How to make delicious Sichuan food: fresh pepper and water fish.
Making:
1 and 1 carp weighing about 750g were slaughtered and cleaned, and both sides of the fish were cut with a flower knife.
2. Wash the pot with clear water, add appropriate amount of salt, chicken essence, sugar, vinegar and fermented grains, bring to a boil, turn to low heat, add carp, soak until cooked, carefully remove and put it on a plate.
3. Heat a small amount of salad oil in a clean pot, add garlic, small green pepper and seven-star pepper rings and stir fry a few times. After adding about 500ml of clear soup, add salt, monosodium glutamate and wet starch into the pot. When the sauce thickens, pour the pan on the plate. Water fish? Sprinkle chopped green onion on it.
Key:
1. When the fish is cooked in the pot, the salt should be replayed.
2. When the spicy seasoning is going to thicken, the action must be fast. How many times do you have to take it out of the pot and put it on the plate? Water fish? Above, and this is mainly to keep the original color of green pepper and seven-star pepper.
Red sea buckle Cui
Making:
1, take clean fresh rabbit belly and add salt, monosodium glutamate, cooking wine, etc. Marinate for 5 minutes, then blanch and lubricate separately for later use.
2. Leave a little oil in the pot and heat it. Soak persimmon pepper, pickled pepper powder, soaked Jiang Mo, minced garlic, minced pepper and fermented wine, and stir-fry. Then add a little fresh soup to boil, add rabbit's belly, fungus and cucumber strips, add salt, monosodium glutamate and chicken essence to taste, add water starch to thicken, and finally add a little vinegar to push evenly. Then pick up the pot and put it on the table.
Making skills of delicious Sichuan cuisine Jianghu shredded rabbit.
Making:
1. Put the whole cleaned rabbit into a salt water pot, take it out after pickling, remove the bones and tear it into thick shreds by hand.
2. Shred rabbit meat into a pot, add shredded onion, shredded leek and shredded coriander, and add red oil, soy sauce, mashed garlic, Jiang Shui, monosodium glutamate, pepper oil and cooked sesame seeds. Mix well and serve quickly. Sprinkle with chopped green onion.
Features:
The uniqueness of this dish is that the delicious rabbit meat is mixed with onion, leek and coriander. Chongwei? .
Duck minced meat
Making:
1. Cut the duck blood into small pieces, soak it in a boiling water pot and take it out.
2. Put oil in the wok, first stir-fry the bean paste, add appropriate amount of water to boil and boil out the fragrance, remove the residue and add minced meat, then add duck blood clots and pickled pepper festival, add salt and monosodium glutamate, pour in a little balsamic vinegar after a small fire, and finally sprinkle some chopped green onion.
The secret of cooking delicious Sichuan cuisine: golden barbecue.
Making:
1. Slice the fat attached to the fresh pig's head, wash the blood with running water, take it out and drain it. Adding vegetable juice (made from Alpinia officinarum, Alpinia officinarum, ginger, onion and carrot), water, salt, monosodium glutamate, black pepper, tea sauce and curry powder, and pickling for 24 hours.
2. Coat the bottom of the baking tray with butter, spread a layer of shredded onion, coriander stalks and shredded carrot, put the pickled pig's head on it, then bake it in an oven with a surface fire of 250℃ and a bottom fire of 200℃ for 30 minutes, and then take it out and dry it slightly.
3. Pick out the roasted pork head, cut it into pieces and put it on the skeleton. Serve with dried Chili noodles and fresh Chili sauce rape, and guests can dip them in.
Home-cooked Egg jiaozi
Making:
1. Put minced meat into a pot, add ginger rice, chopped green onion, abalone juice, chicken juice, salt and monosodium glutamate, and stir into minced meat for later use.
2. Pour the egg liquid into a hot non-stick pan, spread it into a round egg skin and take it out for later use.
3. Soak the auricularia auricula and the yellow flower in hot water respectively, and then put them into a boiling water pot for soaking; Simmer the green beans in a fresh soup pot for later use.
4. put the meat stuffing on the egg skin, then fold it one by one and wrap it into egg dumplings. Steam in a cage for 10 minutes and then take it out for use.
5. Brew the shrimp sauce into the bitter gourd festival 10 section, then insert a shrimp, steam it in a cage and wrap it around the plate for later use.
6. Heat the vegetable oil in the pot, saute the ginger slices and onion segments, add a proper amount of broth, add green beans, fungus, yellow flowers and egg dumplings, boil and simmer for 10 minute. At the same time, add salt, monosodium glutamate, abalone juice and chicken juice to taste, put them in a sea bowl, and finally put them on a plate with bitter gourd.
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