What is the essence of Sichuan flavor made of?

I am a native of Chengdu, Sichuan.

I think Sichuan cuisine has a distinctive feature!

People from other provinces don't understand, thinking that Sichuan people want to eat chili peppers and peppercorns when they see them, but in fact, they don't!

I have been in other provinces for many years, and every time I eat Hunan food, I feel spicy enough!

Sichuan cuisine is characterized by a combination of spicy and sweet flavors!

We eat dumplings at home, and the most important thing in the seasoning is sugar and cooked oil chili.

Sichuan's famous snack "Zhongshui dumplings" is made in this way.

Many stir-fried dishes, especially meat dishes, are added with sugar, especially when making sauces.

Why has douban become an important seasoning in Sichuan cuisine? Because we have to put sugar in the douban in our hometown This is my personal opinion, the chef should have such professionalism, follow the recipe, and only make the so-called "Sichuan cuisine" that we real Sichuan people don't bother to taste

You're not bad! Hope you can be a good cook!

If you talk about Sichuan flavor, it is Pixian Douban.

The essence of Sichuan cuisine is not only a few simple seasonings that allow him to bring out the extreme. It is a condensed food culture of thousands of years, and it is inseparable from the local culture, customs, geography, and raw materials. In addition, Sichuan cuisine is developing rapidly, and it is also learning the strengths of other cuisines in terms of raw materials and techniques.

For example, (Cantonese cuisine Sichuan do)

Pixian Douban, the essence of Sichuan cuisine, back to the pot meat, roasted vegetables and the like are not Sichuan cuisine without Pixian Douban.

The "hairy belly hot pot" of Sichuan cuisine, its ingredients, seasoning, and hot pot. Sichuan cuisine Sichuan cuisine is authentic to Chengdu cuisine, and includes Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine, Sichuan cuisine, etc., which is rich in local flavor.

The essence of Sichuan cuisine is to take the aura of heaven and earth, absorb the essence of the sun and the moon, and the characteristics are numb, spicy, fresh, fragrant pants, easy to say, it is more difficult to do, Hu Jixing authentic Sichuan cuisine is more ruthless, and the materials are more exquisite.

The essence of Sichuan cuisine is one word, spicy.

Wrong, Sichuan cuisine should be: hemp. Especially put peppercorns.

The characteristics of Sichuan cuisine are that it attaches great importance to the selection of materials, and the raw materials are mainly mountain delicacies, river fresh, wild vegetables and livestock and poultry.

Taste: Sichuan cuisine has a strong flavor and heavy oil, and is popular with sour, numb, and spicy, and the seasoning is inseparable from three peppers (chili, pepper, pepper).

Cooking techniques: burning, roasting, dry stir-frying, steaming-based, the juice is thicker, good at the comprehensive use of various spices, the formation of a variety of compound flavors, so that it enjoys the reputation of "one dish, one taste, one hundred dishes".

Features of Sichuan cuisine:

One. It is the selection of materials seriously. Since ancient times, chefs have been very particular about the choice of ingredients when cooking dishes, and the same is true for Sichuan cuisine. It requires strict selection of raw materials, so that the amount of materials is used, and materials are used to the best of their ability, not only to ensure quality, but also to pay attention to saving.

Raw materials strive to include the selection of seasonings. Many Sichuan dishes pay great attention to the choice of chili peppers, such as spicy and home-style dishes, which must use Sichuan's Pixian Douban; To make fish-flavored dishes, it is necessary to soak chili peppers with Sichuan flavor.

Second, the knife work is fine. Knife work is a very important part of Sichuan cuisine production. It requires the producer to be careful and meticulous, pay attention to the specifications, and cut the raw materials into shape according to the needs of the dishes, so that they are consistent in size, equal in length, and thick in thickness.

Same, uniform thickness. This can not only make the dishes easy to season, neat and beautiful, but also can avoid the uneven raw and cooked dishes, old and tender. Such as boiled beef and dry fried shredded beef, they are characterized by tenderness and crispy dregs, such as.

The length, thickness, and thickness of the shredded meat slices are inconsistent, and it will be difficult to distinguish between raw and cooked meat when cooking. In this way, no matter how skilled you are, you will not be able to cook good dishes with high quality and delicious taste.

The third is a reasonable match. Sichuan cuisine requires a reasonable combination of raw materials to highlight its flavor characteristics. The raw materials of Sichuan cuisine are divided into exclusive use and matching, and pay attention to the appropriate combination of thick and light, meat and vegetables. Those with strong flavor should be used alone, not matched; The light is light

The strong one is thick, or the combination of light and light, but it does not make the flavor grabbing; Meat and vegetables are well paired and should not be confused. This requires that, in addition to selecting the main raw materials, we must also do a good job in the matching of auxiliary materials, so that the taste of the dishes is rich and colorful, and the raw materials are coordinated.

The sub-distinct, the texture group all complement each other, and the color is harmonious and beautiful, so that the dishes are not only good in color and flavor, but also have edible value, but also rich in nutritional value and artistic appreciation value.

Fourth, careful cooking. There are many cooking methods for Sichuan cuisine, and the use of heat is very particular. Many Sichuan-style dishes are prepared using a variety of cooking methods. There are dozens of cooking methods in Sichuan cuisine, such as stir-frying, boiling, frying, exploding, etc

Steaming, burning, simmering, boiling, stewing, stirring, stewing, rolling, frying, boiling, stewing, pickling, marinating, smoking, mixing, grits, Meng, pasting, stuffing, etc. The method used to prepare each dish must depend on the nature of the ingredients and the work done with the different dishes.

Art requirements decide. In terms of the common operation requirements of Sichuan cuisine, it is necessary to grasp the sequence of feeding, the severity of the heat, the amount of dosage, the length of time, and the speed of action; It is necessary to pay attention to observe and control the color and luster of the dish, and the sauce is light.

heavy, high and low quality, quantity or quantity; Master the flavor of the finished dish, the degree of raw and cooked, old and tender, dry and wet, soft and hard, and crispy, and take the necessary measures to ensure the quality of cooking.

First, Sichuan cuisine pays attention to color, fragrance, taste and shape, and works the word "taste", which is known for its multiplicity, breadth and thickness.

The composition of Sichuan cuisine taste, mainly "numb, spicy, salty, sweet, sour, bitter, fragrant" 7 kinds of taste, clever matching, flexible and changeable, to create spicy, sour and spicy, red oil, white oil and other dozens of unique compound flavors, the taste is different, the modulation is wonderful, can be called the first Chinese and foreign dishes, thus won the "one dish, one style, one hundred dishes and one hundred flavors" reputation.

Second, the practice of Sichuan spicy tofu.

1. Materials. Ingredients: 500 grams of tofu, 100 grams of pork (lean).

Excipients: oil, 1 tablespoon, 10 grams of starch, 1 tablespoon of chopped pepper, 1 tablespoon of Pixian bean paste, 1 green garlic, 1 tablespoon of salt, 10 grams of Sichuan pepper, 5 grams of pepper, 1 tablespoon of cooking wine, 10 grams of ginger, 2 green onions, 1 tablespoon of sugar, 1 tablespoon of light soy sauce.

2. Specific practices.

1) Handling and preparation.

2) Blanching the tofu in hot water will not break.

3) Stir-fry the peppercorns in hot oil until fragrant.

4) Add the minced meat ingredients and hot sauce.

5) Add the shallots.

6) Finished product. 3. Precautions.

Blanching is important.

Let's show you the classic stuff about Sichuan cuisine. There are dry roasted, fish flavor, strange flavor, pepper sesame pepper, red oil, ginger ale, sweet and sour water, lychee, garlic paste and other compound flavor types, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

This is all authentic, it can be said that it is the soul of Sichuan cuisine.

There are only a few things that are most important in Sichuan cuisine: spicy and fragrant.

I am a Hunan chef, so we can communicate and discuss more in the future. Sichuan cuisine, Hunan cuisine, Cantonese cuisine I still have a lot of contact, as for Shandong cuisine, I don't know much about it, and I don't have much contact. Sichuan cuisine is famous for its spicy Hunan cuisine is mainly sour and spicy, mainly in Xiangxi, Dongting and Changsha, because the geographical location is in a humid area, eating spicy can drive away the cold.

The taste of Cantonese cuisine is sweet and fresh, and the taste of each cuisine varies depending on the geographical location.

Appropriate amount of noodles (raw) for the main ingredient.

Pork as an adjunct. 1 piece of seasoning.

Salad oil to taste.

Soy sauce to taste, vinegar to taste.

Essence of chicken, a little green onion, 1 stalk.

3 slices of ginger with a pinch of sesame oil.

Pixian bean paste.

Appropriate amount of five-spice powder.

A pinch of peppercorns.

A pinch of parsley. 1 handful of pepper.

A little Sichuan-style fried noodles.

1.Take an oil pot, pour in vegetable oil, put in the minced meat after the oil is hot, and use a spatula to disperse and flatten the minced meat 2After the minced meat changes color, stir-fry until fragrant, and simmer over low heat for 5 minutes3Add the chopped Pixian bean paste and continue to stir-fry.

4.Continue to stir-fry over low heat until the fluffy minced meat becomes dry granules, add the minced ginger and continue to simmer.

5.Stir in the five-spice powder. Stir well and remove from heat.

How to make fried noodles:

1.Put the soy sauce, vinegar (the ratio of soy sauce to vinegar is 1:3), Sichuan pepper powder, chicken essence, dried chili noodles, chopped green onion, minced coriander, pepper, and sesame oil in a bowl.

2.Drain the boiled noodles and place them in a bowl, then pour over the fried mixed sauce3Stir well and serve.

Definitely put the bean paste! Sichuan flavor is a must-have!