Yes, when cooking dry stir-fried dishes, we usually use some heavy seasonings, such as pepper, pepper, bean sprouts, bean paste and so on. Make the dishes particularly tasty. In this way, under the action of oil and seasoning, the original hard and tough ingredients become dry and moist.

And the more you chew, the more fragrant it is, forming a unique taste and taste experience. Therefore, dry stir-fried food is not necessarily spicy, but it is basically heavy in taste, and spicy is an important representative of heavy-flavored dishes.

Extended data

Like other compound flavors, spicy and spicy flavors need to be supplemented by salty, umami and fragrant seasonings. If the salty flavor is not enough, dry and spicy will often occur.

However, if the umami flavor and fragrance are not enough, the spicy taste will appear fresh and weak, and the taste will be poor. Therefore, when preparing spicy flavor, we should also use seasonings such as ginger, onion, garlic, sugar, fermented grains, lobster sauce, soy sauce, chicken essence, monosodium glutamate and sesame oil according to different dishes.