Supplement:
Many dishes in Sichuan cuisine are inseparable from peppers. For example, you need Chili noodles to make Mapo tofu. Tofu is smooth and tender, and tofu mixed with Chili noodles can be tasted quickly. Tofu is not easy to take alone, and it is usually mixed with seasoning. If you use Chili directly, take a bite of Chili and eat a piece of tofu, the contrast in your mouth will be too great. "Basically, after eating a pepper, many flavors will not be eaten."
In the past, we went to the famous "Chen Mapo Tofu" store in Chengdu for dinner, and customers had to go to the window to serve themselves. I saw red and white plates steaming on the hot stove. After Master Fu Sheng brought you a bowl, he pointed to the Chili noodles in the bowl next door and said, "If it's not numb, add Chili yourself!"
"Put it first, then put it, put it raw and cooked, and use it with your face and mouth." These are the terms used by Zanthoxylum bungeanum in cooking.
"Successive" refers to the order of cooking, such as cooking pot-stewed vegetables, peppers should be cooked first, and fried with spices such as peppers and watercress. When frying seasonal vegetables in Sichuan cuisine restaurant, such as spinach, rapeseed heart and pea tip, you should also heat them with oil first, then add pepper and dried pepper, and then fry them with vegetables.
"Raw" refers to fresh peppers, which are not dried. For example, spicy frogs should use fresh peppers. Ermao said that because the frog's meat is tender, it can only resist green peppers, and the old hemp taste of dried peppers will destroy its taste.
"Noodles" refers to Chili noodles, and Mapo tofu must use Chili noodles. "Mouth" refers to the knife-edge pepper, which is chopped with a knife and is often used to cook beef and fish.