials, such as Pericarpium Citri Tangerinae ribs. It uses the bitter taste of dried tangerine peel to mix with pepper and pepper to produce a special compound flavor, thus forming this unique flavor. When preparing, the amount of dried tangerine peel should not be too much, but it will be bitter, and the amount of white sugar and mash juice is only fresh and slightly sweet.
Ingredients: Zanthoxylum bungeanum, dried Chili Festival, red pepper, salt, monosodium glutamate, chicken essence, fresh soup, star anise, kaempferia galanga, ginger, onion, sesame oil, dried tangerine peel, sugar and cooking wine.
Seasoning ratio: pepper 0.5, dried pepper 1. Sichuan bean paste 3, sugar 2, dried tangerine peel 2, soy sauce, monosodium glutamate, onion, ginger, garlic, sprinkle with appropriate amount.
Description: Stir-fry the thousand peppers first, then stir-fry the peppers. If you use dried tangerine peel slices, it is easier to fry. If you crush dried tangerine peel into powder, you can sprinkle onion, ginger and garlic at the end of cooking, then stir-fry the petal sauce, and then add seasoning such as soup to stew the raw materials.
Taste characteristics: spicy and delicious, with the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and diced dried tangerine peel chicken.
19. Maotai-flavor type: Maotai-flavor type is characterized by its sauce flavor, freshness and sweetness, which is often used in hot dishes and is made of sweet sauce, Sichuan salt, soy sauce, monosodium glutamate and sesame oil. Because different dishes need to look at the flavor, you can add sugar or pepper noodles, ginger and onions as appropriate. When preparing, we should investigate the texture, color and taste of sweet sauce, and according to the flavor of the dishes.
Ingredients: sweet noodle sauce, onion, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, minced garlic, sugar, cooking wine and starch.
Duck tongue with sauce is a typical sauce-flavored dish. Look, this is fried duck tongue with sweet noodle sauce. The sauce is thick in color and delicious. The sauce is rich and sweet. 20. Ginger juice flavor: Ginger juice is delicious! It is an ancient flavor, which is characterized by its mellow fragrance, fresh fragrance and slight spicy taste, and is widely used in hot and cold dishes. Ginger dishes are made of Sichuan salt, ginger juice, soy sauce, monosodium glutamate, fermented grains and sesame oil. Ginger can produce fluid, while fermented grains have the function of reducing fat and relieving boredom.
20. Ginger juice flavor: When preparing cold dishes such as red apricot chicken, throw away ginger and vinegar on the basis of palatability to highlight the taste and coolness of ginger; In the process of preparing hot dishes such as ginger chicken, Pixian watercress or Chili oil can be considered according to the needs of different dishes, but the premise is not to reflect the taste of ginger and cheese. Ginger tastes mellow and becomes fresh and spicy.
Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, sesame oil, vinegar, onion and cooking wine.
2 1. Aroma of sesame sauce: The aroma of sesame sauce is mostly left in cold dishes, and it is made from sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and soy sauce or red oil is added to a few dishes as appropriate. When preparing sesame paste, it should be dispersed with sesame oil first, so that the fragrance of sesame paste can be blended with the fragrance of sesame oil, and then blended with Sichuan salt, monosodium glutamate and concentrated chicken juice to make this sesame paste.
Ingredients: salt, monosodium glutamate, chicken essence, fresh soup, sesame oil, onion, white cheese, sesame sauce, ginger and garlic, chopped green onion.
Traditional famous dishes such as phoenix tail with sesame sauce and fish belly with sesame sauce are all representatives of sesame sauce flavor dishes.
22. Salt and pepper flavor: Salt and pepper flavor is characterized by fragrance and hemp, which is mostly used for hot dishes and is made of Sichuan salt and pepper. When preparing, the salt must be fried, the spring water must be very fine powder, the pepper must be fragrant, and the spring water must be chopped. Chopped pepper and salt are prepared according to the ratio of 1:4, so it is not suitable for long-term storage to prevent its fragrance from volatilizing and affecting the taste.
23. Five-grain flavor: Five-grain flavor is characterized by freshness and sweetness, and is widely used in hot and cold dishes. It is made of fragrant grain juice or fermented grains, Sichuan salt, monosodium glutamate and sesame oil. Due to different needs of dishes, pepper or pepper, rock sugar, ginger and onion can be added as appropriate. When making, it is necessary to highlight the hazy fragrance of fragrant grain juice or mash juice.
24. Mustard flavor: fresh and sour, mustard is spicy, which is the characteristic of mustard ignorance. Cold dishes are often used in summer and autumn, and are made of LXIII salt, fermented grains, soy sauce, mustard, monosodium glutamate and sesame oil. When preparing, first wash the mustard with soup and seal it in a container so as not to be discouraged. Put it on the cage cover or by the fire and take it out when you use it. Use less soy sauce. Fresh and sour, mustard is hot.
Ingredients: salt, soy sauce, ignorance; Essence, fresh soup, mustard powder, mustard, sesame oil, onion and white vinegar.
Supplementary flavor mode
Litchi spicy type
Features: sour dew turns with cymbals, with outstanding fragrance.
Ingredients: vinegar, sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper festival, red oil, pepper residue, ginger garlic, chopped green onion, home-brewed and starch.
Flavor fermented soybean juice
Features: Black beans are delicious and have a slight aftertaste.
Ingredients: Douchi, salt, monosodium glutamate, chicken essence, fresh soup, sugar, ginger, onion, garlic, home-brewed and starch.
Tomato juice flavor type
Features: sweet and sour, bright color.
Ingredients: salt, soy sauce, seasoned chicken essence, fresh soup, mustard powder, mustard, sesame oil, onion and white wine.
Chili Wei Xing
Features: fresh and spicy, sweet and sour. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.
Ingredients: four Jll bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The recipe is to stir-fry onion, ginger and garlic until fragrant, then stir-fry bean paste to red oil and mix with other ingredients.
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