Here we want to distinguish the taste characteristics of different marinade dishes. First of all, the taste standard of commercial freshly fished brine dishes is that the brine is rich, the back is sweet and spicy, and the spicy and appetizing. The taste standard of commercial five-spice river brine is based on five spices, the halogen is strong, and the gum is used to highlight the characteristics of the original taste of meat. YijiaChuan cuisine believes that these are two different flavor patterns, with different emphases, the same roots, but the characteristics of expression have their own advantages. The similarity is the five-spice base, the difference is the expression of the main body taste. Distinguish these and then follow the deep ploughing analysis below.
Traditional Sichuan brine
Freshly fished marinades
The so-called five-spice flavor is the basic brine and the main brine, to make any Sichuan brine dish, you must first have five spices to give the brine a bottom. Of course, the fragrance comes from spices, which we also call brines. At the same time, spices are Chinese herbal medicine. If it is medicine, it has a medicinal taste. The proportion is large, the amount is more, and the drug primer becomes, of course, it will be bitter and the medicine tastes heavy. Yijia Sichuan cuisine believes that we use brine in four or two thousand pounds to enhance the taste, not in the medicinal primer. In the brine technology, spices are used to give titian to brine dishes, spices only play an auxiliary role, if only the brine is used to judge the brine technology, it is a very ignorant performance. The brine is less and fine to produce a brine taste, and more brine must produce a medicinal taste. The brine technology requires grease, amino acids, and gums to absorb a small amount of brine flavor. This is the role of the brine.
Freshly fished brine packs
The brine recipe is the data and basis recorded by the chef in the brine production process according to the on-site production situation. Yijia Sichuan cuisine believes that how much of the various spices are used records how much. This is a well-founded on-site grab, not the keyboard man who knocks on the keyboard a few times and takes it out to share for free. Among them, the following four problems should be considered:
A variety of octagons
Five kinds of Sannai
First, it is necessary to take into account the five-spice base, highlight the aftertaste, and release the tail incense.
Second, we must also consider the amount of brine, the overall ratio of brine and brine, the proportion is too large, the medicinal taste will be heavy.
Third, in order to release the aftertaste and tail fragrance of the brine, the proportion of aromatic spices should be accurate, and more is greasy.
Fourth, minimize the amount of bitter fragrance spices, bitter spices with less to improve the sense of fragrance, excessive use will be uncoordinated, resulting in bitter taste and medicinal taste.
First, first of all, it is necessary to determine whether the phenomenon of scorching paste has been produced during the production of spicy brine red oil.
Second, in the brine formula, whether the amount of licorice, tangerine peel, cloves, etc. is reasonable, or there are inferior spices, and they have not been effectively treated.
Third, find out the origin, variety, and quality of the peppercorns you use to make in-depth judgments.
Fourth, the overall proportion of brine is too large.
YijiaChuan cuisine believes that boiling chinese medicine, bitter mouth good medicine, want is the medicinal effect, do brine dishes, want to be delicious, so the technical details and the natural taste of the ingredients are the most important, in order to achieve the taste of fragrant brine, only four or two thousand pounds of the use of a small amount of spices, play its maximum value. Do technology, the problem is not terrible, as long as the cocoon is peeled off, it will be able to solve the root cause of the problem. Commercial spot fishing produces a bitter taste, and the most common problems appear in the above four aspects.