Many people like to eat Sichuan food, especially after Sichuan food was introduced to Guangdong, Cantonese people also began to like spicy food. So how should you prepare delicious Sichuan cuisine? The following are the secrets of Sichuan cuisine recipes compiled by the editor of Clearview. I hope it can help you.
The secret of making Sichuan cuisine recipe braised crayfish
Ingredients: crayfish, garlic, ginger, scallions, star anise, bay leaves, dried red pepper, Sichuan peppercorns, coriander
Method:
1. Clean the crayfish one by one, cut the shells on both sides of the shrimp head, cut off the gills, pinch the middle piece of the shrimp tail and pull it out hard to remove the intestines. Once it is pulled out, brush the shrimp again with a toothbrush;
2. Heat the oil in the pan, add Sichuan peppercorns and stir-fry until fragrant, then add onion, ginger, garlic and red pepper, stir-fry until fragrant, then add shrimp and stir-fry. Then add wine, sugar, and soy sauce to taste, add a little water, bring to a boil over high heat, and simmer over low heat for about fifteen to twenty minutes, until each shrimp is red and the flavor has penetrated into the shrimp. , after taking off the pot, sprinkle a handful of coriander.
Braised crayfish in oil
Ingredients: crayfish, garlic, ginger, pepper, star anise, bay leaves, cinnamon, fennel, tangerine peel, cooking wine, soy sauce, mature vinegar, white sugar
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Method:
1. Remove the mud intestines from crayfish, soak them in vinegar for half an hour, wash and set aside; slice garlic and ginger; cut dried chilies into sections; pepper, star anise, bay leaves, Rinse cinnamon, fennel, tangerine peel and other spices with water and set aside;
2. Heat the pot until white smoke comes out, pour in cooking oil, add the spices and stir-fry until the aroma is diffused until you can smell it in your nose, add garlic and Saute ginger slices until fragrant. Then pour in the washed crayfish and stir-fry. When the crayfish changes color, add cooking wine, pepper, monosodium glutamate, salt, soy sauce, mature vinegar and other seasonings. Then pour in half a bowl of water and continue to stir-fry until it is completely red. Turn to low heat. Add another half bowl of water and cook until the flavor is in;
3. When the flavor is almost in, add a spatula of sesame oil and pour it along the edge of the pot. Sprinkle sugar and turn to high heat to reduce the juice. Pour the remaining sauce on the bottom of the pot after serving. For the soup, sprinkle with chopped green onion.
How to make Sichuan cuisine recipe: Stir-fried crayfish in sauce
Ingredients: crayfish, green and red pepper slices, garlic, onion, cooking wine, light soy sauce, bean paste, sugar
Method:
1. Remove the head of the crayfish, cut off the tail, remove the intestinal mud, wash and drain, add 1 spoon of cooking wine and 1 spoon of light soy sauce and marinate for 15 minutes. Crush the garlic, chop the green onions, and slice the green and red peppers;
2. Heat the oil pan, add the garlic cloves, and saute the green and red pepper slices until fragrant. Add half a spoonful of bean paste and stir-fry;
3. Pour in the crayfish, stir-fry evenly, add 1 spoonful of cooking wine, half a spoonful of sugar, simmer for a while, and sprinkle with chopped green onion.
Boiled crayfish
Ingredients: crayfish (2000g)
Ingredients: ginger, onion, garlic cloves, salt, light soy sauce, mature vinegar, sugar , chicken essence, spicy oil, rice wine
Method:
1. Wash the crayfish and put it into the pot, add salt, rice wine, ginger slices and green onion
2. Bring to a boil over high heat and cook over medium heat for about 18 minutes
3. Cut the ginger, green onions and garlic cloves into fine pieces, add light soy sauce, mature vinegar, white sugar, spicy oil and chicken essence to make a dipping sauce. Ingredients
4. Peel the shells, extract the mud intestines and dip them into the food
Preparation of Sichuan cuisine recipes for authentic shrimps
Main ingredients: crayfish (1500g), bean sprouts (100g)
Ingredients: perilla, stock, spicy beef sauce, chili oil, monosodium glutamate, five-spice powder, salt, oil, authentic spicy girl
Method:
1. Heat up oil in a pan, add lobster and fry until red
2. Heat up oil in a pan, add star anise, cinnamon, bay leaves, cloves, white pepper, dried ginger and other spices and stir-fry until fragrant
3. Add the lobster and stir-fry for 1 minute, add the spicy lobster, spicy beef sauce, monosodium glutamate, and chili oil, stir-fry evenly
4. Add the stock, bring to a boil over high heat, and add the perilla , salt, five-spice powder, turn to low heat and simmer for 15 minutes
5. Make a base of bean sprouts, put the shrimp and stock into a dry pot or hot pot, sprinkle with green onions and serve
Spicy Hot Pot Crayfish
Ingredients: Crayfish (10 pieces)
Ingredients: onions, onions, garlic, potatoes, red peppers, carrots, beans, ginger, spicy hot pot seasoning
Method:
1. Cut onions, carrots, and potatoes into cubes, and cut beans into inch-long sections
2. Cut garlic, peppers, green onions, and ginger
p>3. Boil the lobster in boiling water
4. Heat the oil in the pot, add potatoes, beans, and carrots and fry over medium heat until they are medium-cooked, then add onions and fry until the skin is golden Remove the yellow color and set aside
5. Leave oil in the pot, add onion, ginger, garlic, and pepper and fry until fragrant
6. Add spicy pot seasoning and stir-fry until fragrant
7. Add the crayfish and stir-fry, pour in a little hot water and let the steam come up to add the flavor to the crayfish, continue to stir-fry, finally add the vegetables, stir-fry evenly and serve.
Guess you are interested:
1. A complete collection of Sichuan cuisine for home-cooked treat menus
2. A complete collection of Sichuan cuisine special recipes
3. Sichuan cuisine recipes and spicy knowledge
4. Sichuan cuisine A complete collection of recipes
5. How to make Sichuan-style home-cooked dishes