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 taste: 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. 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. Chili pepper flavor: Sichuan bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, monosodium glutamate and 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, Pericarpium Citri Tangerinae 2, soy sauce, monosodium glutamate, onion, ginger, garlic and 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. Pepper flavor: scallion 10, pepper 2, soy sauce 12, sugar 2, vinegar 2, monosodium glutamate and a little fresh soup. The production method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion and add ingredients such as soy sauce, sugar and vinegar. Characterized by sesame seeds, fresh and salty. It can be used to mediate vegetables such as Chinese prickly ash slices and Chinese prickly ash slices.
6. Odd taste: Sichuan bean paste 1, sesame paste 1, sugar 0.8, vinegar 0.8, pepper powder 0.05, oil 1, onion and garlic sauce 0. 1, soy sauce and fresh soup. The method is to stir-fry Sichuan bean paste with oil until the oil turns red, stir-fry sesame paste with fresh soup, and mix all the ingredients evenly. Its characteristics are spicy, hemp, sweet, sour, salty, fresh and fragrant, and its taste is very rich. It can be used to make diced chicken and sliced duck.
7. Hot and sour taste: Spicy taste can be divided into two types: stir-fried dishes and braised dishes. The former ratio is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic, 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. The former is characterized by sour, spicy, fragrant and slightly sweet, while the latter is sour and refreshing, salty and sour in the mouth, and spicy when swallowed. Used for frying hot and sour squid rolls, hot and sour fish fillets and other vegetables; Hot and sour soup, hot and sour stewed chicken blood, etc.
Cooking methods are good at frying, sliding, frying, frying, frying, boiling and simmering. In particular, stir-frying, stir-frying, dry-frying and dry-burning have their own characteristics. From the "three steamed and nine buckled" banquet to the popular simple meals, folk snacks and home-cooked flavors, there are many dishes, novel styles and fine workmanship. Sichuan cuisine pays attention to its rich variety and delicious taste, so it is loved and respected by people, which is inseparable from its exquisite cooking technology, fine production technology and strict operation requirements. Sichuan cuisine has four characteristics: first, careful selection of materials, second, meticulous knife work, third, reasonable collocation, and fourth, fine cooking. It is unique in "speculation". 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 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.