Szechuan Cuisine Recipes (Traditional Delicious with Spicy Taste)

Sichuan cuisine is one of the eight major Chinese cuisines, famous for its unique spicy flavor. Represented by Sichuan, Sichuan cuisine is one of the most representative cuisines in China. Sichuan cuisine is characterized by spicy taste, rich aroma, color and flavor, and there are many classic traditional delicacies. Below, I will introduce you to some traditional Sichuan cuisine production methods and steps.

One, Ma Po Tofu

Ma Po Tofu is one of the classic dishes in Sichuan cuisine, which is characterized by tender tofu and a strong spicy flavor. Here are the steps for making Ma Po Tofu:

1. Prepare the ingredients: tofu, minced beef, bean paste, chili powder, minced ginger and garlic, chopped green onion and so on.

2. Cut tofu into cubes: cut tofu into small cubes and blanch it in boiling water to remove fishy odor.

3. Stir-fry seasoning: put the right amount of oil in the pot, add bean paste, chili powder, ginger and garlic minced and stir-fry.

4. Stir fry minced beef: add minced beef into the pan and stir fry.

5. Add tofu: Add blanched tofu to the pan and stir-fry well.

6. Add seasoning: add appropriate amount of salt, chicken essence, cooking wine and other seasonings, stir fry evenly.

7. Dispatch to plate: finally sprinkle with chopped green onion can be.

Two, boiled fish

Boiled fish is one of the classic dishes in Sichuan cuisine, which is characterized by tender fish, spicy flavor. Here are the steps for making boiled fish:

1. Prepare the ingredients: grass carp, bean sprouts, bean paste, chili powder, minced ginger and garlic, chopped scallions and so on.

2. Fish fillet processing: remove scales and internal organs of grass carp, cut into slices.

3. Prepare the seasoning: prepare the bean paste, chili powder, ginger and garlic powder, chopped green onion and other seasonings.

4. Stir-fry the seasonings: Put a moderate amount of oil in the pan, add the bean paste, chili powder, ginger and garlic and stir-fry.

5. Add water: add appropriate amount of water and boil.

6. Add fish slices: put the fish slices into the boiling water and cook until the fish slices change color.

7. Add bean sprouts: add bean sprouts to the pot and cook until cooked.

8. Remove from the pot and plate: sprinkle chopped green onion at the end.

Three, Kung Pao Chicken

Kung Pao Chicken is one of the classic dishes in Szechuan cuisine, which is characterized by tender chicken and spicy taste. Here are the steps for making Kung Pao Chicken:

1. Prepare ingredients: chicken breast, peanut rice, dried chili peppers, chopped green onion, ginger and garlic.

2. Chicken breast dicing: cut chicken breast into small dices and marinate for a few moments with cooking wine, salt and starch.

3. Stir fry the seasoning: put the right amount of oil in the pot, add dried chili, onion, ginger and garlic and stir fry.

4. Stir-fry the diced chicken: add the marinated diced chicken into the pan and stir-fry until browned.

5. Add peanut rice: Add peanut rice to the pan and stir-fry well.

6. Add seasoning: add appropriate amount of salt, sugar, chicken essence and other seasonings, stir fry evenly.

7. Dispatch the pan and plate: finally sprinkle with chopped green onion.

Sichuan cuisine recipes (traditional delicious, spicy taste) is an introduction to the production methods and steps of Sichuan cuisine. By making three classic Sichuan dishes, namely Mapo Tofu, Boiled Fish and Kung Pao Chicken, we can savor the traditional deliciousness and spicy taste of Sichuan cuisine. We hope you can try to make these delicious Sichuan dishes and enjoy the unique flavor of Sichuan cuisine. Let's start the culinary journey of Sichuan cuisine together!