Sichuan cuisine is one of the eight major cuisines in China, which is famous for its unique spicy taste. Sichuan cuisine, represented by Sichuan, is one of the most representative cuisines in China. Sichuan cuisine is characterized by spicy taste, rich aroma, good color and fragrance, and many classic traditional delicacies. Next, I will introduce some methods and steps of making traditional Sichuan cuisine.

1. Mapo Tofu

Mapo Tofu is one of the classic dishes in Sichuan cuisine, which is characterized by its tender and spicy flavor. The following are the production steps of Mapo tofu:

1. Prepare ingredients: tofu, minced beef, bean paste, Chili powder, minced ginger and garlic, chopped green onion, etc.

2. Cut tofu into pieces: cut tofu into small pieces, blanch in boiling water, and remove fishy smell.

3. Stir-fry seasoning: put a proper amount of oil in the pot, add bean paste, Chili powder and minced ginger and garlic and stir-fry until fragrant.

4. stir-fry minced beef: stir-fry minced beef in a pot until cooked.

5. Add tofu: put the blanched tofu into the pot and stir well.

6. Add seasoning: add appropriate amount of salt, chicken essence, cooking wine and other seasonings, stir-fry evenly.

7. pan and plate: sprinkle chopped green onion at last.

second, boiled fish

boiled fish is one of the classic dishes in Sichuan cuisine, which is characterized by fresh and tender fish and strong spicy taste. The following are the production steps of boiled fish:

1. Prepare ingredients: grass carp, bean sprouts, bean paste, Chili powder, minced ginger and garlic, chopped green onion, etc.

2. Fish fillet treatment: the grass carp is scaled, eviscerated and sliced.

3. Prepare seasonings: prepare seasonings such as bean paste, Chili powder, minced ginger and garlic and chopped green onion.

4. Stir-fry seasoning: put a proper amount of oil in the pot, add bean paste, Chili powder and minced ginger and garlic and stir-fry until fragrant.

5. add water: add a proper amount of water and bring to a boil.

6. adding fish fillets: put the fish fillets into boiled water and cook until the fish fillets change color.

7. add bean sprouts: put the bean sprouts in the pot and cook until cooked.

8. pan and plate: sprinkle chopped green onion at last.

Third, kung pao chicken

kung pao chicken is one of the classic dishes in Sichuan cuisine, which is characterized by fresh and tender chicken and spicy taste. The following are the production steps of kung pao chicken:

1. Prepare ingredients: chicken breast, peanuts, dried peppers, onion, ginger and minced garlic.

2. Dice chicken breast: Dice chicken breast and marinate with cooking wine, salt and starch for a while.

3. Stir-fry seasoning: put a proper amount of oil in the pot, add dried Chili, onion, ginger and minced garlic and stir-fry until fragrant.

4. stir-fry diced chicken: put the pickled diced chicken in a pot and stir-fry until it changes color.

5. Add peanuts: put peanuts in a pot and stir-fry evenly.

6. Add seasoning: Add appropriate amount of seasoning such as salt, sugar and chicken essence, and stir well.

7. pan and plate: sprinkle chopped green onion at last.

Sichuan cuisine cookbook (traditional and delicious, with spicy taste) is an article that introduces the methods and steps of making Sichuan cuisine. By making Mapo tofu, boiled fish and kung pao chicken, we can taste the traditional delicacy and spicy taste of Sichuan cuisine. I hope you can try to make these delicious Sichuan dishes and enjoy their unique flavor. Let's start a gourmet tour of Sichuan cuisine together!