Gourmet: Sichuan cuisine
Type: special soup
Basic characteristics: hot and sour, delicious and appetizing.
Required materials: tofu 1/2, water-borne auricularia auricula 5, lean meat 1, mustard tuber 1/2, onion 1, ginger 1, egg 1, tomato 1.
working methods
1, clean the lean meat, cut it into filaments facing the meat lines, add wine and salt, mix well a little, and add a little corn flour to wake it up for 5 minutes.
2, water-borne black fungus, mustard tuber, onion, ginger washed and cut into filaments. Blanch tomatoes in hot water 1 min, then peel, remove seeds and shred.
3. Shred the tofu and beat the eggs evenly. Mix Zhenjiang balsamic vinegar, sugar, soy sauce and pepper into juice, and mix corn flour into gouache.
4. Heat the pan and add oil to the bean paste. Stir-fry until fragrant red. Add shredded pork and stir-fry until the meat turns white. Add 2 cups of water to the original pot, add shredded ginger, shredded black fungus and water to boil, then add shredded tofu, shredded mustard tuber, soy sauce and shredded pork. When cooking again, add shredded tomatoes and gouache to make a paste. Finally, add shredded onion, slide in the egg juice and stir gently to make the egg juice filiform.
Excerpt from: Food Guide
Menu name: chilli shrimp
Gourmet: Sichuan cuisine
Type: Chinese cuisine.
Basic characteristics: This dish is fresh and slightly spicy in sauce, and the shrimp meat is tender and delicious.
Required materials: live shrimp (about 1 kg 2 Liang), potatoes, winter bamboo shoots, celery and green onions. Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar and dried Chili are food streets.
Production process:
Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.
Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.
Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.
Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.
Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.
Excerpt from: Jinghua Times
Name of recipe: love tofu-a little spicy
Gourmet: Sichuan cuisine
Type: local characteristics
Basic characteristics: the surface is yellowish, spicy, fragrant, tender and spicy.
Required materials: 500 grams of sour soup tofu, broken ears 150 grams. Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper, ginger rice, chopped green onion and alkaline water.
One of the famous snacks in Guiyang. Tofu is soaked and fermented in alkaline water, then cut into rectangular pieces, and baked with a tasteless cedar saw until both sides turn yellow. When eating tofu, cut it with thin bamboo slices at the waist, and add seasonings made of pepper, ginger rice, onion, garlic paste, soy sauce, vinegar and monosodium glutamate. Eat while it is hot, salty, spicy, smooth and fragrant. Tofu fruit stalls are all over the streets and lanes of Guiyang, and you can taste them everywhere.
Production method:
Baking. Cut the bean curd into rectangular cubes with a width of 5cm, a length of 7cm and a thickness of 3cm, soak them in alkaline water, take them out, put them in a bamboo basket, cover them with a wet cloth, and ferment for more than 12 hours. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, Chili powder, ginger and chopped green onion, and mix well to make seasoning. Put the fermented tofu on an autocratic iron stove, bake it with charcoal residue until both sides of the tofu are yellow and the inside is tender, then cut one side with bamboo slices to make a mouth and scoop in the mixed seasoning.
Excerpt from: Dayang.com