Dry frying is a unique cooking method of Sichuan cuisine, and it is very important to master the heat. Dry cooking is characterized by soft waxy, fragrant and refreshing, spicy and delicious, and endless aftertaste.
Method 1- classic practice
Name of dish: fried kidney beans
Ingredients: main ingredient-kidney bean
Seasoning-shredded onion and ginger, shredded pepper, refined salt, monosodium glutamate and white sesame.
Production process:
1. Shred kidney beans and cut both ends into inches to promote oil production.
2. Add base oil to the wok, add shredded onion, ginger and pepper, stir-fry kidney beans, add salt and monosodium glutamate, sprinkle with white sesame seeds and serve.
Characteristics of dishes:
The color is green and salty.
Method 2- Practices in the South
Materials:
1, half a catty of mung beans, chopped.
2, broken rice buds (can be replaced by dried plums), three tablespoons.
3, minced meat is about one or two.
4. Two tablespoons of soy sauce.
5, salt, monosodium glutamate right amount.
Exercise:
1. Heat the oil in the pot to 50% heat, stir-fry the minced meat until it is broken, stir-fry the sprouts for one minute, and put them on a plate for later use.
2. Wash the pan, put the oil to 70% heat, add the green beans and stir fry. Stir-fry the green beans until they are slightly yellow and cooked. Add the minced sprouts and stir-fry for about one minute. Serve.
Cuisine: Cuisine Department: Sichuan cuisine
Ingredients category: seafood taste: salty and fresh
Suitable for the season: irrelevant
Color and fragrance: white and white, dry, fragrant, fresh and crisp, best with wine.
Material: dried fish (about 150g).
Accessories: 50 grams of mung bean sprouts and 50 grams of pork; Soy sauce 10g, cooking wine 15g, vegetable oil 25g, sesame oil 10g, salt 2g and lard 20g.
Making:
1) Tear off the head, whiskers and bones of dried squid, bake them with fire to soften them, cut them into filaments, wash them with warm water, and control the moisture;
2) Choose long mung bean sprouts, and remove the head and tail;
3) Pork is cut into two thick shreds;
4) Heat lard in a wok, add shredded pork and dried southern blood, stir fry, add a little light soy sauce and cooking wine, and take it out;
5) Wash the pan, add vegetable oil to heat it, put down the shredded squid and stir fry until it is soft and curly. Add the shredded pork and mung bean sprouts to the cooking wine and stir fry evenly, and add a little sesame oil to stir fry quickly.
Fried crucian carp
Preparation materials: onion, ginger, garlic, pepper, dried pepper, red pepper and flour.
Ingredients: vinegar, soy sauce, delicious, chicken essence, small bowl of mixed juice.
Marinate the fish with a spoonful of salt and a little ginger foam for two or three hours. The main purpose is to improve the taste and remove some water.
After curing, wipe the water off the fish with a clean cloth, and then roll it in dry flour to make the fish stick with flour as much as possible.
Light the fire, heat the oil pan to 70%, and fry the fish with flour in the pan. When the fish changes color, take it out of the pot. Stir-fry when it's cold, because my fish today is a little big, and it can't be fried until it's done, so it's not burnt. If the fish is small, it won't be fried again, but it can be fried successfully once. Hehe, it's crisp and fried, so you can eat it and supplement calcium.
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