Raw materials: 500 grams of round fine noodles, 50 grams of Chili oil, soy sauce and onion, 35 grams of sesame sauce, 2.5 grams of monosodium glutamate, 0/00 gram of Sichuan cuisine/kloc, 20 grams of melted lard and sesame oil.
Cooking method:
1. Wash the East Sichuan cuisine slightly, cut it and the onion into fine powders respectively, and put them in five bowls, and then put other seasonings in each bowl for later use;
2. Boil the water in the pot, cook the noodles in the pot and divide them into bowls to eat.
The most famous one in Dandan Noodles is Dandan Noodles, which is Chen Baobao. It was founded in 184 1 year by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.
Red oil wonton soup is a famous snack in Chengdu, Sichuan. Fill the dough bag with meat, cook it and add clear soup, red oil and other seasonings to serve. This snack is tender and delicious, and the soup is slightly spicy and fragrant. Wonton is called by Sichuanese. Wonton is made all over the country, and red oil wonton is one of the most famous varieties.
Its raw materials are: 20 pieces of parched skin, 50g of minced meat, 0/0g of cooking wine, chili oil, soy sauce and sesame oil, 3g of refined salt, 2g of monosodium glutamate and 20g of chopped onion.
Cooking method:
1. Mix minced meat with refined salt and cooking wine, and wrap it into wonton soup with wonton soup skin;
2. Put Chili oil, soy sauce, sesame oil and monosodium glutamate in 4 bowls respectively and sprinkle with chopped green onion;
3. Put some water in the pot and bring it to a boil. Cook it in the pot until it floats. Pick it up and put it into bowls to eat.
Red oil wonton soup is a famous snack in Sichuan and a traditional snack in China. It is called wonton in Guangzhou, clear soup in Jiangxi and wonton in other parts of China. Wonton appeared in China more than two thousand years ago, and it is very popular in many ethnic groups and regions, so its name and eating method are different. Besides cooking, it is fried and fried, with different flavors.
Cold noodles with shredded chicken is a traditional snack in Sichuan, which has a long history and great influence in Sichuan province. In recent years, it has spread all over the country, especially in the vast northern areas.
Method of making cold noodles with shredded chicken: machine-made noodles are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It becomes cold noodles.
There are many ways to eat cold noodles:
(1) Cold noodle with mung bean sprouts: the mung bean sprouts are boiled in boiling water to keep crisp and tender, put in a bowl, covered with cold noodles, and topped with a flavor juice made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil;
(2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking;
(3) Three-silk cold noodles with cooked shredded chicken, shredded ham and shredded pork.
The characteristics of cold noodles are: multi-flavor blending, refreshing and delicious, and noodles are strong, which is a good summer product.
Three-in-one mud is a famous snack, which is popular in the vast areas of western Sichuan. It is characterized by crisp sesame oil, sweet but not greasy taste, glutinous and refreshing, rich in nutrition, and accompanied by "red cabbage", which has a unique style.
Method: stir-fry glutinous rice, black beans and sesame seeds, grind them into fine powder, and stir them in boiling water to become paste blanks. Put melted lard in a copper pot, heat it, add three or five pieces of mud blank (depending on the number of customers, but no more than ten pieces), sesame seeds, peanut kernels and walnut kernels, stir-fry them with low heat until they are crisp and fragrant, and add sugar and various candied grains to stir them all out of the pot.
Sanhe Mud is named because it uses three main ingredients and the finished product is muddy. This product was created by Dong Shushan in Chengdu more than 50 years ago, and then managed by Gu Yue Hu Sweet Shop, so Chengdu people also call it "Gu Yue Hu Sanhe Mud".
Nowadays, Sanhe Mud has many operators in Chengdu, but it is made by Gu Yue Hu dessert shop and Xueyuan dessert shop.
Double-flavor pearl yuanzi is bright in color, beautiful in shape, moist in glutinous fragrance and suitable for both salty and sweet.
Raw materials: 500g of glutinous rice, 50g of jujube paste stuffing100g, clean chicken meat100g, 3 eggs, 50g of raw flour, half sausage, 50g of winter bamboo shoots (cooked), 50g of shredded coconut, appropriate amount of ginger and appropriate amount of chopped green onion.
The production process of double-flavor pearl yuanzi is as follows:
1. Wash glutinous rice and soak it in water (the time is long in winter and short in summer), take 400g, add egg liquid and green body while it is hot, and cool;
2. Squeeze and knead the jujube paste stuffing, make chicken into granules, cut sausage, ginger and winter bamboo shoots into small granules, fry them into three fresh fillings in the pan, and add chopped green onion to cool;
3. The glutinous rice blank is wrapped with sweet and salty stuffing and the remaining soaked rice, steamed in a cage (5 minutes), and taken out of the cage, and the sweet stuffing is evenly coated with shredded coconut.
4. Dress beautifully.
Dengying beef is a traditional famous food in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp, chew them carefully and have no aftertaste.
According to legend, 1000 years ago, Yuan Zhen, a poet in the Tang Dynasty who served as the imperial court supervisor, was demoted to Tongzhou as Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to have a drink. The beef slices in the appetizer were thin and fragrant, and there was no residue in the entrance. He was quite impressed and immediately named it "Dengying Beef". Light shadow, that is, shadow play, uses light to project the silhouette of people made of animal skins or cardboard onto the curtain. Calling this kind of beef "light shadow" shows that its meat slices are so thin that they can reveal objects under the light, just like the curtain in shadow play.
During the Guangxu period of Qing Dynasty, there was a stream of people named Liu in liangping county, Sichuan Province, who settled in Daxian County, taking roast meat and braised pork as their business. At first, the spiced beef slices he made were thick and hard, chewy when eating, and easy to plug his teeth, and the market was not smooth. Later, Liu thought about it day and night, and improved it step by step. He cut the beef into large and thin pieces, pickled it first, then baked it on fire, and sprinkled it with sesame oil when selling it. This kind of beef is crispy and delicious, and it is very popular in the market. Businessmen surnamed Liu have a prosperous business and have made a fortune as a result. Others saw that it was profitable and copied it one after another. Dengying beef gradually became a famous product in Sichuan.
The ingredients and preparation method of Sichuan Dengying beef are as follows: after selecting yellow cattle, the legs are clean and lean, without touching raw water, the fascia is removed, the joints are trimmed neatly and sliced into very thin large pieces of meat. Rub the meat slices with salt that is fried and ground, roll them into a cylinder, put them in a bamboo basket, and put them in a ventilated place to dry the blood. Spread the dried beef slices on the back of a bamboo basket, put them on a charcoal fire to dry the water vapor, steam them in a cage for half an hour, then cut the meat into slices one inch and a half wide with a knife, steam them again for half an hour, and take them out to cool. Cook the vegetable oil, add a little ginger and pepper, and move the oil pan away from the fire. 10 minutes later, put the pot on fire again, and remove ginger and pepper. Then evenly spread the bad sauce on the beef slices and fry them in the oil pan. While frying, stir them gently with a shovel. When the beef slices are thoroughly fried, move the oil pan away from the fire and take out the beef slices. Leave the cooked oil in the pot, add the spiced powder, white sugar, pepper noodles and pepper noodles on the fire, add the beef slices and stir well, take out the pot, add monosodium glutamate and cooked sesame oil, mix well, and let it cool.
Smoked duck is a famous snack in Sichuan, which has great influence in western Sichuan.
The basic preparation method is as follows: select the ducklings born in the same year, slaughter them, remove their feathers, gut them, wash them, remove the wing tips and duck feet, add salt and marinate them overnight, scald them slightly in boiling water until the skin is tight, remove them, put them in smoked Shanghai, smoke them with straw until they are brown, put them in a pot for cooking, and change the knife to plate when eating. To make smoked duck, the preparation of bittern is extremely important. Old bittern should be used in bittern, and timely spices, salt and sugar should be added each time. When making bittern, the duck should be fully pressed into the bittern with heavy objects. Generally, the marinating time is about 20 minutes, which will affect the quality of the duck.
Smoked duck is most suitable for autumn production, because the raw duck has grown up and is suitable for fat and thin at that time. Smoked duck is also a must-have for Mid-Autumn Festival. Chengdu is most famous for its duck shops in Huzidong and Wangpang.
The characteristics of smoked duck: golden red color, tender meat and rich smoke.
Pork Lungsin Chili Sauce
According to legend, in the 1930s, Guo Chaohua and his wife in Chengdu set up a stall along the street to sell lung slices, which were popular among the masses because of their fine production and unique flavor, hence the name "Husband and wife lung slices". In the future, it developed into a store operation, and the raw materials were meat, heart, tongue, belly, head and skin instead of the original lungs, which improved the quality and became one of the famous dishes in Sichuan.
Its preparation method is: clean beef and beef offal, blanch them thoroughly, put them in a pot, add old bittern and spice bags of pepper, cinnamon and star anise, and boil them for about two hours with slow fire. Cut the boiled beef and beef offal into pieces and put them into a plate; Spoon some old bittern, add monosodium glutamate, Chili oil, soy sauce and pepper powder to make a flavor juice, pour it on beef and beef offal, and then sprinkle with crispy peanuts and sesame noodles.
Husband and wife lung tablets are characterized by spicy and fragrant taste.
Zhangcha duck is a kind of smoked duck, which has to go through pickling, smoking, steaming and frying. Exquisite production, strict requirements, golden red color, crisp outside and tender inside, with the special fragrance of camphor wood and tea, is one of the famous dishes in Sichuan Province. It is the most famous one made by Chengdu "Fuluxuan" duck shop.
Raw materials: fat drake 1 bird. Salt, Shaoxing wine, pepper powder, pepper, fermented glutinous rice juice, etc.
Cooking method:
1. Cut the duck from the back and tail, take out the internal organs, wash them, cover the whole body with seasoning, marinate them, tighten the skin with boiling water, and drain.
2. Put the duck into the smoking stove, light it with camphor tree leaves and camellia tea mixed with straw, take it out when the duck skin is smoked yellow, steam it in a large bowl and let it cool.
3. Fry the duck in the oil pan until the duck skin is crisp and fragrant, take it out, cut it into sections and restore it to the plate.
This dish is carefully selected and made. It is a fat and tender drake that comes into the market in autumn. It is also called "Four-made Zhangcha Duck" after four processes of salting, smoking, steaming and frying. In the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which thrives in warm ground, and its leaves are oval, which is rich in the unique aroma of Cinnamomum camphora. It is a major feature of this dish to smoke ducks with scented tea. This dish is also very particular about serving on the plate. After the whole duck is smoked, it should be cut first and then reshaped, and restored to the plate, so that the duck is not only delicious, but also beautiful. When serving, it is served with "Lotus Leaf Soft Cake", which is especially delicious for the eater to roll.
Hot and sour soup is a Sichuan home-cooked soup. It is made from shredded pork, tofu, winter bamboo shoots and other materials by clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, removing boredom and helping digestion, which is very popular and widely circulated throughout the country.
The raw materials for making the hot and sour soup are: tofu 30g, cooked chicken (or ham), mushrooms, cooked lean pork shreds, water-soaked sea cucumber and water-soaked squid 1 5g, eggs 1 piece, starch 25g, chopped green onion 3g, soy sauce10g, lard 30g and monosodium glutamate.
Cooking method of hot and sour soup:
1. Cut tofu, mushrooms, sea cucumber and squid into thin filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low heat;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.
The biggest feature of Sichuan cuisine lies in its seasoning, diverse flavors and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, prickly ash, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely, hot and sour, spicy, litchi and strange flavor, among which there are 13 kinds related to spicy, all of which are thick and mellow, so-called "one dish is blindly followed by a hundred dishes".
Oil cake with instant noodles is a traditional snack, which is often used as breakfast and has great influence in western Sichuan.
The practice of scalding oil cake: brown sugar is beaten into a paste with a wooden stick, and flour and lard are added and kneaded evenly to form a filling; Slowly add flour into boiling water, fully stir until it is mature into hot water dough, take out the pot to cool, add appropriate amount of flour and knead it evenly, and tear it into 50 grams each; The agent is pressed into dough, wrapped in brown sugar stuffing, rolled into strips with a length of 8 cm and a width of 5 cm, pressed into the shape of ox tongue, and fried in oil until golden brown.
Hot noodle oil cake is crispy outside and tender inside, sweet and refreshing, cheap and good, and it is a good snack. The snack should be eaten hot, because the sugar filling is flowing, which is also called "live sugar oil cake".
Hot and sour bean curd is a famous local snacks in Chengdu, Leshan and other places in Sichuan. Tofu pudding used to be run in the form of sharing, which is popular in cities and rural areas. It is a folk snack with a long history.
To make beancurd, you need to choose superior soybeans, soak them in well water or river water and grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put the sweet potato starch and gypsum water mixed with water, pour it into the boiling soybean milk, and let it solidify into bean curd.
Hot and sour beancurd is a kind of beancurd, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add the beancurd that has been boiled in advance and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour, salty and fresh. The tofu pudding is tender, the ingredients are crisp and fragrant, the taste is thick and hot, and it has a unique flavor.
Hot and sour tofu pudding is a famous snack in Chengdu Tandouhua Noodle Shop.
Xufu aged rotten eggs are produced in Yibin, Sichuan, with soft and tender eggs, bright red color, long alcohol flavor and rich nutrition.
According to legend, during the Tongzhi period of the Qing Dynasty, there was a doctor of traditional Chinese medicine outside the west gate of Xufu, who liked to drink cellar wine and used it as a way to keep fit. In order to prepare wine for a long drink, he brewed cellar wine every year and used to put a few duck eggs in the wine to prolong the storage time of cellar wine. Once, he found that duck eggs soaked in cellar wine, the eggshell softened and fell off, the egg membrane was intact, the color was pleasing to the eye, and they were delicious and delicious. So, he told his relatives and friends about this discovery, and tasted it together, and the eaters all called it extremely beautiful. Afterwards, everyone scrambled to copy, which was the earliest "telling the house to ruin the eggs." In the year of Guangxu in Qing Dynasty, the defective eggs in Xufu started commercial production, and the quality was also greatly improved. By the early years of the Republic of China, the production technology and flavor characteristics of Xufu bad eggs were basically formed, and it had a certain production scale. Only four bad egg workshops, such as Daoxiang Village, Sun Zhixiang, Wuxiangzhai and Tianfuqi, have an annual output of more than 200,000, and their products are sold in Sichuan, Shanghai, Hong Kong, Macao and Nanyang.
Yibin's "Xufu Old Bad Eggs" is made from fresh duck eggs by bad pickling. In the process of pickling bad eggs, there are three procedures and more than a dozen processes, among which the process of knocking eggs is the most stringent. You must tap the eggshell gently with a bamboo stick with a thick little finger, and the eggshell is slightly broken and the egg membrane is intact. It takes one year from production to storage, and it tastes better if it is more than three years.
The eating method of "rotten eggs in the old days of Xufu" is very special: first, put the rotten eggs in a dish, add appropriate amount of sugar, then drop a little white wine, and stir them slightly with chopsticks. After the eggs, sugar and wine are integrated, you can slowly eat and drink the wine, which has a unique flavor.