Characteristics of Sichuan cuisine
The characteristics of Sichuan cuisine are "hemp, spicy, fresh and fragrant", among which hemp and spicy are the most prominent characteristics. Hemp refers to the pepper commonly used in Sichuan cuisine, and its hemp taste can make people's taste nerves have a special feeling. Spicy refers to the pepper commonly used in Sichuan cuisine, and its spicy taste can produce special stimulation to people's taste nerves. In addition to hemp and spicy, Sichuan cuisine also pays attention to freshness and fragrance. Freshness refers to the freshness of ingredients, and aroma refers to the aroma of dishes, which comes not only from the aroma of ingredients, but also from the comprehensive effect of cooking techniques and seasonings.
Sichuan traditional cuisine
There are many traditional Sichuan dishes, the most famous of which include hot pot, Mapo tofu, boiled fish, husband and wife lung slices, hot and sour rice noodles, Dandan Noodles and so on. Next, let's introduce how to make these foods.
chafing dish
Hot pot is one of Sichuan people's favorite foods, and its making method is very simple. First of all, prepare the bottom of the pot, you can choose Yuanyang pot or clear soup pot. Then, cut all kinds of ingredients into appropriate sizes and cook them in a pot. There are many kinds of ingredients in hot pot, including meat, seafood, vegetables and bean products.
Spicy hot bean curd
Mapo tofu is one of the representatives of traditional Sichuan cuisine, and its making method is also very simple. First, cut the tofu into small pieces, blanch it in boiling water, and then take it out for later use. Then, stir-fry minced pork, bean paste, pepper, minced garlic, Jiang Mo and other seasonings, add appropriate amount of water and salt, boil them, and then cook them in tofu.
Chili oil fillets
Boiled fish is one of the representatives of traditional Sichuan cuisine, and its preparation method is also very simple. First, blanch the fish fillets in boiling water, and then take them out for later use. Then, stir-fry the bean paste, pepper, minced garlic, Jiang Mo and other seasonings until fragrant, add appropriate amount of water and salt, boil and put them into the fish fillets for cooking.
Pork longxin Chili sauce
Husband and wife lung slices are one of the representatives of traditional Sichuan cuisine, and the production method is also very simple. First, cut beef and pig lungs into thin slices, blanch them and take them out for later use. Then, mix pepper, minced garlic, Jiang Mo, coriander, sesame paste and other seasonings together, and put them into the meat slices and mix them evenly.
Hot and Sour Rice Noodles
Hot and sour powder is one of the representatives of traditional Sichuan cuisine, and the production method is also very simple. First, cook the vermicelli for later use. Then, mix the soy sauce, vinegar, Chili oil, pepper powder, minced garlic, Jiang Mo and other seasonings, and put them into the vermicelli and mix well.
Dan Dan Noodles
Dandan Noodles is one of the representatives of Sichuan traditional cuisine, and its preparation method is also very simple. First, cook the noodles for later use. Then, mix pepper, minced garlic, Jiang Mo, bean paste, sesame paste and other seasonings, and put them into noodles and mix well.