What are the cooking tips and methods of Sichuan cuisine recipes?

Sichuan cuisine is what we often eat at home, because each delicious Sichuan cuisine is completed by different cooking techniques. So do you know how to cook delicious Sichuan cuisine? The following is The cooking tips of Sichuan cuisine recipes compiled by the editor of Qishi, I hope it can help you.

Cooking secrets of Sichuan cuisine recipe Korean miso soup

Ingredients: 70g beef, 10 clams, 150g tofu, 150g zucchini, appropriate amount of enoki mushrooms, appropriate amount of bean sprouts, appropriate amount of potatoes, appropriate amount of green peppers , appropriate amount of garlic, 3 tsp of bean paste, 2 tsp of chili sauce, appropriate amount of onion

Method

1) All raw materials

2) Bought clams Keep it in salt water until it spits out the sand and set aside

3) Wash and slice the zucchini, soak the tofu in salt water and cut into pieces

4) Shred the onion and slice the beef. Cut green peppers into rings and mince garlic

5) Wash the bean sprouts and remove the bottoms, wash and peel the potatoes and slice them, wash and remove the roots of the enoki mushrooms

6) Put a few in the pot Heat the oil and fry the beef in the pan. When the beef changes color, add shredded onions and saute until fragrant. When the onions become soft, scoop out the beef and onions and set aside. 7) Pour the second rice washing water into the pot. 8) Add 3 A small spoonful of soybean paste 9) Add 2 small spoonfuls of chili sauce, stir with chopsticks until the sauce is completely dissolved, turn on the heat 10) After the water is hot, put the potato and bean sprouts into a boil

11) Add the tofu and Zucchini, wait until the pot boils again. 12) Add enoki mushrooms. 13) Put the beef that has been fried in advance into the pot. 14) Add green pepper and minced garlic. 15) After the pot boils again, add a few clams that have spit out the sand. After a few minutes of medium-low heat, turn off the heat

Poached Pork

Ingredients: 1000 grams of pork belly, half a cabbage, a few fungus, 50 grams of Pixian bean paste, 50 chili peppers grams, 20 grams of Sichuan peppercorns, 1 eight petals, a piece of ginger, half a head of garlic, half a green onion, 10 grams of pepper, 1 spoon of Quanxing Daqu wine, 1 bowl of bone broth, appropriate amount of salt.

Method

1. Saute Pixian bean paste, chili pepper, Sichuan peppercorns, eight cloves, ginger and garlic in hot oil to get spicy red oil. Take out some sauteed chili peppers and set aside.

2. Take another pot and fry the cabbage with 1/3 of the spicy red oil.

3. After a few minutes, pour into a large bowl.

4. Use 2/3 of the spicy red oil, add bone broth and fungus and boil.

5. Add the meat slices.

6. After boiling, pour white wine and add pepper and salt to taste.

7. Pour everything into a basin with cabbage on the bottom, and sprinkle some chopped green onion. Finally, heat the pan until it smokes. Sprinkle the first seasoned chili pepper on top of the meat. Pour the hot oil into the basin quickly, and a bowl full of fragrant boiled meat slices is ready.

Cooking method of Sichuan cuisine recipe fish-flavored shredded pork

Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, black 6 fungus.

Ingredients

Bacon seasoning (5ml light soy sauce, 5m cooking wine, 20ml water starch).

Fish flavor sauce (5ml light soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch),

80ml salad oil, appropriate amount of onion, ginger and minced garlic, Pickle 4-5 Sichuan peppers.

Method

1. Cut the pork tenderloin into thin strips, add bacon seasoning and marinate for ten minutes;

2. Green peppers, carrots, and winter bamboo shoots Cut into thin strips respectively, soak the black fungus until soft, wash and cut into thin strips for later use;

3. Prepare the fish sauce and set aside, mince the onion, ginger and garlic, and mince the soaked chili pepper for later use;

< p>4. Put enough oil in the pot. When the oil is 60 to 70% hot, put in the shredded pork and quickly spread it over high heat until it turns white. Dish it out and set aside;

5. Put a little oil in the pot and put in Stir-fry the onion, ginger and minced garlic until fragrant, add the minced chili pepper and stir-fry until red oil comes out;

6. Add the carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes, add the pepper and stir-fry evenly;< /p>

7. Add the fried shredded pork and stir-fry quickly and evenly;

8. Pour in the fish-flavor sauce and stir-fry quickly and evenly.

Tips

1. Marinating and frying the shredded pork: The shredded pork should be marinated in advance and stir-fried quickly over high heat to ensure the smoothness and tenderness of the shredded pork;

2. Selection of side dishes: Commonly used side dishes for fish-flavored shredded pork include winter bamboo shoots, black fungus, green peppers (or sharp peppers), and carrots. Generally speaking, winter bamboo shoots are essential, and several others Optional;

3. The choice of pickled peppers: The peppers used to make fish-flavored shredded pork are Sichuan’s pickled peppers. If you really can’t buy them, you can use chopped peppers instead.

The pickling methods of soaked peppers and chopped peppers should be relatively similar, but there are still differences, and the choice of peppers is also different. From the color point of view, soaked chili peppers can produce red oil when fried, making the dish a little red, while chopped chili peppers will not color, and the taste is also a little different.

I have also fried fish-flavored shredded pork with chopped chili peppers, and the taste is similar, but still a little bit different~ Only the taste of real Sichuan pickled chili peppers is the most authentic;

4. Preparation of fish-flavor sauce: If the taste of fish-flavor shredded pork is correct, in addition to soaking in chili, the other choice is the preparation of fish-flavor sauce.

Generally, the ratio of sugar to vinegar is 3:1, which can be slightly increased or decreased according to personal taste~

Hot and sour fried crab

Main ingredients: 2 hairy crabs

Accessories: 3 pickled peppers, 1 garlic clove, 1 large piece of ginger, 1 chive, 2 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of mature vinegar, 3 grams of sugar, and white pepper 2 grams, appropriate amount of dry starch, 30 grams of oil

Method:

1. Wash the hairy crabs, add salt and white pepper and marinate for 5 minutes;

2. Chop garlic cloves, minced ginger, chives, and pickled chili peppers to make a sauce. Use light soy sauce, oyster sauce, and mature vinegar to make a sauce;

3. Evenly coat the surface of the marinated hairy crabs Dry starch;

4. Pour oil into the pot, heat it up, put the hairy crabs dipped in dry starch into the pot and fry until they change color, take them out and set aside;

5. Leave some in the pot oil, add the sauce and stir-fry until fragrant;

6. Add the hairy crabs to the pot and stir-fry evenly with the sauce;

7. Pour on the prepared sauce and stir-fry quickly to add flavor. That’s it.

Cooking Spicy Veal from Sichuan Cuisine

Ingredients: about 300 grams of air-dried veal

Accessories: a handful of dried chili peppers, 1/3 bowl of Sichuan peppercorns, 3 garlic slices, 3 ginger slices, a small piece of green onion, a small onion, an appropriate amount of soy sauce, an appropriate amount of rice wine, an appropriate amount of oil

Method:

1 Wash the beef and cut into thin slices, and cut the pepper into thin slices Short;

2 Heat an appropriate amount of oil in a pot, add Sichuan peppercorns, fry over low heat until fragrant, add dried chili peppers, and stir-fry until the color of the chili peppers becomes slightly lighter and the fragrance comes out;

< p>3 Add garlic slices and ginger slices until fragrant, add veal, and stir-fry over medium heat until the meat is cooked;

4 Turn on high heat, splash a little rice wine along the edge of the pot, and stir-fry until fragrant. Add a little light soy sauce for color, add green onion slices, stir well, and sprinkle in a little chopped green onion;

Spicy tofu pot

Ingredients: 1 piece of northern tofu, 300 grams , 150 grams of straw mushrooms, 2 fresh red peppers, 20 grams of minced green onions, 15 grams of minced ginger, 15 grams of minced garlic

Accessories: 20 Sichuan peppercorns, 1/2 tablespoon of red bean paste, raw 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/4 teaspoon of chicken essence, 1/4 teaspoon of white pepper, 30 grams of corn starch

Method:

1. Pot roast After heating, heat the oil, cut the northern tofu into small cubes, and stick it with dry corn starch;

2. Keep the fire low and fry the tofu while sticking it;

3. Until Fry until both sides of the tofu are slightly yellow, then scoop out and set aside;

4. Add the remaining oil to the Sichuan peppercorns and stir-fry over low heat until browned, then remove the Sichuan peppercorns;

5. Add Stir-fry red fresh rings, minced green onions, minced ginger and minced garlic until fragrant;

6. Add red bean paste and stir-fry until fragrant;

7. Add sliced ??straw mushrooms and stir-fry until it changes color;

8. Add the fried tofu, 250ml of water, light soy sauce, sugar, chicken essence, and white pepper. Bring to a boil over high heat and then transfer to a dry pot; or reduce to low heat and simmer until the soup thickens. Thick and ready to serve.