In addition to common seasonings such as ginger, garlic, salt, monosodium glutamate (chicken essence), soy sauce and vinegar, Sichuan cuisine is mainly bean paste, Sichuan salt, lobster sauce, pepper, pickled pepper and dried red pepper.
1, broad bean paste
Bean paste, known as the "soul of Sichuan cuisine", is an important condiment in Sichuan cuisine, and it is essential for cooked pork, mapo tofu and all kinds of cooked dishes. The famous bean paste in Sichuan is Pixian bean paste, which has a strong sauce flavor. When cooking, the color is naturally red and bright, and the taste is fresh and fragrant. Bean paste can not only stir fry, but also be used in many dipping sauces.
2. Sichuan salt
Salt can be divided into sea salt, pool salt, rock salt and well salt. Well salt is commonly used in Sichuan cuisine, which is mellow in taste, without bitterness, white in color, small in size, loose and non-caking, and well salt produced in Zigong, Sichuan Province is the most ideal condiment among salt. Sichuan salt can taste, refresh, dissolve and remove fishy smell in cooking.
3. Douchi
Douchi is a traditional fermented bean product in China, which is made by soaking and cooking soybeans or black beans, adding a small amount of flour and Aspergillus oryzae. The surface is black and bright, and the taste is fresh and sweet. It can be divided into two categories: water douchi and dry douchi. Dry douchi is mostly used for seasoning, such as lobster sauce and hairtail.
4, pepper
Zanthoxylum bungeanum and its processed Zanthoxylum bungeanum powder are important condiments of Sichuan cuisine, which are the main condiments of spicy, salt and pepper, pepper hemp, pungent and strange taste. Among them, Sichuan, Guizhou and other provinces and regions specialty pepper occupies a very important position in Sichuan cuisine.
5. Pickled peppers
Pickled peppers are made of bright red peppers soaked in pickled vegetable salt water, which is a unique seasoning of Sichuan cuisine. Pickled pepper is the main seasoning of fish flavor and the auxiliary seasoning of home flavor. The classic dishes of Sichuan cuisine, fish with Chinese sauerkraut and shredded pork with fish flavor, are absolutely indispensable with pickled peppers. Even Xiahe Bangcai in Sichuan cuisine has a special pickled pepper flavor, such as pickled pepper yellow throat, pickled pepper duck blood and so on.
6. Dried peppers
Dry pepper is a dry product of bright red pepper. In Sichuan cuisine, dried Chili is an important condiment, which is widely used in hot and cold dishes and hot pot, and can also be processed into Chili powder, Chili oil, Ciba Chili and so on. Sichuan classic spicy chicken needs a lot of dried peppers. Moreover, there is another practice in Sichuan and Chongqing when frying vegetables, that is, frying. Stir-frying is a special method. First, stir-fry the dried red pepper into Hu spicy shells, and then stir-fry the vegetables with ginger and garlic.
Expanding knowledge: the types of spices
Salty seasoning: Salty flavor has been listed as one of the five flavors since ancient times. Salty taste is the main taste in cooking application, and it is the basic taste of most compound flavors. There is a saying that salty taste is indispensable for ordinary dishes, and it is necessary to add a proper amount of salty taste to sweet and sour tastes, hot and sour tastes, etc. to make them rich and palatable. Human beings have a long history of understanding and using salty taste. According to the literature, China first used salt about 5,000 years ago in the Yellow Emperor period. Salty seasonings include: soy sauce, salt and sauce sweet seasoning.
Sweetness seasoning: sweetness is called sweetness in ancient times, which is one of the five flavors. Sweetness can be used to prepare sweet food alone in cooking; It can also participate in regulating a variety of compound flavors to make food sweet and delicious, and can also be used to correct flavor, remove bitterness and fishy smell, and has a certain effect of relieving boredom. Sweetness is widely used in China cooking in the south, especially in Wuxi cuisine in Jiangsu province, which is known as "sweet in the early days, salty in the mouth, and thick in oil and red sauce". Natural sweeteners such as honey in nature have long been eaten by human beings. The word "honey" has been found in Oracle Bone Inscriptions unearthed in Yin Ruins. By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet flavoring includes: honey, sugar and caramel.
Sour seasoning: Sour taste is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone. Acid has astringent effect, which can help digestion of the stomach; It can also remove fishy smell, relieve greasy taste, enhance flavor and freshness, generate fragrance and hair color, stimulate appetite and enhance appetite, and is especially suitable for spring consumption. Sour seasoning includes vinegar and tomato sauce.
Spicy seasoning: Spicy taste is actually tactile pain rather than taste. However, because of habit, I also regard it as blindly. The function is to promote the tension of eating and appetite. Spicy seasoning includes: pepper, pepper, ginger, onion and garlic.
Umami seasoning: umami is a delicious food that people strive to pursue in their diet, which can make people feel comfortable and happy. Umami flavor mainly comes from amino acids, nucleotides and succinic acid, and mostly exists in main ingredients such as meat and livestock, fresh fish and eggs. Foods such as monosodium glutamate, shrimp seeds, fish sauce, oyster sauce and fresh bamboo shoots can also be fresh. Umami flavor can't exist alone, and only when it is used with other flavors can it shine brightly, so there is a saying that "nothing is salty but not fresh, and nothing is sweet and not fresh". Umami seasoning includes fish sauce, monosodium glutamate and oyster sauce.
The above is the sharing of Xiaobian today, hoping to bring help to everyone.