Sichuan cuisine, Guangdong cuisine, Northeast cuisine, Shandong cuisine, Hunan cuisine, Fujian cuisine, Zhejiang cuisine, Beijing cuisine and Jiangsu cuisine; Each has its own characteristics and everyone likes it.
Top 10 recipes for home cooking: Mapo tofu, cauliflower in a dry pot, celery fried, cabbage in vinegar, shredded hot and sour potatoes, scrambled eggs with tomatoes, roast beef with potatoes, braised pork ribs and braised pork. The degree of liking varies from person to person.
Question 2: What dishes can pickled peppers be used to cook? Fish-flavored shredded pork and other Sichuan dishes.
Question 3: What dishes with pickled peppers are delicious? 1. When frying pork liver, stir-fry chopped pickled peppers first, and then put pork liver, which will be delicious.
2, used for frying fish-flavored shredded pork
Question 4: What dishes can Sichuan Changqing pickled pepper cook? How to make pickled peppers?
1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (pickled pepper may be more brittle) and Daqu (both shochu and fermented wine).
4. Wash and dry red pepper (it won't go bad if there is no watermark).
5. Put all Daqu, Chili and raw materials into a large glass bottle.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
Question 5: What are the dishes pickled with millet and pickled peppers?
Salt, sugar, oil, star anise, water and marinade package.
Exercise:
1. Boil pickled pepper water: add 10- 15 pickled pepper to the pot, wrap star anise, salt, sugar, oil, star anise, water and marinade, cook and cool;
2. Wash the baby cabbage, pick it up, blanch it in boiling water for one minute, pick it up and drain it;
3. Soak the drained baby cabbage in cold pickled pepper water for 90 minutes. The unfinished food can be refrigerated in the refrigerator.
Question 6: How to make pickled peppers?
Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, the series of pickled peppers made with them were popular in Sichuan.
Generally speaking, there are three kinds of pickled peppers in the seasoning market in Chengdu: one is pickled peppers with two gold bars, which are relatively long, spicy and palatable, and have a strong aroma, which is indispensable for making traditional Sichuan cuisine with fish-flavored shredded pork; The other is the bullet pickled pepper, which is short, heart-shaped and spicy. Because of its good shape, it is often used in pickled pepper dishes, and is rarely processed into velvet or cut into small pieces. There is also a kind of pickled pepper in Mexico, which is not produced in Mexico, but introduced from Mexico. Now it is planted in Ya 'an, Sichuan, and the meat is thick and olive-shaped. It can be used as an appetizer after brewing, but it is rarely used in pickled pepper series dishes.
Pickles are fresh and crisp, which can stimulate appetite and help digestion and absorption. If you cook pickles as a side dish at home before meals every day ...
All kinds of vegetables in season, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on.
Kimchi jars are naturally essential for making kimchi. We use a kind of jar mouth protrusion, and there is a circle of concave tray around the jar mouth (that is, sink, which can hold water). The jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.
Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.
You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. You can add a little pepper if you like spicy food.
Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 7 ~ 10 days after the first time.
If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.
When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.
Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently.
If you like spicy taste, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate, mix well and serve, which is the "Sichuan kimchi" that is often seen in Sichuan restaurants.
It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (red outside and white inside), stems and stems of Chinese cabbage and cauliflower, cowpea and tender ginger. ...
Pickled pepper sauce and pickled pepper oil, as replicated seasonings, are widely used in pickled pepper series dishes, and are all made of pickled peppers with two gold bars in the industry. Their specific preparation methods are as follows:
Pickled pepper sauce: Pickled pepper sauce is similar to chopped pepper sauce. Pickled pepper is chopped or chopped into two gold bars, and appropriate amount of pickled ginger rice, wild pepper powder and garlic rice are added and stirred. In addition, on the basis of the above-mentioned production method, according to the specific dishes, a proper amount of Pixian watercress and Zanba pepper can be added for seasoning to increase the mellow and spicy taste of pickled pepper sauce.
Pickled pepper oil: Pickled pepper oil has the characteristics of bright red color and strong spicy taste. When used in pickled peppers, it can improve taste, color and taste. The preparation method is as follows: light a clean pot with 3000g refined oil, heat it, add 1 000g chopped two gold bars to soak the pepper, add100g Ciba pepper, simmer for1hour, and start ... >>
Question 7: What cold dishes can pickled peppers make? The most common is chicken feet, and now it is chicken gizzards, pig hands, pigeon bellies and pig skins. A lot.
Question 8: What does chopped pepper do? There are many dishes that can be cooked with chopped pepper. There are three kinds:
Steamed fish head with chopped pepper
Ingredients: silver carp head 600g, white wine, red chopped pepper, yellow pickled pepper, onion, ginger slices, chives, garlic cloves, soy sauce, sesame oil and oil.
Exercise:
1) Wash the fish head first and cut it in half with a knife.
2) Coat the fish with salt, wine and vinegar and marinate for a quarter of an hour.
3) Cut all 6 garlic cloves, shallots, ginger slices and coriander leaves into fine powder.
4) Put into a bowl and add sesame oil, soy sauce and Chili oil. Prepare red chopped pepper and yellow pickled pepper, pour in white wine and mix well.
5) Mix the chopped pepper with seasoning, cover the fish head on both sides, put it in a steamer, steam for 10 minute, and finally pour out some soup and hot oil.
Steamed chicken wings with chopped pepper
Ingredients: chicken wings, four chopped peppers, two tablespoons.
Ingredients: garlic, onion, ginger.
Seasoning: half a teaspoon of salt
Steps:
1. Cut the chicken wings into small pieces and blanch them. Take out, clean and drain for later use.
2. Mix minced garlic and pepper in Jiang Mo.
3. Put oil in the pan, stir fry and chop pepper.
4. Add chicken and salt and mix well. Turn off the heating.
(3, 4) You can directly mix chopped pepper, garlic and cooking oil without fire, add chicken wings and steam evenly. But the fried chopped pepper tastes better. )
5. Steam in a bowl for about 15 minutes.
The following words:
1, Steamed chicken with chopped pepper is a delicious and simple dish. The taste of chopped pepper is very unique and simple. Don't put any other seasoning.
2, chicken wings can be replaced by chicken wings, chicken legs can also be.
3, in fact, you can not fry the chopped pepper, but frying the chopped pepper makes the steamed meat more fragrant.
4. Chopped pepper is salty, so put less salt. Those who like chicken essence can add a little fresh.
Steamed hairtail with chopped pepper
Ingredients: 250g fresh hairtail.
Ingredients: onion, ginger
Seasoning: chopped pepper, cooking wine
Exercise:
1, fresh hairtail, eviscerated, washed, and cut into fish segments with appropriate size;
2. Change the onion and ginger into knives and slice them for later use;
3. Put the hairtail section into a container, add the onion and ginger slices, then add the cooking wine, stir well and marinate for 20 minutes;
4. Put the marinated hairtail section into a dish and cover the fish section with chopped pepper sauce;
5. After the water in the steamer is boiled, put it into the steamer and steam for 10 minute;
6. Take another pot of hot oil, pour the hot oil into the steamed hairtail while it is hot, and sprinkle with chopped green onion.
Question 9: Can pickled pepper water pickle those vegetables? You can pickle ginger, and then use it for cooking, which is especially delicious, or soak cowpea, radish, cabbage and so on. And after soaking, there will be a little spicy taste to appetize.