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Several main Sichuan cuisine recipes:

Sichuan style pork

Taste: spicy

Ingredients: 4g of pork leg with skin, 1g of green garlic sprout, 25g of Pixian watercress, and 1g of sweet noodle sauce

Practice:

Wash the meat, cook it until the meat is soft, take it out, cool it and slice it for later use. Stir-fry the sliced meat in a 6% hot oil pan until it turns into an ear shape. Stir-fry the chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over the green garlic and serve.

Sichuan famous dish shredded pork with fish flavor

shredded pork with fish flavor is golden red in color, smooth and tender in the mouth, and has five flavors of sweet, sour, spicy and salty.

raw materials: 25g pork leg, shredded onion and ginger, pickled peppers, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, mashed garlic, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil and starch.

Method: Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, and mix well to taste and size. In a small bowl, add fresh soup, yellow wine, garlic paste, sugar, monosodium glutamate, Jiang Mo, chopped green onion, and water starch to make seasoning for later use. Heat the pan, add cooking oil, and when the oil temperature rises to 6%, put the shredded pork in the pan, cut off the oil and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry for a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir well.

Sichuan home-cooked hot and sour soup

Sichuan home-cooked soup. It is made from shredded pork, tofu, winter bamboo shoots and other materials by clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, removing boredom and helping digestion, which is very popular and widely circulated throughout the country.

basic materials: 3g of tofu, cooked chicken (or ham), mushrooms, cooked lean pork shreds, 15g of sea cucumber and squid, 1 egg, 25g of starch, 3g of chopped green onion, 1g of soy sauce, 3g of lard, 1g of monosodium glutamate and pepper, 6g of balsamic vinegar, 5g of refined salt and 75g of chicken soup.

Cooking method:

1. Cut tofu, mushrooms, sea cucumbers and squid into fine filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low fire;

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

spicy Chinese cabbage

basic characteristics are salty and palatable, spicy and tasty.

75g of core and leaves of Chinese cabbage and 1g of dried pepper are the basic materials. Seasoning: 1 grams of vegetable oil, 5 grams of salt and monosodium glutamate, 25 grams of cooking wine, 3 grams of soy sauce and 25 pieces of pepper.

(1) Wash the Chinese cabbage and break it into pieces, and cut the dried peppers into sections for later use.

(2) After the frying spoon is heated with oil, add pepper and stir-fry a few times, then add dried chili until it becomes discolored, add cabbage and salt and stir-fry a few times, then add cooking wine, soy sauce and monosodium glutamate, and stir-fry evenly.

Spicy fried squid shreds

Basic features Squid is crisp and tender, white and spicy, and can stimulate appetite

Basic materials: 3g squid, 1g vinegar, 25g soy sauce, 75g wet starch, 1g peanut oil, 1g scallion, 3g dried red pepper, 25g cooking wine, 3ml chicken soup, 5g sesame oil and 1.5g refined salt.

2. Bring the wok to a high heat, add 25g of peanut oil, heat it, add cooking wine, add salt and 15ml of chicken soup, bring it to a boil, add shredded squid, cook it a little, and take it out for later use.

3. Wipe the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it.

4. Heat a clean pot, add the remaining 75g of peanut oil, stir-fry dried shredded red pepper, soy sauce, salt and vinegar for a few times when the fire is 5% hot, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, drizzle with sesame oil, and serve.

Mapo Tofu

Ingredients: three pieces of tofu, one tael of beef foam (about 4g), bean paste, spicy powder, fermented soya beans chopped garlic, ginger rice, Chili powder, and appropriate amount of soup.

Practice:

1. Cut the tofu into small cubes, marinate it with salt, and drain it after boiling water.

2. after oiling, stir-fry beef foam and bean paste together, and add spicy powder, fermented soya beans velvet, ginger rice and Chili powder to taste.

3. Add tofu and a little soup, bring to a boil with slow fire, thicken with cornstarch, sprinkle with pepper powder when it is thick, and serve.

boiled beef

5g of raw beef. 1g from bamboo shoots and 5g from garlic shoots. 15g of dried chili, 1g of soy sauce, 2g of Danxian watercress, 1g of fermented glutinous rice juice, 2g of salt, 3g of pepper, 75g of vegetable oil, 1g of cooking wine, 15g of bean powder and 5g of fresh soup.

Method: Cut beef into pieces with a length of about 5cm, a width of 3cm and a thickness of .3cm, add salt, bean powder and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into sections about 4.5 cm long, and Danxian watercress is finely chopped. Put the wok on a high fire, add oil and heat it, stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are excellent. Stir-fry the chopped pepper and Artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic sprouts and put them in the nest plate. Shake the sliced meat into the pot, stir it when it boils, cook it, spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

the characteristic color is red and thick, hemp, spicy, fresh, tender and hot.

Chongqing spicy hotpot

raw materials: 25g beef tripe, 1g beef liver, 1g beef loin, 15g lean beef (back fillet) and 1g beef spinal cord. 1 grams of fresh vegetables, 5 grams of green onions, 5 grams of green garlic sprouts, 4 grams of sesame oil, 4 grams of monosodium glutamate, 4 grams of Chili powder, 5 grams of Jiang Mo, 4 grams of pepper, 1 grams of refined salt, 4 grams of fermented soya beans, 1 grams of Xingzao juice, 125 grams of Danxian watercress, 15 grams of cooking wine, 2 grams of cooked butter and 25 grams of beef soup.

method: rinse and bleach the liver with clear water, slice it into long slices with a width of cm, and float it with cold water. The liver, waist and beef are all sliced into thin and large slices. Both onion and garlic seedlings are cut into 7-1 cm long segments. Fresh vegetables (lotus flower, celery, cabbage and pea seedlings) are washed with clear water and torn into long pieces. Chop fermented soya beans and watercress. Put a wok on a medium fire, add 75g butter, and when it is cooked to 8% maturity (about 18℃), add watercress to stir fry until crisp, add Jiang Mo, Chili powder and pepper to stir fry until fragrant, then bring beef soup to a boil, move it to a high fire, add cooking wine, fermented soya beans and fermented glutinous rice juice, and boil until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into 4 parts and make 4 saucers for dipping. When eating, bring the marinade to the table. Each raw material of meat and vegetables is put into the plate, together with 125g of refined salt and butter. Except the spinal cord, onion and garlic sprout, all other raw materials are added to the hot pot. Scald, and add salt and butter according to the taste of the soup.

It's spicy and hot, with rich taste. It's fun to cook and eat.

pepper chicken

raw material: a tender chicken (about 5g). 3g of pepper, 1g of shallots, 1g of ginger and onion, 1g of cooking wine, 2g of salt, 1g of soy sauce, 1g of sesame oil, .5g of monosodium glutamate and 5g of fresh soup.

Method: Remove the head, neck, wings and feet of the tender chicken, wash and drain, then add ginger, onion and cooking wine into a boiling soup pot to cook, scoop it up, soak it in cold boiling water, remove and dry the water, remove the chicken bones and change it into slices (or strips). Wire, block), into the plate. Remove black seeds from Zanthoxylum bungeanum, wash shallots and cut them into flowers. After mixing, add a little salt and chop them into fine powder. Put them into a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cool soup, mix well to make pepper juice, and pour it on the chicken slices.

It's characterized by mellow, salty, soft and tender texture, refreshing and delicious.

scallion and spicy fish

4g of fresh fish. 5g of onion, 5g of salt, 2g of cooking wine, 15g of ginger, 5g of vegetable oil, 15g of pickled peppers, 5g of fresh soup, 1g of soy sauce, 15g of sugar, 5g of vinegar, 5g of sesame oil, 5g of Chili oil and 2g of pepper.

Method Fresh fish is washed, cut into strips about 6 cm long and 2 cm wide, mixed with salt, cooking wine, ginger and pepper, pickled and flavored, and drained of juice and ginger. Put the pot on a high fire, heat the vegetable oil to about 2℃, and fry the fish strips until they are yellow. Pour off the oil in the pot, put the vegetable oil into the pot to heat it, stir-fry the onion until it is fragrant, then add the ginger slices and Chili peppers slightly, and add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar. When the fish strips are boiled, add sesame oil and Chili oil on medium heat until the juice is thick and dry, and take the pot and put it in a dish to cool. When eating, put onion on the bottom of the plate, put fish sticks on it, remove ginger slices and Chili festival, and pour the original juice on the fish sticks.

the characteristic color is moist in Huang Liang, the texture is soft and crisp, salty and delicious, and the onion is slightly spicy.

douban herring

Three fresh crucian carp (15g per treaty). 2 grams of watercress, 1 grams of cooking wine, 5 grams of salt, 1 grams of ginger, 1 grams of onion, 1 grams of garlic, 5 grams of soy sauce, 1 grams of sugar, 1 grams of vinegar, 15 grams of fresh soup, 5 grams of vegetable oil and 15 grams of starch.

Method: Scales, gills and internal organs of crucian carp are cleaned, then two knives are cut on both sides of the fish, and then the fish is salted with cooking wine and salt. Mince the watercress in Danxian County. Shred ginger and garlic, and cut onion into fine flowers. Put the wok on a strong fire. Heat the oil (about 2℃), add the crucian carp and fry it. About 75 grams of oil is left in the pot. When the fragrant wells of watercress, ginger and garlic in Xiadan County are red, add crucian carp. Fish soup, soy sauce, salt, and sugar are simmered until the fish is cooked and tasty. Take out the fish and put it on a plate. Use high heat to collect juice, thicken it, cook it with vinegar and push it. Sprinkle with chopped green onion and start the pot. Pour it on the fish and serve.

The characteristic color is bright red, salty and slightly spicy, slightly sweet and sour; The meat is tender.

pickled fish

Three fresh crucian carp (15g per treaty). Soak 5 grams of green vegetables. 15g of pickled pepper, 1g of ginger and garlic, 15g of onion, 5g of vegetable oil, 1g of fermented grains juice, 1g of cooking wine, 1g of soy sauce, 15g of fresh soup, 1g of sesame oil and 15g of starch.

Method: Scales and gills of crucian carp are removed, and after disembowelling, it is washed, and several vertical cuts are made on both sides of the fish. Soak vegetables (only with vegetable sticks) and cut into 1.5 cm long filaments. Pickled peppers, ginger and garlic are finely chopped. Cut the onion into fine flowers. Put the wok on a strong fire and pour the vegetables. Heat the oil to about 2℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove some oil, leave about 1g of oil in the pot, push the fish to the side of the pot, and add pickled peppers, ginger, garlic, wake-up sauce and shallots for fragrance. Then add cooking wine, soy sauce, soup, etc. in turn, push the fish back into the pot, bring it to a boil with medium heat, add soaked vegetables and cook for about 1 minutes (turn over during cooking), pick up the fish and put it into a plate, put chopped green onion and sesame oil in the pot, thicken it, and pour the juice on the fish.

characteristics Carassius auratus is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor.

chili pepper snail

raw materials: snail 1g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.

production method: ① clean the snail, put it into the pot, add clean water, cooking wine and balsamic vinegar, boil it, and remove the shell from the head. (2) add oil to the wok, heat it, dry the Chili festival, stir-fry until it is brown, and stir-fry the pepper, ginger rice, garlic and Pixian watercress until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry over high heat until the snail is ripe and tasty, take the pan and plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

shancheng spicy chicken

raw materials: 5g of local cock, appropriate amount of pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.

production method: ① the cock is eviscerated, washed and cut into small pieces. Cut ginger, onion and dried pepper for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 1 to 15 minutes. (3) put the wok on fire, heat the oil, and then fry the dried chili until it is brown-red; Add pickled chicken nuggets and pepper, stir fry, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, turn to medium heat and stir fry for 2 minutes, filter the remaining oil with a leaky ladle, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.

pickled fish

raw materials: one grass carp, 25g pickled cabbage, 2 eggs, lard, ginger slices, garlic, chopped green onion, pickled red pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried fine bean powder and pepper.

production method: ① cut the fish head, take down two pieces of fish, cut the fish bones into pieces, and slice the fish with an oblique knife. Sauerkraut is sliced, and egg white and dried fine bean powder are mixed into egg white bean powder. ② After adding cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and scallions to the fish fillets, mix well with egg white bean powder. (3) Heat the oil in a wok to 5% heat, add fish heads and fish bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices to stir fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to boil the fragrance, first add fish head and bones and cook for a few minutes, then add fish fillets and cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) put a little oil in the pot and burn it until it is five-cooked. Pour it evenly on Jiang Mo, garlic and chopped green onion.

beef tripe chafing dish

Ingredients: beef tripe, green garlic sprout, scallion 25g each, beef liver, beef loin, beef spinal cord, fermented glutinous rice juice 1g each, fresh vegetables 5g, dried pepper, ginger slices, fermented soya beans 4g each, egg white 6, beef soup 25g, butter 2g

Method: Heat 75g butter to 6% heat, stir fry with watercress, add Jiang Mo pepper, stir fry until fragrant, add beef soup to boil, add cooking wine, fermented soya beans, and mash juice to boil into hot pot and marinade. Spinal cord, beef tripe, beef liver, beef loin, beef and garlic sprouts, onion segments, fresh vegetables, refined salt and butter can be put into plates respectively.

hot and sour soup

hot and sour soup is a Sichuan home-cooked soup. It is made from shredded pork, tofu, winter bamboo shoots and other materials by clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, removing boredom and helping digestion, which is very popular and widely circulated throughout the country.

The raw materials for making hot and sour soup are: tofu 3g, cooked chicken (or ham), mushrooms, cooked pork shreds 15g, sea cucumber and squid 15g each, an egg, starch 25g, chopped green onion 3g, soy sauce 1g, lard 3g, monosodium glutamate 1g and pepper 1g, balsamic vinegar 6g, refined salt 5g and chicken soup 75.

Cooking method of hot and sour soup:

1. Cut tofu, mushroom, sea cucumber and squid into fine filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, and bring to a boil with high heat, then thicken the wet starch, and add the broken eggs with low heat;

2. put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

the biggest feature of Sichuan cuisine is its seasoning, various flavors and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, pepper, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely, hot and sour, spicy, litchi and strange taste, among which 13 kinds are related to spicy taste, all of which are thick and mellow, so-called "one dish is blindly followed by all kinds of dishes".

dry-roasted rock carp

introduction: the scientific name of rock carp is rock carp, also known as black carp, which is distributed in the Yangtze River.