Delicious Sichuan cuisine menu [boiled pork slices]
Ingredients: pork tenderloin, garlic sprout, celery and anchovies. Egg, pepper, bean paste, ginger, onion, pepper (red, sharp and dried), pepper, cooking wine, chicken essence, salt, starch (peas) and vegetable oil.
Exercise:
1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;
2. Wash and slice garlic sprouts, celery and phoenix tail;
3. Put the vegetable oil into the pot, heat it, pour in the pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.
4. Then, cut pepper and pepper into fine powder;
5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly;
6. Put the garlic sprouts, celery and phoenix tail into the pot, blanch for a while, remove and plate.
7. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;
8. Boil the remaining vegetable oil and pour it on the meat slices, so that the dried peppers, pepper powder and meat slices can be fried again with hot oil, which will make them spicy and fragrant.
[Fish with Chinese sauerkraut]
Ingredients: a bighead fish, sauerkraut.
Seasoning: pickled ginger, pickled pepper, garlic, ginger, dried pepper segments, pepper granules, pepper powder (not necessarily), salt, cooking wine (or white wine), raw flour, one egg, monosodium glutamate and onion segments.
Exercise:
1. When you buy bighead carp, you can ask the stall owner to help you cut the fish into three pieces. When you come back to wash, cut the fish bones into sections first, and then cut off the big rows of thorns on your stomach. Then, slice the whole fish skin downwards, starting from the tail, so that all the slices can be used. Marinate the cut fish fillets with cooking wine and salt first.
2, sauerkraut is also sliced, soaked in ginger, a few garlic, ginger cut into larger grains, chopped garlic, chopped red pepper.
3. Put the oil in the wok, stir-fry the dried pepper segments and pick up the pepper segments for later use.
4. After the peppercorns are sauteed, pour in the soaked ginger, ginger and garlic, stir fry a few times, and then add some water to boil.
5. When cooking sauerkraut soup, add salted fish to egg white and mix well with raw flour.
6. After the sauerkraut soup is cooked, you can add a proper amount of salt to taste, then add fish bones and egg yolk (the egg yolk is delicious) and cook until the color turns white. Fish is made of chopsticks.
7. Pick up fishbones and sauerkraut with a colander and put them at the bottom of the bowl.
8. Cook the fish fillets in the pot, pick them up and put them on the fish bones. Finally, adjust the salinity of the soup, add monosodium glutamate to taste and pour it into a bowl.
9. Add oil to the wok and heat it. Stir-fry chopped red pepper and garlic and spread on fish noodles. Sprinkle some pepper (or not) and some onions. Delicious fish with Chinese sauerkraut is ready.
How to Make a Delicious Sichuan Cuisine [Mapo Tofu]
Ingredients: tofu 500g minced meat150g garlic sprout 50g lobster sauce 20g Jiang Mo, soy sauce, salt, Chili sauce, Chili noodles, pepper noodles and water starch.
Exercise:
1, put oil in the pot and heat it to 60%. Add minced meat, stir-fry until cooked, and put it in a bowl for later use.
2. Put oil in the pot and heat it to 60%. Add Chili sauce, soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.
3. Add a bowl of broth (water is ok), add tofu and minced meat, and cook for 5 minutes.
4. Add garlic sprouts, stir fry a few times and tick them off.
5. Sprinkle pepper noodles on the pot (friends who like sesame oil drops can put 4.5 drops of sesame oil)
note:
1. After cutting the tofu, blanch it with boiling light salt water to remove the beany smell and keep the tofu tender but not crisp.
2. When frying hot sauce, you need to warm the oil in the pot and stir fry it with medium heat, so that the hot sauce and Chili noodles will not be fried.
[spicy chicken]
Materials:
Whole chicken. 1 only about 1000 grams of dried red pepper 80 grams of pepper 20 grams of ginger ... a slice of garlic ... 6, 7 petals of cooking wine ... the right amount of salt, sugar ... the right amount of white sesame.
Exercise:
1, after the whole chicken is cleaned, the head and claws are removed and chopped into small pieces of about 2 cm; Slice garlic and cut dried Chili into small pieces.
2. Pour the cooking wine and salt into the chicken pieces, mix well and marinate for 20 minutes. Put enough salt, and the salty taste of the finished product depends on the salt put at this time.
3. Heat the oil in the pot. When it is very hot, pour in the chicken pieces, fry until the surface of the chicken pieces is brown, and take out.
4. Leave a proper amount of base oil in the pot, add garlic slices and stir-fry until fragrant, dry pepper segments and pepper, stir-fry until spicy and fragrant, and then pour in fried chicken pieces and ginger slices.
5, continue to stir fry, add a little sugar, sprinkle with white sesame seeds, stir well and serve.
Remarks:
1. When pickling chicken pieces, you should put enough salt at one time, because the fried chicken pieces will not taste when the surface is dry, so you must put enough in advance.
2. The oil of the fried chicken pieces should be burned hot enough to make the skin of the chicken pieces crisp quickly, so that the fried chicken pieces are tender and smooth. If the oil is not hot enough, the skin will not burn and the meat inside will be fried for too long.
3, Chili peppers need a lot, and they are very enjoyable to eat. There are many materials left after eating, so you can continue to cook other dishes.
How to make Sichuan food [Fish-flavored eggplant]?
Materials:
Eggplant 500g, soy sauce 15g, vinegar 10g, sugar 10g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g, douban hot sauce 4g, oil 50g, monosodium glutamate1g.
Exercise:
Peel eggplant, remove pedicle, cut into small pieces, and cut onion, ginger and garlic into powder;
2. Put soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, onion, ginger and garlic into a bowl and make juice;
3. Heat oil in a wok, add eggplant pieces and watercress hot sauce, stir-fry constantly. When the eggplant pieces are soft and cooked, add a bowl of juice, stir-fry quickly until the juice is evenly hung, and then take off the pan.
[boiled fish]
Materials:
Silver carp 1 about 3 kg, bean sprouts, green onions, dried peppers, pickled peppers, prickly ash, ginger, garlic, chicken essence, bean flour, cooking wine, salt and watercress.
Exercise:
1, kill the fish, wash it, slice it into fillets, and chop the fish chops into large pieces.
2. Mix the fish fillets with a little salt, cooking wine and cornflour and season for 30 minutes.
3. Pour a small amount of vegetable oil into the pot, stir-fry the bean sprouts until they are 70% mature, and spread them at the bottom of the bowl for later use.
4. Boil a pot of water in a small pot, pour in delicious fish and cook for 1-2 minutes.
5. Gently put the cooked fish on the bean sprouts, pour the soup, cover 4/5 of the fish, and sprinkle with some chicken essence.
6. Add three times as much oil as normal cooking in a clean pot. When the oil is hot, add a proper amount of watercress and stir-fry until fragrant. Add chopped pickled pepper, ginger, garlic and pepper, stir-fry over low heat. After the taste comes out, add the dried Chili, continue to stir fry for a while, add the scallion, stir fry a few times, and pour it into the bowl with the fish.
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