Several simple Sichuan cuisine recipes丨Spicy Bashi

Mapo tofu. 1. Prepare a piece of tender tofu, cut it into small cubes and put it on a plate; 50g pork belly, minced into minced meat and placed in a small pot; Then prepare an appropriate amount of chopped green onion and minced garlic; Chop a garlic sprout and set aside.

2. Add an appropriate amount of water to the pot, after the water boils, add a spoonful of edible salt, pour in the tofu cubes, cook over medium heat for one minute, pour out the water control and set aside;

3. Add a little cooking oil to another pot, pour out the cold oil after sliding the pan, add a little cold oil, pour in the meat foam, stir-fry until the meat foam is white, pour in the green onion and garlic and stir-fry until fragrant, add 10 grams of bean paste, and quickly stir-fry the red oil.

4. Pour in an appropriate amount of water, add tofu cubes after the water boils, add a little salt, 1 gram of chicken powder, gram of pepper, 1 gram of sugar to enhance freshness, 5 grams of dried chili pepper, gently push the tofu with a spoon, avoid sticking to the pot, and cook until the soup boils.

After 30 seconds, pour in the chopped garlic sprouts, hook in a little water starch, and stir-fry a few times, then turn off the heat and put on the plate, and finally sprinkle a little green onion to garnish.

Boiled fish. 1. Prepare a clean carp, remove the fish head, cut the fish meat into slices, cut the fish bones into sections, put them in a basin respectively, and wash the blood water.

Prepare a few stalks of lettuce and cut them into three sections; Shred soybean sprouts and tofu skin, ginger slices and garlic slices, and prepare a handful of red peppers and a handful of peppers.

3. Add an appropriate amount of salt, pepper, cooking wine to the fish pelvis, sprinkle with a little dry starch and mix well.

Add salt, pepper and cooking wine to the fish fillet, beat in an egg white, mix well with an appropriate amount of dry starch, and marinate for 10 minutes.

4. Heat the wok, add a little cooking oil, add Sichuan pepper, red pepper and ginger slices to burst the fragrance. Add 10 grams of bean paste, 5 grams of boiled fish stock, quickly stir-fry the red oil with a spoon, pour in the fish head and fish bones, and stir-fry for 2 minutes.

Add an appropriate amount of water, a little cooking wine, 10 grams of light soy sauce, a few drops of dark soy sauce to adjust the color, and then add 5 grams of salt, 1 gram of pepper, and 1 gram of sugar.

5. Pour in the soybean sprouts and lettuce, change to medium heat and cook for about 3 minutes. Remove the fish bones and garnish and pour into a basin.

Bring the soup to a boil, add the fish fillets, cook on high heat for about 20 seconds, remove the fish fillets, and put them in a bowl. Then pour in an appropriate amount of the original broth.

6. Heat the oil in the pot, when the oil temperature is 6 hot, pour in the red pepper, sesame pepper and white sesame seeds, quickly stir-fry twice, and then turn off the heat. Then pour the hot oil over the fillet and finish with a sprinkle of coriander.

Spicy diced chicken. 1. Prepare half a cleaned three-yellow chicken, first cut off the chicken wings and chicken thighs, then chop the remaining part into chicken pieces, put them in a basin, add 1 gram of salt, pepper and sugar, mix evenly, and marinate for 15 minutes.

2. Prepare an appropriate amount of ginger and green onionsThen prepare half a green onion and cut it into green onions, and cut a few millet spicy into sections4 green peppers, diced.

3. Heat the wok, pour out the cold oil after sliding the pan, add a spoonful of cooking oil, pour in the chicken pieces, stir-fry for two minutes, fry the fragrance, pour in the green onion, ginger, garlic and chili pepper and stir-fry until fragrant, add 5 grams of white wine to remove the fish, 5 grams of bean paste, and stir-fry the red oil.

4. Add 2 grams of dark soy sauce, 5 grams of light soy sauce to taste, 2 grams of sugar, 2 grams of chicken powder, 1 gram of pepper, pour in the green pepper, stir-fry quickly over high heat for 20 seconds, dissolve all the seasonings, you can turn off the heat and put on the plate.

Stir-fried spicy chicken.

Material. 350 grams of chicken thighs, about 200 grams of beans (silkless beans), spicy sauce.

Method. 1.Two chicken thighs, a few beans (no silk beans), green onions, ginger, and Lao Gan Ma chili sauce.

Chop the chicken thighs into small pieces and marinate them in cooking wine, shred the green onions, peel and cut the ginger into pieces

Relax the oil in the pot, when it is hot, put in the beans and fry, and when the skin is dry and slightly wrinkled, put it out;

Use the remaining oil to fry the chicken pieces, change the chicken pieces to medium heat after putting the chicken pieces, fry slowly, see that the chicken is tight, the chicken skin turns yellow, and when it is a little crispy, drain the oil and remove it;

Use the residual oil in the pot to heat it again to sixty percent hot, put in the green onion segment and ginger slices to fry the fragrance, then pour in two large spoons of Lao Gan Ma chili sauce, change to medium heat and fry, and then put in the chicken pieces that have been fried before, put a little salt, some sugar, a small spoon of soy sauce and fry evenly to color, and finally pour in sesame oil and a little monosodium glutamate to mix quickly, sprinkle some green onion shreds before going out of the pot, and then cook a small spoon of high liquor to serve on the plate;

Or the same pot that fried the chicken pieces just now, heat it, put in the beans that have been fried before, put a little salt and stir well, and stack it around the plate where the chicken pieces are held

Eat well with you and have fun in the kitchen together!

Spicy chicken is a classic Sichuan dish. Generally, the whole chicken is the main ingredient, and the green onion, dried chili, Sichuan pepper, salt, pepper, monosodium glutamate and other materials are refined. Today's autumn pig brings you an authentic Sichuan-style spicy chicken method.

1) Prepare the ingredients (you can adjust it according to your taste):

3 large chicken thighs.

Vegetable oil to taste.

Ginger A few slices of minced ginger to taste.

Pepper 3 grams.

Sichuan pepper powder 2 grams.

Salt 8 grams. 20 grams of cooking wine.

Fuel consumption 10 grams.

Light soy sauce 20g.

Egg white 1 pc.

Starch to taste.

2 3 shallots.

Sichuan pepper 50 grams.

100g dried chili peppers.

Sugar 8 grams. b) Production:

1. Wash the chicken thighs and cut them into pieces, two centimeters square, don't cut too big, it's not easy to fry dry, don't cut too small, you will receive a lot after frying.

2. Add minced ginger, Sichuan pepper powder, pepper powder, salt, light soy sauce, oil, cooking wine, egg white, and grasp well.

3. After grasping it completely, sprinkle an appropriate amount of starch and continue to grasp it well. Not too much starch, I put about a tablespoon of it. Grasp well and set aside to marinate for about an hour.

4. After marinating, heat the oil, cook over medium heat until about 60% hot, put in the marinated chicken, and fry it. When it is fried until it is slightly yellow, remove it and control the oil.

5. Continue to burn in the oil pan, when the oil temperature is about 80% hot, pour the diced chicken into it and fry it again, stir-fry for about a minute, until it is golden brown, and remove the oil.

6. Heat up the wok and heat the oil (because I used the new fried chicken, so I directly added a spoonful of the oil I just used), and the oil was slightly more than the usual amount of stir-fry. When the oil is hot, add the shallots, ginger and garlic slices, and stir-fry until fragrant.

7. Pour in Sichuan pepper and dried chili pepper (cut the dried chili pepper into small pieces, a little more), and fry until it is fragrant.

8. Pour the fried diced chicken into it, stir-fry together, add sugar to enhance freshness, and continue to stir-fry. After the water is dry, remove from the pan and serve on a plate. Actuate!