Mapo Tofu is a classic dish in Sichuan cuisine. It is delicious but not easy to cook. It combines the spicy and delicious taste with the "hot, crisp and tender" taste, and gives full play to the spicy taste in Sichuan cuisine. At the beginning, Mapo Tofu was not well-known. With the popularity of Pixian bean paste, it entered thousands of households and jumped from a simple dish to a well-known dish.

Every time I serve this Mapo bean curd, I have to prepare a big bowl. The rice is 8% full, then I scoop in seven or eight spoonfuls of bean curd, and slowly mix it evenly, so that the rice grains are covered with red oil. It is spicy, salty, smooth and delicious, and I have been sweating all the time.

Second, fish-flavored shredded pork

Fish-flavored shredded pork was created by a Sichuan cuisine master in the Republic of China. This dish has a spicy, salty and sour taste. The onion, ginger and garlic are rich in flavor. The most unique thing is that it is rich in fish flavor, but fish is not used in the whole process. For a person who doesn't like spicy food, it can't resist the temptation of fish-flavored shredded pork. It is spicy with a little sweetness, and his appetite is instantly opened.

The history of shredded pork with fish flavor is not long. In many ancient Sichuan recipe records, shredded pork with fish flavor does not appear. It is bright in color, soft, tender, salty, sweet and sour, and its unique taste makes it famous in World War I and quickly popular. When taking the chef's certificate exam, shredded pork with fish flavor is a third-class dish that must be tested.

Third, scrambled eggs with tomatoes

Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, is the most common and classic dish, which exists in all major cuisines. It tastes sweet and sour, especially for next meal. The main ingredients are tomatoes and eggs, and white sugar should be added to refresh the seasoning. When restaurants fry this dish, they should add two spoonfuls of tomato sauce to make the tomatoes more sour and sweet.

Stir-fry eggs first, then tomatoes, stir-fry the juice of tomatoes, and the soft ones will taste good. Now most varieties of tomatoes are hard, which also leads to bad taste. When cooking at home, be sure to stew for a few more minutes. The softer the better, the bibimbap with tomato soup will taste smooth, rich in color and fragrance, especially for children who stutter and have no pressure.