I don’t know why I always see questions about Sichuan cuisine in Q&A recently. Maybe it’s because I have answered a few questions about Sichuan cuisine before. The best Sichuan food I have ever eaten is probably Mapo Tofu.
This dish was not eaten in Sichuan, but in a Sichuan restaurant in Jiangsu. I ordered it with my colleagues, a guy who is usually humorous. When it was his turn to order, he suddenly said: We are all men, so I specially ordered a dish of tofu for all the gentlemen who love tofu! The atmosphere suddenly became lively.
It was a dish I ordered casually, but unexpectedly it became the favorite of the "gentlemen" present. They all praised it so much that they ordered another one. I have never eaten authentic Mapo Tofu before, or I have never tasted delicious Sichuan food. Boiled meat, boiled fish, and fish-flavored shredded pork are all average to me. They are nothing more than spicy and fragrant, but it’s like Sichuan flavor meets tofu. The texture of tofu combined with the aroma of peppercorns is really indescribable. Especially memorable.
In fact, there is another impressive dish about Sichuan cuisine, which is Dongpo elbow.
This meat and hard dish is not spicy, so many people easily mistakenly think it is not Sichuan cuisine. In fact, Dongpo pork elbow is an authentic Sichuan dish. This dish is also smooth, fragrant and tender, and just looking at the picture will make you salivate.
The above two Sichuan dishes are my favorite and I think they are the most delicious Sichuan dishes. Have you tried it? What do you think?
The most delicious Sichuan dish I have ever eaten is fish-flavored shredded pork. It is a very common dish, but now that I think about it, the first time I ate this dish, I still remember it vividly. Head.
It was 2007. My wife and I came to Beijing from our hometown and wanted to start a small business in Beijing. At that time, we really had nothing. We only had 1,200 yuan in our hands, so we took it with us. I arrived with two bags of luggage and some daily necessities, and rented a 9-square-meter house in a rural area in Fangshan District.
I remember that my first meal in Beijing was to buy three steamed buns, some cabbage from my hometown, and stir-fry a plate of cabbage. At that time, I had just arrived in Beijing and there was no place to cook. There was no gas stove or anything like that, just an induction cooker, and we made do with some food. At that time, we were really unfamiliar with the place, and everything felt strange. After that, we bought some small department stores from the wholesale market and started our small business, every day. Get up early and go out to sell goods at the morning market. You can just eat something at the morning market. When you come back in the evening, you can make some by yourself. It’s really not a good start to start a business. You can only sell dozens of yuan a day. After excluding the capital and street stall fees, you can’t make any money. I have money, so food is very simple. Sometimes I just have instant noodles at night.
I really realize that everything is difficult at the beginning, and it goes on like this day after day. Of course, business should be getting better day by day. I also often go to the wholesale market to buy fresh things. Sell, I remember one time I brought back a batch of socks from the wholesale market, but the colors and patterns were not complete, so the boss took care of it all for me. The batch of goods I brought back sold very well, because I got it cheap, and when I got back, I also sold it very well. The profit was small but the turnover was quick, so it was very popular, and everything was sold within a day and a half. I made 380 yuan that day. My wife and I were very happy. It was the first time we made so much money in one day.
When I got home in the evening, I said to my wife, let’s go out to eat today to improve things. There is a small Sichuan restaurant near my house. I asked my wife what she wanted to eat, and she said to eat fish-flavored shredded pork mixed with rice. I also had a plate of cold dishes and a bottle of beer, so the two of us drank one cup each. As we drank, my wife cried, and so did I. There were too many difficulties involved, too much. I knew all the grievances in my heart. I wiped away my wife’s tears, and we drank wine cup after cup and talked about how to develop the business in the future. Although it was bitter and tiring, my heart was warm and happy. .
The fish-flavored shredded pork in my memory is very ordinary, not because it is delicious, but this dish left a very deep impression on me!
Hello everyone, I am Xiaoshi! As a chef I’m happy to share this with you.
In my memory, the most impressive Sichuan dish should be boiled pork slices.
At that time, I was just born into the society, and was exposed to catering for the first time, working as an apprentice in a hotel. That was the first time I ate boiled meat, and I had a very deep memory. I had never eaten such delicious food before. Maybe it was because of the living conditions at that time! Of course, I have been working as a chef for more than ten years now, and I have been exposed to too much every day, so I have become numb, and I don’t have the same feeling as before.
There are still two kinds of Sichuan food that I have eaten that feel most delicious. Some people may think that these two dishes are insignificant and too ordinary. But it remains in my memory forever.
That year, a Sichuan family opened the only Sichuan beef restaurant in the county.
Then there is Sichuan's kohlrabi
Big, fragrant, fried whole, cut a few slices into pieces when eating, the taste is so delicious!
Sichuan people are very clever, and the dishes they make are very special and famous!
The most delicious thing in my memory is boiled fish
Because the fish fillets are cooked directly without being stir-fried in the pot, so they taste particularly delicious! < /p>
Ingredients to note:
1. Use chili peppers that are very fragrant and not too spicy, as they will take away the freshness of the fish
2. Sichuan peppercorns Use the kind of green peppercorns from Yunnan or Sichuan, which are very fresh and delicious
3. You can use grass carp or black fish
I used to love this dish when I was in Beijing, but later I stopped eating it. After studying slowly, I also learned this dish, and all my friends who have tasted it are full of praise
Boiled fish:
Ingredients: grass carp (two and a half pounds), bean sprouts (eight taels) )
Accessories: Pixian bean paste, onions, ginger, garlic, oil, salt, cornstarch, eggs, cooking wine (or beer)
These are basic ingredients, vegetables can Replace it with any hot pot dish, including lettuce, cauliflower, and tofu.
Start of work:
1. The first thing is to clean up the newly bought grass carp. You must pay attention here. It must be fresh fish and cannot be killed for too long. It is best to buy it back. Just do it.
2. Eat the fish raw on a chopping board and cut off all the fins and tails. The fish heads are huge and the stew soup is especially delicious.
3. After cutting off the head of the fish, cut the fish from the cross-section position, starting from the top of the spine and cutting across to the tail, dividing the fish into two parts.
4. It should be noted here that when you first cut the knife, you should be tentative. Don't use excessive force on the position of the big thorn. You should find the gap between the big thorn and the spinal bone.
5. The second cut is to cut the part of the skin with the spine upward. The knife cuts from the top of the spine bone and also cuts across to the tail.
6. Cut a whole fish into three parts with two knives. Start by cutting the middle spine section into small pieces.
7. Then deal with the big thorn part, tilt the knife in the direction of the big thorn, and remove the fish fillet.
8. Cut the removed fish fillets into small pieces.
9. The rest is the fish meat part with all the small spines. Begin to fillet the fish at an angle starting from the tail. You can control the thickness by yourself. Moderate is better.
10. After everything is processed, put the fish fillets and steaks in a basin, add cooking wine (or beer), a beaten egg white, an appropriate amount of salt, an appropriate amount of cornstarch, stir evenly, and marinate Forty minutes to an hour.
11. Take advantage of the pickling time to process the bean sprouts. Wash the soybean sprouts twice, boil them in boiling water, and add half a spoonful of salt when cooking.
12. After cooking, place it at the bottom of a large pot for later use.
13. Cut the shallots into sections and flatten the garlic into small pieces.
14. The Pixian bean paste is ready. Here I use red oil bean paste, which is relatively not very salty.
15. Heat the pot, add oil, and add an appropriate amount of Pixian bean paste
16. Put the ginger and garlic into the pot, stir-fry over high heat for a few times, add enough cold water at one time, more than half of the pot, It doesn’t matter if there is more water here, but not less.
17. After the water boils, it will form a red soup, leaving the fish head. Add the fish head and cook for five minutes, then add the spine pieces, fish steaks, and finally the fish fillets.
18. After waiting for the red soup to boil again, test the thickness of the fish fillets and cook for another two to five minutes to ensure that the fillets and fillets are cooked well and the flesh color changes from color to white.
19. When cooked, pour the red soup hairtail fillets into the basin where the bean sprouts were placed.
20. Prepare Sichuan peppercorns and red dried chili peppers. The small red chili peppers are the best. Here I used large dry red chili peppers. If you like it spicy, you can add more.
21. Heat up another pot, add oil, chili pepper, and Sichuan peppercorns, and fry for a few seconds.
22. Don’t fry the fish until it’s all cooked, control the heat yourself, and pour it on the fish after frying.
23. Sprinkle a little more green onion or coriander, it’s done and it’s ready to serve!
The reason why this is the lazy family version,
is that compared to the regular chef version, there are a few fewer steps
It is more convenient to eat. !
The most delicious Sichuan dish in my memory is twice-cooked pork. Why do I think it is delicious? First of all, we have to start with the recipe of twice-cooked pork. We need to prepare an authentic piece of pork belly and cook it with water. Cook once until 7 minutes done. Then soak it in ice water, pick it up and dry it. The purpose of this step is to reduce its greasiness. Cut the meat into two 5cm strips. We are preparing a few garlic sprouts, a bottle of bean paste, and some rock sugar to improve the freshness of the meat. Wait for some Jiangyou. Next, we first heat the oil pan and pour in the sliced ??meat.
Boil the meat in the pot into the shape of a lamp nest. Now add some ingredients such as rock sugar and the pot will be ready in 2 to three minutes. This plate of garlic twice-cooked pork is done. When you put a piece of twice-cooked pork in your mouth, the aroma of garlic and meat blend together, it is simply the most delicious food in the world.
I can’t say which dish is the most delicious among Sichuan cuisine. I think it depends on which flavor is suitable for you, such as fish flavor, pickled pepper flavor, spicy paste flavor, lychee flavor, etc.
The representatives of fish flavor are fish flavored shredded pork and fish flavored eggplant. What I like is the pickled pepper flavor, such as pickled pepper chicken offal. These are more restaurant-style dishes. I like to use my own pickled peppers to stir-fry various dishes, but pickled peppers are the prerequisite. Today I will share with you a dish that is suitable for rice in summer. I like it very much, and I made it randomly by myself, without any rules.
Stir-fried Shredded Pork with Chive Flowers
Summer is the season of chive flowers, so choose farm-grown chive flowers and add meat to the pork as the main ingredient. The auxiliary ingredients include Hanyuan peppercorns, pickled ginger, pickled Erjingtiao or spicy millet, and a small spoonful of Laotan pickle water. Two pieces of ginger.
Put the pork in front and shred it, cut the leek flowers into sections, slice the ginger, soak the ginger and cut it into shreds, soak the two wattle sticks and change them into horse ears. Marinate the pork as you like, add some water starch. Heat oil in a pan, add 30% of the oil to warm and smooth pork shreds, add pickled ginger and two wattle sticks of Hanyuan peppercorns, stir-fry until fragrant, add chive flowers, ginger slices, cut into pieces, add kimchi water, stir-fry for a few times on high heat It’s ready to be served, spicy, fragrant and delicious.
I did this by myself, thank you.
, in short, mainly spicy. Sichuan cuisine makes people go back and forth with nostalgia...!
I remember that what I most looked forward to as a child was the annual Spring Festival, where the whole family was happy and happy. Although there was no rich material conditions, there was a mother who scrimped on food and clothing and cooked a table of delicacies for her children, including bacon, sausage, fish, vegetarian stir-fry and stewed chicken. Waiting for the whole family to satisfy their cravings during the Chinese New Year. Each dish is the mother's hard work, emotion and love dedication!
The best Sichuan food I have ever eaten in my memory is the selfless sharing of every Sichuan food by my mother to her ignorant children 365 days a year. The fragrant and sweet taste is a gift of love. Although my mother has left me, she still cooks all kinds of Sichuan dishes. The taste of Sichuan food remains in my memory as the best!
I think the most delicious thing in my memory is boiled fish. I like the traditional way of making it, spicy and delicious. I will share my way of making it below.
Raw materials: grass carp, soybean sprouts, dried chili segments, peppercorns, red sweet potato flour and eggs
Seasoning: salt
Process: 1: Wash the grass carp and separate the fish bones. Cut the fish into thin slices with a diagonal knife, add egg white, salt, stir clockwise, then add red potato starch and add a little salad oil instead.
2: Dry-fry the soybean sprouts in the pot until 8, take them out and put them on the bottom of the plate.
3: Boil water in the pot, add the marinated meat slices when the water boils, take them out when they are 9. Place on top of the bean sprouts.
4: Add the pepper segments and Sichuan peppercorns
5: Pour salad oil into the pot, heat to 180 degrees, pour in 5 times, it will be OK when the peppers are browned.
Hurry up and buy a fish and take it home to try it! The fish is tender, spicy and fragrant!