Preserved meat

Author: Zhang Zhengxiong (Editor)
Publisher:
Publish Date: 2005-01-01
Features: Braising, or "Lou," is a cooking method where meat and vegetable ingredients are boiled in saltwater with aromatic spices. Sichuan-style braised dishes use a wide range of spices, resulting in rich flavors and excellent effects in removing gamey, fatty, and fishy odors. Additionally, due to their convenient ingredients and suitability for both meat and vegetables, Sichuan-style braised dishes are delicious and widely loved by people from all walks of life. In recent years, new-style braised dishes that undergo further processing after initial braising have been introduced, extending the culinary techniques of Sichuan cuisine in the branch of braised dishes. This has laid a solid foundation for Sichuan-style braised dishes, and as a result, these dishes have gained international fame due to the reputation of Sichuan cuisine. This book primarily introduces the cooking techniques and production processes of Sichuan-style braised dishes, including detailed amounts of main and auxiliary ingredients. Readers can freely adjust the quantities of various seasonings according to their personal tastes, habits, and needs. The publication of this book aims to assist readers in making braised dishes and also provides another perspective for the innovation and development of Sichuan cuisine.