Recipe name: Hot and Sour Soup

Cuisine: Sichuan Cuisine

Category: Specialty Soup

Basic Features: Hot, sour and fresh Fragrant, delicious and appetizing.

Ingredients required: 1/2 piece of tofu, 5 pieces of black fungus, 1 small piece of lean meat, 1/2 piece of pickled mustard, 1 green onion, 1 slice of ginger, 1 egg, 1 tomato , 2 tbsp Zhenjiang balsamic vinegar, 1 tsp salt, 1 tsp sugar, 1/2 tsp light soy sauce, 1 tbsp bean paste, 1 tbsp cornstarch, a little each of pepper, wine and oil.

Method

1. Wash the lean meat and cut into thin strips against the meat grain. Add wine and salt, mix briefly, add a little cornstarch and let it rest for 5 minutes.

2. Wash the black fungus, mustard, green onions and ginger and cut into thin strips. Soak the tomatoes in hot water for 1 minute, peel and remove the seeds, and cut into shreds.

3. Cut the tofu into shreds and beat the eggs well. Mix Zhenjiang balsamic vinegar, sugar, light soy sauce and pepper into juice, and cornstarch into gouache.

4. Heat the pan, add oil and stir-fry the bean paste until fragrant and red. Add the shredded pork and stir-fry until the meat turns white. Add 2 large cups of water to the original pot, add shredded ginger, shredded black fungus, boil the water, then add shredded tofu, shredded mustard, sauce and shredded pork. When it starts to cook again, add shredded tomatoes and add gouache to make a paste. Finally, add the shredded green onions, slide in the egg juice and stir gently to make the egg juice become silky.

Excerpted from: Food Herald

Recipe name: Spicy Shrimp

Cuisine: Sichuan Cuisine

Category: Chinese cuisine< /p>

Basic features: The sauce of this dish is rich in flavor, fresh and slightly spicy, and the shrimp meat is soft and delicious.

Required materials: live shrimp (about 2 taels per pound), potatoes, winter bamboo shoots, celery, green onions Seasoning: crab sauce, crab oil, MSG, chicken essence, sugar, dried chili for street food

Production process:

Step 1: Peel and cut the potatoes into cubes, cut the winter bamboo shoots into cubes, cut the celery into strips, and cut the green onions into sections. A little of each is enough, and set aside for later use.

Step 2: Clean the live shrimps, and then make a cut on the back of each shrimp to enhance the flavor later.

Step 3: Put a frying pan, add an appropriate amount of crab oil, then add a little dried chili pepper, stir-fry twice, and put the shrimp together with potato pieces, winter bamboo shoots, celery sticks, and green onions. Put it into the pot and stir-fry it back and forth.

Step 4: After frying for several times and the ingredients are almost cooked, add crab sauce, then a little MSG, chicken essence, and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp is no longer raw, and it is ready to be taken out of the pot.

Excerpted from: Beijing Times

Recipe name: Love Tofu - a little spicy

Cuisine: Sichuan Cuisine

Type: Local Specialties

Basic features: The surface is slightly yellow, spicy and tender when blanched.

Required materials: 500 grams of sour soup tofu, 150 grams of Zouer root. Stir an appropriate amount of chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, ginger seeds, pepper powder, ginger rice, chopped green onion, alkaline water, etc.

One of the most famous snacks in Guiyang. The tofu is first washed and fermented in alkaline water, then cut into rectangular pieces, and roasted with odorless cypress sawn wood as fuel until both sides turn yellow. When eating, cut the tofu in half with thin bamboo slices, and add pepper and ginger. The condiments are made from rice, scallions, minced garlic, soy sauce, vinegar, MSG and other condiments. Eat it while it's hot. It's salty, spicy, smooth and fragrant. Nowadays, there are stalls selling tofu fruit all over the streets and alleys of Guiyang, and you can taste it everywhere.

Preparation method:

Bake. Cut the tofu into long cubes 5 cm wide, 7 cm long and 3 cm thick, soak them in alkaline water, take them out and put them in a bamboo basket, cover them with a damp cloth and ferment them for more than 12 hours. Then mince the root of the fungus and bitter garlic, put it into a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, roasted chili powder, ginger, and chopped green onion, mix well and set aside. The fermented tofu is placed on a special charcoal slag iron stove and baked until the skin on both sides of the tofu is yellow and tender inside, and the bubbles are swollen. Then use bamboo slices to cut the side into a mouth, scoop in the mixed seasonings and serve.

Excerpted from: Dayang.com