Affiliated cuisine: Sichuan

Category: Specialty Soup

Basic features: hot and sour, tasty and appetizing.

Ingredients: 1/2 bean curd, 5 black fungus, 1 small piece of lean pork, 1/2 piece of squash, 1 green onion, 1 slice of ginger, 1 egg, 1 tomato, 2 tbsp of Zhenjiang balsamic vinegar, 1 tsp of salt, 1 tbsp of sugar, 1/2 tsp of soy sauce, 1 tbsp of soybean paste, 1 tbsp of cornstarch, a little pepper, wine and oil.

Directions

1: Wash lean pork and cut into thin slices, mix with wine and salt, then add a little cornstarch and set aside for 5 minutes.

2. Wash and cut the black fungus, squash, green onion and ginger into thin julienne strips. Tomatoes, after blanching in hot water for 1 minute, peeled and seeded, and cut into julienne strips.

3, tofu shredded, egg beaten well. Zhenjiang vinegar, sugar, soy sauce, pepper into a sauce, cornstarch into water powder.

4, the pan is hot and add oil into the bean paste stir-fried aroma red, add shredded meat slightly stir-fried until the meat becomes white sheng up. Add 2 cups of water to the original pot, add shredded ginger, shredded black fungus, add shredded tofu, shredded squash, sauce and shredded meat after the water boils. Add shredded tomatoes and add water to make a paste. Finally, add shredded green onion, slide in egg sauce and stir gently to make the egg sauce silky.

From: Gourmet Guide

Recipe Name: Spicy Shrimp

Sort of Cuisine: Sichuan

Type of Cuisine: Chinese Kitchen

Basic Characteristics: This dish is rich in sauce flavor, fresh and spicy, and shrimp meat is soft and delicious.

Needed materials: live shrimp (1 catty 2 two or so) potatoes, asparagus, celery, scallions seasoning: crab sauce, crab oil, monosodium glutamate (MSG), chicken broth, sugar, dried chili for the food street

The production process:

The first step: Peel the potatoes and cut into chunks, asparagus cut into chunks, cut celery strips, scallions cut into segments, a small amount of each, and put aside for spare parts.

The second step: the live shrimp should be cleaned, and then in the back of each shrimp to open a knife, in order to later production into the flavor.

The third step: support the frying pan, under the appropriate amount of crab oil, and then add a little dry chili pepper, stir fry two, shrimp and potato pieces, asparagus pieces, celery strips, scallions into the pan together, stir fry back and forth.

Step 4: After stir-frying for a few times, the ingredients are almost cooked, put down the crab sauce, and then put down a little monosodium glutamate (MSG), chicken essence and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls and the color turns orange-red, that is, the shrimp has broken off, you can get out of the pot.

From:Beijing Times

Recipe Name: Love Tofu - A Little Spicy

Affiliated Cuisine: Sichuan Cuisine

Affiliated Type: Local Specialties

Basic Characteristics: Slightly yellowish surface, spicy, tender and hot,

Required Ingredients: 500g of tofu in sour soup, 150g of folded ear root. Burnt chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, wood ginger, pepper, ginger rice, green onion, lye and other appropriate amount.

One of the most famous snacks in Guiyang. Tofu first fermented by lye washing, and then cut into small rectangular blocks, with odorless cypress sawdust for fuel, baked to both sides of the yellow, eat with a thin slice of bamboo will be tofu when the waist is cut open, add by Hu chili peppers, ginger rice, point onion, garlic, soy sauce, vinegar, monosodium glutamate and other modifications of condiments, eaten while hot, salty and spicy, smooth, full of fragrant mouth. Now operating tofu fruit stalls all over the streets and alleys of Guiyang, can be tasted everywhere.

Making method:

Baked. Tofu cut into 5 cm wide, 7 cm long, 3 cm thick rectangular, soaked in alkaline water, take out and put in a bamboo basket, covered with a wet cloth to ferment for more than 12 hours. And then will be folded root, bitter garlic chopped into a bowl with soy sauce, monosodium glutamate, sesame oil, pepper, burnt chili powder, ginger, green onion mixed into the condiments to be used. Fermented tofu discharged in the special charcoal slag iron stove on the baking, baking until the tofu on both sides of the skin yellow tender, loose bubbles bulging with a bamboo slice cut through the side of the mouth, scooped into the mixing of the spices that is ready.

Excerpted from: Dayang network