A delicious recipe for Sichuan cuisine [boiled fish]
Materials:
Silver carp 1 about 3 kg, bean sprouts, green onions, dried peppers, pickled peppers, prickly ash, ginger, garlic, chicken essence, bean flour, cooking wine, salt and watercress.
Exercise:
1, kill the fish, wash it, slice it into fillets, and chop the fish chops into large pieces.
2. Mix the fish fillets with a little salt, cooking wine and cornflour and season for 30 minutes.
3. Pour a small amount of vegetable oil into the pot, stir-fry the bean sprouts until they are 70% mature, and spread them at the bottom of the bowl for later use.
4. Boil a pot of water in a small pot, pour in delicious fish and cook for 1-2 minutes.
5. Gently put the cooked fish on the bean sprouts, pour the soup, cover 4/5 of the fish, and sprinkle with some chicken essence.
6. Add three times as much oil as normal cooking in a clean pot. When the oil is hot, add a proper amount of watercress and stir-fry until fragrant. Add chopped pickled pepper, ginger, garlic and pepper, stir-fry over low heat. After the taste comes out, add the dried Chili, continue to stir fry for a while, add the scallion, stir fry a few times, and pour it into the bowl with the fish.
[Fish-flavored shredded pork]
Ingredients: meat, ginger, onion, minced garlic, shredded winter bamboo shoots, shredded fungus and chopped pepper.
Exercise:
1. Shred the meat and marinate it with wine, salt, starch and sugar 15 minutes. Stir-fry the pickled shredded pork with peanut oil, and don't overcook it.
2. When the pork is cooked, you can add chopped pepper, stir fry, and then add ginger, onion and garlic, preferably shredded bamboo shoots and shredded fungus.
3. Add soy sauce, vinegar, wine and chicken essence immediately after boiling again.
Finally, it is very important to thicken with starch. This step must be done if the effect is shiny.
How to make delicious recipes for Sichuan cuisine [saliva chicken]
Ingredients: chicken
Exercise:
1. Marinate the chicken with a little salt 15 minutes, put cold water in the pot, and add the whole chicken leg and chicken breast. Pour cold water on the chicken surface, add a proper amount of salt and a spoonful of cooking wine, and cook the onion and ginger.
2. Cover the lid and bring it to a boil, then remove the floating foam.
3. Then turn to medium heat and cook for 5-7 minutes. Don't open the lid after cooking, cover it 10 minutes. Steam all the chicken in the pot to ensure the freshness of the chicken to the greatest extent.
4. After the chicken is stewed, take it out and cool it in ice water. The purpose is to make the chicken firm and keep the entrance elastic.
5. Mix soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate, red oil and sesame oil into a bowl, pour the juice on the chicken strips and sprinkle with sesame seeds, peanuts and chopped green onion.
[Mapo Tofu]
Ingredients: tofu 500g minced meat150g garlic sprout 50g lobster sauce 20g Jiang Mo, soy sauce, salt, Chili sauce, Chili noodles, pepper noodles and water starch.
Exercise:
1, put oil in the pot and heat it to 60%. Add minced meat, stir-fry until cooked, and put it in a bowl for later use.
2. Put oil in the pot and heat it to 60%. Add Chili sauce, soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.
3. Add a bowl of broth (water is ok), add tofu and minced meat, and cook for 5 minutes.
4. Add garlic sprouts, stir fry a few times and tick them off.
5. Sprinkle pepper noodles on the pot (friends who like sesame oil drops can put 4.5 drops of sesame oil)
note:
1. After cutting the tofu, blanch it with boiling light salt water to remove the beany smell and keep the tofu tender but not crisp.
2. When frying hot sauce, you need to warm the oil in the pot and stir fry it with medium heat, so that the hot sauce and Chili noodles will not be fried.
The delicious way of Sichuan cuisine [boiled pork slices]
Ingredients: pork tenderloin, garlic sprout, celery and anchovies. Egg, pepper, bean paste, ginger, onion, pepper (red, sharp and dried), pepper, cooking wine, chicken essence, salt, starch (peas) and vegetable oil.
Exercise:
Slice pork tenderloin, add starch, salt, monosodium glutamate and cooking wine to egg white to make paste, and smear it on the meat slices;
2. Wash and slice garlic sprouts, celery and phoenix tail;
3. Put the vegetable oil into the pot, heat it, pour in the pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.
4. Then, cut pepper and pepper into fine powder;
5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly;
6. Put the garlic sprouts, celery and phoenix tail into the pot, blanch for a while, remove and plate.
7. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;
8. Boil the remaining vegetable oil and pour it on the meat slices, so that the dried peppers, pepper powder and meat slices can be fried again with hot oil, which will make them spicy and fragrant.
[spicy chicken]
Materials:
Whole chicken. 1 only about 1000 grams of dried red pepper 80 grams of pepper 20 grams of ginger ... a slice of garlic ... 6, 7 petals of cooking wine ... the right amount of salt, sugar ... the right amount of white sesame.
Exercise:
1, after the whole chicken is cleaned, the head and claws are removed and chopped into small pieces of about 2 cm; Slice the garlic and cut the dried pepper into small pieces.
2. Pour the cooking wine and salt into the chicken pieces, mix well and marinate for 20 minutes. Put enough salt, and the salty taste of the finished product depends on the salt put at this time.
3. Heat the oil in the pot. When it is very hot, pour in the chicken pieces, fry until the surface of the chicken pieces is brown, and take out.
4. Leave a proper amount of base oil in the pot, add garlic slices and stir-fry until fragrant, dry pepper segments and pepper, stir-fry until spicy and fragrant, and then pour in fried chicken pieces and ginger slices.
5, continue to stir fry, add a little sugar, sprinkle with white sesame seeds, stir well and serve.
Remarks:
1. When pickling chicken pieces, you should put enough salt at one time, because the fried chicken pieces will not taste when the surface is dry, so you must put enough in advance.
2. The oil of the fried chicken pieces should be burned hot enough to make the skin of the chicken pieces crisp quickly, so that the fried chicken pieces are tender and smooth. If the oil is not hot enough, the skin will not burn and the meat inside will be fried for too long.
3, Chili peppers need a lot, and they are very enjoyable to eat. There are many materials left after eating, so you can continue to cook other dishes.
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