What are the cooking tips for making Sichuan cuisine

Sichuan cuisine is good to do, expensive in the ingredients. On the production of the Thai Princess birthday banquet, in order to present to the Princess of the original flavor of Sichuan cuisine, large to the chicken, small to the chili noodles, 3450 kilograms of ingredients from Sichuan divided into three batches of five flights air transported over. So for the production of Sichuan cuisine, the choice of ingredients is very important, to achieve the amount of material used, the best thing. Like spicy, homemade flavor type of dishes, must use the Sichuan Pixian Douban; production of fish flavor type of dishes, must use Sichuan pickled chili peppers and so on.

Sichuan representative dishes: Ma Po Tofu

Knife

Knife is a very important part of the production of Sichuan cuisine. Good or bad knife work determines the "color" of the food, exquisite knife work can make the food look pleasing to the eye, while the knife work also affects the "taste" of the food, good knife work can make the food more flavorful, eat more taste. Such as boiled beef and dry-fried shredded beef, which are characterized by tender and crispy aroma of dregs, the requirements of shredded meat length, thickness, thickness consistent, if you can not meet this requirement, cooking will be difficult to discern the fire, raw and cooked difficult to distinguish. In this way, even if you have superior skills, but also can not do a delicious Sichuan cuisine.

Sichuan representative dish: boiled beef

Match

Sichuan cooking, the requirements of the raw materials for a reasonable combination, in order to highlight its flavor characteristics. The raw materials of Sichuan cuisine are divided into sole use, matching use, pay attention to the intensity of light, meat and vegetarian appropriate combination. Strong flavor should be used alone, not with; light with light, thick with thick, or thick and light combination, but do not make the flavor; meat and vegetarian with the right, can not be confused. Reasonable and correct matching of raw materials and auxiliary materials, so that the dishes are not only good color and flavor, with food value, but also rich in nutritional value and artistic appreciation.

Sichuan representative dishes: lampshade beef

Cooking

Sichuan cooking methods are many, up to dozens of common such as stir-fry, stir-fry, deep fry, explosion, steam, burn, simmer, boil, stew, stewing, stewing, Nao, roll, fry, choking, chowder, pickling, marinating, brining, smoking, mixing, grits, montages, sticking and brewing, etc. So, in the production of Sichuan cuisine, it is not only the color and flavor are good, but also rich in nutritional value and artistic appreciation value. Therefore, in the production of Sichuan cuisine, what kind of dishes with what kind of cooking is very delicate, must be based on the nature of the raw materials and the process of different dishes required to decide. Sichuan cuisine cooking, in the "fried" aspect has its own unique characteristics. Many of its dishes are used "small fry" method, characterized by a short period of time, the fire is urgent, less juice, tender flavor.