Sichuan cuisine
Specialties Wheat ears, reddish color and oil, crisp and tender.
Raw materials
400g of pork waist, 10g of fungus, 25g of asparagus, 75g of oil, 10g of soy sauce, 5g of green onion, 5g of ginger, 8g of cooking wine, 3g of monosodium glutamate (MSG), 5g of garlic, soup, and starch in moderation
Making process
(1) Pork waist middle slice to remove the stench of the waist, graver the wheat ears, and then cut into chunks, (2) fungus, cut into slightly smaller than the waist of the asparagus. cut into pieces slightly smaller than the waist flower, (3) bowl into the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic, starch into the gravy, (4) the first waist flower, fungus, respectively, blanched in boiling water after water control (5) frying a long time on the fire put the oil burned to 7-8% heat, put into a good pulp waist flower, a little sliding quickly oil control, spoon to stay in the bottom of the oil, into the green onion, sautéed incense, under the waist, fungus, asparagus, pouring gravy on the high-flame stir-frying, pour the oil out of the long time can be.
Waist flowers stir-fried
Ingredients: pork waist (600 grams), mushrooms (10 grams), bamboo shoots (100 grams), flavor powder (10 grams), wine (10 grams), soy sauce (25 grams), ginger, green onions, sesame oil (appropriate amount).
Methods:
One, each pork waist are cut into two pieces, digging out the tendon, with a straight knife cut into patterns, with water to bleach its blood and water to take up, and then soaked in boiling water to five mature waiting for use, two, mushrooms soaked with bamboo shoots, ginger cut into pieces. Third, start a high-fire frying pan, the first oil, and then ginger, bamboo shoots, mushrooms, pork waist, wine stir-fried to soy sauce, taste powder seasoning, under the wet diamond powder thickening, plus sesame oil on the plate
Features: color persimmon yellow, texture crisp and tender.
Main ingredient: 350 grams of cashews.
Ingredients: 20 grams of water flour gravy, water-sprouted fungus, asparagus slices **** 75 slices, ginger flowers, heeled garlic shoots, green beans 10 grams each, 25 grams of horseshoe onions.
Applications: 10 grams of soy sauce, 5 grams of vinegar, 2.5 grams of pepper, 1.5 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of brine, 50 grams of broth, 300 grams of peanut oil (about 40 grams).
Method: 1, cashews washed, rinsed from the center, uncovered the outer skin, digging out the waist shame, light side down, the first slope of the knife into the 7/10, and then standing knife into 8/10, into the wheat spike pattern, cut into 6 rectangular, in the water, sopping up, folded with powdered gravy, bamboo shoots cut into snowflake slices, large tearing of the fungus. MSG, cooking wine, salt water, soy sauce, pepper with vinegar, broth, powder gravy into juice.
2, pot on high heat, add oil, burn ninety percent of the heat, the waist under the pot, until the waist flower crack, immediately decant the oil out of the pot. The pot to stay a little oil, and then put on the fire, the bamboo shoots, fungus, garlic, ginger flowers, green beans into the pot, stir fry for a while, down into the good juice. Juice boiling pour in cashews, turn two bodies into.