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This dish also reflects why Sichuan cuisine is known as "the taste in Sichuan", and the seasoning technology is the best in the world, not bragging.

Chapter 251 Sichuan Cuisine Flavor—Fish Flavor

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The dish of fish-flavored shredded pork is easy and easy to say, but difficult to say.

This dish is not an ordinary home-cooked dish, but a question for a professional chef exam.

Generally speaking, it is the same as the coir raincoat cucumber. It is to test whether the chef has reached the professional entry level. It is not difficult at all for professional ones, but it should be difficult for unprofessional ones.

It's easy to say, but it's just a fried shredded pork.

There are still some similarities with ordinary fried shredded pork.

Brother, the main reason is that this dish is not only exquisite in knife skills, seasoning, and cooking, but also very particular.

Because there are many steps, if there is a problem in a certain link, no effect can be produced.

For a simple comparison, amateur players can cook shredded pork with green peppers, and if they don’t do it well, they won’t be so bad.

After all, if you cut the meat and green peppers finer, it’s worth the money. If you let the oil go, most of them can be eaten.

Fish-flavored shredded pork is different from green pepper shredded pork. If it is poorly done, it is a dark dish. After it is successful, it will be delicious. Simply put, - the more steps in the first dish, the more important points, everything is an important step, there is no It's not important, then, this dish is obviously a problem for ordinary housewives and cooks. If it were Liu Xing before, he probably wouldn't challenge this unconventional Sichuan dish with fish flavor.

However, after all, people have to pursue a little bit. The current Liu Xing is no less confident in his cooking skills than the ordinary junior high school students in Yuanyue. What he lacks is knowledge, experience, and the types of dishes he cooks today.

However, the more this is the case, the more you need to learn.

In essence, cooking is nothing more than familiarity.

No matter how good the talent is, it is better to be diligent in cooking. I have tried to cook all kinds of dishes, and I am willing to study and think seriously. After a long time of hands-on, even an idiot can cook what most people think Delicious cooking.

And if you have a certain talent, you can make dishes with the effect of medicine.

For any dish, the first thing is to prepare the ingredients.

Of course, as the business of Liu's restaurant is getting better and better.

Therefore, in addition to the ingredients needed for daily business, Liu Xing can also prepare some more ingredients to practice his cooking skills.

This is also the characteristic of most restaurants in Yuanyue Food Street. Compared with other restaurants, the restaurants here are more academic style.

In other high-end cuisine restaurants, they usually focus on fixed signature dishes, and rarely actively and frequently develop some new dishes unless the business is deserted.

However, most of the chefs at the restaurants in Yuanyue Food Street are graduates of Yuanyue Tea Lao Food Science Park.

The projects are basically senior chefs, and most of them have some pursuits, wanting to break through their strengths to a higher level.

Under this environment, these chef-level chefs spend most of their time researching new dishes from 2 and improving the traditional dishes they were good at before.

As for the signature dishes that customers want to eat, except for some stores that are understaffed, the store manager and chef will make it by hand.

Usually, the signature dishes of Oita high-end restaurants in Yuanyue Food Street are more likely to be cooked by helpers.

What tests the ability of high-end chefs is more the understanding and creativity of cooking wisdom.

Ordinary high-end restaurants can satisfy the appetite of regular diners, and only need intermediate chefs to follow the recipes of senior chefs. Liu Xing is constantly learning new dishes, and he is not hungry at the moment, he is willing to learn any dish. Instead, master some techniques by learning some representative dishes.

For example, the fish-flavored shredded pork dish, in essence, needs to learn the seasoning skills of fish flavor through this dish. "150 grams of pork tenderloin, 75 grams of lettuce, 75 grams of water-flavoured fungus, 50 grams of two vitex pickled peppers 20 grams of ginger, 20 grams of garlic, 25 grams of shallots! This is the main material -.. Well, there are seasonings below, Sichuan salt branch - - tsp, soy sauce - tsp, cooking wine 2/2 - cup, a small amount of monosodium glutamate, 4 spoons of white, 45 spoons of mature vinegar, [-] teaspoons of sesame oil, [-]/[-] cup of salad oil, [-] grams of starch, one tablespoon of water... Liu Xing silently looked at the ingredients and seasoning of the recipe, but did not look at the production steps , meditating in my mind, possible production steps.

As I looked at the recipe, I compared it - I didn't look at the recipe, and imagined the steps based on the ingredients.

After a while, he still shook his head, it seems that there is still a gap between himself and those rich chefs.

Many of the seasoning and cooking processes are different from the recipes.

This difference, very successful, is the key to success.

If he were to be a small master, all the delicious dishes he had eaten would become his knowledge base.

The next time you want to taste what kind of food, even if you have never eaten that kind of food, you can simulate it in your mind with the taste you have eaten, and then you can make it.

Later, the cooking knowledge and techniques he mastered became more and more powerful. Sometimes, he didn't even need to think for a long time, and he immediately created an unprecedented dish when he heard a name or proposition.

Liu Xing probably wouldn't be envious of this kind of talent!

However, after being able to make a dish, it is very helpful to understand the core points, and then to make a similar dish by analogy.

When you have not yet mastered a taste type, the most important thing is to learn the most representative dish in this taste type as the parent method. After that, other dishes of the same taste type will follow this experience, and so on! This is also one of the ways to learn Sichuan cuisine4!

Dishes, focus on seasoning!

And the skill of seasoning, if it can only be used in one kind of dish, it would be too monotonous! Therefore, there is a term in Sichuan cuisine called - -flavor type!

The method of a representative dish, that is, the problem-solving steps are left to you. If the core key points are not revealed, and other dishes with similar tastes are not used by using these methods, then Yumu cannot teach it.

To put it simply, although Sichuan cuisine has a variety of dishes and flavors, the core is still inseparable from some main representative taste types.

That is to say, representative Sichuan cuisine, which actually represents some taste types.

For example, Langpo Tofu represents the spicy flavor, not other flavors of Sichuan cuisine. As we all know, this flavor is characterized by spicy and spicy.

Twice-cooked pork is a home-cooked type, which is characterized by fresh, salty and slightly spicy.

To put it simply, if a dish represents Sichuan cuisine, Huiguo, represented by this home-cooked style, is obviously more representative of Sichuan cuisine than Xiangpo Tofu.