Several methods of seasonal Sichuan cuisine

600 grams of pig hind legs

Material dosage:

6 grams of Yongchuan Douchi, 8 grams of sweet noodle sauce, 25 grams of douban hot sauce, 60 grams of red soy sauce 15, 60 grams of green garlic, 0/30 grams of crude oil/kloc-0, and 20 grams of yellow rice wine.

Production method:

(1) Wash pig hind legs, put them in a soup pot and cook for 20 minutes until the skin becomes soft, take them out and dry them a little, and cut them into fat slices with a thickness of 0.4cm, a width of 4cm and a length of 5cm. Chop the bean paste and lobster sauce. Green garlic is mostly garlic, leaving a little green leaves, washing and cutting into 4 cm long segments.

(2) Heat the wok with raw oil, add the meat slices, stir-fry until the oil is vomited, stir-fry the watercress, lobster sauce, yellow wine, sweet sauce and red soy sauce together, then add the green garlic pieces for stewing, and then take out the wok and put it into the wok.

Steamed sparerib with flour

Raw materials:

Pork ribs, rice flour, coriander, douban, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.

Method:

1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well.

2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.

Features: salty, spicy and delicious, ribs are soft and waxy.

Hot and sour tofu: Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.

To make tofu, you need to choose the best soybeans, soak them in well water or river water and grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.

Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.

Braised shrimp

Raw materials: live shrimp (about 1 kg 2 Liang)

Ingredients: potatoes, winter bamboo shoots, celery and green onions. Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.

Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.

Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!

Suitable for people: suitable for all ages, but generally the first choice for women.

The Method of Super Spicy Chicken in Classic Sichuan Cuisine

Raw materials:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces and add salt.

Mix well with cooking wine, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 7 layers, pour in ginger and garlic and stir-fry until the smell begins to choke the nose, then pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar and cooked sesame seeds, and stir-fry evenly.

note:

1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chickens with pepper instead of a few peppers and peppers appearing in the chicken nuggets.

2. When the fried chicken is sprinkled with salt, it must be sprinkled enough. If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken shell has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which affects the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it is fried for a long time, it is really dry. It's dead meat. It tastes terrible and has no taste at all. Therefore, the heat must be large, and it is better to be crisp outside and tender inside.

Pepper snail

Snail meat is sweet and salty, cold in nature, has the effects of clearing away heat and promoting diuresis, detoxifying and relieving pain, and is rich in calcium. Taoranju, a famous shop in Chongqing, started with Chili snails.

Ingredients: snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, white sugar, chicken essence, cooked sesame seeds and chopped green onion.

Production method: ① Wash the snail, put it in a pot, add water, cooking wine and balsamic vinegar, boil it, and remove the head and shell. (2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, stir-fry the snail over high fire until it is cooked and tasty, take it out of the pan and put it on a plate, sprinkle with cooked sesame seeds and chopped green onion and serve.

Shancheng spicy chicken

Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.

Ingredients: 500g cock, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion and chicken essence.

Production method: ① The cock is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use. ② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 10 to 15 minutes. (3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.

Fried shredded pork with sweet and sour sauce

Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

Ingredients: 300 grams of pork leg, appropriate amount of soaked magnolia slices, soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.

Production method: ① Shredding pork, slicing Magnolia Officinalis, shredding Auricularia auricula, putting into a bowl with shredded pork, adding refined salt, Shaoxing wine and wet starch, and mixing well. (2) Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice. (3) Put the wok on high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.

Boiled fish with Chinese sauerkraut and Chili

The pioneer of Chongqing's home cooking, the land and water on one side and the people on the other.

Ingredients: grass carp 1 strip, pickled cabbage 250g, 2 eggs, lard, ginger slices, garlic, chopped green onion, scallion, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.

Production method: ① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder. (2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder. (3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion. (4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.

Beef omasum hotpot

Ingredients: 250g of tripe, 250g of garlic sprout and 250g of onion, 20g of beef liver, 250g of sirloin, 250g of spinal cord and 0/00g of mash juice, 500g of fresh vegetables, 40g of dried pepper, 40g of ginger slices and fermented soybean, 6 egg whites, 250g of beef soup and 200g of butter.

Method: Cut tripe into 3cm wide, loin and liver into thin slices, and onion and garlic into 8cm long. Heat 75g butter to 60% heat, stir-fry with watercress, add Jiang Mo pepper, stir-fry until fragrant, add beef soup to boil, add cooking wine, lobster sauce and fermented glutinous rice juice to boil, and then put them into hot pot and marinade. Spinal cord, tripe, liver, sirloin, beef and garlic, onion, fresh vegetables, salt and butter can be put into the dish respectively.