These are all complete, and many of them with pictures are more intuitive for you, so I won't post them for you. If you think it's too much, just look at the first few websites. I usually look at these websites to learn to cook, and now my cooking has improved a lot!

.net/eubbs/index.php? Showtopic=94345 Yinghua Forum -> A complete collection of Sichuan cuisine

/article/2115/11/17/891339. shtml The coveted Sichuan cuisine * food (Meitu+recipe)

/article_page.aspx? articleid=21441& Cpage=5 Xiaoquan Sichuan Cuisine (1)

/ Nutrition Food Channel _ Sina Life _ Sina.com (there are videos here, which are easier to learn)

cooking.com/ China Cooking.com

/pg/572/;

besides vegetarian recipes, there are other dietary health guidelines.

People's Kitchen

/c41p9.aspx

Omni-directional menu network, with more contents and complete menus. There are other recipes besides vegetarianism.

Mapo Tofu

Sichuan cuisine

is spicy and suitable for all seasons. (Sichuan cuisine)

raw materials

minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (11g), pepper powder, minced garlic, soy sauce, tender tofu (211g), Chili powder, refined salt and chicken soup (131g). Second, stir-fry minced beef and bean paste in another pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt < P > and minced garlic, stir-fry until it tastes delicious, then add 111 grams of tofu and chicken soup, simmer with low fire to make a thick juice, then add water caltrop, and add chopped green onion, pepper powder and monosodium glutamate.

chili pepper Chicken

Sichuan cuisine

is slightly sweet and delicious, and it is one of the traditional Sichuan dishes.

raw materials

211g of bamboo shoots and 111g of green bamboo shoots. 25 grams of pickled peppers. 61g of seasoning oil, 21g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 15g of sugar, 21g of wet starch, 5g of vinegar, 51g of onion, ginger and garlic, and a little soup.

Production process

(1) Cut the chicken with bamboo shoots into 1 cm square dices, mix well with a little salt, soy sauce and cooking wine, paste with wet starch, and mix with some oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop the pickled peppers for later use. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate to make the sweet juice opposite. (3) Heat the frying spoon in big oil with strong fire, and put it in after the oil is hot ...

Dongpo elbow

Sichuan cuisine

The soup is milky white, the snow bean is white, the pork elbow is rotten and soft, the original flavor is original, and the aroma is overflowing

Raw materials

pork elbow, snow mountain soybean, onion, Shaoxing wine and ginger. Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.

the name of the dish is douban crucian carp

Sichuan cuisine

is characterized by bright red color, tender meat, fresh and rich taste, and slightly sweet and sour.

raw materials

2 live crucian carp or 1 mandarin fish (weighing about 611g), 31g of garlic, 51g of chopped green onion, 11g of ginger, 11g of soy sauce, sugar and vinegar, 25g of Shaoxing wine, 15g of wet starch, 2g of fine salt, 41g of Pixian bean paste and 311g of broth. 2, the wok is on fire, the oil is burned to 71% heat, and the fish is slightly fried. Leave 75g of oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, add fish and broth, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate. 3, the original pot is placed on a strong fire, hooked with wet starch, drenched with vinegar, sprinkled with chopped green onion, and poured on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the marinade should be thick, so that the fish can stick to the marinade and taste.

Pocket Tofu

Sichuan cuisine

The soup cabbage is green, salty, fresh and mellow.

raw material

751g of tofu. 51g of winter bamboo shoots and 51g of cabbage. 11 grams of edible alkali, 511 grams of cooked vegetable oil, 511 grams of broth, 511 grams of milk soup, 2 grams of pepper, 11 grams of cooking wine, 3 grams of Sichuan salt and 1 grams of monosodium glutamate.

Production process

Peel the tofu and cut it into strips 6 cm long and 2 cm square, with 31 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 511g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil to 71% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for about 5 minutes for the second time, and then bleach them with clear water. Soak the deep-fried tofu in boiling water again and blanch it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl to make Sichuan home-cooked dish with the characteristics of Sichuan cuisine. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are tender and tender,

raw materials

grass carp 611g, pickled cabbage 111g, red pepper 25g, pickled ginger 15g, chopped green onion 11g, pepper 3g, garlic 5g, refined salt 4g, cooking wine 11g, broth 51g, cooked vegetable oil 51g

Production process

Cut both sides of the fish into 3 parts, pickled cabbage. Put the wok on medium fire, cook the cooked vegetable oil until it is 61% hot, and take it out when the fish is fried yellow; Leave the oil in the pan,

add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup boils, move it to low heat, add pickled cabbage, cook for about 11 minutes, and serve. Add vinegar and vinegar to the pot.

In the normal Sichuan cuisine, the fish fillet should be sliced into fish fillets, with salt, bean powder, egg white and onion added. Add oil to the wok, stir-fry sauerkraut, ginger, garlic and wild pepper, add stock, fish head and fish bones to taste, then put them into the basin, then boil the remaining soup with strong fire, add the fish fillets and then add monosodium glutamate and pepper. Finally, add a little sesame oil to the noodles.

The famous dish Couple Lung Tablet

Sichuan cuisine

is characterized by beautiful color, tender and delicious quality, spicy and fragrant

Raw materials

Beef, beef offal (belly ribs, heart tongue, dry belly and scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper and so on.

Production process

Clean the fresh beef and beef offal, and cut the beef into 511g pieces; Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, boil them with high fire for about 31 minutes, then cook them with low fire for 91 minutes until the beef offal is cooked but not rotten, take out the cooked ones first, and let them cool for later use; Boil the brine with high fire for about 11 minutes, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Smash the cooked peanuts for later use, then cut the air-cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the sauce on them, mix them evenly, divide them into several plates, and sprinkle sesame powder and minced peanuts on them respectively to make Sichuan cuisine, which belongs to

Ant on the tree

. The minced meat is stuck on the vermicelli (like ants crawling on branches) and eaten.

raw materials

main ingredients: 111g of vermicelli and 75g of minced pork. Seasoning: 751 vegetable oil (51 grams of chicken), 5 grams of onion, 3 grams of ginger and garlic cloves, 13 grams of bean paste, 1 grams of Chili powder, 21 grams of soy sauce, 13 grams of cooking wine, 3 grams of monosodium glutamate and 151 grams of soup.

Production process

(1) Heat the oil in the frying spoon to 61-71% heat with strong fire, add vermicelli, fry until it foams, and take it out. (2) Chop the onion, ginger and garlic. (3) After frying, stir-fry the onion, ginger, garlic and Chili powder for a few times, then pour the cooking wine, soup and soy sauce, then add the vermicelli, and after the juice is dried, add monosodium glutamate.

The name of the dish is Hua Chicken

Sichuan cuisine

is characterized by tender meat, fresh and fragrant stuffing and unique flavor.

raw materials

a broiler (about 511g) with its belly cut open. 51 grams of pork, 25 grams of sprouts, 11 grams of pickled peppers, 15 grams of lettuce and 6 fresh lotus leaves. 21g of soy sauce, 21g of cooking wine, 2g of pepper, 11g of ginger and 11g of onion.

Production process

Wash and drain the broiler, remove the head, wings and claws, remove the leg bones, and evenly mix with soy sauce, cooking wine, pepper, ginger and onion, then smear the inside and outside of the chicken, marinate and taste. Pork. Chop the sprouts and pickled peppers (pedicled and seeded) separately. Put the wok on a strong fire, put the pork on the fire to remove the blood, cook the soy sauce and cooking wine, add the sprouts and pickled peppers and stir well to make stuffing. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud, pour out the stuffing, cut the chicken into a note, put it in a horizontal plate, and insert the stuffing and lettuce at both ends of the plate.

Fish Roll with Tomato Juice-Sichuan Cuisine: Sichuan Cuisine

Name of the dish: Fish Roll with Tomato Juice

Features: (The color is moist and bright, the skin is crisp and tender, the taste is mellow, the aftertaste is sweet and sour, and it can be eaten cold or hot. )

raw materials:

411g of fresh fish. 51g of tomato sauce, 51g of pork fat and lean meat, 51g of kelp and 51g of mushroom. 5 grams of salt, 31 grams of cooking wine, 511 grams of vegetable oil, and grams of pepper. 11 grams of ginger and garlic, 25 grams of egg white, 31 grams of bean powder, 51 grams of fresh soup, 11 grams of sugar, 5 grams of vinegar and 11 grams of onion.

Practice:

Wash the fish, wipe it with water, cut it into blades, and marinate it with salt, cooking wine, pepper, ginger and garlic.

Chop pork, arrowroot and mushroom into small grains and put them into a bowl. Add salt, pepper, cooking wine, egg white, bean flour and mix well.

spread the fish fillets with good taste on the table, wrap them with appropriate stuffing, roll them into rolls with the same size, then apply a layer of egg white paste, and put them into dried bean flour one by one and cover them with fine dried bean flour.

put the wok on fire, heat the vegetable oil, fry it with warm oil until it is set, then fry it in fish rolls until it turns golden yellow, drain the oil, pour out the oil in the wok, heat the vegetable oil, stir-fry it with tomato sauce until the oil turns red, stir-fry the onion and garlic until it is fragrant, add fresh soup, salt, pepper, cooking wine, self-sugar and a little vinegar to taste.

Fish-flavored shredded pork-Sichuan cuisine: Sichuan cuisine

Name: Fish-flavored shredded pork

Features: (The color is bright red, the meat is tender, and the four flavors are salty, sweet, sour and spicy. Ginger, garlic and scallion are outstanding)

Ingredients:

351g pork. 111g of water-hair blue tablets, 25g of water-hair fungus and 15g of pickled peppers. 3g of salt, 5g of ginger, 11g of garlic, 11g of onion, 51g of vegetable oil and 11g of soy sauce < P > Practice: < P > Pork is cut into shreds about 7cm and 1.3cm thick, and salt and water bean powder are added and mixed well.

wash the orchid slices and auricularia auricula, cut them into shreds, soak them in red pepper and chop them up; Ginger and garlic are finely chopped, and onions are cut into flowers.

use soy sauce.

vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into thick juice.

put the wok on a strong fire, heat it with oil (about 1.81℃), add shredded pork and stir-fry until it is scattered, and stir-fry pepper, ginger and minced garlic until fragrant, then put it in.

stir-fry the auricularia auricula, shredded broccoli and chopped green onion, add the sauce, quickly turn over the pan and serve.

put the mutton head, the mutton bone and the medicine bag into the pot at the same time, add clear water, add ginger, scallion and pepper, first boil the soup with strong fire, remove the floating foam, take out the mutton slices, then put it into the pot, and stew it with simmer for 31 minutes until the mutton is crisp and rotten.

take out the medicine bag.

The above medicines can be divided into 111 portions.

monosodium glutamate and salt can be added when eating

Dry stir-fried winter bamboo shoots-Sichuan cuisine: Sichuan cuisine

Name of the dish: Dry stir-fried winter bamboo shoots

Features: (Crispy and tender, salty, fresh and dry, with a long aftertaste. )

raw materials:

511g of winter bamboo shoots. 51 grams of lean pork and 51 grams of sprouts. 11 g of cooking wine, 3 g of salt, 11 g of soy sauce, 11 g of sugar, 11 g of monosodium glutamate, 11 g of sesame oil and 511 g of melted lard.

Practice:

Cut the winter bamboo shoots into thick pieces and pat them loosely, and then cut them into pieces 4 cm long and 1.8 cm wide.

the fat and lean pork is chopped into mung bean-sized fine grains.

put the wok on fire, when the lard is reduced to 61% heat (about 132℃), fry the winter bamboo shoots until they are light yellow, remove the oil from the ocean, leave 51 grams of oil in the wok, stir-fry the meat until the seeds are scattered and crisp, add the winter bamboo shoots until they are wrinkled, then cook the cooking wine, and stir-fry the salt and soy sauce: white sugar and monosodium glutamate in turn.

roasted duck with konjac-Sichuan cuisine: Sichuan cuisine

Name of the dish: roasted duck with konjac

Features: (bright red color, tender and delicate konjac, fat and crisp duck, salty and fresh taste, spicy and fragrant)

Ingredients:

tender and fat duck, water konjac, green garlic sprout, Shaoxing wine.

cut the konjac into strips, blanch it twice in a boiling pot, remove the lime smell, and then float it in warm water; Put the wok on a high fire, add pork fat to 71% heat, stir-fry duck strips until light yellow, then clean the wok, add broth to boil, remove pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce, and cook until the juice is thick and duck soft. When konjac is tasty, add green garlic sprouts and monosodium glutamate, and thicken it with warm starch.

Fried Fish Slices-Sichuan Cuisine: Sichuan Cuisine

Name: Fried Fish Slices

Features: (Crispy, tender and fragrant, suitable for shades, best with wine. )

raw materials:

411g of fresh fish, 411g of cooked pig fat meat, 11g of fresh bamboo shoots, 51g of ham and 25g of lettuce. 4g of salt, 21g of cooking wine, 51g of egg white, 51g of bean powder, 5g of sugar, 11g of sesame oil, 251g of vegetable oil and 5g of vinegar.

Practice:

Slice the fish into pieces 5 cm long, 3 cm wide and 1.3 cm thick.

pork fat slices are sliced into 5 cm long, 3 cm wide and 1.5 cm thick.

these two kinds of tablets were evenly divided into 24 pieces; Fish fillets are marinated with salt and cooking wine.

fresh bamboo shoots are cut into thin slices 4 cm long and 1.7 cm wide.

chop the ham into small pieces.

spread the fat pork on a plate, remove the oil once or twice with a clean cloth (wring it out after soaking in hot water), then spread the egg white and soybean paste evenly, and stick a bamboo shoot slice on a fat pork, which will make it fat.