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Authentic Sichuan Cuisine: Authentic Mapo Tofu Material
A piece of tofu, half a bowl of minced meat, a tablespoon of Pixian bean paste, a proper amount of onion and garlic, a handful of pepper noodles and a proper amount of water starch.
working methods
1, tofu is cut into small pieces and boiled in a pot, or boiled in exothermic water and shaped.
2. Put oil in the pot, add bean paste and minced garlic when it is seven ripe, add minced meat after frying, and add tofu after the minced meat changes color.
3. add water to the pot until the tofu has just passed the water. Turn it a little. Be careful not to let the tofu fall apart when you turn it:)
4. Add chopped green onion and water starch, turn over, then cover the pot and stew for about ten minutes.
5. Sprinkle pepper noodles on the tofu after cooking (not soft, you can sprinkle more, this is the essence of Mapo tofu)
After sprinkling pepper noodles, you can pour a little hot oil on it, which will taste better. )
Authentic Sichuan cuisine menu: Sichuan bangbangji material
Two chicken legs, two shallots, four slices of ginger, 1 tablespoon pepper 1/2, 1 tablespoon salt 1 teaspoon cooking wine 1 teaspoon (the material to be put into the cooking pot), and seasoning A: pepper powder 1 2 teaspoons, 2 teaspoons light soy sauce, and sugar/.
working methods
1. Pour water into the pot, add ginger slices, shallots, pepper and salt, and bring to a boil.
2. Add the drumsticks and simmer for 20 minutes until cooked.
3. Wash the cooked chicken legs and soak them in cold water or ice water for ten minutes.
4. Hammer the chicken tissue with a wooden hammer or a meat hammer.
5. Separate the bone from the meat by hand and tear the chicken into strips.
6. Put seasoning A into a bowl and mix it evenly with chopsticks for later use.
7. Put the peanuts in the microwave oven and bite 1 min. Let them cool and peel.
8. Pack it in plastic bags and break it with a rolling pin.
9. Finally, pour the seasoning in Figure 6 on shredded chicken and sprinkle with fried white sesame seeds, chopped peanuts and chopped coriander.
Authentic Sichuan cuisine menu: Sichuan boiled meat
Tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, shallot 20g, garlic 1 teaspoon, ginger sauce 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, and appropriate amount of dried red pepper.
working methods
1. Slice tenderloin first.
2. break the tissue with a meat hammer to make the meat thinner and bigger.
3. Cut into small pieces.
4. Marinate the meat slices with marinade for about 20 minutes.
5. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.
6. Dry pot, put the dried red pepper and pepper into the pot and fry until fragrant. After cooling, the red pepper is cut into small pieces.
7. Cold oil in the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.
8. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pan.
9. Add broth or water, 1 teaspoon sugar and chives.
10. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again. The meat was cut thin and cooked quickly.
1 1. Put the cabbage stalks in the remaining soup pot and cook them slightly.
12. Add Chinese cabbage leaves and celery and cook until it is broken.
13. Prepare a large bowl with cooked vegetables at the bottom.
14. Spread the cooked meat slices again.
15. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.
16. Just pour hot water on the sliced meat.