"kung pao chicken", also known as "kung pao chicken", is one of the traditional famous dishes in Sichuan, which is spread all over the country. According to legend, it was favored by Bao, the prefect of Sichuan in the Qing Dynasty, hence the name.

Method: Take tender chicken breast, cut it into cubes with a flower knife, size it with soy sauce, refined salt and wet starch, stir-fry it in dried red pepper and pepper oil, add onion, ginger, garlic and cooked peanuts, and cook it with sugar, vinegar, salt, monosodium glutamate and broth.

This dish is delicious, tender and smooth, spicy but not explosive, slightly sweet and sour.

[Mapo Tofu]

"Mapo Tofu", a traditional Sichuan dish, enjoys a good reputation at home and abroad. According to legend, at the end of Tongzhi in Qing Dynasty, there was a woman named Chen in Chengdu with a pockmarked face. She runs a snack bar in Wanfuqiao, outside the north gate. The tofu made in her shop is red and bright, spicy and delicious, and is deeply loved by the masses, hence the name.

This dish should use tender tofu, minced beef, lobster sauce, green garlic sprouts, Chili powder, pepper powder and so on.

The preparation method is as follows: firstly, cut tofu into pieces, stir-fry it thoroughly in boiling water, then stir-fry minced beef, add refined salt, lobster sauce, Chili powder, soup stock and tofu, and cook until bubbles appear, then add soy sauce and garlic sprouts, thicken the pan and sprinkle with pepper powder.

This dish is characterized by hemp, spicy, spicy, fresh, crisp, tender and bright red color.

[Husband and wife lung slices]

According to legend, in 1930s, Guo Chaohua and his wife in Chengdu set up stalls to sell lung slices along the street. Because of their fine production and unique flavor, they were deeply loved by the masses, hence the name "husband and wife lung slices". Later, it developed into a store operation, and the raw materials were changed from the original lungs to meat, heart, tongue, belly, head and skin, which improved the quality and became one of the famous dishes in Sichuan.

The preparation method is as follows: clean beef and beef offal, blanch them thoroughly, put them in a pot, add old bittern and spice bags of pepper, cinnamon and star anise, and cook them for about two hours with slow fire. Cut the cooked beef and beef offal into pieces and put them in a plate; Scoop some old brine, add monosodium glutamate, Chili oil, soy sauce and pepper powder to make a flavor juice, pour it on beef and beef offal, and then sprinkle with crispy peanuts and sesame noodles.

It tastes spicy and fragrant.

[Zhang Cha Duck]

"Zhangcha Duck" is a kind of smoked duck, which needs to be cured, smoked, steamed and fried. Exquisite production, strict requirements, golden red color, crisp outside and tender inside, with the special fragrance of camphor wood and tea, is one of the famous dishes in Sichuan.

Soak the whole clean duck in pepper and refined salt for four hours, then scald the skin in a boiling pot to shape, then smoke it with camphor leaves, scented tea, cypress branches and sawdust until the duck skin turns dark yellow, take it out, smear the duck skin with the sauce made of bad juice, Shaoxing wine, pepper and monosodium glutamate, steam it in a drawer for two hours, take it out and cool it, and cut it into bar codes.

[Strange chicken nuggets]

"Odd taste" is a unique flavor of Sichuan. Salty, sweet, spicy, hemp, sour, fragrant and fresh, with special taste, so it is called "strange taste".

"Chicken nuggets with strange flavor" is a typical Sichuan dish with strange flavor. Selecting, slaughtering, cleaning, eviscerating roosters, boiling in a clear water pot until just cooked, taking out, cooling, cutting into small pieces, putting chicken skin in a dish, and pouring sauce made of cooked sesame seeds, red soy sauce, soy sauce, sugar, vinegar, Chili oil, pepper powder, sesame oil and monosodium glutamate.

[Dried beef shreds]

"Stir-fried shredded beef" is a method of cutting beef tenderloin into thick shreds, adding refined salt, soy sauce, vinegar, pepper noodles, rotten juice of Zuo Lao, Pixian bean paste, pepper noodles, sesame oil and shredded ginger, stir-frying to dry the water in the meat, and then dissolving it into various seasonings. Beef is crisp and fragrant, slightly spicy, with endless aftertaste, which is a characteristic flavor dish in Sichuan.

[Deng Ying Beef]

This dish is made of beef hamstring, which is sliced, pickled, cooled, baked, steamed, fried and fried. The production method is exquisite and the craft is exquisite. This dish is red and bright in color, spicy and dry, with endless aftertaste, so it is named because the sliced meat is thin and transparent.

The specific operation process is as follows: grind the beef slices, sprinkle with refined salt, roll them into a tube, air them to bright red (in summer 14 hours, and in winter for 4 days), put them in an oven for drying, cut them into small pieces, steam them in a drawer10.5 hours, take them out and fry them in 30% hot oil until they are out of the pot; Put the base oil in the spoon, fry the ginger slices in the spoon, take them out, add the meat slices, boil out the sauce made of Shaoxing wine, Chili powder, pepper powder, sugar, monosodium glutamate and spiced powder, take them out and pour them with sesame oil.

Pepper snail

Snail meat is sweet and salty, cold in nature, has the effects of clearing away heat and promoting diuresis, detoxifying and relieving pain, and is rich in calcium. Taoranju, a famous shop in Chongqing, started with Chili snails.

Ingredients: snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.

Production method: ① Wash the snail, put it in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Shancheng spicy chicken

Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.

Ingredients: 500g cock, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.

Production method: ① The cock is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 10 to 15 minutes. (3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.

Lianshan huiguorou

The classic of Sichuan-style home cooking. Sichuan cooked pork is also commonly known as "boiled pork" in Sichuan folk. Due to different products, customs and tastes in different parts of Sichuan, the cooking methods of this dish are also varied, mainly in the different ingredients and seasonings.

Ingredients: 500g pork belly, appropriate amount of garlic sprout, green pepper, dried pepper, Yongchuan lobster sauce, fried pot helmet, Pixian watercress, soy sauce, pickled ginger, fermented glutinous rice juice, chicken essence, refined salt, sugar and onion.

Production method: ① Blanch the pork in boiling water to remove blood, take it out, apply mash juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool. (2) Cut dried chili, onion and garlic seedlings into sections, slice ginger and green pepper, and cut crispy pot helmet into triangles. (3) set a large fire in the wok, burn the oil to 60% heat, and stir-fry the dried peppers and take them out; Stir-fry the sliced meat into a "light nest", add soy sauce, bean paste, fermented soybean and white sugar, stir-fry for a while, add garlic sprout, soaked ginger, green pepper, onion knot and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, and stir-fry to serve.

Fried shredded pork with sweet and sour sauce

Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

Ingredients: 300 grams of pork leg, appropriate amount of soaked magnolia slices, soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.

Production method: ① Shredding pork, slicing Magnolia Officinalis, shredding Auricularia auricula, putting into a bowl with shredded pork, adding refined salt, Shaoxing wine and wet starch, and mixing well. (2) Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice. (3) Put the wok on high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.

Boiled fish with Chinese sauerkraut and Chili

The pioneer of Chongqing's home cooking, the land and water on one side and the people on the other.

Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.

Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.

Beef omasum hotpot

Ingredients: 250g of tripe, 250g of garlic sprout and 250g of onion, 20g of beef liver, 250g of sirloin, 250g of spinal cord and 0/00g of mash juice, 500g of fresh vegetables, 40g of dried pepper, 40g of ginger slices and fermented soybean, 6 egg whites, 250g of beef soup and 200g of butter.

Method: Cut tripe into 3cm wide, loin and liver into thin slices, and onion and garlic into 8cm long. Heat 75g butter to 60% heat, stir-fry with watercress, add Jiang Mo pepper, stir-fry until fragrant, add beef soup to boil, add cooking wine, lobster sauce and fermented glutinous rice juice to boil, and put them into hot pot and marinade. Spinal cord, tripe, liver, sirloin, beef and garlic, onion, fresh vegetables, salt and butter can be put into the dish respectively.

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What is the proportion of soy sauce, vinegar and sugar in Yuxiang eggplant?

Narrator: blue _ catie- magic apprentice 1 level

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-Sichuan cuisine menu

Steamed beef with steamed noodles

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients: beef and mutton

Taste: spicy

Suitable for the season: irrelevant

Cooking type: steaming and stewing

Raw materials:

About 500 grams of beef, 75 grams of spiced rice flour and 50 grams of coriander.

Exercise:

Beef boneless slices; Add watercress, mash juice, soy sauce, pepper powder, Chili powder, garlic paste and rice flour and mix well; Steam the cage until it is soft and rotten; Add seasoning and coriander.

Braised pork slices in brown sauce

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

400g of pork leg with skin, green garlic sprout100g, 25g of Pixian watercress, and about10g of sweet noodle sauce.

Exercise:

Wash the meat, cook until the skin becomes soft, take it out, cool it and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it becomes an ear shape. Stir-fry chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over and add green garlic to serve.

Scrambled eggs with pork

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: other vegetarian dishes

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

250g eggplant, 50g Pixian watercress.

Exercise:

Peel eggplant, scratch, cut into pieces, and fry until soft; Stir-fry the bean paste with oil at the bottom of the other pot, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken with water starch.

Luofen fish head tofu soup

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: soup

Raw materials:

2 fish heads, 50g mushrooms and winter bamboo shoots, and tofu 100g.

Exercise:

Stir-fry the fish head first; Add a little watercress, onion, ginger and minced garlic, add the soup to boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup, sprinkle with green garlic and serve.

Steamed spareribs with black bean sauce

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: steaming and stewing

Raw materials:

200 grams of ribs, Yangjiang lobster sauce, sugar, monosodium glutamate, pepper, soy sauce, raw flour, cooking wine, dried tangerine peel, chopped green onion, minced ginger and garlic, Chili rice, sesame oil and raw oil.

Exercise:

(1) Wash off the blood stains on the ribs with water and chop them into small pieces 3 cm square.

(2) Chop the lobster sauce. Put a little oil in the pot, add minced ginger and garlic, stir-fry until fragrant, add fermented soybean and stir-fry until fragrant, at the same time add minced tangerine peel, sugar, pepper, soy sauce, cooking wine and monosodium glutamate, and stir-fry until fragrant.

(3) Add chili rice, corn starch, sesame oil and spareribs into the fried lobster sauce, mix well, steam in a drawer for 15 minutes, and sprinkle with chopped green onion when taking out.

Fried shredded pork with sweet and sour sauce

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

250g of lean pork, 50g of bamboo shoots, 50g of auricularia auricula, 20g of garlic15g, 20g of pickled pepper and 0g of ginger10g.

Exercise:

Shred pork, bamboo shoots and fungus, put them in a bowl, add seasoning and marinate slightly; The seasoning is boiled with broth; Shredded pork slips in 60% hot oil; Add ginger, garlic and pickled pepper to stir-fry the fish, then add bamboo shoots and fungus to stir-fry, and pour in the sauce.

Spicy bean fish

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: barbecue

Raw materials:

Carp 1 strip, 4 slices of ginger, appropriate amounts of onion, garlic and red pepper, 2 spoonfuls of bean paste, appropriate amounts of wine, sugar, corn starch and tomato juice.

Exercise:

Wash the carp and cut both sides of the fish three times.

Heat the oil to 80% heat, slide the fish down, fry until both sides are golden, and serve.

Heat a red pot, saute shallots, ginger and garlic, add fish, add bean paste, wine and seasoning, cook for five minutes, and serve with raw flour.

Kung Pao Chicken?

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

300 grams of chicken, 50 grams of peanuts, 20 grams of dried red pepper, 2 grams of pepper, 20 grams of soy sauce, sugar, wine, ginger slices, water bean powder and peanut oil.

Exercise:

1. Remove the tendons from the chicken, chop it with a cross knife, dice it, put it in a bowl, add soy sauce, salt and wine to taste, and mix well with water and bean powder. .

2. Make glutinous rice flour with soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder.

3. Dried red pepper is pedicled and seeded, and cut into 1. 7 cm knot.

4。 Soak peanuts in warm water, peel them, and fry them until crisp. Fry in a pan until 70% cooked, add dried Chili and pepper, add diced chicken and stir fry.

Add ginger, onion, etc. Cook the sauce, stir fry quickly, add peanuts and stir fry, and serve!

Special flavor shredded chicken

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: eggs

Taste: spicy

Suitable for the season: irrelevant

Cooking type: cold dishes

Raw materials:

Rooster1250g, soy sauce 60g, sugar 25g, vinegar 20g, salt and pepper noodles 5g, red pepper 50g, sesame paste 20g, cooked sesame 20g, sesame oil 20g, monosodium glutamate 5g, Jiang Mo10g, garlic paste and crispy rice10g.

Exercise:

65438+

2. Take a bowl, add soy sauce, sugar, salt, vinegar, pepper noodles, sesame paste, cooked sesame seeds, monosodium glutamate, sesame oil, red pepper, Jiang Mo, garlic paste, crispy Pixian watercress and chopped green onion, add a proper amount of chicken soup to make a "strange taste juice" and pour it on shredded chicken.

This method can also be used for rabbit meat, pork belly, food strips, duck strips and so on. , make all kinds of "strange" food.

Fried eel slices with red pepper.

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: steaming and stewing

Raw materials:

(3 persons):

An eel, slightly larger, 400 grams.

Red pepper is about 150g.

Ginger is about 10g.

Garlic powder 10g

5 pepper

8 grams of cooking wine

Add some pepper

Broth10g

Generally, sugar, salt, sauce, wine and other seasonings are optional.

(3 persons):

An eel, slightly larger, 400 grams.

Red pepper is about 150g.

Ginger is about 10g.

Garlic powder 10g

5 pepper

8 grams of cooking wine

Add some pepper

Broth10g

Generally, sugar, salt, sauce, wine and other seasonings are optional.

Exercise:

This eel should be eviscerated, eviscerated and cleaned. If the eel is eviscerated according to the traditional practice, there is no need to clean it. Then, as shown in the figure, pat the eel flat with a knife, cut it into small pieces of one centimeter, and marinate it with salt and cooking wine for about 5 minutes.

When cooking oil enters the frying pan, first, slide the eel with warm oil once, then take it out and fry the pan again. Put shredded ginger, pepper and minced garlic into a wok, and stir-fry the red pepper until it is 70% cooked. Then add the eel segments that have just slipped out, add seasoning and stock, and stir-fry for two minutes.

Fried eel slices with red pepper.

Composition:

(3 persons):

An eel, slightly larger, 400 grams.

Red pepper is about 150g.

Ginger is about 10g.

Garlic powder 10g

5 pepper

8 grams of cooking wine

Add some pepper

Broth10g

Generally, sugar, salt, sauce, wine and other seasonings are optional.

Production method:

This eel should be eviscerated, eviscerated and cleaned. If the eel is eviscerated according to the traditional practice, there is no need to clean it. Then, as shown in the figure, pat the eel flat with a knife, cut it into small pieces of one centimeter, and marinate it with salt and cooking wine for about 5 minutes.

When cooking oil enters the frying pan, first, slide the eel with warm oil once, then take it out and fry the pan again. Put shredded ginger, pepper and minced garlic into a wok, and stir-fry the red pepper until it is 70% cooked. Then add the eel segments that have just slipped out, add seasoning and stock, and stir-fry for two minutes.

note:

If this dish doesn't make it home, it depends on the matching degree between the frying technique and the size of the eel segment. Some people like to eat large pieces of eel, just cut it into two centimeters wide, but pay attention to the time control when frying. If you want to emphasize Sichuan flavor, add 10 pepper, which will be more spicy.

This eel should be eviscerated, eviscerated and cleaned. If the eel is eviscerated according to the traditional practice, there is no need to clean it. Then, as shown in the figure, pat the eel flat with a knife, cut it into small pieces of one centimeter, and marinate it with salt and cooking wine for about 5 minutes.

When cooking oil enters the frying pan, first, slide the eel with warm oil once, then take it out and fry the pan again. Put shredded ginger, pepper and minced garlic into a wok, and stir-fry the red pepper until it is 70% cooked. Then add the eel segments that have just slipped out, add seasoning and stock, and stir-fry for two minutes.

Fish-flavored shredded beef

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients: beef and mutton

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

Shredded beef (200g), shredded bamboo shoots (65g), spicy oil (4g), pickled peppers (13g), eggs (1), balsamic vinegar, water chestnut powder, white sugar, soy sauce, chopped green onion, yellow wine, Jiang Mo, refined salt, garlic paste, pepper and refined salt.

Exercise:

First, put the shredded beef into the brine mixed with egg white, horseshoe dry powder and refined salt, mix well, stir fry in the pot and take it out. Stir-fry shredded bamboo shoots and pickled peppers in a pig oil pan, then add shredded beef and stir-fry for more than ten seconds (the cow must be

The thread is not sticky), and the oil is discharged. 2. Mix the prepared fish flavor materials, namely Jiang Mo, mashed garlic, sugar, yellow wine, vinegar, spicy oil, water chestnut powder, chopped green onion, soy sauce and essence.

Douban crucian carp

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: barbecue

Raw materials:

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.

Exercise:

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 of oil in the pot, add Danxian bean paste, ginger and garlic and stir-fry until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.

3. Put the original pot on the fire, hook the wet starch, pour the vinegar, sprinkle the 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.

Fish-flavored poached eggs

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: eggs

Taste: spicy

Suitable for the season: irrelevant

Cooking type: barbecue

Raw materials:

500g of eggs, 50g of big oil, 5g of onion and wet starch15g, 5g of ginger, 5g of garlic cloves, 35g of pickled pepper10g, 35g of soy sauce, 20g of sugar, 25g of cooking wine, 5g of monosodium glutamate, 50g of soup and 0g of vinegar15g.

Exercise:

(1) Mix the above seasonings (except pickled pepper and oil) into juice. Cut the onion into chopped green onion. Ginger and garlic are minced. Chop the pepper. (2) Heat the frying spoon and fill it with oil. When the oil is hot, beat the eggs in several times, fry them on both sides, take them out and put them on a plate. Leave a little base oil in the spoon, stir-fry the peppers a little, pour in the prepared juice, and pour the bright oil on the eggs when the juice boils.

Braised pork with plum vegetables

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients Type: Other

Taste: spicy

Suitable for the season: irrelevant

Cooking type: barbecue

Raw materials:

250g of pork belly, 0/00g of Sichuan winter vegetables/kloc-,25g of pickled peppers, 25g of vegetable oil, 25g of soy sauce, 2g of salt, 8g of Sichuan lobster sauce, 8g of ginger and 8g of garlic.

Exercise:

(1) Blanch the pork with white water, take it out, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the pepper in Kamikiri, and slice the ginger and onion. (2) Heat the frying spoon and add a little oil. When the oil is about to boil, put down the skin, fry until brown, let it cool, and cut the meat into 7 cm long pieces. (3) Arrange the meat in fish scales, put it on the bottom of the bowl with the skin down, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Sometimes the food will be turned over on the plate.

Red oil ear tablets

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: cold dishes

Raw materials:

Pig ears, red pepper, onion, salt, monosodium glutamate, sugar, sesame oil.

Exercise:

1. Wash fresh pig ears, put them in a boiling water pot, heat them until they are just cooked, take them out, flatten them with heavy objects, and let them cool naturally. 2. Cut the cool pig ears into thin slices, put them in a bowl and add salt, sugar, monosodium glutamate, red pepper and sesame oil to make a flavor juice. 3. Mix the ear pieces with the prepared sauce and shredded onion, and serve.

Douchi fish

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: barbecue

Raw materials:

450g of fresh fish. Tongchuan douchi 50 grams. 500g vegetable oil, 50g onion15g garlic15g cooking wine10g salt, 50g soy sauce10g fresh soup, 2g pepper, 0g sesame oil10g ginger/kloc.

Exercise:

Wash fresh fish. Cut into strips with a length of 5cm and a width of1.2cm, and marinate with ginger slices, onion, salt, cooking wine and pepper. Chop the lobster sauce, cut the onion into 3 cm sections, and cut the garlic into discs. Put the pot on fire, add vegetable oil and heat it to about 200℃, add fish sticks, fry until golden brown, take out the oil in the pot, add a little clean vegetable oil and heat it, add lobster sauce and stir-fry chives and garlic slices, then pour the fish sticks; Add cooking wine, salt, soy sauce, fresh soup and pepper, stir-fry until the juice is dry, add sesame oil, and put it in a pan to cool. When eating, put the fish sticks on the plate, remove the onions and garlic, and pour the original juice on the fish.

Fried meat with raw salt

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: pork

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

The hind legs of raw pork or fat lean meat, bright red pepper, peanut oil, green garlic, Sichuan Pixian bean paste, lobster sauce, soy sauce, cooking wine, sugar, ginger, refined salt.

Exercise:

Firstly, the pork is peeled and cut into thin slices with a length of 30mm, a width of 25mm and a thickness of 2mm, the ginger is peeled and cut into thin slices, the green garlic is obliquely cut into sections with a length of10mm, and the red pepper is cut into sections with a length of10mm; Heat a wok with high fire, add peanut oil, and when the smoke rises, add meat slices first and fry for 1 min. When the meat slices are slightly Huang Shi, add salt, stir-fry the ginger slices a few times, and then add lobster sauce, bean paste, red pepper, soy sauce, cooking wine, sugar and green garlic in turn.

Dry-fried eel back

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: fish

Taste: spicy

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

Eel (500g), fermented grains (20g), onion ginger, sugar (3g), garlic slices, monosodium glutamate, pickled pepper (20g), soy sauce (4.5g), bean paste (a little), wet water chestnut powder (6g), pepper powder,

Exercise:

1. Boned eel, cut into pieces, stir-fry in oil pan, and add pickled pepper, bean paste, pepper, distiller's grains, sugar, monosodium glutamate, soy sauce, etc. Second, put more soup, wait for it to dry slowly, add onion, ginger and garlic slices, and finally put it away with wet water chestnut powder.

Shrimp beard beef

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients: beef and mutton

Taste: spicy

Suitable for the season: irrelevant

Cooking type: frying

Raw materials:

Fresh beef

Salt, sake, ginger, onion,

Keywords red pepper, pepper oil, sugar,

Monosodium glutamate, sesame oil, cooked vegetable oil.

Exercise:

1. Wash the beef and cut it into larger pieces.

2. Add salt, koji, ginger and onion for 6 hours, steam in a cage, take it out and let it cool, and tear it into filaments.

3. Fry the shredded beef in the oil pan and take it out. Add sugar, monosodium glutamate, red pepper, pepper oil and sesame oil, and mix well to serve.

Dry steamed yellow croaker

Gourmet: Sichuan cuisine

Time: long

Ingredients: seafood and seafood

Taste: salty and fragrant

Suitable for the season: irrelevant

Cooking type: stir-fried

Raw materials:

Two yellow croaker1000g, shredded pork100g, 25g pickled pepper, 20g shredded onion and ginger, shredded mushroom, shredded winter bamboo shoots and shredded mustard tuber.

Exercise:

Wash the yellow croaker, insert flower knives on both sides, and marinate with cooking wine, salt, onion ginger and pepper for half an hour; Put oil in another pan, saute shredded pork, saute shredded Chili and shredded onion and ginger, add shredded mushroom, shredded winter bamboo shoots and shredded mustard tuber, add soy sauce, pepper, cooking wine and monosodium glutamate, and pour them on the fish after taking out the pan; Steamed in a cage, taken out, sprinkled with shredded onion and poured with hot oil.

Soup cabbage

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients type: green leafy vegetables

Taste: delicious

Suitable for the season: irrelevant

Cooking type: soup

Raw materials:

750 grams of Chinese cabbage, a fat hen, pork chops 1000 grams, and a proper amount of ham.

Exercise:

Wash the fat hen, put it in a casserole with pork chops and ham, add water to boil, skim off the floating foam, and cook with slow fire until the soup is clear; Cabbage heart helps to pay attention, cut the cross knife at the root and scald it slightly with boiling water; Put it in a bowl, pour in the stock and steam thoroughly.

Chengdu chicken egg soup

Gourmet: Sichuan cuisine

Time: ordinary

Ingredients Type: Other

Taste: delicious

Suitable for the season: irrelevant

Cooking type: soup

Raw materials:

4 eggs, 50g of water-borne fungus, 0g of Chinese cabbage100g, 4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup1000g.