How to fully understand Sichuan cuisine?

Material: 4g of pork leg with skin, 1g of green garlic sprout, 25g of Pixian watercress, and 1g of sweet noodle sauce

Practice: wash the meat, cook until the meat is soft, take it out, cool it, slice it for later use, and cut the green garlic into sections; Stir-fry the sliced meat in a 6% hot oil pan until it turns into an ear shape. Stir-fry the chopped Pixian watercress and color it, then stir-fry it with sweet noodle sauce to make it fragrant. After seasoning, turn over the green garlic and serve.

Fish-flavored shredded pork

Raw materials: 25g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil and starch.

Method: Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, and mix well to taste and size. In a small bowl, add fresh soup, yellow wine, garlic paste, sugar, monosodium glutamate, Jiang Mo, chopped green onion, and water starch to make seasoning for later use. Heat the pan, add cooking oil, and when the oil temperature rises to 6%, put the shredded pork in the pan, cut off the oil and serve immediately. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, add bean paste and stir-fry for a few times, finally add shredded pork and spare seasoning, stir-fry over high heat, pour in spicy oil, sprinkle with pepper powder and stir well.

Home-cooked hot and sour soup

Basic ingredients: tofu 3g, cooked chicken (or ham), mushrooms, cooked and lean pork shreds, water-soaked sea cucumber and water-soaked squid 15g each, 1 egg, starch 25g, chopped green onion 3g, soy sauce 1g, lard 3g, monosodium glutamate 1g, pepper 1g each, balsamic vinegar 6g and refined salt 5g.

Cooking method: 1. Cut tofu, mushroom, sea cucumber and squid into fine filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken the wet starch, and then 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.

spicy cabbage

75g of core and leaves of Chinese cabbage and 1g of dried pepper are the basic materials. Seasoning: 1 grams of vegetable oil, 5 grams of salt and monosodium glutamate, 25 grams of cooking wine, 3 grams of soy sauce and 25 pieces of pepper.

(1) Wash the Chinese cabbage and break it into pieces, and cut the dried peppers into sections for later use. (2) After the frying spoon is heated with oil, put the pepper into it and stir-fry it a few times, then add the dried chili until it becomes discolored, add the cabbage and salt and stir-fry it a few times, then add the cooking wine, soy sauce and monosodium glutamate, and stir-fry it evenly at the same time.

Spicy shredded squid

Basic materials: 3g of squid, 1g of vinegar, 25g of soy sauce, 75g of wet starch, 1g of peanut oil, 1g of green onion, 3g of dried red pepper, 25g of cooking wine, 3ml of chicken soup, 5g of sesame oil and 1.5g of refined salt

1. 2. Heat the wok, add 25 grams of peanut oil, heat it, cook cooking wine, add salt and 15 ml of chicken soup, boil it, pour in shredded squid, cook it a little, take it out and set aside. 3. Wipe the dried red pepper, remove the pedicle, remove the seeds, and cut into filaments; Peel the scallion, wash it and chop it. 4. Heat a clean pot, add the remaining 75g of peanut oil, stir-fry dried red pepper shreds, soy sauce, salt and vinegar for a few times when the fire is 5% hot, pour the remaining chicken soup and squid, boil, add wet starch, thicken, add chopped green onion, pour sesame oil, take out of the pot, and serve.

Mapo Tofu

Ingredients: three pieces of tofu, one tael of beef foam (about 4g), bean paste, spicy powder, fermented soya beans chopped garlic, ginger rice, Chili powder, and appropriate amount of soup.

Practice: 1. Cut the tofu into small cubes, marinate it with salt, and drain it after flying water. 2. After oiling, stir-fry the beef foam and bean paste together, and add spicy powder, fermented soya beans velvet, ginger rice and Chili powder to taste. 3. Add tofu and a little soup, bring to a boil with slow fire, thicken with raw flour, sprinkle with pepper powder when it is thick, and serve.

boiled beef

5g of raw beef. 1g from bamboo shoots and 5g from garlic shoots. 15g of dried chili, 1g of soy sauce, 2g of Danxian watercress, 1g of fermented glutinous rice juice, 2g of salt, 3g of pepper, 75g of vegetable oil, 1g of cooking wine, 15g of bean powder and 5g of fresh soup.

Method: Cut beef into pieces about 5 cm long, 3 cm wide and .3 cm thick, add salt, bean powder and wake-up sauce and mix well. The lettuce tip is cut into thin slices about 6 cm long. Garlic seedlings are cut into sections about 4.5 cm long, and Danxian watercress is finely chopped. Put the wok on a high fire, add oil and heat it, stir-fry the peppers until they are dark red, take them out and chop them up. The bean sprouts in the pot are excellent. Stir-fry the chopped pepper and Artemisia shoot tips for a few times, add fresh soup, add cooking wine, soy sauce and garlic sprouts, and cook until the garlic sprouts are broken. Pick out the bamboo shoots and garlic sprouts and put them in the nest plate. Shake the sliced meat into the pot, stir it when it boils, cook it, spoon it on the dish, sprinkle with pepper powder and pepper noodles, and then pour boiling oil.

pepper chicken

raw material: a tender chicken (about 5g). 3g of pepper, 1g of shallots, 1g of ginger and onion, 1g of cooking wine, 2g of salt, 1g of soy sauce, 1g of sesame oil, .5g of monosodium glutamate and 5g of fresh soup.

Method: Remove the head, neck, wings and feet of the tender chicken, wash and drain, then add ginger, onion and cooking wine into a boiling soup pot to cook, scoop it up, soak it in cold boiling water, remove and dry the water, remove the chicken bones and change it into slices (or strips). Wire, block), into the plate. Remove black seeds from Zanthoxylum bungeanum, wash shallots and cut them into flowers. After mixing, add a little salt and chop them into fine powder. Put them into a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate and cool soup, mix well to make pepper juice, and pour it on the chicken slices. Supplement of the informant 29-4-3 18:51 Scallion and Spicy Fish < P > 4g of fresh fish. 5g of onion, 5g of salt, 2g of cooking wine, 15g of ginger, 5g of vegetable oil, 15g of pickled peppers, 5g of fresh soup, 1g of soy sauce, 15g of sugar, 5g of vinegar, 5g of sesame oil, 5g of Chili oil and 2g of pepper.

Method Fresh fish is washed, cut into strips about 6 cm long and 2 cm wide, mixed with salt, cooking wine, ginger and pepper, pickled and flavored, and drained of juice and ginger. Put the pot on a high fire, heat the vegetable oil to about 2℃, and fry the fish strips until they are yellow. Pour off the oil in the pot, put the vegetable oil into the pot to heat it, stir-fry the onion until it is fragrant, then add the ginger slices and Chili peppers slightly, and add fresh soup, salt, soy sauce, cooking wine and a little sugar and vinegar. When the fish strips are boiled, add sesame oil and Chili oil on medium heat until the juice is thick and dry, and take the pot and put it in a dish to cool. When eating, put onion on the bottom of the plate, put fish sticks on it, remove ginger slices and Chili festival, and pour the original juice on the fish sticks.

douban herring

Three fresh crucian carp (15g per treaty). 2 grams of watercress, 1 grams of cooking wine, 5 grams of salt, 1 grams of ginger, 1 grams of onion, 1 grams of garlic, 5 grams of soy sauce, 1 grams of sugar, 1 grams of vinegar, 15 grams of fresh soup, 5 grams of vegetable oil and 15 grams of starch.

Method: Scales, gills and internal organs of crucian carp are cleaned, then two knives are cut on both sides of the fish, and then the fish is salted with cooking wine and salt. Mince the watercress in Danxian County. Shred ginger and garlic, and cut onion into fine flowers. Put the wok on a strong fire. Heat the oil (about 2℃), add the crucian carp and fry it. About 75 grams of oil is left in the pot. When the fragrant wells of watercress, ginger and garlic in Xiadan County are red, add crucian carp. Fish soup, soy sauce, salt, and sugar are simmered until the fish is cooked and tasty. Take out the fish and put it on a plate. Use high heat to collect juice, thicken it, cook it with vinegar and push it. Sprinkle with chopped green onion and start the pot. Pour it on the fish and serve.

pickled fish

Three fresh crucian carp (15g per treaty). Soak 5 grams of green vegetables. 15g of pickled pepper, 1g of ginger and garlic, 15g of onion, 5g of vegetable oil, 1g of fermented grains juice, 1g of cooking wine, 1g of soy sauce, 15g of fresh soup, 1g of sesame oil and 15g of starch.

Method: Scales and gills of crucian carp are removed, and after disembowelling, it is washed, and several vertical cuts are made on both sides of the fish. Soak vegetables (only with vegetable sticks) and cut into 1.5 cm long filaments. Pickled peppers, ginger and garlic are finely chopped. Cut the onion into fine flowers. Put the wok on a strong fire and pour the vegetables. Heat the oil to about 2℃, fry the crucian carp for about 3 minutes until both sides are slightly yellow, remove some oil, leave about 1g of oil in the pot, push the fish to the side of the pot, and add pickled peppers, ginger, garlic, wake-up sauce and shallots for fragrance. Then add cooking wine, soy sauce, soup, etc. in turn, push the fish back into the pot, bring it to a boil with medium heat, add soaked vegetables and cook for about 1 minutes (turn over during cooking), pick up the fish and put it into a plate, put chopped green onion and sesame oil in the pot, thicken it, and pour the juice on the fish.

characteristics Carassius auratus is tender, salty and palatable, slightly sour and spicy, with strong Sichuan local flavor.