. net/eubbs/index.php？ Huaying Forum-> A complete collection of Sichuan cuisine making methods
/article/2005/ 1 17/8965438+
/article_page.aspx？ ArticleLaid = 20440 & cpage = 5 Sichuan cuisine Xiao Quan (1)
/Nutrition Food Channel _ Sina Life _ Sina. Com (there are videos here, which are easy to learn)
Cooking.com/ China Cooking Network
/pg/572/；
In addition to vegetarian recipes, there are other dietary health guidelines.
Baixing kitchen
/c4 1p9.aspx
Omni-directional menu network, with more contents and more complete menus. There are other recipes besides vegetarianism.
Dish name Mapo tofu
Sichuan cuisine
Characteristic spicy taste, suitable for all seasons. (Sichuan cuisine)
raw material
Minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (10g), pepper powder, minced garlic, soy sauce, tender tofu (200g), Chili powder, salt, chicken soup (130g), etc.
manufacturing process
First, cut the tender tofu into 3 diagonal cubes, put it in boiling water for 2 minutes, remove the gypsum smell and drain the water. Second, stir-fry minced beef and bean paste in another pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine and salt.
Stir-fry minced garlic until it tastes delicious, then add 100g tofu and chicken soup, simmer over low heat to obtain thick juice, then add water chestnut to collect juice, and add chopped green onion, pepper powder and monosodium glutamate.
Chicken with Chili peppers.
Sichuan cuisine
Slightly sweet and delicious, it is one of the traditional famous dishes in Sichuan.
raw material
200g bamboo shoots, green bamboo shoots100g. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.
manufacturing process
(1) Cut the bamboo shoot chicken into cubes 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch, and mix with a little oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop pickled peppers for later use. Then make the opposite sweet juice with soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate. (3) Heat the frying spoon with high fire, put it in big oil, and put it in after the oil is heated. ...
Dish name Dongpo elbow
Sichuan cuisine
Features: the soup is milky white, the snow beans are white, the pork elbows are rotten and soft, palatable, original and fragrant.
raw material
Pork elbow, snowflake bean, scallion, Shaoxing wine, ginger, Sichuan salt
manufacturing process
Scrape the pork elbow, clean it, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove the bone from the elbow, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil it over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip in soy sauce.
Dish name douban crucian carp
Sichuan cuisine
The characteristic color is red and bright, the meat is tender, the taste is fresh and thick, and it is slightly sweet and sour.
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 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.
Cai Ming Koudai Tofu
Sichuan cuisine
Special soup is green, salty, fresh and mellow.
raw material
750 grams of tofu. 50 grams of winter bamboo shoots and 50 grams of Chinese cabbage. Edible alkali 10g, cooked vegetable oil 500g, broth 500g, milk soup 500g, pepper 2g, cooking wine 10g, Sichuan salt 3g, monosodium glutamate1g.
manufacturing process
Peel the tofu and cut it into 30 strips 6 cm long and 2 cm square. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two pots and put them on two stoves, in which 500 grams of boiling water is put into the upper pot, and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil and burn it to 70% heat (about 175℃), add tofu strips several times, fry until golden brown, take it out, soak it in alkaline water pot for about 4 minutes, take it out and put it in clear water to remove alkali, then put it in alkaline water pot for the second time, soak it for about 5 minutes, and then rinse it with clear water. Soak the fried tofu in boiling water again and blanch it twice in the broth. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add yuba, Chinese cabbage and monosodium glutamate, and put them in a soup bowl.
Boiled Fish with Pickled Cabbage and Chili
Sichuan cuisine
Special 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 fresh and tender,
raw material
600g of grass carp, 0/00g of sauerkraut/kloc-0, 25g of pickled peppers, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of broth, 0g of cooking wine10g and 50g of cooked vegetable oil.
manufacturing process
Cut the fish into 3 parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot,
Add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar and vinegar to the pot.
Normal Sichuan cuisine, fish fillets should be cut into fish fillets, and salt, bean powder, egg white and onion should be added. Put oil in a wok, stir-fry sauerkraut, ginger, garlic and pepper, add stock, fish head and fish bones to taste, then put it in a basin, then boil the remaining soup with strong fire, add fish fillets to cook slightly, and then add monosodium glutamate and pepper. Finally, add some sesame oil to the noodles.
Dish name lovers lung slices
Sichuan cuisine
Features bright color, fresh and delicious, spicy and delicious.
raw material
Beef, beef offal (tripe, heart tongue, tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and white wine Chili oil.
manufacturing process
Clean fresh beef and beef offal, and cut beef into 500g 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 prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first and let them cool for later use; Boil the brine with strong fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.
The name of this dish is Ant in the Tree.
Sichuan cuisine
The characteristic color is bright red, and the minced meat sticks to the vermicelli (like ants crawling on branches), which makes the food unique.
raw material
Ingredients: vermicelli100g, minced pork 75g. Seasoning: vegetable oil 750 (50g chicken), onion 5g, ginger and garlic 3g, bean paste 13g, Chili powder 1g, soy sauce 20g, cooking wine 13g, monosodium glutamate 3g, soup 150g.
manufacturing process
(1) Heat the oil in the wok to 60% to 70% with high fire, add vermicelli, fry until it bubbles, 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 in cooking wine, soup and soy sauce, then add vermicelli, and add monosodium glutamate after the juice is dry.
This dish is called beggar chicken.
Sichuan cuisine
It is characterized by tender meat, fresh stuffing and unique flavor.
raw material
An eviscerated chicken (about 500 grams). 50g pork, 25g sprouts, pickled pepper 10g, lettuce 15g, and 6 fresh lotus leaves. 20g soy sauce, 20g cooking wine, 2g pepper, ginger 10g, and onion 10g.
manufacturing process
Wash and drain the chicken, remove the head, wings, claws and leg bones, mix well with soy sauce, cooking wine, pepper, ginger and onion, rub it on the inside and outside of the chicken, and marinate it to taste. Pork. Chop the bean sprouts and pickled peppers (remove the stalks and seeds) respectively. Put the wok on the fire, put the pork on the fire to get 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 with lotus leaves, six layers in total, wrap it with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud and pour out the stuffing, cut the chicken into strips, put it in a horizontal tray, and insert the stuffing and lettuce at both ends of the tray.
Fish rolls with tomato sauce-Sichuan cuisine: Sichuan cuisine
Name of the dish: fish roll with tomato sauce
Features: (The color is moist and bright, the skin is crisp and tender, the front taste is mellow, and the aftertaste is sweet and sour. It can be served cold or hot. )
Raw materials:
400g fresh fish. 50g of tomato sauce, 50g of pig fat and lean meat, 50g of kelp and 50g of mushrooms. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil and pepper. Ginger and garlic 10g, egg white 25g, bean powder 30g, fresh soup 50g, sugar 10g, vinegar 5g and onion 10g.
Exercise:
Clean the fish, clean it with clear water, cut it into blades, and marinate it with salt, cooking wine, pepper, ginger and garlic.
Chop pork, tequila and mushrooms into small pieces, put them in a bowl, add salt, pepper, cooking wine, egg white and soybean powder and mix well.
Spread the fish fillets with good taste on the table, wrap them with appropriate stuffing, roll them into rolls of the same size, then spread a layer of egg white paste, put them into dried bean flour one by one, and cover them with a layer of fine bean flour.
Put the wok on the fire, heat the vegetable oil, fry it in warm oil until it solidifies, and then take it out. When the oil temperature rises, put it in a fish roll and fry it until golden brown, then take it out. Drain the oil and pour the oil out of the pot. Heat vegetable oil, add tomato sauce and stir-fry until the oil turns red. Stir-fry onion and garlic until the oil turns red. Add fresh soup, salt, pepper, cooking wine, sugar and a little vinegar to taste.
Fish-flavored shredded pork-Sichuan cuisine: Sichuan cuisine
Name of the dish: Fish-flavored shredded pork
Features: (red in color, tender in meat, salty, sweet, sour and spicy. Ginger, garlic and onion are prominent)
Raw materials:
350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g and soy sauce 10g.
Exercise:
Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well.
Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers.
Use soy sauce.
Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice.
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.
Put sheep's head, sheep's bone and medicine bag into the pot at the same time, add clear water, add ginger, onion and pepper, first boil the soup with strong fire, remove foam, take out the mutton slices, then put them into the pot and stew them with slow fire for 30 minutes until the mutton is crisp and rotten.
Take out the medicine bag.
The above drugs can be divided into 100 parts.
You can add monosodium glutamate and salt to taste when eating.
Stir-fried winter bamboo shoots-Sichuan cuisine: Sichuan cuisine
Name of the dish: stir-fried winter bamboo shoots
Features: (crisp and tender, salty and dry, with a long aftertaste. )
Raw materials:
500g of winter bamboo shoots. 50 grams of lean pork and 50 grams of sprouts. Cooking wine 10g, salt 3g, soy sauce 10g, sugar 10g, monosodium glutamate 10g, sesame oil 10g, and melted lard 500g.
Exercise:
Cut the winter bamboo shoots into thick slices and pat them loosely, and then cut them into pieces 4 cm long and 0.8 cm wide.
Lean pork is cut into mung bean-sized fine grains.
Put the wok on fire, when the lard is reduced to 60% heat (about 132℃), fry the winter bamboo shoots until they are light yellow, take out the foreign oil, leave 50 grams of oil in the wok, fry the meat until the seeds are crispy, add the winter bamboo shoots and fry them until they are wrinkled, then cook the cooking wine, and add salt and soy sauce: white sugar and monosodium glutamate in turn.
Konjac roast duck-Sichuan cuisine: Sichuan cuisine
Name of the dish: konjac roast duck
Features: (bright red color, soft konjac, crispy duck, salty, spicy and delicious)
Raw materials:
Tender and fat duck, konjac, green garlic bud, Shaoxing wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.
Exercise:
Remove the duck's head, neck, wing tip and sole, remove the big bones and cut into strips.
Cut the konjac into strips, blanch it twice in a boiling water pot to remove the lime smell, and then float it in warm water; Put the wok on a big fire, add pork fat to 70% heat, fry the 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 the duck is soft. When konjac is tasty, add green garlic sprout and monosodium glutamate, and thicken with warm starch.
Fried fish fillet-Sichuan cuisine: Sichuan cuisine
Name of the dish: fried fish fillets
Features: (Crispy and tender, suitable for shade, best with wine. )
Raw materials:
400 grams of fresh fish, 400 grams of cooked pig fat, fresh bamboo shoots 10 grams, 50 grams of ham and 25 grams of lettuce. Salt 4g, cooking wine 20g, egg white 50g, bean powder 50g, sugar 5g, sesame oil 10g, vegetable oil 20g, vinegar 5g.
Exercise:
Fish fillets are made into slices 5 cm long, 3 cm wide and 0.3 cm thick.
Pork fat slices are made into slices 5 cm long, 3 cm wide and 0.5 cm thick.
These two tablets are divided into 24 tablets; Fish fillets are marinated with salt and cooking wine.
Cut fresh bamboo shoots into 4 cm long and 1.7 cm wide slices.
Cut the ham into small pieces.
Spread the fat pork on the plate, remove the oil once or twice with a clean cloth (soak it in hot water and wring it out), then evenly coat the egg white and bean paste, stick bamboo shoots on a piece of fat pork, and stick ham on the fat pork.
Mix fish fillets with egg white bean paste and put them on the fat covered with bamboo shoots and ham piece by piece.
Heat the wok around the wok on the fire, drain the oil evenly, remove the wok from the fire, drain the oil, stick the fat fish fillets on the wok one by one (first the side of the wok, then the bottom of the wok, with the fat side on the wok), and then put the wok on the fire (move the wok at any time to make the heat even) until it is fat.
Spicy diced meat-Sichuan cuisine: Sichuan cuisine
Name of the dish: Spicy diced meat
Features: (spicy and delicious, palatable. This is one of the famous dishes in Sichuan. )
Raw materials:
200 grams of lean pork, 75 grams of fried peanuts, 75 grams of vegetable oil, 8 grams of pepper 10, dried pepper, 2 grams of pepper noodles, 2 grams of salt, 25 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of wet starch, 20 grams of soy sauce onion, ginger garlic sugar 12 grams, and a little vinegar.
Exercise:
(1) Cut the pork into middle-finger cubes, mix well with salt, cooking wine and soy sauce, and mix some oil with the wet starch slurry for later use.
(2) Use cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce and monosodium glutamate to make juice.
(3) Heat the frying spoon, put the oil in, add the pepper after the oil is boiled, stir-fry until it is yellow, take it out, stir-fry the pepper until it is dark purple, add the diced meat, stir-fry a few times, and add the pepper noodles.
Pour the right juice into a spoon, turn it over a few times when the juice is boiling, drop a little vinegar and add the fried peanuts.
Dongpo pork-Sichuan cuisine: Sichuan cuisine
Name of the dish: Dongpo pork
Features: (bright red color, soft and crisp fire strips, slightly sweet in salty, fat but not greasy. )
Raw materials:
750 grams of pork Ginger 15g, onion 20g, pepper 2g, cooking wine 15g, salt 3g, sugar 20g, vegetable oil 20g and fresh soup 750g.
Exercise:
Wash the pork, put it in a boiling water pot with chicken bones to remove the blood, drain the water, paint it with sugar, fry it in an oil pan until the pigskin turns yellow, and take it out.
Ginger (pat loose), onion (knot) and pepper are wrapped in gauze; Put chicken bones in the bottom of the pot, add seasoning packets, add fresh soup, add fried meat, add cooking wine, salt and sugar, simmer until the meat is hot, take it out and put it on a plate. Concentrate the juice and pour it on a plate.
Fish-flavored eggplant cake-Sichuan food: Sichuan food
Name of the dish: Fish-flavored eggplant cake
Features: (golden red color, rich fish flavor, crisp outside and tender inside, unique flavor)
Raw materials:
500g fresh eggplant. 75 grams of fat and lean pork and 40 grams of eggs. 35g of bean flour, 3g of Sichuan salt, pickled pepper 10g, soy sauce 10g, sugar 10g, vinegar 5g, monosodium glutamate 50g, fresh soup 50g, vegetable oil 500g, minced ginger and garlic 10g and onion 10g.
Exercise:
Mix eggs with dried soybean flour to make egg paste.
Chop pork, add Sichuan salt, water bean powder and a little water and mix well in a bowl to make meat stuffing.
Pickled peppers are seeded and chopped.
Peel the eggplant, cut it into pieces (each piece is about 3 mm thick), and fill the meat stuffing into the front pieces one by one.
Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water bean powder into a bowl, and add a small amount of fresh soup to make fish-flavored sauce for later use.
Put the wok on the fire, heat it with vegetable oil (about "150℃), put the pre-cake with stuffing into the egg paste, stick it evenly, and fry it in the oil pan until it is covered.
When the oil temperature rises, take out the cake and fry it until golden brown.
Put another wok on the fire, add vegetable oil and heat it (about 80℃).
Stir-fry ginger, minced garlic and pickled pepper until the oil turns red. Cook the sauce and chopped green onion. After the juice is poured into sesame oil, take the pot and pour it on the cake.
Pepper chicken-Sichuan cuisine: Sichuan cuisine
Name of dish: diced pepper chicken
Features: (golden red in color, spicy and delicious, slightly sweet and delicious. )
Raw materials:
An eviscerated chicken (about 500 grams). Dry Chili 10g, Zanthoxylum bungeanum 3g, cooking wine 20g, soy sauce 15g, salt 3g, vegetable oil 50g, sugar 10g, onion 10g, ginger 10g, monosodium glutamate 1g and sesame oil 5g.
Exercise:
After the chicken is washed, the bones are removed.
Chop into 2 cm square cubes, add cooking wine, soy sauce, salt, onion and ginger slices, mix well and marinate for about 30 minutes.
Clean the dried peppers, remove the pedicels and seeds, and cut into sections about 2 cm long.
Put the pot on a big fire, add vegetable oil and heat it (about 180-200℃), remove the onion and ginger from the diced chicken, drain the juice, put it in the pot and fry it until it is just cooked (the diced chicken is slightly yellow), then take it out and drain the oil.
Add 100g pure vegetable oil to the wok. After heating, add dried chili festival and chili to stir fry. When the peppers are brownish red, pour in the diced chicken. ) Cook a little light soy sauce, sugar, cooking wine, clear soup, and collect the juice over medium heat. When the oil is dry and bright, add monosodium glutamate and sesame oil and stir well.
If you eat hot food; Direct plate loading: when the dish is cold, put it on a plate to cool, then put the pepper under it and the diced chicken on it.
Spicy tofu-Sichuan cuisine: Sichuan cuisine
Name of the dish: spicy tofu
Features: (spicy and fragrant, Sichuan food)
Raw materials:
2 pieces of south tofu, lean beef 100g, 50g of green garlic. Seasoning vegetable oil 100g, bean paste 50g, Chili powder and soy sauce 8g, cooking wine 20g, Sichuan lobster sauce 20g, monosodium glutamate 8g, wet starch 20g, soup 15g, pepper powder 1g, onion ginger 10g.
Exercise:
Chop beef.
Chop fermented soybean into fine powder.
Chop onion and ginger.
Cut the green garlic into sections.
Cut tofu into cubes 1.5 cm square and soak in boiling water.
(2) Heat the frying spoon with oil, first add beef, stir fry to remove water, then add bean paste, onion, Jiang Mo and lobster sauce, stir fry until crisp, then add Chili powder, add soup, soy sauce and cooking wine when frying, then add tofu, let it taste thoroughly with low fire, then add monosodium glutamate, wet starch and sprinkle with green garlic.
Pepper is served on the plate.
Minced meat with winter vegetables-Sichuan cuisine: Sichuan cuisine
Name of dish: minced meat with winter vegetables
Features: (delicious, convenient for eating)
Raw materials:
200g of pork (the ratio of fat meat to lean meat is 3: 7), 75g of Sichuan cuisine, 75g of big oil, 20g of soy sauce, cooking wine 13g, sugar and ginger 10g, 3g of monosodium glutamate and 3g of onion.
Exercise:
(1) Chop pork into powder, remove the roots of winter vegetables and wash them, cut ginger into powder, and cut onion into chopped green onion.
(2) Heat the frying spoon and inject oil.
After the oil is hot, stir-fry the minced meat until the water is exhausted, then add the onion and ginger and stir-fry, that is, stir-fry the cooking wine, soy sauce, sugar and monosodium glutamate evenly, and finally stir-fry the winter vegetables several times.
Sichuan Meat Tofu-Sichuan Food: Sichuan Food
Name of the dish: Sichuan meat tofu
Features: (thick taste, mellow and delicious. It is tender, soft and slag-melting, with 90% spicy and delicious taste.
Raw materials:
Pig fat and lean meat, mushrooms, winter bamboo shoots, eggs, hot sauce, sugar, pepper, salt, chives, ginger, monosodium glutamate, green bamboo shoots, yellow flowers, fungus, vermicelli, pickled peppers, minced garlic, bean powder, etc.
Exercise:
Chop fat meat and lean meat, dice mushrooms and winter bamboo shoots, spread eggs, cut green bamboo shoots into hob blocks, wash yellow flowers and fungus, dice pickled peppers and shallots, chop some peppers, and add sugar and minced garlic to the hot sauce to make flavor dishes.
2. Fat lean meat is mixed with mushrooms, diced winter bamboo shoots, eggs, bean powder, water, pepper powder and salt to make meat stuffing, wrapped in egg skin, steamed in a cage, cooled and sliced.
3. Put the chopped green bamboo shoots, yellow flowers, fungus and vermicelli in a large bowl, and put the meat slices on it.
4. Add a little oil to the pot, heat it, boil it with pepper, ginger and onion, put it in a bowl, steam it in a cage, sprinkle with chopped green onion and pickled pepper, and serve with spicy dishes.
Note: When making meatloaf, the ratio of eggs to bean flour should be controlled well, otherwise it will affect the shape and taste.
Pickle minced meat-Sichuan cuisine: Sichuan cuisine
Name of the dish: minced meat with pickles
Features: (this is authentic Sichuan style, with strong spicy taste and sour kimchi. Beautiful color, red and white. (Sichuan cuisine))
Raw materials:
Fat and lean minced pork (65g), pickles (200g), onion ginger (6.5g), white sugar (3g), yellow rice wine (a little), sesame oil (4g), minced garlic (a little) and dried pepper (a little).
Exercise:
1. Stir-fry chilies in a pig oil pan, then add minced meat, onion and ginger and stir fry.
Second, add minced garlic, yellow wine, oil, sugar and sesame oil and stir fry a few times. Finally, add kimchi (cut into pieces to squeeze out water) and stir-fry for two minutes.
Steamed chicken with rice noodles-Sichuan cuisine: Sichuan cuisine
Name of the dish: Steamed chicken with rice noodles.
Features: (Aroma, slightly sweet, soy sauce color, suitable for all seasons. )
Raw materials:
Fat chicken (200g), sugar (6.5g), sweet noodle sauce, fermented liquor, soy sauce, rice flour, sesame oil, whole pepper, minced onion and ginger, lard (a little), pepper, yellow wine, cooked peas, refined salt and bean paste.
Exercise:
1. Cut chicken into thick slices about 65,438+0 inches long, and mix with sweet noodle sauce, bean paste, sugar, soy sauce, onion, Jiang Mo, yellow wine, pepper, fermented wine, etc.
2. Stir-fry the rice until it is yellow, add pepper, grind it into powder, add lard and sesame oil, mix it with chicken slices and put it in a bowl, then mix the cooked peas with rice flour and pepper, add a little salt, put it in a bowl, steam it in a cage, and turn it over to serve.
Fish sticks with scallion oil-Sichuan cuisine: Sichuan cuisine
Name of the dish: fish sticks with scallion oil
Features: (ruddy color, delicious and spicy. )
Raw materials:
Carp (grass carp, mandarin fish and silver carp) 600g, onion 50g, dried Chili 10. 800g of seasoning vegetable oil (the actual dosage is about 120g), sesame oil 12g, purified ginger 15g, 40g of soy sauce, 5g of salt, 30g of cooking wine, 5g of monosodium glutamate, 260g of soup and a little sugar.
Exercise:
1) Fish are stripped of scales, fins, gills and internal organs, washed, and then their spines are removed to form strips with a width of 1.5 cm and a length of 4 cm.
Cut the onion into 6 cm long sections.
Slice ginger.
Dried peppers are seeded.
7 grams of ginger, onion 10 grams, 5 grams of salt, soy sauce 15 grams, 20 grams of cooking wine, mix well, marinate for about 60 minutes, and then control the juice.
(2) Heat the vegetable oil to 80% heat with a frying spoon, add fish sticks, fry until it is 80% cooked, and take out the oil control.
(3) Heat a wok with high fire, pour in 25g vegetable oil, stir-fry onion and ginger slightly, then pour in Tonga dried Chili, white sugar, remaining soy sauce and seasoning, add fried fish sticks, stir-fry with high fire until the juice is thick, and pour in sesame oil.
Pick the onions and ginger when you eat.
Fish-flavored shredded beef-Sichuan cuisine: Sichuan cuisine
Name of the dish: shredded beef with fish sauce
Features: (Fish flavor, slightly spicy, light sauce color, suitable for all seasons. (Sichuan cuisine))
Raw materials:
Shredded beef (200g), shredded bamboo shoots (65g), spicy oil (4g), pickled peppers (13g), eggs (1), balsamic vinegar, water chestnut powder and sugar.
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, stir-fry over high fire for more than ten seconds (shredded beef must be scattered to avoid sticking), and drain the oil.
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.
Hot litchi loin-Sichuan cuisine: Sichuan cuisine
Name of the dish: hot litchi waist
Features: (Shaped like litchi, crisp and refreshing, delicious and refreshing. )
Raw materials:
400g pork tenderloin. 30g of auricularia auricula, 50g of winter bamboo shoots, 5g of pickled pepper/kloc-0, 50g of pea seedlings. 3 grams of salt, 20 grams of cooking wine, 30 grams of bean powder, ginger and garlic 10 grams.
Exercise:
Tear off the film of pork tenderloin, cut it into two pieces, wash it to the waist, cut it with an oblique knife first, then cut it into a cross pattern with a straight knife, then change it into 2.5 cm square pieces, add salt, cooking wine and water bean powder and mix well in a bowl.
Wash your ears, slice the winter bamboo shoots, soak the peppers to remove seeds, and cut into pieces with an oblique knife.
Slice ginger and garlic, cut onion into horse ears.
Mix salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, bean powder and fresh soup into a bowl to make sauce.
When the wok is on fire, add the pork fat and heat it (about 220℃), stir-fry the kidney flower and push it away, put the ingredients into the wok, cook the sauce, push it up and put it on the plate.