Smoked bacon platter
Salty and delicious, preserved meat is essential.
As the name implies, bacon is the meat cured during the twelfth lunar month. In the era when there is no cold storage method, curing, smoking and air drying is the best way to store meat. Over time, it has become an indispensable opening dish for Sichuanese banquets. Sichuan people have to cook bacon in every household, and they can cook a lot at a time and eat it until the next year.
Fried Sichuan bacon with dried bamboo shoots
Ingredients: Sichuan bacon 150g, water-dried bamboo shoots 100g, oil, salt, garlic sprout, red pepper 1 piece, soy sauce, salt and dried pepper.
Practice:
1, take a piece of bacon of suitable size.
2. Add water to the pot and cook the bacon for half an hour.
3. Slice the cooked bacon for use.
4, dried bamboo shoots are soaked in water in advance.
5, garlic seedlings, peppers cut for use.
6. Start the oil pan, saute the dried peppers, and stir-fry the bacon in the pan for a while.
7. Add dried bamboo shoots and stir fry evenly.
8. Add appropriate amount of water, boil and cook for 5 minutes.
9. Add green garlic and stir-fry red pepper until it is green.
Fried bacon with garlic seedlings
Practice:
1, add a little oil and a few Chinese prickly ash to the wok when it is hot, take out the Chinese prickly ash after it smells, pour in the sliced bacon, and stir-fry until the bacon and fat are partially transparent.
2. Pour in a little soy sauce, stir well, then pour in the garlic sprouts, stir fry until the garlic sprouts are cooked, then turn off the heat.
Fried bacon with green pepper
Practice:
1, chopped onion and ginger, and diced green pepper.
2. Put oil in a hot pot, and add onion and ginger after the oil is hot.
3. Add the bacon and stir fry. After the bacon becomes discolored and fragrant, put the green pepper.
4, continue to stir fry, add a little sauce and salt.
5. After the green pepper looks like a tiger skin pepper, you can start the pot.
How to eat it correctly: Wash it with warm water and soak it for 10 minutes to balance the saltiness. Can be cut and boiled for 30 minutes, or sliced and fried. The bacon has been salted. Please add a small amount of salt to the delicious cooking. If the taste is light and cooked, you can change the water once in the process.
sausage
Like bacon, it is an indispensable food for Sichuan people's reunion dinner.
Dumplings are eaten in the northeast, dumplings are eaten in Guangdong, and sausages are served in Sichuan. Every household has to pack a few pounds of sausages. At first glance, there are neat, red and white sausages hanging on the balcony of every window sill, which are attractive and shiny. For Sichuanese, if you don't get sausages, you won't get the flavor of the year!
Sichuan style sausage
Materials:
Ingredients: 2500g pork.
Accessories: 250g casing, 20g flour.
Seasoning: 45g of salt, 40g of soy sauce, 50g of pepper10g, 50g of white wine, 50g of red wine, 20g of allspice powder and 0g of Chili powder10g.
Practice:
Stuffing: 2500 grams of pork, 40 grams of salt, 50 grams of high-alcohol liquor, 50 grams of red wine, 20 grams of spiced powder, 0/0 grams of Chili powder/kloc-,0/0 grams of pepper granules/kloc-,and 40 grams of soy sauce.
Outer skin: casing 250g, mineral water bottle mouth 1 piece, coarse cotton rope, toothpick.
Washing casing: 20g of flour and 5g of salt.
1 Weigh the seasoning materials for later use, and wash the pork for later use.
2. Turn the casing over with chopsticks and remove the stolen goods with the back of the knife, then rub it with flour, and finally wash it with salt and soak it in clear water for later use.
3. Cut the meat into blocks, which can be cut into cubes with a square of 1 cm, or into strips of 2x 1 cm. Add seasonings into the meat and mix well.
4. Take a plastic bottle of mineral water, and cut off the body with a bell mouth at the bottle mouth for later use.
5. Take 1 m at a time for the casing, and then tie a knot at the tip. The other end of the casing is sleeved at the plastic bottle mouth, and tied tightly with a rope to prevent it from slipping from the bottle mouth.
6. Pick up the meat strips with chopsticks and stuff them into the plastic bottle mouth, and stroke the meat pieces stuffed into the casing down by hand. When the casing is almost full, squeeze the casing by hand, and then fasten the interval10cm with cotton rope.
7. Finally, pull out the mouth of the casing from the plastic bottle mouth and fasten the seal with cotton rope.
8. Poke a small hole in the whole body with a toothpick, hang the sausage on the south balcony and expose it to the sun. It can be done in 4 or 5 days in the sunny day. If it takes longer on cloudy days, the casings are tightened when exposed to the outside, and it is enough to pinch them with your hands (the dried sausages can be frozen in the refrigerator or laid flat in a cardboard box in the shade).
Sichuan style sausage fried cauliflower
Practice:
1, cauliflower washed and torn into small flowers. Steam the sausage in a pressure cooker for 20 minutes.
2. Heat the oil in the pot and stir-fry the garlic slices. Steam the sausage until it is 80% cooked, slice it, put it in the pot and turn to low heat. Stir-fry the sausage until it is transparent and spit oil slightly.
3. Pour in cauliflower, pour in a little water and cover the lid. It is necessary to make cauliflower cooked and maintain a crisp taste, and simmer for 2 minutes.
Cold chicken
Spicy and delicious, appetizing and refreshing.
Before hot dishes are served, cold chicken nuggets are definitely the most popular appetizing cold dishes in a table of reunion dinner. The tender chicken is soaked in red and bright Chili oil, and when you bite it down, the refreshing meat will explode in your mouth, attracting all the greedy insects, just waiting for the following dishes to appear ~
Spicy cold chicken
Ingredients: chicken leg 1 000g, ginger1block, 2 tablespoons of Pixian bean paste, 30g of sweet noodle sauce, 3 bowls of chicken soup, 8 tablespoons of sugar, more Chili oil, proper amount of white sesame, salt, 2 tablespoons of pepper powder 1-2, and pepper powder/kloc.
Practice:
1, chicken leg with beaten ginger, cook for about 20 minutes.
2, chicken legs and small pieces, for use. The soup of boiled chicken is reserved for use;
3. Put about 2-3 rice bowls of chicken soup in the pot;
4. Add Pixian bean paste, appropriate amount of salt and pepper powder;
5. After the fire boils, simmer for 0/0 minute with low fire;
6. After filtering the soup, pour it into the chicken pieces, and filter out the douban residue and pepper residue to avoid affecting the taste;
7. Add Chili oil, pepper powder, white sugar and white sesame seeds;
8. Just mix well.
Salty/sweet boiled
There is more than a year, and it is delicious.
Salty/sweet boiled white is an indispensable dish in the "three steamed and nine buckled" of Sichuan peasant banquets. The so-called "three steamed and nine buckled" is the emphasis of folk banquets, mainly steamed and stewed, which is affordable and fat. Simple and plump cooking is the ultimate in eating meat. Without too many seasonings and procedures, eating is the original taste of meat, but it is high in fat and calories, so girls should eat less ~
Sweet boiled and salty boiled are both Sichuan dishes, they are like twins ~
sweet white
Ingredients: 250g of fresh pork rib with skin (middle part of pig, called hard pork rib in the north, including pork belly, thin skin and fat and thin connection), 0/00g of glutinous rice100g of brown sugar100g, 50g of cooked lard, 50g of white sugar, 5g of sugar color and 35g of red bean paste.
Practice:
1, clean the pork ribs, boil them with clear water, take them out, wipe off the oil and water on the skin, and put a layer of sugar red on them while they are hot to cool.
2. Wash the glutinous rice clean, steam it into glutinous rice in a cage, mix 50 grams of brown sugar while it is hot, and add cooked lard 15 grams and mix well.
3. Stir-fry the bean paste (which can be cooked and ground with other miscellaneous beans) with cooked lard in the pot, stir-fry the brown sugar for a few times, scoop it up, and let it cool for later use.
4. Cut the meat into 5 cm-long, 3 cm-wide and 0.5 cm-thick sandwich slices (the first slice is cut to the skin, not cut off, but cut off with the second knife), put a portion of fried bean paste in the middle of each slice, put it into a steaming bowl, and put it in a group of 4 slices in a zigzag shape, then fill in glutinous rice and steam it in water until it is cooked. When eating, turn the buckle into a plate and sprinkle with sugar.
Steamed Meat
Steamed vegetables steamed vegetables, thriving.
Steamed pork is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, rice flour is oily and full of five flavors. And the materials are not limited, beef, mutton, fish, pork can be steamed, and pumpkin and potato can be used as the base ~
Before cooking Sichuan-style steamed meat powder, we still need to prepare all the materials just like cooking other dishes. The materials needed to make Sichuan-style steamed meat powder are pork belly, rice flour and Sichuan-style bean paste (these three are the most important materials), and then we need to prepare the auxiliary materials: cooking wine, salted salt, sugar, oil, ginger and soy sauce.
Steamed Meat
Practice:
1, cut the meat, not too big, not too small, just press it appropriately. I also added some spareribs. Let's take a closer look at those white tiles, which are fat!
2. Prepare an onion and change the section; Slice ginger; Zanthoxylum bungeanum is appropriate.
3, potato hob block.
4 taste the meat with salt, soy sauce, soy sauce, pepper noodles, sea pepper noodles, pepper powder and sugar, and add ginger slices and onion segments by the way.
5, the pot is hot, pour in the powder, add pepper, and stir fry. When you feel a little sticky, pour some oil into it, and then stir-fry until the powder turns golden yellow, and that's it!
6. Pour the delicious meat and potatoes into the pot and use powder and even.
7, on the steamer, first fire 10 minutes, then change to medium heat for about half an hour, the specific time is up to everyone.
8. Steamed ...
Chicken with Chili, sesame and red oil
(1) Chop the chicken into pieces.
(2) Mash pepper and pepper, heat 20 grams of cooking oil and put it in.
(3) After the water is boiled, add the chicken pieces, and the chopsticks can be pierced thoroughly.
(4) Put the chicken pieces into a pot, add pepper, pepper, salt, cooking oil and monosodium glutamate and stir.
Features: Delicious and appetizing.
Practice of husband and wife lung film
(1) Cut the beef into chunks weighing about 500g, put it in the pot together with the beef offal, add water and bring to a boil. When the meat is white and red, decant the soup. The beef and beef offal are still put in the pot, pour the old brine, add the spice bag, white wine and refined salt, add about 400g of water, and after boiling on high fire for about 30 minutes, switch to a small one.
(2) Bring the marinade to a boil with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavored juice.
(3) Cut the cooled beef and beef offal into pieces with a length of 4cm, a width of 2cm and a thickness of 0.2cm respectively, pour in the marinade and mix well, divide them into several plates, and sprinkle with crispy peanut powder and sesame noodles.
Family reunion (also known as Buddha jumping over the wall):
(1) Wash Chinese cabbage, vegetarian belly, bean curd, cooked bamboo shoots and ginger and cut them into pieces, peel vegetarian ham and taro and cut them into pieces, lotus seeds, vegetarian shark's fin and? Wash them separately, soak them in water with mushrooms and drain them for later use.
(2) Put taro in hot oil and fry for1-2 minutes.
(3) Take another oil pan, add ginger slices and Chinese cabbage and stir-fry.
(4) Put the fried Chinese cabbage, other materials and seasonings in a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.
Braised chicken soup with medlar
(1) Wash the old hen, cut it into pieces and blanch it.
(2) Add water to the stew, add chicken pieces, simmer until the chicken is cooked, add vermicelli and medlar, simmer until it is fully cooked, and add seasonings.
Features: the soup is fresh and delicious, benefiting qi and enriching blood.
Fish-flavored prawns
(1) remove the head and shell of the shrimp, sew a knife from the back of the shrimp, slice it into two pieces, take out the black sand gland, cut each piece into two pieces, put it in a bowl, add cooking wine and salt, add dried bean powder to the egg liquid to make a paste, and mix the shrimp well.
(2) Mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup and water bean powder into fish-flavored juice.
(3) When the oil in the pot is heated to 60%, put the shrimps in section by section, fry them a little, then take them out. When the oil temperature rises, put them in the pot and fry them until the surface is crisp, then take them out.
(4) Drain the remaining oil in the pot, soak the chili peppers, stir-fry until red, add the onion, ginger and garlic, stir-fry until fragrant, cook the fish sauce, stir-fry evenly, then add the shrimp pieces, stir-fry evenly, and serve.
Features: bright red color, crisp outside and tender inside, salty, sweet and sour taste, and prominent flavor of ginger and garlic.
Roast chicken with chestnuts
(1) Wash the chicken, chop it into pieces, blanch it with boiling water, remove it, rinse it with cold water, and control the moisture.
(2) Heat a wok, pour a little vegetable oil, add sugar, stir-fry until red, then stir-fry chicken pieces, add soy sauce, cooking wine and water, add shredded onion, shredded ginger, aniseed and pepper noodles, simmer for 40 minutes, add peeled chestnuts and black dates, add salt and cook for 20 minutes.