How to make Sichuan cuisine? Where is the teaching of various practices of Sichuan cuisine in Shipai

--- Shipai doesn't have it, but you can go to the Huangqi next to the Tangxia pedestrian bridge to see it

Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to the clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish. So that the fragrant boiled fish is good.

Back to the pot meat, fish-flavored shredded pork, kung pao chicken, and hemp tofu ,-- a lot!

Back to the pot meat taste: spicy.

Ingredients: 400 grams of pork leg meat with skin, 100 grams of green garlic sprouts, 25 grams of Pixian bean paste, about 10 grams of sweet noodle sauce.

Method: Wash the meat, cook until the meat is cooked and the skin is soft, take it out, slice it and set aside, and cut the green garlic into sections; When the meat slices are fried in a hot oil pan at 6 into an ear shape, the minced Pixian bean paste is fried to color, and then the sweet noodle sauce is fried to bring out the fragrance, and after seasoning, the green garlic is put on a spoon and put on a plate.

Sichuan famous dish with fish-flavored shredded pork.

Fish-flavored shredded meat, golden red in color, smooth and tender in the mouth, sweet, sour, spicy and salty.

Ingredients: 250 grams of pork leg meat, shredded green onion and ginger, pickled chili shreds, cooking oil, fresh soup, rice wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic, minced ginger, Sichuan bean paste, Sichuan pepper powder, egg white, chili oil, starch, etc.

Method: Cut the leg meat batch into match-thick shredded meat, add rice wine, egg white, salt, monosodium glutamate, pepper, starch, mix well and taste and starch. In addition, use a small bowl to put fresh soup, rice wine, garlic, sugar, monosodium glutamate, minced ginger, chopped green onion, and water starch into a seasoning for later use.

Heat the pan, put in the cooking oil, and when the oil temperature rises to 60% hot, the shredded meat is cut into the pot and the oil is cut off. Leave a little base oil in the pot, add shredded ginger and pickled chili pepper to stir-fry it, then put in the bean paste and stir-fry a few times, and finally put in shredded meat and spare ingredients, stir-fry over high heat, pour in chili oil, sprinkle with pepper powder, and stir-fry evenly.

Sichuan home-style hot and sour soup.

Sichuan home-cooked soup dishes. It is made by boiling shredded pork, tofu, winter bamboo shoots and other ingredients in clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals, it has the effect of decanting wine to get rid of greasy and helping digestion, and it is very popular and widely spread throughout the country.

Basic ingredients: 30 grams of tofu, cooked chicken (or ham), shiitake mushrooms, cooked lean shredded pork, 15 grams of Shuifa sea cucumber, 15 grams of Shuifa squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, 750 grams of chicken broth.

Cooking method: 1. Cut the tofu, mushrooms, sea cucumber and squid into thin strips, put the shredded meat and shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, soy sauce, boil over a strong fire until boiling, and then thicken the wet starch, change to low heat and add beaten eggs;

2. Put the pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg flowers float in the pot, change the heat until the shredded meat rolls up and flushes into the soup bowl.

Spicy cabbage. Basic features: Salty, fragrant and palatable, spicy and flavorful.

Basic ingredients: 750 grams of Chinese cabbage cores and leaves, 10 grams of dried chili peppers. Seasoning: 100 grams of vegetable oil, 5 grams of salt and monosodium glutamate, 25 grams of cooking wine, 30 grams of soy sauce, 25 peppercorns.

1) Wash the Chinese cabbage and break it into pieces, cut the dried chili peppers into knots and set aside.

2) After the frying spoon is filled with oil and heated, put the peppercorns in and fry a few times, then add the dried chili peppers to change color, then add cabbage and salt and stir-fry a few times, then add cooking wine, soy sauce and monosodium glutamate, and stir-fry evenly at the same time.

It is better and more comprehensive to study in professional training institutions.

Back to the pot meat ingredients.

Meat, pickled ginger, pickled sea pepper, bean paste, sweet sauce, monosodium glutamate, salt, garlic sprouts Sichuan vegetables back to the pot meat method.

1.Stir-fried meat. You can add some salad oil to it before it bursts. Add a little oil to make it easier to burst the oil.

2.After the meat is fried, remove from the pan and leave oil in the pan. Change to low heat and stir-fry pickled ginger, pickled sea pepper and bean paste.

3.After the condiments are fried, return the meat to the pot. Go back to the pot meat, of course, you have to go back to the pot a few more times. At this time, add sweet sauce and color.

4.Add a pinch of MSG. At this time, the meat is basically fried, and if you think it almost tastes, you can add a little more salt.

5.Add the garlic sprouts and stir-fry over heat. Be careful, don't fry the garlic sprouts to death, stir-fry them to make them more fragrant!

In fact, there is no way to do it, and the main feature of Sichuan cuisine is "spicy".

What is the trembling code of Sichuan cuisine?

Fish-flavored shredded pork. Ingredients: meat, ginger, green onion, minced garlic, shredded bamboo shoots, shredded fungus, chopped pepper.

Method:1Shred the meat, marinate it with wine, salt, starch and sugar for 15 minutes. Stir-fry the marinated shredded pork in peanut oil, don't overcook.

2.When the pork is 6 ripe, you can put chopped peppers, stir-fry it, and then put ginger, onions, garlic, and preferably shredded bamboo shoots and fungus.

3.When it boils again, immediately add soy sauce, vinegar, wine, and chicken essence.

4.In the end, Wang Zhao must be thickened with starch, which is very important, and if the effect is to be shiny, it is necessary to do this hall closure step.

Sweet and sour pork ribs. Ingredients: pork chops, green onions, ginger, sugar, cooking wine, refined salt, Boryeong vinegar, vegetable oil, broth.

Method:1Chop the pork ribs into small pieces of two or three centimeters, and add green onions, ginger, cooking wine, and refined salt to taste for about 30 minutes.

2.Steam for about 20 minutes. Put the pot over medium heat and add vegetable oil, and when the oil is hot, add an appropriate amount of sugar. Saute until golden brown.

3.Add the broth and pork ribs to the pot, put sugar, Boryeong vinegar, and simmer until the soup is dry, the juice is thick, and the shreds can be raised.

4.Serve on a plate, drizzle with cooked oil, and remove from the pan.

Spicy chicken recipe material collection diagram:

Wash the chicken and cut it into 2-3cm pieces, put it in a bowl, add cooking wine and salt, mix well, and marinate for 20 minutes to taste.

Slice ginger and garlic, and cut green onion into sections for later use.

Cut the dried chili peppers into small pieces and set aside.

Pour oil into a pan and heat up.

Add the chicken pieces and fry them lightly, fry them until golden brown, then drain the oil.

Fry again over high heat.

Fry until golden brown and crispy, then drain from the pan and set aside.

Leave the bottom oil in the pot, heat it over high heat, add ginger and garlic slices and stir-fry until fragrant, then add the cut chili pepper and Sichuan pepper, and stir-fry over low heat to bring out the spicy fragrance.

Add the fried chicken pieces and stir-fry.

Finally, add the fried peanuts, sprinkle with chicken essence, sugar and green onion and stir well.

1. Salt should be added enough at one time when marinating chicken nuggets, otherwise it will not be easy to taste after frying and then adding salt.

2. When frying chili peppers and peppercorns, the heat should be low to be fragrant.

3. Other seasonings such as chili peppers should be added according to personal taste. Add some sesame seeds to make it even more fragrant.

4. When frying the chicken nuggets, the heat should be high, so that the outside can be charred and tender on the inside, otherwise the chicken will taste bad when it is fried.

Chongqing spicy chicken production material early dressing:

Ingredients: 1000 grams of chicken.

Seasoning: 8 grams of Sichuan pepper, 30 grams of chili pepper (red, sharp, dry), 15 grams of green onions, 10 grams of ginger, 2 grams of monosodium glutamate, 8 grams of salt, 15 grams of cooking wine, 10 grams of light soy sauce, 25 grams of vegetable oil, 5 grams of garlic (white skin), 2 grams of sugar.

Features of Chongqing Spicy Chicken:

Crispy and crispy, with an endless aftertaste.

Teach you how to make Chongqing Lili spicy chicken, and how to make Chongqing spicy chicken to be delicious.

1.Cut the whole chicken into small cubes;

2.Sprinkle light soy sauce, salt and monosodium glutamate on the diced chicken, adjust the flavor, and put it in the cooking wine for about 30 minutes;

3.After heating the oil, pour in the green onion, ginger and garlic in the pot;

4.Then pour in the delicious chicken and stir-fry;

5.Then put in the dried red pepper and Sichuan pepper, stir-fry over rapid heat, and stir-fry to bring out the fragrance;

6.Finally, add salt, monosodium glutamate, and sugar to taste, and serve. Lu rotten stove.