What is the secret of eating Sichuan food that is not spicy and delicious?

Do you like Sichuan food? Sichuan cuisine is one of the eight major cuisines in China, mainly spicy. Because of the heavy humidity in Sichuan and Chongqing, people use pepper to remove dampness, which can play a role in disinfection and sterilization. Friends who love spicy food should all like Sichuan food. Then, do you know any spicy Sichuan dishes? For friends who don't like spicy food and won't eat spicy food, what are the Sichuan dishes that are not spicy?

1. What are the spicy Sichuan dishes?

1. Fish-flavored shredded pork

Fish-flavored shredded pork can be said to be the representative dish of China. Fish-flavored shredded pork has no fish, so friends who are allergic to seafood don't have to worry. The main ingredients of fish-flavored shredded pork are pork, auricularia auricula, water-made blue slices, and the ingredient is pepper. Bian Xiao has eaten this dish. It can be said that the hotter the more enjoyable it is.

Step 2 fry fish fillets

Fried fish slices are crisp and fragrant, suitable for shade, and best with wine. The essence of this dish is "oil", not ordinary peanut oil. The secret of this fragrance is the oil fried from the pork fat. Put the pork fat on the side of the pot, fry the fish, and finally add seasoning, which is the delicious fried fish slices.

3. Mapo tofu

Mapo tofu is spicy and delicious, and it is a Sichuan dish. It is very convenient and quick to make, and it is also suitable for beginners to try. The secret is to fry the beef first, then add the seasoning, and then add the chopped south tofu. The whole process can be completed in 5 to 10 minutes, and it is very delicious.

4.diced pepper chicken

The diced pepper chicken is golden red in color, spicy and delicious, slightly sweet and delicious. After cleaning chicken, remove bones and cut into pieces, marinate with seasoning, heat in oil, add diced chicken and seasoning, and finally add chopped dried pepper, fry and cool.

What Sichuan dishes are not spicy?

To say that this famous Sichuan dish is not spicy, Bian Xiao can think of nine bowls.

Nine bowls are nine kinds of meat dishes at traditional banquets. The characteristics of the nine bowls are steamed vegetables, mainly steamed: the first bowl, steamed whole chicken, steamed whole duck, steamed elbow, salted boiled shredded pork (meat buckle), sweet boiled shredded pork (meat paste), steamed shredded pork with rice noodles, bamboo shoots, taro, sweet potato, kelp and seasonal vegetables.

This reminds people of the classic dish "Nine Bowls" at the beginning of the formation of modern Sichuan cuisine-nine dishes are packed in a "bucket bowl", including hodgepodge, braised pork, casserole chicken, roasted bamboo shoots, steamed elbow, steamed pork with rice flour and so on. Except for ginger chicken and sand meat, most of them are Shandong cuisine, which looks like a simplification of Shandong cuisine at the Manchu-Han banquet. Historian Meng also mentioned this influence with great interest.

These are the spicy and non-spicy Sichuan dishes introduced by Bian Xiao. Although Bian Xiao was born in the south of China, he likes to eat Sichuan food. Sichuan food is spicy and delicious, which makes people look very cool. The above is a good Sichuan dish that Bian Xiao personally tried, and it is not difficult to make. Even a novice chef can try it. It's just that Sichuan food is delicious. Please remember to prepare rice.