A marriage with love is fascinating, and a spicy Sichuan dish is fascinating. Although most Sichuanese who like spicy food and love spicy food don't like the saying that "Sichuan food is spicy", they have to admit that spicy food is an indispensable feature of Sichuan food. In fact, it is also true to think about it. No matter whether it is the northern part of the Great Wall or the hot land of southern Xinjiang, when diners walk into Sichuan cuisine restaurant, they all have a little expectation of spicy food in their hearts. If they all become neither hemp nor spicy, then maybe they will fall into an authentic name.
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Of course, Sichuan cuisine is not only spicy, but also made up of different pepper varieties with different seasonings. After different cooking techniques, it has derived a variety of different flavors, such as bad spicy, stubborn spicy, spicy, fresh spicy and sour spicy, which constitutes the charming spicy charm of Sichuan cuisine.
Spicy is undoubtedly the most authentic and domineering kind of spicy in Sichuan cuisine. Its main seasoning is composed of Hanyuan Dahongpao Zanthoxylum bungeanum and the famous Erjin Bar dried pepper. It tastes spicy and spicy, and its color is as red as fire. It is widely used in various famous or unknown dishes, such as Kung Fu series and Bawang series. Spicy and spicy dishes are different from hot and cold dishes. Spicy dishes in cold dishes are made of refined salt, sugar, soy sauce, red oil, sesame oil and pepper noodles (oil), which have the characteristics of hemp, spicy, salty, fragrant and mellow taste. Big knife ear slices and Chongqing Catholic Church chicken slices are among the better dishes. Compared with cold dishes, the spicy taste in hot dishes has an extra word "hot". Because of "one hot dish is three fresh", it also has a "fresh" feature. When blending, lobster sauce, Chili noodles, Pixian watercress and so on are generally indispensable. However, in recent seasoning, due to the influence of hot pot, many people use the refined hot pot oil to modulate the spicy taste of hot dishes, thus forming the famous "red soup series", which is very popular in many restaurants. When preparing spicy flavor, one thing is very crucial, that is, adding sugar-blending all kinds of flavors, which is natural.
Spicy and spicy dishes are naturally the most famous with Kung Pao Chicken. It is said that this dish was originally from Guizhou, but it is so popular in Sichuan cuisine that people forget that it is from Guizhou. The purpose of preparing this pungent flavor is not to stir-fry the dishes or seasonings, but a pungent aroma that is dispersed by the dried Chili festival and pepper particles before the critical point when they are put into a hot oil pan under the excitation of high oil temperature. For the spicy dried Chili Festival, Sichuan second gold bar is the best, and as for pepper, it is of course Dahongpao. Although these two things are the same as the main spices of spicy taste, the taste is completely different and there is almost no similarity. When cooking, with the oil temperature, put the Chili Festival first, and then put the pepper granules, so as to get the spicy fragrance, otherwise it will be really fried.
At present, among the popular dishes in Sichuan cuisine, there are few spicy masterpieces. In fact, it is very wonderful to cook crabs with it. Probably, there is nothing surprising about the method of making spicy food, except that when seasoning, it should be accompanied by heavy sweet and sour, and it is not enough until the juice is almost silky, and the entrance has an amazing taste.
Fresh and spicy is a pioneering work in the development and innovation of Sichuan cuisine in recent years, and its charm is vividly reflected in the popular cold dish "rabbit dipped in water". Cooking rabbits is a key to making rabbits dipped in water, and it is also a key to making dipping water. Excellent dipping water needs fresh millet pepper as the main ingredient, which is cut into circles and served with green pepper. The former is mainly used for seasoning, while the latter is mainly used for mottling. Then it is supplemented with green pepper, coriander and sesame sauce. Although the mixed dipping dish is extremely spicy, it has the unique taste of fresh pepper, and the rabbit skin is white and crisp, which is really a good dish.
To prepare fresh and spicy flavor, millet must be used as the main seasoning, because other peppers are not spicy enough, and they feel indecisive and lack the temperament of fresh and spicy, which is one of them. Second, we must change Xiaomi spicy directly into the knife without fireworks, so as to ensure that the natural wind will not disappear. As for other seasonings, it can be increased or decreased according to the specific taste, and there is no rule.
Spicy and spicy is a kind of taste based on spicy, stubborn and so on. In the seasoning process, it borrows a lot of spices, such as peanuts, sesame seeds, etc., so that delicious mouths can feel a compound fragrance in the hissing air.
The typical spicy taste belongs to the old-fashioned string incense on the street. A pot of scalded raw materials only needs to be dipped in a dry dish made of pepper noodles, pepper noodles, cooked sesame seeds, broken flowers and cumin powder, and its spicy, hemp and fragrant taste and characteristics will be highlighted.
In popular dishes, rabbit head and duck lips have successfully applied this pattern. What used to be leftover bits and pieces, after being marinated and fried, becomes a delicious food that drools when you think about it ... It is suggested that it be renamed "saliva rabbit head" in the future.
It is not unrelated to the popularity of "seafood series" dishes in Rongcheng in recent years, because the main seasoning of many seafood dishes is bad pepper. After people uncovered the secret of fresh vegetables in the river, bad peppers quickly became a new favorite, and they combined with chickens, ducks, fish, loaches and eels to form countless new dishes.
To make bad pepper, you need to use two gold bars of sea pepper with thick meat, red color and positive spicy taste. After removing the pedicels of sea pepper, washing and drying the water, chopping into pieces, turning while chopping to make the pieces uniform in size, adding chopped Jiang Mo and garlic rice, mixing well with refined salt and Chinese liquor, and sealing in a jar for 40 days.
The pickled pepper is bright red in color, fragrant and spicy, light in flavor, slightly spicy and sour, fresh and crisp, and it is the main seasoning of Sichuan special hot pot at present. But in addition to hot pot, it also has excellent performance in red soup hot dishes.
Sour and sour is not only a kind of spicy food that Sichuanese like, but it seems that people in Yunnan-Guizhou Plateau love it even more. Because when spicy food is in close contact with acid, it not only appetizes and relieves boredom, but also adds a soft sour taste, which relatively weakens the degree of spicy food. In addition, acid has a series of benefits mentioned in textbooks. According to the superposition theory, it should be favored by people.
In today's hot and sour condiments, we can't help but mention wild pepper. Wild pepper, produced in Guangdong, tastes sour and spicy. When it entered the Sichuan market, it happened to be popular with pickled fish. I can't tell who borrowed the light from whom. Anyway, wild pepper has become a heavyweight seasoning in Sichuan cuisine since then. With it as the core, Sichuan chefs have created many well-known dishes, such as refreshing old jars. To make hot dishes sour and spicy, soy sauce, white vinegar, pepper and wild pepper (including juice) are generally used as the main condiments to reflect the characteristics of salty, sour and spicy. Note: when preparing, it should be spicy but not dry, sour but not cool, and the taste is mellow.