Sichuan cuisine

Characteristic 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 (200g), Chili powder, salt, chicken soup (130g), etc.

manufacturing process

First, cut the tender tofu into 3 diagonal cubes, put it in boiling water for 2 minutes, remove the gypsum smell and drain the water. Second, stir-fry minced beef and bean paste in another pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine and salt.

Stir-fry minced garlic until it tastes delicious, then add 100g tofu and chicken soup, simmer over low heat to obtain thick juice, then add water chestnut to collect juice, and add chopped green onion, pepper powder 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, green bamboo shoots100g. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup.

manufacturing process

(1) Cut the bamboo shoot chicken into cubes 1 cm square, mix well with a little salt, soy sauce and cooking wine, paste with wet starch, and mix with a little 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 soup, 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 heated. ...

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, snowflake bean, scallion, Shaoxing wine, ginger, Sichuan salt

manufacturing process

Scrape the pork elbow, clean it, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove the bone from the elbow, 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 over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip 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 and marinate slightly. 2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, add Danxian bean paste, ginger and garlic and stir-fry until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate. 3. Put the original pot on the fire, hook the wet starch, pour the vinegar, sprinkle the chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.

Cai Ming Koudai Tofu

Sichuan cuisine

Special soup 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 10g, cooked vegetable oil 500g, broth 500g, milk soup 500g, pepper 2g, cooking wine 10g, Sichuan salt 3g and 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 the cabbage. Use two pots and put them on two stoves, in which 500 grams of boiling water is put into the upper pot, and edible alkali is added to keep it slightly boiling. In another pot, put the cooked vegetable oil and burn it to 70% heat (about 175℃), add tofu strips several times, fry until golden brown, take it out, soak it in alkaline water pot for about 4 minutes, take it out and put it in clear water to remove alkali, then put it in alkaline water pot for the second time, soak it for about 5 minutes, and then rinse it 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 cuisine. 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 fresh and tender,

raw material

600g of grass carp, 0/00g of sauerkraut/kloc-0, 25g of pickled peppers, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of broth, 0g of cooking wine10g and 50g of cooked vegetable oil.

manufacturing process

Cut the fish into 3 parts on each side, 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 heat, 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. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar and vinegar to the pot.

Normal Sichuan cuisine, fish fillets should be cut into fish fillets, and salt, bean powder, egg white and onion should be added. Put oil in a wok, stir-fry sauerkraut, ginger, garlic and pepper, add stock, fish head and fish bones to taste, then put it in a basin, then boil the remaining soup with strong fire, add fish fillets to cook slightly, and then add monosodium glutamate and pepper. Finally, add some sesame oil to the noodles.

Dish name lovers lung slices

Sichuan cuisine

Features bright color, fresh and delicious, spicy and delicious.

raw material

Beef, beef offal (tripe, heart tongue, tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, 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, 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, until the beef offal is cooked but not rotten, take them out first and let them cool for later use; Boil the brine with strong 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 thin slices about 6 cm long and 3 cm wide, mix them together, pour in the sauce 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: vermicelli100g, minced pork 75g. Seasoning: vegetable oil 750 (50g chicken), onion 5g, ginger and garlic 3g, bean paste 13g, Chili powder 1g, soy sauce 20g, cooking wine 13g, monosodium glutamate 3g, soup 150g.

manufacturing process

(1) Heat the oil in the wok to 60% to 70% with high fire, add vermicelli, fry until it bubbles, 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 in cooking wine, soup and soy sauce, then add vermicelli, and add monosodium glutamate after the juice is dry.