1 Mapo tofu
This dish is characterized by tofu that is not rotten, red and fragrant, tender and spicy, and quite suitable for drinking. Never tire of eating. A dish of Mapo tofu is cooked with minced meat, tofu and minced garlic, pepper powder, sesame oil, red pepper oil, watercress and other condiments. It is fragrant, thick, spicy, soft and smooth, delicious and deeply loved by diners.
2. Sichuan style pork
Sichuan-style pork has a unique taste, bright red color, fat but not greasy, and rich aroma at the entrance. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, the status of Sichuan cuisine is very important, and Sichuan cuisine is often regarded as the first choice. Because of its delicious color and striking, it is the first choice for the next meal.
3. Fish-flavored shredded pork
Fish-flavored shredded pork is a classic in Sichuan cuisine. It is red, tender, salty, sweet, sour and spicy. Ginger, garlic and onions stand out. I believe many people have eaten Sichuan food, and the thick fish flavor is unforgettable.
4, meat foam eggplant
Eggplant with meat foam is a delicious and simple home-cooked dish. The practice of non-authentic Sichuan cuisine. Eggplant and meat are the main materials, and garlic, sugar, aged vinegar, chicken essence, salt, onion slices and shredded ginger are the auxiliary materials. The method is simple, delicious and nutritious.
5, moo Shu meat
Mushroom meat is a typical northern dish. In addition to pork, eggs and day lilies, there are auricularia auricula and magnolia slices (bamboo shoots) in Kongfu, Shandong, and auricularia auricula, day lilies and cucumbers in Beijing. The advantages of this dish are simple preparation and easy availability of raw materials; Xian Yi with fresh taste, delicious taste, rich flavor and rich nutrition is suitable for all ages.
Precautions:
1, cut vegetables before washing. When washing vegetables, the contact area between cutting vegetables and water will greatly increase, which will easily lead to the loss of water-soluble vitamins such as B vitamins and vitamin C and some minerals. The correct way is to wash the vegetables carefully first and try to control the water before cutting them.
2. Oil before cooking. This cooking method leads to excessive oil intake, which destroys the nutrition of vegetables and may also produce carcinogens. It is suggested that you eat less rape and fried vegetables, and cook vegetables by boiling, stir-frying, cold salad and steaming.
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