Are there any small dishes in Sichuan cuisine that are simple, delicious and easier to learn?

Pickle. Spicy tofu. Spicy beef. Spicy jelly.

Sichuan cuisine. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled pork slices, husband and wife lung slices, mapo tofu, back pot meat, pickled pepper phoenix feet, Dengying beef, saliva chicken, spicy shrimp, stir-fried beef with sharp peppers, Chongqing hot pot, chestnut roast chicken, spicy chicken, etc.

Sichuan cuisine is known for its wide range of materials, changeable seasonings, diverse dishes, fresh taste, mellow and strong, known for its good use of spicy seasoning, and famous for its unique cooking methods and strong local flavors, integrating the characteristics of all parties in the southeast and northwest, absorbing the strengths of others, and being good at absorbing and innovating.

Sichuan cuisine has a history of more than 1,000 years. It is good at small frying, stir-frying, dry roasting, and dry stir-frying, and is known for its many flavors, wide flavors, and thick flavors.

Sichuan cuisine, with Chengdu flavor as the authentic, includes Chongqing cuisine, Dongshan cuisine, Jiangjin cuisine, Zigong cuisine, Hechuan cuisine, etc. It is good at small frying, stir-frying, dry roasting, and dry stir-frying, and is known for its many flavors, wide flavors, and thick flavors. It is known as "one dish and one grid, one hundred dishes and one hundred grids".

Seasoning mostly uses chili, pepper, Sichuan pepper and fresh ginger, the taste is heavy and spicy, and the hemp flavor is rare in other local dishes. Its famous dishes include back pot meat, shredded fish-flavored pork, Dengying beef, husband and wife lung slices, boiled beef, steamed river balls, dried fried shredded squid, kung pao chicken, mapo tofu, strange chicken nuggets, etc.

Top 10 classic Sichuan dishes.

Its top 10 classic dishes are: Sichuan-style hot pot, boiled fish, back-pot pork, mapo tofu, fish-flavored shredded pork, boiled pork slices, spicy chicken, pickled cabbage fish, kung pao chicken, and sweet duck.

Personally, I think that Sichuan cuisine has Mao Xuewang, boiled beef, back to the pot meat, fried chicken offal, fish-flavored shredded pork, etc., these are all dishes that are often ordered by people, which shows that it is also very suitable for the public's taste and favorite Sichuan cuisine!

My favorite: Back to the pot pork, Kung Pao chicken, sweet and sour pork ribs, Dongpo elbow, braised pork, mapo tofu, boiled beef, spicy fragrant pot.

Fish-flavored shredded pork, kung pao chicken, sweet and sour crispy fish, pepper chicken.

Sichuan cuisine is one of the eight major cuisines in China, and the famous dishes are: Gong Fried Chicken, Back to the Pot Meat, Mapo Tofu, Boiled Beef, Husband and Wife Lung Slices, Fish-flavored Shredded Pork, Dongpo Elbow, Boiling Water Cabbage, Mao Xuewang, Steamed Jiangtuan, etc.

Burn white. Fish-flavored shredded pork.

Water chicken. Mao Xuewang.

Mapo tofu.

Of course, Sichuan cuisine is eaten locally in Sichuan, especially in Chengdu, Chongqing and other places.

My favorites are Mao Xuewang, Skewers, Bangbang Chicken, Boiled Fish, and Chongqing Hot Pot.

Sichuan cuisine is one of the more distinctive cuisines in China, so what is the home-cooked method of Sichuan cuisine recipes? Here are a few ways to make a few Sichuan-style home-cooked dishes.

First, return to the pot meat

Ingredients: 370 grams of pork hind leg.

Excipients: 70 grams of green garlic (green pepper and yellow garlic table are also acceptable).

Seasoning: 25 grams of oil, 12 grams of noodle sauce, 12 grams of soy sauce, 12 grams of cooking wine, 5 grams of sugar, 5 grams of bean paste, 5 grams of green onions, and 3 grams of monosodium glutamate.

Method:1Cut the meat into strips 4 cm wide, cook in boiling water and cut into slices, and cut the green garlic into inch pieces;

2.Put the white meat into the hot oil and stir-fry until the meat is rolled up in oil, that is, add bean paste, noodle sauce and fry to taste, then add green garlic and other seasonings, and then stir-fry a few times.

2. Boiled pork slices

Ingredients: lean meat (pork, beef, fish can also be used), a few slices of green vegetables, oil, salt, ginger, garlic, pepper, chili powder, pepper, monosodium glutamate, minced shallots, bean paste, cooking wine, soy sauce.

Method:1Slice the meat, with a little soy sauce and starch, and cook wine for a while;

2.Put oil in a hot pot, when the oil is seven minutes hot, add ginger and garlic (shredded), watercress and stir-fry, pour in about 3 small bowls of cold water, boil and put the greens to blanch it, pick it up and put it in the soup bowl;

3.Put the meat slices into the pot one by one, wait for the water to boil, roll two rolls and put them in the soup bowl with green vegetables at the bottom, and sprinkle chili powder and pepper on top of the meat slices;

4.Heat the pot, add peppercorns and stir-fry, don't fry the paste, it will be bitter, then put it on the cutting board and twist it, and sprinkle it on the meat slices;

5.Finally, pour oil into the pot and pour it on the boiled meat slices, you can see the sizzling sound of the soup noodles, and by the way, put some chopped shallots, and the boiled meat slices are good.

3. Mapo tofu

1. Cut the tofu into 2 cm square pieces, pour water into the pot, add a little salt after heating and boiling over high heat, then put the tofu into the pot and blanch for 2 minutes, remove and drain for later use;

2. Heat the oil in the wok, and when the oil is hot for 4 (hands on the top of the pot, you can feel warm), pour in the minced meat, fry it, and put it out after it is shed;

3. 40 grams of Pixian hot sauce, 20 grams of tempeh, 5 grams of chili noodles (1 teaspoon), 30ml of soy sauce (2 tablespoons), 50 grams of garlic sprouts, 3 grams of chicken essence (1 2 teaspoons);

4. Pour oil into the wok again, heat to 3 hot, add Pixian hot sauce and fry the fragrance, add chili noodles and black beans, fry the red oil, add an appropriate amount of stock (or water), pour in the tofu and burn for 3 minutes. Add the soy sauce again and thicken it with water starch once;

5. Then add minced meat, chicken essence and garlic sprouts and cook for 2 minutes, then pour in water starch to thicken, collect the juice and put it in a bowl, sprinkle with peppercorns.

Fourth, braised beef

1. After washing the beef, put it in boiling water, add cooking wine, boil and drain the water, cut it into small pieces and set aside;

2. Heat an appropriate amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant;

3. Then add the beef cubes and fry the water;

4. Then put the bean sauce and fry it to make it fragrant, add sugar, cooking wine, five-spice powder, star anise, grass fruit, and cinnamon and stir-fry evenly;

5. Add boiling water soaked in beef and put it in a pressure cooker for 20 minutes.

Tian's Kung Pao Chicken has become a classic dish of Sichuan cuisine, take a look at the unique secrets of Anhui New Oriental Culinary College!

Kung Pao Chicken. Production process.

There are three theories about the origin of Kung Pao Chicken: one says: Ding Baozhen was originally from Guizhou, a Jinshi during the Qing Xianfeng period, and served as the governor of Shandong, and later the governor of Sichuan.

He has always liked to eat chili peppers, pork, and chicken stir-fried dishes, and it is said that when he was in Shandong, he ordered his family chef to make dishes such as "fried chicken with sauce", which was very appetizing, but this dish was not famous at that time. After being transferred to the governor of Sichuan, he asked the chef to stir-fry the diced chicken with peanuts, dried chili peppers and tender chicken every time he met a banquet, which was tender and delicious and very popular with the guests. Later, he was awarded the title of "Prince Shaobao" by the imperial court because of his meritorious service in defending the border against the enemy, known as "Ding Gongbao", and the fried chicken cooked by his home kitchen was also known as "Gongbao Chicken".

The second said: Ding Baozhen came to Sichuan, greatly revitalized water conservancy, and the people felt his virtue and offered his favorite fried chicken, called "Kung Pao Chicken". Three said:

When Ding Baozhen was in Sichuan, he often paid a private visit. Once I dined in a small restaurant, I ate spicy chicken fried with peanuts, which was imitated by the home chef, and the home chef named it "Kung Pao Chicken". Today's Kung Pao Chicken has become a classic dish of Sichuan cuisine, take a look at the unique secrets of Anhui New Oriental Culinary College!

Ingredients: Chicken breast.

Excipients: cucumber, carrot, 1 spiced peanut, green onion Seasoning: 3-4 dried chili peppers, appropriate amount of Sichuan pepper, ginger slices, garlic slices, 3 spoons of light soy sauce, 1 spoon of sugar, 2 spoons of rice vinegar, 1 2 spoons of salt, appropriate amount of water starch, appropriate amount of edible oil.

Production process: 1. Wash and dry the chicken breast, and cut it into square cubes.

2. Add water, starch and a little salt, mix evenly, drizzle with cooking oil and marinate for 20 minutes.

3. Wash the green onions and cut them into small pieces; Cut off the two ends of the dried peppers and remove the seeds; Peel and wash the carrots and cucumbers, cut them into cubes and set aside.

4. Add 1 tablespoon of water starch, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice, 1 2 tablespoons of salt to the bowl, mix well to make a sauce.

5. Put the oil on the fire and boil it until it is 3 hot, then put in the marinated chicken and slide it quickly; When the chicken is white, remove and drain the oil.

6. Leave the bottom oil in the pot, stir-fry the ginger and garlic slices over low heat, then add the dried chili peppers and peppercorns and stir-fry until fragrant.

7. Put carrots and cucumbers in the pot and stir-fry in turn.

8. Then add the green onion and diced chicken and stir-fry for a while.

9. Add the sauce and stir-fry until the soup thickens.

10. Turn off the heat and add peanuts and mix well.

Put the pork belly in a hot pot, add the ginger slices, and cook until medium-rare.

2.Cut the meat into thin slices, pour in the sliced meat, ginger and garlic without oil in the pot and stir-fry, fry until golden brown, add bean paste and stir-fry evenly.

3.Add tempeh, green pepper, red pepper, dark soy sauce, and salt and stir-fry evenly, then remove from the pot, and the meat is ready.