Which dishes are delicious in Sichuan cuisine? Which Sichuan dishes are delicious 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.

Sichuan cuisine has many delicious dishes to eat, and here are a few common examples:

Mapo Tofu: One of the classic Sichuan dishes, tofu is paired with a spicy sauce, which is fresh and spicy in the mouth.

Kung Pao Chicken: It is made from ingredients such as chicken, peanuts, chili peppers, etc. The spicy and fragrant taste and unique kung pao sauce make it one of the favorite dishes for many people.

Back to the pot meat: After the pork is sliced and fried, it is fried again until golden brown and crispy, with a fresh and tender taste, accompanied by chili, bean paste, minced garlic and other seasonings, which is spicy and delicious.

Boiled fish: With fish fillets as the main ingredient, with bean sprouts, pickled peppers, Sichuan peppercorns, etc., boiled into a rich spicy soup base, the taste is spicy and delicious, suitable for enjoying with rice.

Saliva chicken: This dish uses chicken as the main ingredient, with peppercorns, chili oil and other seasonings, the taste is spicy and refreshing, appetizing for rice.

These are just a few of the dishes that go with Sichuan cuisine, and there are many other delicious options for Sichuan cuisine that can be chosen according to personal taste. Hope you find this information helpful! Please let me know if you have any other questions.

I feel that the spicy tofu is delicious

Preparation of ingredients and seasonings: tofu, garlic, shallots, bean paste, hot pot base, chicken juice, light soy sauce, starch.

Cooking process:

1. Finely chop the garlic, wash the tofu and cut it into cubes of appropriate size, then blanch and remove the dry water for later use.

2. Pour an appropriate amount of oil into the pot and heat it, add the bean paste and hot pot base to fry the red oil, and then add the minced garlic and stir-fry until fragrant.

3. Add the blanched tofu and stir-fry, add the light soy sauce and chicken juice to season and stir-fry evenly.

4. Add an appropriate amount of water, cover the pot and simmer for about three minutes to enhance the flavor.

5. Finally, add starch water to thicken and stir-fry out of the pan.

6. After serving, sprinkle with chopped green onion to garnish.

Spicy tofu is a common home-cooked dish on the table, the cost is low, the method is simple, especially this spicy method is very popular, every three or five to do the last time, every time on the table I love to eat, it is really super rice.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

White Chicken Ingredients:

Three yellow chickens, cooking wine, ginger and shallots.

Production method: 1. Clean the chicken, pot under cold water, cover the chicken, put cooking wine, ginger slices, and green onion knots.

2. After boiling on high heat, turn to low heat and continue to cook for 2 minutes, turn off the heat without opening the lid, let the chicken continue to soak in the soup for half an hour, and let the residual temperature in the pot soak the chicken to cook.

3. After natural cooling, remove it, evenly brush the sesame oil on the surface of the chicken, and cut it into pieces and serve on the table.

8 pork belly chicken

Ingredients: 1 pork belly, 1 local chicken, 10g of white peppercorns, 250ml of pure milk (Mengniu or Yili), 30g of ginger, 5g of wolfberry, 5 red dates, 15ml of white vinegar, 10g of starch, a little salt, a little chicken powder.

Production method: 1. After buying the pork belly, scrub it with running water, put it in a bowl, scrub the pork belly with salt or white vinegar twice, and rinse it with water.

2. Finally, add starch to scrub, and then rinse with water, so that the pork belly has no peculiar smell.

3. Put the cleaned pork belly into boiling water and blanch for 3 minutes, then remove it. Cut into strips with a knife.

4. After washing the chicken, chop it into small pieces, put it in boiling water and blanch it for 3 minutes, then rinse it with water after removing it.

5. Put the cut pork belly into the pressure cooker, add enough water, add ginger slices and peppercorns (the peppercorns can be crushed and the taste will be more fragrant), bring to a boil over high heat, turn to medium heat and continue to cook for 5 or 10 minutes.

6. Pour the pork belly cooked in the pressure cooker into a casserole, add the chicken (if there is not enough soup at this time, you can add some water to it at this time), turn up the heat and bring to a boil, then turn to low heat and cook for about 10 minutes.

7. Pour in a carton of milk, then turn on high heat and boil, and finally add salt and chicken powder to taste, then turn off the heat.

Ingredients for green onion and meat: lean pork leg, star anise, green onion, cooking wine, pork soup, soy sauce, sugar, sesame oil, cooked vegetable oil.

1.Cut the pork leg into slices 3 cm long, 1 cm wide and 1 cm thick.

2.When the oil is hot, put the green onion in the pot and stir-fry slightly, add cooking wine, soy sauce, sugar, star anise, and then put in the pork leg meat, change to low heat and simmer for about 30 minutes after boiling, and then use the hot fire to thicken the marinade, remove the star anise, and drizzle with sesame oil.

3.When starting from the pot and serving on a plate, use green onions to pad the bottom and place the meat slices on top.

Sichuan-style stir-fried pork.

Ingredients: peeled pork belly, Erjingtiao chili, ginger and garlic slices, green onion (horse ear shape), oyster sauce, Maggi fresh, light soy sauce, spicy fresh sauce, dark soy sauce, cooking wine, salt, a little sugar, monosodium glutamate, salad oil.

1.Slice the pork belly, cut the two wattle strips into the shape of a horse's ear.

3.Heat the pot on a hot fire, five or six percent of the oil temperature, stir-fry until fragrant and not dry, change the heat to low and add oyster sauce, ginger and garlic slices, Maggi fresh, spicy fresh sauce, light soy sauce, cooking wine, two wattle chili peppers, a little sugar, monosodium glutamate and stir-fry evenly out of the pot.

Steamed radish meatballs.

Ingredients: white radish, carrots, pork belly, shiitake mushrooms, salt, sugar, chicken essence, pepper, chopped green onion, starch, salad oil.

1.Wash and shred the radish, dice the pork belly and shiitake mushrooms, and set aside.

2.Add salad oil to the pot and heat it, add diced pork belly, diced mushrooms, and chopped green onions to stir-fry until fragrant and put them in a container, then put in shredded radish, pepper, salt, chicken essence, and sugar, mix well, and then form balls, steam them thoroughly in the pot, and eat them on a rough plate.

Ingredients: 8 chicken feet, 8 chicken gizzards, 6 chicken wings, 5 eggs.

Chicken feet, chicken wings, chicken gizzards, eggs, add cooking wine to a pot under cold water, remove and wash.

Put ginger and green onion in the rice cooker.

Pour the boiled chicken wings, chicken feet, chicken gizzards, and eggs into the rice cooker.

Add bay leaves, star anise, cinnamon, sesame pepper, chili pepper, rock sugar.

Add salt, light soy sauce, dark soy sauce and soybean paste.

Pour in 1 bottle of beer, buckle the lid and simmer for 40 minutes, that is, the steaming or porridge button, that is, the rice cooking button, the rice cooker is different, the time is different, you can adjust the time, perfect out of the pot.

Abalone and chicken fin pot.

Ingredients: Min Zheng fresh frozen abalone, chicken wings, onion, small half socks, stool, a little coriander, 6 slices of ginger, half a green onion, 6 cloves of garlic, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, a little sugar.

Preparation of abalone and chicken fin pot.

After cleaning the abalone, remove the internal organs and black membrane, pour in half a spoon of cooking wine, shredded ginger and minced garlic after cutting the flower knife, and put it for marinating.

After washing the chicken wings, cut two knives on each side to make it easier to taste, pour in cooking wine, ginger, green onion, garlic, oyster sauce, light soy sauce, dark soy sauce, sugar, and salt and marinate for about 20 minutes.

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.

Sprinkle a small handful of coriander or chopped green onion before serving.

Boiled fish.

Ingredients: about 3 catties of silver carp 1, bean sprouts, green onions, dried chili peppers, pickled pepper, Sichuan pepper, ginger, garlic, chicken essence, bean flour, cooking wine, salt, watercress.

Method: 1. Kill and wash the fish, slice it into fillets, and chop the fish into blocks.

2. Mix the fish fillets with a little salt, cooking wine and cornstarch and taste for 30 minutes.

3. Pour a small amount of vegetable oil into the pot, fry the bean sprouts until they are 7 mature, remove from the pot, spread them at the bottom of the bowl, and set aside.

4. In a small pot, boil a pot of water, pour in the delicious fish, and cook on high heat for 1-2 minutes.

5. Gently put the boiled fish on top of the bean sprouts, pour in the soup, cover the fish of 4 5, and sprinkle an appropriate amount of chicken essence on top.

6. Add three times the usual oil to the clean pot, quietly brew the oil after the oil is hot, put in an appropriate amount of watercress, stir-fry fragrant, add chopped pickled pepper, ginger, garlic, and peppercorns and stir-fry over medium and low heat, add the dry chili pepper after the flavor is revealed, add the green onion section, stir-fry a few times, and pour it into the bowl where the fish is laid.

Braised beef. Ingredients.

Appropriate amount of beef brisket, appropriate amount of ginger, 1 head of garlic, 6 dried chilies, 2 star anise, a little cinnamon, 5 rock sugar, 1 clove of tangerine peel, an appropriate amount of homemade cooking wine, an appropriate amount of dark soy sauce, an appropriate amount of salt, a little chicken essence, and a little pepper.

Method. 1. Beef brisket. The best way to pick meat is to shout at the boss, I want the best piece, plus a beautiful smile.

2. Put the whole piece of beef brisket in cold water, boil over high heat, and skim off the foam. Cook until half-cooked and you're done.

3. Put the whole piece of beef brisket in cold water, bring to a boil over high heat, and skim off the foam. Cook until half-cooked and you're done.

4. Pour peanut oil into the pot and heat it, add garlic and ginger slices and stir until fragrant. The amount of garlic should be larger, and it will melt at the end of the stew.

5. Then pour in the brisket and fry the water dry, add cooking wine, this fire must also be ignited, and the aroma will spread immediately.

6. Add rock sugar, dried chili, star anise, cinnamon, a little pepper, and an appropriate amount of dark soy sauce for judges. Stir-fry well. The amount of various seasonings should not be too much, so as not to mask the aroma of the meat.

7. Then add boiling hot water, turn to low heat and simmer until salt and seasoning are added to reduce the juice. Compared with pressure cookers and casseroles, the effect of stewing in iron pots and stainless steel pots is better, and hot water can be added halfway if the water is not enough.

Fried meat with green peppers, tempeh, and salt.

1.Peel and slice the pork belly. Cut the green pepper into hob pieces.

2.Heat the oil in the pot, add the pork belly and stir-fry the oil until it rolls slightly, add the black bean sauce and bean paste to fry the red oil, fry the green pepper pieces until the flavor is broken, and add the basic flavor such as monosodium glutamate, which can be put out of the pot and put on the plate, fat but not greasy, very good for rice.

Scrambled eggs with shredded pork. Ingredients: eggs, shredded pork, green onions, salt, soy sauce, Shao wine, cooked lard.

1.Beat the eggs into a bowl, add salt and stir well.

2.Put the wok on medium heat, add the lard and cook until it is 50% hot, pour in the egg mixture and fry it with a hand spoon until it is just cooked, put it on a plate and set aside.

3.Put the pot on the heat again, add lard to heat, first add shredded meat and stir-fry, then add soy sauce, Shao wine, green onions, eggs and stir-fry, then add a little water, pour in lard and stir-fry well, and put it on a plate.

Shredded pork with tiger skin and green peppers.

Ingredients: green pepper, pork belly, soy sauce, cooking wine, pepper, salt, garlic

1.The fatty and lean meat of the pork belly are separated, the fat meat is thicker than the lean meat, and the green pepper is shredded; Add shredded lean pork to soy sauce, cooking wine, and pepper and marinate for a while.

2.Put the pot on the hot fire, heat and dry the water vapor, pour in an appropriate amount of salt, add the green pepper shreds and stir-fry, stir-fry until the tiger skin is served for later use.

3.Put the shredded fat meat into the pot and stir-fry the oil, add the shredded meat, add the garlic, fry until eight mature, add the shredded green pepper and stir-fry evenly out of the pot.