The first category is spicy flavor, including spicy flavor, red oil flavor, burnt spicy flavor, hot and sour flavor, pepper hemp flavor, home-cooked flavor, litchi spicy flavor, fish flavor, dried tangerine peel flavor, strange flavor and so on.

The second category is spicy flavor, including garlic paste flavor, ginger juice flavor, mustard flavor, sesame sauce flavor, smoke flavor, sauce flavor, five flavors, bad flavor and so on.

The third category is salty, fresh, sweet and sour flavor, including salty flavor, soy sauce flavor, tomato juice flavor, mellow sweetness, litchi flavor, sweet and sour flavor and so on.

First, the fish flavor type: characteristics: salty, sweet and sour, the four flavors are consistent, and the ginger, onion and garlic are outstanding.

Ingredients: vegetable oil, pickled red pepper, ginger, garlic, onion, white soy sauce, vinegar, sugar, Sichuan bean paste or (Pixian bean paste,) mushroom essence, and water.

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

Method: stir-fry onion, ginger, garlic and pickled pepper first, then stir-fry bean paste to produce red oil, and mix with other seasonings. The red color is sweet, sour and spicy, and it is not too strong.

To make a normal amount of "fish-flavored" flavor, it takes 5 grams of ginger, 60 grams of onion, 0/0 gram of garlic/kloc, 20 grams of pickled pepper, and 0/5 grams of sweet and sour.

Second, the home-cooked flavor type: characteristics: salty and slightly spicy, with a slight aftertaste.

Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, pickled pepper powder, onion and garlic, bean paste, sugar, vinegar, cooking wine and starch. (Adding fresh pepper is Yibin's taste)

Third, spicy type: characteristics: spicy and salty, with ginger, onion and garlic.

Ingredients: Zanthoxylum bungeanum granules (oil and noodles) with pickled peppers, bean sauce, sea pepper noodles, red pepper oil, dried chili festival, knife-edge sea pepper, spicy sauce, shredded chili, salt, monosodium glutamate, chicken essence, fresh soup, ginger, onion, garlic, cooking wine, starch, pepper, sugar and vinegar.

The proportion of seasoning: 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 are appropriate.

Method: First fry the dried chili until brown, then stir-fry the pepper, stir-fry the onion, ginger and garlic, and then add other seasonings. In order to taste hemp, some pepper powder can be added. Fried pepper smells fragrant, and hemp comes from pepper powder.

Four, litchi spicy flavor: characteristics: sweet and sour, salty and mellow, spicy and hemp flavor is outstanding.

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

Five, strange taste type: characteristics: salty, sweet, spicy, sour and fresh, and the 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 and garlic paste 0. 1. Soy sauce and fresh soup.

Method: 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.

Six, pepper hemp flavor type: characteristics: spicy and salty, light 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: scallion 10. Zanthoxylum bungeanum 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 to make it.

Seven, orange peel flavor type: characteristics: spicy and salty, rich in orange peel aroma, slightly sweet.

Ingredients: Zanthoxylum bungeanum, dried chili festival, sea pepper with red oil, salt, monosodium glutamate, chicken essence, fresh soup, star anise, kaempferia kaempferia, ginger, onion, sesame oil, dried tangerine peel, sugar and cooking wine.

Proportion of seasoning: pepper 0.5. dried pepper 1. Sichuan bean paste 3. sugar 2. dried tangerine peel 2. soy sauce, monosodium glutamate, onion, ginger, garlic and wine.

Adjustment method: fry the dried pepper first, and then stir-fry the pepper for fragrance. If dried tangerine peel is used, stir-fry it. If dried tangerine peel is ground into powder, sprinkle it when cooking is nearly finished. Stir-fry the onion, ginger and garlic, then stir-fry the sauce, and then add soup and other seasonings to stew the raw materials.

Eight, 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.

Nine, red oil flavor: 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.

X. Salty and umami flavor type: Features: salty and palatable, with outstanding original flavor.

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

Eleven, sweet flavor: characteristics: sweet and palatable.

Ingredients: sugar, starch.

Twelve, ginger juice flavor: 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.

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

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

14. Five-flavor type: Features: strong five-flavor, fresh and mellow.

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

15. Smoke flavor type: Features: long flavor, salty or palatable with five spices.

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

Sixteen, fragrant and bad taste type: characteristics: mellow and delicious, slightly sweet.

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

Seventeen, sauce flavor type: characteristics: strong sauce flavor, salty and palatable.

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

Eighteen, sesame sauce flavor type: characteristics: salty and delicious, sesame sauce fragrant.

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

19. Mustard flavor type: Features: salty and spicy, with the pungent smell of Cambodia and nose.

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

Twenty, tomato juice flavor type: 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.

Twenty-one, the taste of soy sauce: characteristics: soy sauce is salty and fresh, with a slight aftertaste.

Ingredients: dried lobster sauce, salt, monosodium glutamate, chicken essence, fresh soup, sugar, ginger, onion, garlic, cooking wine, starch,

Twenty-two, 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.

Twenty-three, sweet and sour ambiguous type: characteristics: sweet and sour, slightly salty.

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.

Twenty-four, hot and sour flavor: ingredients: lactic acid (drunk, vinegar) pepper, pickled pepper powder, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, cooking wine, starch, old leeks.

Proportion of seasoning: the spicy taste can be divided into stir-fried vegetables and braised vegetables. 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 stir-fry onion, ginger, garlic and bean paste first, and then mix other seasonings. The latter ratio is 0.8 of white pepper, 6 of vinegar, 6 of chopped green onion and coriander, and a little of sesame oil.