What are the specialties and signature dishes of Sichuan cuisine

Sichuan Cuisine is one of the four traditional Chinese cuisines and one of the eight major Chinese cuisines. Sichuan cuisine takes a wide range of materials, so its seasoning varied, diverse dishes, taste fresh mellow and thick and heavy, to make good use of spicy seasoning is famous, there are dry roasted, fish, strange flavor, pepper, red oil, ginger, sweet and sour, lychee, black beans, garlic and other composite flavors, the formation of the special flavor of the Sichuan cuisine, enjoys the "a dish a pattern, a hundred dishes, a hundred flavors," reputation, good at frying, sliding, stir-frying, popping, stir-frying, deep-frying, boiling, simmering, and so on. It specializes in stir-frying, sliding, stir-frying, popping, stir-frying, deep-frying, boiling, simmering and so on. Representative dishes include shredded pork with fish flavor, Kung Pao chicken, boiled fish, boiled pork, husband and wife lung slices, diced chicken with chili sauce, Mapo tofu, back to the pot meat, Dongpo elbow and Dongpo pork, etc. Other classic dishes include chicken with sticks, pickled pepper and phoenix claw, lampshade beef, Liao spare ribs, chicken with spit, spicy shrimp, stir-fried beef with bell peppers, Sichuan hot pot, spicy water fish, chestnut roasted chicken, chicken with chili sauce and so on.

Generally more commonly made at home are fish and meat, ma po tofu, back to the pot meat, Dongpo elbow, spicy chicken, sweet roasted white and other home cooking.

One, fish meat

1, the preparation of pork tenderloin, soaked fungus, bamboo shoots, bamboo shoot tips, soaking chili pepper soaking ginger, ginger and garlic, eggs and commonly used apoptosis;

2, tenderloin shredded, soaked fungus, bamboo shoots, bamboo shoots, shredded, ginger and garlic, soaking ginger soaking ginger and garlic, chopped finely;

3, shredded meat with salt, cooking wine, soy sauce, egg whites, cornstarch and mix well;

4, adjust the juice: bowl add a little salt, two spoons of sugar, two spoons of vinegar, half a spoon of soy sauce, 5 spoons of water starch (sugar and vinegar ratio of 1:1) and mix well;

5, hot pan oil, 7 oil temperature under the shredded meat, shredded pork stir-fried and browned, add pickled ginger and pickled chili peppers, ginger and garlic grains;

6, stir frying incense and then put the green asparagus silk, fungus wire, bamboo shoots, stir fry for 2 minutes over high heat into the withered good sauce, the juice, and then put it into a pot, and then put it into a pot. Large fire juice can be out of the pot, out of the pot to add chopped green onion can be.

Two, Ma Po Tofu

1, prepare 1 block of tofu, 100g of meat, ginger, garlic, garlic leaves (or scallions) and commonly used seasonings

2, tofu cut into small pieces, garlic leaves cut into small pieces (cut into the size of the scallions)

3, pot of boiling water, add a tablespoon of salt, tofu under the pot, boiling water to cook for two minutes to pull out

4, hot pot of cooking oil, 6 into oil temperature under the ginger, garlic, garlic, scallions, and other ingredients. 6 into the oil temperature under the ginger and garlic foam and bean curd, stir-fry 15 seconds under the minced meat, meat foam stir-fry discoloration, add a little soy sauce and chili powder (5g), stir-fry for 20 seconds, add the right amount of water.

5, water open into the tofu, simmer for 5 minutes, add water starch, high heat juice can be out of the pot, out of the pot to add pepper and garlic leaves (or scallions)

Three, back to the pot of meat

1, the pot is hot, do not need to put the oil, will be pork with the skin side of the pan into the pot of branding, to remove the residual pig hairs on the body of the pig and skin fishy flavor. Until charred when take out and wash clean, you can use a knife to scrape.

2. Boil half a pot of water in the pot, add the pork, ginger, scallions and cooking wine and cook for 20 minutes, until chopsticks can penetrate.

3. Fish out and let cool, then cut into thin slices.

4, garlic seedlings wash dry Sin, with the back of the knife to pat, diagonal knife cut into long sections.

5, put a small amount of cooking oil in the pan, put the pork stir fry excess fat on medium heat, until browned (a little slightly curled) can be.

6, and then add ginger together with the stir-fry flavor, and then put Pixian bean paste stir-fry until the pork color.

7, and finally add the garlic popping to the raw, and then put salt, sugar, stir fry out of the pot.

Four, Dongpo elbow

1, prepare materials: bone elbow a ginger, bean paste, chili noodles, green onions, cooking wine, anise, pepper, salt, soy sauce, soy sauce, monosodium glutamate, sugar, vinegar

2, skin elbow to buy back to the open fire in the skin of the pigskin burned pork skin to remove the pigskin on the pig's hair and hair roots, burned pig skin will be more soft and sticky after stewing.

3, burnt elbow into warm water soak for 10 minutes, you can then soak out excess blood, with a knife to scrape off the burnt skin, wash and spare.

4, cleaned elbow blanching, cooking bleed water and impurities, cold water into the pot, into the wine, dried chili pepper segment, pat broken ginger, pepper grain, onion joints, large fire to boil, turn the heat to simmer, stewing time of 2 hours, after the water opens if there is foam again clean, be sure to turn the fire, the requirements of the fire, the pot lid on the pot can keep boiling can be.

5, stewed 2 hours after the elbow, chopsticks gently poke can be penetrated, feel the softness of the meat, fish out and spare. The water used to cook the elbows is kept in reserve, a small amount of it is used to make the elbow juice, and the excess can be used to cook some other vegetarian dishes to make soup.

6, hot and sour sauce: hot pot of oil, oil is hot, add ginger, garlic, soybean paste, soaking ginger soaked chili pepper stir-fried flavor, and then add chili pepper (color not spicy chili pepper), add stewed elbow broth simmering for 2 minutes, added sugar, vinegar, sugar and vinegar ratio of 1:2, and then add the right amount of soy sauce, old pumpkin coloring, add the right amount of salt and water starch on high heat to close the juice. The thick soup is poured over the steamed elbows, and finally sprinkled with chopped green onions can be.

Five, spicy chicken

1, boneless chicken thighs, cut into small pieces, ginger and garlic slices

2, chicken thighs with ginger, scallions, cooking wine, salt and stir well marinated for 15 minutes

3, hot pan oil, seventy percent of the oil temperature poured into the thighs, thighs frying golden brown and fished out

4, the pan to leave a little bit of oil, add ginger and garlic slices of incense, add pepper and dry red pepper segment stir-fry

5, pour into the fried chicken, stir-fry for 1 minute, add a little monosodium glutamate, sugar stir-fry can be out of the pan, sprinkled with chopped green onions and white sesame seeds

Six, sweet white

The ingredients are as follows:

Wine rice 500 grams, 300 grams of pork, 150 grams of brown sugar, 1 bag of round heart, 20 grams of sugar

Steps are as follows

This is the first step in the process of the development of the chicken thighs. /p>

1, pork boiled to 5 mature fish out, and then cut the pork into 0.5 cm thick laminated slices (the first cut to the skin, not cut off, the second cut cut off).

2. Place the prepared dumpling hearts in the sandwich slices, and set the sandwich slices aside in a bowl.

3, the brown sugar will be boiled, and then put into the boiled wine rice and mix well.

4Place the rice into the bowl with the laminated sheet, and smooth the rice in the bowl.

5Place the bowl in a steamer and steam for 1 hour, then remove the bowl, place it on a plate and sprinkle with sugar.

The melt-in-your-mouth sweet yakisoba is ready.

tips:

1, must be eaten while hot is good, should not be left for a long time.

2, the steamed sweet roasted white should be quickly poured into the plate, otherwise it will not pour out.