Master Lu Chuan always told me that "the formula is not important". Why?

Sichuan's pot-stewed dishes are very famous. Many people go to Sichuan to teach with Master in order to learn Sichuan pot-stewed dishes. However, according to Bian Xiao, Master Lu Chuan often told his disciples that the formula is not the most important in the braised taste. Why? Bian Xiao reached the following conclusions after investigation.

First, the function of the formula.

In fact, the formula has only two functions in braised dishes. The first is to keep the aroma of the pot-stewed vegetables stable, and the second is to enhance the aroma. When cooking pot-stewed vegetables, if we add spices at will every day, it will lead to different tastes every day. Maybe it smells good today, but it won't smell good tomorrow, which leads to the deviation of the taste of braised dishes. Therefore, the formula is only used to stabilize the flavor of braised dishes, and its auxiliary seasoning is to keep the original flavor of the ingredients, otherwise everything in braised dishes will become spicy in the end. Therefore, the formula is only used to roughly determine the taste of a braised dish to prevent it from being too heavy or too light. Do not control the seasoning of pot-stewed vegetables, either eat stew or eat seasoning. The meat pickled in this way is not liked by people.

Second, temperature is very important.

Although seasoning is very important in braised dishes, it is not as important as salt. If a pot-stewed dish has no salty taste, no matter how much seasoning is put in it, it is tasteless. Marinated vegetables, the heat is the most important. The temperature determines the taste and the required temperature. For example, when you need braised pork products, the curing time will be longer, but when you pickle vegetables, it may be less than 1 minute, so the degree of heat is the most important. The average pot-stewed chef has rules on how long to marinate what kind of dishes.

Therefore, it is not important whether the formula mentioned by Master Lu Chuan is correct or not. Only by controlling the formula, oil, salt, temperature and time can the brine be good. If one link goes wrong, it is useless to do other links well, and the pickled food is not so delicious.