1, fish flavor: onion, ginger and garlic 1, pickled pepper 0.5, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce, wine and monosodium glutamate.

The recipe is to fry the onion, ginger, garlic and pickled pepper first, then fry the bean paste into red oil and mix it with other seasonings. Red is sweet, sour, spicy and not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice, etc.

2, spicy: 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, monosodium glutamate.

The preparation method is to fry dried chili until brown, then add pepper and stir-fry, stir-fry onion, ginger and garlic, and then add other seasonings. In order to taste hemp, you can add some pepper powder Stir-fried Chili, hemp comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. You can make diced spicy fish, mapo tofu and so on.

3, pepper pepper flavor: Sichuan bean paste 1. Sugar 0.3. 0.3 vinegar. Onion, ginger, garlic, soy sauce, monosodium glutamate, wine.

The recipe is to fry the onion, ginger and garlic first, then fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

4. Pericarpium Citri Tangerinae flavor: pepper 0.5. Dried pepper 1. Sichuan bean paste 3. Sugar 2. Chenpi 2. Soy sauce, monosodium glutamate, onion, ginger, garlic, wine.

The production method is to fry the dried peppers first, and then fry the peppers. If you use dried tangerine peel, fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry onion, ginger and garlic, then stir-fry sauce, and then add seasoning such as soup to stew raw materials. It tastes spicy and delicious, and has the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.

5, strange taste type: characteristics: salty, sweet, spicy, sour, fresh, seven flavors are the same.

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. Seasoning ratio: Sichuan bean paste 1, sesame paste 1, sugar 0.8, vinegar 0.8, pepper powder 0.05, oil 1, onion, garlic paste 0. 1, soy sauce and fresh soup.

6, litchi spicy type: characteristics: sweet and sour, salty and mellow, spicy and spicy.

Ingredients: vinegar, sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper festival, red oil, pepper granules, ginger garlic, chopped green onion, cooking wine and starch.

7, pepper hemp flavor type: characteristics: sesame seeds are salty and pleasant.

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. Seasoning ratio: onion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. Monosodium glutamate, a little fresh soup. Method: Soak Zanthoxylum bungeanum in wine overnight, then chop it into fine mud with scallion and add soy sauce, sugar, vinegar and other ingredients.

8, mustard flavor: characteristics: salty and spicy, with the smell of Cambodia and nose. ?

Ingredients: salt, soy sauce, seasoned chicken essence, fresh soup, mustard powder, mustard sauce, sesame oil, onion and white vinegar.

9, tomato juice flavor: characteristics: sweet and sour, salty and fresh, bright color.

Ingredients: tomato sauce, red Zhejiang vinegar, white vinegar, white sugar, salt, chicken essence, monosodium glutamate, fresh soup, cooking wine, starch, ginger and onion.

10, flavored black bean juice: characteristics: black beans are salty and fresh, with a slight aftertaste.

Ingredients: Douchi, salt, monosodium glutamate, chicken essence, fresh soup, sugar, ginger, onion, garlic, cooking wine and starch.

1 1, litchi flavor type: characteristics: sweet and sour, salty and fresh, rich and delicious.

Ingredients: vinegar, white sugar (red vinegar, citric acid), salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger and garlic rice, cooking wine, starch and onion.

12, sweet and sour ambiguous type: characteristics: sweet and sour, slightly salty, fresh.

Ingredients: white sugar, vinegar, (red Zhejiang vinegar, citric acid), salt, soy sauce, glutinous rice, chicken essence, fresh |/u, ginger and garlic, chopped green onion, cooking wine and starch.

13, sour and spicy taste type: the former is characterized by sour and spicy taste, slightly sweet, while the latter is sour and refreshing, salty and sour in the mouth, and spicy when swallowed.

Ingredients: lactic acid (vinegar) pepper, pickled pepper powder, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, cooking wine, starch, radish and onion. Seasoning proportion: spicy taste can be divided into stir-fried dishes and braised dishes. The former ratio is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic and wine, soy sauce, fresh soup and red oil.

The method is to fry onion, ginger, garlic and bean paste first, and then mix with other seasonings. The latter proportion is white pepper 0.8, vinegar 6, chopped green onion parsley 6, and a little sesame oil.

14, sweet and fragrant: characteristics: sweet and palatable.

Ingredients: sugar, starch.

15, ginger juice taste: characteristics: salty and spicy, slightly acetic acid.

Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, sesame oil, vinegar, onion and cooking wine.

16, garlic flavor type: characteristics: garlic flavor is rich, salty and slightly spicy, slightly sweet.

Ingredients: garlic paste rice, sesame oil (garlic water, minced garlic), salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, red oil, sugar and onion.

17, five-flavor type: characteristics: five flavors are rich and fresh.

Ingredients: spiced, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine, pepper, onion and sugar.

18, cigarette flavor type: characteristics: long flavor, salty or fragrant.

Ingredients: tobacco, salt, monosodium glutamate, old ginger onion and spiced powder.

19, fragrant and unpalatable type: characteristics: mellow and delicious, slightly sweet.

Ingredients: mash pot, old ginger and onion, monosodium glutamate, salt and sugar.

20, Maotai-flavor type: Features: Maotai-flavor is rich, salty and palatable.

Ingredients: sweet noodle sauce, onion, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, minced garlic, sugar, cooking wine and starch.

2 1, flavor type of sesame sauce: characteristics: salty and delicious, fragrant sesame sauce.

Ingredients: salt, monosodium glutamate, chicken essence, fresh soup, sesame oil, onion, white vinegar, sesame sauce, ginger garlic and chopped green onion.

22, paste spicy type: characteristics: spicy and salty.

Ingredients: dried sea pepper festival, red oil, pepper granules, sesame oil, salt, chicken essence, monosodium glutamate, cooking wine, starch, sugar, ginger, onion, garlic and vinegar.

23, red oil fragrance type: characteristics: spicy and salty, slightly sweet.

Ingredients: red pepper, sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, sugar, chopped green onion, ginger and garlic.

24, salty type: characteristics: salty taste palatable, outstanding flavor.

Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, pepper, ginger, onion, garlic, cooking wine and starch.

Extended data:

Sichuan cuisine is quite rich in flavor and is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, hot pepper, dried tangerine peel, prickly ash, strange taste and sour and spicy taste. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them.

Modern Sichuan cuisine rose in the Ming Dynasty and the Republic of China, and got innovative development after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristic is that the red flavor pays attention to hemp, spicy, fresh and fragrant; White has a variety of flavors, including sweet, bittern and strange.

Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, diced Chili chicken, Mapo tofu, Sichuan-style pork, Dongpo elbow and Dongpo pork. Other classic dishes include: Bang Bang Chicken, Chicken Feet with Pickled Pepper, Beef, liao ribs, Slobbered Chicken, Spicy Shrimp, Fried Beef with Pepper, Sichuan Hot Pot, Spicy Fish, Roasted Chestnut Chicken and Mala Tang.

Baidu encyclopedia-Sichuan dish