Sichuan cuisine

Features spicy taste, suitable for all seasons. (Sichuan cuisine)

raw material

Minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (10g), pepper powder, minced garlic, soy sauce, tender tofu (20g), Chili powder, refined salt, chicken soup (130g)

manufacturing process

First, cut the tender tofu into 3-minute oblique cubes and boil it in boiling water for 2 minutes to remove the gypsum smell and drain the water. Second, stir-fry minced beef and bean paste in another pot, and then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine and salt.

Stir-fry minced garlic until it tastes delicious, then add tofu and chicken soup100g, simmer with low fire to make a thick juice, then add water caltrop, and add chopped green onion, pepper powder and monosodium glutamate.

Diced chicken in chili pepper.

Sichuan cuisine

It is slightly sweet and delicious, and it is one of the traditional dishes in Sichuan.

raw material

200 grams of bamboo shoots, green bamboo shoots 100 grams. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce and cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of white sugar15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.

manufacturing process

(1) Cut the chicken with bamboo shoots into cubes 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch and mix with some oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop the pickled peppers for later use. Then use soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate to make the sweet juice opposite. (3) Heat the frying spoon with strong fire, put it in big oil, and put it in after the oil is heated. ...

Dish name Dongpo elbow

Sichuan cuisine

Features: the soup is milky white, the snow bean is white, the pig's elbow is rotten and soft, palatable, original and fragrant.

raw material

Pork elbow, snow-capped soybean, onion festival, Shaoxing wine, ginger, Sichuan salt

manufacturing process

Scrape and wash the pig's elbow, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove and remove the elbow bone, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine and boil it on a strong fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer on low heat for about 3 hours until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve them. Dip them in soy sauce.

Dish name douban crucian carp

Sichuan cuisine

Characteristic red and bright color, tender meat, fresh and thick taste, slightly sweet and sour.

raw material

2 live crucian carp or mandarin fish 1 piece (weighing about 600g), 30g garlic, 50g chopped green onion, ginger, soy sauce, sugar and vinegar10g, 25g Shaoxing wine, 0/5g wet starch15g salt, 2g salt.

manufacturing process

1, clean the fish, cut two knives on both sides of the fish (the depth is close to the fish bone), smear Shao wine and fine salt and marinate slightly. 2, the wok is on fire, the oil is burned to 70% heat, and the fish is slightly fried. Leave 75g of oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, add fish and broth, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate. 3, the original pot is placed on a strong fire, hooked with wet starch, drenched with vinegar, sprinkled with chopped green onion, and poured on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the marinade should be thick, so that the fish can stick to the marinade and taste.

Cai Ming kou Dai tofu

Sichuan cuisine

Characteristic soup cabbage is green, salty, fresh and mellow.

raw material

750 grams of tofu. 50g of winter bamboo shoots and 50g of cabbage. Edible alkali 1 0g, cooked vegetable oil 500g, broth 500g, milk soup 500g, pepper 2g, cooking wine10g, Sichuan salt 3g, monosodium glutamate1g.

manufacturing process

Peel the tofu and cut it into strips 6 cm long and 2 cm square, with 30 strips. Cut the winter bamboo shoots into dominoes. Wash the cabbage. Use two woks and put them on two stoves, in which 500g of boiling water is put into the upper wok and edible alkali is added to keep it slightly boiling. Put the cooked vegetable oil in another pot and burn it to 70% heat (about 175℃), put the tofu strips in several times, fry them until golden brown, take them out, soak them in alkaline water pot for about 4 minutes, take them out and put them in clear water to remove alkali, then put them in alkaline water pot for the second time and soak them for about 5 minutes, then rinse them with clear water again. Soak the deep-fried tofu in boiling water again and blanch it in broth twice. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add bean curd sticks, Chinese cabbage and monosodium glutamate, and put them into a soup bowl.

Vegetable fish with Chinese sauerkraut

Sichuan cuisine

Features Sichuan home cooking. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are tender and tender,

raw material

600g of grass carp, 20g of pickled cabbage100g of red pepper, 5g of pickled ginger and chopped green onion, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of cooking wine10g of broth and 50g of cooked vegetable oil.

manufacturing process

Cut the fish into 3 parts on both sides, drain the water with sauerkraut, cut into filaments, soak in red pepper and chop, soak in ginger and cut into granules; Put the wok on medium fire, cook the cooked vegetable oil until it is 60% hot, and take it out when the fish is fried yellow; Leave oil in the pot,

Add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup boils, move it to a low heat, add pickled cabbage, cook for about 10 minutes, and put it on a plate. Add vinegar and vinegar to the pot.

In the normal Sichuan cuisine, the fish fillets should be sliced into fish fillets, with salt, bean powder, egg white and onion added. Add oil to the wok, stir-fry sauerkraut, ginger, garlic and wild pepper, add stock, fish head and fish bones to taste, then put them into the basin, then boil the remaining soup with strong fire, add the fish fillets and cook them slightly, and then add monosodium glutamate and pepper. Finally, add a little sesame oil to the noodles.

Dish-named couple's lung slices

Sichuan cuisine

Features beautiful color, tender and delicious, spicy and fragrant.

raw material

Beef, beef offal (tripe, heart tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

manufacturing process

Clean fresh beef and beef offal, and cut beef into 500g pieces; Boil beef and beef offal in a boiling water pot until the blood is clean, take them out, put them in another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes until the beef offal is cooked but not rotten, take out the cooked ones first, and let them cool for later use; Boil the brine with high fire for about 10 minute, then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice; Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, divide them into several plates, and sprinkle sesame powder and peanut powder respectively.

The name of the dish is ant on the tree

Sichuan cuisine

The characteristic color is red and bright, and the minced meat is stuck on the vermicelli (like ants crawling on branches), which makes the food unique.

raw material

Ingredients: vermicelli100g, minced pork 75g. Seasoning: 750 vegetable oil (50g of chicken), 5g of onion, 3g of ginger and garlic cloves, 3g of bean paste 1 3g, 20g of Chili powder13g, 20g of soy sauce, 3g of cooking wine13g, 3g of monosodium glutamate and 3g of soup150g.

manufacturing process

(1) Heat the oil in the frying spoon to 60 ~ 70% heat with high heat, add vermicelli, fry until it is foamed, and take it out. (2) Chop the onion, ginger and garlic. (3) After frying, stir-fry the onion, ginger, garlic and Chili powder for a few times, then pour the cooking wine, soup and soy sauce, then add the vermicelli, and after the juice is dried, add monosodium glutamate.