The new school of Szechuan cuisine includes a lot of new and improved Szechuan dishes. For example, the people rich and noble snails and, people's chicken, the two flavors of Sichuan cuisine is in the traditional Sichuan cuisine after a series of innovations and the development of new Sichuan cuisine. Whether it is modeling? Flavor. Raw material matching. These two dishes are unique. The following is the two new Szechuan cuisine recipes introduced to the general audience friends. Raw materials: snails (each snail weighs about 30 grams) 250 grams, vegetable core, noodles 100 grams. Seasonings: green, red pepper 25 grams each, ginger, garlic, onion 10 grams each, salt 8 grams, monosodium glutamate, sugar 5 grams each, pepper 3 grams, wet starch 5 grams of red oil, salad oil 50 grams each, homemade brine 1500 grams. Production: 1, snails into the water (water to no more than snails for good) with 6 grams of salt static 1 day, removed into the boiling water in the fire boil 5 minutes out, snail meat pick out, remove the intestines and sand (shells 6 to stay); ginger, green onion chopped; garlic sliced; green, red pepper section. 2, snail meat into the boiling brine in a low-fire cooking 3 minutes, remove from the fire and then soak for 1 hour out; vegetables into the core of the boiling water in the fire boil for 1 minute out; The noodles into the boiling water over high heat for 3 minutes to take out and rinse. 3, vegetable core plate, noodles placed in the center of the plate, conch shells on the side of the plate. 4, frying pan on the fire put salad oil, burned to 60% of the heat when the minced ginger, minced scallions, garlic slices of small fire stir fry incense, under the meat, conch, green and red pepper section of high-fire stir-fry for 2 minutes into the red oil, 2 grams of salt, monosodium glutamate, pepper, sugar, seasoned with wet starch thickening the pot, placed in the noodles. Characteristics: chic shape, snail fresh. Note: the production of homemade marinade: Ingredients: 5 kg of fresh broth, 75 grams of dark soy sauce, 200 grams of rock sugar, 500 grams of cooking wine, 150 grams of soy sauce, green onions, ginger, 50 grams of salt, 100 grams of dried chili peppers, spices (100 grams of star anise, pepper, cinnamon, cumin, 50 grams of each of the mountain nai, 25 grams of grass berries, comfrey, nuts, sesame seed 15 grams, male cloves 5 grams) grams, male cloves 5 grams). Production: 1, rock sugar smashed into a small piece of pot simmering, put 100 grams of water simmering until the sugar juice bubbling into the sugar color; ginger pat block; green onion pull section; 2, pot put fresh soup, high heat into the sugar color, soy sauce, soy sauce, salt, cooking wine, ginger, green onion, dry chili pepper, spices, simmering for 4 hours filtering.

Raw materials: 1 net rooster, 200 grams of fresh bamboo shoots. Seasonings: Chengdu Yingpeng brand wild mountain pepper, fresh pepper 100 grams each, salt 3 grams, soy sauce, old soy sauce 5 grams each, 8 grams of sugar, 50 grams of red oil, 200 grams of chicken broth, ginger, scallion, sesame oil 10 grams each, garlic, green onion, 20 grams of shredded white sesame seeds each, coriander leaves, shredded red pepper 5 grams each. Production: 1, pot of boiling water, put wild peppers, peppers, ginger, scallion, son of the cockerel to cook on low heat for 6 minutes (while cooking the side of the foam), off the fire will be soaked in chicken for 15 minutes and then fished out. 2, fresh bamboo shoots sliced 0.3 cm thick slice into the boiling water in the fire boil for 30 seconds, remove the cool, into the boiling chicken broth to soak for 30 minutes, fished out and drained into the bottom of the plate. 3, son of the chicken to take out the meat slices into a thickness of 0.3 cm, width 1.5 cm, length 1.5 cm, length 1.5 cm, width 1.5 cm, width 1.5 cm, width 1.5 cm, width 1.5 cm, length 1.5 cm. 4, salt, soy sauce, soy sauce, sugar, red oil, sesame oil, garlic, chicken broth seasoning, poured into the chicken slices, sprinkled with green onion, white sesame seeds, coriander leaves, red pepper decorations that is completed. Characteristics: chicken tender bamboo shoots crisp, fresh and delicious. Remarks: 1, son of the rooster to choose the gross weight of about 1000 grams of domesticated chickens. 2, the production of red oil: dry two catties of strip chili 10 kg, small red robe dried chili 5 kg chopped fine, into the burning to 30% of the heat of the 25 kg of rapeseed oil in a low-fire slow simmering for 30 minutes, remove from the fire and then cooled filter can be.