Dish name: Mapo Tofu

Cuisine: Sichuan cuisine

Features: spicy and spicy, suitable for all seasons. (Sichuan cuisine)

Ingredients

Minced beef (or minced pork) (65g), minced green onion (4g), chili oil (4g), black bean (10g), Sichuan peppercorns powder, minced garlic, soy sauce, tender tofu (200g), chili powder, refined salt, chicken broth (130g), water chestnut powder, rice wine

Production process

1. First, cut the tender tofu Cut the tofu into three diagonal cubes, boil it in boiling water for two minutes to remove the gypsum smell, and drain the water. 2. In a separate lard pot, stir-fry the minced beef and bean paste together, then add chili powder, soy sauce, tempeh, chili oil, rice wine, salt

, and minced garlic. Stir-fry until the flavor is fragrant, then add tofu. Add 100 grams of chicken soup, simmer over low heat until it becomes a thick sauce, add water chestnut powder to absorb, add chopped green onion, pepper powder, and MSG.

Dish name Spicy Chicken

Cuisine: Sichuan cuisine

Features Slightly sweet, delicious and fragrant, it is one of the traditional Sichuan dishes.

Ingredients

200 grams of chicken with bamboo shoots and 100 grams of green bamboo shoots. 25 grams of pickled pepper. Seasoning: 60 grams of oil, 20 grams each of soy sauce and cooking wine, 3 grams of MSG, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onion, ginger and garlic, and a little soup.

Production process

(1) Cut the bamboo shoots and chicken into 1 cm cubes, mix with a little salt, soy sauce and cooking wine, slurry with wet starch, and then mix with some oil . (2) Cut the green bamboo shoots into cubes. Cut both ginger and garlic into slices. Chop the pickled chilies and set aside. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, and MSG to make the sweet juice. (3) Heat the frying spoon over high heat and put in large oil. When the oil is hot, put in...

Dish name Dongpo elbow

Culinary category: Sichuan cuisine

Features The soup is milky white, the snow pea powder is white, the pork knuckle is soft and delicious, the original flavor is full of aroma

Ingredients

Pork knuckle, snow mountain soybean, green onion section, Shaoxing wine, ginger , Sichuan salt

Production process

Scrape and clean the pork elbow, score everything along the bone seam, put it in a soup pot and cook it thoroughly, take it out and remove the elbow bone, and put it in a pad with pork bones In a casserole, add the original meat soup, add enough at a time, add green onions, ginger, and Shaoxing wine and bring to a boil over high heat; wash the snow peas, add them to a boiling casserole, cover tightly, and simmer over low heat. About 3 hours, until the skin of the meat is tender when you poke it lightly with chopsticks. When eating, add Sichuan salt, soup and beans, scoop it into a bowl and serve, dip it in soy sauce and eat it.

Dish Name: Douban Crucian Carp

Cuisine: Sichuan Cuisine

Features Bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

Ingredients

2 live crucian carp or 1 mandarin fish (about 600 grams in weight), 30 grams of garlic, 50 grams of chopped green onion, 10 grams each of ginger, soy sauce, sugar and vinegar grams, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Production process

1. Clean the fish, cut two knives on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly. 2. Turn on the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and stir-fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate. 3. Put the original pot on a high fire, use wet starch to coat the fish, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish will stick to the marinade and become flavorful.

Dish name: Pocket tofu

Cuisine: Sichuan cuisine

Features: Green cabbage soup, salty, fresh and mellow.

Ingredients

750 grams of tofu. 50 grams of winter bamboo shoots and 50 grams of cabbage sum. 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of broth, 500 grams of milk soup, 2 grams of pepper, 10 grams of cooking wine, 3 grams of Sichuan salt, and 1 gram of MSG.

Production process

Peel the tofu and cut into 6 cm long and 2 cm square strips, max. 30 strips. Cut winter bamboo shoots into domino slices. Wash the cabbage. Use two woks and place them on two stoves respectively. Put 500 grams of boiling water in the upper pot and add edible alkali to keep it boiling slightly. Heat another pot of cooked vegetable oil until it is 70% hot (about 175°C). Add the tofu strips in batches and fry until golden brown. Take them out and put them into an alkaline water pot for about 4 minutes. Take them out and put them in clean water to reduce the alkaline. , then put it into the alkaline water pot and soak it for about 5 minutes for the second time, and then rinse it with clean water. Dip the fried soaked tofu in boiling water once more and boil twice with broth. Put the milk soup into a pot and bring to a boil. Add winter bamboo shoots, pepper, cooking wine, and Sichuan salt. After boiling, add tofu strips, cabbage sum, and MSG. Remove from the pot and put into a soup bowl. Serve.

Name of the dish Pickled fish

Cuisine of Sichuan cuisine

Characteristics of Sichuan home cooking. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread.

The meat of the adult dish is tender,

Ingredients

600g grass carp, 100g pickled sauerkraut, 25g red pepper, 15g each ginger and green onion, 3g pepper, 5g garlic , 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil

Production process

Cut both sides of the fish into 3 parts, drain the sauerkraut and cut into thin strips , soak the red pepper and mince it, soak the ginger and cut it into cubes; put the wok on medium heat, heat the cooked vegetable oil until it is 60% hot, add the fish and fry it until it turns yellow, take it out; leave the oil in the pot,

Add soaked red pepper, ginger, and chopped green onion, then mix into the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled sauerkraut, cook for about 10 minutes, and transfer to a plate. Add vinegar and vinegar to the pot.

Regular Sichuan cooking method should first cut the fish fillets into fillets, add salt, soybean powder, egg white, green onions and other seasonings, add oil to the wok, add sauerkraut, ginger, garlic, wild garlic and so on. Saute the sansho pepper until fragrant, add stock, fish heads, and fish bones to cook out the flavor, then put it into a basin. Bring the remaining soup to a boil over high heat. Add the fish fillets and cook briefly before adding MSG and pepper. Finally add a little sesame oil on the surface.

The name of the dish is Couple's Beef Slices

The cuisine belongs to Sichuan cuisine

Characteristics: beautiful color, tender and delicious texture, spicy and strong aroma

Ingredients

Ingredients

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Beef, beef offal (tribe, tongue, dry layer of tripe, scalp), fried peanuts with salt, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

Production process

Wash the fresh beef and beef offal, and cut the beef into 500g pieces; put the beef and beef offal into a boiling water pot, boil the blood and remove it. Place in another pot, add old brine and spices (Panthoxylum bungeanum, cinnamon, star anise), Sichuan salt, white wine, then add water, boil over high heat for about 30 minutes, then switch to low heat and cook for 90 minutes until the beef offal is cooked. Cooked but not rotten, take out the cooked ones first and let them cool for later use; boil the brine over high heat for about 10 minutes, then put the MSG, chili oil, soy sauce, pepper powder and brine into a bowl to make a juice; Crush the peanuts and set aside. Then cut the cooled beef, beef offal, etc. into thin slices about 6 cm long and 3 cm wide. Mix them together. Pour on the sauce and mix well. Divide into several plates and sprinkle with sesame powder. and minced peanut kernels to serve

The name of the dish is Ants Climbing a Tree

The cuisine belongs to Sichuan cuisine

The characteristics are red and bright, and the minced meat is stuck on the vermicelli (it looks like an ant crawling on the tree) on the branches), the food has a unique flavor.

Ingredients

Main ingredients: 100 grams of vermicelli, 75 grams of minced pork. Seasoning: vegetable oil 750, (actual consumption of 50 grams of chicken), 5 grams of green onions, 3 grams each of ginger and garlic cloves, 13 grams of bean paste, 1 gram of chili powder, 20 grams of soy sauce, 13 grams of cooking wine, 3 grams of MSG, and 150 grams of soup.

Preparation process

(1) Heat the oil in the frying spoon to 60% to 70% heat over high heat, add the vermicelli, fry until foaming and take it out. (2) Chop onion, ginger and garlic into mince. (3) After frying, stir-fry the onion, ginger, garlic and chili powder for a few times, then pour in the cooking wine, soup and soy sauce, then add the vermicelli, wait until the juice is dry, then add MSG and it is ready.