. net/eubbs/index.php？ Showtopic=94345 Huaying Forum-"; A complete collection of Sichuan cuisine making methods
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Dish name Mapo tofu
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, salt and chicken soup (130g).
manufacturing process
First, cut the tender tofu into cubes for 3 minutes and cook it in boiling water for 2 minutes to remove the smell of gypsum and drain the water. Step 2, 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 add100g tofu and chicken soup, simmer with low fire to make a thick juice, then add water chestnut to collect it, and add chopped green onion, pepper and monosodium glutamate.
Chicken with Chili peppers.
Sichuan cuisine
Slightly sweet and delicious, it is one of the traditional famous dishes in Sichuan.
raw material
200g bamboo shoots and100g green bamboo shoots. 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 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, make a paste with wet starch, and mix well with some oil. (2) Cut the green bamboo shoots into cubes. Slice ginger and garlic. Chop pickled peppers for later use. Then make the opposite sweet juice with broth, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate. (3) Heat the frying spoon with high fire, put it in big oil, and put it in after the oil is hot. ...
Dish name Dongpo elbow
Sichuan cuisine
Features: the soup is milky white, the snow beans are white, the pork elbows are rotten and soft, palatable, original and fragrant.
raw material
Pork elbow, white snow soybean, onion, Shaoxing wine, ginger, Sichuan salt
manufacturing process
Scrape and clean pig elbow, cut everything along the bone seam, put it into a soup pot and cook it thoroughly, remove and remove the elbow bone, put it into a casserole with pig bone, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil it with strong fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, and simmer for about 3 hours with low fire until the skin is rotten with chopsticks. When eating, put Sichuan salt and soup beans into a bowl and serve. Dip them in soy sauce.
Dish name douban crucian carp
Sichuan cuisine
The characteristic color is red and bright, the meat is tender, the taste is fresh and thick, and it is slightly sweet and sour.
raw material
2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g garlic, 50g chopped green onion,10g ginger, 65438 soy sauce, sugar and vinegar, 25g Shaoxing wine,15g wet starch, 2g salt and 40g Xi.
manufacturing process
1. Wash the fish, gouge out two knives on both sides of the fish (the depth is close to the fish bones), smear Shao wine and fine salt to marinate slightly. 2, the wok fires, the oil is burned to 70% heat, and the fish is slightly fried. Leave 75 grams of oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, add fish and broth, turn the heat down, add soy sauce, sugar and salt, and cook the fish and put it on a plate. 3. Place the original pot on a high fire, hook wet starch, pour vinegar, sprinkle chopped green onion and pour it 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 to taste.
Cai Ming Koudai Tofu
Sichuan cuisine
The special soup cabbage is green, salty, fresh and mellow.
raw material
750 grams of tofu. 50 grams of winter bamboo shoots and 50 grams of Chinese 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 30 strips 6 cm long and 2 cm square. Cut the winter bamboo shoots into dominoes. Wash cabbage. Put two pots on two stoves, put 500 grams of boiling water in the pot above, and add edible alkali to keep it slightly boiling. Take another pot, burn the cooked vegetable oil to 70% heat (about 175℃), put in tofu strips in several times, fry until golden brown, take out, soak in alkaline water pot for about 4 minutes, remove and put in clear water for dealkalization, then put in alkaline water pot for the second time, soak for about 5 minutes, and then rinse with clear water. Soak the fried tofu in boiling water again and blanch it twice in the broth. Boil the milk soup in a pot, add winter bamboo shoots, pepper, cooking wine and Sichuan salt to boil, then add yuba, Chinese cabbage and monosodium glutamate and put them in a soup bowl.
Boiled Fish with Pickled Cabbage and Chili
Sichuan cuisine
Special Sichuan home-cooked dish. 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, 0/00g of sauerkraut/kloc-0, 25g of pickled red pepper, 5g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, and 500g of broth with10g of cooking wine and 500g of cooked vegetable oil.
manufacturing process
Cut the fish into three parts on both sides, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium fire, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the 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. When the soup boils, remove it to low heat, add sauerkraut, and cook for about 10 minute, then serve. Add vinegar and vinegar to the pot.
In normal Sichuan cuisine, fish fillets should be cut into fish fillets, and salt, bean flour, egg white and onions should be added. Add oil to the wok, add sauerkraut, ginger, garlic and wild pepper, stir-fry until fragrant, add stock, fish head and fish bones to taste, then put it in a basin, then boil the remaining soup with high heat, add fish fillets and cook slightly, then add monosodium glutamate and pepper. Finally, add a little sesame oil to the noodles.
Dish-named couple's lung slices
Sichuan cuisine
Features bright color, fresh and delicious, spicy and fragrant.
raw material
Beef, beef offal (tripe, tripe, dried tripe, scalp), salt-fried peanuts, salt water, soy sauce, sesame powder, pepper, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and 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, then take them out, put them in another pot, add old bittern, spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook them with strong fire for about 30 minutes, then cook them with low fire for 90 minutes, and when the beef offal is cooked but not rotten, take them out 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 and brine into a bowl to make juice; Break the cooked peanuts for later use, then cut the cooled beef and beef offal into thin slices about 6 cm long and 3 cm wide, mix them together, pour in the flavor juice and mix well, divide them into several plates, and sprinkle with sesame powder and peanut powder respectively.
The name of this dish is "Ant in the Tree"
Sichuan cuisine
The characteristic color is bright red, and the minced meat sticks to the vermicelli (like ants crawling on branches), which makes the food unique.
raw material
Ingredients:100g vermicelli, 75g minced pork. Seasoning: vegetable oil 750 (50g of chicken), 5g of onion, 3g of ginger and garlic cloves, bean paste 1 3g, Chili powder13g, soy sauce 20g, cooking wine13g, monosodium glutamate 3g and soup150g.
manufacturing process
(1) Heat the oil in the wok to 60 ~ 70% heat with high fire, add vermicelli, fry until it bubbles, and then take it out. (2) Chop the onion, ginger and garlic. (3) After frying, stir fry onion, ginger, garlic and Chili powder for several times, then pour in cooking wine, broth and soy sauce, then add vermicelli, and after the juice is dried, add monosodium glutamate.
This dish is called beggar chicken.
Sichuan cuisine
It is characterized by tender meat, fresh stuffing and unique flavor.
raw material
An eviscerated chicken (about 500 grams). 50g of pork, 25g of sprouts, 0g of pickled pepper10g, 5g of lettuce15g, and 6 pieces of fresh lotus leaves. 20g soy sauce, 20g cooking wine, 2g pepper, 0g ginger10g onion10g.
manufacturing process
Wash and drain the chicken, remove the head, wings, claws and leg bones, mix with soy sauce, cooking wine, pepper, ginger and onion, smear it on the inside and outside of the chicken, and marinate it to taste. Pork. Chop the sprouts and pickled peppers (pedicled and seeded) respectively. Put the wok on a strong fire, put the pork on the fire to remove blood, cook soy sauce and cooking wine, add bean sprouts and pickled peppers and stir well to make stuffing. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, with six layers in total, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud and pour out the stuffing, cut the chicken into paper strips, put it in a horizontal tray, and insert the stuffing and lettuce at both ends of the tray.
Fish rolls with tomato sauce-Sichuan cuisine: Sichuan cuisine
Name of the dish: fish roll with tomato sauce
Features: (the color is warm and bright, the skin is crisp and tender, the front taste is mellow, and the back taste is sweet and sour. It can be served cold or hot. )
Raw materials:
400g fresh fish. 50g of tomato sauce, 50g of pig fat and lean meat, 50g of kelp and 50g of mushrooms. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil and 5 grams of pepper. Ginger garlic10g, egg white 25g, bean powder 30g, fresh soup 50g, sugar10g, vinegar 5g, onion10g.
Exercise:
Wash the fish, wipe it with water, cut it into blades, and marinate it with salt, cooking wine, pepper, ginger and garlic.
Chop pork, agave and mushrooms into small pieces, put them in a bowl, add salt, pepper, cooking wine, egg white and soybean powder and mix well.
Spread the delicious fish fillets on the table, wrap them with suitable stuffing, roll them into rolls of the same size, then spread a layer of egg white paste and put them into dried bean flour one by one, covered with fine bean flour.
Put the wok on the fire, heat the vegetable oil, fry it in warm oil until it is solidified, and then take it out. When the oil temperature rises, fry it in the fish roll until golden brown, and then take it out. Drain the oil and pour the oil out of the pot. Heat vegetable oil, add tomato sauce and stir-fry until the oil turns red. Stir-fry onion and garlic until the oil turns red. Add fresh soup, salt, pepper, cooking wine, sugar and a little vinegar to taste.
Fish-flavored shredded pork-Sichuan cuisine: Sichuan cuisine
Name of the dish: Fish-flavored shredded pork
Features: (red in color, tender in meat, salty, sweet, sour and spicy. Ginger, garlic and onion are the most prominent)
Raw materials:
350 grams of pork Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. 3g of salt, 5g of ginger, 0g of garlic10g, 0g of onion10g, 50g of vegetable oil and 0g of soy sauce10g.
Exercise:
Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well.
Wash and shred orchid slices and auricularia auricula, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers.
Use soy sauce.
Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt are mixed into juice.
Put the wok on a strong fire, heat it with oil (about 180℃), add shredded pork, stir-fry until fragrant, and then put it in.
Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.
Put the sheep's head, the sheep's bones and the medicine bag into the pot at the same time, add clean water, add ginger, onion and pepper, first boil the soup with strong fire, remove the foam, take out the mutton slices, then put them into the pot and stew them with slow fire for 30 minutes until the mutton is crisp and rotten.
Take out the medicine bag.
The above drugs can be divided into 100 parts.
You can add monosodium glutamate and salt to taste when eating.
Stir-fried winter bamboo shoots-Sichuan cuisine: Sichuan cuisine
Name of the dish: stir-fried winter bamboo shoots
Features: (crisp and tender, salty and dry, with a long aftertaste. )
Raw materials:
500g of winter bamboo shoots. 50 grams of lean pork and 50 grams of sprouts. Cooking wine10g, salt 3g, soy sauce10g, sugar10g, monosodium glutamate10g, sesame oil10g and melted lard 50g.
Exercise:
Cut the winter bamboo shoots into thick slices and pat them loosely, and then cut them into pieces 4 cm long and 0.8 cm wide.
Chop the lean pork into mung bean-sized fine grains.
Put the wok on fire, when the lard is heated to 60% (about 132℃), fry the winter bamboo shoots until they are light yellow, take out the foreign oil, leave 50 grams of oil in the wok, fry the meat until the seeds are crispy, add the winter bamboo shoots and fry until they wrinkle, then cook the cooking wine, and add salt and soy sauce: white sugar and monosodium glutamate in turn.
Konjac roast duck-Sichuan cuisine: Sichuan cuisine
Name of the dish: konjac roast duck
Features: (bright red color, soft and delicate konjac, fat and crisp duck meat, salty and spicy)
Raw materials:
Tender and fat duck, konjac, green garlic sprout, Shaoxing wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.
Exercise:
Remove the duck head, neck, wing tip and sole, remove the big bones and cut into strips.
Cut konjac into strips, blanch it twice in boiling water pot to remove lime smell, and then float it in warm water; Put the wok on high fire, add pork fat to 70% heat, fry the duck strips until light yellow, then clean the wok, add broth to boil, remove the residue of pepper and bean paste, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce, and cook until the juice is thick and the duck is soft. When konjac is tasty, add green garlic sprouts and monosodium glutamate, and thicken with warm starch.
Fried fish fillets-Sichuan cuisine: Sichuan cuisine
Name of the dish: Fried Fish Slices
Features: (crisp and tender, suitable for shading, the best wine. )
Raw materials:
400 grams of fresh fish, 400 grams of cooked pig fat, fresh bamboo shoots 10 grams, 50 grams of ham and 25 grams of lettuce. 4g of salt, 20g of cooking wine, 50g of egg white, 50g of bean flour, 5g of sugar, 0g of sesame oil10g, 20g of vegetable oil and 5g of vinegar.
Exercise:
Fish fillets are made into slices 5 cm long, 3 cm wide and 0.3 cm thick.
Pork fat slices are made into slices with a length of 5 cm, a width of 3 cm and a thickness of 0.5 cm.
These two tablets are divided into 24 tablets; Fish fillets are marinated with salt and cooking wine.
Cut fresh bamboo shoots into 4 cm long and 1.7 cm wide slices.
Cut the ham into small pieces.
Spread the fat pork on a plate, remove the oil once or twice with a clean cloth (soak it in hot water and wring it out), then spread the egg white and soy sauce evenly on the fat pork, stick bamboo shoots on the fat pork and stick ham on the fat pork.
Mix fish fillets with egg white bean paste and put them on the fat covered with bamboo shoots and ham piece by piece.
Heat the wok around the wok on the fire, drain the oil evenly, remove the wok from the fire, drain the oil, and stick the fat fish slices on the wok piece by piece (first stick the side of the wok, then stick the bottom of the wok, and put the fat side on the wok), then put the wok on the fire (move the wok at any time to heat it evenly) until it becomes fat.
Spicy diced meat-Sichuan cuisine: Sichuan cuisine
Name of the dish: Spicy diced meat
Features: (spicy and delicious, good palatability. This is one of the famous dishes in Sichuan. )
Raw materials:
200 grams of lean pork, 75 grams of fried peanuts, 75 grams of vegetable oil, 8 grams of pepper 10, dried peppers, 2 grams of pepper noodles, 2 grams of salt, 25 grams of cooking wine, 3 grams of monosodium glutamate, 20 grams of wet starch, 20 grams of soy sauce and onion, ginger, garlic and sugar 12 grams, and a little vinegar.
Exercise:
(1) Cut pork belly into middle finger-sized cubes, mix well with salt, cooking wine and soy sauce, and then mix some oil with wet starch slurry for later use.
(2) Use cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce and monosodium glutamate to make juice.
(3) Heat the frying spoon, add the oil, add the pepper after the oil is boiled, fry until it is yellow, take it out, add the diced meat after the pepper is fried until it is dark purple, stir it a few times, and add the pepper noodles.
Pour a proper amount of juice into a spoon, turn it over a few times when it boils, drop a little vinegar and add fried peanuts.
Dongpo pork-Sichuan cuisine: Sichuan cuisine
Name of the dish: Dongpo pork
Features: (bright red color, soft and crisp fire strips, slightly sweet in salty, fat but not greasy. )
Raw materials:
750 grams of pork Ginger15g, onion 20g, pepper 2g, cooking wine15g, salt 3g, sugar 20g, vegetable oil 20g and fresh soup 750g.
Exercise:
Wash the pork, put it in a boiling pot with chicken bones to remove blood, drain the water, paint it with sugar, fry it in an oil pan until the pigskin turns yellow, and take it out.
Ginger (pat loose), onion (knot) and pepper are wrapped in gauze; Put the chicken bones in the bottom of the pot, add seasoning package, add fresh soup, add fried meat, add cooking wine, salt and sugar, simmer until the meat is hot, take it out and put it on a plate. Concentrate the juice and pour it on a plate.
Fish-flavored eggplant cake-Sichuan cuisine: Sichuan cuisine
Name of the dish: Fish-flavored eggplant cake
Features: (golden red color, rich fish flavor, crisp outside and tender inside, unique flavor)
Raw materials:
500g fresh eggplant. 75g pork fat and lean meat and 40g eggs. 35g of bean flour, 3g of Sichuan salt, 0g of pickled pepper10g, 0g of soy sauce10g, 5g of sugar10g, 5g of vinegar, 50g of monosodium glutamate, 50g of fresh soup, 500g of vegetable oil, 0g of minced ginger and garlic10g of onion/kloc.
Exercise:
Mix eggs and dried soybean powder to make egg paste.
Chop pork belly, add Sichuan salt, water bean powder and a little water into the bowl and mix well to make meat stuffing.
Pickled peppers are seeded and chopped.
Peel the eggplant, cut it into pieces (each piece is about 3 mm thick), and fill the meat stuffing into the front pieces one by one.
Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water bean powder into a bowl, and add a small amount of fresh soup to make fish-flavored sauce for later use.
Put the wok on high fire, heat it with vegetable oil (about "150℃), put the pre-cake with stuffing into the egg paste, stick it evenly, and fry it in the oil pan until it is in the skin.
When the oil temperature rises, take out the cake and fry it until golden brown.
Put another wok on the fire, add vegetable oil and heat it (about 80℃).
Stir-fry ginger, minced garlic and pickled pepper until the oil turns red. Cook the sauce and chopped green onion. When the juice is poured into the sesame oil, take the pot and pour it on the cake.
Pepper chicken-Sichuan cuisine: Sichuan cuisine
Name of the dish: Chicken with Chili Pepper
Features: (golden red in color, spicy and delicious, slightly sweet and delicious. )
Raw materials:
An eviscerated chicken (about 500 grams). Dry Chili 1 0g, Zanthoxylum bungeanum 3g, cooking wine 20g, soy sauce15g, salt 3g, vegetable oil 50g, sugar10g, onion10g, ginger10g and monosodium glutamate/kloc-0g.
Exercise:
After the chicken is washed, the bones are removed.
Chop into cubes about 2 cm square, add cooking wine, soy sauce, salt, onion and ginger slices, mix well and marinate for about 30 minutes.
Clean the dried peppers, remove the pedicels and seeds, and cut into sections about 2 cm long.
Put the pot on high fire, add vegetable oil and heat it (about 180-200℃), take out the onion and ginger in the diced chicken, drain the water, put it in the pot and fry it until it is just cooked (the diced chicken is slightly yellow), take it out and drain the oil.
Add100g of pure vegetable oil to the wok. After heating, add dried Chili festival and Chili and stir-fry until fragrant. When the peppers are brownish red, pour in the diced chicken. ) Cook a little soy sauce, sugar, cooking wine and clear soup, and collect the juice over medium heat. When the oil is dry and bright, add monosodium glutamate and sesame oil and stir well.
If you eat hot food; Direct plate: If the food is cold, put it on a plate to cool, then put the pepper at the bottom and the diced chicken on it.
Spicy tofu-Sichuan cuisine: Sichuan cuisine
Name of the dish: spicy tofu
Features: (spicy and fragrant, Sichuan food)
Raw materials:
2 pieces of south tofu, lean beef100g, 50g of green garlic. Seasoning vegetable oil 1 00g, bean paste 50g, Chili powder and soy sauce 8g, cooking wine 20g, Sichuan lobster sauce 20g, monosodium glutamate 8g, wet starch 20g, broth15g, pepper10g, onion ginger10g.
Exercise:
Chop beef.
Chop fermented soybean into fine powder.
Chop onion and ginger.
Cut the green garlic into sections.
Cut tofu into cubes 1.5 cm square and soak in boiling water.
(2) Heat the frying spoon with oil, first add beef, stir-fry to remove water, then add bean paste, onion, Jiang Mo and lobster sauce, stir-fry until crisp, then add Chili powder, add soup, soy sauce and cooking wine when frying, then add tofu, let it taste thoroughly with low fire, then add monosodium glutamate, thicken with wet starch and sprinkle with green garlic.
Pepper is served on a plate.
Minced meat with winter vegetables-Sichuan cuisine: Sichuan cuisine
Name of dish: minced meat with winter vegetables
Features: (delicious and convenient to eat)
Raw materials:
200g of pork (the ratio of fat meat to lean meat is 3: 7), 75g of Sichuan winter vegetables, 75g of big oil, 20g of soy sauce, 3g of cooking wine13g, 3g of sugar and ginger10g, 3g of monosodium glutamate and 3g of onion.
Exercise:
(1) Chop the pork into powder, remove the roots of the winter vegetables and wash them, mince the ginger, and cut the onion into chopped green onion.
(2) Heat the frying spoon and inject oil.
After the oil is hot, stir-fry the minced meat until the water is exhausted, then add the onion and ginger and stir-fry slightly, that is, stir the cooking wine, soy sauce, sugar and monosodium glutamate evenly, and finally stir-fry the winter vegetables a few times.
Sichuan Meat Tofu-Sichuan Food: Sichuan Food
Name of dish: western Sichuan meat tofu
Features: (It tastes mellow and delicious. It is tender, soft, slag-melting, spicy and delicious (%).
Raw materials:
Pork fat and lean meat, mushrooms, winter bamboo shoots, eggs, spicy sauce, sugar, pepper, salt, chives, ginger, monosodium glutamate, green bamboo shoots, yellow flowers, fungus, vermicelli, pickled peppers, minced garlic, bean powder, etc.
Exercise:
Chop fat meat and lean meat, dice mushrooms and winter bamboo shoots, spread eggs, cut green bamboo shoots into hob blocks, wash yellow flowers and fungus, dice pickled peppers and shallots, chop some peppers, and add sugar and minced garlic to the hot sauce to make a flavor dish.
2. Fat lean meat is mixed with mushrooms, diced winter bamboo shoots, eggs, bean powder, water, pepper and salt to make meat stuffing, which is wrapped with egg skin, steamed in a cage, cooled and sliced.
3. Put the chopped green bamboo shoots, yellow flowers, fungus and vermicelli in a large bowl, and put the meat slices on it.
4. Add a little oil to the pot, heat it, boil it with pepper, ginger and onion, put it in a bowl, steam it in a cage, sprinkle with chopped green onion and pickled pepper, and serve with spicy dishes.
Note: When making meatloaf, the ratio of egg to soybean powder should be controlled well, otherwise the shape and taste will be affected.
Pickle minced meat-Sichuan cuisine: Sichuan cuisine
Name of the dish: minced meat with pickles
Features: (This is authentic Sichuan flavor, with strong spicy taste and sour kimchi. Beautiful colors, red and white. (Sichuan cuisine))
Raw materials:
Pork powder (65g), pickle (200g), onion ginger (6.5g), white sugar (3g), yellow wine (a little), sesame oil (4g), garlic powder (a little) and dried pepper (a little).
Exercise:
1. Stir-fry chilies in a lard pan, then add minced meat, onion and ginger and stir-fry.
Step 2, add minced garlic, yellow wine, oil, sugar and sesame oil and stir fry a few times. Finally, add kimchi (sliced and squeezed out) and stir-fry for two minutes.
Steamed chicken with rice noodles-Sichuan cuisine: Sichuan cuisine
Name of the dish: Steamed chicken with powder.
Features: (Strong aroma, slightly sweet, soy sauce color, suitable for all seasons. )
Raw materials:
Fat chicken (200g), sugar (6.5g), sweet noodle sauce, fermented liquor, soy sauce, rice flour, sesame oil, whole pepper, minced onion and ginger, lard (a little), pepper, yellow wine, cooked peas, refined salt and bean paste.
Exercise:
1. Cut chicken into thick slices about 65,438+0 inches long, and mix with sweet noodle sauce, bean paste, sugar, soy sauce, onion, Jiang Mo, yellow wine, pepper, fermented wine, etc.
2. Stir-fry the rice until it is yellow, add pepper, grind it into powder, add lard and sesame oil, mix it with chicken slices and put it in a bowl, then mix the cooked peas with rice flour and pepper, add a little salt, put it in a bowl, steam it in a cage and serve it on a plate.
Fried fish sticks with onion-Sichuan cuisine: Sichuan cuisine
Name of the dish: Braised fish sticks with onion
Features: (ruddy color, spicy and delicious. )
Raw materials:
Carp (grass carp, mandarin fish and silver carp) 600g, onion 50g, dried Chili 10. 800g of seasoning vegetable oil (the actual dosage is about120g), sesame oil12g, pure ginger15g, 40g of soy sauce, 5g of salt, 30g of cooking wine, 5g of monosodium glutamate, 260g of soup and a little sugar.
Exercise:
1) Remove scales, fins, gills and internal organs from fish, wash them, and then remove fishbones to form a strip with a width of 1.5 cm and a length of 4 cm.
Cut the onion into 6 cm long sections.
Slice ginger.
Dried peppers are seeded.
7 grams of ginger, onion 10 grams, 5 grams of salt, soy sauce 15 grams, and 20 grams of cooking wine, mix well, marinate for about 60 minutes, and then control the juice.
(2) Heat the vegetable oil to 80% heat with a frying spoon, put the fish sticks in, fry them until they are 80% ripe, and take them out to control the oil.
(3) Heat a wok with high fire, pour in 25g vegetable oil, stir the onion and ginger a little, then pour in Tonga dried Chili, white sugar, remaining soy sauce and seasoning, add fried fish sticks, stir with high fire until the juice is thick, and pour in sesame oil.
Take off onions and ginger when eating.
Fish-flavored shredded beef-Sichuan cuisine: Sichuan cuisine
Name of the dish: shredded beef with fish sauce
Features: (Fish flavor, slightly spicy, light sauce color, suitable for all seasons. (Sichuan cuisine))
Raw materials:
Shredded beef (200g), shredded bamboo shoots (65g), spicy oil (4g), pickled peppers (1 3g), eggs (1), balsamic vinegar, water chestnut powder and sugar.
Exercise:
First, put the shredded beef into salt water mixed with egg white, dried water chestnut powder and refined salt, mix well, put it in a pot and stir fry, then take it out.
Stir-fry shredded bamboo shoots and pickled peppers in a lard pot, then add shredded beef, stir-fry over high fire for more than ten seconds (shredded beef must be dispersed to avoid getting stuck), and drain the oil.
2. Mix the prepared fish spices, namely Jiang Mo, mashed garlic, sugar, yellow wine, vinegar, spicy oil, water chestnut powder, chopped green onion, soy sauce and spices.
Hot litchi loin-Sichuan cuisine: Sichuan cuisine
Name of the dish: hot litchi waist
Features: (Shaped like litchi, crisp and tender, delicious and refreshing. )
Raw materials:
400g pork tenderloin. 30g of auricularia auricula, 50g of winter bamboo shoots, 5g of pickled pepper/kloc-0, 50g of pea seedlings. 3 grams of salt, 20 grams of cooking wine, 30 grams of bean powder, ginger and garlic 10 grams.
Exercise:
Tear the film off the pork tenderloin, cut it into two pieces, wash it to the waist, first use an oblique knife, then use a straight knife to make a cross pattern, and then change it into 2.5 cm square pieces. Add salt, cooking wine and water bean powder to the bowl and mix well.
Wash and slice the winter bamboo shoots, soak the pepper to remove seeds, and cut the oblique knife block.
Slice ginger and garlic, and cut onion into horse ears.
Mix salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, bean powder and fresh soup in a bowl to make a sauce.
Put the wok on high fire, add pork fat and heat it (about 220℃), stir-fry the kidney flower and push it away, put the ingredients in the wok, cook the sauce, push it up and put it on the plate.