What are the top 3 dishes? What s the best dish to eat?

1. Mapo tofu.

This dish must have a name, mapo tofu is one of the traditional famous dishes in Sichuan Province, and it belongs to Sichuan cuisine. As a person who lives in Sichuan, I am very familiar with a must-have dish for dinner, a spoonful of tofu mixed with rice, the rice is wrapped in the softness of the tofu and the aroma of the ingredients, it is really delicious. The taste is unique, spicy and intersecting, the hemp comes from Sichuan pepper, and the spicy comes from the chili, it is not an exaggeration to say that a spoonful of tofu can eat a small half bowl of rice.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a well-known dish, and it is also a must-order dish for many people in restaurants. Fish-flavored shredded pork is named after the flavor of fish, which belongs to Sichuan cuisine, sweet and sour, rich and unique taste, and is very popular. The production of fish-flavored shredded pork is not very troublesome, fungus, carrots, shredded bamboo shoots, green peppers, these ingredients and shredded meat can be made into fish-flavored shredded pork.

3. Return to the pot meat.

Everyone must have heard of the name of Huiguo meat, Sichuan traditional dishes, belonging to the Sichuan cuisine series, Huiguo meat is full of color and fragrance, and it is the first choice for meals. The raw materials for the production of back pot meat mainly include pork, green peppers, garlic sprouts, etc., the color is red and bright, fat but not greasy, and the entrance is fragrant. Back to the pot meat is a home-cooked dish, the selection of bean paste is very important, Pixian bean paste is the best choice, pork belly is selected, lean meat and fatty meat are alternate, it tastes not greasy, and the aftertaste is endless.

Braised pork tongue. Ingredients: soy sauce paste, rock sugar, ingredients, soy sauce, sesame oil, chopped green onion, green onion segment, red pepper segment.

1.Wash the pig's tongue, use a long bamboo skewer to penetrate the pig's tongue, string the pig's tongue straight, put it in boiling water and blanch it slightly, remove and drain, remove the white foam and wash it. Pour an appropriate amount of water into the pot, add green onions, red peppers, soy sauce paste, rock sugar, and ingredients, bring to a boil over low heat, put in the pork tongue and cook until cooked, remove and drain.

2.After the pork tongue is cooled, pull out the bamboo skewers, slice and put on a plate, add soy sauce, sesame oil, and chopped green onion and mix well.

Slices of alfalfa meat. Ingredients: pork tenderloin, daylily, fungus, cucumber, egg, bean flour, ginger, onion and garlic, salad oil.

1.Slice the tenderloin and marinate with salt, cooking wine, soy sauce and bean flour.

2.The daylily is watery, the fungus is washed and soaked and torn apart, the cucumber is cut into diamond-shaped slices, and the eggs are beaten and fried and put out for later use.

3.Heat the oil, add the tenderloin and cook it, add the ginger, shallots and garlic and stir-fry until fragrant, add the above side dishes and fry until it is broken, and add the basic flavor to get out of the pot and put it on the plate.

Pork stew vermicelli.

1.The cleaned pork belly is cut into even pieces, and the vermicelli is soaked in cold water in advance, and the vermicelli soaked in cold water is stronger, has a good taste, and is easy to stew.

2.Put the pot on the high fire, add a little salad oil and burn it until it is 50%, add the meat pieces, stir-fry the oil, and then pour out the excess oil.

3.Pour an appropriate amount of salad oil into the pot again, heat it, add ginger and onion slices, star anise, bay leaves, cinnamon, and dried chili peppers and stir-fry until fragrant, add meat pieces and stir-fry, stir-fry until fragrant, add sugar and stir-fry until colored. Then add dark soy sauce and light soy sauce, add an appropriate amount of boiling water, bring to a boil over high heat, skim off the foam, and simmer for 30 minutes.

Spices can be picked out.

4.Remove the lid and put the vermicelli into the pot, cover the lid and continue to simmer for 10 minutes. The fragrant pork stewed vermicelli is fine, or you can add cabbage or sauerkraut to stew together, so that the flavor is quite strong and the rice is quite strong.

Pork ears in cold salad, pig ears in cold salad.

【Ingredients】1 carp, shredded ginger, garlic, salt, cooking wine, vinegar, light soy sauce, green and red peppers, several ginkgo seeds.

Method] 1. Start when the ingredients are ready, first turn on high heat, put an appropriate amount of oil in a non-stick pan, and then put the carp in the center of the pan to fry.

2. Fry the fish on both sides, then pour a bowl of water into the pot to continue to cook the fish, add cooking wine, shredded ginger and salt, and then cover the pot.

3. Put the fish directly into the plate, then sprinkle the green and red pepper grains and ginkgo seeds into the fish soup in the pot and stir-fry to taste, and then thicken evenly.

4. Finally, pour it into a plate.

Characteristics] Fish flavor and fragrance.

Method three. [Ingredients] 750 grams of Yellow River carp, 2 grams of monosodium glutamate, 500 grams of cooked lard, 10 grams of salt (about 100 grams of actual consumption), 50 grams of soy sauce, 15 grams of sugar, 15 grams of green onions, 15 grams of Shaoxing wine, 10 grams of garlic cloves, 30 grams of water starch, 10 grams of ginger.

Method] 1. First remove the scales, gills and fins of the fish, then disembowel, remove the internal organs, rinse them well, and drain the water. Put the meat on the mound with a knife and cut the flower knife, soak it for a while with 25 grams of soy sauce, 5 grams of salt and 8 grams of Shaoxing wine. Chop the skin of the pork fat with a few knives, and then cut it into matchstick-thick chicken comb slices.

Slice the ginger and garlic, and cut the green onion diagonally into a 3 cm long horse ear shape and set aside.

2. Heat the stir-fry spoon on the fire, pour in 500 grams of cooked lard, when it is hot, divide the marinated fish into two sections (front and back) under the spoon, fry until the color is decant, leave 25 grams of oil in the stir-fry spoon, push the pig fat into the stir-fry, then add green onions, ginger and garlic to stir-fry, and then add 500 grams of soup, 50 grams of soy sauce, 7 grams of salt, 15 grams of sugar, 7 grams of Shaoxing wine and 2 grams of monosodium glutamate, put the fried fish in, move to low heat and cook for 30 minutes to make the fish flavorful. Then use 30 grams of water starch to thicken the sauce, put the fish into the fish plate and dock into a stick, and pour all the sauce on top of it, and then serve.

Since we talked about the "rice killer", then [Fish-flavored shredded pork] must be on the list.

As a traditional Sichuan cuisine, there are 1,000 shredded fish-flavored pork dishes in 1,000 Sichuan families, cooking a hundred flavors in the world. Fish-flavored shredded pork is finely selected - carrots, lettuce and black fungus are cut into shreds, accompanied by the core and tender shredded meat, and the soaked red pepper and Sichuan-style bean paste have a magical chemical reaction. The fish-flavored shredded meat is ruddy in color, rich in fish fragrance, and has mixed tastes of "salty", "sweet", "sour" and "spicy".

The lips and teeth of food, the taste falls into the heart. The magic of food is that when it touches the other side of the heart, it can be sublimated into all tastes.

Although it is [fish-flavored shredded pork], but there is no fish, I don't know if there are also friends who have been "deceived" for a long time like Xiaoqi reform.

Scrambled eggs with tomato are not only easy to cook, but also nutritious. It is rich in nutritional value, with the characteristics of complementary nutrients and the anti-aging effect of bodybuilding.

The slender hand is rubbed into jade, and the green oil is fried to make a tender yellow and deep. The sweet and sour red color of the tomato and the yellow of the tender and delicious eggs complement each other, giving each of them a "different kind of innocence" to their original taste.

It has a bright color, pleasant taste, refreshing and appetizing, suitable for all ages, and even the production process is mouthwatering, and it is deeply loved by the public.

Eggs contain melamine, and eating too much is not good, and it cannot be absorbed. If it is fried too deliciously and eats too much nutrients, it will be a round-faced "egg" at that time

What kind of dish is the real rice killer. I recommend a dish such as Mapo Tofu. This dish must have a code to imitate the name, mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to the taste of Sichuan cuisine, as people living in Sichuan are very familiar with this essential dish for cooking.

A spoonful of tofu mixed with rice, the rice wrapped in tofu is soft and the aroma of the ingredients is really delicious, the taste is unique, the fiber is late, the spicy banana, the hemp comes from the pepper, the spicy comes from the chili, it can be said that a spoonful of tofu can be like a small half bowl of rice, it is not an exaggeration.

Secondly, a rice killer that really goes down to rice is recommended. It is fish-flavored shredded pork, fish-flavored shredded pork is a home, and the well-known dish name is also a must-order for many people to go to the restaurant, a meal. Fish-flavored shredded pork, fish-flavored seasoning and named also belongs to Sichuan cuisine, sweet and sour, delicious and rich in taste, unique and deeply liked by people, the production of fish-flavored shredded meat is not very troublesome, fungus, carrot, fungus, carrot, green pepper, green pepper and shredded meat can be used to make fish-flavored shredded meat.

In addition, the dishes under the rice, for example, are the big names of the back pot meat and the back pot meat, everyone must have heard of it, Sichuan, traditional, the dish belongs to the Sichuan cuisine series, the back pot meat is full of color and fragrance, it is the first choice for the next meal, the raw materials for the production of back pot meat are mainly pork, green peppers, garlic sprouts, etc., the color is red and bright, the fat is not greasy, the entrance is fragrant, the back pot meat is a home-cooked dish, the selection of bean paste is very important, Pixian Douban is the best choice, pork selection of pork belly, lean meat and fatty meat, the countryside is not greasy to eat. It's evocative.

Chopped pepper chicken wings. Ingredients: 8 chicken wings, about 400 grams, chopped peppers, 2 tablespoons, about 30 grams, garlic, 6 8 cloves, shallots (if it is green onions, use a section), ginger, a small piece, cooking oil: about 25 30 grams, soy sauce, chicken juice, 10 grams, about 15 grams.

To prepare the chicken wings with chopped peppers.

Soak the chicken wings in water for a while to remove any bruises, then wash each and chop them into 2 or 3 pieces.

Put the chicken wings in the water and boil the pot, take them out, I use chopsticks to pick a section and soak it in the soup, so that the foam on it will not get on it, and it is very clean.

Finely chop the garlic, ginger and green onion into small pieces and put them in a bowl, then add the chopped pepper and mix well with the soup in the chopped pepper.

Put the edible oil in the pot and pour it into the chopped pepper bowl and mix well, so that the fragrance of the seasoning will be stimulated and cultivated, and it tastes better than mixing it directly with seasoning and cold oil.

Mix the blanched chicken wings and chopped pepper seasoning with soy sauce chicken juice (if the chopped pepper you bought is not too salty or too spicy, add a little salt).

Put the chicken wings into a steaming bowl and put them in a steamer, bring to a boil over high heat, and then steam over medium-high heat for 15 minutes; Half a bowl of soup will be included in the steamed chicken wings, which is very delicious when mixed with noodles or rice.

Examples of the top 10 home-cooked dishes:

2. Braised pork, attractive in color, fat but not greasy, the selection of fatty pork belly, there are many kinds of methods, the most famous is Hangzhou's Dongpo meat, that is the real fat but not greasy, melt in the mouth. It's relatively simple to make at home every day, and you will get tired of eating too much, but you still want to eat it next time after eating it every time.

3. Sour and spicy shredded potatoes, cut the potatoes into shreds, and then add vinegar and chili peppers to fry together, the sour and spicy shredded potatoes taste crisp and crisp. Shredding potatoes requires a certain amount of knife work and is relatively slow, but now there are tools that can quickly shred them, which is convenient and fast.

5. Hand-torn dry pot cabbage, cabbage is very nutritious, and some of its ingredients have great benefits to the human body. It is most common to stir-fry cabbage, and it is better to tear cabbage by hand than to cut it with a knife, and the reason for this is unknown. Anyway, the dry pot cabbage is particularly delicious and super delicious.

9. Sweet and sour pork ribs, pork ribs can be braised and steamed, fried, peppered and salted, etc., but sweet and sour pork ribs are the most popular, sweet and sour taste can be appetizing and increase appetite, and children also like to eat, so the pork ribs are generally made into sweet and sour flavor.

10. Return to the pot meat, stir-fry the pork in oil, then add side dishes such as green pepper and garlic sprouts to stir-fry, and then return the pork to the pot to continue to stir-fry into the flavor, which is the so-called back to the pot meat, fat but not greasy, and fragrant in the mouth.

Curry chicken wings.

Ingredients: Min Zheng fresh frozen abalone, chicken wings, onion, half a small coriander, a little ginger, 6 slices of ginger, green onion, half a year-old root, 6 cloves of garlic, coarse celery, 2 cloves of oyster sauce, 1 tablespoon of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of sugar.

Pour oil into a hot pan, first add green onions, garlic and onions and stir-fry until fragrant, then add chicken wings and stir-fry for about 3 minutes.

At this time, add the abalone, stir-fry for 2 minutes, then add water (not over the chicken wings), light soy sauce, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 15 minutes.

Braised chicken wings with pumpkin in a tagine pot.

Ingredients: 10 chicken wings, half a pumpkin, 1 carrot, 8 garlic cloves, 5 grams of ginger Yanhui slices, 2 shallots, 15 grams of oyster sauce, 15 grams of Zhuhou sauce, 15 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of sugar, 2 grams of black pepper.

Preparation of braised chicken wings with pumpkin in a targi pot.

Pumpkin and carrot slices. If you want to look beautiful, you can also make 5 small openings in the circle of carrot slices and cut a carrot flower.

Cut two knives on each side of the chicken wings, put them in a larger container, add 1 tablespoon of oyster sauce, 1 tablespoon of Zhuhou sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, 2 grams of black pepper, rub and massage evenly, and marinate for more than 30 minutes.

Heat the oil in the tagine pan and brush the oil to the brink. Add garlic cloves and ginger slices and stir-fry until fragrant, then add pumpkin and carrots and stir-fry until fragrant.

Arrange the chicken wings and pour in the leftover seasoning of the marinated chicken wings.

Cover and cook over medium heat for 5 minutes, then turn to low heat and continue to cook for 3 minutes before turning off the heat. The tarji pot matures quickly, and it is completely cooked in 8 minutes, and it can be extended by 5 minutes if you use a regular wok.

When eating, even the pot is served on the table, garnished with shredded shallots, pumpkin and carrots are soft and rotten, and the chicken wings are flavorful and deep, and they are especially delicious!