Beginners learn how to cook Sichuan food.
1. Novices who want to cook Sichuan cuisine well need to prepare a set of good kitchen utensils first, which can help us learn to cook Sichuan cuisine better.
2. Novices who want to learn the cooking methods of Sichuan cuisine need us to know the ingredients often used in Sichuan cuisine and the usage of these ingredients.
3. Novices who want to make Sichuan cuisine well need us to taste different kinds of Sichuan cuisine and know what the authentic taste of Sichuan cuisine should be, which will help us learn Sichuan cuisine well.
Novices want to learn the cooking methods of Sichuan cuisine well, so we need to ask some friends and family for advice and learn their cooking experience.
Novices want to learn how to cook Sichuan food well, and they can also attend some Sichuan food training classes, which will help them get professional Sichuan food guidance.
6. Beginners who want to cook Sichuan food well need us to practice cooking Sichuan food more, so as to learn how to cook Sichuan food well.
Cooking method of Mapo tofu:
Ingredients: South Tofu, tender tofu, minced beef or minced pork, a little lobster sauce, the best leeks and garlic sprouts, Jiang Mo, minced garlic, a little Pixian spicy bean paste, and starch water.
working methods
1. Cut onion into small pieces, and cut ginger and garlic into fine powder. The amount of garlic is twice that of ginger 2: 1.
2. Peel the tofu, cut it into small pieces, put it in a cold water pot, put a little salt in the water, and heat it on low heat. Before the water boils, pour it into a colander and drain it. Salted tofu can remove the smell of beans and force out water.
3. While cooking tofu, start a new pot, don't add oil, chop the meat directly, and slowly fry until the minced meat turns dark brown and crisp. Add minced ginger and garlic, stir-fry, add 1 tbsp spicy bean paste and stir-fry red oil.
4. Add a few douchi, add broth or water, and the amount of broth or water in the tofu pot cannot exceed the amount of tofu. Add a little wine and 1 tbsp soy sauce to add color, and cook for 5-6 minutes. Be careful not to heat too much to avoid tofu cracking.
5. After cooking, it is usually thickened twice with wet starch. After 1 thickening, add chopped green onion, and thicken for the second time.
6. Finally, add a little hot oil along the edge of the pot and turn on the fire until the oil floats up. Red oil will be brighter.
7. Add pepper powder after filling the pot, not too much.
The classic taste of Sichuan cuisine:
Fish flavor
Onion ginger garlic sauce 1. Pickled pepper 0.5. Sichuan red bean paste II. Sugar 1.5. Vinegar 1.5. Soy sauce, wine, monosodium glutamate, the right amount. The recipe is to fry the onion, ginger, garlic and pickled pepper first, then fry the bean paste into red oil and mix it with other seasonings. Red is sweet, sour, spicy and not too strong. Can be made into fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored dip juice and so on.
peppery taste
0.5 of Zanthoxylum bungeanum or 0.2 of Zanthoxylum bungeanum powder, 0.3 of dried pepper, 3 of Sichuan bean paste, sugar 1, vinegar 1, and appropriate amounts of onion, ginger, garlic, wine, soy sauce and monosodium glutamate. The preparation method is to fry dried chili until brown, then add pepper and stir-fry, stir-fry onion, ginger and garlic, and then add other seasonings. In order to taste hemp, you can add some pepper powder Stir-fried pepper, hemp flavor comes from pepper powder. Characterized by golden red color, spicy and delicious, slightly sweet and sour. You can make diced spicy fish, mapo tofu and so on.
Chili flavor
Sichuan red bean paste 1. Sugar 0.3. 0.3 vinegar. Onion, ginger, garlic, soy sauce, monosodium glutamate, wine. The recipe is to stir-fry the onion, ginger and garlic first, then stir-fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.
Chenpiwei
0.5 of Zanthoxylum bungeanum, 0/of dried pepper 1, 3 of Sichuan bean paste, 2 of sugar, 2 of dried tangerine peel, soy sauce, monosodium glutamate, onion, ginger, garlic and wine. The production method is to fry the dried peppers first, and then fry the peppers. If you use dried tangerine peel, fry it. If dried tangerine peel is ground into powder, it can be sprinkled near the end of cooking. Stir-fry onion, ginger and garlic, then stir-fry sauce, and then add seasoning such as soup to stew raw materials. It tastes spicy and delicious, and has the unique aroma of dried tangerine peel, which can be used to make dried tangerine peel beef and dried tangerine peel chicken.
Horned horsetail
Onion 10. Pepper 2. Soy sauce 12. Sugar 2. Vinegar 2. Monosodium glutamate, a little fresh soup. The production method is to soak Zanthoxylum bungeanum in wine for one night, then chop it into fine mud with scallion and add ingredients such as soy sauce, sugar and vinegar. Characterized by sesame seeds, fresh and salty. It can be used to mediate vegetables such as Chinese prickly ash slices and Chinese prickly ash slices.
Be at fault with
Sichuan red bean paste 1. Sesame paste 1. Sugar 0.8. 0.8 vinegar. Pepper powder 0.05. Petroleum 1. Onion and garlic 0. 1. Soy sauce and fresh soup are both suitable. The method is to stir-fry Sichuan bean paste with oil until the oil turns red, stir-fry sesame paste with fresh soup, and mix all the ingredients evenly. Its characteristics are spicy, hemp, sweet, sour, salty, fresh and fragrant, and its taste is very rich. It can be used to make diced chicken and sliced duck.
Hot and sour taste
Spicy tastes can be divided into stir-fried dishes and pot-stewed dishes. The former ratio is: Sichuan bean paste 1, sugar 0.6, vinegar 0.9, onion, ginger, garlic, wine, soy sauce, fresh soup and red oil. The method is to fry onion, ginger, garlic and bean paste first, and then mix with other seasonings. The latter proportion is white pepper 0.8, vinegar 6, chopped green onion parsley 6, and a little sesame oil. The former is characterized by sour, spicy, fragrant and slightly sweet, while the latter is sour and refreshing, salty and sour in the mouth, and spicy when swallowed. Used for frying hot and sour squid rolls, hot and sour fish fillets and other vegetables; Hot and sour soup, hot and sour stewed chicken blood, etc.
Beginners learn to cook Sichuan food;
★ How do novices learn to cook? These methods are very effective. Don't miss them.
★ Novice cooking tips
★ Skills and methods for beginners to make simple recipes
★ Sichuan cuisine recipes and cold dishes
★ How to make delicious Sichuan food?
★ What are the foundations for cooking?
★ Sichuan cuisine menu daquan cold salad
★ What cooking skills do you usually have?
★ Method of frying beans.
★ Steps of making Sichuan pickles