The cuisine of Mapo Tofu belongs to Sichuan cuisine, which is spicy and suitable for all seasons. (Sichuan cuisine) Ingredients: minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (10g), pepper powder, minced garlic, soy sauce, tender tofu (20g), Chili powder, salt, chicken soup (10g). 2. Stir-fry minced beef and bean paste in a separate pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, stir-fry until it tastes good, then add 100g tofu and chicken soup, simmer with low fire to make a thick juice, then add water chestnut, and add chopped green onion, pepper powder and monosodium glutamate. Sichuan cuisine, in which diced Chili chicken belongs, is slightly sweet and delicious, and is one of the traditional Sichuan cuisine. Raw materials: 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. Production process (1) Cut bamboo shoots and chicken into squares 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch and add 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 in big oil with a big fire, and put it in ... Dongpo elbow cuisine features Sichuan cuisine. The soup is milky white, the snow beans are white, the pork elbows are rotten and soft, delicious, original and fragrant. During the production process, the pork elbow, snowflake beans, scallion, Shaoxing wine, ginger and Sichuan salt are scraped clean, and everything is scraped along the bone seam, put into the soup pot, cooked and taken out. 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.