Compound taste of cold dishes: 1) red oil taste: characteristics: bright red color, salty and slightly sweet taste, fragrant and suitable for all seasons; Raw materials: red oil, soy sauce, white soy sauce, monosodium glutamate, salt, sugar and sesame oil; Method: Put sugar, monosodium glutamate and salt into a bowl, add red oil and white soy sauce and mix well. Finally, sesame oil was added to make a sweet, spicy and delicious red oil-flavored juice. 2) Ginger juice flavor: Features: Ginger juice is rich in flavor, salty and sour, refreshing but not greasy, and full of umami flavor; Raw materials: ginger, monosodium glutamate, salt, vinegar and sesame oil; Method: Peel the old ginger, chop or chop it, take out the ginger juice and put it in a bowl, add salt, monosodium glutamate and sesame oil and mix well. 3) Pepper hemp taste: Features: Pepper hemp taste is mellow and salty; Raw materials: salt, pepper, onion, white soy sauce, monosodium glutamate and sesame oil; Method: Mix white soy sauce, monosodium glutamate, pepper noodles and salt in a bowl, and finally add sesame oil and green onions. Note: the amount of sesame oil should not be too much, and it should not be overwhelmed by the smell of pepper and hemp. 4) Odd flavor: Features: all flavors are combined and the flavor is unique; Raw materials: red or white soy sauce, vinegar, sugar, monosodium glutamate, pepper noodles, red oil, sesame oil, sesame paste and cooked sesame seeds; Methods: Mix various layers together to make (the amount is the same, don't highlight a certain flavor). 5) White oil smell: Features: refreshing and delicious, rich and fragrant; Raw materials: white soy sauce, monosodium glutamate, sesame oil, white pepper and salt; Method: White soy sauce, monosodium glutamate, sesame oil, white pepper and salt are mixed in a bowl, such as (white oil green beans) 6) Mustard taste: Features: salty, fresh, sour and spicy; Raw materials: salt, white soy sauce, monosodium glutamate, sesame oil, white vinegar and mustard oil; Method: Put salt, white soy sauce, monosodium glutamate, sesame oil, white vinegar and mustard oil into a bowl and mix well. 7) Spicy: Features: spicy, salty and fragrant; Raw materials: Chili noodles (oil), Chili noodles (red oil), monosodium glutamate, salt, even and fresh soup and sesame oil; Method: Mix all kinds, and then use paste pepper and pepper to highlight the spicy taste, and add sesame oil to enhance the fragrance. 8) Sesame sauce flavor: Features: salty and delicious, with natural flavor. Raw materials: monosodium glutamate, soy sauce, sesame paste and sesame oil; Methods: The amount of salty sesame paste should not be too strong, and sesame oil should be used to enhance the fragrance and monosodium glutamate to enhance the freshness. 10, salt and pepper flavor: characteristics: salty and spicy texture; Raw materials: salt, first-class pepper noodles; Method: put salt in the pot and stir fry, then add pepper noodles and stir fry to make pepper and salt into one, which is mostly used for cooking. Such as (salt and pepper eggplant cake) 1 1) sweet and sour taste: characteristics: fragrant and sour, refreshing and delicious; Raw materials: salt, monosodium glutamate, sugar, sesame oil, soy sauce and white vinegar; Method: put sugar into a pot, add water, sugar, soy sauce and sesame oil, stir-fry evenly, and thicken with water and soybean powder. Such as (sweet and sour hairtail) 12) sour and spicy taste: characteristics: spicy and sour; Raw materials: salt, soy sauce, white vinegar, red oil and sesame oil; Methods: The dosage of salt, soy sauce and salt was moderate, the acid was extracted by vinegar, the dosage was sour in the mouth, and the dosage of red oil was spicy. 13) Five flavors: Features: salty and fresh flavor, rich fragrance. Raw materials: salt, monosodium glutamate, ginger, spiced powder; Method: salt is salty, monosodium glutamate is fresh, ginger is deodorized, and spiced powder is reused. (Suitable for frying vegetables) 14) Pericarpium Citri Tangerinae flavor: Features: This flavor is strong, spicy and palatable; Raw materials: salt, soy sauce, dried pepper, pepper, sugar, dried tangerine peel; Methods: The dosage of Zanthoxylum bungeanum and pepper was small, and the tangerine peel, salt and proper amount were used repeatedly. Such as (dried tangerine peel beef, diced chicken, diced meat) 15) fragrant and rotten taste: characteristics: salty and delicious, fragrant and rotten juice; Raw materials: crystal sugar, monosodium glutamate, ginger, burnt pepper and fermented grains; Method: Add salt to make it salty, the bad juice will be fragrant, the crystal sugar will be colored, and chili pepper will be added to make it worse (too much pepper is not easy to use). 16) fish flavor: characteristics: salty, fresh, sour, spicy, ginger, onion, garlic, outstanding; Raw materials: ginger, onion, garlic, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate; Method: Mix soy sauce, vinegar, sugar, monosodium glutamate, monosodium glutamate and salt, then add Jiang Mo, minced garlic and chopped green onion, mix well, and finally add soaked red pepper to make flavor juice. 17) garlic paste flavor: Features: garlic paste is rich in flavor, fresh and delicious, spicy and sweet; Raw materials: red or white soy sauce, sugar, monosodium glutamate, sesame oil and red oil; Method: Put garlic into a bowl after rough processing, add sugar, salt, monosodium glutamate and sesame oil, mix well, and finally add red oil. Compound flavor of hot dishes: 1) Fish flavor: Features: bright red color, salty, fresh and sour, with prominent ginger, onion and garlic; Raw materials: fresh pepper, red soy sauce, vinegar, ginger, garlic, onion, sugar, monosodium glutamate and salt; Method: salt and soy sauce are soaked in red pepper to enhance color and fragrance, and ginger, onion and garlic are removed, which has a large amount of seasoning. Mix sugar, monosodium glutamate, soy sauce and vinegar into juice in another bowl. 2) Sweet and sour taste: Features: sweet and sour, fresh and delicious; Raw materials: salt, sugar, soy sauce, vinegar, monosodium glutamate, cooking wine, ginger, onion and garlic; Methods: Generally, in cooking, raw materials are seasoned with salt and cooking wine, and then seasoned. Add ginger, onion, garlic and stir-fry in a high-fat pan, and add appropriate amount of fresh soup, sugar, vinegar, soy sauce, monosodium glutamate and sweet and sour juice to the raw materials. 3) Litchi flavor: Features: slightly salty and sweet, such as litchi; Raw materials: ginger, onion, garlic, sugar, vinegar, cooking wine and monosodium glutamate; Methods: The seasoning method of litchi flavor is similar to sweet and sour, but the concentration of sweet and sour is low, and the salty taste is heavy, mainly paying equal attention to sweet, sour and salty, and the litchi flavor is refreshing and fresh, which is suitable for all seasons. Such as (crispy pork slices) 4) Spicy: Features: salty and spicy, full of flavor; Raw materials: dried pepper, pepper, fermented soybean, soy sauce, tofu, monosodium glutamate, salt, onion seedlings; Method: stir-fry capsicum and Zanthoxylum bungeanum in oil, add bean powder and bean paste, add seasoning after stir-frying, and add fresh soup for seasoning after stir-frying. Such as (spicy tofu) 5) Spicy taste: Features: Litchi is outstanding, spicy but not dry, fresh and mellow; Raw materials: pepper, fried peanuts, soy sauce; White sugar, vinegar, monosodium glutamate, cooking wine, ginger, onion, acid; Method: Stir-fry dried Chili and Zanthoxylum bungeanum, then add raw materials, season and cook juice (sugar, vinegar, soy sauce and monosodium glutamate), and finally add peanuts. Such as (kung pao chicken) 6) Salty taste: Features: salty and delicious. Refreshing and relaxed; Raw materials: salt, ginger, onion, cooking wine, pepper sauce, monosodium glutamate and melted lard; Methods: Salt and monosodium glutamate make up the umami flavor, the dosage of monosodium glutamate lies in its own umami flavor, and lard moistens and enhances the flavor. Such as (shredded chicken, fish fillets) 7) Home-cooked taste: Features: salty, slightly spicy and fragrant; Ingredients: the soul of Sichuan cuisine, soy sauce, monosodium glutamate, garlic sprout, sweet noodle sauce; Method: Beans are fragrant. Pay attention to improve the spiciness as much as possible on the basis of salty, the sweet noodle sauce should be colored, and other condiments should be moderately flavored. Such as (cooked pork) 8) bean flavor: characteristics: red and bright color, strong bean flavor; Raw materials: Mianxian bean office, ginger, onion, garlic, soy sauce, sugar, vinegar, monosodium glutamate and cooking wine; Method: first stir-fry the raw materials, then stir-fry the beans, then cook a little vinegar and season with fresh soup. Such as (lobster sauce squid) 9) salty with sweetness: characteristics: salty with freshness, salty with sweetness, mellow and delicious; Raw materials: salt, sugar, pepper, monosodium glutamate, ginger, onion, Chili sauce, aniseed, rock sugar; Method: salt, custom-made, rock sugar, color and taste enhancement, with sweetness as the degree, ginger, pepper, aniseed, appropriate seasoning, and other seasonings that meet the needs of dishes. Such as (sesame beef, braised pork) 10, sweet and salty: characteristics: sweet and salty, refreshing and pleasant; Raw materials: salt, sugar, monosodium glutamate, melted lard and Chili sauce; Methods: the salt was determined, the dosage was based on the imported salty taste, and then the sugar was used to highlight the sweetness. 1 1) sour and spicy taste: characteristics: alkyd is slightly spicy and salty; Raw materials: salt, high-quality pepper noodles, lard, sesame oil, vinegar, ginger, onion, cooking wine; Method: Salt is salty, and the dosage is heavier than ordinary dishes. The amount of vinegar is mainly imported sour, with ginger and onion fragrance. 12) pure sweetness: characteristics: sweet and delicious texture; Raw materials: white sugar, rock sugar, water, water bean powder; Method: Use a lot of white sugar to highlight its sweetness, such as (chicken diced with thick sauce, glutinous rice balls with thick sauce), which I found from a book on Sichuan cuisine! I have written for a long time! Treasure it!