Several major Szechuan recipes:

back to the meat

Flavor: spicy

Materials: 400 grams of skinned pork leg, 100 grams of green garlic, Pixian 25 grams of bean paste, about 10 grams of sweet sauce

practice:

Meat washed, boiled until the meat is cooked, soft skin out, cooled slices to be used, cut the garlic section; meat slices in the 6 to hot Sautéed in a frying pan until rolled into ear-shaped, under the chopped Pixian bean paste fried color, and then put the sweet noodle sauce fried flavor, seasoning and put the green garlic segment turn the spoon into a plate.

Sichuan famous dish fish and shredded pork

Fish and shredded pork, color golden red, smooth and tender, sweet and sour, spicy and salty all five flavors.

Raw materials: 250 grams of pork thighs, shredded green onions and ginger, pickled chili pepper, cooking oil, broth, yellow wine, salt, sugar, soy sauce, vinegar, monosodium glutamate, pepper, garlic, ginger, Sichuan soybean petals, pepper, egg whites, chili oil, starch and other appropriate amount.

Method: the leg meat batch cut into matchsticks thick shredded meat, plus yellow wine, egg white, salt, monosodium glutamate, pepper, starch, mix well on the flavor sizing. Another small bowl into the fresh soup, yellow wine, garlic, sugar, monosodium glutamate, ginger, green onion, water starch into the ingredients standby. Hot pot, put cooking oil, until the oil temperature rises to 60% hot, the shredded meat under the pan oil cut off the raw that sheng up. The pot to stay a little oil, put ginger, pickled chili pepper shredded braided stir-fry, and then into the bean paste stir-fry a few times, and finally into the shredded meat and spare ingredients, open the fire stir-fry, dripping into the spicy oil, sprinkle pepper, stir-fry evenly can be.

Sichuan home-style hot and sour soup

Sichuan home-style soup dishes. Shredded meat, tofu, asparagus and other materials through the broth cooked into. Characterized by sour, spicy, salty, fresh and fragrant. Drinking it after a meal, it has the effect of sobering up and removing fatigue, and helps digestion, which is very popular and widely spread in the country.

Basic ingredients: 30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, cooked lean pork shreds, sea cucumber, squid, 1 egg, 25 grams of starch, 3 grams of green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram each of monosodium glutamate (MSG) and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.

Cooking method:

1, the tofu, mushrooms, sea cucumber, squid were cut into thin shreds, with cooked shredded meat, cooked chicken into the pot, add chicken broth, refined salt, monosodium glutamate, soy sauce, with a strong fire until boiling, and then put wet starch thickening, and then change to a small fire with a beaten egg;

2, pepper, vinegar, green onions, and a little lard into the soup bowl. In the pot when the egg float then change to high heat, until the shredded pork rolled up, rushed into the soup bowl can be.

Spicy Cabbage

Basic Characteristics: Salty and savory, spicy and tasty.

Basic materials cabbage core and leaves 750 grams, 10 grams of dried chili. Seasonings: 100 grams of vegetable oil, salt, monosodium glutamate 5 grams each, 25 grams of cooking wine, 30 grams of soy sauce, 25 peppercorns.

(1) the cabbage washed and broken into pieces, dried chili pepper cut into knots to be used.

(2) frying spoon oil hot, the pepper into the slightly fried a few times, and then into the dry chili pepper to be fried when the color, and then add the cabbage and salt stir-fry a few times, then add wine, soy sauce, monosodium glutamate, while stir-frying evenly into.

Spicy Fried Shredded Squid

Basic Characteristics Squid is crisp and tender, white and spicy, and promotes appetite

Basic Ingredients 300 grams of squid, 10 grams of vinegar, 25 grams of soy sauce, 75 grams of wet starch, 100 grams of peanut oil, 10 grams of green onions, 3 grams of dried red chili peppers, 25 grams of cooking wine, 300 milliliters of chicken broth, 5 grams of sesame oil, 1.5 grams of refined salt

1, Take the net squid block, remove the membrane, wash, cut into 6 cm long, 2 cm wide silk, soak into the water.

2, frying pan on high heat, put 25 grams of peanut oil, hot, cooking wine, salt and 150 ml of chicken broth, boil, pour into the squid silk, a little cooking, fish out, to be used.

3, dry red pepper wipe clean, remove the root, remove the seeds, cut into thin julienne; scallions peeled, washed, chopped.

4, the net pot is hot, put the remaining 75 grams of peanut oil, high fire until fifty percent hot, put the dry red pepper wire, soy sauce, salt, vinegar fried a few times, pour the remaining chicken broth, squid, boil, put the wet starch, thickening, into the onion minced, drizzled with sesame oil, out of the pot, into, you can.

Ma Po Tofu

Materials: tofu three blocks, beef froth 1 two (about 40 grams), soybean paste, spicy powder, bean drum mushrooms, garlic mushrooms, ginger rice, chili powder, on the soup appropriate amount.

Methods:

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

2. Start the oil, the beef froth and bean paste together stir fry, plus spicy powder, bean drum paste, ginger rice, chili powder stir fry until taste.

3. Put in the tofu and a little soup, cook over moderate heat, then thicken with cornstarch, cook until thick and sprinkle with pepper, then serve.

Beef boiled

Raw materials Beef 500 grams. 100 grams of bamboo shoots, 50 grams of garlic. 15 grams of dried chili, 10 grams of soy sauce, 20 grams of Dan County Bean Paste, 10 grams of Awakening Bad Juice, 2 grams of salt, 3 grams of pepper, 75 grams of Vegetable Oil, 10 grams of cooking wine, 15 grams of soybean flour, 50 grams of fresh soup.

Method Beef cut into slices about 5 centimeters long, 3 centimeters wide, and 0.3 centimeters thick, add salt, water bean powder, and wake up the bad juice and mix well. Lettuce tip cut into thin slices about 6 cm long. Garlic seedlings cut into sections of about 4.5 cm long, Danxian Douban chopped fine. frying pan on a high flame, the oil is hot, put chili pepper stirring until crimson out, chopped fine. The pot under the beans Bing outstanding, under the chopped fine chili peppers and artemisia bamboo shoots fried a few times, mixed with fresh soup, add wine, soy sauce and garlic, cooked until the garlic breaks off, pick out from the bamboo shoots and garlic sheng in the nest plate. Pork slices shaken into the pot, to be boiled when scattered, cooked pot, scooped and covered in the dish on the vegetables, sprinkled with chili pepper, pepper, and then poured with boiling oil that is completed.

Features Red color and thick flavor, hemp, spicy, fresh, tender, hot.

Chongqing spicy hot pot

Raw materials 250 grams of tripe, 100 grams of beef liver, 100 grams of beef waist, 150 grams of lean beef (back willow meat), beef spinal cord 100 grams. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of green garlic, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of ginger, 4 grams of peppercorns, 10 grams of salt, 40 grams of soybean drums, wake up the bad juice 100 grams of Danshixian bean paste 125 grams of wine 15 grams of boiled butter 200 grams of beef broth 2250 grams.

Method gross liver with clean water bleaching, sliced into a centimeter wide long thin slices, with cool water bleach up. Liver, waist and beef are sliced into thin and large slices. Cut green onion and garlic into 7-10 cm long pieces. Wash fresh vegetables (lotus white, celery, cabbage, pea shoots) with water and tear into long slices. Bean drum, bean paste chopped. Frying pan on medium heat, under 75 grams of butter, burned to eight mature (about 180 ℃), into the bean curd fried crispy, add ginger, chili powder, pepper stir-fried, and then into the beef broth boiled, moved to the high fire, into the wine, bean drums, mash juice, boiled flavor, skimmed off the foam, that is, for the hot pot marinade. Sesame oil and monosodium glutamate into 4 parts, mix into 4 flavor plates for dipping. (When eating) will boil the marinade on the table, a variety of meat and vegetable ingredients were each into the plate, with refined salt, butter 125 grams on the table at the same time, in addition to spinal cord, green onions, garlic cloves to be the first to enter the hot pot, other raw materials from the guest into the food with the. Hot, and according to the soup flavor and add the right amount of salt and butter.

Features Hot and spicy, rich in flavor, self-cooking, enjoyable.

Pepper Chicken

Raw material One open tender chicken (about 500 grams). Pepper 3 grams, 10 grams of green onions, 10 grams of ginger and green onions, 10 grams of cooking wine, 2 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, monosodium glutamate (MSG) 0.5 grams, 50 grams of fresh soup.

Method Young chicken head, neck, wings, feet and claws, washed out of a water, and then into the boiling soup pot with ginger, scallions, cooking wine, fished up into the cool boiled water soaked in cool water, fished out and wiped dry, remove the chicken bones, change into a slice (or strip.), put into a plate, and then put into a plate. Silk, block), into a plate. Pepper to remove the black seeds, green onions cleaned and cut into flowers, mixed with a little salt chopped into fine powder, into a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate, cool fresh soup mix into pepper and hemp Zizhi juice, poured on the chicken slices that is.

Characteristics The hemp alcohol salty fresh, soft texture, refreshing and delicious.

Scallion Spicy Fish

Raw materials Fresh fish 400 grams. 50 grams of green onions, 5 grams of salt, 20 grams of cooking wine, 15 grams of ginger, 500 grams of oil, 15 grams of pickled chili peppers, 50 grams of broth, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of chili oil, 2 grams of pepper.

Method of preparation Wash fresh fish, cut into strips about 6 cm long and 2 cm wide, mix with salt, cooking wine, ginger and green onion, pepper, marinate and taste, remove all the juice and ginger and green onion. pot on a high flame, under the vegetarian oil heated to about 200 ℃, under the fish fry until yellow when removed. Pour away the oil in the pot, another vegetarian oil into the pot to heat, under the onion segment bias stir-fry flavor, and then under the ginger, chili pepper section slightly bias, force mouth into the soup, salt, soy sauce, cooking wine and a little sugar, vinegar, to be boiled under the fish strips, burned over medium heat until the juice is thick will be dry, add sesame oil, chili oil, start the pot into the plate to cool. When serving to the bottom of the plate with green onions, on the fish, remove the ginger and chili pepper section, the original juice poured on the fish that is completed.

Features The color is moist and yellow, the texture is soft and crispy, the salty and fresh taste is beautiful, and the scallion fragrance is slightly spicy.

Fish with Bean Curd

Raw materials: Three fresh crucian carp (about 150 grams each). Danxian bean paste 20 grams, 10 grams of cooking wine, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 10 grams of garlic, 5 grams of soy sauce, 10 grams of sugar, 10 grams of vinegar, 150 grams of soup, 500 grams of cooking oil, 15 grams of starch.

Method of preparation Carp scales, gills, viscera wash, in the fish on both sides of each side of the graver two knives, smeared with cooking wine, salt marinade. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Ginger, garlic shredded, green onion cut into thin flowers. Frying pan on a high flame. The oil is hot (about 2000 ℃), put the crucian carp slightly fried that is fished out. Pot to stay about 75 grams of oil, under the Danxian soybean, ginger, garlic bias out of the aroma well was red, into the crucian carp; fish soup, soy sauce, salt, sugar, moved to a small fire until the fish cooked to taste, the fish fish set in a dish, with a high fire juice, thickening, cooking vinegar push turn, sprinkle with green onions from the pot. Pour on the fish is complete.

Features Bright red color, salty, slightly spicy, slightly sweet and sour; tender meat.

Kimchi Fish

Raw materials Three fresh crucian carp (each about 150 grams). 50 grams of pickled cabbage. 15 grams of pickled chili pepper, ginger, garlic 10 grams each, 15 grams of green onions, vegetable oil 5 side grams, 10 grams of wine, 10 grams of soy sauce, 150 grams of broth, 10 grams of sesame oil, 15 grams of cornstarch.

Methods Carp scales, gills, disemboweled and gutted, washed, in both sides of the body of the fish a few cuts. Pickle (only with the vegetable gang) cut into 1.5 cm long thin wire. Pickled chili pepper, ginger, garlic minced finely. Chop green onion into thin flowers. Frying pan on a high flame, pour vegetables,. Oil heated to about 200 ° C, into the crucian carp fried about 3 minutes to both sides slightly yellow, decant part of the oil, leaving about 100 grams of oil in the pot, the fish pushed to the side of the pot, under the bubble chili, ginger, garlic, wake up bad juice, green onion 煵 out of the aroma. Then put the wine, soy sauce, soup, etc., fish pushed back to the pot, with medium heat to boil, put pickled vegetables to burn about 10 minutes (burning process of turning the side), to be fish flavor after fishing into the plate, the pot put green onion, sesame oil, thickening, pouring the juice in the fish that is completed.

Features Tender crucian carp, salty and fresh, slightly sour and spicy, with a strong Sichuan local flavor characteristics.

Spicy snails

Raw materials: 1000 grams of snails, dried chili peppers, Pixi County bean curd, pepper, ginger, garlic, soy sauce, cooking wine, vinegar, salt, sugar, chicken essence, cooked sesame seeds, green onions, each appropriate amount.

Method of production: ① snail washed into the pot, add water and wine, vinegar boiling, go to the head of the shell. ② frying pan oil hot, under the dry chili pepper section, fried to brown-red, under the pepper, ginger rice, garlic, Pixian bean stir-fry until fragrant. Under the snail stir-fry, in turn under the wine, vinegar, salt, sugar, soy sauce, monosodium glutamate (MSG), stir-fry over high heat, to be snail cooked, flavored, pots and pans, sprinkled with cooked sesame seeds, scallions can be on the table.

Shancheng spicy chicken

Raw materials: 500 grams of rooster, pepper, dried chili peppers, cooked sesame seeds, cooking wine, soy sauce, ginger, scallions, chicken essence, each appropriate amount.

Method of production: ① rooster gutted and washed, chopped into small pieces. Ginger, green onion, dried chili pepper cut and spare. ② chicken into a bowl, add soy sauce, cooking wine, monosodium glutamate (MSG), salt, ginger, peppercorns, etc. Mix well, marinate 10 to 15 minutes. ③ frying pan on the fire, the oil is hot under the dried chili pepper section fried to brown-red; into the marinated chicken pieces, pepper stir-fry, chicken cooked crispy, add wine, soy sauce, monosodium glutamate, ginger, turn to medium heat and stir-fry for 2 minutes, with a leaky ladybird to remove the remaining oil, pots and pans, sprinkle cooked sesame seeds, scallions can be on the table.

Sauerkraut fish

Raw materials: grass carp, pickled sauerkraut 250 grams, 2 eggs, lard, ginger, garlic, scallions, scallion knots, pickled red pepper, wine, vinegar, monosodium glutamate (MSG), pepper, dry fine soybean meal, pepper, each appropriate amount.

Method of production: ① cut the head of the fish, take off two fans of fish meat, fish bone cut block, fish meat diagonal knife into thin slices. Sauerkraut cut into slices, egg take egg white and dry fine bean flour into egg white bean flour. ② fish slices with wine, salt, monosodium glutamate, vinegar, ginger, green onion section code flavor, with egg white bean powder mix. ③ frying pan oil to fifty percent heat, into the fish head, fish bones stir-frying to the raw fish; pot to leave a little oil, add pepper, pickles, pickled peppers, ginger stir-fry, under the soup, pour into the wine, vinegar, salt, pepper simmering flavor, first under the head of the fish, fish bones cook for a few minutes, and then under the fish slices cook for 2 to 3 minutes, even with the fish with the soup poured into a pot, sprinkled with minced ginger, garlic, scallions. ④Inside the pot, put a little oil to boil until five mature, evenly pour on the ginger, garlic rice, scallion.

Maotou hot pot

Raw materials: yellow ox tripe, green garlic cloves, green onion 250 grams, beef liver, beef waist, beef spinal cord, mash juice 100 grams, 500 grams of fresh vegetables, dried chili, ginger, drums 40 grams of egg whites, 6, 2,500 grams of beef broth, 200 grams of butter

Measurement: maw cut into three centimeters wide, beef waist beef liver thin slices of beef, onion garlic Cut into 8 centimeters long. Butter 75 grams burned to sixty percent heat, put bean paste fried crisp, plus ginger chili pepper, fried, plus beef broth boil, put wine, drums, mash juice boil into a hot pot, marinade. Spinal cord, tripe, beef liver, beef waist, beef and green garlic seedlings, scallions, fresh vegetables, refined salt, butter were loaded into the plate can be.

Spicy and sour soup

Spicy and sour soup for the Sichuan family soup dishes. Shredded meat, tofu, asparagus and other materials through the broth cooked into. Characterized by sour, spicy, salty, fresh and fragrant. Drinking it after a meal, it has the effect of sobering up and removing fatigue, and helps digestion, which is very popular and widely spread in the country.

The raw materials for making Hot and Sour Soup are: 30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, shredded cooked lean pork, sea cucumber, squid, 1 egg, 25 grams of starch, 3 grams of green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate (MSG), 1 gram of pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.

Spicy and sour soup cooking method:

1. will be tofu, mushrooms, sea cucumber, squid were cut into thin shreds, with cooked shredded meat, cooked chicken into the pot, plus chicken broth, salt, MSG, soy sauce, with a high-fire until boiling, and then put the wet starch thickening, and then change to a low-fire with a beaten egg;

2. will be pepper, vinegar, green onions, and a little lard into the soup bowl. When the eggs float in the pot, change to high heat until the meat rolls up and rushes into the soup bowl.

The most important feature of Sichuan cuisine is the flavoring, which is varied and subtle. Sichuan cooking is good at using chili, pepper, pepper, bean paste, vinegar, sugar to flavor, through the different ratios between the condiments, changes in the fish, homemade, hot and sour, spicy, lychee, strange flavor and other commonly used flavors 23, of which there are 13 kinds of spicy and spicy related, all of which is not a thick taste of mellow and thick, known as "a dish a taste, a dish of a hundred flavors".

Dry-roasted rock carp

Overview: Rock carp, also known as black carp, is distributed in the upper reaches of the Yangtze River and the Jialing and Jinsha River systems, and lives in the substrate of the rocky deep-water layer, often in between the rocks, thick and rich, dense and tender meat. Dry burning method for the Sichuan chef's original, it is a lot of fresh meat soup with flavor, the fish will be burned until the juice is dry to taste, Sichuan culinary industry called this "since the gravy", "natural collection of juice".

Characteristics: Sichuan's specialty rock carp and pork fried, broiled and made. For the Sichuan banquet dishes in the treasures. The color of the dish is golden with red light, the fish meat is tight and tender, the taste is fresh and spicy.

Technology: choose a rock carp, remove the scales and disemboweled to take the internal organs, wash, fish body on both sides of the graver, smeared with shaoxing wine, salt, into the frying pan until the skin wrinkled and then fish out. Pan for cold oil, gradually increase the temperature stir-fried bubble chili peppers, finely chopped bean curd, ginger and garlic, to the flavor that seeps into the fresh broth burned until the flavor of incense, beat the taste of the slag. Fish and fried crispy pork, salt, mash juice, sugar, vinegar into the pot with the burner, to be the soup boiled and then moved to a small fire burn slowly, until the juice is thick fish into the flavor is complete.

Dry-fried asparagus

History: "dry-fried" is the main cooking method of Sichuan flavor this. 50s, Sichuan generally use the method of dry-fried, dry-fried asparagus is a famous dish appeared at that time, Chongqing chef Liao Qingting specializing in the production of this dish.

Characteristics: deep-fried and stir-fried with asparagus. The color of the dish is deep red, bamboo shoots meat is crisp and tender, fresh and flavorful.

Technology: the tender parts of the asparagus, with a knife to shoot loose and then cut strips. Frying pan with high heat, under the lard, burn until the oil 200C or so, put the bamboo shoots into the pan frying, until the water will be dry, light yellow when removed from the oil draining. Pot to stay in the amount of oil, the fried asparagus with ginger, green onion, sprouts, mash juice, monosodium glutamate, soy sauce, salt, wine, etc. together under the pot, constantly stir-frying, two or three minutes later, put pea shoots and sesame oil stir-frying turn, out of the pot to plate that is complete. Taste while hot, the dish in the asparagus, pea shoots, sprouts, although the fragrance of the melting into one, the taste but can each show its beauty, can be called a dish in the best.

Chicken bean flower

Chicken bean flower is a production of extremely fine craft dishes, in Sichuan Taoist and Buddhist palaces, incense cooks have "eat chicken like chicken", "eat meat like meat" cooking techniques, that is, the vegetarian material made into a meat-flavored dishes, that is, the so-called "vegetarian to the meat", "eat meat like meat", "eat meat like meat", "meat like meat", "meat like meat", "meat like meat", "meat like meat", "meat like meat", "meat like meat", "meat like meat". The so-called "vegetarian to meat". In Sichuan restaurants, it is the other way around, to "eat chicken without seeing the chicken", "eat meat without seeing the meat", will be made of meat into a vegetarian form, that is, the so-called "meat to vegetarian". Chickpea flower is meat to vegetarian representative dishes. 1909 published "Chengdu General View" and the late Qing Dynasty "four seasons recipe excerpts" are recorded.

Chicken bean flower is made of minced chicken breast, cooked ham and chicken broth. The finished dish is shaped like a bean flower, with a smooth and tender texture, clear broth and white meat, and is exceptionally tasty.

The production process is: the hen breast meat with the back of the knife into a puree, after discarded tendons in a bowl, plus cold soup creek scattered, and then add egg whites, water soybean meal, salt, monosodium glutamate, pepper and so on and well. After washing the pot extremely clean, put the broth to boil, the chicken puree paste into the stir, turn the fire simmer, to gradually coalesce into a bean flower-like, blanch the heart of the soup bowl, and then chicken bean flower scooped in the heart of the vegetables, and finally gently injected into the broth, sprinkled with cooked ham that is completed. To make a good chicken bean curd, must use the old white chicken breast, whacking to be fine, with soup, egg white, water bean powder and salt ratio should be appropriate, punch bean curd to master the fire.

Home-cooked sea cucumber

History: Home-cooked sea cucumber began in the late Qing Dynasty. Bashu is an inland place, and the time of eating sea cucumber is not long. Historical records show that during the Qing Dynasty, Shaanxi and Henan merchants trafficked large quantities of seafood, including sea cucumbers, from Shandong to Sichuan, where sea cucumbers were used as precious seafood for cooking. By the end of the Qing Dynasty, more than 30 kinds of sea cucumber dishes with four distinct seasons had appeared in Chengdu restaurants. In the Republic of China, more than 20 kinds of sea cucumber dishes appeared. It was at this time that home-cooked sea cucumber appeared.

Features: It is made by stir-frying sea cucumber and pork. The color of the finished dish is red and bright, the sea cucumber is soft and glutinous, the taste is thick and spicy, and the bean sprouts are crispy, with a unique flavor.

Technology: cut the sea cucumber with water and simmer it in good soup. Stir fry the minced meat in a frying pan until crispy and put it in a bowl. Frying pan oil hot, under the bean paste, pickled chili, ginger and garlic minced, fried excellent and fragrant, add fresh soup slightly burned for a few moments, the flavor of the slag out; add wine, minced meat, the sea cucumber into the pot to push the turn and barbecue. Soybean sprouts pinch off the ends, into the pot with salt stir fry cooked, into the round plate in the bottom. Then the sea cucumber pot on a high flame, thickening juice, the next green onion, sesame oil, push and turn the pot, installed in the round plate of bean sprouts into

Spicy Chicken

Features Slightly sweet, flavorful,

Basic materials bamboo shoots 200 grams of chicken, bamboo shoots (asparagus, cucumber can be) 100 grams. 25 grams of pickled chili peppers. 60 grams of oil, soy sauce, cooking wine 20 grams each, 3 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 20 grams of wet starch, 5 grams of vinegar, 50 grams of green onions, ginger, garlic ****, a little soup.

Style (1) bamboo shoots chicken cut into 1 cm square d, with a little salt, soy sauce, cooking wine, mix well, with wet starch slurry good, then mixed with a little oil. (2) Dice the green bamboo shoots. Ginger and garlic are cut into slices. Mince the pickled chili peppers and set aside. Then use the soup, green onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate opposite with sweet sauce. (3) with high fire frying spoon hot into the oil, hot oil into the chicken stir fry 8 mature when put into the bubble chili, followed by the next green bamboo shoots stir fry, then to a good gravy juice is also poured into the frying spoon, the juice open and then stir fry evenly, dripping vinegar that is into.

Sauce burst meat

Features Aromatic with sauce flavor, dark sauce color

Basic ingredients Pork buttocks (200 grams), mustard greens (65 grams), sugar (4 grams), soy sauce (4 grams), sweet noodle sauce (10 grams), yellow wine (6.5 grams), onion and ginger (6.5 grams), garlic (a little)

Production process

One, the meat will be put into boiling water to boil seven mature. Boil seven mature fish out, cut into thin slices of about 2 inches long and 2 points thick, and put into a wang lard pan and stir-fry (until the meat slices curled). Second, then put green onion, ginger, soy sauce, sweet noodle sauce, yellow wine, sugar, and finally add mustard greens, garlic cloves, stir fry twenty seconds from the pot.

Fish scented eggs

Features Shaped like a purse, golden color, taste fresh and strong, with a fish scent

Materials Eggs 500 grams, 50 grams of oil, green onion, 15 grams of wet starch, 5 grams of net ginger, 5 grams of garlic cloves, 10 grams of pickled chili peppers, 35 grams of soy sauce, 20 grams of sugar, 25 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 50 grams of soup, vinegar, 15 grams.

Making Process

(1) Use the above seasonings (except pickled chili and oil) to the juice. Chop green onion. Mince ginger and garlic. Chili pepper chopped

(2) will frying spoon hot oil, until the oil is hot, the eggs will be beaten into the two sides of the frying yellow, removed into the dish. Spoon to stay in the bottom of a little oil, the chili pepper into the slightly fried, pour good juice, juice open when the oil poured on the eggs that is complete.

Sliced Ear in Red Oil

Basic Characteristics Spicy and slightly sweet, crispy texture

Basic Ingredients Pork Ear, Red Oil Chili, White Onion, Salt, Monosodium Glutamate, Sugar, sesame oil.

Making process

1. take fresh, large body of pig's ear, wash, put into a pot of boiling water to heat, cook until just cooked, take out, with a heavy weight to flatten the pig's ear, naturally cool. 2. cooled pig's ear cut into thin slices, add salt, sugar, monosodium glutamate, red oil chili pepper, sesame oil into the bowl of flavored sauce. 3. the ear slices with the adjusted flavored sauce, green onion, and then mix well, plate that is completed.

Pepper and Salt Eight Treasures Chicken

Basic Features The color is golden and bright, beautiful and generous, the skin is crispy and the meat is tender, and the filling is delicious.

Basic Ingredients One fat and tender hen (about 1000 grams). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus rice, 25 grams of Barren, 25 grams of gravy, 10 grams of Jinjun, 15 grams of ham, 15 grams of fragrant Yin. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soybean flour, 500 grams of veggie oil, 10 grams of sesame oil, 15 grams of pepper salt.

Production process

Hen slaughtered and washed, the whole material out of the bone. After washing, wipe cooking wine, salt marinade standby. Fresh pea rice into the boiling water blanch, shelled and floated in the water. Sticky rice into the pot to boil until the center. Lotus rice and Coix Seed after removing the heart of the coat, thickening soak, into the bowl with water to submerge, steamed on the cage. Golden hook soaking, and ham, mushroom are cut into fine grains. Then mix the above ingredients, add salt and well, from the neck of the chicken cut into the chicken belly, to lock the opening with a bamboo stick, first into the boiling broth for a few minutes to fish out, the chicken wings turned to the back of the disk, clamped to the chicken head, and then loaded into the steaming bowl, steamed for about two hours (to the extent that bamboo chopsticks can be killed broken chicken wings). Remove and cool, sop up the water, smear with soy sauce, egg white and bean powder. Frying pan on a high flame, put the oil is hot (180 ℃), the chicken into the deep-fried golden brown when removed, dripping sesame oil, remove the bamboo stick, with a knife, the chicken breast and abdomen cut into diamond-shaped pieces (to the degree of broken skin). The chicken will be served with a salt and pepper dish.

Tan Pork

Basic Characteristics Rich in raw materials, rich in form, brownish-red in color, rich in flavor, fresh and tasty.

Basic Ingredients 500g of pork with skin, 75g of deep-fried pork meatballs, 200g of eggs, 50g of chicken, 25g of ham, 50g of cuttlefish, 25g of asparagus. 25 grams of mushrooms, 10 grams of golden hook, 10 grams of ginger, 15 grams of green onion, 2 grams of pepper, 500 grams of fresh soup, 250 grams of lard, 25 grams of fine dry bean flour, 3 grams of refined salt, 15 grams of soy sauce, 20 grams of mash juice, 25 grams of rock sugar juice.

Making process

Pork, chicken, pork bones into the pot of boiling water for a few minutes to cook out, pork cut into 7 cm square pieces, chicken cut into pieces. Eggs boiled, shelled, wrapped in fine soybean flour, into the lard pan fried into yellow fish out. Cut asparagus into chunks. Ham cut into thick strips, golden hooks, cuttlefish fine water to rise after washing. In the pottery small altar pad put pork bones, pork, chicken, cuttlefish, gold hooks, ham, asparagus, eggs, pork pills, etc. into the altar, plus refined salt, soy sauce, wake up bad juice, rock sugar juice and gauze bags packed ginger (pat broken), green onions (pull knot)) pepper (pat crushed), portobello mushrooms (hair), and mixed into the soup, and then seal the altar mouth with a paper (moistening), the altar in the bran shells simmering on the fire for about five or six hours after the removal of the sealing paper, remove! Ginger, green onion, mushroom gauze bag, into the plate is complete.

Colorful Crab Box

Basic Characteristics Colorful Crab Box is a new dish made by using crab box as a container, cutting red, yellow, green and white raw materials into soybean-sized cubes, and then frying them. The variety of raw materials, a variety of nutrients are available, a variety of fresh and fragrant taste and display, coupled with the novel conception of the dish, but also conducive to the sharing of food, so it is considered to be in line with today's dietary fashions. It has a novel plate, harmonious color, soft texture, and salty and fragrant taste.

Basic materials 10 live crab boxes, 200 grams of net fresh fish, 30 grams of young peas, 50 grams of old egg yolk cake, 30 grams of asparagus, 30 grams of shiitake mushrooms, 30 grams of red chili peppers, 1,000 grams of white carrots, 500 grams of carrots, 200 grams of cucumbers, 250 grams of purple cabbage, 100 grams of egg whites, Szechuan salt, cooking wine, monosodium glutamate, wet starch, ginger, green onion, refined oil, each moderate amount

Making method:

The dish is made of a combination of a variety of materials. >Methods:

1, crab box clean, when into the frying pan by frying was orange-red, fish out drained oil, to be used.

2, fresh fish meat whacked into a puree, into the bowl, first dissolved in water, add salt, cooking wine, egg white, fine dry starch, ginger and green onion water, stirred into the fish paste, and then pour the fish into the funnel, funneled into the 30% hot frying pan to be floated out, that is, into the fish rice.

3, the old yellow cake, red pepper, asparagus, mushrooms were cut into pea-sized dice; peas shelled and broken in half. Red pepper, asparagus, mushrooms, peas are blanch into the pot of boiling water and fish out for use.

4, pot on the fire, put refined oil burned to five mature, under a variety of ingredients stir-fried until cooked, then into the fish rice, add salt, MSG push well, with wet starch thickening stir frying evenly from the pot, divided into the crab box.

5, radish carved into a wigwam; cucumber cut and carved into the shape of a coconut tree, carrots cut into two connected slices; purple cabbage cut into fine powder (the above raw materials can also be mixed with the system to taste).

6, vegetables forming the raw materials according to the design of the plate into one side of about 1/3 of the place, the other side of the place into the crab box that is completed.

Pot Pork Slices

Basic materials 100 grams of pork tenderloin, 175 grams of rice potpourri, 1500 grams of oil, mushroom, 50 grams of slices of yucca, lard, 150 grams of broth.

What: 100g of pork tenderloin, 175g of rice kabocha, 1500g of oil, 50g of mushrooms, 50g of sliced yucca, 150g of lard, 150g of broth.

Cooking method: loin meat sliced and seasoning mix, mushrooms, yucca slices, pickled red pepper is also sliced, will be seasoned into juice. Potpourri break into squares, deep fry in hot oil until golden brown and then pour a little boiling oil on the plate. Stir fry the meat slices, add the seasoning and cook the sauce, then quickly pour it over the fried pota.

Red oil copy hand

Basic Characteristics A famous snack in Chengdu, Sichuan. The meat is wrapped in dough, cooked and served with broth, red oil and other seasonings. This snack is tender and fresh, and the soup is slightly spicy and fragrant. The name of Sichuanese for wontons, which are made all over the country, and the red oil wontons are one of the most famous varieties.

Basic materials 20 sheets of copious hand skin, 50 grams of minced meat, 10 grams of cooking wine, chili oil, soy sauce, sesame oil, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 20 grams of green onions chopped

20 sheets of copious hand skin, 50 grams of minced meat, 10 grams of cooking wine, chili oil, soy sauce, sesame oil, 3 grams of salt, 2 grams of MSG, 20 grams of green onions chopped.

Cooking method

1. the minced meat with refined salt, cooking wine well, with the copious hand skin were wrapped into the copious hand;

2. chili oil, soy sauce, sesame oil, monosodium glutamate in four bowls, sprinkled with minced scallions;

3. pot of water boiling, copious hand under the pot to cook until the floating when the fish up, respectively, loaded into a bowl can be eaten.

Light and Shadow Beef

Basic Characteristics "Light and Shadow Beef" is a traditional food of Daxian County, Sichuan. The beef is paper-thin, red in color, spicy and crispy in taste, and has a long aftertaste when chewed.

Basic Ingredients 12 taels of yellow beef (about 480 grams). Salt, sugar, pepper, chili powder, five-spice powder, each moderate amount.

Yellow beef 12 taels (about 480 grams). Salt, sugar, pepper, chili powder and five-spice powder, each in moderation.

Cooking method

1. Choose the beef thigh meat to remove the skin edge sliced into large thin slices, evenly sprinkled with seasoning, drying is bright red, into the oven drying.

2. After drying the beef into small slices on the cage steamed through.

3. Steam the beef slices set in a frying pan, slowly deep-fried over moderate heat, cooked into the Shaoxing wine seasoning upside down and evenly cooled to become.

Thanks!