1, pickled fish
Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. It is made of fresh grass carp and Sichuan pickles. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth.
raw material
Grass carp 1 tail, pickled cabbage 100g, pepper 20g, ginger slice 10g, garlic 20g, starch, cooking wine, salt, chicken essence, egg white, pepper and clear soup.
manufacturing process
1. Wash the killed fish first. Be sure to clean the black film in the fish belly and chop off the head.
2. Close to the fishbone and slice the fish.
3. Slice the fish skin under the slice downwards, obliquely cut into thick fillets, cut the fish steak into long strips, and cut the fish head in half.
4. Grab the fish fillets with proper amount of salt and cooking wine and marinate them for later use.
5. Dry the water in sauerkraut by hand and cut it into filaments for later use;
6. Heat the wok, put oil, add ginger, onion and garlic, and then add sauerkraut and pepper.
7. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.
8. Drain the fish head and fish, and cook for 15 minutes, so as to get a delicious taste.
9. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, chicken essence and pepper to taste, serve out a deep dish and sprinkle a little chopped green onion on the fish fillets.
Flavor characteristics
1. There are many theories about the origin of pickled fish. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the Chengdu-Chongqing Highway, and the South River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation spread like wildfire, and all parts of the province followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous.
2. "Pickled fish" is a soup made of fresh fish and kimchi, named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. "Fish with Chinese sauerkraut" is a famous dish in Sichuan home cooking. It was a hit in the 1990s. All restaurants in Sichuan prepare this dish, which is very famous in the province. With the sales of soft pickled vegetables all over the country, "pickled fish" also swept the whole of China. In the capital, it is as famous as "kung pao chicken" and a household name.
2. Spicy boiled fish
Seemingly primitive, the actual workmanship is exquisite. Choose fresh and vigorous live fish to give full play to the cold, qi and blood-nourishing effects of pepper. The cooked meat is not tough at all, and it tastes smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. A dazzling array of red peppers make people shine, spicy but not dry, hemp but not bitter. "Ma Shang, it's spicy enough" makes boiled fish popular all over the country.
raw material
A grass carp and soybean sprouts (about 500 grams)
Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.
manufacturing process
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining boiled fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);
2, add water to the pot to boil, wash the bean sprouts, put them in boiling water, remove them and put them in a large basin, sprinkle a little salt according to personal taste, and set aside;
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.
The taste of boiled fish depends on the quality of raw materials such as pepper and pepper.
pepper
Spicy temptation boiled fish uses a kind of dried red pepper commonly known as "bullet". It is produced in the mountain city of Chongqing, and is made of fresh products collected around early autumn. At this time, the pepper is long, thick, fresh in color, with few seeds, spicy and sweet, with the best quality, and it will not turn black and scorch when cooked in high-temperature red oil.
pepper
The collocation of peppers is more particular, and only the peppers produced in Guizhou can boil out that special hemp taste. The peel of this pepper has a special fragrance and a strong and lasting hemp taste.
Boiled fish made of these special peppers and pepper is spicy in the mouth, not dry and spicy.
3. Douban crucian carp
raw material
2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g garlic, 50g chopped green onion,10g ginger, 65438 soy sauce, sugar and vinegar, 25g Shaoxing wine,15g wet starch, 2g salt and 40g Xi.
manufacturing process
1. Wash the fish, gouge out two knives on both sides of the fish (the depth is close to the fish bones), smear Shao wine and fine salt and marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, and cook the fish and put it on a plate.
3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish.
Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
4, hot waist flower
raw material
Pork tenderloin 400g, auricularia auricula10g, winter bamboo shoots 25g, oil 75g, soy sauce10g, onion 5g, ginger juice 5g, cooking wine 8g, monosodium glutamate 3g, garlic slices 5g, green pepper 5g, soup 5g and starch 5g.
manufacturing process
(1) Peel the middle piece of pork tenderloin and cut it into pieces.
(2) washing auricularia auricula, cutting winter bamboo shoots into small segments slightly smaller than waist flowers,
(3) Put sugar, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl, and make it into thick juice.
(4) firstly, blanching the auricularia auricula with boiling water respectively, and then controlling the water,
(5) Stir-fry for a long time, put the oil on the fire until it is 70% to 80% hot, add the cooked kidney flower, control the oil slightly, scoop in the base oil, stir-fry the chopped green onion, stir-fry the kidney flower, fungus and winter bamboo shoots, and add the sauce to stir-fry quickly for a long time.
5. Fish-flavored shredded pork
raw material
350g of pork, 0/00g of water blue tablets/kloc-,25g of water fungus, and 0/5g of pickled pepper/kloc-. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.
manufacturing process
1. Cut pork into 0.3 cm thick shreds, add salt and water bean powder and mix well.
2. Wash the blue slices and fungus, shred them and soak them in red pepper. Ginger and garlic are cut into fine powder, and onion is cut into flowers.
3. Use soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt to make sauce.
4. Put the wok on the fire, heat it with oil (about 180), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.
6. kung pao chicken
raw material
300 grams of chicken breast. Dry pepper 15g, pepper 5g, peanut 50g. Ginger, onion, garlic 10g, oil 25g, lard 25g, salt 2g, cooking wine 20g, watercress powder 80g, soy sauce 25g, vinegar 15g, sugar 15g, monosodium glutamate 0.5g and soup 50g.
manufacturing process
1. Wash the chicken breast, remove the tendons and oil, pat it loose with a knife, cut it with a cross knife (the depth is 2/ knife of the meat thickness), then cut it into squares 1.5 cm square, add salt, cooking wine and water bean powder and mix well.
2. thousands of peppers; Remove pedicels and seeds and cut into small pieces.
3. Cut the onion into small pieces.
4. Cut ginger and garlic into small pieces.
5. Remove the red color from the peanuts, fry them in the oil pan and take them out for later use.
6. Mix soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, water bean powder and soup into litchi-flavored witch sauce in a small bowl.
7. Put the wok on high fire, heat the wok with oil, stir-fry the peppers slightly when 20 peppers are browned, add good pork oil, stir-fry diced chicken, add ginger, garlic and onion, cook the sauce, stir-fry quickly, add peanuts and stir well, then take out the pan and plate.
7.small fried chicken
"Xiao Jian" is a common dish name in Sichuan cuisine, which is characterized by no oil, no pan change, quick juice mixing, one-stop operation and short-lived brilliance. Today, this fried chicken with double peppers is made with the most common Sichuan seasoning.
raw material
300g of chicken leg meat, 50g of green pepper, 50g of red pepper, 5g of salt, 20g of cooking wine, 0g of onion15g, 0g of soy sauce10g, 0g of monosodium glutamate, 0g of ginger10g, 0g of garlic10g of fresh soup.
manufacturing process
1, boneless chicken leg, pat it loose with a knife and cut it into a diamond-shaped flower knife. Cut into cubes 1 cm square, add salt and cooking wine and mix well.
2, diced green and red peppers, soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, water bean powder, fresh soup to make sauce.
3. Put the wok on a strong fire, heat it with oil, add the fried chicken seeds, add the green and red peppers, ginger and garlic slices, stir-fry until fragrant, then stir-fry the onion evenly, and cook the sauce until it is bright and oily.
8. Sichuan style pork
Sichuan cuisine is a traditional dish for cooking pork in China Sichuan cuisine, which can be cooked by every household in Sichuan. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded as the first choice. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of Sichuan cuisine.
raw material
Pork belly 150g green pepper 50g garlic sprout 50g sweet noodle sauce 20g douban chili sauce 10g sugar 10g monosodium glutamate 5g soybean oil 30g.
manufacturing process
1. Rinse the meat, and then cook the whole meat in cold water for about 20 minutes.
2. Try to insert it with chopsticks. If there is no blood oozing out, it will be cooked thoroughly. Take out, cool and cut into thin slices.
3. Wash the green and red peppers, remove the pedicels and seeds, and cut into small pieces 3 cm square.
4. Young crops, cut into sections.
5. Come on in the wok, first pour in the sliced meat and stir fry.
6. Shrink the fat part, add the green pepper and stir fry a few times, then serve first.
7. Stir-fry sweet bean paste and spicy bean paste with the remaining oil in the pot.
8. Pour back the sliced meat, green pepper and garlic, stir fry together and season.
9. Mapo tofu
Mapo Tofu is one of the most local dishes in China. The characteristic of this dish is that it is cooked by "burning". The white tofu is dotted with brown-red minced beef and oil-green garlic seedlings, and a circle of bright red oil, such as emerald inlaid with amber, has a unique flavor of hemp, spicy, spicy, tender, crisp, fragrant and fresh.
raw material
Tofu (250g) Beef (fat and thin) (75g) Douchi (15g) Pepper powder (3g) Cooking wine (5g) Salt (3g) monosodium glutamate (2g) Starch (pea) (5g) Peanut oil (15g) Onion (5
manufacturing process
1. Cut the tofu into 2cm square pieces, soak it in boiling water with a little salt to remove the beany smell, take it out and soak it in clear water.
2, lobster sauce, bean paste chopped, ginger minced.
3, the wok is hot, put oil, add beef stuffing and stir fry.
4. When the beef stuffing is fried to golden brown, add the bean paste and stir fry.
5. Add lobster sauce, Jiang Mo and Chili powder, stir-fry until the beef changes color.
6. Boil the stock, add tofu and cook for 3 minutes, and thicken with wet starch to taste.
7. Sprinkle with pepper noodles after serving.
10, home-made tofu
raw material
Tofu (700g), pig fat (100g), green garlic sprout (50g), lard essence (100g), cooking wine (20g), salt (7g), douban hot sauce (50g), monosodium glutamate (2g) and sesame oil.
manufacturing process
1. Tofu is replaced with slices 5 cm long, 4 cm wide and 0.6 cm thick, placed on a flat plate, salted and drained;
2. Chop pork into powder or small pieces, and cut garlic seedlings into 2 cm segments;
3. Douban hot sauce should be chopped; Boil lard, add tofu, fry on both sides and take it out;
4. In addition, boil the oil, add minced meat and stir fry, cook wine, and add douban hot sauce and stir fry;
5. Add tofu, salt, monosodium glutamate and soup, stew, collect juice, add garlic sprouts and sesame oil, and plate.
Tip: Don't put too little water, more chicken essence will taste better, and tofu must be cooked slowly to taste.