The soul of Sichuan cuisine is not chili, but this seasoning, whether it is meat or seafood, is it d

This seasoning is Sichuan peppercorns. Because the soul of Sichuan cuisine is not only spicy, but also spicy, numb and spicy. When Sichuan peppercorns are added, it can make it more flavorful.

Pepper. This seasoning in Sichuan cuisine is the soul, whether it is seafood or meat, it is delicious when you add it! People who like to eat Sichuan cuisine know that spicy is the soul of Sichuan flavor, only chili pepper is not enough, and the fresh fragrance of Sichuan pepper is indispensable in any dish.

Sichuan pepper can not only be used in vegetables, but also in medicine. Its warm and spicy taste, into the spleen, stomach and two meridians, pepper is rich in protein, dietary fiber, a variety of minerals, a variety of trace elements and other nutrients, especially the vitamin B2 content, in all vegetables, pepper is relatively high content.

Sichuan pepper, Sichuan pepper is very fresh, and it is particularly delicious, in line with the taste of Sichuan cuisine.

An indispensable seasoning for Sichuan cuisine?

1.Bean paste.

Sichuan's famous bean paste is Pixian bean paste, which has a strong sauce fragrance, and the color is naturally red and bright when stir-frying, and the taste is fresh and fragrant. Bean paste is not only used in stir-frying, but also in many dipping sauces.

2.Tempeh. Tempeh is a soybean or black bean, after maceration, steaming, adding a small amount of flour and Aspergillus oryzae brewing and fermentation, the surface is black and bright, the taste is fresh and sweet, can be used as steamed meat, fried meat and boiling hot pot.

3.Soy sauce. The development history of soy sauce has been more than 3,000 years, divided into two kinds of light soy sauce and dark soy sauce, light soy sauce is mostly used to enhance freshness, dark soy sauce is used to color ingredients, they are all tan, delicious taste, rich aroma, can be widely used in cold salad, steamed vegetables, stir-fried vegetables.

4.Sichuan salt. The commonly used salt in Sichuan cuisine is well salt, with small crystals, no astringency in taste, white in color, and high sodium chloride content, among which the well salt in Zigong, Sichuan is the most ideal.

5.Chili peppercorns.

Sichuan pepper peppers are dried and stored, which can be used both whole and powder, which plays an indispensable role in Sichuan cuisine with heavy flavors.

The indispensable seasonings of Sichuan cuisine include chili pepper, chili noodles, sauerkraut, Sichuan pepper, sesame oil, sesame oil, sesame oil, bean paste, chili sauce, Lao Gan Ma, star anise, fennel, dried chili, millet pepper, soy sauce, salt, dark soy sauce, fish sauce, edible oil, white sesame seeds, etc. It is an important step in making successful Sichuan cuisine.

The indispensable condiment of Sichuan cuisine is chili. As long as it is Sichuan cuisine, there must be chili peppers, and chili peppers are the living signs of Sichuan cuisine.

When it comes to the three soul seasonings of Sichuan cuisine, it should be the most commonly used chili, Sichuan pepper and bean paste in Sichuan cuisine, which are the seasonings that must be used in Sichuan cuisine, and they are also the soul of Sichuan cuisine. The reason why I say this is because Sichuan cuisine pays attention to the flavor of fish, spicy, sour and spicy and strange tastes, etc., and these flavors must rely on chili, pepper and bean paste to guess the mold for seasoning, so as to get the effect that Sichuan cuisine wants to achieve.

Chili pepper. Chili pepper is the most important taste of Sichuan cuisine, and chili pepper is the most spicy seasoning, many delicacies in Sichuan cuisine are spicy-based, chili pepper has been introduced into Sichuan for planting very early, and is widely used in Sichuan cuisine, and in order to be able to cook better Sichuan cuisine, local farmers in Sichuan will try to cultivate higher quality chili peppers, and even try to add various different types of chili peppers to the dishes according to their own dishes. The most classic spicy dishes in Sichuan cuisine are represented by spicy chicken, diced spicy fish, etc., and the most indispensable seasoning for the most famous hot pot in Sichuan cuisine is chili.

Pepper. Of course, Sichuan pepper is also one of the soul seasonings in Sichuan cuisine, and the existence of Sichuan pepper ensures the generation of the most famous spicy flavor of Sichuan cuisine. Sichuan cuisine is characterized by fresh and mellow, spicy and spicy, one dish and one grid, one hundred dishes and one hundred flavors, and Sichuan cuisine has six flavors: numb, spicy, sweet, salty, sour, and bitter, these flavors are indispensable to Sichuan cuisine, of course, I think the spicy taste should be the main flavor of Sichuan cuisine, and the spicy taste of Sichuan cuisine represents mapo tofu, husband and wife lung slices, saliva chicken, etc., in fact, many cold dishes in Sichuan cuisine are spicy taste.

Bean paste. Another unique fish flavor in Sichuan cuisine is to rely on the necessary bean paste in Sichuan cuisine for seasoning, bean paste is a condiment made of broad beans, soybeans, etc. Salt and other auxiliary materials, through fermentation to make reddish-brown condiments, this seasoning can increase the flavor of the dish, can easily create a fish-flavored taste, make the whole dish more flavorful, of course, bean paste can also be used in other dishes, to create more delicious, and bean paste is also the soul of Sichuan cuisine seasoning. Sichuan dishes that can be made using bean paste include fish-flavored shredded pork, back-to-the-pot meat, fish-flavored eggplant, etc.

The three soul ingredients are bean paste, pickled chili pepper, and Sichuan pepper, and the seasoning of these three souls is very good, and the taste is very good after being added.

Sichuan pepper, tempeh to let dry grip, bean paste;Because the combination of these three can make the food more delicious, the color, flavor and taste look more delicious, and it will also increase his taste.

These three spices are Sichuan pepper, bean paste, and chili pepper. Because no matter what kind of Sichuan cuisine is cooked, it is inseparable from these three seasonings, and these three seasonings are very important in all Sichuan cuisine.

The three souls of Sichuan cuisine are Sichuan pepper, chili pepper, and bean paste; Because the taste of Sichuan Hui New Year's Debate is mainly spicy, especially the lack of rice, and if you want to make a spicy taste, these three seasonings are inseparable.

Sichuan cuisine is a more popular cuisine in China's eight major cuisines, not only in our country there are many people who like to eat Sichuan cuisine, even in the international Sichuan cuisine is relatively well-known, for the average person, the taste of Sichuan cuisine is heavier, like to add numb and spicy, do you know for Sichuan cuisine, what are the three soul seasonings? <>

Chili pepper is a condiment with a long history in China, and for Sichuan people, chili pepper is the most important part of Sichuan cuisine. After all, the first reaction we always think of Sichuan cuisine is spicy, and Sichuan people are also very proud to regard chili peppers as a representative of their Sichuan cuisine, and it is easy to be looked down upon by others if you don't eat chili peppers in Sichuan. Some famous Sichuan dishes will put a lot of chili peppers, such as husband and wife lung slices, boiled fish, because of the blessing of chili peppers, these dishes become more delicious and irresistible.

And there are many varieties of peppers in Sichuan, such as Chaotian pepper, millet pepper, green pepper and the like. Therefore, for Sichuan cuisine, chili peppers are indispensable among the condiments. <>

Watching various food programs, you can find that when cooking Sichuan cuisine, the chef will dig a large spoonful of bean paste and put it at the bottom of the pot to add flavor to Sichuan cuisine. For Sichuan people, the douban in Pixian County, Chengdu is the best, and Sichuan people are very obsessed with bean paste, and many people also add bean paste to boiled vegetables. It can be seen how important it is for Sichuan people to put bean paste in the dish, as long as a dish is put with bean paste, no matter how unpalatable the dish can be delicious, so it is necessary to put bean paste in Sichong Hengchuan to cook, and Sichuan people can't eat it at all.

The last seasoning is sesame pepper, Sichuan cuisine is particular about numb and spicy, spicy has been contracted by chili peppers, hemp needs to use sesame peppers, so for Sichuan cuisine, sesame peppers are also essential, after eating Sichuan dishes with sesame peppers, there is always a feeling of numbness on the tongue, for people who like to eat Sichuan cuisine, especially like this feeling.

I think these three soul-appealing seasonings are bean paste, Sichuan pepper, and pickled chili. Because the addition of these three seasonings will make the taste very spicy, and it is very enjoyable to eat, and it is very flavorful.

These three ingredients are chili, Sichuan pepper, and bean paste, because these foods taste very good and delicious in the dish.

The three souls of Sichuan cuisine are Sichuan pepper, chili pepper, and sesame pepper, as long as there are these three, the taste is absolutely delicious.

Gutter oil, spicy and jar sauerkraut.

What are the three soul seasonings of Sichuan cuisine? I think the soul seasoning of Sichuan cuisine should be Sichuan pepper, bean paste, pickled chili pepper or tempeh. Some people will say that there must be chili peppers in the soul seasoning of Sichuan cuisine, in fact, many southern provinces are more spicy, Chongqing, Hunan, Yunnan, and Guizhou are more spicy, so it is not widely designated as the soul seasoning of Sichuan cuisine.

Chili pepper is a common ingredient in Chinese cuisine. There are many varieties of chili peppers, the common ones are Erjingtiao, bullets, Chaotian peppers, beauty peppers, etc., among which Erjingtiao peppers are unique in Sichuan cuisine, if you have to count chili peppers as the soul seasoning in Sichuan cuisine, you can only say the specific name of chili peppers, which is Erjingtiao. And it can't be simply called chili.

Many Sichuan restaurants in first-tier cities buy Erjingtiao from Sichuan, in order to maintain the authenticity of the taste.

Sichuan pepper is the soul seasoning of Sichuan cuisine, and in recent years, more and more peppers have appeared in Sichuan cuisine. It can be said that Sichuan pepper and sesame pepper are both counted as the soul seasoning of Sichuan cuisine. Only Sichuan cuisine can see the whole pepper or pepper.

Instead of grinding into powder and putting it into dishes. In other cuisines across the country, there are no dishes made with whole peppercorns. Chongqing cuisine and Sichuan cuisine are much the same.

Should belong to the same cuisine.

Bean paste is a unique seasoning in Sichuan cuisine, among which the bean paste from Pixian County is the most famous. Many Sichuan dishes have bean paste, and some are auxiliary seasonings, such as mapo tofu and back-pot pork. Some are the main seasonings, such as watercress fish.

The bean paste is bright in color, salty, fresh and slightly spicy, with a unique fermented aroma. It is a very tasty seasoning.

Pickled chili pepper or tempeh is also the soul seasoning of Sichuan cuisine, and the taste of Sichuan cuisine is changeable, and the characteristics of 100 dishes and 100 flavors. A large part of it is through the change of the proportion of seasonings to achieve the taste change of the dish, pickled chili, and green onions, ginger and garlic through a certain proportion adjustment, can make a large lychee flavor and a small lychee flavor. The fish-flavored shredded pork we eat is a small lychee-flavored dish.

[Summary]:As the soul seasoning of Sichuan cuisine, it is unique to Sichuan cuisine. Such a seasoning can be counted as the soul seasoning of Sichuan cuisine.

If such a seasoning also appears in other cuisines, it cannot be regarded as the soul seasoning of Sichuan cuisine. Sichuan pepper, bean paste, and pickled chili pepper are all unique or unique to Sichuan cuisine. That's why it can be called the soul seasoning of Sichuan cuisine.

First, chili, spicy is the symbol of Sichuan cuisine, second, bean paste, even if the dish is boiled in clear water, plus bean paste, you will drool immediately, third, Sichuan pepper, the nostrilous hemp fragrance, the corners of the mouth, the feeling of numbness on the tongue.

Sichuan cuisine is one of the eight major cuisines in China, with a long history and a long history, far-reaching influence in Chinese cuisine, and a wide range of seasonings.

1. Sichuan pepper, Sichuan pepper particles are the largest, red and oily, as a condiment, Sichuan kitchen mainly uses its hemp flavor and aroma.

2. Chili peppers, the principle of using dried chili peppers in Sichuan cuisine seasoning is spicy but not dry.

3. Bean paste, red brown in color, oily and bright, fresh and spicy, crispy petals, and strong brown flavor of sauce.

The three souls of Sichuan cuisine are: chili pepper, sesame pepper and red oil. The unique spicy flavor and the embellishment of red oil will make your appetite rise immediately, not only spicy and fragrant, but also full of color and flavor.

Personally, I feel that the soul seasoning of Sichuan cuisine: chili, chili, or chili.

Spicy is the symbol of Sichuan cuisine, not to eat spicy in Sichuan is simply not mixed, Chaotian pepper, millet pepper, two wattle strips, green pepper, all kinds of pepper Sichuan people are not false at all.