How to make seven classic flavors of Sichuan cuisine? Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors. It is very difficult to prepare these compound flavors, but if you master their formulas and preparation methods, you can basically learn them. Now they are introduced as follows (according to their weight ratio) 1. Fish flavor: onion, ginger and garlic paste1.Pickled pepper 0.5. Sichuan bean paste 2. Sugar 1.5. Vinegar 1.5. Soy sauce, wine and monosodium glutamate are appropriate. The recipe is to stir-fry onion, ginger, garlic and pickled pepper first, then stir-fry bean paste to produce red oil and mix it with other seasonings. The red color is sweet, sour and spicy, and it is not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on. 2. Spicy taste: 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. The recipe is to 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. Characterized by golden red color, spicy and delicious, slightly sweet and sour. Can make spicy and hot fish diced, mapo tofu and so on. 3. chili pepper flavor: Sichuan bean paste 1. sugar 0.3. vinegar 0.3. Onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil, and mix with other ingredients. Characterized by fresh and spicy with a slight sweet and sour taste. Can be used to make chili pepper diced chicken, diced spicy fish and other dishes. 4. Pericarpium Citri Tangerinae flavor: pepper 0.5. Dried pepper 1. Sichuan bean paste 3. Sugar 2. Pericarpium Citri Tangerinae 2. Soy sauce, monosodium glutamate, onion, ginger, garlic and wine. The preparation method is to fry the dried pepper first, and then stir-fry the pepper to make it fragrant. If dried tangerine peel is used, stir-fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry the onion, ginger and garlic, then stir-fry the sauce, and then add soup and other seasonings to stew the raw materials. The taste is spicy and delicious, with the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken. 5. Pepper flavor: scallion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. MSG, a little fresh soup. The preparation method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion, and add soy sauce, sugar, vinegar and other ingredients to make it. It is characterized by sesame, fresh and salty. Can be used to adjust and stop pepper and hemp slices, pepper and hemp belly slices and other vegetables. 6. Odd smell: 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. The method is to 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. It is characterized by the combination of spicy, hemp, sweet, sour, salty, fresh and fragrant flavors, and the taste is very rich. It can be used to prepare diced chicken, sliced duck and so on. 7. Hot and sour taste: the spicy taste can be divided into two types: stir-fried vegetables and braised vegetables. The former ratio is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic, 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. The former is characterized by sour, spicy and fragrant, slightly sweet, while the latter is sour and refreshing, salty and sour on the mouth, and spicy when swallowed. Used for frying vegetables such as hot and sour squid rolls and hot and sour fish fillets; Braised vegetables such as hot and sour soup, hot and sour stewed chicken blood, etc. < /SPAN> < /p>