The first category is spicy taste: spicy taste, red oil taste, pungent taste, sour and spicy taste, pepper and hemp taste, home-cooked taste, litchi and silkworm taste, fish flavor, dried tangerine peel taste, strange taste and so on. Among them, fish flavor, dried tangerine peel and strange taste are the unique flavor types of Sichuan cuisine, which is difficult to cook. They are salty, sweet, sour, spicy, fresh and fragrant in one dish, and the proportion of various seasonings is coordinated and complementary.
The second category is spicy and ambiguous: garlic, ginger, mustard, sesame sauce, tobacco, sauce, five flavors, bad flavor and so on.
The third category is the ignorance of sweet and sour taste of Weixian: ignorance of Weixian, ignorance of soy sauce, ignorance of tomato juice, ignorance of mellow sweetness, ignorance of litchi, ignorance of sweet and sour taste and so on. This kind of obscenity is widely used and there are many dishes.
1. Spicy type: The spicy taste of Sichuan cuisine is combined with the traditional spicy taste to form a unique spicy taste. Take the boiled fish that we often eat as an example. As we all know, Sichuanese are good at fish. The characteristic of Sichuan cuisine is spicy. Naturally, Sichuan people cook fish, mostly with spicy taste. "Boiled fish-literally, although there is no spicy word, it is. Sichuan food is very spicy. Spicy dishes are the most powerful in Sichuan cuisine, ranging from boiled beef and Mapo tofu in traditional Sichuan cuisine to boiled fish, spicy snails and spicy crayfish in Fupai Sichuan cuisine. Spicy dishes are mainly made of pepper, pepper, Sichuan salt, monosodium glutamate, Dandan Noodles douban, lobster sauce, soy sauce and cooking wine. Some. Dumping Pixian watercress, some with pepper granules, and some with pepper noodles are not all the same pattern. Due to the needs of different dishes, this flavor type can also be added with white sugar or mixed with bad sauce, lobster sauce, spiced powder and sesame oil. A good cook will cook spicy food, hemp but not firewood, spicy but not explosive, spicy and delicious. You can't finish eating spicy strips. It is suitable for dishes made of meat and internal organs of poultry and livestock such as chickens, ducks, rabbits, pigs, cows and sheep, as well as dishes made of dried and fresh vegetables, beans and bean products. It is spicy and delicious. Ingredients: Chili granules (oil and noodles), pickled peppers, bean paste, sea pepper noodles and red. Starch, pepper, sugar and cheese. Proportion: 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 are all suitable. Practice: Stir-fry the dried peppers until brown, and then stir-fry the peppers.
2. Hot and sour taste: Hot and sour taste is one of the main ignorant types in Sichuan cuisine after spicy taste. The hot and sour taste is not the protagonist of pepper, but a balance between the spicy taste of pepper and the spicy taste of ginger, and then it is mixed with seasonings such as cheese, pepper, sesame oil and monosodium glutamate to form a slightly spicy alkyd and a unique flavor with strong flavor. We must master the preparation of hot and sour dishes. Use moderate materials. Hot and sour dishes are mostly hot dishes, such as eel vermicelli pot, pineapple and jiaozi beef tenderloin. Some cold dishes, such as hot and sour fern root powder, are also hot and sour. Alkyd resin is slightly spicy and has a strong fragrance. Ingredients: lactic acid (cheese) pepper, pickled pepper powder, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, etc. The former ratio is: Sichuan bean paste 1, sugar 0.6, cheese 0.9, onion, ginger, garlic, wine, soy sauce, fresh soup and red oil. The preparation method is to stir-fry onion, ginger, garlic and bean paste until fragrant, and then mix other seasonings. The latter ratio is white pepper ~ RN \ 0.8. Vinegar 6, chopped parsley.
3. Pickled pepper flavor type: Pickled pepper series has become a grand view in the new Sichuan cuisine in recent years. It has brought the characteristics of pickled pepper fresh, slightly spicy and slightly sweet to the extreme, making it a model of cooking. Good pickled peppers have good fragrance, tough roots, and are old and Mika, which will make you want to stop eating. Pickled pepper flavor is widely used in hot and cold dishes and common cold dishes such as assorted pickles. In the series of pickled peppers, hot dishes such as bullfrog, duck blood, cuttlefish and rabbit meat are mostly prepared with seasonings such as mash juice and rock sugar, which also has a special taste. Pickled peppers are spicy and slightly sweet.
4. Odd flavor type: Because all the flavors are very balanced and harmonious, it is praised by "odd fruit" for its wonderful taste. Odd flavor is mostly used in cold dishes, and is made of Sichuan salt, soy sauce, red oil, Chili noodles, sesame paste, white sugar, vinegar, cooked sesame seeds, sesame oil and monosodium glutamate, and ginger rice, garlic and chopped green onion can also be added.
When mixing so many different condiments, we must pay attention to the proper proportion, so that the tastes can't suppress and complement each other. Odd flavor is suitable for dishes with chicken, fish, rabbit, flower kernel, pink, broad bean and pea as raw materials. Odd jelly is a masterpiece of Japanese cuisine. Cheng, sweet, hemp, spicy, sour, fresh and fragrant are equally important and coordinate with each other.
Ingredients: salt, soy sauce, sugar, pepper noodles, pepper oil, red pepper, vinegar, monosodium glutamate, chicken essence, fresh soup, sesame oil, sesame paste, cooked sesame, ginger, onion and garlic.
Proportion: Sichuan bean paste 1, sesame paste 1, sugar 0.8, vinegar 0.8, pepper 0.05, oil 1, onion and glutinous rice 0. 1, soy sauce and fresh soup.
Practice: Stir Sichuan bean paste with oil until the oil turns red, stir sesame paste with fresh soup, and mix all the ingredients evenly.
Features: spicy, hemp, sweet, sour, pungent, fresh and fragrant, with very rich taste. It can be used to make diced chicken and sliced duck.
5. Sauce-spicy type: Sauce-spicy dishes have the characteristics of spicy, delicious and slightly sweet aftertaste. They are made of Sichuan salt, dried red pepper, pepper, soy sauce, vinegar, sugar, ginger, onion, garlic, monosodium glutamate and cooking wine. that
It's spicy and fragrant, because it's fried with dried Chili in a wok, and it becomes a spicy shell. If the heat is not enough or too much, it will affect the taste. All dishes with spicy and fuzzy sauces are fried in a wok to get the dry flavor of pepper.
With the dusting, I was put into the raw material of the forehead bow with a six-shot spicy gun. This dance breaks the stagnation of vines and makes camouflage very difficult. A started from * _ and won the interest in creating lra.
It is suitable for dishes with family background and livestock meat as raw materials, and also for dishes with vegetables as raw materials. According to legend, Ding Baozhen, a famous official in the late Qing Dynasty, fried peanuts in diced chicken.
It has become a famous dish in Sichuan, with a sweet, sour and spicy taste. Many dishes named Gongyi are made with it, such as Gongyi tofu. Spicy and delicious, with a slightly sweet aftertaste.
Ingredients: dried sea pepper festival, red oil, pepper granules, sesame oil, salt, chicken essence, monosodium glutamate, home brew, starch, sugar, ginger, onion, garlic and vinegar.
6.t oily: Portuguese slant. _ The pot is spicy and fragrant, and the spicy red is rich; Look, it's the pulp that leaves the product; The key to basu cuisine. When refining FT and E, we must first improve the quality; Secondly, G should be improved through the combination of varieties, so that it can be combined with the sweetness of red pepper, two gold bars and the winnowing strength of millet pepper; Finally, it should be exquisite and ingenious. In this way, red oil can be extracted, and the eyes are bright and the nose is fragrant. After the entrance, the spicy taste will be layered.
The flavor of red oil is made by mixing this special red oil with soy sauce, sugar and monosodium glutamate. In some areas, vinegar, garlic paste or Korean flavor will be added. The spicy taste of red oil is lighter than that of spicy oil, and its color is kurei. Spicy but not explosive, the aroma is mellow and long. It is suitable for the dishes made by domestic animals such as chickens, ducks, pigs and cows, as well as the internal organs of domestic animals such as stomach, tongue and heart, and is also suitable for the dishes made by fresh tuber vegetables. Dark red oil is a big cold dish, including husband and wife's lung slices, roasted Chili preserved eggs, shredded radish mixed with white meat, red apricot chicken and so on.
Ingredients: red pepper, sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, sugar, a little onion, ginger and minced garlic.
7. Flavor type of home cooking: This flavor type is named "home cooking ≥ name", which means "there are always n at home". It is characterized by being fresh and spicy, with a slightly sweet or vinegar aftertaste, and is widely used in hot dishes. Home cooking is usually made with Pixian watercress, Sichuan salt and soy sauce, and can also be made with Canadian red beans lame or soaked in red pepper, cooking wine, lobster sauce, sweet noodle sauce and monosodium glutamate. As the first product in Sichuan cuisine, Sichuan-style pork belly is a classic dish that has gone through a lot of trials and tribulations, returning to the original and simplifying the complex. It's mouth-watering, and the secret of appetite, ecstasy and aftertaste lies in its delicacy. The simpler it is, the more spicy it needs, or the aftertaste is slightly sweet or the aftertaste is slightly buttery. Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, pickled pepper powder, ginger, onion and garlic, bean paste, sugar, vinegar, home brew and starch. (adding fresh peppers is the taste of direct customers)
8. Fish-flavored type: Fish-flavored type is named after the unique method of cooking fish and seasoning in Sichuan. When cooking fish-flavored dishes, you should first fry garlic slices or garlic granules, pickled peppers, onions and ginger slices in oil, then add the main ingredients for frying, and then thicken the juice made of soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt and water bean powder in the pot. Sweet and sour, spicy and full of ginger.
Ingredients: vegetable oil, pickled red pepper, ginger, garlic, onion, white soy sauce, vinegar, sugar, Sichuan bean paste or mushroom essence and water.
Proportion: onion, ginger and garlic paste 1, pickled pepper 0.5, Sichuan bean paste 2, sugar 1.5, vinegar 1.5, soy sauce and monosodium glutamate.
Adjustment method: First, mix onion, ginger, garlic and pickled pepper vermicelli, then make bean paste vermicelli into red oil and mix it with other seasonings. Red is sweet, sour and spicy, not too strong and not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice, etc. To make a normal amount of fish-flavored food, you need 5 grams of ginger, 60 grams of onion, 65,438+00 grams of garlic, 20 grams of pickled peppers and 65,438+0.5 grams of sugar.
9. Litchi flavor: The name of litchi flavor comes from its sweet and sour taste. It is made of Sichuan salt, vinegar, sugar, soy sauce, monosodium glutamate and home brew. It is cooked with the spicy taste of ginger, onion and garlic, and is mostly used for hot dishes. When preparing this flavor, there must be enough flavor, and on this basis, the top can show sour taste and sweet taste. Sugar is slightly better than vinegar. Pay attention to the sweet and sour taste. Ginger, onion and garlic only take their pungent flavor, and the dosage should not be too heavy, so as not to usurp the host's role. Pork slices with pot rake are the representative of litchi flavor in traditional Sichuan cuisine, while ribs with vegetable roots are the outstanding litchi flavor in the new I l cuisine. It is the most essential to cut off the ribs. On the basis of the practice of Guangdong cuisine leopard, the spicy taste of green and red granules and chopped green onion was added to the sweet and sour taste. It tastes like litchi, sweet and sour.
Ingredients: vinegar (red vinegar, citric acid), sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper, red oil, pepper residue, ginger, garlic, chopped green onion, home brew and electric cooker.
10. umami: umami is widely used in hot and cold dishes because of its freshness. It is often prepared with Sichuan salt and monosodium glutamate, and can also be prepared with soy sauce, sugar, sesame oil, ginger, salt and pepper according to the flavor needs of different dishes. When preparing, we should pay attention to the proper flavor, highlight the umami flavor, and strive to keep the fresh flavor of vegetables. Sugar only plays a role in cultivating freshness, and the dosage must be controlled well, so as not to reveal sweetness. Sesame oil is only for fragrance, so the dosage must be controlled to avoid excessive use.
Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, pepper, ginger, onion, garlic, home brew, starch.
Nestle Snacks King takes fresh squid, shrimp, conch slices and cashew nuts as its original family, which highlights the original flavor of raw materials and is fresh and refreshing. Vegetables, colorful clouds and other county soups are delicious. The original flavor is delicious, fresh and refreshing, and the fragrance is overflowing.
1 1. Sweet flavor: sweet flavor, as the name implies, characterized by pure sweetness and fragrance. It uses white sugar or rock sugar as the main seasoning. Due to the needs of different dishes, you can supplement a proper amount of edible essence, supplemented by candied fruits such as honey roses and cherries, and dried fruits such as juice and peach kernels. Sweetness types include honey juice, sugar paste and peach kernel. Too much will hurt you. Small tomatoes with honey juice are made by peeling cherry tomatoes, adding osmanthus flowers and soaking them in honey juice. They are sweet and delicious, and their mellow and feminine can complement each other with spicy and strong. Sweet and fragrant, sweet and delicious, mellow and soft.
Ingredients: white sugar, electric cooker.
12. Smoked flavor: Smoked flavor should be concentrated on smoked meat and vegetables. Straw, cypress, tea chaff, leaf block, peanut shell, chaff shell and sawdust are used as smoking materials, and the smoke generated during incomplete combustion makes the pickled and tasted raw materials absorb or attach a special flavor, forming a fresh, mellow and unique flavor feature. Smoke flavor type
Tofu thousand pieces of bacon are made of fine pork belly (side belly or back buttocks), smoked with cypress, tea, peanut shells and other raw materials, and then cooked with refined tofu thousand pieces. It's delicious and fragrant. The smell of smoke is outstanding, and the smell is fragrant and delicious.
Ingredients: heavy tobacco, salt, monosodium glutamate, ginger, onion, spiced powder.
13. Pepper and hemp flavor: Pepper and hemp is a unique flavor of Sichuan cuisine, which is made of Sichuan salt, pepper, onion leaves, soy sauce, cold chicken soup, monosodium glutamate and sesame oil. The sesame flavor of pepper and onion complement each other. Onion is refreshing and spicy, and is mostly used for cold dishes, especially in summer. Only high-quality peppers can reflect the flavor, and the pepper particles should be pickled with onion leaves. It combines the spicy and salty taste of pepper. Pepper-soaked spiral slices are made of sliced snail meat as the main raw material, and the spicy taste of pepper and the fragrance of shallots are the fragrance of Sichuan salt. They are a good cold product to accompany meals and wine. Pepper is hot and delicious.
Ingredients: Zanthoxylum bungeanum (oil and granules), seedless Zanthoxylum bungeanum granules, sesame oil, onion leaves, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine and starch.
Comparison: green onion 10, 2 peppers, soy sauce 12, 2 sugars, 2 cheeses, monosodium glutamate and a little fresh soup.
Practice: soak Zanthoxylum bungeanum in wine overnight, then chop it into fine mud with onion, and add soy sauce, sugar, fermented grains and other ingredients to make it.
Features: fresh and fragrant. Can be used in dishes such as chili slices, chili slices, belly slices, etc.
14. Garlic dishes are mainly made of mashed garlic, red soy sauce, sesame oil, monosodium glutamate and red oil. On the basis of red oil flavor, add garlic, add garlic to remove astringency and increase fragrance, and the taste will fluctuate. Garlic paste is delicious, mainly in cold dishes, and white meat with garlic paste is a famous sketch in Sichuan cuisine.
When cooking this kind of dishes, other seasonings must not be too heavy, otherwise, the aroma of garlic paste will be submerged, thus making cooking clear. In addition, when cooking cold dishes with garlic paste, it will not only lose its fresh flavor, but also make garlic paste produce a pungent and unpleasant taste after being left for a long time, so it is garlic-flavored.
Ingredients: garlic paste rice (garlic water, minced garlic), sesame oil, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, red oil, pond and onion.
15. Five flavors: The so-called "five flavors" is a traditional saying, that is, food is cooked with several spices, and the spices used are usually Kaempferia kaempferia, star anise, clove, fennel, licorice, Amomum villosum, cardamom, cinnamon, Amomum tsaoko and birch.
According to the demand of dishes, there are far more than five kinds. The characteristic of spiced type is fragrant and fresh. Use the above spices, salt, cooking wine, ginger, onion, etc. It can be used to pickle food, cook or pickle cold dishes and hot dishes. The scope of application is: dishes made from animals, poultry and livestock viscera and dishes made from beans and their products, such as spiced beef. And the pungent taste of natural spices can be used.
Ingredients: spiced powder, salt, monosodium glutamate, chicken essence, fresh soup, ginger, cooking wine, pepper, onion and sugar.
16. Sugar buttery flavor: a sweet and sour flavor made of sugar and fermented grains as the main raw materials, supplemented by Sichuan salt, soy sauce, monosodium glutamate, ginger, onion and garlic. It is characterized by strong sweet and sour taste and fresh aftertaste, and is also widely used in hot and cold dishes. Common dishes include ribs with sugar and cheese. When preparing, it must be based on a moderate amount of ignorance. I lies in the different proportion of pool pool. Litchi tastes sour first and then sweet, while sugar tastes sour first and then sour.
Ingredients: white sugar, cold salad (red vinegar and citric acid), salt, soy sauce, essence, chicken essence, fresh, ginger and garlic, chopped green onion, cooking wine and starch.
17. Sweet type: Sweet type is characterized by being sweet and fresh, and is mostly used for hot dishes. It is made of Sichuan salt, sugar, pepper and cooking wine. According to the needs of different dishes, ginger, onion, pepper, rock sugar, sugar color, spiced powder, mash juice and chicken oil can be added as appropriate. When made, it is sweet.
18. Chenpi flavor: Chenpi is fragrant, spicy and slightly sweet, which is the main feature of Chenpi flavor. It is made of dried tangerine peel, Sichuan salt, soy sauce, vinegar, pepper, dried chili festival, ginger, onion, sugar, red oil, fermented glutinous rice juice, monosodium glutamate and sesame oil.
Pericarpium Citri Tangerinae flavor is mostly used for cold dishes, and its application scope is dishes with poultry and livestock meat as raw materials, such as Pericarpium Citri Tangerinae ribs. It uses the bitter taste of dried tangerine peel to mix with pepper and pepper to produce a special compound flavor, thus forming this unique flavor. When preparing, the amount of dried tangerine peel should not be too much, but it will be bitter. The amount of white sugar and mash juice is only fresh, and the degree is slightly sweet.
Ingredients: Zanthoxylum bungeanum, dried Chili Festival, red pepper, salt, monosodium glutamate, chicken essence, fresh soup, star anise, kaempferia kaempferia, ginger, onion, sesame oil, dried tangerine peel, sugar and cooking wine.
The proportion of seasoning: pepper 0.5, dried pepper 1. Sichuan bean paste 3, sugar 2, dried tangerine peel 2, appropriate amount of soy sauce, monosodium glutamate, onion, ginger and garlic, sprinkled with appropriate amount.
Description: stir-fry the thousand peppers first, and then stir-fry the peppers. If you use dried tangerine peel slices, it's easier to fry. If you crush dried tangerine peel, you can sprinkle onion, ginger and garlic at the end of cooking, then stir-fry the petal sauce, and then add soup and other seasonings to stew the raw materials.
Taste characteristics: spicy and delicious, with the unique aroma of Chenpi, which can be used to make Chenpi beef and Chenpi chicken.
19. Maotai-flavor type: Maotai-flavor type is mainly rich in sauce flavor and fresh and sweet, which is mostly thrown into hot dishes and made of sweet noodle sauce, Sichuan salt, soy sauce, monosodium glutamate and sesame oil. Depending on the flavor of different dishes, white sugar or Chili noodles, ginger and onion can be added as appropriate. When preparing, you should check the texture, color and taste of the sweet noodle sauce, and according to the flavor of the dish.
Ingredients: sweet noodle sauce, onion, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, minced garlic, sugar, cooking wine and starch.
Duck tongue with sauce is a typical sauce-flavored dish. Look, this is fried duck tongue with sweet noodle sauce. The sauce is thick in color and delicious. The sauce is rich and sweet. 20. Ginger juice flavor: Ginger juice is delicious! It is an ancient flavor, which is characterized by its mellow fragrance and fresh and slightly spicy taste. It is widely used in cold dishes and hot dishes. Ginger dishes are made of Sichuan salt, ginger juice, soy sauce, monosodium glutamate, fermented grains and sesame oil. Ginger can promote growth, while fermented grains have the function of reducing fat and relieving boredom.
20. Flavor type of ginger juice: When preparing cold dishes such as red apricot chicken, it is necessary to throw away ginger and vinegar on the basis of palatability to highlight the taste and coolness of ginger; In the process of preparing hot dishes such as ginger chicken, we can consider Pixian watercress or Chili oil according to the needs of different dishes, but only if the taste of ginger and cheese is not reflected. Ginger tastes mellow and becomes fresh and spicy.
Ingredients: salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, ginger, sesame oil, vinegar, onion and cooking wine.
2 1. Flavor of sesame sauce: The flavor of sesame sauce is mostly left in cold dishes, and it is made from sesame sauce, sesame oil, Sichuan salt, monosodium glutamate and concentrated chicken juice, and soy sauce or red oil is added to a few dishes as appropriate. When preparing sesame paste, it should be dispersed with sesame oil first, so that the fragrance of sesame paste and sesame oil can be blended together, and then this sesame paste is blended with Sichuan salt, monosodium glutamate and concentrated chicken juice.
Ingredients: salt, monosodium glutamate, chicken essence, fresh soup, sesame oil, onion, white cheese, sesame sauce, ginger and garlic, chopped green onion.
Traditional famous dishes such as phoenix tail with sesame sauce and fish belly with sesame sauce are all representatives of sesame sauce flavor dishes.
22. Salt and pepper flavor: Salt and pepper flavor is characterized by fragrance and hemp, which is mostly used in hot dishes and is made of Sichuan salt and pepper. When preparing, the salt must be fried, the spring water must be very fine powder, the pepper must be fragrant, and the spring water must be chopped. Chopped pepper and salt are prepared according to the ratio of 65,438+0: 4, so it is not suitable for long-term storage to prevent its fragrance from volatilizing and affecting the taste.
23. Fragrant grain flavor type: Fragrant grain flavor type is characterized by freshness and sweetness, and is widely used in hot and cold dishes. It is made of fragrant grain juice or fermented grains, Sichuan salt, monosodium glutamate and sesame oil. Depending on the needs of the dishes, pepper or pepper, rock sugar, ginger and onion can be added as appropriate. When making, it is necessary to highlight the vague fragrance of aromatic cereal juice or mash juice.
24. Mustard flavor: fresh and sour, mustard is spicy, which is the characteristic of mustard darkening. Cold dishes are usually used in summer and autumn. They are made of LXIII salt, fermented grains, soy sauce, mustard, monosodium glutamate and sesame oil. When preparing, first disperse mustard with soup and seal it in a container to avoid discouragement. Put it on the cage cover or near the fire and take it out when using it. Soy sauce should be used less Mustard books are fresh, sour and spicy.
Ingredients: salt, soy sauce, ignorance; Essence, soup, mustard powder, mustard, sesame oil, onion, white vinegar.
Supplementary flavor mode
Litchi spicy type
Features: sour dew rotates with cymbals, with outstanding fragrance.
Ingredients: vinegar, sugar, salt, soy sauce, monosodium glutamate, chicken essence, fresh soup, dried sea pepper, red oil, pepper residue, ginger garlic, chopped green onion, home-brewed and starch.
Flavor types of fermented soybean juice
Features: Black beans are delicious and memorable.
Ingredients: dried lobster sauce, salt, monosodium glutamate, chicken essence, fresh soup, sugar, ginger, onion, garlic, home brew and starch.
Tomato juice flavor type
Features: sweet and sour, bright color.
Ingredients: salt, soy sauce, seasoned chicken essence, fresh soup, mustard powder, mustard, sesame oil, onion and white wine.
Chili Wei Xing
Features: fresh and spicy, sweet and sour. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.
Ingredients: four Jll bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The method is to stir-fry onion, ginger and garlic, then stir-fry bean paste to red oil and mix it with other ingredients.