Step 2: Add the right amount of salt and marinate for 10 minutes, pour out the eggplant pieces and wash and drain.
Step 3: Mix the vinegar and soy sauce in a bowl, then mix in chicken broth, salt and sugar, then pepper, add two tablespoons of water and stir well into the fish sauce.
Step 4: Eggplants into the frying pan fried until cooked through, frying well after the fish out to drain the oil.
Step 5: leave the bottom oil in the pot, stir fry the minced meat until brown, stir fry the red bean paste, then stir fry the ginger and garlic to get the flavor.
Step 6: If it is too dry, add a little water to dilute it, then pour in the eggplant, adjust the fish sauce and water starch and continue to stir fry evenly.
Step 7: sprinkle with chopped green onion before leaving the pot, and then put out the plate, the appetizing rice fish eggplant can be eaten.
The first step: three layers of meat washed cold water in the pot, pour 1 spoon cooking wine, put pepper grains, ginger, onion knots to fishy, after the water boiled and boiled for 20 minutes and then fished out of the sun to cool and spare.
Step 2: Cut the red pepper into cubes, and the green pepper into cubes, and cut the meat into thin slices.
Step 3: Heat a small amount of oil in a wok, and then stir-fry the three layers of meat to get rid of the excess fat, stir-fry the flavor, and then pour in the tempeh and stir-fry well.
Step 4: Pour in the bean paste and stir-fry the red oil, then put down the green and red peppers and oyster sauce and stir-fry well.
Step 5: Add 1 tsp of sugar to taste, sprinkle in a little salt, sprinkle in garlic, and finally drizzle with soy sauce and stir-fry evenly on the plate, then you can start eating.
The first step: two cuts of meat washed cold water in the pot, and then into the onion knot, ginger, pepper, cooking wine, cover the pot, cook until the pork is cooked through.
Step 2: To start making the sweet soy sauce, add 100 ml of water to the milk pot and pour in 50 ml of soy sauce.
Step 3: Add the brown sugar, cinnamon, sennel and cumin, bring to a boil over medium-low heat, cook for 15 minutes, then turn off the heat and strain out the sweet soy sauce and set aside.
Step 4: During the cooking process, turn the pork over and cook through until it can be penetrated with chopsticks, then fish it out and let it cool.
Step 5: Mince the garlic cloves into a small bowl, then add soy sauce, sesame oil, salt, chicken essence, sweet soy sauce, red oil chili, cooked sesame seeds and other sauces and stir well to taste, garlic white meat sauce is ready.
Step 6: Then start to plate, in the bottom of the plate first spread onion slices, cucumber slices along the surrounding arrangement.
Step 7: Thinly slice the pork and arrange the slices on top of the cucumber slices.
Step 8: Finally, drizzle with red sauce, sprinkle with chopped green onions, delicious and irresistible garlic white meat can be eaten.
Step 1: Wash and slice the mushrooms and cucumbers, and skewer them on bamboo skewers.
Step 2: Slice the asparagus and skewer the potatoes.
Step 3: Slice the beef, add the cooking wine and soy sauce, mix well and marinate for 15 minutes, then skewer the meat with bamboo skewers.
Step 4: Heat canola oil in a hot pan, stir-fry the red bean paste, then stir-fry the hot pot base until it bubbles evenly, then add 2,500 milliliters of boiling water.
Step 5: Add salt and 1 tablespoon of sugar and cook, and pour the cooked soup into the prepared rice cooker.
Step 6: Add soy sauce, sesame seeds and sesame oil and stir well.
Step 7: Boil water in a pot, scald all the prepared ingredients and soak them in the pot for 30 minutes.
Step 1: Shave the bones and cut off the sinews of the chicken thighs, and then cut into diced chicken meat and put it into a bowl.
Step 2: Add the cooking wine, soy sauce, cornstarch and salt, mix well in one direction, and let it sit for 20 minutes to taste.
Step 3: Heat the oil in a pan and deep fry the chicken until it is set.
Step 4: Increase the oil temperature again and deep fry the chicken until crispy.
Step 5: In the bottom of the pan oil, under the pepper and dry chili pepper stir fry flavor, and then under the soybean paste and ginger and garlic particles, stir fry again to get the flavor.
Step 6: under the fried chicken stir fry evenly, then under the fried peanut rice, seasoned with a little salt, chicken essence, sugar stir fry evenly.
Step 7: Finally put the green pepper section and scallions, sesame oil stir fry evenly, before leaving the pan sprinkled with cooked sesame seeds on the plate, spicy chicken is complete.
The first step: green and red peppers cut in half, take off the inside of the pepper seeds and then cut into small pieces.
The second step: dry chili pepper cut into small sections, garlic slices, small onion white part of the onion cut, ginger diced, green part of the onion cut into small sections spare.
Step 3: squid washed and cut flower knife, cut from the center, and then cut into small pieces, so that the squid will form a squid roll when cooking and frying.
Step 5: squid the same pot 30 seconds to drain the water out of the bowl, so that the squid can be more crispy and tender.
Step 6: start the pot of oil, under the ginger, garlic, white onion, dry chili sautéed flavor, and then under the green and red peppers and squid, seasoned pepper stir fry evenly.
Step 7: then add oyster sauce, salt, cooking wine and stir-fry evenly, and finally dripping into the water starch and stir-fry quickly, sprinkle with green onions before leaving the pan, fried squid success.
The first step: the minced pork into the salt, half a spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of cooking oil, starch 1 spoon.
The second step: 1 egg into the bowl, with chopsticks to mix evenly spare.
Step 3: Remove the head and tail of the chili peppers, cut small sections of the same length from the center, and remove the chili seeds.
Step 4: Fill the chili peppers with minced meat, coating both ends evenly.
Step 5: Cut garlic cloves into thin slices. Heat oil in a pan and fry the chili peppers until the surface looks like tiger skin, then turn and fry evenly.
Step 6: Add the garlic slices, pour in 1 tsp soy sauce, 1 tsp dark soy sauce, a little salt, adjust the oyster sauce and stir fry evenly.
Step 7: Pour in the right amount of water, cook until the juice, sprinkle green onions, chili wrapped meat can be served on the plate to eat it.
The first step: halibut tofu cut small square about 1.5 cm wide, garlic cloves cut into small sections, ginger, garlic cut the size of a grain of rice, tempeh chopped spare.
Step 2: Cut the beef into minced meat, add 1 tablespoon of cornstarch and soy sauce, lemon juice and marinate for 10 minutes.
Step 3: Add water to the pot and bring to a boil, add the chopped tofu blocks, sprinkle with salt, cook for about 2 minutes, remove and put in cool water for later
Step 4: Heat the oil in the pot, put the minced beef and stir-fry until browned and pushed to one side, and then put in the ginger and garlic, tempeh, soybean paste and stir-fry to get a reddish-oily color.
Step 5: Stir fry the ingredients, add the right amount of boiling water, and then add cooking wine, salt, soy sauce, chicken seasoning boil.
Step 6: Fish up the tofu and put it into the pot to boil for flavor, about 3~5 minutes, 1 tablespoon of starch and 3 tablespoons of water to mix well and set aside.
Step 7: water starch to start thickening has been flavored tofu, while shaking the thickening, otherwise easy to stick to the pot.
Step 8: Finally sprinkled with garlic and pepper, plate on the table, simple and flavorful Mapo tofu is complete.
The first step: garlic cloves cut into grains, ginger diced in a bowl, small onions cut into sections, cilantro also cut small sections of spare.
The second step: the konjac cut strips, and then cut small pieces, blanched in a pot of boiling water for 3 minutes and put in a bowl.
Step 3: When you buy duck meat, you can let the seller help chop, wash and blanch in cold water in the pot.
Step 4: Pour in cooking wine to deodorize, boil and skim off the foam, then fish out and put in clean water to wash and drain.
Step 5: start the pan under the canola oil to burn until slightly smoking, under the duck meat stir-fried until slightly browned out of the oil, sheng out standby.
Step 6: pan bottom oil put dried chili peppers and pepper grains fried incense, then under the ginger and garlic grains and cinnamon, star anise leaf cumin fried flavor
Step 7: and then under the soybean paste fried red oil, then under the duck stir fry evenly, pour the beer did not over the ingredients.
Step 8: Finally pour in the konjac and boil, boil the konjac beer duck transferred to the pressure cooker, cover the lid.
Step 9: On the air pressure for 15 minutes and turn off the fire, wait for the heat to dissipate and open the lid, and then mix in soy sauce salt and sugar to mix well.
Step 10: the final pot up to plate, the pressure cooker konjac beer duck into the casserole, put parsley and scallion segments, eat while heating, delicious and hard to resist.
Step 1: beef tenderloin sliced into a bowl, seasoned with baking soda, cooking wine, soy sauce, chicken essence, sugar, salt and mix well with your hands.
Step 2: open the egg, beat the egg white, add 1 tablespoon of starch and mix well, mix 1 tablespoon of cooking oil, mix well and let stand for 15 minutes.
Step 3: Slice the onion and then shred it, and cut the scallions into shallots.
Step 4: Heat oil in a wok, sauté the onion until soft, add oyster sauce and soy sauce, then pour out and spread on the bottom of the iron plate.
Step 5: Heat some oil in a separate pan and stir-fry the prepared beef until browned.
Step 6: Sprinkle with chopped green onions and stir fry evenly, and then finally served into the iron plate pan full of onion bottom, iron plate scallion beef can be opened to eat it.
The first step: ginger diced, scallions cut into small pieces, soy sauce, balsamic vinegar, salt, sugar and garlic together into a sauce to be used.
Step 2: Cut chicken breast into small cubes, put cooking wine, pepper, cornstarch and marinate for 10 minutes.
Step 3: Heat oil in a pan and fry the chicken until it turns brown.
Step 4: pan bottom oil, dry chili pepper in the pan burst incense, then add ginger, pepper grains together to stir fry flavor, then pour into the chicken stir fry.
Step 5: Stir fry the chicken while adding peanut rice and sauce, sprinkle with scallions and stir fry evenly.
Step 6: hook into the water starch before starting the pot, delicious rice Kung Pao chicken out of the pot on the plate to eat.
The first step: chicken claws remove the nails, cold water in the pot, under the ginger, pepper, anise, scallion section on high heat to cook, deodorization.
Step 2: Boil the water for about 3 minutes, then fish out the chicken claws over cool water, so that the chicken claws taste more sinewy Q elastic.
Step 3: Remove the chicken claws from the bowl of cool water to de-bone, first use a knife to cut a knife in the main bone, use your hands to separate the bones and flesh, and then break the joints of the main bone to remove the main bone.
Step 4: Use the same method to remove the bones on the fingers of the chicken claws, each chicken claw is treated the same.
Step 5: Bowl of boneless chicken claws with toppings, add 6 lemon slices, crushed rock sugar, 10 grams of ginger rice, 10 grams of garlic, millet chili.
Step 6: There are also shredded onion, a tablespoon of soy sauce, a tablespoon of dark soy sauce, a tablespoon of balsamic vinegar, chopped green onion and cilantro, and finally drizzle in 1 tablespoon of red chili oil.
Step 7: Right and left chopsticks, right fork, the boneless phoenix claw fully mixed, put in the refrigerator overnight more flavorful, more addictive to eat.
Sichuan cuisine is known as the first folk cuisine.
Usually colleagues and friends get together outside, choose the Sichuan restaurant everyone's taste can be taken care of.
Sichuan cuisine to Chengdu and Chongqing cuisine is based on the unity of flavor, seasoning varied.
The most commonly used seasonings are Pixian Douban, which is one of the top seasonings in China and is known as the "soul of Sichuan cuisine".
Overall, Sichuan cuisine has its own unique charm, these 12 Sichuan cuisine recipes, please collect.
Learn to do at home, or get together to show cooking, color and flavor, family and friends are praised.
Food is worth sharing, life needs to be recorded, Juzi food record with you to go forward.
The food is worth sharing, life needs to be recorded.