Sichuan cuisine, as one of the eight Han cuisines in China, occupies an important position in the cooking history of China. It has a wide range of materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for its spicy and spicy taste. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad. Barbecued pork barbecued pork is a very representative dish in Cantonese cuisine. Barbecued pork is a kind of barbecued meat, which refers to pork and poultry meat that have passed veterinary inspection. It is a cooked meat product made by adding seasonings such as soy sauce, salt, sugar and wine, salting and inserting it into a special fork for electric or charcoal barbecue. It is a kind of Guangdong roast meat. Mostly red, made of lean meat, slightly sweet. It is to hang the salted lean pork on a special fork and put it in the furnace for barbecue. Good barbecued pork should be tender and juicy, bright in color and full of fragrance. Among them, the balance between fat and lean meat is the best, which is called "semi-fat and thin". Ingredients: pork belly, sugar, wine, salt, soy sauce, soy sauce, honey (optional)

Roast-free version of salad oil: 1, pork belly cut into strips, boiled in boiling water for two minutes, cooked outside, raw inside (Guangzhou people call: drag it with boiling water). 2, put the meat in a deeper container, add sugar, wine (good wine is more fragrant), the dosage is about a catty of meat and a spoonful of wine, sugar is added according to your own taste, and mix well. 3. After three hours, add salt, soy sauce and soy sauce. Salt and soy sauce are salty and delicious, while soy sauce is colored. Marinate overnight, turning several times. 4, heat the wok, put a little oil, pour all the meat and juice into the wok, turn to a small fire after the fire is boiled, and turn it frequently. Don't add water, the meat will come out when heated. Wait until the soup is dry. If you like sweet food, you can add honey to the soup. Key points: be sure to add salt after adding sugar and wine for 3 hours, otherwise the taste of sugar and wine will not enter; Cut the meat into strips about arm's length, so that when the meat is cooked, it is sliced horizontally, and each piece has sauce on all sides. 2. Sichuan cuisine classic cold dish Sichuan kimchi Sichuan kimchi, also known as pickled cabbage, is a traditional specialty dish and belongs to Sichuan cuisine. It is salty and sour in taste, crisp in taste, bright in color, fragrant, appetizing and refreshing, suitable for all ages, but it can be made all year round. However, when it is made, the climate and environment are very particular. It is a regular side dish for living at home and a well-known accompaniment dish in Sichuan, China. Sichuan pickle is simple to make, easy to store and convenient to eat. The raw materials are radish tassels, cabbage sticks, green vegetable stems, cucumbers, beans and so on. Vegetable raw materials are fermented by soaking and pickling, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food. Kimchi is also used as seasoning and medicine, such as pickled fish, pickled crucian carp, pickled mustard tuber and shredded pork. In terms of medicinal functions, such as soaking radish to remove cold, soaking vegetables to clear away heat and summer heat, soaking eggplant to treat mumps, soaking ginger to remove cold and damp, etc. Ingredients and vegetables: cabbage, carrot, celery, cowpea, green pepper, garlic, lotus root and cauliflower, etc.

Spice: 30 grams of dried red pepper, pepper 10 grams of star anise, 20 grams. I usually put these kinds. Of course, I can also put spices such as Tsaoko Sannai to prepare kimchi water: 5 kg of vegetables need salt water (you can convert it according to the amount of vegetables yourself). Boiled water, 4 kg of salt, 60 g of salt, mixed and stirred, and cooled. Then put 30 grams of white sugar into 30 grams of white wine and mix well to get pickle brine. Because it is new brine, putting a bag of green pickled peppers (about 200 grams) into it will not only speed up the pickling, but also make the pickled vegetables taste better. Of course, you can also put vegetables into jars (bottles) without putting them: put spices into processed vegetables and mix them evenly by hand, put them into a cleaned and dried bottle (jar) and pour the prepared brine. Leave some space to avoid rising after fermentation, cover it and put it in a sunny or warm place (room temperature is fine, and it can't be too hot). After 4~5 days, it can be eaten after fermentation with sour flavor. After you feel that the taste is just right (according to your own preferences), you must move the pickle bottle to a cool place or refrigerator to avoid the use of sour pickles. Precautions: When taking kimchi, you must not take it with chopsticks stained with raw water and oil, and take it out as much as you want. Don't put the leftovers back in the jar, so as not to affect the deterioration of kimchi. In fact, kimchi is very easy to cook. I have never failed to eat kimchi: it can be eaten directly when taken out, or it can be mixed with some pepper oil, which is very delicious, and it can also be fried with oil or meat. If you soak it too sour, you can take some and wash it with water several times while eating, and then mix it with a little sugar. The taste is still great. Don't pour it out. When soaking vegetables again, just mix some new salt water, which is much more mellow than the bath kimchi water with new salt water. 3. Sliced beef and ox organs in Chili sauce, a classic cold dish of Sichuan cuisine, is a famous dish in Chengdu, Sichuan Province, which was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.

Ingredients: beef, beef offal (tripe, tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil. Practice: 1, wash fresh beef and beef offal, and cut beef into pieces weighing 500 grams; 2. Boil beef and beef offal in a boiling water pot until the blood is clean, fish them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clean water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take them out first, and let them cool for later use; 3. Boil the brine with high fire for about 10 minutes, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; 4. Smash the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively. 4. Hot and sour powder Hot and sour powder originated in Chongqing and is a traditional snack in Sichuan, Chongqing and Guizhou provinces, belonging to Chongqing cuisine, Sichuan cuisine and Guizhou snacks. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour powder is made of sweet potato, sweet potato and pea in proportion, and then it is made by traditional manual leakage by farmers. Hot and sour powder originated from the southwest folk, and it was made from local hand-made sweet potato powder. Its flavor was named after its outstanding hot and sour taste.

Ingredients: sauerkraut, ginger, chopped green onion, peanuts, salt, vinegar and vermicelli. Method: 1, sauerkraut is cut into small pieces with a knife. The vermicelli is softened with boiling water. Take half a onion and mince ginger. 2, wok hot oil, put a little more oil, add peanuts to fry until it is 40% to 50%, and remove it for later use. 3. Stir-fry chopped green onion and Jiang Mo, pour in dried Chili noodles and sesame seeds and stir-fry until fragrant, add chopped sauerkraut and stir-fry until fragrant, and add a bowl of water to boil. 4. After boiling, add the soft vermicelli and cook for one to two minutes. 5, add a spoonful of salt, the right amount of chicken essence to taste, add vinegar (the amount of vinegar is more, it can taste), stir well, then put it in a bowl. 6. Slice the remaining half of the onion, cut the parsley into small pieces, add them to the bowl together, add some fried peanuts, and a bowl of delicious and delicious hot and sour powder will be ready! 5. Bang Bang Chicken Bang Bang Chicken, also known as Jiading Bang Bang Chicken and Leshan Bang Bang Chicken. This dish originated from Hanyangba, Leshan (now Hanyang Town, Qingshen County, Meishan City). It is made of fine varieties of Hanyang chicken, cooked, beaten loose with a wooden stick and eaten. Bangbangji is a special dish in Sichuan. It is a cold dish in Sichuan cuisine. The main ingredient is chicken, and its taste type belongs to "strange taste". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. It breaks through the bottleneck of traditional snacks, adapts to the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of cooked food in central Sichuan, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Sichuan. Preparation of ingredients: 500g of adzuki bean, 200g of white sugar, rape leaf powder 1 0g, water-borne mushrooms1piece, cooking wine10g, refined salt1.5g, monosodium glutamate1.5g, and finely dried starch. Practice: 1, wash and soak in clear water for 2 hours.

2, put into the electric pressure cooker, add appropriate amount of water.

3. Press the key to cook

4, such as natural cooling, open out.

5. Add appropriate amount of sugar or rock sugar to expand the content: Cold Dishes (mbth), commonly known as cold dishes in the catering industry. It is a dish with a unique style and strong technical skills. It is cold when eaten for hours, and it is called cold dish. Most of the main raw materials for cold dishes are clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of meals, cold dishes are usually placed at the front, which plays a role in hunger and appetizing. References:

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