(1) pepper
Zanthoxylum bungeanum produced in Sichuan, with the largest particle, red oil color, few sesame seeds and rich fragrance, is the top grade of Zanthoxylum bungeanum. The quality of pepper in Mao Wen is generally good, and Hanyuan pepper is the top grade of pepper. As a condiment, Sichuan chefs mainly use its hemp taste and aroma. The smell of marijuana is produced by the volatile oil contained in pepper. Spicy, pepper, smoked, spiced, exotic and dried tangerine peel commonly used in Sichuan cuisine all have the function of pepper. Zanthoxylum bungeanum is widely used in the modulation of Sichuan flavor, which can be used whole, ground into powder and refined into Zanthoxylum bungeanum oil. The whole pepper is mainly used for hot dishes, such as beef omasum hotpot and fermented mung bean sprouts. Chili noodles can be used as hot dishes or cold dishes, such as Mapo tofu, boiled pork slices, and cold dishes such as pepper chicken slices and lettuce in the cowshed. Zanthoxylum oil is mostly used for cold dishes. As an innovative hot pot of Sichuan cuisine, a large number of green peppers are used, which is also an innovation of Sichuan cuisine.
(2) Pepper
Sichuan cuisine uses dried Chili, Chili powder and pickled Chili in red oil. Let's start with dried peppers, which are dried with fresh peppers. Appearance bright red or reddish brown, shiny, with seeds inside. Dried peppers have a special taste, as hot as fire. The principle of dried Chili for Sichuan cuisine seasoning is spicy but not dead, spicy but not dry. The Erjin pepper and Qixing pepper produced in Chengdu and its vicinity belong to this kind of variety and are top-grade peppers. Dried peppers can be used for cutting and grinding. Cutting is mainly used for spicy dishes, such as lotus white and cucumber. There are two common methods of Chili powder. One is to eat directly. To be a kung pao chicken in East Sichuan, it is necessary to add color with Chili powder. The second is to make red pepper, which can be made into red oil, spicy and other flavors. It is widely used in hot and cold dishes, such as bamboo shoots with red oil, shredded Pi Zha with red oil, spicy chicken, spicy tofu and other dishes. In addition to dried peppers, there is also a pickled pepper that plays an important role in Sichuan cuisine seasoning. It is made of fresh red pepper. Because it is brewed. Because lactic acid is produced in the brewing process, it will make dishes have unique aroma and taste when used in cooking, and it will be the main condiment for cooking fish and cooking fish-flavored dishes in Sichuan cuisine. At present, morning pepper, millet pepper and rice residue pepper are widely used, which can make many special Sichuan dishes.
(3) red bean paste
There are two kinds of Pixian watercress: Pixian watercress and Golden Hook watercress. Pixian douban is brewed with fresh peppers, fine broad beans and noodles, and it is better to be produced by Sichuan Pixian douban factory. This kind of douban is reddish-brown, oily and bright, with fresh and spicy taste, crisp petals and strong brown sauce flavor. It is the main condiment for cooking home-cooked, spicy and other tastes. When cooking, generally chop the watercress in Pixian County, such as watercress, Sichuan-style pork and dried eel. There is also a kind of douban that is mainly dipped in food, that is, the golden hook bean paste produced by Chongqing Brewery is better. It is mainly made of broad bean, golden hook (the name of dried shrimp in Sichuan) and sesame oil. This bean paste is dark brown, bright oil, fresh and sweet, salty and palatable, slightly spicy and full of ester fragrance. It is the best dip for beef stew and oxtail soup. In addition, cook hot pot and so on. It is also inseparable from douban and can also be used to prepare sauces.