As one of the four ancient countries in history, China has a rich cultural history of the Chinese nation and has a high level of knowledge in various fields. Specialties are one of the series with a rich history. Sichuan cuisine is one of the eight major cuisines in China. It is famous for its spicy, fragrant and unique taste. In fact, the taste of Sichuan cuisine is not limited to spicy taste. It is only famous for its spicy and spicy flavor. It is famous both at home and abroad because of its strong local characteristics. Today I will talk to you about the various condiments that must be used in Sichuan cuisine. They are pepper sesame juice, strange flavor sauce , spicy sauce, onion juice, fish flavor sauce, and garlic sauce. These six condiments are commonly used. Used in the production process of Sichuan cuisine. To put it bluntly, Sichuan pepper juice is a fragrant pepper juice made from Sichuan pepper noodles as the main raw material, and then added with minced green onions, salt, soy sauce, sesame oil, and chicken broth.
We may be more or less curious about strange-tasting juice. When I first heard the word strange-tasting, I was confused. Later, after some understanding and observation, I realized that the strange-tasting juice actually means sweet. A fusion of sour, spicy and salty flavors, it is made of peanut butter, green onions, minced garlic, cooked sesame seeds, pepper powder, salt, sugar, soy sauce, vinegar, sesame oil and Chaotian pepper.
spicy sauce is mainly made of pepper noodles and hot sauce, and is blended with salt, sugar, soy sauce and sesame oil. This type of sauce is commonly used in daily Sichuan cuisine.
Then add onion juice, pour sesame oil over the onion roots, stir out the onion aroma, then add salt and a small amount of cold water and it's ready. Onion juice is most commonly used in dishes such as fried noodles and white-cut chicken.
Fish flavor sauce, I think everyone’s first reaction is Kung Pao Chicken , mixed with green onions, minced ginger, minced garlic, hot sauce, salt, sugar, vinegar and soy sauce. When using dry pot dishes , add a small amount of rice wine and water starch to thicken it. Kung Pao Chicken. There is no fish in the dish, but it is full of Sichuan flavor. This is the effect of fish flavor sauce. The famous fish flavor shredded pork is a typical masterpiece.
The final step is the garlic sauce that is essential for cold dishes. Put the garlic in a container, add a small amount of salt, mash it into a paste, add an appropriate amount of cold water, and stir it. For example, we often eat garlic white meat , garlic beans, etc.
Clay pot sauce recipe
- Why cooking at home is not as delicious as in a hotel? Why is the taste of the dishes I cook always unstable, while the dishes in the hotel taste so stable every time I eat them? This may be due to the research and development of the hotel chefs for many years. Related to the standardized sauce preparation of dishes, how many grams of food are guaranteed, how many grams of sauce are paired with it, standardized management, unified taste, stable dishes, and highly praised by customers. Today I will share one, a secret recipe that has been collected for 30 years and shared without reservation. Let more people benefit.
[Coil pot sauce - signature sauce, recipe sharing]
[Detailed recipes include]: 200g tangerine peel water, 400g Lee Kum Kee Zhuhou sauce, 60g vegetable oil, 120g southern milk, Guanghe fermented bean curd 80g, seafood 320g of soy sauce, 120g of peanut butter, 120g of sesame paste, 200g of black bean paste, 480g of shacha sauce, 40g of purple gold sauce, 80g of white sugaricon, 32g of chicken powder, 40g of dried onions, and 60g of garlic.
[Production process]:
(1) First, chop the garlic and dried onion into fine pieces respectively. Do not use a machine to crush them to avoid oxidation and discoloration of the water.
(2) Pour Zhuhou sauce , hoisin sauce, peanut butter, sesame sauce, purple gold sauce, sand tea sauce, black bean sauce, fermented bean curd, and southern milk juice into a bowl, add them together and mix well. [If peanut butter and sesame sauce are put in separately, it will easily cause them to burn, bubble, and change the flavor, resulting in a change in the taste of the sauce. 】
(3) Take a pot and pour vegetable oil into it. At 30% temperature, add minced garlic and dried shallots. Fry slowly over low heat until fragrant. Then add the stirred sauce. Turn on low heat and continue to stir. Push. Stir until a small amount of fat seeps out from the pot. At this time, pour in the tangerine peel water and stir-fry until it is fragrant. Finally, add sugar and chicken powder and stir until the sugar melts. After cooling naturally, seal and store.
[Note] This sauce can be stored in the refrigerator at constant temperature for one week and frozen for three months. This sauce has a rich flavor and is suitable for all kinds of clay pot dishes. It can be said to be a versatile sauce. It will be fragrant with just a little stir-fry.
