Sichuan cuisine menu daquan

Sichuan style potato roasted sparerib

Efficacy and characteristics: lowering blood sugar, lowering blood lipid and beauty beauty.

Manufacturing raw materials:

300g of ribs, 500g of potatoes, 2 tablespoons of Pixian bean paste (30ml), 2 tablespoons of soy sauce (30ml), cooking wine 1 tablespoon (15ml), Jiang Mo15g, 2 grains of aniseed and pepper15ml.

Exercise:

1, chop the ribs, blanch them with boiling water to change color, wash off the blood foam for later use, and chop Pixian bean paste for later use;

2. Peel the potato, cut it into small pieces, soak it in clear water for a while, remove the variable starch, put 1 tablespoon (15ml) oil in the pot, heat it, fry the potato until golden brown, and take it out for later use;

3. Heat the wok, add 2 tablespoons (30ml) of oil, add the blanched ribs and fry until golden brown;

4. Add bean paste and Jiang Mo, stir well, and stir-fry until fragrant;

5. Add soy sauce and cooking wine and stir evenly;

6, add the right amount of boiling water (no ribs), boil, add aniseed and pepper;

7. Cover and simmer for 20 minutes until the ribs are crisp and rotten;

8. Add the fried potato pieces and cook for 5 minutes until the soup is dry. Season with salt and sugar.

Braised tripe with red oil

Efficacy, characteristics, freshness, refreshing and stomach strengthening.

Manufacturing raw materials:

Niubaiye 300g. Ingredients: dried pepper 10g, 4 slices of ginger, 2 cloves of garlic, and spicy radish 10g. Seasoning: 1 tbsp cooking wine, 1 tbsp Chili sauce, 1 tsp white vinegar, a little salt, 1 tsp sugar, a little chicken powder.

Exercise:

1, beef venetian blinds is washed and shredded;

2. Chop two slices of ginger and garlic;

3. Add water to the pot, add two pieces of ginger and bring to a boil;

4. After the water boils, blanch the cut beef venetian;

5. Add cooking wine after about one minute;

6. Continue to cook for half a minute, turn off the fire and take out the beef louver;

7. Put the fished beef louver into cold water immediately, pick it up later, and drain it for later use;

8, another pot, put two spoonfuls of oil, heat on high fire;

9. Heat the oil to 60% heat and add dried chili;

10, put a tablespoon of Chili sauce;

1 1, stir-fry for one minute, turn off the fire and pour into a clean bowl;

12, pour the red oil into the cowleaves soaked in cold water;

13, adding minced ginger and garlic;

14, with a little refined salt;

15, add a teaspoon of fine sugar;

16, add a little chicken powder;

17, add a teaspoon of white vinegar;

18, add chopped spicy radish and stir well.

Boiled Fish with Pickled Cabbage and Chili

Manufacturing raw materials:

3 kg grass carp 1, Sichuan pickle 1, 3 tablespoons Pixian watercress, 20 Chinese prickly ash, 3 tablespoons soy sauce, 5 ginger, chives 1, coriander 1, 5 cloves garlic vinegar 1 tablespoon, 2 tablespoons sugar, sesame oil/tablespoons.

Exercise:

1, grass carp scales and internal organs, washed and cut into 2-3 finger-wide sections, and then cut from the middle. Sichuan pickles are cut into strips for later use.

2. Pour the soy sauce and cooking wine into the fish pieces and marinate for 15 minutes.

3. After the oil in the pot is hot, put the ginger slices and pickled fish pieces in the yard, let them stand, fry for two or three minutes on low heat, add cooking wine to remove the fishy smell, and don't fry the fish in half. Use the time of frying fish as seasoning: mix Pixian watercress, pepper, soy sauce, vinegar, sugar and scallion evenly.

4. Pour the prepared ingredients into the pot, sprinkle kimchi strips on the fish pieces, add hot water until it is just half of the fish, stew for 20 minutes on medium heat, sprinkle chopped coriander and minced garlic before taking out the pot, and pour sesame oil.

Kung Pao Chicken?

Manufacturing raw materials:

Diced chicken, peanuts, bean paste.

Exercise:

1, take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt and wet starch and mix well. This diced chicken was prepared by the chef first, so I don't need to operate it any more. Peanuts are also fried in advance, which is much more delicious than mine. It feels crisp.

2. Light the wok, put the base oil on it, heat it, first put pepper, stir-fry, take out pepper, stir-fry diced chicken, stir-fry bean paste until brown, stir-fry cooking wine, then add ginger and garlic, stir-fry until fragrant, and quickly pour in the sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make it into a \ "

3. After the juice is boiled, add peanuts, stir fry for a while, and add some chopped green onion.

Black pepper pork knuckle

raw materials

Raw material: pig hand 300g. Seasoning: 2 tablespoons oyster sauce, chopped black pepper 1 teaspoon, onion 1/2, and 75ml of Sanhua wine.

Exercise:

1, take an empty bowl and put in oyster sauce;

2. Add black pepper;

3. pour three wines;

4. Mix well and use as black pepper juice for later use;

5, the pot is hot, pour a little olive oil;

6. put in the washed and diced pig's hand;

7. Slowly fry until both sides of the pig's hand are yellow;

8. Pour in the prepared black pepper juice and stir-fry slowly on low heat;

9. Until the soup is thick and the pig's hands are evenly colored;

10, pour a proper amount of water on the pig's hand. After boiling over medium heat, turn to low heat and simmer for about an hour and a half;

1 1, after cooking, remove the pig's hand and put the soup in a bowl for later use;

12. Wash the pan, reheat it, add chopped green onion and fry it on low heat;

13, stir-fry until the onion is yellow and soft, and add the black pepper;

14, pour the soup left by the boiled pig's hand, stir it evenly and pour it on the pig's hand.