15 classic Sichuan dishes-read the dishes you like quickly.
1. Name of the dish: Dry-roasted fish
Ingredients: grass carp (or yellow croaker, carp and crucian carp)
Features of dry-roasted fish: <
Dry-cooked fish:
We know that when cooking fish dishes, such as watercress fish, braised fish, etc., after the fish is cooked and put on the plate, a proper amount of water starch should be added to the soup in the pot to adjust the juice and pour it on the fish to achieve the purpose of thick juice. However, the "dry" cooked fish is different. After the fish is cooked and put on a plate, the fish juice in the pot is not thickened with water starch, but the juice continues to be boiled. When the water is dry and the remaining oil is spit out, leave the fire and pour the juice on the fish to make the fish taste stronger. This method is called "natural thickening", which is the difference between dry cooked fish and other fish dishes.
It's not difficult to make dry-cooked fish. First of all, the raw materials used are not limited, such as grass carp, yellow croaker, carp and crucian carp.
When cooking, take 75g carp, scrape the scales with a knife, gut it, remove the five internal organs, dig out the gills and wash it. Use a knife to cut a cross knife on both sides of the fish to the bone, and marinate it with a little salt and yellow wine (easy to taste). If you don't burn the whole fish, you can cut it into pieces about 3.5 cm long with an oblique knife.
put 15g of oil in the pan, and when it is cooked for seven times, put the fish in the pan (the oil temperature should be high, otherwise the fish will be easily fried, which will affect the appearance of the dishes), and fry it until it is light yellow on both sides, and then take it out (the frying time should not be too long).
heat the remaining oil in the pot, cut 25g of fat pork into cubes slightly larger than the soybean, and stir-fry in the pot, that is, stir-fry 25g of Sichuan watercress hot sauce. When it is fragrant, add a proper amount of diced onion, ginger and garlic, stir-fry slightly, then cook 25g of yellow wine, add a little soy sauce, and add soup (or hot water) and fish (the soup is not enough). At this time, move the pot to low heat (keep the soup slightly boiling, otherwise the soup will be easy to boil dry, and the fish will not be cooked thoroughly, and it will be easy to burn). When the fish is cooked thoroughly, take it out of the pot and put it on the plate. Boil the fish soup slowly with a small fire, and stir it constantly with a shovel. When the fish juice thickens, pour in bright oil and vinegar and pour it on the fish.
2. Chongqing Maoxuewang
Ingredients
Duck breast, pig heart, pig belly, ham sausage, mushrooms, cabbage, bean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate, chicken feed and duck blood
1. Making duck.
2. Place the wok on a strong fire, add a little oil to fry the Chinese cabbage, celery, scallion and soybean sprouts until cooked, add monosodium glutamate, add a little sesame oil, and put the wok into a bowl for the bottom use.
3. Place the wok on a strong fire. Put the chicken breast, pork belly, pork heart and ham sausage in the wok and add pickled peppers. The dried peppers will be fried until fragrant, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence. After taking the wok, put them on the fried auxiliary materials for the bottom.
3. The name of the dish "Husband and wife lung slices"
Manufacturing materials of husband and wife lung slices:
Main ingredients: beef, beef offal, old brine, pepper, cinnamon and other characteristics of husband and wife lung slices:
According to legend, in the 193s, Guo Chaohua and his wife in Chengdu set up a stall along the street to sell lung slices, which was popular among the masses because of their fine production and unique flavor, hence the name "Husband and wife lung slices". In the future, it developed into a store operation, and the raw materials were meat, heart, tongue, belly, head and skin instead of the original lungs, which improved the quality and became one of the famous dishes in Sichuan. Husband and wife lung tablets are characterized by spicy and fragrant taste.
Teach you how to make a couple's lung slice. How to make a couple's lung slice:
Wash beef and beef offal, blanch them thoroughly, put them in a pot, add old bittern, pepper, cinnamon and star anise spices, and boil them for about two hours. Cut the boiled beef and beef offal into pieces and put them into a plate; Spoon some old bittern, add monosodium glutamate, Chili oil, soy sauce and pepper powder to make a flavor juice, pour it on beef and beef offal, and then sprinkle with crispy peanuts and sesame noodles.
4. The name of the dish is pickled fish
6g of grass carp, 1g of pickled cabbage, 25g of pickled red pepper, 15g of pickled ginger and chopped green onion, 3g of pepper, 5g of garlic, 4g of refined salt, 1g of cooking wine, 5g of cooked vegetable oil
Making process
Fish on both sides. Put the wok on medium fire, cook the cooked vegetable oil until it is 6% hot, and take it out when the fish is fried yellow; Leave the oil in the pan,
add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup boils, move it to low heat, add pickled cabbage, cook for about 1 minutes, and serve. Adding vinegar to the pot
The normal Sichuan cuisine practice should first cut the fish fillet into fish fillets, add salt, bean powder, egg white, onion and other flavors, add oil to the wok, stir-fry sauerkraut, ginger, garlic, wild pepper and so on, add broth, fish head and fish bones to taste, then put them into the pot, then boil the remaining soup with strong fire, add the fish fillets and then add monosodium glutamate and pepper. Finally, add a little sesame oil to the noodles.
5. Fish-flavored shredded pork
Ingredients: 25g pork leg, shredded onion and ginger, shredded pickled peppers, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, mashed garlic, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil and starch.
Method of making fish-flavored shredded pork:
1. Cut the leg meat into shredded pork with thick matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well and taste and size.
2. Add fresh soup, yellow wine, mashed garlic, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use.
3. Heat the pan, add cooking oil, and when the oil temperature rises to 6%, put the shredded pork in the pan, cut off the oil and serve immediately.
4. Leave a little base oil in the pot, add shredded ginger and pickled pepper and stir-fry for a while, then add bean paste and stir-fry for a few times.
5. finally, add shredded pork and spare seasoning, stir-fry over high fire, pour in spicy oil, sprinkle with pepper powder, and stir well.
6. Vinegar cucumber
Ingredients
Young cucumber (3g), white sugar (6g), balsamic vinegar (7.5g), onion ginger (4g), refined salt (4g), dried Chili festival (a little), soy sauce (a little), wet water chestnut powder (a little), etc.
second, stir-fry the pepper and dried chili until it is hot, then add the cucumber, then mix the onion ginger, vinegar, soy sauce and wet water chestnut powder, and stir-fry for a few times.
7. Dongpo Elbow
Ingredients
Pig Elbow, Snow Mountain Soybean, Onion Festival, Shaojiu, Ginger, Sichuan Salt
Production process
Scrape and wash the pig elbow, cut everything along the bone seam, put it in a soup pot, cook it thoroughly, take it out and remove the elbow bone, put it in a casserole with pig bones, and add it into cook the meat stock soup. Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.
8, dish name braised pork tendon
Raw materials
Fresh pork tendon 25g, Dongru 6g, Yulan tablets 5g and ham 5g each, soy sauce, cooking wine, onion and starch 13g each, ginger 8g, salt 3g and monosodium glutamate 3g each, and soup 25g.
Production process
(1) Boil the raw tendon with water, then remove it and rinse it with cold water to remove the glue juice, and cut it into two sections. Cut the onion in half and slice the ginger. Winter shavings are soaked in water to remove legs, magnolia slices are soaked in boiling water, washed and cut into strips, and ham is cut into strips.
(2) After heating the oil with a frying spoon, add the onion and ginger first, then stir-fry the Dongru and Yulan slices, and then add the soy sauce, tendon, ham, salt, cooking wine and soup. After the soup is boiled, skim the floating foam, stew it with medium fire, add monosodium glutamate, thicken it with wet starch, and pour a little oil.
9. The name of the dish is Hua Chicken
Ingredients
A young chicken (about 5g) with its belly cut open. 5 grams of pork, 25 grams of sprouts, 1 grams of pickled peppers, 15 grams of lettuce and 6 fresh lotus leaves. 2g of soy sauce, 2g of cooking wine, 2g of pepper, 1g of ginger and 1g of onion.
Production process
Wash and drain the broiler, remove the head, wings and claws, remove the leg bones, and evenly mix with soy sauce, cooking wine, pepper, ginger and onion, then smear the inside and outside of the chicken, marinate and taste. Pork. Chop the sprouts and pickled peppers (pedicled and seeded) separately. Put the wok on a strong fire, put the pork on the fire to remove the 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 a note, put it in a horizontal plate, and insert the stuffing and lettuce at both ends of the plate.
1. dish name chili pepper diced chicken
ingredients: 2g of bamboo shoots and 1g of green shoots. 25 grams of pickled peppers. 6g of big oil, 2g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 15g of white sugar, 2g of wet starch, 5g of vinegar, 5g of onion, ginger, garlic and a little soup.
Production method: 1. Cut the chicken into 1cm square dices, put it in a bowl, add a little soy sauce, salt and monosodium glutamate, then add egg white and water starch to homogenize; 2. Cut the dried red pepper into small pieces .7 cm square. Put salt, soy sauce, starch and sugar in a bowl to make a mixed juice for later use. Add oil in a spoon, and when it's half cooked, put the diced chicken into the spoon and slip it thoroughly, pour it into a colander, control the oil, add onion, ginger and pepper slices into a wok, add the diced chicken, pour the mixed juice, turn the spoon over, pour out the oil, and take out the spoon and put it on a plate.
11. Mapo Tofu
Raw materials
Minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (1g), pepper powder, minced garlic, soy sauce, tender tofu (2g), Chili powder and refined salt.
Second, stir-fry minced beef and bean paste in another pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, stir-fry until it tastes delicious, then add 1g tofu and chicken soup, simmer with low fire to make a thick juice, then add water chestnut powder, and add chopped green onion, pepper powder and monosodium glutamate.
12. Boiled pork slices
Ingredients: pork tenderloin 25g
Accessories: celery 1g, green bamboo shoot tip 1g, garlic sprout 1g
Seasoning: ginger 2g, onion 2g, garlic 3g, douban hot sauce 4g, soy sauce 1g, water starch 2g(4 grams of starch and 16 grams of water are mixed evenly).
2. cut celery, green shoots and garlic shoots into 5cm pieces, and then cut celery and green shoots into .3cm thick pieces.
3. Chop ginger, garlic and hot sauce with a knife (half the size of rice grains)
4. Heat 25g of oil in the pan, add celery, green bamboo shoots and garlic sprouts, stir-fry until just cooked, season with 1g of salt, take out the pan and put it at the bottom of the bowl.
5. put 25g of oil, add watercress hot sauce when the oil is hot, stir-fry 1g of onion, 1g of ginger and 1g of garlic after the red oil, add 15g of water, add 2g of salt and 2g of monosodium glutamate to the soup, put the seasoned meat into the pot one by one, and add 1g of water starch to boil after the meat is discolored and cooked. Put the soup into a bowl;
6 Sprinkle pepper noodles, dried red pepper noodles and minced ginger and garlic on the cooked meat slices;
7. in a pot, pour 5g of oil, heat it to 8%, then pour it on the sliced meat and add chopped green onion.
13. Name of the dish
Method of making:
Choose a clean pickle jar and put clean cold water in it. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc.) and add half a glass of salt (the amount depends on the taste, but it should not be less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have been eaten and turned sour (sauerkraut is not the result of vinegar), and then the soaked vegetables can be taken out for eating. But at this time, the mother water is not enough to taste, and it needs to be refined several times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to add flavor, preferably from Hanyuan, and avoid using Thailand. After the first dish is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put into the refrigerator for later use.
Tips:
1. The trick of making pickles is not to make mother water for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you feel that the salt water is not acidic enough, you can take spare water out of the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour off part of the salt water and add water and salt appropriately.
2. Sometimes white flowers appear in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.
3. If you want to pursue high precision, you can use foreign ginger, nest bamboo shoots and tender ginger. You need to add another process: soak in light salt water for one night, and then put it in the pickle jar, and you can eat it in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and pithy.
4. Cucumber can also be soaked, but another bottle must be used. Because cucumber is easy to spoil salt water. After soaking, it can be eaten overnight at room temperature.
5. Pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Fresh fish slices can also be added to it, and the so-called pickled fish-a new Sichuan dish popular in recent years-can be served immediately.
6. The poured salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden to enter the air and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there must be no oil stain.
Wash the pickle jar and control it to dry. Wash the dried peppers first, remove the stalks and control the water. Scrape the ginger and wash them. Put the above seasonings in the jar for later use. Pour cold boiled water into the jar, put clean water in the jar edge, and cover it to make kimchi water.
14, the name of the dish Mala Tang
How to make Mala Tang
1, the ingredients of the base soup
2 grams of vegetable oil (about 135 grams), 1 grams of lard, 3 grams of bean paste, 3 grams of pickled ginger slices, 4 grams of pickled peppers, 1 cloves of garlic, 5 grams of ginger, 15 grams of pepper and 2 grams of sugar. Add 5g of chicken soup or duck soup.
Put the wok on the fire, add vegetable oil and heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and fry for a few times, remove the remaining oil, add lard, garlic cloves and pepper and fry for a few times, then pour chicken or duck soup and cook for 1 minutes, then add sugar and salt.