Spicy style - spicy
Sichuan cuisine is often spicy. Spicy is undoubtedly the most domineering kind of spicy. The main seasoning of spicy is composed of Hanyuan Dahongpao pepper and the famous two gold bars of dried chilli. The flavour is both hemp and spicy, and the color is red and bright. It is widely used in various famous or unfamous dishes. Spicy flavor has the difference between hot and cold dishes. The spicy food in the cold dish is made up of refined salt, sugar, soy sauce, red oil, sesame oil, and pepper noodles (oil). The couple's lung slices and saliva chicken are in this list. Among the hot dishes, spicy hot pot, spicy, boiled fish, spicy crayfish, Mao Xuewang ... listen to people feel hot air.
Recommended dishes:
Scallop chicken: The chicken used in this saliva chicken is a black-bone chicken with a thin and tender skin. When it comes to the mouth, it's cool and spicy. It's not the kind of hotness that makes people scream. It's just a blur. The peanuts in the dish are very chewy, and the whole dish tastes an extra layer.
Boiled fish: A delicious meal that everyone on the planet knows is also a journalist's favorite, thinking about everything. Peppers, peppers, fillets, bean sprouts, and cucumbers hidden in a red soup... Searching for fillets while carefully avoiding peppers, the whole process is like a treasure hunt.
Spicy style - spicy
When "appetizing" met "drinking spicy", it produced "spicy". Speaking of spicy food, we must mention that it is Hunan cuisine. Among the eight major cuisines, Hunan cuisine is famous for its spicy flavor. It uses a wide range of ingredients and is rich in oil, with pepper and smoked wax as raw materials. The hot and sour taste of the cold dish, the wild yam and chicken that stew from the crock, the ducks and bacon of all kinds of practice...think of it will make the index finger move.
Recommended dishes:
å‰ å‰ å‰ å‰ å‰ å¤´ å‰ å‰ å‰ å‰ å‰ å‰ å‰ å‰ å‰ å¤´ 头 头 头 头 头 头 å‰ å‰ å‰ å‰ å‰ å‰ å‰ å‰. After eating the fish head, put the rice or noodles into the soup, which is not wasted.
Sharp pepper preserved eggs: under the green pepper, quietly lying crystal eggs, with the background of the red oil, a number of sesame seeds, “in the meantimeâ€, hope there has been appetite. The entrance is delicious and spicy, and it is very suitable for serving dishes.
Spicy Spicy Shrimp: Like Spicy Crab, it is a “representative†in the spicy family. The savory flavor is fully immersed in the shrimp, and the shrimp itself is sweet, a word of incense, and a word is spicy.
Stone pot tendons: This is a Chongqing cuisine, but it is also a member of the spicy family. The ribs are already soft and rotten, but at the same time they have toughness and good taste.
The spicy style - hot and sour
The production of hot and sour, mostly related to the geographical location, such as Yunui, but also in Southeast Asia, for example, the hot natural climate has formed its hot and cold food culture characteristics. However, there are exceptions, such as South Korea, it is not hot, but Koreans are sore and picky. When the spicy and acid are intimately contacted, not only is the appetizing solution greasy, but also a soft sour taste has relatively weakened the degree of spicy.
As for the hot and sour dishes, pickled fish, hot and sour powder ... ... South Korea's more hot and sour dishes, to Thailand, for example, the famous hot and sour dishes are Tom Yum Goong soup, curry crab, green curry Seafood and Thai lemon steamed chili fish. Its hot and sour comes from a variety of spices. Spicy chili peppers and other hot peppers from Thailand, the acid comes from Thai lemon, a small, sour taste, with a typical Southeast Asian flavor. In addition, common curries, lemon leaves, lemongrass, and so on, also contributed their own power for the hot and sour.
Recommended dishes:
Pickled fish: a good pickled fish should be delicate fish, pickled cabbage mellow, hot and sour taste combined.
Nyonya Chicken: A typical Southeast Asian dish, the entrance is sour and sweet, with a bit of spicy, it is an appetizer.
Spicy style four - mustard
The Japanese diet has always been light, but Japanese people who prefer the original taste of the ingredients but have a special liking for hot things are hot and spicy. The mustard nuisance mainly comes from wasabi, also known as green mustard and mustard. The name of green mustard is intended to distinguish it from the traditional Chinese mustard. Although both have similar rushing and spicy, they come from different plants. Yellow mustard is the seed of the plant, and wasabi is the root of the plant.
There must be three types of paste: paste, powder and puree. Muddy is washed with fresh wasabi, and then scraped with a fine-grasped velvet; powdered ones must be mixed with water for 2 to 3 minutes before use, so that it stimulates the spicy smell and uniqueness. Flavors are produced; the paste is the finished product, and it is also our most common, like toothpaste, and can be extruded when used. In addition to these three, there is also mustard oil, which is also one of the sources of mustard.
Recommended dishes:
Green mustard shrimp: The shrimp's sweetness, coupled with the mustard's aggressiveness and spicy vigor, are actually very harmonious. Under the effect of mustard, shrimp became more "flavored".
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