New Szechuan cuisine recipes: Szechuan shredded cold noodles Ingredients
450 grams of dry buckwheat noodles, 50 milliliters of soy sauce, 50 milliliters of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1/2 teaspoon of chili oil, 1 red tomato peppers, finely sliced, 230 grams of green onions, 2/3 of the scallions, 1/3 finely sliced, carrots, 2, finely sliced
Practice
2. In a small bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons sesame oil, vinegar, sugar and chili oil.
3. Pour the dressing into the large bowl with the noodles. Cover the bowl and refrigerate for 2 hours, or up to 24 hours, tossing occasionally.
4. Take the noodles out of the mix and let them rise at room temperature. Add the remaining tablespoon of soy sauce and one tablespoon of sesame oil and mix well. Then add the shredded red pepper, scallions, and half the amount of shredded carrots and mix well.
5. Sprinkle the green scallions and orange-red carrots over the noodles before serving.
New Szechuan cuisine recipe: Xi Sha Pork Ingredients
Pork, glutinous rice, bean paste, ginger, vinegar, sugar
Practice
1, soak the glutinous rice 4 hours in advance, and wash and scrape the pork and set aside.
2, the pot of water, under the meat, the ginger beat with cooking to seven mature.
3, fishing up, skin side up to stand for ten minutes, the meat skin dry.
4, take a small bowl, pour three spoons of vinegar, a spoonful of sugar, mix thoroughly, let the sugar completely melted in the vinegar.
5, wipe the vinegar on the skin, rubbing as you wipe, trying to make the vinegar adhere to the skin. After wiping the vinegar, let it sit for more than an hour to let the skin dry well.
6, frying pan oil to seven mature, the meat skin down into the frying for about a minute.
7, fried look, not bad.
8, cut into large pieces, the center cut a knife, do not break.
9, stuff the bean paste out of the meat slightly pressed.
10, the meat skin down yards in a bowl.
11, glutinous rice drained, sprinkle on the meat, the gap needs to be filled.
12, pressure cooker boiling water, put the bowl in, high heat steaming 40 minutes.
13, with a large plate turned, sprinkle sugar on the table.
New school of Sichuan cuisine recipes: the production of shredded pork with fish main ingredients: 400g pork tenderloin 50g sharp pepper 80g asparagus 80g carrots 80g fungus 2 tablespoons of red pickled pepper
Instructions: 1 tablespoon of vinegar 1 tablespoon of soy sauce moderate amount of cooking wine 2 tablespoons of sugar moderate amount of salt moderate amount of pepper moderate amount of egg whites moderate amount of water starch moderate amount of green onion moderate amount of garlic moderate amount of ginger
Practice
1, the Soaked fungus, bell peppers, carrots, asparagus cut into julienne; green onion, ginger and garlic minced
2, the tenderloin cut into julienne, in advance, with cooking wine, pepper, a little salt, water starch, egg white marinade, and add a tablespoon of oil to grasp the batter.
3, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar, add starch, salt, chicken essence, a little water and ginger, garlic into a bowl of juice, standby
4, pan heat, put a small amount of oil, the shredded meat sliding, browning that is sheng out;
5, in the side dish slide stir-fry a little bit, sheng out of the standby
6, the pot to leave a little bit of oil, burst incense onion, ginger, garlic, add 2 spoons of red hot pepper stir-fry aroma. Add 2 tablespoons of red pepper and stir fry the flavor and red oil
7, into the shredded meat and stir fry quickly
8, immediately add the rest of the vegetables, stir fry a few times after cooking into the bowl of sauce, stir fry evenly, you can get up the pot.
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