What flavor type does Huiguo meat belong to, and what flavor type does it belong to in Sichuan cuisi

Twice-cooked pork slices is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, which belongs to the Sichuan cuisine series.

If you go back to the pot, it is basically a saltier and spicy taste.

What flavor type does the meat belong to? Hui pot meat belongs to Sichuan cuisine. Fresh and spicy. It is mainly a dish that reflects the spicy and dry aroma type.

Hello, I'm glad to answer for you, back to the pot meat is a series of Sichuan cuisine boutiques, the flavor is salty and umami, and the douban is the soul of Sichuan cuisine.

It is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, and belongs to the Sichuan cuisine series. The main raw materials for production are pork rump meat, green peppers, garlic seedlings, etc., with unique taste, red and bright color, fat but not greasy.

Hello friend, back to the pot meat, he should not belong to Sichuan cuisine, he belongs to the taste type of the north, this is a famous dish in the north.

Huiguo meat is a kind of Sichuan cuisine, and it is the heavy taste of Sichuan cuisine.

Hui pot meat belongs to Sichuan cuisine. The shape is actually spicy.

Yes, this is the use of bean paste, and it also has a little spicy and fragrant flavor, well, it should be greasy, and the flower meat will be fried after it has been cooked.

Back to the pot meat should belong to the Northeast cuisine. The taste of this back-to-the-pot meat belongs to Northeast cuisine.

What flavor type does the return road belong to, and what satellite does it belong to in Sichuan cuisine? It should be said that Hui Pot Meat is not only found in Sichuan cuisine, but also in various places.

Back to the pot meat, we Sichuan is very popular with everyone Qiaochang a home-cooked dish, what type of filial piety does it belong to, I think there should be a little spicy and Xunzi flavor, and the taste is relatively strong.

It belongs to the Sichuan flavor type. FYI.

1. I grew up eating Sichuan food authentically"Chongqing people"When I hear Sichuan cuisine, the first thing that comes to my mind is the famous back pot meat! Why?

2. Speaking of back pot meat, no matter whether you are from Sichuan or Chongqing, I think you must be very familiar with it! Slice the pork belly, put it in the pot over high heat, stir-fry the oil, add Sichuan pepper, black bean sauce, Pixian bean paste, garlic sprouts and green pepper and stir-fry over high heat, and finally add a little salt and monosodium glutamate to taste, and quickly put it on the plate! It's so fragrant, it's going to make your mouth water!

3. I like to return to the pot because it can satisfy cravings! Especially in the years of famine, when life is difficult! If you can eat a meal of back pot meat, it will definitely be beautiful for many days, and the aftertaste will be good for a long time.

The back pot meat has left too many memories for our clan! Therefore, heard"Sichuan cuisine"The first thing that comes to my mind is definitely it. There is one more reason:

My family used to be very poor, and it was difficult to even eat back to the pot, and I have the impression that sometimes I might not be able to eat it once for several months! The memory left for me is even more profound, scum spike! At this point, my saliva is about to flow again.

Back to the pot meat is Sichuan cuisine.

Hui pot meat is one of the representative dishes of home-cooked dishes in traditional Sichuan cuisine, which belongs to Sichuan cuisine. Its raw materials mainly include pork rump meat (two-knife meat), green peppers, garlic seedlings, etc.

Huiguo meat originated in rural areas of Sichuan. In ancient times, it was called oil frying pot, and most families in Sichuan would make it. The so-called back to the pot means to cook again.

Historical origins

Legend has it that Hui Guo Meat originated at the end of the Qing Dynasty, and the Fierce Laugh was accidentally invented by a Hanlin surnamed Ling. However, this is not the case, the origin of the pot can be traced back to the Northern Song Dynasty, and it is impossible to verify when it was born, by whom, and when it became popular.

In ancient times, it was called "fried meat", the taste was biased towards salty and fresh, and in the Ming and Qing dynasties, the introduction of chili peppers caused the meat to be basically stereotyped.

The creation of watercress rind skin at the end of the Qing Dynasty greatly improved the taste and quality of the back-pot meat, making the back-pot meat the most famous dish in Sichuan cuisine.

If it is not yet possible to conclude whether the Song Dynasty fried meat is the same as the back pot meat; Then, the fried pig of the Ming Dynasty clearly shows the basic characteristics of back to the pot.

Sichuan Pork and Salted Fried Pork are both classic Sichuan pork split and blind reed meat dishes, and there are some differences in their ingredients, production methods and taste.

In terms of material selection, Sichuan cuisine uses pork belly for back-pot meat, while salt-fried meat generally uses tenderloin or pork ribs. The fat and lean combination of pork belly is more even, more tolerant and easy to taste; On the other hand, tenderloin or pork ribs are leaner and have a lighter taste.

In terms of production method, Sichuan cuisine back to the pot meat is to first cut the pork belly into thin slices or shreds, stir-fry with green onions, ginger and garlic to bring out the fragrance, then add seasonings such as bean paste, and finally add vegetables to stir-fry. Salt frying meat is to first cut the tenderloin or pork ribs into even slices, add salt and a small amount of paprika to marinate for a while, then heat the oil in a pan and fry the meat slices until golden brown on both sides.

In terms of taste, the Sichuan meat is spicy and fragrant, and the fat and thin pork belly tastes more crispy and delicious; The salt-fried meat is tender and refreshing, the meat is soft and delicate, and it melts in the mouth. God number.

In general, Sichuan cuisine back-to-the-pot meat and salt-fried pork are different in terms of material selection, preparation method and taste, and you can choose different ways to eat them according to your taste and preferences.

Salt fried meat. <>

Sichuan cuisine back to the pot meat.

Returning to the pot and salted fried pork are both more common pork dishes in Sichuan cuisine, and they have the following differences in terms of material selection, production method, taste, etc.:

1.Selection: The pork belly meat used in the pot is pork belly. Salt-fried pork uses ribs, which are the meat on the ribs of a pig.

2.Production method: Return to the pot of meat Shou Sen Wu first cut the pork belly into thin slices or slices, fry with oil until the surface is slightly yellow, then take out for later use, and then use garlic, ginger, bean paste, etc. to fry until fragrant, then add the fried meat slices, and finally add green garlic and other vegetables to stir-fry.

To fry pork with salt, the ribs are cut into small pieces, then marinated with spices such as green onions, ginger, and salt, and fried until the surface is slightly yellow.

3.Taste of the mouth: The taste of the meat is tender and juicy, the color and flavor are good, and it is crispy and refreshing. Salt-fried meat, on the other hand, has a slightly salty taste, firm meat, and a chewy texture.

In general, there are some differences between back-to-the-pot meat and salt-fried pork in terms of ingredients, production methods, taste, etc., but they are both delicious Sichuan dishes.

The cooking technique used to cook back to the pot meat is cooked and fried, that is, the main ingredient is steamed or cooked first, and then fried. Back to the pot pork is the most familiar cooked stir-fry dish.

The cooking technique used to cook salt-fried meat is raw stir-frying, that is, there is no need to heat in advance, and the raw ingredients are directly put into the oil pan to fry, this method to fry the meat, the meat will be quickly dehydrated in the oil pan, and the taste will be particularly dry and fragrant. Salt-fried meat is drier and more fragrant than back-to-the-pan meat, and this is the most important difference between them.

In the traditional method, both the back pot meat and the salt-fried meat use the pork hind leg meat, the difference is that the Huizhenghui pot meat has pork skin, and the salt-fried meat has to remove the pork skin.

The reason is that the fried meat is fried directly in the oil pan, if it is fried for a long time, the pork skin is easy to be too hard, not easy to chew, so it is necessary to remove the skin, and return to the pot because the meat must be cooked to eight minutes first, this situation will not occur.

In terms of accessories, the standard configuration of back-to-the-pot meat and salt-fried meat is garlic sprouts.

3.Flavouring. The seasoning of the meat and the salt-fried meat is very similar, almost the same, especially particular, on the basis of the common seasonings such as bean paste, soy sauce and white sugar, the meat should be added with a sweet noodle sauce, and the salt-fried meat is added with tempeh, that's all, the sweet noodle sauce and the tempeh are sauce fragrance, if you don't eat carefully, the taste is not much different.

In terms of flavor type, both are home-cooked flavors.

4.Taste and texture.

As mentioned earlier, back to the pot meat and salt-fried meat are home-cooked flavors, and the main seasoning is bean paste, salty, fresh and slightly spicy, which is a characteristic of Sichuan cuisine.

In terms of taste, the salt-fried meat is fried for the longest time, the meat has the least moisture, the taste is dry and fragrant, and the meat is cooked in advance to 8 minutes cooked, and after being fried, the taste is also relatively dry and fragrant, but the water is slightly more, and the taste is more moist. In Sichuan and other parts of the country, back pot meat is also more popular than salt-fried meat.

Back to the pot meat. <>

Salt fried meat.

Sichuan pork and salted fried pork are two classic Sichuan meat dishes. They have the following differences in the selection of materials, production methods and taste:

1.In terms of material selection.

Back to the pot meat: The pork belly is selected, cut into slices, and then processed by pickling, boiling and other steps.

Salt-fried pork: Lean pork is used, cut into thin slices with a smile, and marinated with salt, soy sauce, cooking wine and other seasonings.

2.In terms of production methods.

Back to the pot meat: first fry the marinated pork belly slices in an oil pan until golden brown on both sides, then add garlic, ginger, chili pepper and other ingredients to stir-fry, and finally add bean paste, soy sauce, sugar and other seasonings to cook.

Salt fried pork: Marinated pork slices are fried in an oil pan until golden brown on both sides, and finally seasonings such as green onions, ginger, and garlic are added.

3.Palate.

Back to the pot meat: the taste is tender and juicy, the spicy flavor is rich, the surface of the pork belly slices is slightly crispy after stir-frying, and the inside is fat and thin, rich in taste.

Salt-fried pork: the taste is crispy, the salty aroma is rich, the color is golden and attractive, and the meat is tender and juicy.

In general, although both back-to-the-pot pork and salt-fried pork are pork dishes in Sichuan cuisine, they are different in the selection of materials, production methods and tastes of Kaixinling, and each dish has its own unique characteristics and charm.

Pork in the pot and fried pork with salt are both classic dishes in Sichuan cuisine, and they are very different in terms of ingredients, production methods and taste. First of all, in terms of material selection, pork belly is usually used for back to the pot, which is cut into thin slices and blanched with boiling water before cooking. For salt-fried meat, pork ribs or fatty meat are usually used, instead of slicing, bone-in meat should be used, and fried with salt in a pan until the surface is golden and crispy.

Secondly, in terms of production method, the meat needs to be marinated and seasoned, and stir-fried twice in the pot to make the meat slices flavorful, crispy and tender, oily and not greasy. Salt fried meat only needs to be smoothed with salt, and then fried in a reheated oil pan until the surface is crispy.

Finally, in terms of taste, the meat is spicy and refreshing, with a rich flavor of bean paste and garlic. Salt-fried meat, on the other hand, has a crispy texture, tender meat, and a more refreshing taste than back-to-the-pot meat.

In summary, there are great differences in the selection of ingredients, preparation methods, and textures between back-to-the-pot meat and salt-fried meat, but they are both representative dishes of Sichuan Hood Finger Cuisine that are extremely delicious and popular in Karuma.

Sichuan cuisine back pot meat and salted fried pork are both classic dishes in Sichuan cuisine, and they have some differences in material selection, preparation method and taste.

Selection: Pork belly is generally selected for the back pot meat, cut into thin slices, and stir-fried with chili, bean paste, green onions, ginger and garlic and other seasonings.

Salt-fried pork is usually made of pork ribs or pork tenderloin, cut into thin slices, and fried with seasonings such as salt and white pepper.

Production method: Cut the pork belly into thin slices first, put it in the pot and stir-fry, add chili, bean paste, green onion, ginger and garlic and other seasonings to stir-fry after cooking, and finally add a small amount of soy sauce and sugar.

Salt fried meat: first marinate the meat slices with salt and Baihu Xiaohuiheng pepper powder, then put it in a pot and fry it over medium-low heat, and fry it until it is golden and crispy on both sides.

Taste: The taste of the meat is fragrant and slightly spicy, the meat is tender and tender, and it is very delicious with hot rice.

Salt-fried meat has a salty and fragrant taste, and the meat is also tender, which is more suitable for rice or as a snack.

In general, although these two dishes are classic dishes in Sichuan cuisine, there are certain differences in their ingredients, production methods and tastes, and you can choose the one you like according to your taste.

Sichuan cuisine's back-to-the-pot meat and salt-fried pork are both very famous meat dishes, and there are certain differences in the selection of materials, production methods, and taste. Below I will compare the differences between the two in terms of these aspects.

In terms of ingredients, pork is usually used as the main ingredient for Sichuan cuisine back to the pot, while lean meat or pork belly is used for salt-fried meat. This is because the pork needs to be fat and lean, so that the meat slices can be fried with a tender taste and rich flavor; For salt-fried pork, you need to use lean meat or pork belly from Youzhou with firm flesh to make a cooked dish with a firm mouthfeel, crispy on the outside and tender on the inside.

In terms of production method, Sichuan cuisine back-to-the-pot meat adopts the square ludan method of blanching and then stir-frying, while salt-fried meat needs to be marinated with salt for a period of time before adding seasonings to fry. The reason why the meat needs to be blanched first is that it is hoped to remove the excess fat in the meat and make the meat more tender. At the same time, in the stir-frying process of the back to the pot, seasonings such as bean paste and Sichuan pepper will be added to make its taste richer; Salt-fried meat, on the other hand, needs to be marinated using salt and other spices to enhance its texture and taste.

In terms of taste, the taste of Sichuan cuisine back to the pot is fragrant and delicious, spicy, melts in the mouth, and makes people have an endless aftertaste; Salt-fried meat, on the other hand, has a firmer, richer texture, and the meat is delicious, crispy and delicious. The spicy taste of the back pot meat is more suitable for people who like to eat spicy, while salt-fried meat is more suitable for people who like a crispy texture.

To sum up, there are obvious differences between Sichuan cuisine and salt-fried meat in terms of material selection, production method, and taste. Huiwei meat is good at flavoring, spicy and delicious, suitable for people who like to eat spicy; Salt-fried meat, on the other hand, has a richer taste and is suitable for those who prefer a crispy taste. Both are very classic pork dishes, with different tastes and textures that bring people a whole new taste enjoyment.