In a certain hand, someone said that Sichuan cuisine uses materials and oil, how to reply to him

The climate over there is humid and there is a lot of oil, which can maximize the spicy flavor and remove moisture.

I don't think there's a need to reply, those who are clear are self-purifying, and those who are turbid are self-turbid, so it's good to be yourself.

Use more ingredients and more oil to keep the food tasteful, so that it will taste better.

Indeed, in order to make its own taste burst out, Sichuan cuisine will use a lot of ingredients, which is a fact, not a black region.

1. The representative dishes of Sichuan cuisine are: boiling water cabbage, mapo tofu, back to the pot meat, kung pao chicken, salt-roasted white, Sichuan-style steamed pork, Qingcheng Mountain ginkgo stewed chicken, husband and wife lung slices, ants on the tree, garlic white meat, hibiscus chicken slices, pot meat slices, white oil tofu, roasted white (salty roasted white, sweet roasted white), fish flavor series (shredded meat, eggplant), catfish loach series (stone pot catfish loach), salt-fried meat, dry stir-fried eel slices, eel vermicelli, sour and hot duck snow, Dongpo elbow, Dongpo cuttlefish, steamed Jiangtuan, stilted beef, Xiba tofu, konjac series ( Snow konjac, konjac roast duck), Jianyang mutton soup, dry roasted rock carp, dry roasted osmanthus fish.

2. China's Eight Major Cuisines:

1) Sichuan cuisine, referred to as Sichuan cuisine, referred to as Sichuan cuisine, referred to as Sichuan cuisine. Features: It is mainly characterized by spicy, fishy, homely, strange taste, sour and spicy, pepper and vinegar pepper. Representative dishes: fish-flavored shredded pork, mapo tofu, kung pao chicken, camphor tea duck, etc.

2) Cantonese cuisine, referred to as Cantonese cuisine. Features: It is characterized by a wide selection of materials, paying attention to freshness, tenderness, coolness, smoothness and thickness.

It mainly consists of Cantonese cuisine, Teochew cuisine, and Dongjiang cuisine. Representative dishes: Dragon and Tiger Fight, Crispy Suckling Pig, Gulu Pork, Daliang Stir-fried Fresh Milk, Chaozhou Tube Stewed Abalone Wing, Oyster Sauce Beef Tenderloin, Winter Melon Cup, Wenchang Chicken, etc.

3) Shandong cuisine, referred to as Shandong cuisine. Features: fine selection of materials, delicate knife skills, pay attention to affordability, variety of colors, and make good use of green onion and ginger. Representative dishes: sweet and sour fish, pot roasted elbow, fried lamb with green onions, sea cucumber with green onions, pot collapsed tofu, braised conch, fried oysters, etc.

4) Jiangsu cuisine, referred to as Su cuisine. It is composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc. Features:

The production is fine, the art is different from the four seasons, thick but not greasy, the taste is fresh, and the shape is exquisite. Representative dishes: roasted party, Huaiyang lion head, called flower chicken, burned saddle bridge, squirrel osmanthus fish, salted duck, etc.

5) Zhejiang cuisine, referred to as Zhejiang cuisine. It is developed from three local flavors: Hangzhou, Ningbo and Shaoxing. Features:

Pay attention to knife work, fine production, more variations, rich in local flavor. Representative dishes: West Lake vinegar fish, Longjing shrimp, dry-fried bell, braised spring bamboo shoots in oil, West Lake Ulva soup, etc.

6) Fujian cuisine, referred to as Fujian cuisine. Fuzhou and Xiamen cuisine are the main representatives. Features: delicate production, beautiful tone, fresh seasoning. Representative dishes: Buddha jumping over the wall, Tai Chi prawns, Min Shengguo, roasted raw duck, plum two degrees, snowflake chicken, etc.

7) Anhui cuisine, referred to as Hui cuisine. Features: It is famous for cooking wild game, and is good at roasting, stewing, steaming, and less stir-frying.

Its cooking is large, oily, colorful, simple and affordable. Representative dishes: braised civet, stewed soft-shelled turtle with ham, roasted pheasant in snow winter, roasted chicken in Fuliji, honeycomb tofu, smoked duck in Wuwei, etc.

8) Hunan cuisine, referred to as Hunan cuisine. Features: Mainly smoked, steamed, and dry fried, the taste is heavier than sour and spicy, and spicy dishes and smoked bacon are the unique flavors of Hunan cuisine.

Representative dishes: spicy chicken, spicy steamed chicken, Dong'anzi chicken, Dongting wild duck, farewell concubine, rock sugar Xianglian, money fish, etc.

Sichuan cuisine, also known as Sichuan cuisine, is one of the four traditional cuisines with Chinese characteristics, mainly home-cooked dishes. I have to say that there are many representative dishes of Sichuan cuisine, such as fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back to the pot meat, Dongpo elbow and Dongpo meat.

The representative dishes are fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back to the pot meat, Dongpo elbow, etc., classic dishes are: Bangbang chicken, pickled pepper phoenix feet, Dengying beef, saliva chicken, hot and sour potato shreds, spicy shrimp, stir-fried beef with sharp peppers, Sichuan hot pot, spicy perfume fish, chestnut roast chicken, sour and hot jellyfish head, spicy chicken, spicy crayfish, pepper soaked sea bass, spicy eel, spicy beef tenderloin, spicy shrimp, etc.

Sichuan cuisine, also known as Sichuan cuisine, is one of the four traditional cuisines with Chinese characteristics.

It. 1. One of the eight major cuisines of China.

1. The master of Chinese cuisine.

The division of the three schools of Sichuan cuisine is based on the established Shanghe Gang, Xiaohe Gang, and Xiahe Gang, and is standardized and completely expressed as: Shanghe Bang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is Yanbang cuisine centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine, and Xiahebang Sichuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou bowl cuisine.

Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine. On September 28, 2017, Meishan was awarded the title of "Hometown of Sichuan Kitchen" by the China Cuisine Association, and Meishan cuisine became the representative of Sichuan cuisine.

As one of the eight major cuisines in China, Sichuan cuisine occupies an important position in the history of Chinese cooking, it draws a wide range of materials, the seasoning is changeable, the dishes are diverse, the taste is fresh and mellow, it is known for making good use of spicy, and with its unique cooking methods and strong local flavors, it integrates the characteristics of all parties in the southeast and northwest, absorbs the strengths of all families, is good at absorption, is good at innovation, and is well-known at home and abroad.

Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad. Sichuan was known as the land of Bashu in ancient times, and was known as the "land of abundance". Located in the upper reaches of the Yangtze River, the climate is mild, the rainfall is abundant, the mountains are encircled, the rivers are vertical and horizontal, the grain and oil are abundant, the vegetables and fruits are continuous in all seasons, the livestock and poultry varieties are complete, the mountains and deep hills are special bears, deer, roe deer, white fungus, cordyceps, bamboo shoots and other mountain delicacies, and the rivers and lakes have Jiangtuan, Yayu, rock carp, Chinese sturgeon.

The superior natural environment and abundant special product resources have provided favorable conditions for the formation and development of Sichuan cuisine. Sichuan cuisine is represented by Chengdu and Chongqing, with exquisite selection of materials, uniform specifications, clear layers and clear coordination.

It is characterized by highlighting numb, spicy, fragrant, fresh, oily, thick flavor, and reusing "three peppers" (pepper, pepper, pepper) and fresh ginger. The seasoning methods include dry roast, fish flavor, strange flavor, pepper sesame pepper, red oil, ginger ale, sweet and sour acid, lychee, garlic paste and other compound flavor types, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

In terms of cooking methods, he is good at stir-frying, slipping, boiling, exploding, stir-frying, deep-frying, boiling, simmering, etc. In particular, small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics. From the high-end feast "three steamed and nine buttons" to the public light meal, folk snacks, home-cooked flavors, etc., the dishes are varied, the fancy is novel, and the workmanship is fine.

Its representative dishes are: Gong Bang Chicken, Dry Roasted Fish, Back to the Pot Meat, Mapo Tofu, Husband and Wife Lung Slices, Camphor Tea Duck, Dry Stir-fried Shredded Beef, Strange Flavor Chicken Nuggets, Dengying Beef, Fish-flavored Shredded Pork, Boiled Beef, etc.

Sichuan recipes.

Meat dishes, spicy chicken, fish-flavored shredded pork, boiled beef, hot kidney flower, Dengying beef, camphor tea duck, steamed pork ribs, Hechuan pork slices, back pot meat, ginger hot chicken, Bangbang chicken, chestnut braised pork, sesame oil chicken, Taibai duck, Dongpo steamed pig's head.

Vegetarian dishes: mapo tofu, fish-flavored eggplant, home-style tofu, cabbage sum with white sauce, boiling cabbage, anchovy with sesame sauce, dendrobium, peanuts, vinegar cucumber.

Cold dishes, husband and wife lung slices, Sichuan spicy cucumber, pepper sesame chicken, pepper oil lentil soup, shrimp and winter melon soup, rice noodles and fish head tofu soup.

Seafood: chopped pepper fat fish head, turquoise shrimp, dried steamed yellow croaker, fish maw in white sauce, braised shark's fin, sauerkraut fish, Dongpo cuttlefish, Dongpo bream.

Hot pot hairy belly hot pot.

Staple food: dandan noodles, eight-treasure porridge, and rice balls.

Satisfied with the adoption, thank you.

1. Sichuan hot pot.

The hot pot, which is known for its numb, spicy, fresh and fragrant, has become a representative of Sichuan cuisine.

The appearance of Sichuan hot pot was around the Daoguang period of the Qing Dynasty (1821-1851). After many researches, the real birthplace of Sichuan hot pot is the Sichuan hot pot of the Yangtze River.

2. Boiled fish.

Boiled fish, also known as river boiled river fish, is a traditional Han dish in Sichuan and Chongqing. "Boiled fish" originated in the Yubei region. The chef who invented this dish was from a family of Sichuan cuisine.

At a cooking competition held in Chongqing in 1983, he won the grand prize for making "boiled pork slices" that were completely different from the traditional method at the time, using a cooking method similar to his own boiled fish method.

3. Return to the pot meat.

Legend has it that this dish was made in the early days of Sichuan.

1. Fifteen dozen tooth festivals (to improve life) of the main dish. At that time, the practice was mostly to boil it first and then stir-fry. At the end of the Qing Dynasty, there was a Hanlin surnamed Ling in Chengdu, who retired to his home due to frustration and devoted himself to the study of cooking.

4. Mapo tofu.

Chen Mapo Tofu (people are accustomed to calling it Mapo Tofu) was founded in the first year of Tongzhi in the Qing Dynasty (1862), and was founded on the side of Wanfu Bridge in the north of Chengdu, formerly known as; Chen Xingsheng Restaurant;. The owner Chen Chunfu died early, and the small restaurant was run by the proprietress of the shopkeeper, and the female boss was slightly numb on her face, and she was called"Chen Mapo"At that time, Wanfu Bridge was a wooden bridge across the Fu River, which was not long but quite wide.

5. Fish-flavored shredded pork.

Fish-flavored shredded pork is an authentic Sichuan dish, mainly seasoned with sugar and vinegar, mainly sweet and sour, and can be paired with black fungus and bamboo shoots.

6. Boiled pork slices.

Boiled pork slices are a traditional Han dish, because the meat slices are cooked in water, so it is called boiled pork slices. Its characteristics of "numb, spicy, fresh and fragrant" are the most suitable for eating, and it is one of the home-cooked delicacies, and it is the best choice for people who eat spicy.

7. Spicy chicken.

Spicy chicken is a particularly famous delicacy in Sichuan, the color is red and tender, the taste is crispy and crispy, and the aftertaste is endless, which is one of the traditional dishes of Sichuan.

8. Sauerkraut fish.

Sauerkraut fish is one of the representatives of Chongqing cuisine, and Sichuan cuisine enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors". It is made with fresh grass carp as the main ingredient and Sichuan pickles.

9. Kung Pao Chicken.

Kung Pao Chicken is one of the most representative dishes in Sichuan cuisine. It is red but not spicy, spicy but not violent, spicy and spicy, and the meat is smooth and crispy.

10, Mao Xuewang.

Mao Xuewang is a famous snack in Chengdu. Its taste is numb, spicy, fresh and fragrant. "Xuewang" refers to blood tofu, which is generally made of duck blood, but also of pig blood.

This dish is eaten hot and freshly blanched, so it is named Mao Xuewang. "Mao" is a Chongqing dialect, which means rough and sloppy.

Sichuan cuisine is Sichuan cuisine, which is one of the four traditional cuisines with Chinese characteristics.

Types of Sichuan cuisine: fish flavor, spicy flavor, spicy flavor, tangerine peel flavor, pepper flavor, strange flavor, sour and spicy flavor.

To prepare the ingredients for Sichuan-style mapo tofu, first prepare the ingredients: tofu: 500 grams, minced meat: 150 grams, bean paste: 30 grams, Sichuan pepper: 8 grams, sesame pepper: 8 grams, minced ginger, minced garlic, vegetable oil: appropriate amount.

1. Cut the tofu into small pieces one centimeter square.

2. Chop the minced meat.

3. Put Sichuan pepper and sesame pepper in a pot with cold oil, simmer for 2-3 minutes to burst the fragrance, then remove and throw away.

4. Add minced garlic and Pixian bean paste to the bottom oil in the pot and stir-fry over low heat for 1-2 minutes.

5. Then add the minced meat and stir-fry until cooked.

6. Add a small bowl of semi-boiled water to the fried minced meat and cook for 2-3 minutes.

7. Then add the tofu cubes, do not use a spatula to turn the board, gently push the tofu away, and cook for 4-5 minutes to let the tofu completely absorb the flavor.

8. Add a little starch water before removing from the pot to make the soup thicker.

9. Done.

Today I will teach you a Sichuan dish without chili peppers, and the ginger juice is very delicious when you hear the name.

Sichuan cuisine is one of the eight major cuisines in China and has always been enjoyed"One dish, one grid, one hundred dishes"It has a long history and a long history. According to historical records, Sichuan cuisine originated in the ancient Shu Kingdom. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

The flavor of Sichuan cuisine includes the characteristics of Chengdu, Chongqing, Leshan, Neijiang, Zigong and other local cuisines. The main feature is the variety of flavors. Pepper, pepper, Sichuan pepper, bean board sauce and so on are the main condiments, different ratios, spicy, sour and spicy, pepper, sesame sauce, garlic, mustard, red oil, sweet and sour, fish fragrance, strange flavor and other flavor types, all thick and mellow, with "one dish, one grid", "one hundred dishes and one hundred flavors" special flavor, all kinds of dishes are popular.

As early as more than 1,000 years ago, the Western Jin Dynasty writer Zuo Si wrote "Shu Du Fu"."Sit in the middle of the golden base, the dishes are separated by four Chen, the tincture is clear, and the purple scales are fresh"Description. During the Tang and Song dynasties, Sichuan cuisine became more popular. The poet Lu You once had"Jade food Emei fungus, golden fish and propylene hole fish"The verses praise Sichuan cuisine.

After the Yuan, Ming and Qing dynasties established the capital of Beijing, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and operate the catering industry, so Sichuan cuisine has been further developed and gradually become the main local cuisine in China.

There are Sichuan restaurants in the United States, Japan, France, Canada, Southeast Asia and Hong Kong, which are well received by foreign guests from all over the world.

In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry-roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding. In terms of taste, it pays special attention to color, fragrance, taste, shape, and has the advantages of both north and south, and is known for its many, wide and thick taste. There has always been"Seven flavors"(sweet, sour, numb, spicy, bitter, fragrant, salty), Bazi (dry roasted, sour, spicy, fishy, dry, strange taste, pepper, red oil) said.

Therefore, Sichuan cuisine has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability to dishes. It is composed of five categories, including banquet dishes, public casual dishes, home-cooked dishes, three-steamed nine-button dishes, and flavor snacks. In the world, it enjoys the reputation of "food in China, taste in Sichuan".

Among them, the most prestigious dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, fish-flavored shredded pork, weird chicken, kung pao chicken, steamed beef, mapo tofu, hairy belly hot pot, dried shredded beef, husband and wife lung slices, Dengying beef, dandan noodles, Lai tangyuan, dragon chaoshou and so on.