What are the 24 flavors of Sichuan cuisine?

I know very well about sour and spicy flavors, pickled pepper flavors, spicy flavors, strange flavors, red oil flavors, home-style flavors, fish flavors, lychee flavors, salty and umami flavors, and so on. I know these flavors very well, and the dishes are very delicious, and many people like to eat them.

Spicy, spicy, salty, spicy, spicy, ginger, sour, sweet and spicy, home-cooked, etc., I only know these flavors, and often eat these foods.

The sour and spicy flavor type is one of the main flavor types second only to the spicy flavor type in Sichuan cuisine. The sour and hot dishes are not the protagonist of chili peppers, but first find a balance between the spicy chili pepper and the spicy ginger, and then use vinegar, pepper, monosodium glutamate and other spicy condiments to harmonize to form a unique flavor of sober and slightly spicy, salty and umami.

Piquancy. The numbness is prominent, and the spicy taste is moderate. Salty, fresh, fragrant and spicy. The main representative dishes are Sichuan pepper (grains, flour, oil), chili pepper (fresh, dried, noodles), spicy sauces, such as boiled fish, boiled beef, mapo tofu, etc.

2.The taste of red oil. Fragrant, spicy, spicy but not dry, mellow fragrance. Special red sensitive oil, soy sauce, sugar, etc. It is mainly used for cold dishes, and the representative dishes are red oil ear leaves, red oil chicken shreds, etc. Euer husband and wife lung tablets.

3.Pickled pepper flavor. Fresh and slightly spicy, slightly sweet, slightly sour, mainly Sichuan red pickled pepper, mash juice, rock sugar, representative dishes have pickled pepper double crispy, pickled pepper rabbit trace rent royal baby, etc.

4.Sour and spicy taste. The alkyd is slightly spicy, the salty rock is fresh and delicious, mainly with a variety of chili peppers, ginger (take ginger spicy), vinegar, chili peppers, etc. , representing hot and sour squid, hot and sour sea cucumber, etc.;

The names of the 24 flavor types of Sichuan cuisine are as follows:1 home-style flavor type, 2 fish flavor type, 3 spicy flavor type.

4 strange flavor type, 5 pepper hemp flavor type, 6 sour and hot flavor type.

7 spicy type, 8 red oil flavor type, 9 salty and umami type.

10 garlic flavor, 11 ginger flavor, 12 sesame sauce flavor.

13 sauce flavor type, 14 smoke flavor type, 15 lychee flavor type.

16 five-spice type, 17 fragrant grains flavor type, 18 sweet and sour flavor type.

19 sweet flavor type, 20 tangerine peel flavor type, 21 mustard flavor type.

22 salty and sweet flavor type, 23 pepper and salt flavor type, 24 ketchup flavor type.

Famous dishes of Sichuan cuisine:1. Mapo tofu.

Mapo tofu is one of the traditional famous dishes in Sichuan Province, it is a Sichuan cuisine of Shanghe Bangrongpai, which belongs to Sichuan cuisine, which has the characteristics of numb, spicy, hot, fragrant, crispy, tender, fresh and live, and is regarded as a classic of Sichuan cuisine, and it is a famous Sichuan dish in Sichuan that is well-known at home and abroad. Mapo tofu was founded in the Tongzhi period of the Qing Dynasty, originally created by Chen Liu, the founder of the Chinese time-honored brand "Chen Mapo Tofu", because she has a few pockmarks on her face, so it is called Mapo Tofu.

2. Return to the pot meat.

Hui Guo Pork is a traditional Sichuan dish of cooking pork, which belongs to the Sichuan cuisine. The main raw materials are pork, green peppers, garlic sprouts, etc., the taste is unique, the color is red and bright, the fat and the yard is not greasy, and the entrance is fragrant. It originated in the rural areas of Sichuan.

In ancient times, it was called oil frying pot; Most families in Sichuan can make it. The so-called back to the pot means to cook again. It is very important for Huiguo meat to be ruined in Sichuan cuisine.

When I hear Sichuan food, the first thing that comes to mind is sauerkraut fish. In fact, there are many flavors of Sichuan cuisine, let's learn about the relevant knowledge together.

In terms of taste, Sichuan cuisine is quite rich in flavor and is known as a hundred dishes and a hundred flavors. Among them, the most well-known ones are fish-flavored, spicy, spicy, tangerine peel and so on. It may be difficult to create flavors, but once you master their recipes and how to prepare them, cooking Sichuan cuisine is quite easy

Fish flavor: 1 green onion, ginger and garlic, 2 pickled pepper Sichuan bean paste, sweet and sour soy sauce, appropriate amount of wine. The method is to stir green onions, ginger, garlic and pickled peppers first, and then stir the bean paste to produce red oil and mix with other seasonings.

The color is red and the taste is sweet, sour, and spicy are balanced, and they are not too strong. It can be made into fish-flavored shredded pork, fish-flavored eggplant, fish-flavored dipping sauce, etc.

Spicy flavor: Sichuan pepper or Sichuan pepper powder, dried chili pepper, Sichuan bean paste, 3 sugar, 1 vinegar, green onion, ginger, garlic, wine, soy sauce. The method is to fry the dried chili peppers until browned, then fry the peppercorns until fragrant, stir-fry the green onions, ginger and garlic and then add other seasonings.

For the sake of numbness, you can also add some pepper powder. (Fried peppercorns are fragrant, and the hemp flavor comes from pepper powder). It is characterized by golden red color, spicy and fragrant, with a slight sweet and sour.

It can be used to make spicy fish dice, mapo tofu and so on.

Spicy flavor: Sichuan bean paste 1, sweet and sour shallots, ginger, garlic and soy sauce, appropriate amount of wine. The method is to stir-fry the green onions, ginger and garlic until fragrant, then stir-fry the bean paste to produce red oil, and mix with other ingredients. It is characterized by its spicy flavor with a slight sweet and sour taste. It can be used to make diced spicy chicken, diced fish and other dishes.

Tangerine peel flavor: 1 dried chili pepper, 3 Sichuan bean paste, 2 sugar, 2 tangerine peel, soy sauce, green onion, ginger, garlic, appropriate amount of wine. The preparation method is to first fry the dried pepper and scorch, and then stir-fry the pepper to produce the fragrance, such as using tangerine peel pieces, also add stir-frying, if the powder is made of roasted dried tangerine peel, it can be sprinkled when the cooking is completed.

After the green onion, ginger and garlic are fragrant, then the clove sauce is stirred, and then the soup and other ingredients are added to the raw materials. The taste is characterized by spicy and fresh fragrance, with the unique aromatic flavor of tangerine peel, which can be made into tangerine peel beef, tangerine peel chicken, etc.

Earlier in Sichuan, home-cooked taste was probably also a broad noun, referring to the taste of family meals.

Slowly, home-cooked flavor has become a relatively narrow noun, referring to a flavor type with Pixian bean paste as the main flavor seasoning. Therefore, compared to the spicy taste, the home-cooked taste is the hero of Sichuan cuisine.

The home-cooked taste is actually not difficult to make, the key lies in the stir-fried bean paste. Pixian bean paste is pickled with Erjingtiao chili pepper and broad bean paste, exposed to the sun and night dew for at least 6 months, with a very delicate color, and charming fermented spicy and sauce aroma. But in order for its delicate and fresh flavor to be properly integrated into the dish, it needs to be stir-fried in oil to bring out its characteristics.

To fry the bean paste, put some oil in the pot first, and put a little more oil, otherwise it will be easy to paste, and it is not easy to fry the fragrance and color.

The oil should not be too hot, just put the bean paste in it, put a large spoon in the stir-fry, and put two to three tablespoons in the braised vegetables according to the amount of dishes.

Then the frying began. It is easy for novices to fry the bean paste, and the reason for stir-frying the paste is that the moisture in the raw materials is dried up, and then it will be paste. Therefore, it is necessary to grasp two points, one is to use low heat throughout the whole process to prevent the water from evaporating too quickly, and the other is to keep stirring to prevent the local water from being lost too quickly, and stirring is conducive to the dissolution of fragrance and color.

When the oil is fried red and bright, the fragrance comes out, the bubbles become smaller, and the bean paste is slightly burnt, it is fried.

After stir-frying the bean paste, you can move on to the next dishes.

If it is a stir-fry, then directly add the raw materials to stir-fry, and the ingredients for the home-style stir-fry can usually include soy sauce and tempeh. (To make meat, especially back to the pot, you need to fry the meat first, and then fry it with bean paste).

If it's braised chicken, such as braised chicken nuggets, braised beef, etc. Then after the bean paste is fried, add ginger slices and green onions, and stir-fry a few simple spices. Then add water, other seasonings can be put soy sauce, cooking wine, white pepper, mash juice, etc., put in the blanched main ingredient, wait for the water to boil, and cook over low heat.

The representative of home-cooked taste, there is also a classic dish series, that is, boiled series, boiled fish, boiled beef, etc. In this series, you should first fry the ginger and garlic, then fry the fragrant bean paste, add water, soy sauce, cooking wine, and then boil, put in the main ingredient after sizing, and blanch. Finally, spread the minced onion and garlic, chili pepper and pepper on the surface of the dish and blanch it with hot oil.

Home-style flavor can also be used for steaming, the representative dish is tamale, and the bean paste should be stir-fried first, and then together with other seasonings, marinate the meat slices to taste, and steam them.

Hello, the home-cooked taste of Sichuan cuisine refers to the most typical and common compound taste of Sichuan cuisine, mainly including sour, sweet and spicy, typical dishes such as fish-flavored shredded pork, watercress fish, bear's paw tofu, etc., and the condiments must have Pixian bean paste, pickled pepper, pickled ginger, garlic, sugar, vinegar, this flavor type is the most commonly used in most family daily cooking, so it is also called home-cooked taste.

Spicy, home-cooked taste must be often made at home, and it is also a relatively simple one, and if it is Sichuan cuisine, it must be spicy, unless it is the one that their family can't eat spicy.

What is the home-style taste of Sichuan cuisine? The taste is particularly delicious, and the aftertaste is endless when you eat it, and the taste is very good, especially amiable, and the aftertaste is endless.

The six basic flavor types of Sichuan cuisine are: numb, spicy, sweet, salty, sour, and bitter. However, with the mix and match of these basic flavor types, countless compound flavor types can be derived: fresh and salty, fishy, sour and spicy, spicy, pepper and salt, strange flavor, five spices, fresh bitter, garlic .......

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many dishes that represent the fighting nature in Sichuan cuisine, such as husband and wife lung slices, boiled back pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who likes to eat chicken, but I usually stew chicken with mushrooms and silver hand mushrooms, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken and other chicken practices are different, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, I can have a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I often add some unique hot sauce to the sauce according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, Sichuan cuisine hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

It is characterized by salty, spicy, sweet and sour, and has a unique fish flavor of Sichuan cuisine. Such as fish-flavored shredded pork, fish-flavored prawns, cross-river fish-flavored front cakes, rangliang wu fish-flavored front flowers, slag fish crispy phoenix slices, fish-flavored phoenix dried silk, fish tan or fragrant duck square, etc.