The 24 kinds of flavor, eating is really eat understand sichuan food!

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this 24 kinds of flavor, eating is really eat understand sichuan!

the essence of sichuan cuisine, is the "flavor".People often say " food in guangdong, in sichuan flavor ", said the sichuan cuisine, people are always full of praise, often entranced by the beautiful "taste".Sichuan cuisine, however, pay attention to color, aroma, taste and type, and taste in among them, called the soul of sichuan cuisine.Since the ancient times, the sichuan cuisine is "a dish one case, the food potpourri" .

really know sichuan knows, sichuan flavor, not limited to the familiar spicy. sichuan food has a "7" (sweet, acid, hemp, hot, bitter, sweet and salty), "eight zi" (dry, acid, hot, sweet fish, stir-fry, odor, pepper, red oil) of the said , and thus developed by as many as dozens of different flavor type, are also common in life there are 24, the first major cuisine.

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a spicy

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this 24 kinds of flavor, eating is really eat understand sichuan!

chili spicy and combining the traditional hemp taste sichuan cuisine and formed the spicy taste thick, fresh and salty aroma unique type.Spicy dishes is mainly composed of hot pepper, Chinese prickly ash, sichuan salt, monosodium glutamate, he nan county douban, black beans, soy sauce, cooking wine, such as modulation, the use of Chinese prickly ash and pepper are varied from food, some watercress with PI county, some with Chinese prickly ash seed, some with pepper noodles...All is not a pattern.Due to the need of different flavor dishes, the taste type can also to make considered additions sugar or with bad juice, lobster sauce, five-spice powder, sesame oil.Good cook cook spicy dishes, necessary to accomplish the flax and not wood, spicy but not dry, hot in fresh, spicy taste, spicy smell of and endless.

this 24 kinds of flavor, eating is really eat understand sichuan!

a spicy taste type is suitable for chickens, ducks, geese, rabbits, pigs, cattle, sheep and other livestock dishes of meat and viscera as raw material, dry and fresh vegetable, beans and bean products as raw materials such as dishes.Type spicy dishes in sichuan team is the most powerful, from the traditional boiled beef, dish of sichuan, to the new school of sichuan boiled fish, spicy, river spicy small lobster and so on, they represent a spicy taste type.

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the tart

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this 24 kinds of flavor, eating is really eat understand sichuan!

alkyd, spicy, salty taste.Hot and sour flavor type is behind in sichuan spicy flavor type one of the main flavor type, hot and sour flavor dishes is no chili sing leading role, but in chili spicy, spicy ginger first to find a balance between, with vinegar, pepper, sesame oil, monosodium glutamate spicy condiment to reconcile these solutions.Taking sichuan salt, vinegar, pepper, monosodium glutamate, cooking wine modulation, the selection of condiments for the needs of different flavor dishes.Modulation type hot and sour flavor dishes, must grasp the salty as the foundation, as the main body sour and spicy flavor, the principle of materials.

this 24 kinds of flavor, eating is really eat understand sichuan!

the tart taste type is mainly suitable for with sea cucumber, squid, tendon, chicken, eggs, vegetables and so on as raw materials of food.Such as hot food hot and sour, hot and sour squid sea cucumber, hot and sour shrimp soup, hot and sour soup egg drop soup;Cold dish, hot and sour taste not pepper, should be paid attention to while using red oil or douban, mainly used for mixing, side dishes such as spicy lettuce, hot and sour fern root powder, etc.

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odor

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this 24 kinds of flavor, eating is really eat understand sichuan!

smell taste type, pioneered in sichuan, the common taste type, by integrating all the smell, the smell of balance and harmony, and therefore to "blame" yu praised its taste better.Smell taste type characteristics for salty, sweet, hemp, spicy and fresh, sweet, sour, and coordination.Taking sichuan salt, soy sauce, red oil, Chinese prickly ash, sesame catsup, sugar, vinegar, sesame seeds, sesame oil, monosodium glutamate, modulation has add ginger, garlic, chopped green onion rice.Modulation smell, so a variety of spices mixed together, must pay attention to proper proportion collocation, make all kinds of taste between each other is not depressive, bring out the best in each other.

this 24 kinds of flavor, eating is really eat understand sichuan!

smell taste type used for cold dishes, more suitable for to chicken, fish, rabbit meat, kernel, pink flowers, beans, peas, etc as the raw material of food.Crazy spicy chicken, smell flowers kernel, taste crisp fish, taste rabbit ding type are the taste of sichuan dishes.

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paste hot

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this 24 kinds of flavor, eating is really eat understand sichuan!

paste type spicy dish with spicy salty, slightly sweet aftertaste.Chili paste, just as its name implies is the aroma of pepper paste

do advocate tone, and then transferred to the aroma of Chinese prickly ash and vinegar, sugar, sweet and sour taste, have wonderful changes, perfectly spicy but not dry, fresh and mellow.Chili paste type mainly in sichuan salt, red pepper, Chinese prickly ash, soy sauce, vinegar, sugar, ginger, Onions, garlic, gourmet powder, cooking wine and, its spicy incense, as is dry LaJiaoJie in frying pan fry, making it the paste hot shell of taste, temperature or temperature overshoot affects its flavor.

this 24 kinds of flavor, eating is really eat understand sichuan!

paste type spicy dish with spicy Fried a method, take its dry sweet pepper and hot paste, to put hot spicy fresh raw material in the fire, this is the extremely withered together with fresh, deep creature phase grams of speculation.Chili paste type suitable for poultry, livestock meat as raw material, and made of high quality vegetable dishes.Legend originated in the late qing yu ding baozhen kung pao chicken, that is, dry red pepper and peanuts will be stir in chicken, formed the sweet, sour, spicy mix, style of sichuan speciality. Help yourself, and thus gave birth to a wide variety of derivatives in the name of kung dishes such as kung tofu, kung shrimp, etc.

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pickled peppers

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this 24 kinds of flavor, eating is really eat understand sichuan!

bubble pepper, commonly known as "spicy fish", is a peculiar to sichuan food seasoning.Pickled peppers with color in the red but not dry, hot, hot, the characteristics of the micro acid, with the tart crisp taste, ACTS as a condiment "main force".In recent years, with pickled peppers as main seasoning pickled series food fill in the new school of sichuan, it will be fresh fragrant spicy pickled pepper, slightly sweet back to an extreme, the characteristics of a model of four two dial one thousand jins in cooking.

this 24 kinds of flavor, eating is really eat understand sichuan!

pickled peppers is divided into two kinds, one is red, slender, commonly known as "two thorns", long shape, spicy sweetness that enough aroma, mainly minced fish flavor type dishes as dressing.And another, shape such as lanterns, size, and the heart, shape nice, hot more, don't handle this whole into, it is mainly used for producing series of pickled dishes, a red and a piece of it.Good pickled peppers taste sweet color, spikes hale and hearty, old and with time, oneself to eat appetizing, make you stop.

this 24 kinds of flavor, eating is really eat understand sichuan!

bubble pepper taste type widely used in the hot and cold food, common cold dishes such as mixed pickles altar, bubble pepper chicken feet is the wild pepper, Chinese prickly ash, sugar and other ingredients into the special places, bubble out an altar of fresh sweet mellow;And pickled peppers bullfrog, pickled duck blood, pickled peppers cuttlefish, pickled peppers, double crisp, pickled chilli seed rabbit bubble hot pepper series of multi-purpose laozhao juice, sugar and other spices to modulation, also do not have a taste.Fresh fragrant spicy pickled pepper, slightly sweet.

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with

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this 24 kinds of flavor, eating is really eat understand sichuan!

one of the red oil is the soul of sichuan cuisine, sichuan cuisine of exquisite salad "a spoonful of red oil qiankun", good red oil is achievement delicious salad and dip in the first step on the water.Even have sichuan food master assertions, understand red oil, understand the sichuan cuisine.Refining red oil, the first thing to pay attention to the quality of hot pepper, secondly to pay attention to the collocation of pepper varieties, make both of capsicum frutescens var is ruddy, 2 gold bars of the palate, millet pepper hot strength, should choose authentic canola oil, as well as add ginger, garlic, red onion, all kinds of spices...Stewing method is "cooked oil splashing" of the traditional method, the cooking oil in the pot after heated to proper temperature float strike by condiment container, and the whole process while the "dramatic", but with "shua", the eyes bright, into the nose, spicy after entrance layer cascade folds of red oil is refined.

this 24 kinds of flavor, eating is really eat understand sichuan!

red oil taste type that special red oil and soy sauce, sugar, monosodium glutamate, modulation parts add vinegar, garlic, or sesame oil, red oil spicy is lighter than a spicy taste, colour and lustre segong aroma, spicy but not dry, full-bodied, used to chicken, duck, pig, cattle and other livestock meat and poultry belly, tongue, heart and other organs livestock as raw materials of food, can also be applied to tubers dishes of fresh vegetable as raw material.Red oil flavor type in cold dishes in a large family, sliced beef and ox tongue in chili sauce, roasted pepper preserved egg, mouth-watering belong to this type.

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home

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this 24 kinds of flavor, eating is really eat understand sichuan!

homely taste type, sichuan - common taste type.The word "family", according to the dictionaries for "common modalities, don't bother".Sichuan cuisine "homely" life taste, from the meaning of "home".Its characteristic is salty spicy.Because of dishes needs, or a slightly sweet, or a little vinegar sweet aftertaste.Widely used in hot food.Douban to PI county, sichuan salt, soy sauce modulation.Flavor required for different dishes, but also whether the Canadian red bean disc or red pepper, cooking wine, lobster sauce, sweet sauce and monosodium glutamate.Become salty taste delicious spicy degree, owing to the different dishes.

this 24 kinds of flavor, eating is really eat understand sichuan!

homely taste type suitable for with chicken, duck, goose, rabbit, pig, cattle and other livestock poultry meat dishes as raw material, sea cucumber, squid turtles.Tofu, konjac and cuisine of various kinds of freshwater fish as raw material.Such as the famous sichuan style stew pork, is after filleting, piao guizhen, change numerous for brief homely taste type of classic dishes.The smell of the coveted, as appetizers, food bejeweled, aftertaste of the secret, is fine, the more simple, the more attention to.In addition, such as salt, Fried meat, home-style tofu also belong to this type.

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with

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this 24 kinds of flavor, eating is really eat understand sichuan!

"fish smell" dishes with salty sweet have both hot and sour, ginger, onion, garlic, red color is unique in the sichuan food a special taste type.Because from sichuan folk unique method of cooked fish flavor, so the name "fish smell".Modulation type fish smell, does not use fish products, has a strong fish smell, was praised as sichuan a special skill.

this 24 kinds of flavor, eating is really eat understand sichuan!

dishes cooked fish smell, with garlic or garlic granule and pickled pepper, green onion, ginger slice in oil fry fragrant, then add the main ingredient and stir-fry until done. Again with soy sauce, vinegar, sugar, cooking wine, chicken essence, refined salt, purified water flour modulation juice into the pan sauce mix, can plate into food, fish flavor dishes taste salty, sweet, sour, spicy and.On behalf of dishes such as braised pork and braised eggplant.

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sweet

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this 24 kinds of flavor, eating is really eat understand sichuan!

sweet fragrance, as the name implies, its characteristic is pure, sweet and fragrant.With sugar or sugar as the main flavoring, because don't ask, don't need to flavor of food, but with proper nice edible flavor, supplemented by honey rose and candied fruit such as cherries and nuts such as fruit juice, peach kernel.Sweet aroma type have honey, sugar, ice juice, sugar and other modulation methods, but need to pay attention to consumption.

sweet aroma type are suitable for all kinds of fields and tremella, crisp fish, peach oil, broad bean, red tiaoxi etc as the raw material of dishes.Such as crispy fish soup, rock candy tremella, ice juice preserved peach entered, honeydew small tomato, sugar, etc.

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litchi

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this 24 kinds of flavor, eating is really eat understand sichuan!

lychee flavor is the sichuan cuisine, a kind of unique flavor from its taste sweet, flavour such as lychee.Litchi taste type is the sichuan salt, vinegar, sugar, soy sauce, MSG, cooking wine, modulation and take the spicy smell of ginger, Onions, garlic, cooking, modulation this taste, must have enough salt, on the basis of above can show sour and sweet, slightly less than vinegar, sugar, sweet and sour note scale moderation, ginger, Onions, garlic only take its aroma, dosage shoulds not be too much, so as to avoid a presumptuous guest usurps the host's role.Because of the needs of different dishes flavor, add rocky pickled pepper, watercress, or sesame oil.

this 24 kinds of flavor, eating is really eat understand sichuan!

lychee flavor type more used for hot food, pork, chicken, pork liver waist, squid rabbit and some vegetable dishes as raw material.On jialing meat meat, pan, litchi waist piece, litchi chicken breast, litchi squid coils is typical representative of lychee flavor type in sichuan.

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salty fresh

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this 24 kinds of flavor, eating is really eat understand sichuan!

the salty taste is widely used in cold and hot food type, often in sichuan salt, the monosodium glutamate modulation.Due to the need of different flavor of food, also can use soy sauce, sugar, sesame oil, ginger, salt and pepper modulation.Modulation, must pay attention to grasp the salty moderate, freshness, and try to keep clear freshness of vegetables, such as cooking materials itself has;Sugar increases fresh role, only must control the dosage, not show sweet;Sesame oil is also just as flavouring, must control the dosage, don't make too much.

this 24 kinds of flavor, eating is really eat understand sichuan!

applicable to internal organs to animal meat, poultry, livestock and vegetables, soy products, such as egg as the raw material of dishes, like boiled cabbage, chicken pudding, pigeon eggs yan shark's lip, white juice stomach volume, white juice, fresh food center, shortening liver slices, salted duck breast, etc.

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sweet and sour

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this 24 kinds of flavor, eating is really eat understand sichuan!

sweet and sour taste, salty fresh aftertaste.Widely used in cold and hot food.With sugar and vinegar as main condiment, with sichuan salt, soy sauce, monosodium glutamate, ginger, onion, and garlic.Modulation, must be based on the appropriate amount of salt, reuse of sugar, vinegar, sweet and sour taste is highlighted.Sweet and sour taste type and type litchi taste relatively close, the difference lies in the different proportion of both sweet and sour, litchi is after the first acid sweet taste, acid and sugar sour taste is sweet after the first, the focus on each other, different styles.Represent food: sweet and sour pork, sweet and sour ribs, sweet and sour cabbage, etc.

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pepper ma

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this 24 kinds of flavor, eating is really eat understand sichuan!

Chinese prickly ash, used in sichuan, is a main raw material for pepper hemp taste.Pepper hemp taste, is one of the most common type of sichuan flavor, its characteristic is pepper MaXin sweet, salty and taste delicious.Traditional pepper hemp taste mainly will be chopped green onion, Chinese prickly ash chop fine, refined salt, soy sauce, vinegar, monosodium glutamate, sesame oil and, Chinese prickly ash with sesame and the scent of spring Onions complement each other, in the relaxed and not spicy, used for cold dishes, especially suitable for the summer.PS: here say Chinese prickly ash, generally USES the green peppercorns, mainly take its unique fresh scent.

this 24 kinds of flavor, eating is really eat understand sichuan!

pepper hemp flavor type used to chicken, rabbit meat, pork, pig's tongue, pork stomach as the raw material of dishes.Such as pepper MaJi slice, pepper linen DuSi palm, pepper, pepper ma rabbit silk jute tongue, etc.

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maotai-flavor

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this 24 kinds of flavor, eating is really eat understand sichuan!

maotai-flavor taste type is one of the sichuan common taste type, widely used in cold and hot food.The general characteristics of maotai-flavor full-bodied, fresh salty and sweet.Maotai-flavor taste type is mainly composed of flavor spices sweet sauce flavor skeleton, the other with salt, sugar, monosodium glutamate, sesame oil compound, due to the needs of different dishes flavor, add rocky soy sauce, ginger, spring onion, pepper, Chinese prickly ash, etc.Application scope in chickens, ducks, pigs beef and mutton and viscera, bean curd, melon and fruit vegetable, dried fruit as raw material, and is suitable for burning, explosion, fry, sticky candy, Fried sauce, pickled, every kind of cooking techniques into food.On behalf of the dishes: burn it sauce, the sauce duck elbow, taibai tradition, etc.

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spiced

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this 24 kinds of flavor, eating is really eat understand sichuan!

five fragrance type is characteristic of salty aroma, the so-called "spicy", refers to join several kind of spices in cooking food.The spices used usually have kaempferia galanga, star anise, clove, small Hui head, old Chloe, cinnamon, liquorice, sand, amomum, Chinese prickly ash, etc., according to the need to take into consideration the choose dishes, in fact much more than five.

this 24 kinds of flavor, eating is really eat understand sichuan!

it is widely used in cold, hot, suitable for animal meat and poultry livestock viscera as raw material, and dishes for raw material with beans and its products.With the spiced with salt, cooking wine, ginger, onion, etc., can be pickled foods, cooked or marinating all kinds of cold and hot dishes.On behalf of the dishes: spiced chicken, spicy beef, spicy ribs, etc.

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garlic

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this 24 kinds of flavor, eating is really eat understand sichuan!

garlic flavor type is an important flavor of sichuan cuisine, one of the commonly used in production in the cold dish of sichuan cuisine.With mashed garlic, replication, red soy sauce, sesame oil, monosodium glutamate, red oil (also have no red oil) modulation.Must be used when modulation is made of mashed garlic, garlic smell is highlighted.

do this kind of food, and other condiments must not be too heavy, otherwise, press the garlic smell, will be a presumptuous guest usurps the host's role.Into cuisine features are: garlic smell, fresh spicy salty, back to the sweet taste, unique flavor.Suitable for pork, rabbit meat, pork stomach and vegetables as raw material to dishes, representative dishes have mashed garlic white meat, garlic belly slices, garlic, cucumber, etc.

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salty sweet

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this 24 kinds of flavor, eating is really eat understand sichuan!

type salty sweet taste is sweet and salty, the characteristics of both fresh fragrance.In sichuan salt, sugar, pepper, cooking wine and, due to the need of different flavor of food, add rocky ginger, onion, pepper, sugar, camel, five-spice powder, laozhao juice, chicken oil.Conditioning system, salty sweet taste can be focused, two sweet or salty, slightly heavier than, or sweet slightly heavier than salty.Famous salty sweet representative dishes have candy elbow son, cherry, meat, etc.

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sesame catsup

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this 24 kinds of flavor, eating is really eat understand sichuan!

sesame catsup taste type used for cold dishes, with sesame paste, sesame oil, sichuan salt, MSG, with a strong chicken juice, a few dishes also to make considered additions soy sauce or red oil.Modulation sesame paste to mix with sesame oil, first make the fragrance of sesame paste and the fragrance of sesame oil blend together, with sichuan salt, MSG, chicken juice, knead, formed a sesame maotai-flavor, salty fresh pure sesame catsup type flavor dishes.Sesame catsup taste type is suitable for the gizzard, fish maw, abalone, tendon as raw material to dishes, such as sesame catsup PND tail-on and sesame catsup the stomach type traditional dishes are sesame catsup flavor dishes.

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dried tangerine or orange peel

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this 24 kinds of flavor, eating is really eat understand sichuan!

with dried tangerine or orange peel, sichuan salt, soy sauce, vinegar, pepper, dry LaJiaoJie, ginger, spring onion, monosodium glutamate, white sugar, red oil, laozhao juice, sweet oil modulation.It is to use the bitter taste of dried tangerine or orange peel, mixed with hemp pepper, Chinese prickly ash, produce a kind of special composite fragrance, then formed a unique taste.Its characteristic is dried tangerine or orange peel aroma, spicy taste thick, slightly sweet.

this 24 kinds of flavor, eating is really eat understand sichuan!

orange flavor type used for cold dishes, more applicable to poultry livestock meat dishes as raw materials, such as orange chicken, beef, dried tangerine or orange peel ding rabbit tangerine peel, dried tangerine or orange peel, meat, etc.

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ginger

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this 24 kinds of flavor, eating is really eat understand sichuan!

ginger juice is a kind of ancient flavor, its characteristic is ginger is mellow, fresh spicy salty, widely used in cold and hot food.Ginger juice type of dishes in sichuan salt, ginger, soy, vinegar, sesame oil and, ginger can appetizing, and effect of vinegar is helpful for digestion, solution greasy.The refrigeration, must be perfectly in salty taste, on the basis of reuse of ginger, vinegar, ginger, vinegar flavor;Modulation hot food, according to the needs of different dishes flavor, to make considered additions PI county douban or chili oil, but on the premise of does not affect the ginger, vinegar flavor.On behalf of the dishes: elbow ginger juice, ginger cowpea, ginger duck palm, etc.

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pepper salt

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this 24 kinds of flavor, eating is really eat understand sichuan!

sesame sauce and salt.Used for hot food.Taking sichuan salt, Chinese prickly ash modulation.Modulation dry salt to fry, ground is very fine powder;Pepper must kang, also at the end of the ground to fine.At the end of the Chinese prickly ash and salt according to the proportion of 1:4, making active now, don't put too long.Salt and pepper to taste type also has a lot of dishes, its application range is the chickens, pigs, fish meat dishes as a raw material, etc.Such as salt and pepper shrimp, salt and pepper hock, salt and pepper pork, Fried tomato cake, etc.

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incense worse

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this 24 kinds of flavor, eating is really eat understand sichuan!

with bad juice or laozhao, sichuan salt, MSG, sesame oil and modulation.Due to the need of different flavor of food, or add rocky pepper pepper, sugar and ginger, Onions.Modulation, to highlight the incense worse juice or laozhao juice taste flavour.Aroma worse type is characteristic of salty flavour fresh and sweet, is suitable for poultry such as chicken, duck, pig, rabbit, livestock meat dishes as raw material, and winter bamboo shoot, gingko, chestnut and other dishes of vegetables and fruits as raw materials.Its representative dishes such as sweet bad meat, is the meat Fried, with pan fry fragrant incense worse again, make its both salty fresh and mellow, and slightly sweet.

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mustard

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this 24 kinds of flavor, eating is really eat understand sichuan!

the three hua tuo disciple had written material medica first appeared in the "oh" shu mustard "this name, so we have reason to believe that, in the ancient sichuan cooking already use mustard.Mustard taste type is characteristic of fresh acid sweet, salty mustard spicy, so much for fall cold dish.

this 24 kinds of flavor, eating is really eat understand sichuan!

the specific method is the sichuan salt, vinegar, soy sauce, mustard, monosodium glutamate, sesame oil and modulation modulation, the first to use mustard sauce powder, sealed in a container, not disheartened, put them on the cover or fire, takes in the party, the soy sauce should be used sparingly, lest affect food color and luster.Applies to the stomach, chicken, duck palm, vermicelli, cabbage, pork bellies etc as the raw material of dishes.Such as fish maw DuSi nun, mustard, mustard, mustard, mustard duck palm shredded chicken, mustard the ripening and so on.

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incense smoke

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this 24 kinds of flavor, eating is really eat understand sichuan!

smoke flavor type is mainly used for dishes smoked meat as raw material, with straw, bai zhi, tea, zhang ye, peanut shells, bran shell and sawdust as the smoking materials, use of that, when burned, its not all smoke, make pickled flavor on a special fragrance raw materials to absorb or adhesion to the formation of salty fresh, unique flavor characteristics.Smoke flavor type is widely used in cold, hot food.Should be according to the needs of different flavor dishes, choose different sauces and smoking materials.

this 24 kinds of flavor, eating is really eat understand sichuan!

is suitable for meat dishes as raw materials, such as poultry livestock representative dishes useful camphor tree leaves and tea smoked smoked duck, with bran shell or straw smoked bacon, with cypress according to roast the sausage and so on, all have different fragrant smell of smoke.

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