First, carefully select materials. Since ancient times, chefs have been very particular about the choice of raw materials when cooking dishes, and so has Sichuan cuisine. It requires strict selection of raw materials to make the best use of everything, not only to ensure quality, but also to pay attention to saving. Raw materials strive to include the choice of seasonings. Many Sichuan dishes pay great attention to the choice of peppers, such as spicy and home-cooked dishes, which must use Pixian watercress in Sichuan; To make fish coriander, you must use Sichuan style to soak peppers.
Second, the knife is fine. Knife work is a very important link in Sichuan cuisine. It requires producers to be careful, pay attention to specifications, and cut and shape raw materials according to the needs of cooking to make them uniform in size, length, thickness and consistency. This can not only make the dishes easy to season, neat and beautiful, but also avoid being cooked, old and tender. For example, boiled beef and dried shredded beef are characterized by tender, smooth and crisp residue respectively. If the length, thickness and thickness of meat slices are inconsistent, it is difficult to distinguish cooked from raw when cooking. In this way, no matter how skilled you are, you can't make good dishes with high quality and good taste.
The third is reasonable collocation. Sichuan cuisine requires a reasonable mix of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are used alone and in combination, emphasizing the appropriate combination of shade and meat dishes. Strong taste should be used alone, not with; Light with light, thick with thick, or a combination of strong and weak, but they can't make a taste; Meat and vegetables are well matched and cannot be confused. This requires not only selecting the main ingredients, but also matching the auxiliary materials. Only in this way can the dishes taste harmonious and rich, the raw materials match clearly, the texture groups complement each other, and the colors are harmonious and beautiful, so that the dishes are not only good in color, smell and taste, but also rich in nutritional value and artistic appreciation value.
The fourth is careful cooking. There are many cooking methods of Sichuan cuisine, and the use of cooking is very particular. Many Sichuan dishes are cooked by various cooking methods. There are dozens of cooking methods of Sichuan cuisine, such as frying, frying, frying, steaming, burning, simmering, boiling, stewing, frying, stewing, rolling, frying, stewing, pickling, smoking, mixing and stewing. The cooking method of each dish must be determined according to the nature of raw materials and the technological requirements of different dishes. In the operation requirements of Sichuan cuisine, we should grasp the order of feeding, the degree of cooking, the amount of food, the length of time and the speed of action; Pay attention to observe and control the color depth of dishes, the weight, quality and quantity of sauces; Master the taste of finished dishes, the degree of cooked, tender, dry, wet, soft and crisp dishes, and take necessary measures to ensure the cooking quality.
Sichuan cuisine is unique in "frying". Most of its dishes are fried, which is characterized by short time, urgent cooking, less juice and fresh taste, which meets the requirements of nutrition and hygiene. The specific way is, stir-fry without oil, do not change the pot, stir-fry the sauce now, stir-fry, and make a dish in one pot. The production of dishes seems simple, but in fact it contains a high degree of science, technology and artistry, showing the infinite wisdom and creativity of working people. In a word, Sichuan cuisine has a long history and strong local flavor. With rich varieties, varied tastes and strong adaptability, it enjoys the reputation of "one dish is unique and all kinds of dishes are delicious". With its delicious taste and unique style, it has won the favor of people at home and abroad, and is praised by many people as "Eating in China and Taste in Sichuan". We should further inherit and carry forward the excellent tradition of Chinese food culture, and make Sichuan cuisine, a bright pearl, radiate more dazzling brilliance!
Hangzhou cuisine features:
Hangzhou dishes can be divided into two schools: "Lake" and "Cheng Xiang". The former takes fish, shrimp and poultry as the main raw materials, and is good at techniques such as raw frying, stewed and tender frying, paying attention to the clear, fresh, crisp and tender taste and retaining the original flavor. The latter is mainly meat, while hangzhou dishes's cooking methods are mainly steaming, stewing, boiling and burning, paying attention to light oil, light pulp and tender, and paying attention to the combination of fresh and salty.
The taste of Hangzhou cuisine is mainly salty and slightly sweet, but it is not as sweet as Suzhou cuisine and not as strong as Shanghai cuisine, so it is easily accepted. "Lightness" is an iconic feature of hangzhou dishes, which is in line with the trend of "lightness" of dishes. In addition, hangzhou dishes is light and peaceful, with few elements of "grabbing flavor", and it is easy to absorb the essence of North and South cuisine, so now hangzhou dishes is more like a "universal dish", which is easy to win the favor of North and South diners.