Sichuan cuisine

Features delicious taste, waxy entrance and bright red color.

raw material

250g of fresh trotters, 6g of Dongru, 50g of magnolia slices and ham, 3g of soy sauce, cooking wine, onion, starch13g, 8g of ginger, 3g of salt and monosodium glutamate, and 250g of soup.

manufacturing process

(1) Boil the raw hamstring with water, then take it out and rinse it with cold water to remove the glue, and cut it into two sections. Cut the onion in half and slice the ginger. Soak winter shavings in water to remove legs, soak magnolia slices in boiling water, wash and cut into strips, and cut ham into strips. (2) After heating the oil with a frying spoon, first add the onion and ginger, then stir-fry the winter shavings and magnolia slices, and then add the soy sauce, tendon, ham, salt, cooking wine and soup. After the soup is boiled, skim off the floating foam, stew over medium heat, add monosodium glutamate, wet starch to thicken and pour a little oil.

Simple Buddha jumping wall

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June 2006 0 1, 26: 2 1 sec

Raw materials:

Small ribs 150g

Dried asparagus150g

Two mushrooms

3 tendons of pig's trotters

Taro 1/2

Three quail eggs

1/2 garlic seedlings

Accessories:

3 tablespoons soy sauce

Rock sugar 1 yuan

Exercise:

1 Marinate spareribs with soy sauce and rock sugar for 30 minutes, drain the juice, fry on low heat until both sides are golden, and take out and drain the oil.

Soak mushrooms in water, soften them and cut them into two halves for later use.

3 Cut the taro into four pieces and put the quail eggs in oil respectively. Leave 1 tbsp oil in the pan and continue to heat. Pour the marinade for ribs, add 2 bowls of water and bring to a boil. Add tendons and mushrooms and continue to cook 15 minutes.

4 spread taro, dried asparagus and quail eggs on the surface of the ribs and continue to cook for about 20 minutes.

Toilet beef tendon jellyfish pot

Raw materials:

200 grams of soaked jellyfish head, 200 grams of soaked trotters, 3 bowls of auricularia auricula1/,carrot slices, bamboo shoots, onion slices, tenderloin slices 1/2 bowls, and 2 tablespoons of oil.

Accessories:

2 tsps of salt, appropriate amount of pepper, 2 tsps of soy sauce 1 2 tsp of starch1tsp.

Exercise:

1. Wash tendons and thorns, cut into sections, blanch with boiling water, and then rinse with clean water; Add a little salt, soy sauce and starch to the tenderloin and mix well.

2. Heat the wok, add oil, fry shallots first, then add fungus, carrots and bamboo shoots, then add beef tendon, prickly head and tenderloin, stir fry and season with salt and pepper.

3. Put the materials in step 2 into a casserole, add water to the submerged materials, boil them with strong fire, and then stew them with low fire for about 20 minutes.

Tips:

1. Tendons contain collagen, which can protect ligaments and fascia, maintain joint flexibility, reduce sprains and joint stiffness, make limb movements softer and make people look younger.

2. jellyfish head is good at clearing away heat and relieving summer heat, and has the effect of lowering blood pressure.

Features:

Soft ligaments and flexible joints can prevent limb aging, adjust the occlusal function of teeth, beautify the face and make people not look old.

Sichuan dish method hot and sour minced pork tendon

Raw materials:

300 grams of trotters and 50 grams of pork. Onion 10g, ginger 10g, gutter oil 50g, soy sauce 20g, cooking wine 10g, pepper 3g, vinegar 30g, fragrant.

Exercise:

After the pig's trotters are oiled, change them into knots of about 3 cm, feed fresh soup once, chop lean pork into fine particles, cut onions into sections, and cut ginger into fine powder. Set fire to the wok, add pork to heat it, add pork to stir fry, add soy sauce, ginger, cooking wine, add salt, pepper and cooking oil. Add the soup, stew to get the gluten flavor, add the bean powder, add vinegar, chopped green onion and sesame oil and push it evenly. Serve.

Features:

The texture is fat and waxy, crisp and spicy.

Crispy tendon

Raw materials:

200 grams of oily trotters. 3g of refined salt, monosodium glutamate 1g, Shaoxing wine 10g, a little egg yolk and a little alkali.

Exercise:

Squeeze the dried trotters, cut them into 3.3 cm pieces, put them in a bowl, and add salt, monosodium glutamate and Shaoxing wine. In another bowl, add flour for fermentation, stir well with a little water, add a little alkali, make egg yolk into paste, and add peanut oil to stir well. Take a wok, pour peanut oil into it, put it on medium fire and heat it to 60% (about 150℃), drag the tendons into paste, fry them one by one until they are out of the shell, and take them out. When the oil is heated to 90% heat (about 225℃), fry them again, and then take them out and put them on a plate.

Features:

Golden color, crisp outside and fragrant inside, good wine.

Braised pork knuckle tendon

Ingredients: cooked tendon, soy sauce, cooking wine, salt, monosodium glutamate, onion and star anise.

Practice: Stir-fry star anise and chives in oil with low fire, pour in tendon, add soy sauce, cooking wine, sugar and cooking wine, stir-fry until the color is the highest, add chicken soup (without main ingredients), bring to a boil with high fire, cover the lid and simmer slowly. When there is not much soup in the pot, collect the juice, thicken it and pour oil on it.

Pork skin tendon jujube soup for removing wrinkles and caring skin

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Raw materials: pigskin 100g, trotter tendon 15g, jujube 15g.

Practice: the pigskin is depilated, washed and cut into pieces, the jujube is pitted, the trotters are soaked in clear water, cut into sections, added with appropriate amount of clear water, and simmered until the skin and tendons are cooked.

Efficacy: Suitable for skin wrinkles, pigmentation, cyanosis and ecchymosis, leukopenia, anemia, etc.

Crab tendon

Raw materials:

200g of oil tendon, 75g of crab roe, 5g of soy sauce, 5g of Shaoxing wine15g, 30g of wet starch, 25g of onion, ginger and garlic, with proper sugar color.

Exercise:

1. Cut the washed oily trotters into long strips, put them in a boiling water pot, soak them thoroughly, take them out and drain them. 2. Add peanut oil to the wok. When it is 60% hot (about 150℃), add a small amount of white sugar and stir fry until it turns yellow. Add trotters, shallots and ginger, stir-fry until the color is high, add soy sauce, clear soup and Shaoxing wine, and simmer. When the soup is thick, take out the onion and ginger, thicken it with wet powder and add monosodium glutamate. 3. Put peanut oil in the wok, set the heat to 60% (about 150℃), add onion, ginger and minced garlic, stir fry until fragrant, then pour crab roe, stir fry for a few times, then cook the soy sauce, Shaoxing wine and monosodium glutamate and put them around the tendons in the plate.

Stewed tendon with lentils-beauty

In order to make your skin elastic and wrinkle-free, you should always eat foods containing a lot of collagen. Now, I want to introduce a kind of stewed tendon with lentils.

Ingredients: 500g trotters tendon, 250g fresh lentils, garlic cloves 15g, ginger 10g, onion 20g, cooking wine 10ml, oil 25g, sugar, chicken essence, salt, pepper and water starch.

Practice: Wash pig's trotters with clean water, cut into strips, soak them in clean water, take them out, and control the water to dry.

Peel and slice garlic, wash onion and shred.

Wash lentils, scald them with boiling water until they are "broken" and take them out.

Heat a wok, add oil, add onion, ginger, garlic, stir-fry lentils, stir-fry lentils with high fire, cook wine, add about 100 ml of boiling water, add beef tendon slices, white sugar, chicken essence, refined salt, pepper and other seasonings, boil and stew until the soup becomes thick.

Achyranthes tendon

raw material

Pig's trotters tendon 100g, chicken 500g. Achyranthes bidentata 10g, ham 50g, mushroom 20g. 3g pepper, cooking wine 10g, monosodium glutamate 1g, ginger 10g, onion 10g, and 3g salt.

working methods

Wash Achyranthes bidentata, moisten, and obliquely cut into pieces. Put the tendons in a bowl and steam with water for 4 hours until the tendons are soft. Soak in cold water for 2 hours, peel off the outer fascia, wash, wash and shred the ham. After soaking mushrooms in water, shred them. After washing ginger and onion, slice ginger and onion. Cut the swollen hamstring into long knots, chop the chicken into small squares, put the hamstring and chicken into a steaming bowl, then slice Achyranthes bidentata on the chicken, mix the shredded ham and shredded mushrooms evenly and scatter around. Put ginger slices and shallots in a bowl, steam for about 3 hours, and then come out. Pick out ginger and onion, and add pepper, cooking wine, salt and monosodium glutamate to serve.

Stewing tendon (Figure)

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Ingredients: trotters 150g, 8 water-soaked mushrooms, 50g cooked cloud legs, 50g cooked chicken legs 1, 50g carrots.

Seasoning: (1) salt 1/3 teaspoons, soup stock 1 bowl (2) salt 1 teaspoon, Shaoxing wine 1 teaspoon, a little pepper and 4 bowls of soup stock.

Method:

(1) Cut the tendon into sections 1 cm long, slice the cooked cloud leg, slice the carrot, and slice the cooked chicken leg into thick slices for later use.

(2) Take 1 large bowl, put it into the tendon, add seasoning (1) to submerge the tendon, steam it in a steamer for 20 minutes, and then take it out.

(3) put all the materials into the pot, add seasoning, (2) cook for 20 minutes with low fire, and then put them into the soup bowl, and arrange them neatly.