What are the delicious, simple and convenient Sichuan dishes?

The hot pot is delicious and convenient, buy some base ingredients. Cook with water and add vegetables.

Boiled fish fillet: A classic Sichuan dish that is nutritious, not only delicious, but also simple to make.

Delicious food makes life colorful. Hello everyone, it is a pleasure to meet you again. The food I brought to you today is rich in protein, simple to make, and you won't get fat if you eat more, that is, boiled fish fillet.

Boiled fish fillet is a Sichuan dish, one of the eight major cuisines in China. China is a big culinary country, and Sichuan cuisine has an important position in the history of Chinese cooking. I believe that the Sichuan cuisine in everyone's impression is mainly spicy, but in fact, the taste of Sichuan cuisine is not only familiar with numb and spicy, but also has more different tastes.

And the dishes are also very rich, if you talk about the representative food in Sichuan cuisine, I believe the first thing that comes to everyone's mind is mapo tofu, sauerkraut fish, fish-flavored shredded pork, kung pao chicken, boiled fish fillets and so on. So today I would like to recommend boiled fish fillet, it is not only delicious, but also simple to make, and you can smell the tempting aroma as soon as it comes out of the pan. From afar, I swallowed my saliva.

Boiled fish fillet This Sichuan dish is very classic, and most restaurants will have it, and everyone who goes to Sichuan must go to eat authentic boiled fish fillet. But we can't go to Sichuan every time Wang Zi wants to eat boiled fish fillets, because time doesn't allow it, and economic conditions don't allow it. Because this is still a relatively luxurious thing for some ordinary families.

So what should we do with boiled fish fillets that are so delicious, prepare them with ingredients.

Name of cuisine: Boiled fish fillet.

Ingredients: 1 silver carp of about 3 catties.

Excipients: bean sprouts, green onions, dried chilies, pickled peppers, Sichuan peppercorns, ginger, garlic, chicken essence, bean flour, cooking wine, salt, watercress.

How to make boiled fish fillet.

Step 1: If you want to make boiled fish fillets, first of all, we must prepare the ingredients, wash the green onions, remove the head and cut it into sections; Dried chili peppers cut into sections; Wash the raw ginger, peel it and cut it into minced ginger; Wash and peel the garlic, chop it into minced garlic and set aside.

Step 2: Wash and cut the fish into fillets, put it in a bowl, add a little salt, cooking wine, corn starch and stir, stir well and marinate for 30 minutes.

Step 3: Heat the oil, pour a small amount of vegetable oil into the pot after the pot is hot, then put the soybean sprouts in it, fry until it is seven ripe, remove it and spread it at the bottom of the bowl. Then we use a small pot to boil a pot of water, after the water boils, pour the fish into the pot, turn on the high heat, boil for one to two minutes and remove it.

Step 4: Put the boiled fish on top of the bean sprouts, pour the fish broth into it, and then sprinkle an appropriate amount of chicken essence on top to taste.

It only takes four steps, and the delicious boiled fish fillets are ready, I don't know if everyone is excited?

Hello, I especially like the taste of Sichuan food. The taste of Sichuan cuisine is spicy and fragrant. As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife lung slices, boiled back pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who likes to eat chicken, but I am usually stewed with mushrooms for chicken, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling that saliva chicken brings us is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, I can have a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience. And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, in this dish I also made a special change to clear the silver hand, when I make saliva chicken, I often follow my own method of sauce, add some unique hot sauce, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, Sichuan hot pot is also particularly popular, The Sichuan dish of shredded pork with fish flavor is also a dish that I am good at and like.

The first thing that comes to mind when I hear Sichuan cuisine is Kung Pao Chicken, which is relatively cheap and popular in our place, and many students in Zhenyun will like to eat it. So, how does Kung Pao Chicken do? Let's take a look! Sichuan cuisine - Kung Pao chicken.

Ingredients: 1 chicken breast, 1 cucumber, half a carrot, a number of peanuts, 2 cloves of garlic, 2 slices of ginger, 1 spoon of Pixian bean paste, a few Sichuan peppercorns, a pinch of salt, sugar: vinegar: 1, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of starch.

Method] 1. Cut the chicken breast into small cubes of uniform size, wash and set aside. 2. Add oyster sauce, light soy sauce, cooking wine, starch and salt to the diced meat and marinate for half an hour. 3. Cut cucumbers and carrots into small cubes, fry peanuts, and prepare minced garlic and ginger slices.

4. Soy sauce, sugar: balsamic vinegar (:1), salt, starch, appropriate amount of water, mix into a bowl of juice.

5. Slip the diced chicken in a non-stick pan, remove it, a little base oil, stir-fry the peppercorns in warm oil (filter out after stir-frying) + Pixian bean paste + ginger and garlic, add diced carrots, stir-fry for 1 minute, add diced chicken + diced cucumbers, and continue to stir-fry for 1 minute. 6. Pour in the bowl juice, reduce the juice over high heat, finally add cooked peanuts, stir evenly and remove from the pot! The second Sichuan cuisine, that is, Long Chaoshou, is also very delicious, let's take a look at Sichuan cuisine-Long Zhaoshou.

Ingredients: pork filling, the thinner the small chaotic skin, the better, salt, chicken essence, monosodium glutamate, minced ginger, garlic paste, starch dispensable, cooked soybean oil, secret chili red oil 20 kinds of Chinese herbs boiled for 4 hours, Baizhou hungry pepper powder, Sichuan pepper powder, kelp shreds, small greens, bone broth.

Method] 1. Take a stainless steel basin, pour the meat filling into it and add salt, chicken essence, monosodium glutamate, minced ginger, a spoonful of soybean oil that is cooked and dried, white pepper, a spoonful of secret chili red oil, a little starch, water, stir evenly, add water to stir 2-3 times, so as to make the meat filling more tender, put it in the refrigerator for 30 minutes and then wrap it, so that it is more flavorful, and then take it out to wrap. 2. Set aside the wrapped copying hands, boil boiling water, put them in turn and cook for 2-3 minutes, add kelp shreds + greens, and the copying hands will float on the surface of the water when they are cooked. 3. Put all the ingredients + vinegar + pepper powder + secret chili oil in the bowl, wash the seasoning away from the broth, and then pick it up and put it in the bowl.

As far as I know, Sichuan cuisine is one of the eight major cuisines in China. His. The special poverty is mainly spicy. He is beautiful. For me, the first dish that comes to mind is still saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who likes to eat chicken, but I am usually stewed with mushrooms for chicken, or Wang Xi is like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, I can have a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, in this dish I have also made special improvements, when I make saliva chicken, I often follow my own practice of sauce, add some unique hot sauce, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, Sichuan hot pot is also particularly popular, The Sichuan dish of fish-flavored shredded pork is also a dish that I am good at and like.

As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife pieces, boiled back to the pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who likes to eat chicken, but I am usually stewed with mushrooms for chicken, or like ** chicken, I am already a little tired of eating, but the practice of Sichuan cuisine saliva chicken is different from other chicken practices, because the most direct feeling that saliva chicken brings us is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, I can have a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can also try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I tend to add some unique hot sauce to the sauce, according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, the Sichuan dish of fish-flavored shredded pork is also what I am good at and like.