Szechuan cuisine, or Sichuan cuisine, is one of the four major traditional cuisines characterized by Chinese characteristics and one of the eight major Chinese cuisines. The new normal of the modern Sichuan cuisine theory system reconstruction, including the division of the three schools of Sichuan cuisine, is in the existing definition of the upper river gang, small river gang, the lower river gang on the basis of the standardization of the complete expression: the western region of the Chengdu government food, Leshan Jiazhou cuisine as the representative of the upper river gang Sichuan cuisine; the southern region of the Zigong salt gang dishes, Neijiang sugar gang dishes, Luzhou river dishes, Yibin Sanjiang dishes *** with the characteristics of the small river gang Sichuan cuisine, the eastern region of Chongqing river and lake dishes as a model of the lower river gang. East Sichuan region to Chongqing Jianghu dishes as a model of the lower river gang Sichuan cuisine. The three *** with the composition of the three mainstream local flavors of Sichuan cuisine school branch cuisine, representing the development of the highest artistic level of Sichuan cuisine. Here I share with you the practice of authentic Sichuan cuisine recipes.
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Authentic Sichuan recipes: authentic Mapo Tofu
Ingredients
Tofu a piece of meat, a small bowl of meat, PI County Bean Sauce, a large spoon, onion minced garlic powder moderate amount of pepper, a handful of water starch moderate amount of
Practice
1, tofu cut into small pieces in a pot to cook a little bit, or with scalding water over again, stereotypes
2, In a pot of oil, when mature, add the soybean paste and garlic, stir fry, then add the minced meat, the minced meat into the tofu after browning
3, add water to the pot until the tofu just missed, a little flip, turn carefully, oh, lest the tofu fall apart
4, add chopped green onions and water starch, flip, and then cover the lid of the pot smothered for about ten minutes
5, out of the pot in the tofu on the Sprinkle pepper noodles (do not be soft, you can sprinkle a little more, this is the essence of mapo tofu)
(sprinkle pepper noodles can be poured a little hot oil on top, so that it tastes more fragrant Oh)
Authentic Szechuan recipes: Szechuan Stick ChickenIngredients
chicken thighs two, scallions two, 4 slices of ginger, peppercorns 1/2 tbsp, 1 teaspoon of salt, 1 tbsp of wine (add to the cooking pot ingredients). Ingredients to be put into the cooking pot), Seasoning A: 1/2 tsp pepper powder, 2 tbsp light soy sauce or soy sauce, 1/2 tsp sugar, 1 tbsp sesame paste, 1 tsp pepper oil, 1/2 tbsp sesame oil, 2 tbsp red chili oil, Seasoning B: 1/2 tbsp each of sauteed white sesame seeds, sauteed crushed peanuts, chopped cilantro
Directions
1. Fill a pot with clean water, add sliced ginger, shallots, salt and pepper.
2. Add chicken thighs, turn to low heat and cook slowly for 20 minutes until cooked.
3. Cooked chicken thighs, rinse well, soak in cold water or ice water for ten minutes.
4. Use a wooden hammer or meat hammer to hammer the chicken tissue apart
5. Separate the bones and meat with your hands, and tear the chicken into long strips
6. In a bowl, put Seasoning A, and use chopsticks to mix well and set aside
7. Put the peanuts into the microwave oven and ding on high for 1 minute, and then let it cool down to remove the skin.
8. Put them in a plastic bag and crack them with a rolling pin.
9. Finally, pour the seasoning in Picture 6 over the shredded chicken, sprinkle with fried white sesame seeds, crushed peanuts, and chopped cilantro.
Authentic Sichuan recipe: Sichuan Boiled Pork
Ingredients
350g pork tenderloin, 100g Chinese cabbage, 150g romaine lettuce stems, 80g watercress, 20g green onion, 1 tsp garlic, 1 tsp ginger, 2 tbsp bean paste, 1 tsp sugar, 1 tsp dried red pepper, 1 tbsp peppercorns, 1 tbsp water, 1 tbsp egg white, 1 tbsp dark red pepper, 1 tbsp soy sauce, 1 tbsp wine, 1 tbsp water. 1 egg white
Directions
1. Slice the tenderloin into thin slices.
2. Use a meat hammer to break up the tissue and make the meat thinner and larger.
3. Then cut into small pieces.
4. Marinate the meat in the marinade for about twenty minutes.
5. Wash and cut cabbage, celery, scallions, garlic and ginger into a paste.
6. Dry pot, dry red pepper and pepper put the pot first fried, wait for cool red pepper cut into small sections.
7. Cold oil in the pot, first put the dried red pepper and peppercorns burst incense, then put the garlic, ginger paste burst incense.
8. Add 2 tbsp of bean paste and sauté until red oil comes out.
9. Add stock or water, 1 tsp sugar and scallions.
10. Bring to a boil, add the marinated meat and cook without turning until the soup comes to a boil again. Meat cut thin, quickly cooked.
11. The rest of the soup pot into the cabbage stems slightly cooked.
12. Add the cabbage leaves and celery and cook until raw.
13. Prepare a large bowl and line the bottom with the cooked vegetables.
14. Layer the cooked meat.
15. Heat 2 tbsp oil and 2 tbsp red chili oil in a pan.
16. Pour the hot oil over the meat.