The oil in Sichuan cuisine is just a surface, just a layer of oil on the surface.

Sichuan cuisine is one of the eight major cuisines in my country. It is very popular because of its unique flavor. The biggest characteristics of Sichuan cuisine are its numbness and spiciness, as well as its oil. Most Sichuan dishes, such as hot pot and boiled pork slices, have a layer of red oil floating on the surface in addition to peppercorns and chili peppers, giving the impression that the vegetables are soaked in oil.

In fact, not all Sichuan dishes are oily. There are also many vegetarian and meat-vegetarian dishes. Even if some of them contain fatty meat, they are cooked after draining the oil. As for other foods such as hot pot and boiled food, there is actually only a layer of oil on the surface, not as much as imagined, and it will also go through the process of rinsing, dipping it in soup and dipping sauce, and the oil has actually been transferred. .

Extended information:

Sichuan cuisine looks oily, but Sichuan people do not get fat:

1. The two main culprits of making people fat are carbohydrates. One is sugar. Sichuan people love to eat hot pot. They are often full after eating hot pot and only eat a little rice in the bowl. Sichuan people are very good at controlling their staple food, which reduces the intake of carbohydrates and controls the triggers of obesity.

2. Spicy can promote metabolism and stimulate the human digestive system. Therefore, Sichuan people who love spicy food will easily digest the excess oil. Moreover, Sichuan is located in a mountainous area, and Sichuan people’s The amount of exercise is also relatively large and digestion is fast.