Salty and umami flavor is the most widely used in northeast cuisine, and compared with the south, Xianyang is heavier, which can be roughly divided into two types according to its different intensity.
1. Light and salty.
(1) Features: moderate saltiness, light and pleasant, highlighting the original taste of raw materials.
(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, cooking wine, onion, ginger, pepper water, soy sauce, etc.
The specific functions of various condiments are: refining salt to make it salty; Umami flavor of monosodium glutamate auxiliary raw materials; Soy sauce color matching, and auxiliary salt to adjust salty taste. Other seasonings play the role of refreshing, enhancing fragrance and reducing odor.
(3) Scope of application: This flavor type is suitable for raw materials with delicious taste and no peculiar smell, such as chicken, duck, tenderloin, fish, shrimp and vegetables. This flavor is suitable for all seasons, especially in spring and summer, and is suitable for dishes made by frying, cooking and frying.
(4) Representative dishes: fried pork tenderloin, fried chicken slices, white crispy pork tenderloin, fried fish slices, fried pork slices, shredded pork with vegetables, fried melon slices with meat, etc.
(5) Modulation method: The dosage of refined salt should meet the needs of dishes' taste, and should be light. The dosage of refined salt and monosodium glutamate should not cover up the umami taste of raw materials, but should highlight the original taste of raw materials. The amount of other seasonings should not be too much, and its taste cannot be highlighted.
In cooking, there are two flavors: one is white juice, without soy sauce; One is red juice with soy sauce. Put less soy sauce, and the color is light sauce red. The specific method is to mix refined salt, monosodium glutamate, cooking wine, pepper water and soy sauce together to make juice according to the specifications, put oil in the spoon, stir-fry onion and ginger, add the main material and sauce to heat, turn it over a few times, and point out the oil and take out the spoon. You can master cooking juice, lying juice or pouring juice according to the specific situation.
(6) Precautions: ① Because this flavor is light, some heavy seasonings, such as pepper noodles and aniseed, cannot be put in order to ensure the pure taste of the dishes. ② The quantity of onion and ginger in seasoning should not be too much, that is, the flavor of onion and ginger should not be prominent. Sometimes onions and ginger pieces are used, but they are removed when they are cooked.
2. Strong salty flavor
(1) Features: strong taste, salty and delicious, and pleasant fragrance.
(2) Condiments and their functions: various condiments, such as soy sauce, salt, monosodium glutamate, cooking wine, pepper, aniseed, onion, ginger, garlic, sugar, etc.
The specific functions of various condiments are: the main color of soy sauce and the salty taste; Salt helps to adjust salty taste; Monosodium glutamate adjusts the flavor, and white sugar plays the role of refreshing and highlighting the salty flavor; Other seasonings play the role of removing odor and increasing fragrance.
(3) Scope of application: This flavor is suitable for cattle, sheep, pork, fish, chicken and some vegetables, and is suitable for dishes cooked by steaming, roasting, stewing and stewing. In season, this flavor can be used in spring, autumn and winter, especially in winter. Because of its strong flavor and warm color, it is suitable for people's taste needs in winter, and it is appropriate to accompany rice.
(4) Representative dishes: braised pork, braised elbow, braised fish, braised chicken, Four Joy Meetballs, braised pork, etc. Four Joy Meatballs
(5) Modulation method: When this flavor is modulated, the soy sauce should meet the needs of color, and the color is generally darker. After adding soy sauce, add salt to supplement the salty taste. The amount of monosodium glutamate should not cover up the umami taste of raw materials, and the salty taste can be slightly heavier. Sugar should be put in moderation, and it is advisable to put sugar without feeling sweet or slightly sweet aftertaste.
When cooking dishes, there are two ways to adjust this salty flavor. Some dishes cooked by steaming must be put with condiments before steaming, and then heated on the drawer to make them tasty; Some cooked dishes such as burning, stewing and stewing should be added with condiments one after another, but the timing of adding should be well grasped. Some dishes can be put with salt and monosodium glutamate later, such as braised pork.
(6) Precautions: ① Zanthoxylum bungeanum and aniseed should be used appropriately, not too much, so as not to overwhelm the original fresh flavor and salty taste of raw materials. ② The cooking method suitable for this flavor generally takes a long time to heat. Onion, ginger and garlic can be cut into blocks for use, which can prolong the time of fragrance emission. Zanthoxylum bungeanum and aniseed don't use flour, but use granules and petals, and finally remove them with onions, ginger and garlic before serving.
(2) Salty and spicy taste
(1) Features: salty and spicy, appetizing and delicious.
(2) Condiments and their functions: various seasonings, such as refined salt, monosodium glutamate, pepper, pepper water, cooking wine, sugar, onion, ginger and soy sauce.
Various condiments and their functions are as follows: refined salt is salty in this compound taste; Monosodium glutamate assists umami flavor; Pepper is mainly spicy and has the function of color matching; White sugar has the function of relieving spicy taste and refreshing; Soy sauce color matching, some dishes do not put; Other condiments mainly play the role of enhancing fragrance, refreshing and deodorizing.
(3) Scope of application: this flavor is suitable for all seasons, especially in winter, and is suitable for dishes cooked by stir-frying, frying, burning and exploding. In raw materials, fish, chicken, meat and game can all be assisted by this flavor.
(4) Representative dishes: roasted spicy chicken, three spicy dog meat, fried spicy chicken, diced chili pepper meat and double spicy fish fillets.
(5) Preparation method: refined salt and monosodium glutamate should meet the taste needs, and the spicy taste should be adjusted on the basis of salty and fresh mouth. The dosage of pepper should be "spicy but not dry", which should meet the taste requirements of most people, and it is appropriate to put sugar in order to make the population feel sweet.
In cooking dishes, generally, onions, ginger, peppers, etc. are first put into the base oil and stir-fried to give a fragrance, and other seasonings are gradually added during heating or the good juice is added at one time in advance.
(6) Precautions: ① We should master the amount of pepper, and decide how much to put in according to the quantity of raw materials and the spicy degree of pepper. Therefore, we should know and be familiar with the spicy degree of the pepper used. ② The sugar should not be put too much, and the sweetness should not be prominent, otherwise it is inseparable from the sweetness and spicy taste. 3 Hu spicy sea cucumber and Hu spicy sea eggplant are also salty and spicy, but the difference is that pepper is used to adjust the spicy taste.
(3) Salty and sweet taste
(1) Features: salty, sweet and delicious, with thick and colorful juice and rich flavor.
(2) Various condiments and their functions are: main condiments, such as white sugar, refined salt, vinegar, cooking wine, pepper water, onion, ginger, soy sauce and monosodium glutamate.
The main functions of various condiments are: (1) refined salt focuses on salty taste; Color matching of soy sauce, and auxiliary salt to adjust salty taste; White sugar plays a key role in sweetness, and also has the functions of color matching and thickening the soup of dishes; Monosodium glutamate assisted fresh-adjusting; Other condiments play the role of enhancing fragrance and removing differences.
(3) Scope of application: This flavor is suitable for animal raw materials, such as chicken, fish, shrimp, meat, etc., and is mainly used for prawns, meat segments, chicken legs, flying dragons, crispy chicken and crispy fish.
(5) modulation method: this taste is both salty and sweet, so the amount of refined salt and sugar should be enough. A moderate amount of soy sauce can be used, and if it is too much, the color will be dark. If it is boiled shrimp, it is not necessary to put it. Because the prawn shell itself is bright in color, putting soy sauce often has a negative effect. The amount of monosodium glutamate should be appropriate, and some raw materials such as shrimp dishes can not be put.
In the cooking of dishes, generally, the onion and ginger pieces are first used in a frying pan, and other seasonings are put in one after another during heating. When the dishes are ready, the onion and ginger pieces are taken out until the juice is thick and colorful.
(6) Precautions: ① Chop the onion and ginger into pieces, but pat them, so that they can continuously play their own role in heating, and it is convenient to pick and remove them before serving, making the dishes beautiful and tidy. (2) The raw materials for this flavor, except prawns, should generally be cooked after preliminary heat treatment, mostly fried. This is easy to color and taste.
(4) Salty flavor
On the basis of salty flavor, there are some or several spices with strong flavor to make the flavor of dishes stand out, which is called salty flavor. Due to the different outstanding scents, there are many kinds of salty scents, mainly including onion scent, wine aroma scent and pepper scent.
1. Onion fragrance
(1) Features: salty, fresh and delicious, rich in onion fragrance, thick and not greasy.
(2) Condiments and their functions: main condiments, such as green onions, soy sauce, monosodium glutamate, refined salt, cooking wine, sugar, pepper water, ginger, etc.
The main functions of various condiments are: soy sauce has the functions of adjusting sauce red, salty taste and refreshing; Refined salt assists soy sauce to supplement salty taste; Monosodium glutamate assists umami flavor; The green onion section makes the dishes stand out from the green onion fragrance and has its own characteristics; The functions of sugar and other condiments are mainly to enhance the flavor, eliminate the evil flavor and increase the flavor.
(3) This flavor type is suitable for raw materials such as meat, chicken, dry goods and game, and is suitable for dishes made by methods such as grilling and roasting. This kind of cooking method has the name of scallion roasting and scallion grilling because of its reuse. This flavor is thicker and more suitable for winter. Other seasons are fine.
(4) Representative dishes: sea cucumber with onion, braised chicken with onion, fish and rice with onion, rabbit with onion, and pork with onion.
(5) Preparation method: This flavor should be salty and delicious, and green onions should be reused on the basis of salty and delicious taste. Soy sauce should meet the needs of color, after putting soy sauce. The lack of salty taste is supplemented by refined salt. The amount of sugar should be appropriate, and the sweetness should not be eaten at the entrance, and the sweetness should be slightly sweet at the back.
In cooking dishes, there are generally two kinds of preparation methods: one is to fry the onions into fiery red, then remove the remaining onion oil, and then heat them with the main ingredients and other seasonings to make dishes; The other is to put a small amount of base oil in the spoon, first stir-fry the onion to taste, and then put it into the main material and heat it with other seasonings to make a dish. In the second method, besides scallion, scallion oil is also used. The onion is more fragrant.
(6) Precautions: ① Green onions should be cut into sections to highlight this main seasoning, which often appears in the form of accessories in dishes. ② Scallion should be fried or fried properly. It should not be overheated, zoomed and blackened, or slightly heated until the onion is still white, so that the onion fragrance can be brought into play.
2. wine aroma
(1) Features: salty and pleasant, fragrant with wine, light and palatable. Unique flavor.
(2) The main functions of various condiments are: refined salt, monosodium glutamate, good liquor (highly pure liquor), pepper water, onion, ginger and so on. This flavor type is salty with refined salt, savory with monosodium glutamate, wine aroma with good white wine, and flavoring with other seasonings.
(3) Scope of application: This flavor is mainly used for chicken in raw materials, and its dishes are cooked by steaming. Therefore, Faliu maintains the fresh flavor of wine aroma and the cooked raw materials. This kind of dish is suitable for all seasons.
(4) Representative dishes: Maotai Chicken, Jiuxiang Chicken, Shenqi Wine Chicken, Jade Ginseng Maotai Chicken, etc.
(5) Preparation method: The umami flavor of this flavor type should not be too strong, but slightly elegant to highlight the umami flavor of the chicken itself. On the basis of salty flavor, reuse good wine and highlight the fragrance of wine. Because of the different categories or flavor types of good wines, there are also differences in the flavor of dishes.
In the cooking of dishes, the preliminarily cooked chicken is usually placed in a container (basin), added with wine, other auxiliary materials and good soup, steamed in a drawer and seasoned.
(6) Precautions: ① This flavor is light, so it is not appropriate to put other strong spices, such as pepper and aniseed. ② The wine should be put in an appropriate amount, with a strong aroma, and it is better to have no wine smell in the soup after cooking.
3. Pepper flavor
(1) Features: Pepper is rich, slightly hemp, salty and dry.
(2) Condiments and their functions are: main condiments, such as refined salt, monosodium glutamate, pepper salt, cooking wine, sesame oil, onion, ginger, etc.
The main functions of various condiments are: refining salt to adjust salty taste; Umami flavor of monosodium glutamate auxiliary raw materials; Bamboo salt and pepper adjust the salty taste, and adjust the fragrance, slightly hemp taste; Other seasonings mainly play the role of enhancing fragrance and removing odor.
(3) Scope of application: This flavor has a wide adaptability, and meat, chicken, duck, fish, shrimp, game and vegetables can all be supplemented with this flavor, which is mostly cooked by frying, suitable for all seasons, and it is better to accompany wine.
(4) Representative dishes: soft fried tenderloin, fried chicken roll, fried shrimp section, Geely shrimp roll, snow-clothed whitebait, fried Banshan chicken, fried tender buds and fried chicken.
(5) Preparation method: On the basis of having a certain salty taste, reuse pepper and salt, and highlight the amount of pepper flavor, monosodium glutamate and sesame oil, so as not to suppress the umami flavor and pepper flavor of raw materials. Onion and ginger are generally cut into pieces or minced, and the pieces should be taken out when cooking and heating.
Before cooking, this flavor is generally prepared by basic seasoning with refined salt, monosodium glutamate, sesame oil, cooking wine, onion and ginger, laying the foundation (it can't be seasoned because of frying in cooking), bringing salt and pepper to the table after cooking, and the consumer can eat it himself. Oiled chicken is special, which is to pour salty fresh juice on the mature main ingredients and then pepper oil.
(6) Precautions: ① Generally, salt and pepper must be prepared in advance, and it is not necessary to make them now. (2) basic seasoning, salty taste should leave room, can't adjust to full salty. ③ Onion should not be heated with sharp fire, otherwise it will turn black easily.
(5) Sweet and sour taste
1. Sweet and sour.
(1) Features: strong sweet and sour taste, fragrant smell and pleasant taste.
(2) Condiments and their functions: various condiments, such as sugar, vinegar, refined salt, soy sauce, cooking wine, pepper water, onion, ginger, garlic, etc.
The main functions of various condiments are: sugar and vinegar make sweet and sour; Refined salt regulates salty taste; Soy sauce color matching and auxiliary salt seasoning; Other seasonings play the role of enhancing fragrance and removing odor. Some dishes of this flavor have to be flavored with coriander.
(3) Scope of application: This flavor is mainly suitable for raw materials such as meat, fish and chicken, and is mostly used for dishes made by frying and cooking methods. This flavor is suitable for all seasons.
(4) Representative dishes: pot-wrapped meat, sweet and sour tile fish, sweet and sour ribs, etc. Pot meat
(5) Modulation method: The salty taste composed of refined salt and soy sauce can only be used as the basic taste of sweet and sour taste. Reuse sugar and vinegar to form a strong sweet and sour taste. When eating dishes, the first thing I feel is sweet and sour, and the salty taste is very weak, and I only feel it when I finish. This will not be boring but also highlight the sweet and sour style.
In cooking, sugar, vinegar, soy sauce, refined salt, cooking wine and pepper water are often paired into juice, and oil is put in the spoon; Fry the onion, ginger and garlic in a frying pan, then pour the juice and raw materials for heating, which can be seasoned in three forms: lying juice, cooking juice and pouring juice.
(6) Precautions: ① Although this flavor type highlights sweet and sour taste, it is indispensable to have salty taste. Without salty taste, the sweet and sour taste is not correct. ② The amount of soy sauce is appropriate. If the color of soy sauce is dark, it can be put less, as long as the color is enough. Generally, the light sauce is red. ③ The proportion of sugar and vinegar should be appropriate, and the sweetness and sourness should be equal, not too sweet or too sour.
2. Tomato is sweet and sour
(1) Features: sweet and sour, salty and fresh, strong tomato flavor and bright color.
(2) Condiments and their functions: various condiments, such as sugar, vinegar, ketchup, refined salt, monosodium glutamate, cooking wine, pepper water, onion, ginger, etc.
The main functions of various condiments are: refining salt to make it salty; Monosodium glutamate assists umami flavor; Color matching of tomato sauce, and at the same time, flavor and acidity are adjusted; Vinegar assisted tomato sauce to adjust sour taste; Sugar sweetens; Other seasonings enhance fragrance and remove odor.
(3) Scope of application: This flavor is suitable for raw materials such as meat, chicken, fish and shrimp, and is mostly used in dishes made by stir-frying method. Suitable for all seasons, you can eat with wine.
(4) Representative dishes: tomato shrimp cake, tomato slices, tomato fillets, tomato tenderloin and tomato prawns.
(5) modulation method: in this flavor type, the savory taste is palatable at the entrance, mainly sweet and sour; The dosage of tomato sauce should meet the needs of color and seasoning; Because ketchup has a sour taste, you should put less or no vinegar.
When cooking dishes, the base oil is usually put in the frying spoon. When the oil is hot, stir-fry the tomato sauce to make its color turn red, then add the onion, ginger, other auxiliary materials and main materials, and other seasonings can be mixed into sauce. You can also put the cooked main ingredients in the plate first, and then season them in the form of pouring juice.
(6) Precautions: ① Distinguish this flavor from the sweet and sour taste of sweet and sour. In this flavor type, the salty flavor is stronger, which can be felt at the entrance, and it is appropriate not to suppress the sweet and sour taste of the main flavor. 2 sweet and sour people feel that sweet is slightly stronger than sour.
(6) Sweet and spicy taste
(1) Features: salty, spicy and sweet, rich and delicious.
(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, sugar, vinegar, Chili sauce, cooking wine, pepper water, onion, ginger, garlic and soy sauce.
In this flavor type, the main functions of various condiments are as follows: Chili sauce has more functions, it mainly adjusts the spicy taste, and also adjusts the salty and savory taste and fragrance, and also mixes colors with soy sauce; Refined salt and soy sauce supplement the salty taste of Chili sauce; Monosodium glutamate assisted fresh-adjusting; Sugar sweetens; Vinegar and other seasonings play the role of removing odor and increasing fragrance.
(3) Scope of application: The raw materials suitable for this flavor are: all kinds of meat, chicken, tofu, etc., which are mainly used for dishes cooked by stir-frying and other methods. This flavor is suitable for all seasons.
(4) Representative dishes: Sichuan style pork, diced Kung Pao meat, kung pao chicken and diced Kung Pao tofu.
(5) Preparation method: the salty and fresh mouth should meet the taste needs and the taste should be sufficient. Chili sauce should meet the needs of spicy taste, and it is appropriate to have moderate spicy degree. Put Chili sauce first, then add salt to make up the salty taste. Add soy sauce to complement the color. Sweetness is based on the sweetness felt at the entrance, not too sweet. The amount of monosodium glutamate should be well controlled, and the unique flavor of raw materials should not be suppressed. You can't taste sour with vinegar.
In cooking, the base oil is usually put in the spoon. First, the onion, ginger, garlic and Chili sauce are stir-fried several times, and then the main ingredients and other condiments are heated.
(6) Precautions: ① This flavor type should be modulated in the primary and secondary position of salty and fresh, followed by spicy and sweet. The primary and secondary positions of the basic flavors cannot be reversed. ② Chili powder can be used without Chili sauce, but the flavor is worse. At the same time, it is necessary to add more refined salt and soy sauce as appropriate. ③ Dry-roasted fish and dry-boiled sliced fish also belong to this flavor type, but the sweetness is slightly increased.
Note: Many dishes served in this style are transplanted from other cuisines, and the flavor characteristics change greatly.
(7) Sweet fragrance
(1) Features: Sweet, fragrant and delicious.
(2) Condiments and their functions: various condiments, such as sugar, honey, essence and cooked sesame seeds.
The functions of various condiments are: white sugar dominates sweetness, and at the same time, white sugar will produce fragrance (fragrance produced by caramel) when heated, and caramel generated by white sugar participates in color matching; Honey can not only help to fix sweetness, but also enhance fragrance; Essence and sesame play a role in enhancing fragrance.
(3) Scope of application: This flavor is mostly used for fruits, vegetables, eggs and other raw materials, and can also be used for meat, fish, etc. Its auxiliary dishes are mostly cooked by methods such as wire drawing, frost hanging, frost, honey juice and honey stew. Suitable for all seasons, eat more.
(4) Representative dishes: candied oranges, candied grapes, candied sweet potatoes, frosted meatballs, crispy meatballs, Pak Lei with honey sauce, and three fresh candied dishes.
(5) Preparation method: This flavor type is suitable for many cooking methods, so the preparation methods are different, and there are some differences in flavor characteristics. The wire puller directly hangs the cooked main ingredients, and often sprinkles some essence or cooked sesame seeds; Frost, hang syrup on the main ingredients and then sprinkle with white sugar; Honey stews often heat sugar, honey and main ingredients together until the dishes are ripe and then add some essence.
(6) Precautions: ① The fragrance of this flavor is different from that of salty flavor, so it is a faint scent, so you can't add spices such as onion, ginger, garlic, pepper and aniseed. ② Generally speaking, the sweetness of this flavor type is pure sweetness, so no sour, spicy, fresh and bitter seasonings are added, and salty seasonings are generally not added.
(8) Spicy taste
(1) Features: salty, spicy, sweet and sour, rich in aroma and delicious.
(2) Condiments and their functions: various condiments, such as pepper, sugar, vinegar, refined salt, monosodium glutamate, soy sauce, pepper, cooking wine, sesame oil, onion, ginger, garlic and coriander.
The function of various condiments is to refine salt and make it salty; Soy sauce mainly colors and assists refined salt to adjust salty taste; Pepper is the main theme of spicy taste, and it also has the function of making dishes rosy; Pepper and pepper are used to adjust the spicy taste together, and also have the functions of refreshing and removing odor; Sugar and vinegar adjust sweet and sour taste; Monosodium glutamate assists umami flavor; Sesame oil and coriander are the main fragrance, and coriander also has the function of color matching; Other condiments have the function of removing peculiar smell and increasing fragrance.
(3) Scope of application: This flavor is suitable for cooking fish and meat dishes by frying, which is suitable for all seasons. The dishes made of this flavor can be served with wine and meals, and are very popular with the people in Northeast China.
(4) Representative dishes: spicy shredded pork and spicy shredded chicken.
(5) Preparation method: the salty flavor should be sufficient to meet the taste needs, and the spicy taste and sweet and sour taste should be adjusted on the basis of the salty flavor. The spicy taste should not be dry. Don't be too sweet and sour, just feel it at the entrance. The amount of sesame oil should be put properly, too much will suppress the original taste of raw materials and the fragrance of other seasonings. As long as it can enhance the fragrance.
In the cooking of dishes, the onion, ginger, garlic and pepper are generally stir-fried, and then other seasonings are added in the heating, or other seasonings can be mixed with fresh soup and starch to make juice, and then they are put into a spoon and heated with the main ingredients to mix well.
(6) Precautions: ① This flavor type is mainly fragrant and spicy, followed by sweet and sour taste. Therefore. Sweet and sour taste cannot suppress spicy taste. 2 soy sauce should not be put more. The dishes with this flavor are prominent and ruddy in color, which is composed of the sauce color of soy sauce and the red color of carotene dissolved in oil in spicy onion. Too much soy sauce makes it dark.
(9) Hot and sour taste
(1) Features: sweet and sour, moderately salty, refreshing and appetizing.
(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, pepper, vinegar, pepper water, soy sauce, cooking wine, ginger, onion, garlic, sesame oil and coriander powder (or segments).
The main functions of various condiments are: refined salt and monosodium glutamate; Vinegar and pepper adjust the sour and spicy taste, and pepper also has the effect of refreshing; Soy sauce color matching and auxiliary salt to adjust salty taste; Other seasonings play the role of enhancing fragrance, refreshing and removing odor.
(3) Scope of application: From the perspective of raw materials, this flavor is suitable for meat, fish, bean products, chicken blood, etc. From the perspective of cooking methods, it is suitable for boiling, steaming, stir-frying and so on; This flavor is suitable for all seasons, especially in summer and autumn.
(4) Representative dishes: hot and sour soup, hot and sour elbow, hot and sour rabbit meat, shredded Hu spicy fish, hot and sour crisp meat, etc.
(5) Modulation method: This flavor should be salty and savory enough. Because the freshness of monosodium glutamate is weakened in an acidic environment, the dosage of monosodium glutamate can be slightly more, so that the taste is not weak, and of course it should not be too much. Otherwise, it will have a depressing effect on sour taste. On the basis of salty flavor, vinegar and pepper are reused to adjust the sour and spicy flavor. The dosage of vinegar is moderate at the entrance, and the dosage of pepper can have its unique fragrance and spicy flavor at the entrance. Soy sauce should meet the needs of color, white dishes can not be put. The amount of sesame oil should not be too much, too much will suppress the taste of pepper.
In cooking dishes, we usually put lard in the frying spoon to heat it, then add onion, ginger and garlic to the wok, add main and auxiliary materials to heat it, then use refined salt, monosodium glutamate, cooking wine and pepper water to adjust the salty and fresh taste, and then add vinegar (some vegetable vinegar should be put first) and pepper to adjust the sour and spicy taste. After the taste is right, we can pour a little sesame oil and remove coriander.
(6) Precautions: ① This flavor is salty, fresh and sour. If it is not salty, it will be weak, and if it is not sour and spicy, the flavor will disappear. ② Most of the dishes served with this flavor have more soup, so pepper can't be replaced by pepper. The spicy taste of the two is not the same as that of people. When you use pepper to adjust the spicy taste, it is easy to make people feel choking when drinking soup.
(10) Cumin flavor
(1) Features: salty, spicy and delicious, with strong cumin flavor and aroma.
(2) Condiments and their functions: main condiments, such as cumin, Chili noodles, refined salt, monosodium glutamate and cooking wine.
The main functions of various condiments are as follows: refined salt and monosodium glutamate mainly focus on the salty flavor, Chili noodles set the spicy flavor, cumin adjusts the flavor, and cooking wine removes the flavor and enhances the flavor. This flavor of cumin makes dishes have a strong flavor of cumin, and the origin of this flavor is related to the popularity of kebabs.
(3) Scope of application: This flavor is suitable for raw materials such as pigs, cattle, sheep, rabbit meat, chicken hearts, pigeons, quails, etc., and is suitable for cooking methods such as frying, frying and roasting. The dishes made of this flavor are the most suitable to accompany wine, and it is one of the more popular flavors at present.
(4) Representative dishes: kebabs, cumin chicken hearts and cumin mutton.
(5) Preparation method: The salty flavor should meet the taste needs, and the spicy flavor and cumin flavor should be adjusted on the basis of the salty flavor.
In baked dishes, various seasonings are often put (sprinkled) during baking. The fried dishes are pickled with refined salt, monosodium glutamate, cooking wine, etc. before frying, and then put into strings, sprinkled with cumin and Chili noodles and fried. When frying, you often stir-fry or fry the raw materials first, then add the base oil, stir-fry the cumin, add other seasonings and stir-fry evenly.
(6) Precautions:
(1) the salty flavor of this flavor type should not be weak, and the spicy cumin flavor should be highlighted.
(2) Spicy degree should be put according to the spicy degree of pepper noodles, which should not be too thick, and it is not easy to adhere to raw materials if it is too thick. [7]