Boiled spicy pork slices
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 cabbage leaves and ginger, and cut them into sections with scallion;
3. Put 35 grams of vegetable oil in the pot, heat it, pour in 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. 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;
7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.
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Spicy hot bean curd
1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
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Fried shredded pork with sweet and sour sauce
Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.
Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.
Exercise:
1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;
2. Wash and shred onions, ginger and garlic for later use.
3, fungus and carrots are shredded for use.
4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.
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Chongqing spicy chicken production materials:
Material: chicken1000g.
Seasoning: 8 grams of Zanthoxylum bungeanum, 30 grams of Zanthoxylum bungeanum (dried red tip), 0/5g of scallion, 0/0g of ginger, 2 grams of monosodium glutamate, 8 grams of salt, 0/5g of cooking wine, 0/0g of soy sauce/kloc, 25g of vegetable oil and garlic (white skin).
The characteristics of Chongqing spicy chicken: crispy and refreshing, with endless aftertaste. Teach you how to cook Chongqing spicy chicken, and how to cook Chongqing spicy chicken is delicious.
1. Dice the whole chicken;
2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste and put it in cooking wine for about 30 minutes;
3. After the oil is heated, first pour in the onion, shredded ginger and shredded garlic;
4. Then pour in the delicious chicken and stir fry;
5. Then add dried red pepper and pepper, stir-fry quickly, and stir-fry the fragrance;
6. Finally, add salt, monosodium glutamate and sugar to taste and serve.
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Production materials of diced Chili chicken:
Ingredients: bamboo shoot chicken 200g, green bamboo shoot100g. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.
Pepper diced chicken is one of the traditional Sichuan dishes, which is slightly sweet and delicious. Teach you how to make diced Chili chicken, how to make diced Chili chicken tasty 1, cut the chicken into cubes 1 cm square, put a little soy sauce, salt and monosodium glutamate in the bowl, then add egg white and water starch and homogenize;
2. Cut the dried red pepper into small pieces 0.7 cm square. Put salt, soy sauce, starch and sugar into a bowl and make a mixed juice for later use. Put the oil in the spoon. When it is half cooked, put the diced chicken into the spoon, slip it thoroughly, pour it into the colander, control the oil, put the onion, ginger and pepper slices into the wok, add the diced chicken, pour the mixed juice, turn the spoon over, pour out the oil, take out the spoon and put it on the plate.
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Means of production of Mao:
Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.
Teach you how to make hair, how to make hair delicious. 1) Cut duck king snow into strips;
2) Slice chicken breast, pork belly and pork heart ham sausage;
3) Slice Lentinus edodes and cut Chinese cabbage and celery into sections for later use;
4) Put the wok on the fire and add a little oil;
5) stir-fry Chinese cabbage, celery, green onion and soybean sprouts;
6) Add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom;
7) Put the wok on a big fire, and put the chicken breast, pork belly, pork heart and ham sausage into the wok;
8) Add pickled peppers, stir-fry dried peppers, add a little fresh soup, and then add butter, sesame oil, monosodium glutamate and chicken essence into the pot;
9) Add the fried auxiliary materials as the base.
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Sichuan style pork production materials:
Ingredients: ribs (pork belly) 400g.
Accessories: green pepper 100g
Seasoning: bean paste 25g, sweet noodle sauce 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g, onion 10g and garlic 10g.
The characteristics of Sichuan-style pork are: red and green, rich, rich and delicious, slightly spicy and sweet, fat but not greasy. Teach you how to cook cooked pork, how to cook cooked pork is delicious. 1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm;
2. Wash the green pepper and cut it into horse ears with an oblique knife;
3. Pixian bean paste is chopped into Rong.
4. Put the wok on medium heat, put the oil on it, and stir-fry the meat slices slightly;
5. Pour out excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, and stir-fry until raw.
Tips for making Sichuan-style pork: 1 Choose fat and thin pork legs. When I was in cook the meat, the pork was cut off and the boiled skin was soft, so it should not be too rotten.
2. Stir-fry the meat slices in a hot pot, and add a little salt to stir-fry the meat slices until they spit oil and roll slightly, showing a light nest shape.
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Sichuan cuisine menu with pictures and making method thereof
Top Ten Classic Sichuan Cuisine The top ten classic dishes are Sichuan hot pot, boiled fish, cooked pork, Mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled fish, kung pao chicken and Maoxuewang.
In recent years, Shanghe Gang started a new school of Sichuan cuisine with seafood ingredients and oriental seafood as raw materials, such as spicy crab, mackerel with green pepper, pickled cuttlefish with Bian Shi vegetable root fragrance, and pickled mandarin fish with half soup. Sichuan cuisine is the main food in Sichuan, such as stewed chicken with white fungus in Shiqu, shredded cod with pine mushrooms, eggplant with pine mushrooms and duck wings with pine mushrooms.
Snacks from all over Sichuan are usually considered as an important part of Sichuan cuisine.
Western sichuan bazi is the center of Sichuan snacks. Bean jelly series (northern Sichuan bean jelly, sad bean jelly), northern Sichuan rice flour (such as Mianyang rice flour and Mianzhu mutton powder), sweet potato flour series (hot and sour rice flour, pork intestines powder) and pot helmet series (braised pork pot helmet, lung slice pot helmet, etc.). ), bean curd series (spring bean curd, brown bean curd, beef bean curd, prickly heat bean curd, ice drunk bean curd, hot and sour bean curd). Sanpao, pickled chicken feet, maocai, Yanbian beef, cold pot skewers, salted eggs, Leshan sweet-skinned duck/Pengshan sweet-skinned duck, strange chicken nuggets, bangbangbangji, Baiwei chicken, green pepper chicken, Jiuwei chicken, charity chicken, husband and wife lung slices, Zhangcha duck, strange rabbit head, red star rabbit diced, dried tangerine peel rabbit diced, Lai Tangyuan named after the founder's surname, etc.