Practice of Sichuan Traditional Snacks Chuanchuanxiang

Practice of Sichuan Traditional Snacks Chuanchuanxiang

Lead: Chuanchuanxiang is one of the traditional snacks in Sichuan. Many people call it "small hot pot" because it is actually another form of hot pot. Here I introduce two traditional Sichuan snacks, and welcome your reference!

The first way to string incense

1. Salt water production. Put the pot on the fire. Boil the vegetable oil until it is half ripe, add Pixian watercress (first fine), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

Step 3: Iron. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. Dip in food. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you. Wonderful reading: Sichuan hot and sour powder, a famous snack.

Method 2 of stringing incense

Ingredients: Sichuan spicy hot pot base 25g, soup stock 500g, rice wine 20g, sugar 25g, monosodium glutamate 5g, soy sauce 100g, pepper 25g, dried pepper 50g and a little sesame oil. 5 slices of dried tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

Exercise:

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, add seasoning of Sichuan spicy hot pot, and stir-fry slightly with rice wine.

2. Put the remaining materials and broth into a wok to boil, and then cook your favorite food and eat it with hot pot dishes.

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