one is shredded pork with fish flavor. Fish-flavored shredded pork, with no fish but shredded pork, is a common Sichuan dish, rich in materials, full of fish flavor and thick sauce, and is the soul mate of rice; Salty, fresh, sweet, spicy, sour, refreshing, crisp, fragrant ..... the taste of food falls in the heart. The magic of delicious food lies in that it can be sublimated into all flavors at the moment of touching the other side of the mood, and it will fall in one bite. Four flavors are mixed-the smell of fish and shredded pork can be regarded as a series of flavors, and the compound taste is deeply loved by greedy cats.
the second is Mapo tofu. Mapo tofu, one of Sichuan's famous dishes, has now become an international famous dish; Not only China people like to eat, but foreigners also like to eat. Pepper hemp is salty and fresh, with red sauce and smooth taste, especially that fresh hemp. The more you eat it, the more addictive it is, and the more refreshing it is, which makes people want to stop! Spicy and delicious-Mapo tofu family version of Mapo tofu is healthier, less oily, less spicy and less hemp, eating a thick sauce flavor, with a slight spicy stimulation, and a bowl of rice is light.
thirdly, scrambled eggs with tomatoes. Scrambled eggs with tomatoes are not only easy to learn, but also reasonable in nutrition. Rich in nutritional value, with the characteristics of complementary nutrients and bodybuilding and anti-aging effects. Rub your hands into jade for several times, and the blue oil will be light yellow and deep. The red color of sweet and sour tomatoes and the yellow color of fresh and delicious eggs complement each other, adding a "different innocence" to their original tastes. With bright colors, it tastes pleasant, refreshing and appetizing, suitable for all ages, and even the production process is mouth-watering and deeply loved by the public. Nutritional red and yellow collocation-tomato scrambled eggs are still controversial about the taste and practice of tomato eggs in the north and south. Should sugar be added? Scrambled eggs first, or half fried with eggs? Do tomatoes eat soft or hard? No matter what kind of practice and form, your own bite is the most fascinating.
the fourth is hot and sour potato shreds. It is also a popular Sichuan dish. The raw materials are extremely simple, including potatoes, peppers and white vinegar. It is hot and sour for appetizing and crisp. Whether it is cold or stir-fried, it is the favorite meal for gourmets. Hot and sour and crisp-this dish of hot and sour potato shreds is a great test of knife work. The taste of potato shreds depends on its thickness. Before cooking, some starch of potatoes must be washed off with water and soaked in water to prevent oxidation. If fried, the taste will become powdery and waxy. Although it is delicious, the hot and sour potato shreds eat a crisp taste.
the fifth is cowpea with minced meat. Cowpea with minced meat is also a classic traditional food in Sichuan and Chongqing. Because of its sour, spicy and refreshing taste, it has become a common recipe for the public. Whether it is next meal, below, steamed bread or baked sesame seeds, it is the best partner. Challenge the sour taste buds-the pickled cowpea (long bean) with minced meat gives off a unique flavor, and the released sour juice relieves the greasy taste of meat, leaving only the meat flavor, which is more fragrant than anything else when mixed with hot rice. Of course, it can also be used to make fried rice with minced meat with sour beans. Oh, even better!