Sichuan-style fish fragrant vegetable

Author: Pan Lin
Publisher:
Publish Date: 2005-06-01
Features: The key to making fish-flavored dishes is that sugar and vinegar cannot be too much or too little, whether in cold dishes or hot dishes. When making fish-flavored dishes in cold dishes, you can skip the thickening agent, and the seasoning does not go into the pot, with slightly less vinegar; in hot dishes, pay attention to using the right amount of saltiness. Adding pickled red chili peppers makes the dish colorful and fresh and spicy. The dishes selected in this book, while retaining the original characteristics of fish flavor, also boldly use new seasonings to further enrich this flavor profile. In terms of cooking methods and ingredient selection, there are also innovations, making fish-flavored dishes more diverse and colorful to cater to different tastes and levels of diners' demand for fish-flavored dishes. The book introduces 200 dishes in total for everyone's reference and to provide a platform for culinary exchange with peers.