What is the best dish? Sichuan cuisine is still coriander or greens

I prefer to eat light food, and I ate coriander which tasted good.

Fish-flavored eggplant is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has the flavor of fish, but the flavor does not come from the fish, but is made by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments.

This method originated from the unique folk cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic.

The method is as follows: 1. Prepare ingredients: one eggplant, 100 grams of minced meat, two pickled peppers, one pickled ginger, two garlic, two shallots, a spoonful of sugar, a spoonful of light soy sauce, a spoonful of vinegar, and a spoonful of starch.

Chop the four ingredients into small pieces. Separate the shallots. Cut the eggplant into cubes.

2. Add a spoonful of light soy sauce, a spoonful of sugar, half a spoon of vinegar, a spoonful of water and a spoonful of starch to another bowl and mix well for later use.

3. Pour oil into a hot pan and boil until it is 80% hot. Add the eggplant and stir-fry until soft and discolored. Scoop out for later use.

Pour oil into the pan again and bring to a boil until it is 80% hot. Add minced meat and stir dry. Add a spoonful of bean paste and stir-fry until fragrant.

Add the three ingredients except the shallots and stir-fry well. Add the eggplant and stir-fry well. Add an appropriate amount of water and bring to a boil, simmer for one minute.

Pour the sauce along the edge of the pan, sprinkle with chopped green onion and stir-fry evenly, and remove from the pan for a while.

It depends on whether you like spicy food, and if you like spicy food, choose Sichuan cuisine.

1. Saliva chicken.

As soon as I think of this saliva chicken, let the mouth water, choose the delicate meat of the Sanhuang boy chicken, drench it with boiling water, change the knife and put it in shape, and burn a spoonful of cold spicy sauce, spicy and fragrant, tender and juicy! This dish is often found in chain restaurants and is served as a small staple.

2. Dandanmian.

The soul of dandan noodles lies in the fried sprouts, fried with pure lean meat and crushed sprouts until the meat color is crystal clear, characterized by dry fragrance, the base soup of dandan noodles is not much, with a little broth to add vinegar and spicy seeds, put some peanuts as the mainstay, with dry and fragrant noodles, so that the noodles are extraordinarily fragrant, and you can eat a few meals on days when you have no appetite.

3. Boiling water cabbage.

Don't look at the name is simple and bland, the process is complicated, and it is also my favorite dish, it may not be easy to eat, it is particularly coveted, but I didn't expect it to be from Sichuan cuisine, maybe the taste of this dish is sweet and refreshing, and the impression of the previous Sichuan cuisine spicy and fresh fragrance does not match it, but it is indeed a representative of Sichuan cuisine, and the chicken soup cooked slowly over low heat resembles boiling water.

4. Boiled pork slices.

Put oil in a pan and cook over low heat, add Sichuan pepper, dried chili pepper, and minced ginger, and stir-fry! After that, add water, bring to a boil, put the cut meat slices into the pot, cook for three or five minutes, spread the green vegetables on top, put in the red pepper noodles, green onions and garlic, and you can dine after a few minutes.

5. Mapo tofu.

This is one of the traditional dishes of Sichuan, mainly made from ingredients and tofu, as the name suggests, mapo tofu is made from pepper and spicy is made from chili, this dish highlights the "spicy" characteristics of Sichuan cuisine. It has a unique and smooth taste.

6. Husband and wife lung tablets.

Don't look at its name scary, the taste is spicy and fragrant, which is full of aftertaste. The raw material of this dish is beef offal leftovers, which are boiled and then cut into slices, and finally mixed with red oil, chili pepper and Sichuan peppercorns. This dish is inexpensive and tastes very good, so it is very popular with everyone.

7. Boiled fish.

This one is difficult to choose, because there are so many delicious dishes in Sichuan cuisine. For example, I like kung pao chicken, mapo tofu, and fish-flavored shredded pork. However, I think mapo tofu should be considered the most delicious because it is easy to learn, fragrant and delicious, and the original ingredients are very cheap and can be enjoyed by everyone, so it is so popular.

Butter hot pot. Because this dish is made of beef, hot pot soup base, and various mushrooms, although it is very spicy, the taste is very special, and the aftertaste is endless after eating.

One of the best Sichuan dishes is boiled fish. Because the taste of boiled fish is very fragrant, and the texture is very spicy.

Saliva chicken.

Ingredients: Chicken.

Method:1Marinate the chicken with a little salt for about 15 minutes, put cold water in the pan, and add the whole chicken thighs and chicken breasts. Pour cold water over the surface of the chicken, add an appropriate amount of salt, a spoonful of cooking wine, and cook with green onion and ginger.

2.Cover and bring to a boil over high heat, then remove the foam from the top. Roll back.

3.Then turn to medium heat and cook for 5-7 minutes, don't open the lid after cooking, cover and simmer for 10 minutes, use the steam in the pot to steam all the chicken, so as to ensure the tenderness of the chicken to the greatest extent.

4.After the chicken is simmered, remove it and put it in ice water to cool in order to make the chicken tighten and keep it elastic in the mouth.

5.Pour soy sauce, ginger and garlic juice, sesame paste, pepper oil, sugar, vinegar, monosodium glutamate, red oil, and sesame oil into a bowl on the chicken strips, and sprinkle sesame seeds, minced peanuts, and chopped green onions.

Back to the pot meat. 1. Prepare a piece of pork belly, cut a handful of garlic sprouts into sections, then prepare an appropriate amount of ginger slices, minced ginger, minced garlic, cut half a red pepper into long strips, and chop the red pickled pepper for later use.

2. Add water to a small pot, add pork belly and ginger slices under cold water, add a little cooking wine, cover the pot, and cook over low heat for about 20 minutes.

Once the pork belly has cooled, cut it into thin slices and put it in a bowl.

3. Prepare a small basin, add 10 grams of sweet noodle sauce, 15 grams of light soy sauce, 15 grams of cooking wine, 5 grams of aged vinegar, grams of salt, 1 gram of chicken powder, grams of pepper, 1 gram of sugar, a few drips of dark soy sauce, 2 grams of red oil, stir with chopsticks to dissolve.

4. Heat the wok, heat the pan with cold oil to avoid the ingredients sticking to the pan, pour in the pork belly slices, quickly stir-fry the Qipai fat oil, skim off the excess oil, and reduce the greasy.

After the pork belly is cooked, add a few dried black bean sauce, add 3 grams of bean paste, stir-fry the red oil, pour in ginger, garlic and dried red pepper and stir-fry a few times. Pour in the garlic sprouts and add the seasoned sauce.

Stir-fry quickly over high heat, then turn off the heat and put it on a plate after 10 seconds.

Many people like to eat spicy food, and it is the best choice to choose Sichuan cuisine at this time, and there are many representative dishes of Sichuan cuisine. Everyone knows that Kung Pao Chicken, Mapo Tofu, Spicy Chicken, Mao Xuewang and Sauerkraut Fish Boiled Fish, these are Sichuan dishes, which taste very fragrant and taste better.

The back pot meat in Sichuan cuisine is more delicious, and the deliciousness of the meat is made, eating this food feels fragrant, especially delicious, and the production method is relatively simple. If you want to eat delicious back pot meat, you can try to make it at home, you need to prepare the ingredients, about 250 grams of pork belly, plus an appropriate amount of green onions, green onions, ginger, garlic, cooking wine, add green garlic, sweet noodle sauce and bean paste in the process of stir-frying, you can make such delicious food. Pork belly is generally more delicious, and bacon will be more fragrant.

Blanch the meat in advance, let it cool after blanching, cut the meat into thin slices, and cut the green garlic prepared in advance into four pieces and set aside. Next, you can start the pot to heat the oil, when the pot is hot, pour the oil into this time, and then pour in the pork belly slices to stir-fry the excess fat, and then put in the bean paste and flip, the taste will be more fragrant after stir-frying evenly. Finally, sprinkle in the green garlic segments and you can get out of the pot, so the preparation is relatively simple, and this dish is particularly spicy with rice, plus some chili peppers, the taste will be more fragrant.

The main trick to making this dish is that when the meat is stir-fried, it must be fried over high heat, and the whole process is high heat to bring out the deliciousness of the meat.

And try to cut the meat slices thinner when cutting them, so that they are easier to fry and look more beautiful. Liquidation is one of the more important ingredients in this dish, and if you buy it, don't replace it, and replace it with onions, which may taste worse. The main sauce oil of this dish, bean paste and sweet noodle sauce, because of the high saltiness, there is no need to add salt in the process of stir-frying.

Moreover, the oil temperature should reach the highest when the meat slices are put into the pot, and when the meat slices are slightly rolled up, they can be cooked.

Malatang is the most delicious, the taste of Malatang is particularly fresh and fragrant, after eating, the lips and teeth in the mouth are fragrant, spicy and enjoyable, making people feel endless aftertaste, and they want to eat again.

Mapo tofu and palace fried chicken are the most delicious, these two dishes are very delicious, the taste is particularly good, and the nutritional value is relatively high.

Mapo tofu, this dish is very classic, and it is also very delicious to eat, mixed with rice.

Basically, they are all delicious, such as old bowl fish, boiled pork slices, chopped pepper fish head, mapo tofu...

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 particularly likes to eat chicken, but I am usually tired of the kind of chicken stewed with mushrooms, or like ** chicken, but the practice of Sichuan 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, there can be 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, 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 bringing and liking.

When I hear Sichuan cuisine, the following dishes come to mind, which are endlessly memorable:

Mapo tofu. Mapo tofu is a very famous home-cooked dish in Sichuan cuisine, "numb, spicy, hot, fresh, fragrant, crispy, live", I think it goes without saying that everyone knows how to shoot a big fight, it is already an unsurpassed classic. The main raw materials are watercress, tofu, minced beef (pork can also be used), chili pepper and pepper, etc., the finished product is very appetizing, just look at the color is very appetizing, the taste is smooth, spicy and fragrant, not only in the country is very famous, many foreign friends also love to eat it.

Back to the pot meat. Hui Pot Meat, also known as boiled pot meat, is considered to be the incarnation of Sichuan cuisine for Sichuan people, and it is said that it is the king of Sichuan cuisine, and I don't know if there is any controversy. This dish is mainly made with pork, green peppers, garlic sprouts and other ingredients, the color is red and bright, fat but not greasy, it smells very fragrant, and it is refreshing to eat.

The selection of meat is very particular, the pork rump part must be selected, the meat slices should be skinned, and the fat must be fried out when stir-frying, so that it is not greasy to eat.

Spicy chicken. Spicy chicken is a traditional dish in Sichuan and Chongqing, and it is also popular all over the country. The key to the deliciousness of spicy chicken is spicy, to put more chili peppers, but also to put several different chili peppers, add color and fragrance, chicken nuggets must be crispy in the mouth, with the fragrance of dry chili peppers over oil, and chili peppers complement each other, the most interesting thing about eating spicy chicken is that there are more chili peppers than chicken nuggets, and finally the fun of turning chicken nuggets in the chili peppers is not enough.

Mao Xuewang. Mao Xuewang is the most classic chowder in Sichuan cuisine, made of duck blood, hairy tripe, pork, luncheon meat and other ingredients, the taste is numb, spicy, fresh, fragrant four flavors, a "red ocean" as far as the eye can see. Now it has spread throughout the country and is loved by all kinds of people.

"Xuewang" is also called blood tofu, which is generally made with duck blood or pig blood; "Mao" is a Chongqing dialect, which means rough and sloppy.

I like to eat Sichuan food and I am particularly impressed by Hecha, when it comes to Sichuan food, the first thing that comes to my mind is hot pot. Although hot pot is not necessarily a representative of Sichuan cuisine, it is indeed my first impression of Sichuan cuisine. ......This is due to three reasons: Sichuan hot pot is very famous, the spicy hot pot is popular, and personal impressions.

1. Sichuan hot pot.

It is very famous, so many people regard hot pot as a representative of Sichuan cuisine.

When it comes to hot pot, many people immediately think of the red-hot, numb and spicy Sichuan hot pot. ......Although there are many types of hot pot, in the minds of many people, Sichuan hot pot has become a unique existence and a representative of Sichuan cuisine. ......Although in fact, the representative of Sichuan cuisine is not necessarily hot pot, but in the impression of many people, hot pot has been regarded as a representative of Sichuan cuisine.

There are actually many types of fire pots, and the tastes are also different. ......Among them, the spicy, and thriving Sichuan hot pot is definitely the most popular. Because this kind of hot pot such as the spicy taste of Chaozhao is very close to Sichuan cuisine in style, some people use it as a representative of Sichuan cuisine.

While this perception is not necessarily accurate, it is true that quite a few people think so.

3. The impression left by myself for a long time makes me recognize hot pot as a representative of Sichuan cuisine.

Due to the above two reasons, in my impression, the spicy hot pot is regarded as the representative, and the spicy hot pot is regarded as the most typical dish in Sichuan cuisine? ......Maybe my understanding is inaccurate, but because I have left this deep impression in my heart for a long time, when I think of Sichuan cuisine, I immediately think of hot pot and regard it as a representative of Sichuan cuisine.