Classic Sichuan dish cold dishes

Sichuan cuisine, a classic cold dish, is one of the four traditional cuisines in China. The correct cooking of Sichuan cuisine is extremely delicious and is deeply loved by many people. However, if you want to cook properly, you still need to master skills. Then let's find out what the classic Sichuan cold dishes are.

Classic Sichuan cold dishes 1 1 chicken slices mixed with red oil

Chicken slices with red oil is a famous dish of Han nationality, which has good color, flavor and belongs to Sichuan cuisine. Slice cooked chicken; Add salt, monosodium glutamate, minced garlic and Chili oil to the meat slices and mix well; Slice cucumber and put it on a plate; Add cucumber to cooked chicken and serve.

2. Husband and wife lung slices

Husband and wife lung slices, red and bright in color, soft and tender in texture and spicy and fragrant in taste. The scenery is green and the Tianjin River is surging. A large plate of freshly mixed lung pieces celadon dish was served on the table, red and shiny; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, crisp and tender.

3. Nanshan Koushui Chicken

Nanshan saliva chicken, cold dish, spicy type. Features: Emphasis on seasoning, rich seasoning, spicy and delicious, tender and delicious. Cooking method: Boil and mix. This dish is one of the famous dishes in chongqing nanshan, also known as Nanshan Spring Water Chicken. The choice of main ingredients is very particular. You must raise a local rooster, which has the reputation of "Bashu is famous for three thousand miles, and its taste is better than twelve states in the south of the Yangtze River".

4, red oil Sichuan belly

Braised belly in red oil is a famous dish of Han nationality and belongs to Sichuan cuisine. It is bright in appearance, salty and spicy in taste, tender and crisp, and has the characteristics of tonifying deficiency, strengthening spleen and stomach, and being rich in protein. Pork belly is cooked and cooled, cut into 6 cm long filaments, mixed with various ingredients, poured with sauce made of garlic, red oil and other seasonings, mixed evenly, sprinkled with white sesame seeds and coriander, and served.

5, the flower kernel rabbit diced

Bunny with flower core is a kind of private cuisine, which is very spicy when mixed with food. It is based on rabbit meat. It is suitable for teenagers, and has the effects of delaying aging, invigorating spleen, stimulating appetite, improving intelligence and strengthening brain. Rabbit meat is tender, spicy, sweet and delicious.

6, cold folding ear root

Broken ear root, also known as Houttuynia cordata, Cynanchum komarovii and dog ear. Has special smell and high nutritional value; It contains protein, fat and rich carbohydrates, and also contains methyl n-nonone, caprylic acid and myrcene. It can be used as medicine, and has the effects of clearing away heat and toxic materials, promoting diuresis, relieving swelling, stimulating appetite and regulating qi. The origin of cold-mixed auricularia auricula is Sichuan, Guizhou, Chongqing and other surrounding areas, and it is a Guizhou folk dish with strong local characteristics. For many years, people of all ages like to eat it.

7, pickled chicken feet

Chicken feet with pickled peppers is a unique folk food in Chongqing, which belongs to Chongqing gourmet snacks. It is famous for its sour taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also deeply loved by ordinary people. This delicious food has the effects of stimulating appetite, promoting fluid production to quench thirst and promoting blood circulation.

8. Garlic white meat

Garlic paste and white meat belong to Sichuan cuisine, which was once loved and praised by people. This dish requires careful selection of ingredients, suitable cooking, good knife work, fragrant seasoning and cold and hot chips. Mix with chopsticks when eating. Accompanied by the hot air, a mixed smell of soy sauce, Chili oil and garlic came straight to the nose, which greatly stimulated people's appetite. Garlic is rich, fat but not greasy.

9, garlic cucumber

Cucumber with garlic paste is crisp and refreshing, suitable for cold dishes in summer. The main ingredient is cucumber, and the auxiliary materials are garlic and Chili oil. Convenient materials, simple method, suitable for public taste. Cut the fresh cucumber into small iron frames with thick top and thin bottom, then mix well with refined salt, season and drain. Mix soy sauce, mashed garlic, monosodium glutamate, Chili oil and sesame oil into sauce, and mix well with cucumber to serve.

10, pepper hemp waist tablets

The pepper and hemp waist slices taste very moderate. If you eat them alone, you will find them too salty. It is best to eat it with rice. Wash the pork loin, cut it into thin strips, scald it with boiling water, and then put it in cold water. Chop peppers, heat the pot, add red oil and sesame oil, stir-fry peppers, add seasoning, put kidney flowers on a plate, pour sauce on them, and finally decorate with chopped green onion.

Classic Sichuan cold dishes 2 Sichuan cold dishes recipes 1: garlic and white meat

Raw materials:

500g of meat on the bottom, 5g of sugar, 25g of Chili oil, vinegar 15g, garlic 10g, chicken essence 1g, 20g of soy sauce and a little sesame oil.

Exercise:

1. Wash the buttocks, blanch with water, remove blood stains, and pat garlic into mud;

2. Put the meat in a cold water pot and boil it with high fire, then simmer it with low fire15 ~ 20min;

3. Mix garlic paste, soy sauce, sugar, vinegar and chicken essence, and add Chili oil and sesame oil after the garlic juice in the garlic paste overflows and sticks to the seasoning;

4. Slice the cooked meat, about 10 piece every 50g. Slice the cooked meat, and it is best to see red and bloodshot.

5. Take a clean wok, add water to boil it, blanch the meat in boiling water, remove it immediately when the meat slices are curled, drain the water and put it in a plate;

6. Finally, drizzle with garlic sauce and serve after cooling.

Sichuan cold dish recipe 2: special sauce mixed vegetables

Materials:

100g shredded bean curd, 1 organic cucumber, 1 organic red pepper, 1/4 organic onion, 1 a handful of organic coriander, 2 cloves of garlic and a proper amount of peanuts.

Seasoning: vinegar, soy sauce, sugar, pear juice (2: 1: 2: 1), chicken essence and sesame oil.

Exercise:

1. Wash all the ingredients, let them cool and turn white.

2. Shred cucumber, red pepper and onion, cut parsley into small pieces and mash garlic.

3. In a large bowl, add shredded tofu, shredded cucumber, shredded red pepper, shredded onion and shredded coriander, and mix well.

4. Take a small bowl, add vinegar, soy sauce, sugar, pear juice, chicken essence, sesame oil and garlic and mix well.

5, large and small bowls on the table at the same time, while eating and mixing.

Sichuan cold dish menu three: two-color bean jelly

Ingredients: pigskin (appropriate amount)

Seasoning: onion (appropriate amount), ginger (appropriate amount), garlic paste (appropriate amount), star anise (appropriate amount), soy sauce (appropriate amount) and cooking wine (appropriate amount).

Exercise:

1. Remove the hair from pigskin with eyebrow trimmer.

2. Scrape off excess white grease on the skin.

3. Add a proper amount of water to the pot, add onion, ginger and cooking wine, and put the pigskin into the pot to cook for 10 minute.

4. Take a shower in clean water and scrape off the fat oil.

5. Cut the processed pigskin into small pieces and change the knife to shred.

6. Add enough water to the pot, and put star anise and onion ginger into the pot.

7. Pour in the fish skin, add some salt and bring to a boil.

8. Turn to low heat and cook until the skin is soft and rotten and the soup is thick.

9. Pick out the seasoning, put 1/2 into the mold, air it to a slight temperature, and then put it in the refrigerator for refrigeration until it is completely solidified.

10, add a little soy sauce to the remaining jelly and cook until it changes color.

1 1. After the primary color bean jelly is solidified, pour the soy sauce bean jelly soup into the mold and refrigerate until it is solidified.

12. Enjoy with garlic juice when eating.

Sichuan cold dish menu 4: Fried shredded bamboo shoots

Materials:

Lettuce, garlic paste, pepper

Seasoning:

Salt, chicken essence, Chili oil

Exercise:

1, put the mashed garlic into a small bowl, and heat the oil from the pan. When it is 60% hot, add six or seven peppers, stir-fry the peppers with low heat, take out the peppers, and pour the hot oil on the garlic paste.

2. Peel and shred the lettuce, put it in a bowl, add proper amount of salt, squeeze out excess water after pickling, add chicken essence and Chili oil, then pour the garlic paste in the first step with oil and mix well.

Classic Sichuan dish cold dishes 3 spicy chicken nuggets with red oil flavor

Red oil tastes soft and spicy, mainly salty, slightly spicy and slightly sweet in the aftertaste. Red oil flavor is the mildest spicy taste of Sichuan pepper, and it is also the basis of Sichuan cuisine.

Chicken nuggets with red oil are many people's favorite. Cooked chicken, now eat fresh mixed red oil, bright red and rich. The chicken is tender, crispy, salty and spicy, with a sweet aftertaste.

Fish with scallion oil

The salty taste is mild and elegant, and there must be the natural fragrance of the ingredients, which is salty. Salt is the "ancestor of all kinds of flavors", and it is also a kind of flavor that we often come into contact with. In the process of seasoning, salt not only shows salty taste, but also plays an important auxiliary role in other condiments.

Fish with scallion oil is a classic salty and delicious cold dish. Crucian carp bones are fluffy and soft, and the juice is all in the meat. Cooking is very particular, it's either salty or light. The flavor of this dish is not only crisp, tender, fresh and fragrant, but also full of onion flavor. It seems to be a hot dish, but in fact it is usually served cold.

Duck's paw with pepper and hemp

Sichuan's pepper is famous all over the country and is known as "Sichuan pepper". Pepper hemp is a condiment made of raw pepper and onion leaves with a little salt and sesame oil. This taste is salty, fresh, fragrant, hemp, mellow and long. The taste of Zanthoxylum bungeanum has been popular in Sichuan written records for more than 0/00 years, but it is said that Sichuanese have been eating hemp for 2000 years. The fragrance of sesame and pepper is deeply rooted in people's hearts.

Duck's paw with pepper and hemp is the bottom of vermicelli. Put steamed duck's feet on it and pour pepper juice on it. Some friends like spicy food, and they can also add some red oil. This way of eating is called "red pepper with hemp" by Sichuanese.

Spicy beef jerky

Spicy is the most exciting taste in Sichuan cuisine. Spicy but not dry, the fragrance is inside. Common hot dishes include boiled beef and mapo tofu. , excluding spicy hot pot. Spicy taste will also be used in cold dishes.

For example, spicy beef jerky will feel the fragrance and delicacy of spicy beef. Spicy beef jerky was very famous in Qing dynasty, and it was called beef brisket. The spicy taste of this dish is not very strong, but there is a little sweetness in the spicy taste, which is very delicious and is a good side dish.

Fish peas

Many people think that cold dishes in Sichuan cuisine have no fish flavor, and only hot dishes have it. In fact, the cold dish "Huoxiang Nenhudou" often cooked by Sichuan people in the Ming and Qing Dynasties has already appeared the embryonic form of fish flavor. However, the history of applying fish flavor to cold dishes is not long. It only became popular in the last 20 years or so.

For example, fish-flavored peas, peas are fried and crispy for later use, and pickled peppers, ginger rice, garlic paste, chopped green onion, salt, soy sauce, vinegar, sugar, monosodium glutamate, etc. are added. Instead of pouring peas into the flavor juice and eating them now, the peas will not regain their moisture and lose their crispy flavor. It tastes salty, spicy, sour and sweet, with all four flavors and rich flavor. This flavor is fish flavor, which comes from ginger, onion and garlic.