Sweet and sour

1. Sweet and sour sweet and sour

(1) Characteristics: sweet and sour, fragrant, refreshing and pleasant.

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

The main functions of various condiments are: sugar and vinegar to determine sweet and sour taste, refined salt to adjust salty taste, soy sauce to adjust color and assist refined salt seasoning, and other seasonings to enhance flavor and remove peculiar smell. Some dishes of 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 cooking and other methods. This flavor is suitable for all seasons.

Pot-wrapped meat (4) representative dishes: pot-wrapped meat, sweet and sour tile fish, etc.

(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. Sugar and vinegar are reused to create a strong sweet and sour taste. The first thing you feel when you eat a dish is sweet and sour, and the salty taste is faint, and you can only feel it when you taste it. This is not boring and can highlight the sweet and sour style.

In the cooking of dishes, sugar, vinegar, soy sauce, refined salt, cooking wine, pepper water, etc. are often paired into juice, and oil is put in the spoon;

(6) Precautions: (1) Although this flavor type highlights the sweet and sour taste, the saltiness is indispensable, and the sweet and sour taste is not correct if there is no saltiness. (2) Put the appropriate amount of soy sauce, if the color of the soy sauce is darker, you can put less, as long as the color is enough, generally light red is better. (3) The ratio of sugar and vinegar should be appropriate, and the sweetness and sourness should be equal, not too sweet or too sour.

2. Tomato sweet and sour

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

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

The main functions of various condiments are: refined salt to determine saltiness, monosodium glutamate to assist umami, tomato sauce to adjust color, flavor and sourness at the same time, vinegar to supplement tomato sauce to adjust sourness, sugar to sweeten, other seasonings to enhance flavor and remove peculiar smell.

(3) Scope of application: This flavor type is suitable for meat, chicken, fish, shrimp and other raw materials in raw materials, and is mostly used for dishes made by the method of boiling. It can be enjoyed in all seasons, and can be served with wine and food.

(4) Representative dishes: tomato shrimp cake, tomato meat slices, tomato fish fillet, tomato loin, tomato prawns.

(5) Preparation method: In this flavor type, the salty and umami flavor is based on the taste of the mouth, and the sweet and sour taste is the main one; the amount of tomato sauce should meet the needs of color and seasoning; because the tomato sauce has a sour taste, the vinegar should be put less or no put.

In the cooking of dishes, the bottom oil is generally put in the frying spoon, and the tomato sauce is stir-fried first to make it red, and then put green onions, ginger, other accessories and main ingredients, and other seasonings can be mixed into a sauce and put together. You can also place the cooked ingredients on a plate and season them in the form of a sauce.

(6) Precautions: (1) It is necessary to distinguish this flavor type from the difference between sweet and sour sweet and sour. In this flavor type, the salty and umami flavor should be stronger, which can be felt in the mouth, and it is advisable not to suppress the main flavor and sweet and sour. (2) Sweetness and sourness, the population feels that the sweetness is slightly stronger than the sourness.

Sweet and spicy

(1) Characteristics: salty and spicy with sweet, strong and delicious taste.

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

In this flavor type, the main functions of various condiments are: chili sauce has more functions, it mainly tones spicy, salty umami and fragrance, and also mixes color with soy sauce; refined salt and soy sauce supplement the lack of saltiness of chili sauce; monosodium glutamate assists in freshness; sugar sweetness; vinegar and other seasonings play the role of removing peculiar smell and increasing flavor.

(3) Scope of application: The raw materials adapted to this flavor type are: all kinds of meat, chicken, tofu, etc., which are mainly used for dishes cooked by boiling, stir-frying and other methods. This flavor is suitable for all seasons.

(4) Representative dishes: back pot meat, Northeast Kung Pao pork, Northeast Kung Pao chicken, Kung Pao tofu.

(5) Preparation method: salty and fresh taste should meet the needs of taste, and the taste should be sufficient. The chili sauce should meet the needs of spiciness, and the spicy content should be moderate. Put the chili sauce first, and then add refined salt to make up the saltiness. Add soy sauce to complement the color. The sweetness is based on the feeling of sweetness in the mouth, and it should not be too sweet. The amount of monosodium glutamate should be well controlled, and the umami of the raw materials should not be suppressed. Put vinegar to not taste sour.

In the cooking of dishes, it is generally necessary to put the bottom oil in the spoon, first add green onions, ginger, garlic, and chili sauce and stir-fry a few times, and then put the main ingredients and other condiments to heat.

(6) Precautions: (1) This flavor type should be modulated with salty and fresh, spicy and sweet again. The primacy of each basic flavor cannot be reversed. (2) Chili powder can also be used without chili sauce, but the flavor is poor. At the same time, add more refined salt and soy sauce as appropriate. (3) Dry-boiled fish and dry-boiled sliced fish also belong to this flavor type, but the sweetness is slightly increased.

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

Sweet scent

(1) Characteristics: Sweet taste, aromatic and delicious.

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

The function of various condiments is: white sugar is the main sweetness, and at the same time, white sugar will produce fragrance (the fragrance produced by caramel) in heating, and the caramel generated by white sugar in heating participates in color mixing; honey can also increase flavor in addition to assisting in sweetening; flavor and sesame seeds play a role in flavoring.

(3) Scope of application: This flavor type is mostly used for fruits, vegetables, eggs and other raw materials, and can also be used for meat, fish, etc., and the dishes it assists are mostly cooked by methods such as drawing, hanging frost, frost, M juice, and honey stewing. It is suitable for all seasons and is eaten more.

(4) Representative dishes: shredded oranges, shredded grapes, frost balls, crispy balls, white pears with M juice, braised three fresh honey, etc.

(5) Preparation method: There are many cooking methods suitable for this flavor type, so the preparation methods are different, and the flavor characteristics are also somewhat different. For those who draw silk, they directly hang the main ingredient after cooking, and often sprinkle some flavor or cooked sesame seeds; for those who are frosted, they will hang the main ingredient with syrup and then sprinkle white sugar; and those who stew with honey and honey often heat the white sugar and honey together with the main ingredient until the dish is ripe and then add some flavor.

(6) Precautions: (1) The fragrance of this flavor type is different from the fragrance of salty fragrance, which is a clear fragrance, so it is not allowed to add spices such as green onions, ginger, garlic, peppercorns, and ingredients. (2) The sweetness of this flavor type is generally pure sweetness, so there are no seasonings such as sour, spicy, umami, and bitter, and salty seasonings are generally not added.

Spicy

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

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

The function of various condiments is to refine salt to determine saltiness; soy sauce is the main color adjustment and auxiliary refined salt to adjust the saltiness; chili pepper is the main tone of spiciness, and also has the effect of making the color of the dish ruddy; pepper and chili pepper together to adjust the spicy taste, and at the same time also has the function of improving freshness and removing peculiar taste; sugar and vinegar adjust the sweet and sour taste; monosodium glutamate assists umami; sesame oil and coriander are the main flavor of the fragrance, and coriander also has the function of toning color; other condiments have the effect of removing peculiar smell and increasing flavor.

(3) Scope of application: This flavor type is suitable for cooking fish and meat dishes by boiling method, and is suitable for all seasons. The dishes made of this flavor can be served with wine and rice, and are very popular with the people of Northeast China.

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

(5) Preparation method: salty and umami should be sufficient to meet the needs of taste, and on the basis of salty and umami, adjust the spicy and sweet and sour taste. The spicy taste should not be dry. The sweet and sour taste should not be too strong, so that you can feel it in your mouth. The amount of sesame oil should be put appropriately, too much will suppress the original flavor of the raw materials and the fragrance of other seasonings. As long as it can serve the purpose of enhancing fragrance, it is fine.

In the cooking of dishes, it is generally necessary to stir-fry green onions, ginger, garlic and chili peppers, and then put other seasonings in the heating, or you can mix other seasonings with fresh soup and starch into juice, and then put them into the spoon together and heat and mix well with the main ingredients.

(6) Precautions: (1) This flavor type is mainly fragrant and spicy, followed by sweet and sour. Therefore. Sweet and sour flavor cannot suppress spicy flavor. (2) Soy sauce should not be put too much. The color of the dishes served with this flavor type is prominent and ruddy, which is composed of the sauce color of soy sauce and the red color of carotene dissolved in oil in spicy shallots. Soy sauce is mostly dark.

Sour and spicy

(1) Features: sour and spicy pleasant, moderate salty and fresh, 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, green onion, garlic, sesame oil, minced coriander (or segments).

The main functions of various condiments are: refined salt and monosodium glutamate to adjust the salty and umami taste, vinegar and pepper to adjust the sour and spicy taste, and pepper powder also has the effect of improving freshness, soy sauce to adjust the color and auxiliary refined salt to adjust the salty taste, and other seasonings play the role of increasing flavor, improving freshness and removing peculiar smell.

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

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

(5) Preparation method: This flavor type salty and umami should be delicious enough, due to the acidic environment, the freshness of monosodium glutamate is weakened, so the amount of monosodium glutamate can be slightly more, so that the taste is not thin, of course, it should not be too much, otherwise, it has a depressive effect on the sourness. On the basis of salty and umami, vinegar and pepper are reused to bring out the sour and hot taste, the amount of vinegar is moderate in the entrance acidity, and the amount of pepper is appropriate to have its unique fragrance and spicy taste in the mouth. Soy sauce should meet the needs of color, and white cabbage can not be put away. The amount of sesame oil should not be too much, and too much will have a depressive effect on the taste of pepper.

In the cooking of dishes, most of them are first put lard in the frying spoon to heat, use green onions, ginger, garlic in the pot, and then add the field, add the main auxiliary materials to heat, and then use refined salt, monosodium glutamate, cooking wine, pepper water, etc. to adjust the salty and fresh taste, and then put vinegar (some vegetable vinegar should be put first), pepper and other sour and spicy taste, after the taste, pour a little sesame oil, and remove the coriander to make a spoon into a dish.

(6) Precautions: (1) This flavor type is salty and fresh, sour and spicy, and if the salty and umami taste is insufficient, the taste will be weak, and if there is no sour and hot 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 by chili pepper. The spicy taste of the two gives people a different sense of taste, and the use of chili pepper to adjust the spicy taste, when drinking soup, it is easy to make people feel choked.

Cumin flavor

(1) Characteristics: salty, spicy and delicious, cumin flavor and aroma.

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

The main functions of various condiments are: refined salt and monosodium glutamate are mainly salty and umami, chili noodles are spicy, cumin is fragrant, and cooking wine is de-flavored. This type of cumin gives dishes a strong cumin aroma, and the origin of this flavor type is related to the popularity of kebabs.

(3) Scope of application: This flavor type is suitable for pig, beef, sheep, rabbit meat, chicken heart, pigeon, quail and other raw materials, and is suitable for frying, frying, roasting and other cooking methods. This flavor type is the best accompaniment to wine.

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

(5) Preparation method: salty and umami should meet the needs of taste, and on the basis of salty umami, adjust the spicy taste and cumin taste.

In grilled dishes, it is often the baking process in which various seasonings are put (sprinkled). The fried dishes are marinated with refined salt, monosodium glutamate, cooking wine, etc., and then worn into skewers, sprinkled with cumin and chili noodles and fried. When stir-frying, the raw materials are often stir-fried or fried first, then the bottom oil is added, the cumin is fried, the main ingredient is added, and other seasonings are added, and the stir-fry can be even.

(6) Precautions:

(1) The salty and umami flavor of this flavor type should not be thin, and the spicy cumin aroma should be highlighted.

(2) The spiciness, according to the spiciness, should not be too coarse, too coarse is not easy to adhere to the raw materials.

Put everything into a small basin, add 2, 3 cloves of crushed garlic (preferably chopped), balsamic vinegar, salt, sesame oil. If you like the spicy taste, you can add chili sauce or soak the mountain pepper, or pour the dried chili pepper with oil.

4. You can also add cooked thin.

Since ancient times, our country has had the saying that the north and the south, although they are both the same country, but the way of life between the south and the north is too different, and the first manifestation is the diet. There is a big difference between the southern diet and the northern diet, whether it is a big dish in a restaurant or a snack on the street, the difference between the two can be reflected.

We often hear people say that Chinese cuisine is broad and profound. Snacks from one province alone can be tasted for a long time, let alone the whole country. In addition, more and more foreigners like to eat Chinese food. Foreigners who come to China are impressed by the deliciousness of Chinese food. The eight major cuisines are the most well-known to foreigners. However, just count it carefully, these eight cuisines do not have the Northeast cuisine that we are familiar with, so why is Northeast cuisine excluded?

The eight major cuisines can be said to be the representatives of Chinese cuisine, and they are all relatively famous dishes. Sichuan restaurants are popular all over the world, and Cantonese restaurants are also very popular. But everyone found that 7 of the eight major cuisines are from the south, and only Lu cuisine is a northern cuisine. Isn't there a dish that can be picked up in the north? Everyone loves to eat Northeast cuisine, so why is Northeast cuisine not selected?

Even those who haven't been to Tohoku are sure they have a great knowledge of the place. They often see some TV series about the Northeast on TV. Northeast people are very straightforward, and when eating, they give people a special appetite. Eating and drinking with a big mouth is the eating habit of Northeast people. In fact, the food of the Northeast is also a kind of eating habit, and there are many famous ones.

Northeast cuisine is known as the most unpopular cuisine, and for this reason, it has not been on the eight major cuisines, and Northeast cuisine is also the only food type that has not been on the eight major cuisines. At the beginning, many foodies didn't understand, obviously the taste of Northeast cuisine is delicious, why can't you get on the eight major cuisines, in fact, after you have seen the lunch of Northeast people, you may understand.

The names of dishes like Su cuisine, Fujian cuisine, and Hui cuisine are very particular: Longjing shrimp, squirrel osmanthus fish, Buddha jumping over the wall, and so on. They are all interesting and elegant, and the Northeast people are too real, and they will name the dishes whatever they are made of. For example, sauerkraut stewed blood sausage, chicken stewed mushrooms. As soon as it sounds, you know what kind of dish it is, but it still lacks some artistic conception and does not reflect Chinese culture.

And a big reason why Northeast cuisine was not selected into the eight major cuisines is: it doesn't look good and has no plating. It looks like a messy stew, and more discerning diners don't want to eat it. In fact, Northeast cuisine is also very distinctive and exquisite, such as this dipping pickle

health. In the past, you couldn't eat fresh vegetables in the winter, but when spring started, you would eat raw fresh vegetables.

Northeast cuisine is basically a pot of stew, after making it without any appearance, it must not be able to climb the elegance of the lobby, such as the Northeast stewed Northeast pheasant stewed mushrooms and other food, in fact, people who have not really eaten it are completely unappetizing when they see it at first sight, if it looks like there is no feeling of wanting to eat at all, it is because the color looks particularly dull.

In general, there are two main reasons why Northeast cuisine cannot be selected into the eight major cuisines: one is that the name is not good, and the other is that the appearance is not good. Netizens said: The name and appearance make people lose their appetite. Although Northeast cuisine is not as good as China's eight major cuisines, it is also very famous all over the country, and there are many people who like to eat it. Since so many people love Northeast cuisine, is it one of the eight major cuisines?

Northeast stew

Northeast stew, also known as the big harvest, known as "hodgepodge", is a traditional dish in the Northeast. A variety of vegetables such as beans, potatoes, eggplant, green peppers, tomatoes, and fungus are stewed with meat. Northeast messy stew is simple and easy to cook, there are meat and vegetarian, nutritious, delicious and fragrant, it is a common Northeast home cooking.

Pork stew vermicelli

Stewed vermicelli with cabbage and pork is a traditional dish of the Han nationality in Northeast China, which is made of pork, cabbage, vermicelli and other ingredients, with green onions, ginger, garlic, star anise, Sichuan pepper, cumin and other ingredients. Stewed vermicelli with cabbage and pork has a salty and fresh taste, and it is a home-cooked dish that goes well with rice.

Three fresh

It is a traditional dish of Northeast China, made with three kinds of seasonal fresh ingredients: eggplant, potatoes and green peppers. As the name suggests, the name Di San Xian is simple and simple, which also encapsulates a bit of this dish. The fresh flavor and natural green ingredients cover the nutrition of a variety of ingredients, so that the very ordinary ingredients of the three flavors can be made into delicious dishes.

Northeast skin jelly

Northeast skin jelly is made of meat skin, chicken skeleton, green onions, ginger, star anise, Sichuan pepper, coriander root, is a traditional dish in Northeast China, the production method is simple, delicious. It may be difficult for some people to accept, but it is a delicious dish in the homes of Northeast people.

Pot wrapped meat

Pot wrapped meat, formerly known as "pot burst meat", was created in the Guangxu period from the hands of Zheng Xingwen, the chef of Yin Du Xueying, the governor of Harbin Daotai Prefecture. In order to adapt to the taste of foreign guests, the salty and fresh flavor of "charred pork strips" was changed into a sweet and sour dish. The method is not complicated, and it is not difficult to learn, but it is not easy to make the authentic taste of Northeast cuisine.

blood sausage

Blood sausage is the traditional food of the northerners, when slaughtering pigs (sheep), use a large basin to fill some salt water to receive blood, and then stir the blood to make it not coagulate, mix with minced pig (sheep) fat and onion, salt, ginger powder, pepper and other seasonings after enema, tie tightly and bundle firmly, put it in the pot and cook it. Slice it and eat it hot, or put the white meat of the blood sausage at the same time when making sauerkraut, the blood sausage tastes strong and fragrant, oily but not greasy.

Bean pancakes

Bean pancake, make a flatbread with noodles, put it on top of the beans, and stew it in a pot with the beans. The bean pancake is soft when mixed with hot water, and the dough is hard with cold water, but the texture is firm. The bean pancake pays attention to a thick character, because it has to cover the beans and pork ribs in the pot to absorb the smell of the stew, so it is not thin. The longer it is simmered in the pot, the better, and the longer it is, the stronger the flavor. When eating, it is cut into small pieces, and it is an indispensable delicacy in the summer in the rural areas of Tohoku.

Pork ribs stewed with beans

Pork ribs stewed beans are home cooking dishes with pork ribs and beans as the main ingredients, green onions, ginger and garlic, cooking wine, dark soy sauce, Sichuan pepper and pepper as auxiliary materials. Pork ribs and beans are both common ingredients at home, both of which are very delicious, and together they have different effects.

Slippery meat segments

The pork section is a traditional famous dish in Northeast China, which has the characteristics of crispy on the outside and tender on the inside, fragrant and delicious. The finished product is crispy on the outside and tender on the inside, salty and fragrant, and it is a home-cooked dish on the people's dinner table. The pot-wrapped pork derived from the slippery pork segment is a classic in Northeast cuisine. In September 2018, it was rated as one of the top ten classic dishes in Jilin of "Chinese cuisine".

Chicken stew with mushrooms

Chicken stew with mushrooms is a Northeast stew. It is usually made with dried mushrooms, chicken and vermicelli. The mushrooms can bring out the fresh flavor of the chicken, and the vermicelli is refreshing and creamy. The chicken stew with mushrooms is tender and has a high nutritional value. On September 10, 2018, "Chinese Cuisine" was officially released, and "Chicken Stewed Mushroom" was rated as one of the top ten classic dishes in Liaoning.