1, in the case of using food, we must choose a relatively novel raw material with tofu flavor (that is, a good product) and all kinds of seasonings are excellent (home-made can be casual), so as to highlight all kinds of flavors. 2. Water-boiled series products and spicy series products are different types of hemp flavor, and the application of seasonings will be different. Seasonings should be selected according to the differences of different dishes. 3. When blending hemp flavor, we must ensure the compound flavor of salty, fragrant, hemp, spicy, hot and fresh.
Spicy pot "likes spicy food" is the praise of the younger generation for Shandong cuisine; The hemp flavor in Sichuan cuisine symbolizes the classics and highlights of Sichuan cuisine. The "spicy pot" is only one of them, and the "edible oil" is a special product of Sichuan, which is full of fragrance and flavor, needs to be thicker than ordinary vegetable oil, and can encapsulate food well. Cooking with edible oil will be deeper. The hot dishes of Sichuan cuisine are all made of rapeseed oil, but most of the rapeseed oil smells like peanut oil, which is uncomfortable and used for cold dishes. Sichuan cuisine is often popular, and it is very important to use cooking oil, so is spicy pot.
Practice: Step 1: Spices are soaked in cold water for 30 minutes to drain, dried chilies are soaked in warm boiled water 1 hour to drain, and shrimps are drained after removing their whiskers, heads and lines. Step 2: soak the soft Chili, remove the pedicle, remove the seeds and chop, cut Pixian Pixian bean paste into thin pieces, and cut the onion into strips. Slice ginger and set aside. Step 3: Add cooking oil to the pot and burn it to 50% heat. Put the soaked onion and garlic into deep frying to make it fragrant, and then scoop up the residue and let it cool. Step 4: after the refined oil is reduced, put the spices into the frying pan 15min, stir-fry the aroma, then put them into the frying pan of Pixian bean paste, dried red pepper, persimmon pepper and Arnebia euchroma 10min, and put them into the fermented bean paste, shrimp skin, old crystal sugar, broken tooth vegetables, rice wine, rice wine and winter shavings. Step 5: Put the shrimp into the seasoning, stir-fry the pan until hot bubbles appear on the skin of Chili oil, then stir-fry it slowly to make it taste. 10 minutes later, you can get out of the pan and set the plate.
Maoxuewang "Maoxuewang" is the most typical symbolic dish with hemp flavor in Shandong cuisine, and it is especially moved in restaurants. Especially now, it is a delicious dish that we like best when we have dinner and wine feasts. The raw material of this dish is goose blood, which can moisten the lungs, so it is very popular among young people, especially women. Every time they eat, they always order a meal of blood, and this dish can be liked by people because of its deep spicy and delicious flavor. Soft goose blood, delicious beef venetian blinds and red canned lunch meat are called the big miscellaneous party in Sichuan cuisine by customers.
Practice: Step 1: Cooked quail eggs, sliced with shutters or tripe, sliced with thick slices of canned lunch meat and goose blood, washed and reserved with rape seeds and Flammulina velutipes, dried Chili peppers and chopped onion and garlic. Step 2: Boil the wok with oil, add two tablespoons of Pixian bean paste and two tablespoons of hot pot bottom material to stir-fry Chili oil. Step 3: Stir-fry onion and garlic, pour in appropriate cold water, and add soy sauce, salt, white sugar and monosodium glutamate. Step 4: Boil and pick up the dregs, then put the food in several times (first put the cooked green leaves into the pot, then boil the meat and cook for one minute). Step 5: put all the boiled food with soup into a bowl, and put the pepper, dried Chili and onion at the top. You can start the pot and set the plate by pouring the aroma with boiling oil.
1 To stir-fry Mao Xuewang's chafing dish, two kinds of oils should be used, one is authentic edible oil and the other is yellow cream, and the ratio of edible oil to shortening is 2:1. After the oil is burned, pour in ginger, onion and onion, fry gradually in Chinese fire until the ginger, onion and onion are golden in color, and drain the oil. . Be sure to put ginger first, because it is not easy to stir-fry because of its thick meat. 2. The most crucial step is to use dried Chili and dried Zanthoxylum bungeanum to make oil chili pepper and pour it on Maoxuewang, and then sprinkle white sesame seeds and scallions to taste it later.