Sichuan-style pickled vegetables with garlic chives

Author: Pan Lin
Publisher:
Publish Date: 2005-10-01
Features: With the progress of the times, cuisine must also evolve. The author of this book has followed this trend and introduced numerous innovations in the preparation methods of wine-infused dishes, specifically in two aspects: First, breaking away from the traditional types of alcohol used, the author has created new wine flavor profiles and incorporated various well-known brands. For example, Laojiao, Jinanning, Langjiu, Maotai, Nv'erhong, Meilulu, etc. In terms of alcohol varieties, new additions include fruit wines, champagne, beer, and rice wine, which are used to create distinct flavors such as spicy-salty wine, fermented-salty wine, wine-flavored sauce, wine-flavored minced sauce, and wine-flavored fish-flavored sauce. Second, in cooking methods, techniques such as soaking, marinating, steaming, stewing, braising, roasting, and pickling with wine are employed. In terms of wine usage, innovative methods include drizzling wine at the end of cooking, using wine for seasoning, braising with wine, and burning wine during cooking. Through these techniques, the importance of wine in dish preparation is highlighted, emphasizing its functions in enhancing flavor, removing fishiness, adding texture, and improving freshness. The book features 200 dishes, including various styles and ingredients, which both break from tradition and inherit it, allowing wine-infused dishes to develop while preserving their essence. It is suitable for chefs and home cooking enthusiasts alike.