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A complete collection of Sichuan recipes (exploring the unique charm of Sichuan cuisine)
Brief introduction of Sichuan cuisine

Sichuan cuisine is one of the eight major cuisines in China, which originated from Sichuan Province in the southwest of China. Sichuan cuisine is known as "one dish, one style, all kinds of dishes are delicious" because of its hemp, spicy, fresh, fragrant, tender and spicy characteristics.

Sichuan cuisine has a long history of development. In the Tang Dynasty, Sichuan cuisine has begun to form its own unique style. During the Ming and Qing Dynasties, Sichuan cuisine gradually became one of the representatives of China cuisine.

Characteristics of Sichuan cuisine

Sichuan cuisine is characterized by hemp, spicy, fresh, fragrant, tender and spicy. Among them, hemp and spicy are the two most prominent characteristics. The spicy seasoning of Sichuan cuisine is realized by pepper and pepper. Fresh, fragrant, tender and spicy are achieved through cooking skills.

Sichuan recipe daquan

Below, I will introduce several classic Sichuan cuisine recipes for you to feel the unique charm of Sichuan cuisine.

Spicy hot bean curd

Mapo tofu is one of the traditional famous dishes in Sichuan and one of the representatives of Sichuan cuisine. It uses tofu as the main ingredient, with minced meat, bean paste and other seasonings, and tastes spicy and fragrant.

Production steps:

1. Cut the tofu into small pieces, blanch it in boiling water and take it out for later use.

2. Put oil in a hot pan and cool, add onion, ginger, garlic and minced meat and stir fry.

3. Add bean paste, Chili powder, pepper powder, cooking wine, chicken essence, salt and other seasonings, and stir-fry for fragrance.

4. Add tofu blocks and mix well.

5. Add appropriate amount of water, boil and cook for 5 minutes.

6. Add chopped green onion and sesame oil and mix well.

Chili oil fillets

Boiled fish is one of the traditional famous dishes in Sichuan, with fresh and tender fish as the main material and vegetables such as bean sprouts, bean skin and lotus root slices. It tastes spicy and fragrant.

Production steps:

1. Slice the fish and marinate with salt, cooking wine and starch 10 minutes.

2. Put the stock into the pot, add vegetables such as bean sprouts, bean skin and lotus root slices, and cook until boiling.

3. Put the marinated fillets into the pot and cook until the fish changes color.

4. Add Chili oil, bean paste, pepper powder and other seasonings and cook until the soup is thick.

5. Add chopped green onion and sesame oil and stir well.

Kung Pao Chicken?

Kung pao chicken is one of the traditional famous dishes in Sichuan, with chicken as the main ingredient and seasonings such as peanuts, onions, ginger and minced garlic. It tastes sweet, sour and slightly spicy, and has a rich aroma.

Production steps:

1. Dice chicken and marinate with salt, cooking wine and starch 10 minute.

2. Put the oil in the pot, heat it to 70%, add the onion, ginger and garlic and stir fry.

3. Add the marinated diced chicken and stir-fry until it changes color.

4. Add peanuts, Chili powder, bean paste, sugar, vinegar and other seasonings and stir well.

5. Add chopped green onion and sesame oil and stir well.