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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 tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud, pour out the stuffing, cut the chicken into paper strips, put it in a horizontal plate, and insert the stuffing and lettuce at both ends of the plate.
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 head, neck, wing tip and duck bottom, 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 pork, put chicken bones in boiling water pot to remove blood, drain water, smear with sugar, fry in oil pan until pig skin turns yellow, and take 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, put them in a bowl and stir well 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 pepper is brown-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.
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Method for making Sichuan pickle
The production method is very simple, as follows.
Materials required:
A large bottle.
One or two glasses of kaoliang spirit
A little pepper
A green pepper
A little salt
Ok, let's talk about it in detail.
First of all, it is best to have a special pickle jar. Here's how to replace it with a big jar. The advantage of a big jar is that,
You can see the change in the bottle. A bottle of about 4 liters is enough for a family of three, and the bottle mouth must be sealed.
Pay attention to the one with the big bottle mouth, or it will be troublesome to take it out.
(1) Culture of Pickle Fermentation Bacteria:
(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 70% of the bottle capacity.
Put a little more salt than usual when cooking, and the salty taste will be gone.
Put about 20 to 30 pieces of pepper (4-liter bottle), and it doesn't matter if there is more or less.
(2) When the water is completely cooled, pour it into the bottle and add one or two kaoliang spirits.
Other wines are not good. Kimchi bacteria actually come from sorghum koji.
(3) Put a green pepper (the kind that vegetables are not spicy at ordinary times)
Other vegetables, such as radish, Chinese cabbage (cabbage) and beans are also ok, but it seems that green peppers are the fastest.
(4) After the bottle mouth is sealed, leave it for about one week to 10 day (depending on the temperature).
After 2-3 days, you can pay attention to carefully observe whether there are steam cannons around the green pepper. At the beginning,
It's just one or two tiny bubbles that can hardly be seen without careful observation. If there is a bubble, even if it is a bubble,
It means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!
(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).
Kimchi belongs to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth.
Take out the green pepper used as starter and throw it away.
Congratulations on your success!
Precautions:
The inner wall of the bottle must be cleaned, and then the raw water can be dried or simply scalded with boiling water.
Never bring raw water. Never bring raw water after washing green peppers.
Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.
(2) Brewing
(1) Choose vegetables with less water, such as radish (any radish will do), cabbage (cabbage), beans, green peppers and peppers.
Watermelon skin can also be peeled off and dried in summer.
Vegetables with more water can't be used, such as tomatoes and Chinese cabbage.
Cucumber has never been tried. If anyone has tried soaking cucumbers, please come here and tell everyone.
(2) After washing the vegetables, cut them into large pieces or strips (not too small) and drain them.
(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.
(4) judging whether the brewing is finished.
It's good that the vegetables start to turn yellow, and it's no problem to soak them for a few more days. I haven't worn it for half a year.
You can take it directly with your hands when you take it. Be careful not to mix with raw water.
As soon as the bottle cap is opened, the unique aroma of kimchi will come to the nose, which may be unbearable for people in the distance.
Please pay attention to the ventilation of the window, because it has a strong fragrance.
If the vegetables start to rot, it means that your pickle juice is not ready. It must be mixed with raw water.
Or not completely sealed, pour it out and start over.
Precautions:
At the beginning of brewing, it takes a long time, about a week.
Bottle is a fermentation process, so it will produce gas. If the pressure is too high, you can open the bottle mouth to vent.
If the bottle is strong enough, it won't explode, but if the pressure is too high, it will open the seal of the bottle mouth.
Air and water overflow together, polluting the surrounding environment.
Once or twice, the gas in the dish will be gone, so there is no need to deflate it in the future.
(3) Edible
Pickles can be eaten directly, but it is more reasonable to wash them. It is best to cut it into small pieces and fry it.
The unique flavor of kimchi is more prominent. It won't cook for three minutes at most.
According to your own habits, you can use dried peppers, add salt and sugar.
(4) Maintenance of raw juice
The method of replenishing water is the same as at the beginning, adding pepper water, salt and sorghum wine. Be careful not to wait until the water is full.
Let it cool before adding it.
Fruit juice will appear white foam after long-term use. Add a pinch of sugar.
It is best to replenish sorghum liquor every three or four times (about half a second).
Used juice can be reused, the older the better. Five years. No problem.
After half a year, the original juice has strong fermentation ability, and ordinary vegetables can be eaten in about one day.
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Pickled fish sausage pickle
Radish is cut into thick strips and colored with Chili noodles. Marinated salmon sausage is shredded and mixed with radish strips to eat radish pickles.
* Pickled Mingtaiyu sausage is a sauce made from Mingtaiyu, which is rich in free amino acids and is a traditional fermented food rich in digestive plums.
Ingredients: 2 radishes, Mingtai fish sausage sauce 1 cup, Oenanthe javanica100g, Chili noodles12 cups, 50g onion, 50g garlic and 0g ginger10g.
(1) Cut the radish into shreds, add Chili noodles and dye it red.
(2) Shredding white onion, mashing garlic and ginger, and cutting cress into 4cm.
(3) Wash and mash the pickled Pacific yellow croaker sausage.
(4) Put the pickled salamander sausage into the radish, mix the seasoning evenly and season.
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Spicy Xiao noodles
Materials:
1. All dried red peppers, prickly ash and chilies are pounded into noodles for later use (chilies are preferably produced in Chongqing) 【 Heat the wok, pour oil, turn off the fire when the oil is cooked, and when the oil cools to 5 or 6 minutes, slowly pour it into the prepared pepper noodles and chilies until the oil is completely absorbed and covered 】
2. Cut mustard tuber (or bean sprouts) into small pieces.
3. Crispy peanuts, cut a little.
4. Ginger juice, garlic juice, shallots and sesame seeds.
5. Soy sauce, vinegar and sugar (these three should be added according to personal taste)
6. It is recommended to choose lard (or sesame oil) first.
Steps:
1. Making noodle soup: take a bowl and add salt, monosodium glutamate, ginger juice, garlic juice, peanuts, peppers, prickly ash, soy sauce (appropriate amount) and lard. Scoop a spoonful of boiling water or broth in a bowl (pork bone soup is usually used in restaurants).
2. Next, add vegetables, pick them up and put them in a noodle bowl, sprinkle with shallots and sprouts, and that's it.
Dandan Noodles's detailed practice
Raw materials:
Sliced noodles 1000g, pea sprouts 100g, sesame sauce 100g, soy sauce 120ml, 50ml of balsamic vinegar, monosodium glutamate, mashed garlic, chopped green onion, pepper noodles, 200ml of red oil, 400ml of chicken soup and 20g of pepper seeds.
1, sesame sauce with soy sauce, balsamic vinegar, chicken soup, monosodium glutamate, garlic paste, chopped green onion, pepper seeds, pepper noodles and red oil as Dandan Noodles seasoning.
2. Cook the noodles, take them out and put them in a 10 bowl, pour in the seasoning, blanch the pea seedlings and put them on the noodles.
Friendly reminder:
There is celery in the seasoning, which is delicious.
② You don't need sesame sauce. I think there is too much sesame sauce, which is a little tasteless.
(3) Pepper can be fried into pepper oil. Dandan Noodles wants to sprinkle chopped fried peanuts, which is very tasty, and needs some sugar.
Combustion surface
First, the burning surface should be dry and the strips are quite hard. Noodles will have strength and bone strength after cooking, and will not break when smeared with oil. The entrance has a slippery feeling, and the chewing powder has a fragrant taste.
Second, when cooking noodles, put them in boiling water. When the noodles are broken, they float in the pot, that is, they are just boiled and then picked up. At this time, the starch in the noodles is gelatinized by heating, and a protective layer is formed on the surface. In addition, the heating time is short, and the water intake of noodles is limited. The cooked noodles are soft and smooth, soft and tough, with less water content and good bone strength.
Third, spin dry. This is a very important link in the whole production process. Only by spinning off the water stuck to the noodles can the oil and seasoning be integrated with the noodles, which not only tastes good, but also makes use of the flammability of the oil to make the noodles have the unique characteristics of instant burning.
Fourth, the materials are suitable. The main material for burning noodles is oil, such as sesame oil, red oil and rapeseed oil extracted from star anise, kaempferia kaempferia and walnut, and cooked lard is also useful. Rub the noodles repeatedly, sprinkle with oil to prevent them from sticking together, then add chopped peanuts, Chili noodles, sesame oil, chopped Syrian sprouts, chopped green onion, monosodium glutamate, refined salt, etc., and only add a little soy sauce to taste. In this way, because the noodles are dry, the oil is heavy and the water is low, it cannot be ignited with fire.
You're finished. Let's go!