There are no spicy dishes

Many times, Sichuan cuisine, Chongqing cuisine, Hunan cuisine, and Guizhou cuisine are all heavy in taste. Follow this to check, a lot.

If you want to eat spicy, you come to Hunan to eat, come to the hotel in Hunan to pay some tuition, and you will make spicy dishes.

If you want to cook spicy dishes, you have to go to Sichuan to pay tuition.

To the landlord!!

Chongqing spicy chicken, husband and wife lung slices. You check a lot of Sichuan food.

After autumn, the chili peppers, green peppers, red peppers, and fried pork are guaranteed to be spicy enough.

In fact, you can put spicy food on any dish.

The soup tastes better if it is spicy.

It's very simple, just change all the peppers that should be put into small Chaotian peppers, super spicy!

1. A famous delicacy in spicy fat intestine Sichuan cuisine, which is very popular in Chongqing. After stir-frying the fat sausage on low heat, add a lot of pepper and chili, which is spicy and delicious to eat, and can also remove the fishy smell of the large intestine.

2. Boiled fish Boiled fish, also known as river boiled river fish and boiled fish fillet, was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

3, Sichuan hot pot Sichuan hot pot, known for numb, spicy, fresh, fragrant, he ** in the folk, sublimated in the temple, whether it is a peddler pawn, a dignitary eunuch, a literati and a farmer, or a red man and a green woman, yellow hair and drooping hair, its consumer groups cover a wide range of times, per capita consumption is large, are beyond his reach. As a delicacy, hot pot has become a representative delicacy in Sichuan and Chongqing.

Spicy chicken is a classic traditional dish of Sichuan and Chongqing. Generally, chicken is the main ingredient, plus green onions, dried chili peppers, peppercorns, salt, pepper, monosodium glutamate and other materials are refined, rich in nutrition, delicious, although it is the same dish, the production of each place also has its own characteristics.

1. Spicy chicken, a special traditional dish, belongs to Sichuan cuisine, is a famous Jianghu flavor dish in eastern Sichuan, Sichuan, because of Geyue Mountain;

2. Boiled fish, also known as river boiled river fish, belongs to the flavor of Chongqing Yubei, selects fresh and fresh live fish, and gives full play to the effect of chili pepper to keep out the cold, nourish qi and nourish blood, and the meat quality of the cooked meat is smooth and tender, oily but not greasy;

3. Fish-flavored shredded pork, a traditional famous dish of the Han nationality, named after the fish-flavored condiment, its fish flavor does not come from the fish, but is made of soaked red pepper, green onion, ginger, garlic, sugar, celery chain and salt, soy sauce and other condiments;

4. Mapo tofu belongs to Sichuan cuisine, the main raw materials of Zhaomu are tofu, minced beef, chili pepper and Sichuan pepper, etc., hemp comes from Sichuan pepper, spicy comes from chili, this dish highlights the spicy characteristics of Sichuan cuisine.

Spicy dishes include flavor snake, Mao Xuewang, Zaozhuang spicy chicken, spicy crayfish, spicy fat sausage, etc.

1. Taste snake

Taste snake is a traditional famous dish in Hunan Province, which belongs to Hunan cuisine. This dish uses high-protein, low-fat, delicate local snake as raw materials, and formulates fresh, fragrant and spicy flavors.

The cholesterol content of snake meat is very low, which has a certain effect on the prevention and treatment of arteriosclerosis. How about friends, have you ever seen saliva flying, a giant love to eat spicy, but only the taste of the snake is discouraged, maybe it is a regional factor, I have never seen a snake since I was a child.

2. Mao Xuewang

Mao Xuewang uses duck blood as the main ingredient, and the cooking skills are mainly boiled, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and southwest China, and is a famous traditional dish. Mao Xuewang is a special dish of Chongqing and one of the originators of Chongqing cuisine, which has been included in the "Chongqing Cuisine Cooking Standard System" of the National Standards Committee.

3. Zaozhuang spicy chicken

Zaozhuang is the hometown of spicy chicken in China, Zaozhuang spicy chicken is also known as "Zaozhuang ** spicy chicken", which is a distinctive delicacy in Lunan area, which is characterized by fresh, spicy, fragrant, bright color and heavy taste.

It is better to cook stir-fried chicken with local free-range roosters, among which the old rooster and small rooster are the most preferred. Now the chefs of Zaozhuang have creatively developed a series of derivative dishes: chicken steamed buns, spicy chicken, noodle chicken, spicy chicken with pot cakes, etc.

4. Spicy crayfish

Spicy crayfish, also known as flavor shrimp, Changsha flavor shrimp, and spicy crayfish, is a famous local snack in Hunan. It is made with crayfish as the main ingredient and pepper, pepper and other spices. After the dish is cooked, the color is bright red, and the taste is spicy and fragrant.

5. Spicy fat sausage

Spicy fat sausage is a famous delicacy that belongs to Sichuan cuisine. Chongqing people call the large intestine of the pig fat intestine, which sounds greasy and greasy, and there are many methods, but I think the "spicy fat intestine" is the most delicious, because this method first boils the large intestine soft.

In the oil in the intestines to be dried with a low heat, plus a lot of chili peppers and peppercorns are put to taste spicy and delicious, and the fishy smell of the large intestine can be removed, and it tastes numb and spicy, it is very delicious, and you have to eat a big bowl every time.

Summary. Hello dear and honored to answer your <>

Dishes that are not spicy but have a taste include: scrambled eggs with tomatoes, sweet and sour tenderloin, and braised pork. There are also braised pork ribs, steamed beef, steamed pork ribs, steamed fish, boiled lettuce, shiitake mushroom kale, chicken stewed mushrooms, vinegared cabbage, shallots mixed with tofu, stir-fried broccoli, shiitake mushroom meat slices, pork belly stewed chicken.

There are dishes that are not spicy and have a taste.

Hello dear and honored to answer your <>

Dishes that are not spicy but have a taste include: scrambled eggs with tomatoes, sweet and sour round loin, and braised pork. There are also braised pork ribs, steamed beef, steamed pork ribs, steamed fish, boiled lettuce, shiitake mushroom kale, chicken stewed mushrooms, vinegared cabbage, shallots mixed with tofu, stir-fried orange oak orchid, shiitake mushroom meat slices, pork belly stewed chicken.

Kiss, <>

Poor taste base calendar usually refers to the taste experienced by the sense of taste, but can also refer to abstract emotions and meanings. In a general sense, taste refers to the sense of taste, including sweetness, bitterness, sourness, and saltiness.

The first thing that comes to mind isSpicy chicken! Here's why.

Spicy chicken is the most classic representative dish of Sichuan cuisine spicy series, famous for spicy and burnt fragrance, and is currently popular all over the country, the chicken entrance is crispy, the outside is charred and the inside is tender, very chewy, and the meat quality is also very flavorful, and it also has the fragrance of dried chili pepper over oil, which is very good for rice.

Ingredients: Three yellow chicken or chai chicken, ginger, green onions, shallots, Sichuan peppercorns, red peppers, white sesame seeds, fried peanuts, corn starch.

Seasoning: salt, white pepper, cooking wine, oyster sauce, cooking oil, monosodium glutamate, sugar, red oil.

Method:1Prepare half of the clean Sanhuang chicken, first chop off the chicken wings with a knife, then chop into small pieces, then chop the remaining chicken into chicken pieces of equal size, put it in a basin for later use, then marinate the chicken, add 2 grams of salt to the basin into the bottom taste, 1 gram of white pepper, an appropriate amount of cooking wine to remove the fish, mix well, then add 5 grams of oyster sauce, mix evenly with your hands, and set aside to marinate for 10 minutes.

Next, start to prepare the accessories, a small piece of ginger cut into ginger slices, half a green onion cut into oblique slices, put it in a basin together, a few shallots cut into 3 cm long segments, put it in a small basin, and then put a small handful of fried peanuts, and an appropriate amount of white sesame seeds for later use.

Take a small basin, put a small handful of peppercorns, an appropriate amount of red peppers, peppers can also be added according to their own taste, and then add water to soak, which can prevent peppercorns and red peppers from frying.

After 10 minutes, add a little cornstarch to the chicken, grasp and mix evenly, so that the chicken pieces are evenly coated with starch, this step is to lock in the moisture in the chicken, increase the texture of the dish, and when the ingredients are ready, we start cooking.

5.Pour in the potato oil from the pot, wait for the oil temperature to burn to 50% hot, put in the chicken pieces, use a spoon to constantly turn over the orange to know the movement, so that the chicken pieces are evenly heated, fry on medium heat for about 5 minutes, and then change to low heat to continue to fry for 3 minutes, to ensure that the chicken pieces are fried through and crispy, after 8 minutes, fry the chicken pieces until golden and crispy, you can remove the oil, and then pour the pepper and red pepper into the colander to control the moisture.

6.Add half a spoon of cooking oil to another pot, pour in Sichuan pepper and red pepper, stir-fry for a while, fry the water dry, stir-fry the fragrance inside, pour in the green onion and ginger and stir-fry until fragrant, then pour in the fried chicken pieces, turn on low heat, stir-fry for one minute, so that the fragrance of the chicken pieces and peppers is fully integrated.

7.Start seasoning, add 1 gram of monosodium glutamate, 2 grams of sugar to improve freshness, pour in green onions, peanuts and white sesame seeds, add 5 grams of red oil, stir-fry quickly for 30 seconds, you can turn off the heat and put on the plate, okay, this spicy and fragrant spicy chicken is ready.