The Practice of Sichuan Cuisine The Practice of Sichuan Cuisine 1. Sichuan Cuisine Meat
Ingredients: 370 grams of pork hind legs.
Accessories: 70g of green garlic (green pepper and yellow garlic can also be used).
Seasoning: 25g of big oil, 0/2g of flour paste/kloc-,and soy sauce.
12g, cooking wine12g, sugar 5g, bean paste 5g, onion 5g and monosodium glutamate 3g.
Practice:
1. Cut the meat into 4 cm wide strips, cook it with boiling water and cut it into pieces, and cut the green garlic into inches;
2. Stir-fry the white meat in hot oil until the meat comes out and rolls up, and then add watercress.
After the sauce and flour paste are fried, add green garlic and other seasonings, and then stir-fry for a few times.
The practice of Sichuan cuisine II. Boiled pork slices
Ingredients: lean meat (pork, beef, fish is also acceptable), a few pieces of green vegetables, oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, minced shallots, watercress, cooking wine and soy sauce.
Practice:
1. Slice the meat, use a little soy sauce and starch, and cook wine for a while;
2. Put the oil in a hot pot. When the oil is seven minutes hot, add ginger, garlic (shredded) and watercress and saute until fragrant. Pour in about 3 small bowls of cold water. After boiling, add vegetables, scald them, pick them up and put them in a soup bowl.
3. Put the meat slices into the pot one by one. When the water boils, roll them twice to put them in a soup bowl with a green vegetable bottom. Sprinkle Chili powder and pepper on the meat slices.
4. Heat the pot, stir-fry with pepper, don't fry it, it will be bitter, then put it on the chopping board and crush it and sprinkle it on the meat slices;
Finally, pour the oil into the pot and heat it, then pour it on the cooked meat slices, and you can see the sizzling sound on the noodle soup. By the way, put some minced shallots and boil the meat slices.
The practice of Sichuan cuisine III. Mapo Tofu
1, cut the tofu into 2cm square pieces, pour clean water into the pot, add a little salt after boiling with strong fire, then blanch the tofu in the pot for 2 minutes, take it out and drain it for later use;
2. Heat the oil in the wok. When the oil is 40% hot (put your hand above the wok to feel warm), pour in the minced meat, stir-fry it, and take it out after peeling;
3. 40 grams of Pixian Chili sauce, 20 grams of lobster sauce, 5 grams of Chili noodles (1 teaspoon), 30 ml of soy sauce (2 tablespoons), 50 grams of garlic sprouts and 3 grams of chicken essence (1/2 teaspoons);
4. Pour oil into the wok again. When the wok is heated to 30% heat, add Pixian hot sauce to stir-fry until fragrant, add Chili noodles and lobster sauce, stir-fry red oil, add appropriate amount of broth (or clear water), and pour tofu to cook for 3 minutes. Add soy sauce and thicken with water starch once;
5. Then add minced meat, chicken essence and garlic sprouts, cook for 2 minutes, then pour in water starch to thicken, collect the juice, put it in a bowl, and sprinkle with pepper noodles.