/article/2005/117/891339. shtml shows the coveted Sichuan cuisine (Mito+Practice).

/article_page.aspx? articleid=20440& Cpage=5 Sichuan cuisine recipe Xiaoquan (1)

/bbs/dispbbs.asp? boardID=73& ID=200232& Page =1★★★★★★★ [Chengdu Online Forum]

/bbs/dispbbs.asp? BoardID=2500& replyID=73225& id=274 16& Skin= 1 Come in and join us. Home-cooked Sichuan dishes are full of Sichuan dishes! ! ! /Forum/Bashu.com

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, 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.

The dish is called beggar chicken

Sichuan cuisine

Features tender meat, fresh and fragrant stuffing and unique flavor.

raw material

One disemboweled chick (about 500g). 50g of pork, 25g of sprouts, 0g of pickled peppers10g, 5g of lettuce15g, and 6 fresh lotus leaves. 20g of soy sauce, 20g of cooking wine, 2g of pepper, ginger and onion10g each.

manufacturing process

Wash and drain the chicken, remove the head, wings and claws, remove the leg bones, mix them with soy sauce, cooking wine, pepper, ginger and onion, smear them on the inside and outside of the chicken, and pickle them to taste. Pork. Chop the sprouts and pickled peppers (pedicled and seeded) separately. Put the wok on a strong fire, put the pork on the fire to remove the blood, cook the soy sauce and cooking wine, add the sprouts and pickled peppers and stir well to make stuffing. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud, pour out the stuffing, cut the chicken into a note, put it in a horizontal plate, and insert the stuffing and lettuce at both ends of the plate.

Fish rolls with tomato sauce-Sichuan cuisine: Sichuan cuisine

Name of the dish: fish roll with tomato sauce

Features: (the color is moist and bright, the skin is crisp and tender, the front is mellow, the aftertaste is sweet and sour, and it can be eaten cold or hot. )

Raw materials:

400g fresh fish. 50g of tomato sauce, 50g of pork fat and lean meat, 50g of kelp and 50g of mushroom. 5 grams of salt, 30 grams of cooking wine, 500 grams of vegetable oil, and grams of pepper. Ginger and garlic each10g, egg white 25g, bean flour 30g, fresh soup 50g, sugar10g, vinegar 5g and onion10g.

Practice:

Wash the fish, wipe it with water, cut it into blades, and marinate it with salt, cooking wine, pepper, ginger and garlic.

Chop pork, tequila and mushrooms into small grains, put them into bowls, add salt, pepper, cooking wine, egg white, bean powder and mix well.

Spread the fish fillets with good taste on the table, wrap them with appropriate stuffing, roll them into rolls with the same size, then spread a layer of egg white paste, and put them into dried bean flour one by one, which is covered with fine dried bean flour.

Put the wok on fire, heat the vegetable oil, fry it with warm oil until it is set, then take it out. When the oil temperature rises, fry it in fish rolls until it turns golden yellow, and then take it out. Drain the oil and pour out the oil in the wok. Heat the vegetable oil, add tomato sauce and stir-fry until the oil turns red. Stir-fry the onion and garlic until the oil turns red. Add fresh soup, salt, pepper, cooking wine, self-sugar and a little vinegar to taste.

Fish-flavored shredded pork-Sichuan cuisine: Sichuan cuisine

Name of dish: Fish-flavored shredded pork

Features: (Red in color, tender in meat, salty, sweet, sour and spicy. Ginger, garlic, and onion are outstanding)

Raw materials:

350 grams of pork. 0/00g of water hyacinth tablets/kloc-0, 25g of water hyacinth fungus, and 0/5g of pickled pepper/kloc-0. 3g of salt, 5g of ginger, 0g of garlic10g, 0g of onion10g, 50g of vegetable oil and 0g of soy sauce10g.

Practice:

Cut the pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well.

Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers.

Use soy sauce.

Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice.

Put the wok on high 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, quickly turn over the pan and serve.

Put the sheep's head, sheep's bones and medicine bag into the pot at the same time, add clear water, add ginger, scallion and pepper, first boil the soup with strong fire, remove the foam, take out the mutton slices, then put it into the pot, stew it with simmer for 30 minutes until the mutton is crisp and rotten.

Take out the medicine bag.

The above drugs can be divided into 100 portions.

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 glutamate, sesame oil10g, and lard 500g.

Practice:

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.

The lean pork is chopped into mung bean-sized fine grains.

Put the wok on fire, when the lard is reduced to 60% heat (about 132℃), fry the winter bamboo shoots until light yellow, remove the oil, leave 50 grams of oil in the wok, stir-fry the meat until the seeds are scattered and crisp, add the winter bamboo shoots and stir-fry until wrinkled, then cook the cooking wine, and add salt and soy sauce: sugar and monosodium glutamate in turn.

Roasted Duck with Konjac-Sichuan Cuisine: Sichuan Cuisine

Name of the dish: Roasted Duck with Konjac

Features: (bright red color, soft and delicate konjac, fat and crisp duck, salty and fresh, spicy and fragrant)

Raw materials:

Tender and fat duck, water konjac, green garlic sprout, Shaoxing wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and pig oil.

Practice:

Remove the duck's head, neck, wing tips and soles, remove the big bones and cut into strips.

Cut the konjac into strips, blanch it twice in a boiling water pot, remove the lime smell, and then float it in warm water; Put the wok on a high fire, add pork fat to 70% heat, stir-fry duck strips until light yellow, then clean the wok, add broth to boil, remove pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce, and cook until the juice is thick and duck soft. When konjac is tasty, add green garlic sprouts and monosodium glutamate, and thicken it with warm starch.

Fried fish fillet-Sichuan cuisine: Sichuan cuisine

Name of the dish: fried fish fillet

Features: (crisp and tender, suitable for shade, best with wine. )

Raw materials:

400g of fresh fish, 400g of cooked pig fat meat, 0g of fresh bamboo shoots10g, 50g of ham and 20g of lettuce. 4g of salt, 20g of cooking wine, 50g of egg white, 50g of bean flour, 5g of white sugar, 0g of sesame oil10g, 20g of vegetable oil and 5g of vinegar.

Practice:

Fish fillets are made into pieces 5 cm long, 3 cm wide and 0.3 cm thick.

Pork fat slices are made into slices 5 cm long, 3 cm wide and 0.5 cm thick.

These two kinds of tablets are evenly divided into 24 pieces; Fish fillets are marinated with salt and cooking wine.

Cut fresh bamboo shoots into 4 cm long and 1.7 cm wide slices.

Chop the ham into fine particles.

Spread the fat pork on a plate, remove the oil once or twice with a clean cloth (wring it out after soaking in hot water), then spread the egg white and soybean paste evenly, stick a bamboo shoot slice on a fat pork, and stick ham granules on the fat pork.

Mix the fish fillets with the egg white bean paste, and put them on the fat meat 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 one by one (the side of the wok first, the bottom of the wok later, and the fat side on the wok), and then put the wok on the fire (move the wok at any time to make the heat even) until it is fat.

Spicy diced meat-Sichuan cuisine: Sichuan cuisine

Name of the dish: Spicy diced meat

Features: (spicy and delicious, palatable. It 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, pepper 10, 8 grams of dried peppers, 2 grams of Chili 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, 20 grams of ginger, garlic and sugar 12 grams each, and a little vinegar.

Practice:

(1) Cut the pork into square cubes of middle finger size, mix well with salt, cooking wine and soy sauce, and 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 oil, add pepper after the oil is boiled, fry until it is yellow, remove it, add diced meat after the pepper is fried to dark purple, stir fry for a few times, and add pepper noodles.

Pour the right juice into a spoon, turn it several times when the juice is boiling, drop a little vinegar and add fried peanuts.

Dongpo Meat-Sichuan Cuisine: Sichuan Cuisine

Name of the dish: Dongpo Meat

Features: (The color is red and bright, the fire bar is soft and crisp, salty and slightly sweet, 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.

Practice:

Wash the pork, put the chicken bones in a boiling water pot to remove the blood, drain the water, paint it with sugar, fry it in an oil pan until the pig skin turns yellow, and remove it.

Ginger (pat loose), onion (tied knot) and pepper are wrapped in gauze; Put chicken bones at the bottom of the pot, add seasoning bag, add fresh soup, add fried meat, add cooking wine, salt and sugar, simmer with low fire until the meat is hot, take it out and put it on a plate. Concentrate the original juice and pour it on the plate.

Fish-flavored eggplant cake-Sichuan cuisine: Sichuan cuisine

Name of the dish: Fish-flavored eggplant cake

Features: (golden red color, strong fish flavor, crisp outside and tender inside, unique flavor)

Raw materials:

500 grams of fresh eggplant. 75 grams of pig fat and lean meat and 40 grams of eggs. 35g of bean flour, 3g of Sichuan salt, 0g of pickled pepper10g, 0g of soy sauce10g, 5g of sugar15g, 5g of vinegar, 50g of monosodium glutamate, 50g of fresh soup, 50g of vegetable oil, 0g of ginger and minced garlic, 0g of onion/0g.

Practice:

Mix eggs with dried soybean flour to make an egg paste.

Chop pork, add Sichuan salt, water bean powder and a little water into a 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 a high fire, heat it with vegetable oil (about "150℃), put the pre-cake with stuffing in the egg paste, stick it evenly, put it in the oil pan and fry it until it is in the skin.

When the oil temperature rises, take out the cake before frying until it is golden yellow.

Put another wok on fire, add vegetable oil and heat it (about 80℃).

Stir-fry ginger, minced garlic and pickled peppers until the oil turns red. Cook the sauce and chopped green onion. When the juice is poured into sesame oil, take the pan and pour it on the cake.

Chicken with Pepper-Sichuan Cuisine: Sichuan Cuisine

Name of the dish: diced chicken with pepper

Features: (golden red in color, spicy and fresh, slightly sweet, delicious. )

Raw materials:

One disemboweled chick (about 500g). Dry pepper 1 0g, pepper 3g, cooking wine 20g, soy sauce15g, salt 3g, vegetable oil 50g, sugar10g, onion10g, ginger10g, monosodium glutamate/kloc.

Practice:

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.

Wipe dry Chili, remove pedicels and seeds, and cut into sections about 2 cm long.

Put the pan on high fire, add vegetable oil and heat it (about 180-200℃), remove the onion and ginger from the diced chicken, drain the juice, fry it in the pan until it is just cooked (the diced chicken is slightly yellow), take it out and drain the oil.

Add clean vegetable oil100g to the wok. After heating, add dried chili festival and pepper to stir-fry until fragrant. When chili is brownish red, add diced chicken.) Cook a little soy sauce, white sugar, cooking wine and clear soup, and collect juice over medium heat. When the oil is dry and bright, add monosodium glutamate and sesame oil, and stir evenly.

If you eat hot food; Direct plate loading: if the food is cold, put it in a plate and let it cool, then put the pepper at the bottom and put the diced chicken on it.

Spicy tofu-Sichuan cuisine: Sichuan cuisine

Name of the dish: spicy tofu

Features: (spicy and fragrant, Sichuan cuisine)

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 fermented soya beans 20g, monosodium glutamate 8g, wet starch 20g, soup15g, pepper powder1g, onion and ginger 20g1g.

Practice:

Chop beef.

Fermented soya beans chopped the fine powder.

Chop onion and ginger.

Cut the green garlic into sections.

Cut tofu into cubes 1.5 cm square, and cover with boiling water.

(2) Heat the frying spoon with oil, first add beef, stir fry to remove water, then add the bean paste, onion, Jiang Mo and fermented soya beans to 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 powder is served in a dish.

Minced meat with winter vegetables-Sichuan cuisine: Sichuan cuisine

Name of the dish: minced meat with winter vegetables

Features: (delicious and palatable, convenient for meals)

Raw materials:

200g of pork (the ratio of fat to lean meat is 3: 7), 75g of Sichuan winter vegetables, 75g of big oil, 20g of soy sauce, 3g of cooking wine10g, 3g of sugar, ginger10g, 3g of monosodium glutamate and 3g of onion.

Practice:

(1) Chop the pork into powder, remove the roots and wash the winter vegetables, cut the ginger into powder, and cut the onion into chopped green onion.

(2) Heat the frying spoon and inject oil.

After the oil is hot, stir-fry minced meat until the water is exhausted, then add onion and ginger and stir-fry slightly, that is, stir-fry the cooking wine, soy sauce, sugar and monosodium glutamate evenly, and finally stir-fry the winter vegetables several times.

Western Sichuan Meat Tofu-Sichuan Cuisine: Sichuan Cuisine

Name of the dish: Sichuan meat tofu

Features: (The taste is thick, mellow and delicious. It is tender, soft and slag-melting, with a spicy and palatable taste of%)

Raw materials:

Pig 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.

Practice:

Chop fat 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 pepper, and add sugar and minced garlic to the spicy sauce to make a flavored dish.

2. Fat lean meat is mixed with mushrooms, diced winter bamboo shoots, eggs, bean powder, water, pepper powder and salt to make meat stuffing, wrapped in egg skin and steamed in a cage, cooled and sliced.

3. Put the chopped green bamboo shoots, yellow flowers, fungus and vermicelli into the bowl with a big bowl, and put the meat slices on it.

4. Add a little oil to the pot, heat it, use pepper, ginger and onion to boil it, put it in a bowl, steam it in a cage, sprinkle with chopped green onion and pickled pepper, and serve with a spicy dish.

Note: When making meatloaf, the proportion of eggs and soybean flour should be well controlled, otherwise it will affect the shape and taste.

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 color, red and white. (Sichuan cuisine))

Raw materials:

Fat and lean minced pork (65g), pickle (200g), onion ginger (6.5g), white sugar (3g), yellow rice wine (a little), sesame oil (4g), minced garlic (a little) and dried pepper (a little).

Practice:

1. Stir-fry dried Chili peppers in a pig oil pan, and then add minced meat, onion and ginger to stir fry.

Second, add minced garlic, yellow wine, oil, sugar and sesame oil and stir-fry for a few times. Finally, add kimchi (cut into pieces and squeeze out the water) and stir-fry for two minutes.

Steamed chicken with rice flour-Sichuan cuisine: Sichuan cuisine

Name of the dish: steamed chicken with rice flour.

Features: (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.

Practice:

1. Cut chicken into thick slices about 1 inch 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 powder, add a little salt, put it on the bowl, steam it in a cage, and turn it on the plate to serve.

Fish sticks with scallion-Sichuan cuisine: Sichuan cuisine

Name of the dish: fish sticks with scallion and spicy sauce

Features: (ruddy color, delicious and spicy. )

Raw materials:

600g of carp (grass carp, mandarin fish and silver carp), 50g of clean onion, and 0/0 dried pepper/kloc. Seasoning vegetable oil 800g (actual consumption is about120g), sesame oil12g, ginger15g, soy sauce 40g, salt 5g, cooking wine 30g, monosodium glutamate 5g, soup 260g and a little sugar.

Practice:

1) Remove scales, fins, gills and internal organs of fish, wash them, and then remove the spine to form strips 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, 10 grams of onion, 5 grams of salt, 15 grams of soy sauce and 20 grams of cooking wine are mixed well, marinated for about 60 minutes, and then the juice is controlled.

(2) Heat the vegetable oil to 80% heat with a frying spoon, put the fish strips in, fry them until they are 80% mature, and take them out to control the oil.

(3) Heat a wok with a high fire, pour in 25g of vegetable oil, stir the onion and ginger slightly, then pour in Tonga dried Chili, white sugar, the remaining soy sauce and seasoning, put in the fried fish sticks, stir with fire until the juice is thick, and pour in sesame oil.

Pick 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 (1egg), balsamic vinegar, water chestnut powder and white sugar.

Practice:

First, put the shredded beef into the brine mixed with egg white, dried water chestnut powder and refined salt, mix well, stir-fry in the pot and take it out.

Stir-fry shredded bamboo shoots and pickled peppers in a pig oil pan, then add shredded beef, stir-fry over high heat for more than ten seconds (the beef thread must be dispersed so as not to be stuck), and drain the oil.

2. Mix the prepared fish flavor, namely Jiang Mo, garlic paste, sugar, yellow wine, vinegar, spicy oil, water chestnut powder, chopped green onion, soy sauce and flavor.

Hot litchi waist-Sichuan cuisine: Sichuan cuisine

Name of the dish: hot litchi waist

Features: (Shaped like litchi, crisp and fresh, delicious and refreshing. )

Raw materials:

400g pork loin. 30g of water-borne fungus, 50g of winter bamboo shoots, 5g of pickled peppers/kloc-0, 50g of pea seedlings. 3 grams of salt, 20 grams of cooking wine, 30 grams of bean powder, ginger and garlic each 10 gram.

Practice:

Tear off the film from the pork loin, cut it into two pieces, wash it to the waist, first use an oblique knife, then cross it with a straight knife to form a cross pattern, then change it into 2.5 cm square pieces, add salt, cooking wine and water bean powder into a bowl and mix well.

Wash the ear, 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.

Salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, bean powder and fresh soup are mixed into a bowl to make a sauce.

Put the wok on a high fire, add pork fat and heat it (about 220℃), stir-fry the kidney flower and push it away, put the ingredients into the wok, cook the sauce, push it up and put it on the plate.

Braised pork with winter vegetables-Sichuan cuisine: Sichuan cuisine

Name of the dish: braised pork with winter vegetables

Features: (delicious, strong but not greasy)

Raw materials:

250g of pork belly, 0/00g of Sichuan winter vegetables/kloc-,25g of pickled peppers, 25g of vegetable oil, 25g of soy sauce, 2g of salt, 8g of Sichuan lobster sauce, 8g of ginger and 8g of garlic.

Practice:

(1) Boil the pork with white water, remove it, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce.

Wash and cut the winter vegetables into granules, soak the peppers and cut them into short sections, and slice the ginger and onion.

(2) Heat the frying spoon and add a little oil. When the oil is about to boil, put the skin down, fry it until it is brown, cool it and cut the meat into 7 cm long slices.

(3) Put the meat at the bottom of the bowl with the skin down in a fish-scale arrangement, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours.

Sometimes the food is turned over in the plate.

Red oil ear slices-Sichuan cuisine: Sichuan cuisine

Name of the dish: red oil ear slices

Features: (spicy and slightly sweet, crispy and tender)

Raw materials:

Pig ears, red pepper, scallion, salt, monosodium glutamate, sugar, sesame oil.

Practice:

1. Wash fresh and large pig ears, heat them in a boiling water pot, cook them until they are just cooked, take them out, flatten them with a heavy object, and let them cool naturally.

2. Cut the cool pig ears into thin slices, and add salt, sugar, monosodium glutamate, red pepper and sesame oil to the bowl to make a flavor juice.

3. Mix the ear pieces with the prepared sauce and shredded onion, and serve.

Fish-flavored kidney flower-Sichuan cuisine: Sichuan cuisine

Name of the dish: fish-flavored kidney flower

Features: (fresh and crisp, delicious and palatable. )

Raw materials:

300 grams of pig kidney, 3 grams of dried fungus and 50 grams of clean vegetables. 75g of seasoning oil, 20g of wet starch and soy sauce, 3g of cooking wine and onion13g, garlic, ginger, sugar and vinegar.

Practice:

(1) First, tear the surface membrane of the kidney, cut it in half longitudinally, and then remove the central waist.

Then use an oblique knife to slash it again, and then use a straight horizontal knife to slash it into a cross (when slashing horizontally, it can be cut by four knives, and the depth of slashing is 3/4 of half a kidney).

Mix well with cooking wine, salt and wet starch, and add some oil.

Pickled peppers are chopped.

(2) Use cooking wine, starch, onion, ginger, garlic, sugar, vinegar, soy sauce and taste to make juice.

(3) Heat the frying spoon and oil it. When the oil is hot, push the kidney with a hand spoon. When the kidney is scattered and rolled up according to the cut edge, add pepper. When the fungus and vegetables are about to grow, stir them for a few times, then pour in the right juice and turn them evenly.

Sichuan Cuisine Cuisine: Sichuan Cuisine

Name of the dish: Sichuan style pork

Features: (delicious, family taste (this dish uses sweet red soy sauce instead of sugar and soy sauce in Sichuan). )

Raw materials:

370g of pork hind legs, 70g of green garlic (green pepper and yellow garlic can also be used), 25g of big oil, 0/2g of flour paste/kloc-0, 2g of soy sauce and cooking wine, 5g of white sugar and watercress.

Practice:

(1) Cut the meat into 4cm-wide strips, cook it in boiling water and cut it into pieces, and cut the green garlic into inches.

(2) Stir-fry white meat in hot oil until the meat is oily and rolled up, that is, add bean paste and flour paste, stir-fry green garlic and other seasonings, and stir-fry for several times.

Fried meat-Sichuan cuisine: Sichuan cuisine

Name of the dish: fried meat with salt

Features: (reddish brown in color, rich in aroma, salty and slightly spicy, with outstanding Sichuan flavor. )

Raw materials:

400g pork leg. 50 grams of garlic seedlings. 20g of Danxian watercress, 5g of fermented soya beans/kloc-0, 0g of soy sauce/kloc-0, 20g of white sugar, 50g of vegetable oil and 2g of salt.

Practice:

Pork is cut into pieces about 5 cm long, 3 cm wide and 0.3 cm thick.

Mince the watercress in Danxian County.

Garlic seedlings are cut into knots about 2.5 cm long.

Put the wok on a high fire, add oil and heat it (about 120℃), stir-fry the meat slices slightly, add salt and stir-fry until the meat spits out oil, add watercress and fermented soya beans and stir-fry until the flavor is colored, then add soy sauce and sugar, stir-fry the garlic seedlings until they are cut off and fragrant, and take out the pan and plate.