Is the hot and sour soup delicious without thickening? Can you not thicken it?

At present, Hunan cuisine is popular all over the country. Hunan cuisine is characterized by spicy and fresh paste, rich oil color and outstanding main flavor. It is often spicy, hot and sour, salty, fragrant and fresh. There is a saying that "no spicy food, no spicy food". Is it really necessary to thicken Hunan cuisine? I don't think this statement holds water. In my opinion, Hunan cuisine is less stale, and there is absolutely no saying that it will not change.

I have talked with many colleagues of Hunan masters. Hunan cuisine has a wide range of materials, and I especially like to use Hunan's red morning pepper, green pepper, perilla and other materials. Hunan chefs are good at frying, so the fried dishes are generally characterized by being particularly spicy but not catchy, spicy in the mouth, then fresh, then dry, and then refreshing. The above are only some representatives of Hunan cuisine. With the changes of the times, people's requirements for diet have also changed, paying attention to health care and liking the original flavor and natural taste of dishes. This requires chefs to use less or no thickening when cooking, and use natural thickening instead of thickening, which is the highest realm of cooking technology.

I think the hook is not only different in taste, but also affects the color, aroma and taste of dishes. In some dishes, a hook is necessary. On some dishes, you must never tick. For example, steaming a fish, we generally don't use a hook. After steaming, we only need to add a little steamed fish soy sauce to taste, which can preserve the flavor of the fish to the maximum extent. If you braise fish in soy sauce, you'd better use a hook to adjust the juice, so it's easy to attach the adjusted juice to the fish and it tastes better.

Some dishes must be gout, such as Hu spicy soup and fried liver. If you don't use gouts, you can't do it. It depends on what kind of food, meat or vegetables. Farm internship or hotel internship. For example, a very common celery lily belongs to cooking, which can be cooked in a hotel for one or two minutes. It is difficult to taste at this speed, and it is difficult for the taste to enter celery and lily. The color of the pot is dry and rough, and the entrance is tasteless. Thin, covered with bright oil, the pot is bright and attractive, celery and lily are crisp and refreshing, and the taste is excellent.