What are the recipes and raw materials of Northeastern cuisine?

Taste types and seasoning methods of hot dishes in Northeastern cuisine (1) Salty and umami flavor

Salty and umami flavor is the most widely used in Northeastern cuisine, and compared to the south, Xianyang is heavier , roughly divided into two types according to their different concentrations.

1. Light and salty taste

(1) Characteristics: Moderate saltiness, light and pleasant, highlighting the original taste of the raw materials.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, cooking wine, onions, ginger, pepper water, soy sauce, etc.

The specific functions of various condiments are: refined salt to determine the saltiness; MSG to assist in the umami flavor of the raw materials; soy sauce to adjust the color and assist refined salt to adjust the saltiness. Other seasonings can enhance freshness, increase flavor, and reduce odor.

(3) Scope of application: This flavor type is suitable for raw materials with delicious taste and no peculiar smell, such as chicken, duck, tenderloin, fish, shrimp, vegetables, etc. This flavor type is suitable for all seasons, most suitable for spring and summer, and is suitable for dishes made by stir-frying, cooking, popping and other methods.

(4) Representative dishes: fried tenderloin, fried chicken slices, crispy white tenderloin, fried fish fillets, fried pork sections, fried pork slices, shredded pork with vegetables, stir-fried melon slices, etc.

(5) Preparation method: The amount of refined salt should be appropriate to meet the taste needs of the dishes. The amount of refined salt and MSG should not cover up the umami taste of the raw materials, but should highlight the original taste of the raw materials. The amount of other seasonings should not be too much, and their flavors cannot be highlighted.

When cooking dishes, there are two types of this flavor: one is white sauce without soy sauce; the other is red sauce with soy sauce. Use less soy sauce and the color should be light red. The specific method is to mix refined salt, monosodium glutamate, cooking wine, pepper water, and soy sauce together according to specifications to form a juice. Put oil in a spoon, add green onions and ginger to the pot, then add the main ingredients and sauce to heat, stir it a few times, and serve. Remove the oil from the spoon. You can master cooking, lying or pouring the sauce according to the specific situation.

(6) Notes: ① Because this flavor is light, some heavy-flavored seasonings, such as pepper noodles and aniseed, cannot be added to ensure the pure taste of the dishes. ② The amount of onions and ginger in the seasoning should not be too much, that is, the onion and ginger flavors should not be prominent. Sometimes onion and ginger pieces are used, but they are removed when the dish is ready.

2. Strong salty flavor

(1) Features: strong taste, salty and delicious, pleasant aroma.

(2) Condiments and their functions: various condiments, such as soy sauce, salt, MSG, cooking wine, pepper, aniseed, onions, ginger, garlic, sugar, etc.

The specific functions of various condiments are: soy sauce is the main color and also adjusts the salty taste; salt assists in adjusting the salty taste; MSG adjusts the umami taste, and white sugar plays the role of improving the freshness and highlighting the salty and umami taste; others Seasonings remove odors and enhance flavor.

(3) Scope of application: This flavor type is suitable for beef, sheep, pork, fish, chicken and certain vegetables. It is suitable for dishes cooked by steaming, roasting, stewing, stewing and other methods. In terms of season, this flavor can be used in spring, autumn and winter, with winter being the best. Because of its rich flavor and warm color, it is suitable for people's taste needs in winter and is suitable for eating with rice.

(4) Representative dishes: braised pork, braised elbow, braised fish, braised chicken, Sixi meatballs, braised pork, etc. Sixi meatballs

(5) Preparation method: When preparing this flavor, the soy sauce must meet the color requirements, and the color should generally be darker. After adding soy sauce, use salt to supplement the saltiness. The amount of MSG should not cover up the umami flavor of the raw materials. The salty umami flavor can be slightly stronger. The appropriate amount of sugar should be added so that it does not feel sweet or has a slightly sweet aftertaste.

There are two ways to adjust this salty flavor when cooking dishes. For some dishes cooked by steaming, the condiments must be added before steaming, and then heated on a drawer to make them delicious; for some dishes cooked by roasting, stewing, stewing, etc., condiments should be added one after another during cooking, but the addition The timing must be mastered. In some dishes, salt and MSG can be added later, such as braised pork.

(6) Notes: ① The ingredients for pepper and aniseed should be appropriate and should not be used too much, so as not to overwhelm the original fresh fragrance and salty taste of the raw materials and overwhelm them. ②The cooking method suitable for this flavor generally requires a longer heating time. Onions, ginger, and garlic can be cut into chunks to prolong their fragrance. Do not use noodles for pepper and aniseed, but use grains and petals. Finally, remove them together with onions, ginger, and garlic before serving.

(2) Salty and spicy taste

(1) Features: salty, spicy, appetizing and delicious.

(2) Condiments and their functions: various seasonings, such as refined salt, monosodium glutamate, chili, pepper water, cooking wine, sugar, green onions, ginger, soy sauce.

Various condiments and their functions are: refined salt has a salty taste in this complex taste; MSG assists in the umami taste; chili peppers mainly have spicy taste and also have the function of coloring; white sugar can relieve the spicy taste It also has the effect of improving freshness; soy sauce is not used in some dishes for coloring; other condiments mainly play the role of adding flavor, improving freshness, and removing odors.

(3) Scope of application: This flavor type is suitable for all seasons, preferably in winter, and is suitable for dishes cooked by methods such as stir-frying, roasting, and popping. In terms of raw materials, fish, chicken, meat, and game can all be supplemented with this flavor.

(4) Representative dishes: roasted spicy chicken, three-spicy dog ??meat, stir-fried spicy chicken, spicy diced pork, and double spicy fish fillets.

(5) Preparation method: Refined salt and MSG should meet the taste needs, and the spiciness should be adjusted on the basis of salty and fresh taste. The amount of pepper should be "spicy but not dry", which should be suitable for most people. For taste requirements, it is appropriate to add sugar so that the mouth does not feel sweet.

When cooking dishes, generally add onions, ginger, peppers, etc. to the base oil and stir-fry until fragrant. Other seasonings are added gradually during heating or the juice is prepared in advance and all at once. Put in.

(6) Notes: ①It is necessary to master the amount of chili pepper, and decide how much to put in according to the quantity of raw materials and the spiciness of the chili pepper. Therefore, you must understand and be familiar with the spiciness of the peppers used. ② It is not advisable to add too much sugar, and the sweetness cannot be prominent, otherwise it will be inseparable from the sweet and spicy taste. ③ Spicy sea cucumber and spicy sea eggplant are also salty and spicy. The difference is that pepper is used to add spiciness.

(3) Salty and sweet taste

(1) Characteristics: salty and sweet, thick juice, bright color and rich taste.

(2) Various condiments and their functions: main condiments, such as sugar, refined salt, vinegar, cooking wine, pepper water, onions, ginger, soy sauce, MSG, etc.

The main functions of various condiments are: refined salt as the main salty taste; soy sauce as color, and assists refined salt in the salty taste; white sugar as the main sweetness, as well as color and thickening of the soup. Function: MSG assists in flavoring; other condiments play a role in adding flavor and removing foreign matter.

(3) Scope of application: This flavor type is suitable for animal raw materials, such as chicken, fish, shrimp, meat, etc. It is mainly used for prawns, meat segments, chicken legs, flying dragons, crispy chicken, and fragrant chicken. Crispy fish.

(5) Preparation method: This taste is both salty and sweet, so the amount of refined salt and white sugar should be sufficient. An appropriate amount of soy sauce is enough, too much will make the color dark. If you are blanching shrimps, you don’t need to add soy sauce. Because the prawn shells themselves are brightly colored, adding soy sauce will often have a negative effect. The amount of MSG should be appropriate, and some dishes with raw materials such as shrimps can be omitted.

When cooking dishes, the onions and ginger are usually fried in the pan first, and other seasonings are added one after another while heating. When the dish is ready, take out the onions and ginger and stir until the juice is thick. Color is good.

(6) Notes: ①Cut green onions and ginger into pieces, but pat them once. This will allow them to continue to play their role in heating, and it will be easier to pick out before serving, making the dishes beautiful and tidy. . ②The raw materials for this flavor, except for prawns, should generally be cooked after preliminary heat treatment, mostly deep-fried. This makes it easier to color and taste.

(4) Salty flavor

On the basis of salty and umami flavor, some condiments or several stronger flavorings are added to make the flavor of the dishes stand out, which is the so-called salty flavor. fragrance. Due to the different outstanding aromas, there are many kinds of salty aromas, including onion aroma, wine aroma, pepper aroma, etc.

1. Onion aroma

(1) Features: salty and delicious, rich onion aroma, thick and not greasy.

(2) Condiments and their functions: main condiments, such as green onions, soy sauce, monosodium glutamate, refined salt, cooking wine, sugar, pepper water, ginger, etc.

The main functions of various condiments are: soy sauce in this flavor has the functions of making the sauce red, salty and fresh; refined salt assists soy sauce to supplement saltiness; MSG assists umami; green onions Duan makes the dishes highlight the fragrance of green onions and have characteristics; the functions of sugar and other condiments are mainly to enhance the umami, remove evil smells, and increase the aroma.

(3) This flavor type is suitable for meat, chicken, dry goods and game raw materials, and is suitable for dishes made by grilling, roasting and other methods. Such cooking methods include scallion roasting, scallion roasting and scallion roasting due to the heavy use of scallions. The name of Pao. This flavor is thicker and more suitable for winter. Other seasons are also available.

(4) Representative dishes: sea cucumbers roasted with green onions, braised chicken with green onions, fish and rice roasted with green onions, rabbit meat roasted with green onions, roasted pork segments with green onions, etc.

(5) Preparation method: This flavor must satisfy the salty and umami taste, and use green onions on the basis of the salty and umami flavor. The soy sauce must meet the color needs, after adding the soy sauce. Use refined salt to make up for the lack of saltiness. The amount of white sugar should be appropriate, and the sweetness should not be tasted in the mouth. It should be slightly sweet in the mouth.

In cooking dishes, there are generally two preparation methods: one is to fry the onions until they are fiery red, then remove the onions to retain the onion oil, and then heat them together with the main ingredients and other seasonings to make the dish; The other method is to put a small amount of base oil in a spoon, stir-fry the onions first to get the color and flavor, then add the main ingredients and other seasonings and heat them together to make a dish. In addition to green onions, scallion oil is also used in the second method. The onion aroma is stronger.

(6) Notes: ① Green onions should be cut into sections to highlight this main seasoning, which often appears as an auxiliary ingredient in dishes. ② Fry or stir-fry the green onions in an appropriate manner. Do not overheat them and turn them black, nor do you heat the green onions until they turn white, so that the aroma of the green onions can be brought out.

2. Wine aroma

(1) Characteristics: pleasant and salty, tangy wine aroma, light and delicious. Unique flavor.

(2) The main functions of various condiments are: refined salt, monosodium glutamate, good liquor (highly pure liquor), pepper water, green onions, ginger, etc. This flavor type uses refined salt to determine the saltiness, MSG to assist the umami flavor of the raw materials, good white wine to give the dishes a wine aroma, and other seasonings to assist in adding flavor.

(3) Scope of application: This flavor type is mainly used for chicken in terms of raw materials, and the dishes served are mostly cooked by steaming. Therefore, this method is conducive to maintaining the aroma of the wine and the freshness of the cooked raw materials themselves. fragrance. This type of dish is suitable for all seasons.

(4) Representative dishes: Maotai chicken, wine chicken, ginseng wine chicken, jade ginseng Maotai chicken, etc.

(5) Preparation method: The umami flavor of this flavor type should not be too strong, but can be slightly more elegant to highlight the umami flavor of the chicken itself. On the basis of salty and umami flavor, good wine is reused to highlight the wine aroma. Due to the different types or aromas of the wines, the flavors of the dishes are also different.

When cooking dishes, the chicken that has been initially cooked is usually placed in a container (pot), wine, other accessories, and good soup are added, steamed in a drawer, and then seasoned.

(6) Notes: ① This flavor is relatively light, so it is not suitable to add other strong seasonings, such as pepper, aniseed, etc. ② The amount of wine should be put in an appropriate amount so that the aroma of the wine is strong and there is no wine smell in the soup after the dish is finished.

3. Pepper aroma

(1) Characteristics: strong pepper aroma, slightly numb, salty, fresh and dry aroma.

(2) Condiments and their functions: main condiments, such as refined salt, monosodium glutamate, pepper salt, cooking wine, sesame oil, onions, ginger, etc.

The main functions of various condiments are: refined salt to adjust the saltiness; MSG as an auxiliary raw material to add umami flavor; ramie, pepper and salt to adjust the saltiness and flavor, with a slight numbing taste; other seasonings mainly increase flavor and The function of removing odor.

(3) Scope of application: This flavor type has wide adaptability. Meat, chicken, duck, fish, shrimp, game, and vegetables can all be supplemented by this flavor. It is mostly used for frying and is suitable for all seasons. Suitable for all, best served with wine.

(4) Representative dishes: soft fried tenderloin, fried chicken rolls, fried shrimp segments, auspicious shrimp rolls, snow-coated whitebait, fried Panshan chicken, fried thorn sprouts, and fried chicken.

(5) Preparation method: On the basis of having a certain salty taste, use salt and pepper to highlight the pepper flavor. The amount of MSG and sesame oil should not be too much to prevent the umami and pepper flavor of the raw materials from being suppressed. Onions and ginger are generally cut into pieces or minced, and the pieces should be removed when cooking and heating.

The preparation of this flavor type is generally based on seasoning with refined salt, monosodium glutamate, sesame oil, cooking wine, onions, ginger, etc. before cooking to lay the foundation (no seasoning due to frying during cooking) ), serve it with salt and pepper after cooking, and the eater can eat it by dipping it in the salt and pepper. Sautéed chicken is special. It is made by pouring salty and fresh juice on the mature main ingredients and then pouring pepper oil.

(6) Notes: ① Salt and pepper must generally be made in advance and do not need to be made fresh. ② When basic seasoning, leave room for saltiness and do not adjust it to enough saltiness. ③It is not advisable to heat green onions over high heat, otherwise they will easily turn black.

(5) Sweet and sour flavor

1. Sweet and sour flavor

(1) Features: strong sweet and sour taste, tangy fragrance, refreshing and pleasant taste.

(2) Condiments and their functions: various condiments, such as sugar, vinegar, refined salt, soy sauce, cooking wine, pepper water, onions, ginger, garlic, etc.

The main functions of various condiments are: sugar and vinegar to adjust the sweet and sour taste; refined salt to adjust the salty taste; soy sauce to adjust the color and assist the refined salt to season; other condiments play the role of increasing flavor and removing odor. Some dishes with this flavor also add coriander to enhance the flavor.

(3) Scope of application: This flavor type is mainly suitable for meat, fish, chicken and other raw materials, and is mostly used for dishes made by methods such as stir-frying. This flavor is suitable for all seasons.

(4) Representative dishes: pot-wrapped pork, sweet and sour tile fish, sweet and sour pork ribs, etc. Guobao Pork

(5) Preparation method: The salty taste composed of refined salt and soy sauce can only be used as the basic taste of sweet and sour taste. The heavy use of sugar and vinegar creates a rich sweet and sour flavor. The first thing you notice when eating a dish is sweet and sour, and the salty taste is very weak, and you can only feel it when you taste it aftertaste. This way it won't be boring and can highlight the sweet and sour flavor.

When cooking dishes, sugar, vinegar, soy sauce, refined salt, cooking wine, pepper water, etc. are often mixed into juice, and oil is put in a spoon; fry the pan with onions, ginger, and garlic, and then pour the juice and The raw materials are heated and can be seasoned in three ways: lying in the sauce, cooking in the sauce, and pouring in the sauce.

(6) Notes: ①Although this flavor type highlights the sweet and sour taste, the salty taste is indispensable. Without salty taste, the sweet and sour taste will not be correct. ②Add an appropriate amount of soy sauce. If the color of the soy sauce is darker, you can add less as long as the color is sufficient. Generally, a light sauce red is better. ③The proportion of sugar and vinegar in this flavor should be appropriate, the sweetness and sourness should be equal, and it should not be too sweet or too sour.

2. Sweet and sour tomato flavor

(1) Characteristics: sweet, sour and salty, strong tomato flavor and bright color.

(2) Condiments and their functions: various condiments, such as sugar, vinegar, tomato paste, refined salt, monosodium glutamate, cooking wine, pepper water, onions, ginger, etc.

The main functions of various condiments are: refined salt to adjust the saltiness; MSG to assist in the umami; ketchup to add color, flavor and sourness; vinegar to assist in the sourness of ketchup; sugar to add sweetness; Other seasonings add flavor and remove odors.

(3) Scope of application: This flavor type is suitable for raw materials such as meat, chicken, fish, shrimp, etc., and is mostly used for dishes made by the stir-frying method. Suitable for all seasons and can be enjoyed with wine or rice.

(4) Representative dishes: tomato shrimp cakes, tomato meat slices, tomato fish fillets, tomato tenderloin, tomato prawns.

(5) Preparation method: In this flavor type, the salty and umami taste is based on the palatability in the mouth, and the sweet and sour taste is the main one; the amount of tomato paste should meet the needs of color and seasoning; since the tomato paste If it smells sour, use less or no vinegar.

When cooking dishes, generally put the base oil in a frying spoon. When the oil is hot, add the tomato paste and stir-fry it to make it red in color. Then add onions, ginger, other auxiliary ingredients and main ingredients. Other seasonings can be mixed into sauce and added together. You can also put the cooked main ingredients on the plate first, and then add the sauce in the form of sauce.

(6) Notes: ① Distinguish this flavor from the sweet and sour flavor. In this flavor type, the salty and umami flavor should be stronger and can be felt in the mouth, and it should not overpower the main flavor of sweet and sour. ②Sweetness and sourness: The sweetness is slightly stronger than the sourness.

(6) Sweet and spicy flavor

(1) Features: salty, spicy and sweet, rich and delicious.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, sugar, vinegar, chili sauce, cooking wine, pepper water, onions, ginger, garlic, soy sauce.

In this flavor type, the main functions of various condiments are: chili sauce has more functions. It mainly adds spiciness, but also salty and savory flavors, aroma, and color together with soy sauce; Refined salt and soy sauce supplement the saltiness of chili sauce; MSG assists in flavoring; white sugar adds sweetness; vinegar and other seasonings remove odor and enhance flavor.

(3) Scope of application: The raw materials suitable for this flavor type include: various meats, chicken, tofu, etc. It is mainly used for dishes cooked by stir-frying, stir-frying and other methods. This flavor is suitable for all seasons.

(4) Representative dishes: Twice-cooked pork, Kung Pao Pork, Kung Pao Chicken, Kung Pao Tofu.

(5) Preparation method: The salty and fresh taste should meet the taste needs and the taste should be sufficient. The chili sauce should meet the spiciness needs, and the spiciness should be moderate. Put the chili sauce first, then add refined salt to make up for the saltiness. Add soy sauce for color. The sweetness is measured by the sweetness you feel in your mouth, not too sweet. The amount of MSG should be controlled well, and the natural flavor of the raw materials should not be suppressed. Adding vinegar will not produce a sour taste.

When cooking dishes, you usually put base oil in a spoon, first add onions, ginger, garlic, and chili sauce and stir-fry for a few times, then add the main ingredients and other condiments to heat.

(6) Notes: ① This flavor type should be prepared with salty and fresh flavors as the main priority, followed by spicy and sweet flavors. The primary and secondary status of each basic taste cannot be reversed. ②If there is no chili sauce, you can also use chili powder, but the flavor will be worse. At the same time, add more refined salt and soy sauce as appropriate when preparing. ③Dry-roasted fish and dry-roasted filleted fish also belong to this flavor type, but the sweetness is slightly increased.

Note: Many dishes served with this flavor type are transplanted from other cuisines, and the flavor characteristics vary greatly.

(7) Sweet fragrance

(1) Features: sweet taste, fragrant and delicious.

(2) Condiments and their functions: various condiments, such as sugar, honey, essence, and cooked sesame seeds.

The functions of various condiments are: white sugar is the main sweetener, and white sugar will produce aroma (the aroma produced by caramel) when heated, and the caramel generated by white sugar during heating participates in the coloring; In addition to assisting in setting the sweetness, honey can also add flavor; essence and sesame can enhance flavor.

(3) Scope of application: This flavor type is mostly used for raw materials such as fruits, vegetables, eggs, etc., and can also be used for meat, fish, etc. The dishes it assists are mostly made with caramel, frosting, ice cream, and honey sauce. , honey braised and other methods. Suitable for all seasons and eaten in large quantities.

(4) Representative dishes: shredded oranges, shredded grapes, shredded sweet potatoes, frosted meatballs, crispy meatballs, honey-glazed white pears, honey-braised three delicacies, etc.

(5) Preparation method: This flavor type is suitable for many cooking methods, so the preparation methods are different, and there are also some differences in flavor characteristics. For silk-drawing, the cooked main ingredients are directly hung in syrup, and often some essence or cooked sesame seeds are sprinkled; for frosting, the main ingredients are hung with syrup and then sprinkled with white sugar; for honey-stewed ones, white sugar, honey and the main ingredients are often sprinkled. Heat the ingredients together and add some flavoring when the dishes are mature.

(6) Notes: ①The aroma of this flavor is different from the savory aroma. This is a light aroma, so onions, ginger, garlic, pepper, aniseed and other spices cannot be added. ②The sweetness of this flavor type is generally pure sweetness, so no sour, spicy, fresh, bitter and other flavorings are added, and salty seasonings are generally not added.

(8) Spicy flavor

(1) Features: salty, spicy, sweet and sour, rich aroma, delicious.

(2) Condiments and their functions: various condiments, such as chili, sugar, vinegar, refined salt, monosodium glutamate, soy sauce, pepper, cooking wine, sesame oil, onions, ginger, garlic, and coriander.

The function of various condiments is salt to adjust the saltiness; soy sauce is the main color and auxiliary salt to adjust the saltiness; chili is the main seasoning, and also has the function of making the dishes ruddy; pepper and chili are used together It can be used to add spiciness, freshness, and odor removal; sugar and vinegar can be used to add sweetness and sourness; MSG can be used as an auxiliary flavor; sesame oil and coriander can be used as the main flavor, and cilantro can also be used to adjust color; other condiments can remove odors and enhance flavor. The role of fragrance.

(3) Scope of application: This flavor type is suitable for cooking fish and meat dishes by frying, and is suitable for all seasons. Dishes made with this flavor can be paired with wine and rice, and are very popular among people in Northeast China.

(4) Representative dishes: spicy shredded pork, spicy shredded chicken.

(5) Preparation method: The salty and umami flavor should be sufficient to meet the taste needs. On the basis of the salty and umami flavor, add spicy and sweet and sour flavors. The spicy taste should not be dry. The sweet and sour taste should not be too strong, just enough to be felt in the mouth. The amount of sesame oil should be appropriate. Too much will suppress the original flavor of the raw materials and the aroma created by other seasonings. As long as it serves the purpose of adding flavor, that's fine.

In the cooking of dishes, onions, ginger, garlic, and pepper are usually stir-fried first, and then other seasonings are added during heating. You can also mix other seasonings with fresh soup and starch. Turn into juice, then put it all into a spoon and heat it together with the main ingredients and mix well.

(6) Notes: ①This flavor type is mainly aromatic and spicy, followed by sweet and sour. therefore. The sweet and sour flavor cannot overpower the spicy flavor. ②It is not advisable to put too much soy sauce. The color of the dishes served with this flavor type is prominently ruddy, which is composed of the color of soy sauce and the red color of carotene dissolved in oil from chili onions. Too much soy sauce will make it dark.

(9) Hot and sour flavor

(1) Characteristics: Pleasantly sour and spicy, moderately salty, refreshing and appetizing.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, pepper, vinegar, pepper water, soy sauce, cooking wine, ginger, onion, garlic, sesame oil, minced coriander (or part).

The main functions of various condiments are: refined salt and monosodium glutamate mainly add salty and umami flavor; vinegar and pepper add sour and spicy taste, while pepper also has the effect of improving freshness; soy sauce adds color and supplements Refined salt adjusts the saltiness; other seasonings add flavor, freshness, and remove odors.

(3) Scope of application: In terms of raw materials, this flavor type is suitable for meat, fish, soy products, chicken blood, etc.; in terms of cooking methods, it is suitable for boiling, steaming, stir-frying, etc.; This flavor is suitable for all seasons, especially summer and autumn.

(4) Representative dishes: hot and sour soup, hot and sour pork elbow, hot and sour rabbit meat, spicy shredded fish, hot and sour crispy pork, etc.

(5) Preparation method: This flavor should be salty and delicious. Since the freshness of MSG is weakened in an acidic environment, the amount of MSG can be slightly more so that the taste is not weak. , of course, should not be too much, otherwise it will suppress the sour taste. On the basis of the salty and umami flavor, vinegar and pepper are used to bring out the hot and sour taste. The amount of vinegar is suitable for the moderate acidity in the mouth, and the amount of pepper is suitable for the unique spicy taste in the mouth. The soy sauce must meet the color needs, and white vegetables are not required. The amount of sesame oil should not be too much. If it is too much, it will suppress the flavor of pepper.

When cooking dishes, the method is to first heat the lard in a frying spoon, then simmer the pot with onions, ginger, and garlic, then add the main and auxiliary ingredients to heat, and then add refined salt, monosodium glutamate, and cooking wine. , pepper water, etc. to create a salty and fresh taste, then add vinegar (some vegetable vinegar must be added first), pepper, etc. to adjust the sour and spicy taste. After the taste is right, pour a little sesame oil and remove the coriander and spoon out the dish.

(6) Notes: ① This flavor type emphasizes both salty and spicy, sour and spicy. If the salty and savory taste is insufficient, the taste will be weak, and if there is no sour and spicy taste, the flavor will disappear. ② Most of the dishes served with this flavor type have a lot of soup, so pepper cannot be replaced with chili pepper. The spiciness of the two gives people different tastes. Using chili to add spiciness can easily make people feel choked when drinking soup.

(10) Cumin flavor

(1) Features: salty, spicy and delicious, with strong cumin flavor and rich aroma.

(2) Condiments and their functions: main condiments, such as cumin, chili powder, refined salt, monosodium glutamate, and cooking wine.

The main functions of various condiments are: refined salt and monosodium glutamate mainly add saltiness and umami, chili noodles set the spiciness, cumin adds flavor, and cooking wine removes foreign substances and adds aroma. This flavor of cumin gives dishes a strong cumin aroma. The origin of this flavor is related to the popularity of kebabs.

(3) Scope of application: This flavor type is suitable for raw materials such as pig, beef, sheep, rabbit, chicken heart, pigeon, quail, etc., and is suitable for frying, stir-frying, roasting and other cooking methods. Dishes made with this flavor are best paired with wine, and it is one of the more popular flavors at present.

(4) Representative dishes: kebabs, cumin chicken hearts, and cumin mutton.

(5) Preparation method: The salty and umami flavor should meet the taste needs. On the basis of the salty and umami flavor, add spiciness and cumin flavor.

In grilled dishes, various seasonings are often added (sprinkled) during baking. As for fried dishes, they are marinated with refined salt, monosodium glutamate, cooking wine, etc. before being fried, then put into skewers, sprinkled with cumin and chili powder, and fried. When frying, you often stir-fry or fry the raw materials first, then add base oil, stir-fry the cumin, add the main ingredients, add other seasonings, and stir-fry evenly.

(6) Notes:

① The salty and umami flavor of this flavor should not be light, and the spicy cumin flavor should be highlighted.

②The spiciness should be added according to the spiciness of the chili noodles. The chili noodles should not be too thick. If they are too thick, they will not easily adhere to the raw materials.

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