Several main Sichuan cuisine recipes:
Braised pork slices in brown sauce
Taste: spicy
Ingredients: 400g pork leg with skin, mung bean sprouts100g, 25g Pixian watercress, and about10g sweet noodle sauce.
Exercise:
Wash the meat, cook it until it is cooked and soft, take it out, let it cool and slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 60% hot oil pan until it becomes an ear shape. Stir-fry chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over and add green garlic to serve.
Sichuan famous dish fish-flavored shredded pork
Fish-flavored shredded pork, golden red in color, smooth and tender at the entrance, sweet and sour, spicy and salty.
Ingredients: 250g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.
Method: Cut the leg meat into shredded pork with coarse match stems, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size. In a small bowl, add fresh soup, yellow wine, mashed garlic, sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch to make seasoning. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork into the pan, cut off the oil, and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir-fry evenly.
Sichuan home-cooked hot and sour soup
Sichuan home-cooked soup dishes. Made of shredded pork, tofu, winter bamboo shoots and other materials through clear soup. Its characteristics are sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion, which is very popular and widely circulated throughout the country.
Basic ingredients: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate 1g and pepper.
Cooking method:
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
kimchi
The basic characteristics are salty and palatable, spicy and delicious.
The basic material is 750g Chinese cabbage kernel and leaves,10g dried pepper. Seasoning: vegetable oil 100g, salt, monosodium glutamate 5g, cooking wine 25g, soy sauce 30g, pepper 25g.
(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use.
(2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate and stir fry evenly.
Fried squid shreds with Chili sauce
The basic characteristics of squid are crisp, tender, white and spicy, which promotes appetite.
300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g onion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.
1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.
2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.
3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it.
4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.
Spicy hot bean curd
Ingredients: three pieces of tofu, beef foam 1 piece (about 40g), bean paste, spicy powder, chopped lobster sauce, chopped garlic, ginger rice, Chili powder and soup.
Exercise:
1. Cut the tofu into small cubes, marinate it with salt, boil it in boiling water and drain it.
2. After oiling, stir-fry beef foam and bean paste together, and add spicy powder, lobster sauce, ginger rice and Chili powder to taste.
3. Add tofu and a little soup, boil with slow fire, thicken with raw flour, and sprinkle with pepper powder when it is thick, and serve.
Beef slices with Chili oil
500g of raw beef. Bamboo shoots100g, garlic bolts 50g. Dry Chili 15g, soy sauce 10g, Shanxian watercress 20g, fermented grains juice 10g, salt 2g, pepper 3g, vegetable oil 75g, cooking wine 10g, bean flour 15g, and fresh soup 50g.
Method: Cut beef into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, add salt, bean flour and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into pieces about 4.5 cm long, and Danxian watercress is chopped. Put the wok on a big fire, add oil and heat it. Stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are great. Stir-fry chopped pepper and bamboo shoots a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts break. Pick out the bamboo shoots and garlic seedlings and put them in the nest plate. Shake the sliced meat into the pot, stir fry when it is boiled, scoop it up and spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour in the boiled oil.
Characteristic color is red and strong, hemp, spicy, fresh, tender and spicy.
Chongqing hot spicy dip
Raw materials: tripe 250g, liver 100g, loin 100g, lean beef (tenderloin) 150g, and spinal cord 100g. Fresh vegetables1000g, scallion 50g, green garlic sprout 50g, sesame oil 40g, monosodium glutamate 4g, chili powder 40g, Jiang Mo 50g, pepper 4g, refined salt10g, lobster sauce 40g, jujube juice100g, and Danxian douban/.
Methods Hair liver was bleached with clear water, cut into long pieces with a width of cm, and bleached with cold water. Liver, loin and beef are all cut into thin slices and large slices. Onions and garlic sprouts are cut into 7- 10 cm long sections. Fresh vegetables (lotus, celery, cabbage and pea seedlings) are washed with clear water and torn into long strips. Chop lobster sauce and watercress. Put a wok in medium fire, add 75g butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper and stir-fry until fragrant. Then, bring the beef soup to a boil, move it to strong fire, add cooking wine, fermented bean sauce and fermented glutinous rice juice, and cook until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into four parts and make four sauces to dip in. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup.
Features mala Tang, rich taste, self-cooking, enjoy it.
Pepper Chicken
Ingredients: a tender chicken (about 500g). Zanthoxylum bungeanum 3g, shallot 10g, ginger onion 10g, cooking wine 10g, salt 2g, soy sauce 10g, sesame oil 10g, monosodium glutamate 0.5g and fresh soup 50g.
Method: Remove the head, neck, wings and feet of the tender chicken, wash and drain, then put it in a boiling soup pot, add ginger, onion and cooking wine to cook, pick it up, soak it in cold boiled water, take it out and drain, remove the chicken bones, and change it into pieces (or strips. Wire, block), put in the board. Remove black seeds from pepper, wash shallots and cut into flowers. After mixing, add a little salt and chop them into fine powder. Put it in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cold soup, mix well into pepper juice and pour it on the chicken slices.
Features hemp, alcohol, salty, fresh, soft, tender, refreshing and beautiful.
Scallion fish
400g fresh fish. 50g onion, 5g salt, 20g cooking wine, 5g ginger 15g vegetable oil, 50g pickled pepper 15g fresh soup, 50g soy sauce 10g sugar 15g vinegar, 5g sesame oil, 5g pepper oil and 2g pepper.
Methods Clean the fresh fish, cut it into strips about 6 cm long and 2 cm wide, mix well with salt, cooking wine, ginger and pepper, marinate it to taste, and then drain the juice and ginger. Put the pot on the fire, heat the vegetable oil to about 200℃, and fry the fish sticks until they are yellow. Pour the oil out of the pot, heat the vegetable oil in the pot, stir-fry the onion until fragrant, then add the ginger slices and peppers slightly, and add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar. After the fish sticks are boiled, add sesame oil and Chili oil to medium heat until the juice is thick and dry, take out the pot and put it in a plate to cool. When eating, put the onion on the bottom of the plate, put the fish sticks on it, remove the ginger slices and Chili festival, and pour the original juice on the fish sticks.
Features: Huang Liang is moist in color, soft and crisp in texture, salty and delicious, and slightly spicy in onion fragrance.
Douban herring
Three fresh crucian carp (per treaty150g). 20g of Shanxian watercress, cooking wine 10g, 5g of salt, ginger 10g, onion 10g, garlic 10g, 5g of soy sauce, sugar 10g, vinegar 10g and fresh soup/kloc.
Methods: Clean the scales, gills and internal organs of crucian carp, then cut two knives on both sides of the fish, and marinate the fish with cooking wine and salt. Chop the watercress in Dan County. Shred ginger and garlic, and cut onion into fine flowers. Put the pot on the fire. Heat oil (about 2000℃), add crucian carp and fry until cooked. There is about 75 grams of oil left in the pot. When the fragrant wells of watercress, ginger and garlic in Xia Dan County are red, add crucian carp. Simmer the fish soup, soy sauce, salt and sugar until the fish is cooked and tasty. Take out the fish and put it on a plate. Collect juice with high fire, thicken, cook with vinegar, and push. Sprinkle chopped green onion on the pan. Pour it on the fish and you can eat it.
The characteristic color is red and bright, salty and slightly spicy, slightly sweet and sour; The meat is tender.
Boiled Fish with Pickled Cabbage and Chili
Three fresh crucian carp (per treaty150g). Soak 50 grams of vegetables. Pickled pepper 15g, ginger and garlic 10g, onion 15g, vegetable oil 5g, fermented grains juice 10g, cooking wine 10g, soy sauce 10g, and fresh soup/kloc.
Methods: Scales and gills of crucian carp were removed, and then the crucian carp was cleaned after disembowelling, and several cuts were made on both sides of the fish. Soak vegetables (only with vegetable sticks) and cut into filaments with a length of 1.5 cm. Slice pickled pepper, ginger and garlic. Cut the onion into fine flowers. Put the wok on the fire and pour in the vegetables. Heat the oil to about 200℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove some oil, and leave about100g of oil in the pot. Push the fish to the side of the pot and soak the pepper, ginger, garlic, wake-up sauce and onion for fragrance. Then add cooking wine, soy sauce, soup and so on. Push the fish back to the pot in turn, bring them to a boil over medium heat, add the soaked vegetables and cook for about 10 minutes (turning over during cooking), pick up the fish and put them on a plate, put chopped green onion and sesame oil in the pot, thicken them, and pour the juice on the fish.
Characteristics Crucian carp meat is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor characteristics.
Pepper snail
Ingredients: snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.
Production method: ① Wash the snail, put it in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.
Shancheng spicy chicken
Ingredients: 500g cock, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.
Production method: ① The cock is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 10 to 15 minutes. (3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.
Boiled fish with Chinese sauerkraut and Chili
Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.
Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.
Beef omasum hotpot
Ingredients: 250g of tripe, 250g of garlic sprout and 250g of onion, 20g of beef liver, 250g of sirloin, 250g of spinal cord and 0/00g of mash juice, 500g of fresh vegetables, 40g of dried pepper, 40g of ginger slices and fermented soybean, 6 egg whites, 250g of beef soup and 200g of butter.
Method: Cut tripe into 3cm wide, loin and liver into thin slices, and onion and garlic into 8cm long. Heat 75g butter to 60% heat, stir-fry with watercress, add Jiang Mo pepper, stir-fry until fragrant, add beef soup to boil, add cooking wine, lobster sauce and fermented glutinous rice juice to boil, and put them into hot pot and marinade. Spinal cord, tripe, liver, sirloin, beef and garlic, onion, fresh vegetables, salt and butter can be put into the dish respectively.
Sweet and sour soup
Hot and sour soup is Sichuan home-cooked soup. Made of shredded pork, tofu, winter bamboo shoots and other materials through clear soup. Its characteristics are sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion, which is very popular and widely circulated throughout the country.
The raw materials for making hot and sour soup are: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438.
Cooking method of hot and sour soup:
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
The biggest feature of Sichuan cuisine is its seasoning, diverse tastes and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, pepper, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely flavor, sour and spicy flavor, spicy flavor, litchi flavor and strange flavor, among which 13 kinds are related to spicy flavor, all of which are thick and mellow. The so-called "one dish is blind, and ten thousand dishes are fresh."
Dry roasted stone carp
Introduction: Rock carp, also known as herring, is distributed in the upper reaches of the Yangtze River, Jialing River and Jinsha River. It lives in the deep water layer with rocks at the bottom, and often appears among rocks. It has a strong body and tight and tender meat. The dry burning method was originally created by Sichuan chefs. It is to cook fish with a lot of fresh meat and soup seasoning until the juice is dry and tasty. Sichuan cuisine calls it "natural juice harvesting" and "natural juice harvesting".
Features: fried and roasted with Sichuan specialty rock carp and pork. It is a treasure in Sichuan cuisine. Golden color, bright red color, tender fish, fresh and spicy taste.
Technology: Select a rock carp, scale it, gut it, clean it, gouge out both sides of the fish, smear Shao wine and refined salt all over the body, fry it in an oil pan until the skin wrinkles, and take it out. Change the pan to cold oil, gradually raise the temperature, stir-fry pickled pepper, chopped watercress, ginger and garlic until fragrant, that is, soak fresh soup, burn until fragrant, and remove seasoning residue. Put the fish, stir-fried diced meat, salt, mash juice, sugar and vinegar into a pot and cook together. When the soup boils, move it to low heat and cook it slowly until the juice is thick and the fish tastes good.
Fried winter bamboo shoots
History: "Dry frying" is the main cooking method of Sichuan style. In 1950s, Sichuan generally used the method of stir-frying winter bamboo shoots, which was a famous dish at that time. Chongqing chef Liao Qingting is good at cooking this dish.
Features: stir-fry with winter bamboo shoots. The color of the dish is deep red, and the bamboo shoots are crisp and delicious.
Technology: pat the tender parts of winter bamboo shoots loose with a knife and cut them into strips. Heat a wok with high fire, add lard, heat it to about 200C, fry the winter bamboo shoots in the wok until the water is dry and slightly yellow, and take out and drain the oil. Leave a proper amount of oil in the pot, and fry the fried winter bamboo shoots with Jiang Mo, chopped green onion, bean sprouts, mash juice, monosodium glutamate, soy sauce, refined salt, Shaoxing wine, etc. And continue to stir fry. After two or three minutes, stir fry the pea seedlings and sesame oil, and serve. Try it while it's hot. Although the dish combines the fragrance of winter bamboo shoots, pea seedlings and sprouts, the taste can show its beauty and is a must in the dish.
Chicken tofu pudding
Chicken bean curd is a very delicate craft dish. In Daofo Palace in Sichuan, Chef Ji Xiang has the cooking skills of "eating chicken like chicken" and "eating meat like meat", that is, making vegetarian dishes that are fishy, which is called "vegetarian dishes supporting meat". In Sichuan cuisine restaurant, on the other hand, there is a distinction between "eating chicken without eating chicken" and "eating meat without eating meat", and the meat is made into a plain shape, which is what people call "supporting meat with meat". Chicken tofu pudding is the representative dish of vegetarian food. It records the "Overview of Chengdu" published by 1909 and the excerpts of the recipes of the four seasons in the late Qing Dynasty.
Chicken tofu pudding is made of chicken breast, cooked ham and chicken soup. This dish looks like tofu, with smooth texture, clear soup, white meat and delicious taste.
The production process is as follows: beat the chicken breast into velvet with the back of a knife, remove tendons, put it in a bowl, add cold soup, add egg white, water bean powder, salt, monosodium glutamate, pepper and so on. And stir evenly. After the pot is thoroughly washed, add the broth to boil, pour in the minced chicken, stir well, and simmer slowly. When it gradually condenses into tofu brain, put the cooked cabbage heart into a soup bowl, then spoon chicken tofu brain on the cabbage heart, and finally gently pour the clear soup and sprinkle the cooked ham powder. To make chicken bean curd brain, you must choose the breast meat of old white chicken, stir it carefully, and use soup, egg white, water bean powder and refined salt in a proper proportion to master the heat when making bean curd brain.
Home-cooked sea cucumber
History: Home cooking sea cucumber began in the late Qing Dynasty. Bashu is inland, so it is not long to eat sea cucumber. According to historical records, during the Jiaqing period of the Qing Dynasty, merchants from Shaanxi and Henan smuggled a large number of sea goods, including sea cucumbers, to Sichuan, and Sichuan only used sea cucumbers as precious seafood for cooking. By the end of the Qing Dynasty, more than 30 kinds of sea cucumber dishes with four distinct seasons had appeared in Chengdu restaurants. In the Republic of China, more than 20 kinds of sea cucumber dishes appeared. At this time, the home-cooked sea cucumber appeared.
Features: Fried pork with sea cucumber. The dish is bright red in color, soft and waxy in sea cucumber, spicy in taste, crispy in bean sprouts and unique in flavor.
Technology: cut the sea cucumber into pieces with water and simmer with good soup. Stir-fry minced meat in oil pan until crisp, and put it in a bowl. Heat oil in a wok, add bean paste, pickled pepper, Jiang Mo and minced garlic, stir-fry until fragrant, add fresh soup and cook for a while, and take out seasoning residue; Add wine and minced meat, put the sea cucumber in the pot and barbecue. Pinch off both ends of soybean sprouts, add salt to the pot, stir-fry until cooked, and put it at the bottom of the plate. Then put the sea cucumber pot on high fire, thicken the juice, add the onion and sesame oil, and push the pot into a plate with bean sprouts.
Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]
Slightly sweet and delicious.
The basic material is 200 grams of bamboo shoot chicken, green bamboo shoots 100 grams (both winter bamboo shoots and cucumbers). 25 grams of pickled peppers. 60g of big oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of white sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.
Practice (1) Cut the chicken with bamboo shoots into squares 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch and mix with some oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop pickled peppers for later use. Then make the opposite sweet juice with soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate. (3) Heat the wok spoon with high fire and put it in big oil. When the oil is hot, add diced chicken and stir-fry until it is 80% cooked, then add green bamboo shoots and stir-fry. Then pour the appropriate sauce into the frying pan spoon, stir well after the juice is boiled, and add vinegar.
Braised pork
The characteristic fragrance is maotai, showing deep maotai color.
The basic materials are pork rump (200g), mustard (65g), white sugar (4g), soy sauce (4g), sweet noodle sauce (10g), yellow wine (6.5g), onion ginger (6.5g) and garlic sprout (a little).
manufacturing process
First, put the meat in boiling water, take it out, cut it into thin slices about 2 inches long and 2 minutes thick, and fry it thoroughly in Wang Zhu oil pan (until the meat slices curl). 2. Add onion, ginger, soy sauce, sweet noodle sauce, yellow wine and sugar, and finally add mustard greens and garlic sprouts, stir-fry for 20 seconds and then take out.
Fish-flavored poached eggs
Features like a wallet, golden yellow, fresh and strong taste, with the taste of fish.
Ingredients: 500g of eggs, 50g of oil, 50g of onion and wet starch15g, 5g of ginger, 5g of garlic cloves, 35g of pickled pepper10g of soy sauce, 20g of sugar, 25g of cooking wine, 5g of monosodium glutamate, 50g of soup and 0g of vinegar15g.
manufacturing process
(1) Mix the above seasonings (except pickled pepper and oil) into juice. Cut the onion into chopped green onion. Ginger and garlic are minced. Pepper chopping
(2) Heat the frying spoon and fill it with oil. When the oil is hot, beat the eggs in several times, fry them on both sides, take them out and put them on a plate. Leave a little base oil in the spoon, stir-fry the peppers a little, pour in the prepared juice, and pour the bright oil on the eggs when the juice boils.
Red oil ear tablets
The basic characteristics are spicy and slightly sweet, and the texture is crisp and tender.
The basic materials are pig ears, red peppers, onions, salt, monosodium glutamate, sugar and sesame oil.
manufacturing process
1. Wash fresh pig ears, put them in a boiling water pot, heat them until they are just cooked, take them out, flatten them with heavy objects, and let them cool naturally. 2. Cut the cool pig ears into thin slices, put them in a bowl and add salt, sugar, monosodium glutamate, red pepper and sesame oil to make a flavor juice. 3. Mix the ear pieces with the prepared sauce and shredded onion, and serve.
Pepper and salt Babaoji
Basic characteristics: golden and bright color, elegant appearance, crispy skin and tender meat, and delicious stuffing.
The basic material is a fat hen (about 1000g). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus seeds, 25 grams of barley, 25 grams of Euryale ferox, 0/0 grams of Jin Jun/KLOC-,0/5 grams of ham/KLOC-,and 0/5 grams of Xiangyin/KLOC-. Cooking wine 15g, salt 5g, soy sauce 10g, egg white 15g, bean flour 15g, vegetable oil 500g, sesame oil 10g, and salt and pepper 15g.
manufacturing process
After the hen is slaughtered and washed, the whole material is boneless. After washing, dip in cooking wine and salt for later use. Blanch the fresh pea rice in boiling water, remove the shell, and then float it in clear water. Wash the glutinous rice and cook it in a pot until it is over-cooked. After the lotus seeds, coix seed and gordon euryales are stripped and cored, they are washed and swollen, put into a bowl, submerged in water and steamed in a cage. The golden hook expands and is cut into fine grains, served with ham and mushrooms. Then mix the above ingredients, add salt and mix well, stir them into the chicken's stomach from the knife edge of the chicken's neck, lock the opening with a bamboo stick, cook them in boiling soup for a few minutes, take them out, turn the chicken wings upside down and put them in a steaming bowl, and steam them in a cage for about two hours (to the extent that bamboo chopsticks can crush them). Take out, air-cool, remove water, and smear with soy sauce and egg white bean powder. Put the wok on a big fire, heat it with oil (180℃), put the chicken into the frying pan, scoop it up when it turns golden brown, pour sesame oil on it, take out the bamboo stick, and cut the chicken breast and abdomen into diamond-shaped pieces (based on broken skin) with a knife. Serve with salt and pepper dishes.
Tanrou
The basic characteristics are rich in raw materials, plump in shape, brownish red in color, rich in taste, fresh and delicious.
Basic ingredients: 500g pork belly with skin, 75g fried meatballs, 200g eggs, 50g chicken, 25g ham, 50g cuttlefish and 25g winter bamboo shoots. 25g of mushroom, golden hook 10g, ginger 10g, onion 15g, 2g of pepper, 500g of fresh soup, 250g of lard, 25g of dried bean powder, 3g of refined salt, soy sauce 15g, 20g of fermented grains juice and 25g of sugar juice.
manufacturing process
Boil pork, chicken and pig bones in a boiling water pot for a few minutes and then take them out. Cut the pork into 7 cm square pieces and cut the chicken into pieces. Boiled eggs, shelled, coated with bean powder, fried in pig oil pan until yellow, and taken out. Cut the winter bamboo shoots into hob blocks. Cut the ham into thick strips, wash the golden hook and cuttlefish essence after the water rises. Put pig bones in a small clay pot, and add pork, chicken, cuttlefish, golden hook, ham, winter bamboo shoots, eggs, pork balls, etc. Adding refined salt, soy sauce, hangover relieving juice, ice sugar juice and gauze-wrapped ginger (mashed), onion (tied), pepper (mashed), Tricholoma (puffed), and
Multicolored crab box
Basic Features Multicolored Crab Box is a new dish made of four raw materials: red, yellow, green and white, all of which are cut into cubes as big as soybeans and then fried. It has a variety of raw materials, all kinds of nutrients, and a variety of fresh flavors are old. In addition, the concept of dishes is novel, which is conducive to eating, so it is considered to be in line with today's diet fashion. The dishes are novel, harmonious in color, soft in texture and salty and delicious in taste.
The basic materials are 10 live crab boxes, 200g fresh fish, 30g tender peas, 50g old yolk cakes, 30g winter bamboo shoots, 30g mushrooms, 30g red peppers,1000g white radishes, 500g carrots, 200g cucumbers, 250g purple cabbage and10.
Production method:
1. Clean the crab box. When it is fried to orange-red in the oil pan, take it out and drain it for later use.
2. Beat the fresh fish into minced meat, put it in a bowl, first dissolve it with clear water, and add Sichuan salt, cooking wine, egg white, dried starch, ginger and onion water, etc. , and stir evenly to make fish slurry, then pour the fish into a colander, leak it into a 30% hot oil pan, and take it out when it floats, which is fish rice.
3. Old yellow cakes, red peppers, winter bamboo shoots and mushrooms are cut into peas. Peas are shelled and broken in half. Red pepper, winter bamboo shoots, mushrooms and peas are all cut into pieces in a boiling water pot and taken out for later use.
4. Put the pot on fire, put the refined oil into it and burn it until it is medium-cooked, stir-fry all kinds of diced materials until it is cooked, then add the fish and rice, add Sichuan salt and monosodium glutamate, stir-fry it evenly with wet starch, and take it out of the pot and put it into a crab box.
5. The radish is carved into a rockery; Cucumber cut into coconut tree shape, carrot cut into two connected pieces; Cut Chinese cabbage into fine powder (the above raw materials can also be mixed for seasoning).
6. The raw materials for vegetable molding are put into one side of the plate about 1/3 as designed, and the other side is put into the crab box.
Braised pork slices with crispy rice
The basic materials are pork tenderloin 100g, rice crust 175g, oil 1500g, water-soaked mushrooms, magnolia slices 50g each, lard and clear soup 50g each.
Ingredients: pork tenderloin 100g, rice crust 175g, oil 1500g, water-soaked mushrooms, magnolia officinalis slices 50g, lard 150g, clear soup.
Cooking method: Slice tenderloin, add seasoning and mix well. Slice mushrooms, magnolia slices and pickled peppers, and adjust the seasoning into juice. Dice the crispy rice, fry it in a hot oil pan until golden brown, take it out and put it on a plate, then pour in a little boiling oil. Stir the sliced meat, add seasoning and cook the juice, and quickly pour it on the fried crispy rice.
Hot spicy dip wonton
Basic characteristics of famous snacks in Chengdu, Sichuan. The dough bag is filled with meat, and after cooking, it can be eaten by adding seasoning such as clear soup and red oil. This snack is fresh and delicious, and the soup is slightly spicy and fragrant. Wonton is called by Sichuanese. Wonton is found all over the country, and red oil wonton is one of the most famous varieties.
The basic materials are 20 pieces of parchment, 50g minced meat, cooking wine 10g, Chili oil, soy sauce, sesame oil, 3g refined salt, 2g monosodium glutamate and 20g chopped green onion.
20 wonton skins, 50g minced meat, cooking wine 10g, Chili oil, soy sauce, sesame oil, 3g refined salt, 2g monosodium glutamate and 20g chopped green onion.
Cooking method
1. Mix minced meat with refined salt and cooking wine, and wrap it with wonton soup skin to make wonton soup;
2. Put Chili oil, soy sauce, sesame oil and monosodium glutamate into 4 bowls respectively and sprinkle with chopped green onion;
Put some water in the pot and bring it to a boil. Cook in a pot until it floats. Pick it up and put it in a bowl to eat.
Stewed thin beef slices
The basic feature "Deng Ying Beef" is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste.
The basic material is beef 12 (about 480 grams). Salt, sugar, pepper powder, Chili powder and spiced powder are all suitable.
Beef 12 Liang (about 480 grams). Salt, sugar, pepper powder, Chili powder and spiced powder are all suitable.
Cooking method
1. Select beef hind leg meat, remove the floating skin and corner pieces, cut into large pieces, sprinkle seasoning evenly, air it into bright red, and put it in the oven for drying.
2. Change the beef jerky into small pieces and steam them thoroughly in a cage.
3. Put the steamed beef slices into the oil pan, fry them thoroughly with slow fire, cook them in Shao wine seasoning, turn them over evenly and let them cool.
Thank you!