Sichuan New Year's Eve Dinner Recipes

January 28th is New Year's Eve! It's almost New Year's Eve, Sichuan cuisine is one of the eight major Chinese cuisines, Sichuan snacks civilization China at home and abroad. So what are the Sichuan people's New Year's Eve dinner, how to do it? Here to see it!

Smoked Bacon Platter

Salty and savory, bacon is essential

As the name suggests, bacon is meat cured during the waxing months. In the days when there was no refrigeration, curing, smoking and drying was the best way to store meat. Over time, it has become an indispensable opening dish at Sichuan feasts. Every family in Sichuan makes bacon, and they make a lot of it at a time, so they can eat it until the next year.

Dried Bamboo Shoots Stir-Fry with Sichuan Bacon

Ingredients: 150g of Sichuan bacon, 100g of dried bamboo shoots, moderate amount of oil, moderate amount of salt, moderate amount of garlic cloves, 1 red bell pepper, moderate amount of soy sauce, moderate amount of salt, moderate amount of dried chili peppers

Directions:

1, take a piece of bacon of the right size.

2, add water to the pot, and cook the bacon in the pot for half an hour.

3, cooked bacon slices to be used.

4, dried bamboo shoots soaked in water in advance.

5, garlic seedlings, chili pepper cut up and wait for use.

6, start a frying pan, burst incense dried chili, bacon into the pan stir fry for a while.

7, add bamboo shoots stir fry evenly.

8, add the right amount of water, boil and cook on high heat for 5 minutes.

9, add green garlic, red bell pepper stir fry until broken green can

garlic fry bacon

Practice:

1, pot hot pour a little oil, a few peppercorns, after the smell of peppercorns, fish out, poured into the bacon slices cut, stir fry until the bacon fat part of the transparent.

2, pour a little soy sauce, stir fry after pouring into the garlic cloves, stir fry until the garlic cloves are cooked through can turn off the fire.

Green pepper fried bacon

Practice:

1, chopped green onion and ginger, green pepper cut into pieces.

2, hot pan with oil, oil hot under the onion ginger.

3, put the bacon stir fry, bacon color and fragrance after putting green pepper.

4, continue to stir fry, add a little soy sauce meat and salt.

5, when the green pepper like the tiger skin chili looks like you can start the pot.

The correct way to eat: wash with warm water, soak for about 10 minutes to balance the saltiness. Can be cut into pieces and boiled for 30 minutes to eat, or sliced and stir-fried vegetables to eat. Bacon has been salted with salt curing flavor fried vegetables, please add a small amount of salt, such as taste to eat light cooking ` process can change the water once.

Sausage

and bacon, like the Sichuan people reunion on the New Year's Eve dinner indispensable food

New Year's Eve dinner in Northeast China to eat dumplings, Guangdong to eat dumplings, in Sichuan, that is, sausage thi. Households are loaded with a few pounds of sausage, a glance, each family's windowsill balcony hanging a neat, red and white, glistening with tantalizing oil sausage. For Sichuan people, no sausage, no flavor of the year!

Sichuan sausage

Ingredients:

Main ingredients: 2500 grams of pork

Accessories: 250 grams of sausage casings, 20 grams of flour

Seasoning: 45 grams of salt, 40 grams of soy sauce, 10 grams of peppercorns, 50 grams of white wine, 50 grams of red wine, 20 grams of five-spice powder, 10 grams of chili powder.

Method:

Filling: 2500g of pork, 40g of salt, 50g of white wine, 50g of red wine, 20g of five-spice powder, 10g of paprika, 10g of peppercorns, 40g of soy sauce

Outer: 250g of sausage casings, the mouth of a mineral water bottle 1, a coarse cotton rope, toothpicks

Wash the sausage casings: 20g of flour, 5g of salt

1, the ingredients of the seasoning will be weighed and set aside, pork washed and set aside.

2, enteric coating with chopsticks turned over with the back of the knife to remove the spoils, and then rubbed with flour, and finally scrubbed with salt, put in the water to soak spare.

3, cut the meat into cubes, you can cut into 1 cm square dices, you can also cut into 2x1 cm long strips, add the seasoning to the meat and mix well.

4, take a mineral water plastic bottle, the bottle mouth with flared body cut down together spare.

5, sausage take 1 meter at a time, and then at the end of the knot, the other end of the sausage set in the mouth of the plastic bottle, tied with a rope to keep it from slipping out of the bottle.

6, use chopsticks to clip up the meat into the mouth of the plastic bottle, will be stuffed into the casing of the meat with the hand down, stuffed to almost full, squeeze the casing with your hand, so that the meat is tight, after 10 cm intervals, tied with a cotton rope.

7, and finally the mouth of the casing from the mouth of the plastic bottle out and then tied with cotton rope to seal.

8, filled with good intestines with a toothpick in the circumference of the poke holes in the intestine to the south balcony hanging up the sun, the big sun days 4, 5 days can be done, if the cloudy days need to be longer, the sun to the appearance of the intestines look tightened up, pinch the hand is very hard on the state can be (the sun can be good preserved in the refrigerator sausage can be put into the refrigerator, you can also be put into the paper box in the cool place to store the paper box flat).

Szechuan sausage fried cauliflower

Method:

1, cauliflower washed and torn into small pieces. Sausage pressure cooker steaming 20 minutes.

2, the pot into the oil is hot, into the garlic slices stirred. The sausage first steamed to 8 mature, sliced into the pot to change the heat, the sausage sautéed until transparent slightly spit oil.

3, pour into the cauliflower, pour a little water to cover the pot, both to let the cauliflower cooked, but also to maintain a crisp texture, slightly simmer for 2 minutes.

Cold chicken

Spicy and fresh, appetizing and refreshing

Before the hot dishes on the table, cold chicken is definitely the most popular appetizer in a table of New Year's dinner. Tender chicken soaked in red chili oil, a bite down, refreshing meat aroma in the mouth explosion, all the cravings are seduced out, just waiting for a variety of the following dishes debut

Spicy cold chicken

Ingredients: chicken thighs 1000 grams, ginger 1, Pixian Douban sauce 2 tablespoons, 30 grams of sweet noodle sauce, 3 bowls of chicken broth, 8 small spoons of sugar, chili oil, more, White sesame moderate, salt moderate, pepper 1-2 tsp, pepper 1/2 tsp

Method:

1, chicken thighs with patted old ginger, cook for about 20 minutes.

2, chicken thigh meat chopped small pieces, to be used. Cooking chicken broth reserved for use;

3, the pot put about 2-3 rice bowls of chicken broth;

4, add Pixi County bean paste, moderate salt, pepper;

5, high-fire boiling, low-fire 10 minutes simmering;

6, will be filtered and poured into the chicken pieces of broth, to the bean dregs of chili residue and what to filter out so as not to affect the texture;

7, and then add chili oil, pepper, sugar, white sesame;

8, mix evenly on it.

salty / sweet roasted white

year after year, nourishing taste

salty / sweet roasted white are Sichuan peasant feast "three steamed nine buckle" in the indispensable dishes, the so-called "three steamed nine buckle" is a folk feast, "is the folk feast," the so-called "three steamed nine buckle" is the folk feast, the so-called "three steamed nine buckle" is the folk feast. The so-called "three steamed nine buckle" is a folk feast, to the main steamed and braised, affordable and fat. Plain and rich roasted white is the ultimate in eating meat, without too much seasoning and procedures, eat is the meat of the original flavor, but high fat and high calorie, girls eat less Oh ~

Sweet roasted white and salty roasted white are Sichuan cuisine, they are like a pair of twins ~

Sweet roasted white

Ingredients: freshly bonded ribs with skin (middle part of the pig. The north is called hard rib meat, including pork, thin skin, fat and thin connected) 250 grams, 100 grams of glutinous rice, 100 grams of brown sugar, 50 grams of cooked lard, 50 grams of white sugar, 5 grams of sugar color, 35 grams of bean paste.

Practice:

1, will keep the rib meat scraped and washed with clean water and boiled hot fish, wipe off the skin on the oil and water, wipe a layer of sugar red while hot to cool.

2, will be cleaned glutinous rice, steamed into glutinous rice, while hot, mixed into the brown sugar 50 grams, while putting 15 grams of cooked lard mix well.

3, the bean paste (can be used in other miscellaneous beans boiled and twisted velvet can also be) in the pan with cooked lard stir fry, under the brown sugar and then fry a few shovel up, cool and spare.

4, cut the meat into 5 cm long, 3 cm wide, 0.5 cm thick laminated piece (the first cut to the skin, not cut off, the second knife cut off), the middle of each piece of meat sandwiched between a portion of the fried bean paste, loaded into the steaming bowl, a group of 4 pieces, into the shape of a million words, and then filled with glutinous rice, steamed under water until cooked. When you eat, turn it into a plate and sprinkle it with sugar.

Steamed Meat

Steamed vegetables, steamed vegetables, steamed

Steamed meat glutinous and fragrant, crispy and refreshing, there are fat and thin, red and white, tender and not surly, rice flour oily, five flavors. And with unlimited ingredients, beef, lamb, fish and pork can be steamed, sweet potatoes and potatoes can be bottomed out ~

In the Szechuan steamed meat before the powder, we still do the same with other dishes, the need to prepare the materials are ready to do the Szechuan steamed meat powder need to use the materials are: pork, rice flour, Szechuan bean paste (these three is the main material), and then it is the need to prepare the auxiliary ingredients: wine, salt, sugar, oil, ginger, and soy sauce. The most important thing is to prepare the auxiliary ingredients: cooking wine, salted salt, sugar, oil, ginger, and soy sauce.

Steamed pork

Practice:

1, the meat cut into pieces, not too big, not too small, people press to the right on the good. I also added some ribs into it, we look closely at those few lumps of white wawa, is with fat oh!

2, prepare a green onion, change section; ginger slices; pepper moderate.

3, potato hobnail block.

4 with salt, soy sauce, soy sauce, pepper, sea pepper, pepper, sugar to the meat code flavor, by the way to add ginger slices and scallion.

5, the pot is hot, pour the powder, add pepper, dry fry. Feel a little sticky pan when you pour a little oil into it, and then fry until the powder is golden brown, it can be!

6, the code good flavor of the meat and potatoes poured into the pot, with powder and uniform net.

7, on the steamer, the first 10 minutes on high heat, and then change to medium heat steaming half an hour or so, specific time for each person to master.

8, steam well la ......

Pepper red oil chicken practice

(1) will be the chicken chopped pieces.

(2) chili pepper, pepper pounding, cooking oil 20 grams of hot.

(3) boil water into the chicken pieces, chopsticks can be pierced can be.

(4) chicken pieces into the basin, add chili, pepper, salt, cooking oil, monosodium glutamate stir.

Features: delicious, appetizing.

Husband and wife lung slices practice

(1) Beef cut into chunks weighing about 500 grams, and cattle together with the pot, add water to boil, see the meat was white-red, decanting soup, beef, beef and cattle are still in the pot, pouring the old brine, put the spice packet, white wine and refined salt, and then add 400 grams of water, high-flame boiling about 30 minutes, switch to a small fire and continue to boil for about 30 minutes. After about 30 minutes, switch to a small fire to continue to burn 1.5 hours, cook to beef, beef and not rotten, fish out to cool.

(2) marinade with a high-fire boiling, about 10 minutes, take a bowl, scoop into the brine 250 grams, add monosodium glutamate, chili oil, soy sauce, pepper noodles into the flavor sauce.

(3) will be cooled beef, beef and mixed were cut into 4 cm long, 2 cm wide, 0.2 cm thick slice, dripping into the marinade mix well, divided into a number of plates, sprinkled with crispy peanuts and sesame noodles into.

Family reunion (also known as the Buddha jumped over the wall) practices:

(1) cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger washed and cut into slices, vegetarian ham, taro peeling also washed and cut into pieces, lotus seeds, vegetarian shark's fin and? washed, and mushrooms soaked in water and drained.

(2) taro into the hot oil slightly fried 1-2 minutes.

(3) In a separate frying pan, add ginger slices, cabbage and sauté.

(4) Fried cabbage and the rest of the ingredients, seasoning emissions in a bowl, and add the right amount of water, into the steamer can be steamed for about 40 minutes.

Goji 枸杞煨鸡汤做法

(1) old hen washed, chopped into pieces, blanching.

(2) Stewpot add water, put the chicken pieces, slow fire simmer until the chicken is cooked, add vermicelli, goji berries, simmer until fully cooked, add seasoning.

Characteristics: fresh soup and meat, beneficial to the blood.

Fish Scented Prawns practice

(1) shrimp head shells, from the back of the shrimp in the middle of the slit under the knife, sliced into two pieces, take out the black sand glands, each slice is cut into two breaks, loaded into a bowl with wine, salt code taste, egg liquid with dry soybean meal into a paste, the shrimp will be mixed well.

(2) soy sauce, sugar, vinegar, cooking wine, monosodium glutamate (MSG), soup, water soybean meal into fish sauce.

(3) pot of oil boiled to 60% hot, the shrimp section by section into the, slightly fried fish out, wait for the oil temperature to rise, and then into the pot, turn and fry until the surface of the crisp fish up.

(4) pour away the remaining oil in the pot, under the bubble chili pepper, stir fry red, add onion, ginger, garlic, stir fry flavor, cook the fish sauce, stir fry, and then into the shrimp section, stir fry evenly, plate that is complete.

Characteristics: bright red color, crispy outside and tender inside, taste salty, sweet, sour and spicy, ginger and garlic flavor is prominent.

Chestnut chicken practice

(1) chicken clean chopped, into the pot of boiling water to blanch the blood, fishing with cool water rinse clean, dry water.

(2) frying pan on the fire heat, pour a little vegetable oil, put sugar, fried into red, then pour into the chicken pieces stir-fried, add soy sauce, cooking wine, water, put onion, ginger, big material, pepper, stewed on a slight fire for 40 minutes, put the peeled chestnuts and black dates, add salt, burn 20 minutes.