Classic Sichuan cold dishes

Classic Sichuan cold dishes. Sichuan cuisine is one of the four traditional cuisines in my country. Sichuan cuisine is extremely delicious when cooked correctly and is loved by many people. However, if you want to cook it properly, It also requires mastering skills. So let’s take a look at what are the classic Sichuan cold dishes. Classic Sichuan cold dish 1

1. Chicken slices mixed with red oil

Chicken slices mixed with red oil is a famous Han dish with full color, flavor and flavor, belonging to Sichuan cuisine. Slice the cooked chicken; add salt, MSG, minced garlic, and chili oil to the meat slices and mix well; slice the cucumber and place it on a plate; add the cucumber to the mixed cooked chicken and serve.

2. Husband and wife’s lung slices

Husband and wife’s lung slices are bright red in color, soft and tender in texture, and spicy and fragrant in taste. The view is green, red and green, and the Jin River is undercurrent. A large celadon plate of freshly mixed lung slices was brought to the table. The red oil was rich in color and the color was translucent. When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and glutinous, smooth, crispy and soft, and tender.

3. Nanshan Shui Chicken

Nanshan Shui Chicken, cold dish, spicy flavor. Features: Focus on seasoning, rich in condiments, spicy, fragrant, tender and refreshing. Cooking method: Boil and mix. This dish is one of the famous dishes in the Nanshan area of ??Chongqing. It is also called Nanshan Spring Chicken. The choice of main ingredients is very particular. It must be a domestically raised native rooster. It is known as "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River." .

4. Sichuan tripe with red oil

Shredded tripe with red oil is a famous Han dish and belongs to Sichuan cuisine. It has a bright appearance, a salty and spicy taste, tender and crispy, and has the characteristics of tonifying deficiency, strengthening the spleen and stomach, and being rich in protein. Cook the pork belly and let it cool, then cut it into 6 cm long filaments. Mix it with various ingredients. Pour in the sauce made from minced garlic, red oil and other seasonings, mix well, and sprinkle with white sesame seeds and coriander before serving. That’s it.

5. Diced Rabbit with Flower Kernel

Diced Rabbit with Flower Kernel is a kind of private dish. It uses mixing technology and has a spicy taste. It is based on rabbit meat. It is suitable for teenagers to eat. It has the effects of delaying aging, strengthening the spleen and appetizing, and nourishing the brain. The rabbit meat is tender, spicy and sweet.

6. Cold Zheergen

Zheergen is also called Houttuynia Cordata, Dog Heart Grass, and Goudian Er. It has a specific smell and high nutritional value; it contains protein, fat and rich carbohydrates, as well as methyl-nonanone, caprylic acid and myrcene. It can be used as medicine and has the functions of clearing heat and detoxifying, diuresis and reducing swelling, appetizing and regulating qi. The origin of Cold Zheergen is Sichuan, Guizhou, Chongqing and other surrounding areas. It is a Guizhou folk dish with strong local characteristics. It has been enjoyed by young and old for many years.

7. Pickled pepper chicken feet

Pickled pepper chicken feet is a unique folk delicacy originated in Chongqing and belongs to the Chongqing cuisine snack category. It is famous for its spicy and sour taste, tough skin and fragrant meat. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. This delicacy has the effect of appetizing, promoting body fluids and promoting blood circulation.

8. Garlic white meat

Garlic white meat belongs to Sichuan cuisine. It was once popular and praised by people. This dish requires careful selection of ingredients, appropriate heat and knife skills. Good, the condiments are fragrant and can be eaten hot or cold. Mix it with chopsticks when eating. With the heat, the aroma of soy sauce, chili oil and garlic hits your nose directly, whetting your appetite. The garlic is rich in flavor, fat but not greasy.

9. Garlic cucumber

Garlic cucumber is crisp and refreshing, suitable for cold dishes in summer. The main ingredient is cucumber, and the auxiliary ingredients are garlic and chili oil. The ingredients are convenient to obtain, the method is simple, and it is suitable for public tastes. Cut the fresh and tender cucumber into small pieces that are thick at the top and thin at the bottom. Mix well with refined salt, add flavor and drain the water. Mix soy sauce, minced garlic, MSG, chili oil, and sesame oil into a sauce, mix well with cucumber, and serve.

10. Chili and Ma waist slices

The taste of Chili and Ma waist slices is very medium. If eaten alone, it will feel too salty. It is best to eat it with rice. Wash the pork loin, cut it into thin strips, blanch it in boiling water, and then put it in cold water. Chop the peppercorns, heat the pot, add red oil and sesame oil, add the peppercorns and stir-fry until fragrant, then add the seasonings, put the kidneys on a plate, pour the sauce on it, and finally garnish with chopped green onion, and it's done.

Classic Sichuan Cold Dishes 2

Sichuan Cold Dishes Recipe 1: Garlic White Pork

Ingredients:

500 grams of pork buttocks, 5 grams of sugar, 25 grams of chili oil, 15 grams of vinegar, 10 grams of garlic, 1 gram of chicken essence, 20 grams of soy sauce, a little sesame oil

Method:

1. Wash the buttocks, blanch them in boiling water, and remove Blood stains, smash garlic into puree;

2. Put the meat in a pot of cold water and bring to a boil over high heat, then simmer over low heat for 15 to 20 minutes;

3. Mix the mashed garlic and soy sauce , sugar, vinegar, and chicken essence. Mix until the garlic juice in the garlic paste overflows and becomes sticky with the seasonings, then add chili oil and sesame oil;

4. Cut the cooked meat into thin slices, about 10 slices per 50 grams. , slice the cooked meat into slices, it is better to see red and cut raw, and no blood;

5. Take a clean wok, add water to boil, blanch the meat in the boiling water, remove the meat immediately when you see the curls Take it out, drain the water, and put it in a plate;

6. Finally, pour the garlic sauce, cool and serve.

Sichuan Cold Dish Recipe 2: Mixed Dish with Secret Sauce

Ingredients:

100 grams of shredded tofu, 1 organic cucumber, 1 organic red bell pepper, 1/4 organic onion, 1 small handful of organic coriander, 2 cloves of garlic, and appropriate amount of peanuts.

Seasonings: vinegar, light soy sauce, sugar, pear juice (2:1:2:1), chicken essence, sesame oil

Method:

1. Wash all the ingredients, simmer and boil.

2. Cut the cucumber, red pepper, and onion into shreds, cut the coriander into small sections, and smash the garlic.

3. Take a large bowl, add shredded tofu, cucumber, red pepper, onion and coriander and mix well

4. Take a small bowl, add vinegar, light soy sauce, Mix sugar, pear juice, chicken essence, sesame oil and garlic thoroughly.

5. Serve the large and small bowls at the same time and mix before eating.

Sichuan cold dish recipe three: two-color skin jelly

Ingredients: pig skin (appropriate amount)

Seasoning: green onions (appropriate amount) , ginger (appropriate amount), mashed garlic (appropriate amount), star anise (appropriate amount), soy sauce (appropriate amount), cooking wine (appropriate amount).

Method:

1. Use an eyebrow clip to remove the hair on the pig skin.

2. Scrape off the excess white fat on the meat skin.

3. Put the pot on the fire, add appropriate amount of water, add onion, ginger and cooking wine, put the raw pig skin into the pot and cook for 10 minutes, take it out.

4. Rinse in clean water and scrape off the fat.

5. Cut the processed pig skin into small sections and shred it with a knife.

6. Add enough water to the pot, add star anise, green onions and ginger into the pot.

7. Pour in the pork skin, add appropriate amount of salt, and bring to a boil over high heat.

8. Turn to low heat and cook until the meat skin is tender and the soup is thick.

9. Pick out the seasoning, put 1/2 into the mold, let it cool to lukewarm, then refrigerate it in the refrigerator until it is completely solidified.

10. Add a little soy sauce to the remaining skin jelly and bring to a boil.

11. After the original color skin jelly solidifies, pour the soy sauce color skin jelly soup into the mold and refrigerate until it solidifies.

12. Enjoy with garlic sauce.

Sichuan cold dish recipe four: Stir-fried shredded bamboo shoots

Ingredients:

Lettuce, minced garlic, Sichuan peppercorns

Salt, chicken essence, chili oil

Method:

1. Put the minced garlic in a small bowl, heat oil in the pot, six When it's hot, add six or seven Sichuan peppercorns, stir-fry over low heat until the aroma comes out, take out the Sichuan peppercorns, and pour the hot oil on the minced garlic

2. Peel the lettuce, cut into thin strips, and put it into a bowl. Add an appropriate amount of salt, marinate and squeeze out the excess water, add chicken essence and chili oil, then pour in the garlic paste and oil from step (1) and mix well

Classic Sichuan cold dish 3

Red oil chicken nuggets

The red oil flavor is soft and spicy, mainly salty and umami, with a slight spicy aroma, and a slightly sweet aftertaste taste. The red oil flavor is the mildest spiciness of chili peppers eaten by Sichuan people, and it is also the basis of Sichuan cuisine.

Red oil chicken nuggets are a favorite of many people. Cooked chicken is eaten and mixed immediately. The chicken mixed with red oil is bright red and has a rich aroma. The chicken is tender, the chicken skin is crispy, salty and spicy, and the aftertaste is sweet.

Crispy fish with onion and salty taste

The salty and fresh taste is gentle and elegant, and it must also have the natural fragrance of the ingredients. This is the salty and fresh taste. Salt is the "ancestor of all flavors" and is also a taste that we are often exposed to. In the seasoning process, salt not only shows saltiness, but also plays an important supporting role in other condiments.

Crispy fish with green onions is a classic salty and umami cold dish. The crucian carp has flossy meat and soft bones, and the juice is absorbed into the meat. People who are very particular about cooking skills, if they don't make it right, it will either be salty or bland.

The flavor of this dish is not only crisp, tender, fresh and fragrant, but also has a strong onion flavor. It may look like a hot dish, but in fact, at banquets, it is usually served after it has cooled down.

Pepper-flavored pepper duck feet

Sichuan peppercorns are famous throughout the country and are called "Sichuan peppers". Jiao Ma is a condiment made from raw Sichuan peppercorns, green onion leaves, a little salt and sesame oil. This kind of taste is salty, fresh, fragrant, numb, mellow and long-lasting. The flavor of pepper and sesame has been popular in written records in Sichuan for more than 100 years, but according to legend, Sichuan people have been eating sesame for 2,000 years. The fragrant and mellow peppery and numbing flavor is deeply rooted in people's hearts.

Chili sesame duck feet are made of vermicelli on the bottom, with steamed duck feet placed on top and topped with pepper sesame flavored sauce. Some friends like to eat spicy food, and they can also add some red oil. This way of eating is called "chili and hemp with red" by Sichuan people.

Spicy Spicy Beef Jerky

Spicy flavor is the most exciting among the many flavors of Sichuan cuisine. It is spicy but not dry, and it is fragrant. Common hot dishes include boiled beef, mapo tofu, etc., not including spicy hot pot. Spicy flavors are also used in cold dishes.

For example, spicy beef jerky, you can feel the fragrance and deliciousness of beef in the spicy taste. Spicy beef jerky was already very famous in the Qing Dynasty and was called beef jerky. The spicy flavor of this dish is not very strong, and there is less sweetness in the spiciness. It is very delicious and is a good dish to go with wine.

Fish-flavored fish-flavored peas

Many people think that cold dishes in Sichuan cuisine do not have fish flavor, only hot dishes have it. In fact, the cold dish "Huodou with Patchouli" that Sichuan people often cooked in the Ming and Qing Dynasties has already taken the form of a fishy flavor. However, the history of actually using fish flavor in cold dishes is not long. It has only become popular in the past 20 years or so.

For example, fish-flavored peas, fried peas until crispy, set aside, add pickled pepper paste, ginger rice, minced garlic, chopped green onion, salt, soy sauce, vinegar, sugar, MSG, etc., no Pour the sauce over the peas and mix them before eating so that the peas will not become damp and lose their crispy flavor. It tastes salty, spicy, sour and sweet, "all four flavors" and has a rich aroma. This aroma is fish aroma, which comes from ginger, onion and garlic.