There are those, how to prepare Sichuan cuisine 31

People say: "If you are familiar with 300 Tang poems, you can sing them if you can't compose poems [6] . It can be seen that "Three Hundred Tang Poems" has a great influence.

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 drops 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 fat to remove 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 for 10 seconds, then turn off the heat and put on a plate.

Hot and sour shredded pork. Ingredients: 200 grams of lean meat, 150 grams of pickled radish.

Excipients: 1 piece of pickled ginger, 5 pickled millet peppers, 3 garlics, 2 chives, a tablespoon of soy sauce, 2 teaspoons of dark soy sauce, 2 red peppers, an appropriate amount of peanut oil, 1 teaspoon of corn starch, 2 teaspoons of rice wine, an appropriate amount of salt, an appropriate amount of peanuts, 1 3 teaspoons of chicken powder, and 2 teaspoons of balsamic vinegar.

1. Shred the pickled radish and ginger, cut the pickled pepper, wash and cut the chives, and mince the garlic;

2. Drop a few drops of water, add rice wine, 1 2 tablespoons of soy sauce and corn starch, mix well. Add another 3 teaspoons of peanut oil, mix well and marinate for 5 minutes;

3. Pour in plenty of oil, slide the shredded meat into the pot and remove it;

4. Leave the bottom oil in the pot, or put oil in another pot, add pickled pepper, pickled ginger and garlic and stir-fry until fragrant;

5. Add shredded radish and stir-fry until fragrant;

6. Add shredded meat and stir-fry evenly to taste;

7. Add chicken powder and balsamic vinegar and stir well;

8. Put the green onion section and stir well;

Today I will teach you a Sichuan dish without chili peppers, and the ginger juice is very delicious when you hear the name.

Sichuan cuisine is one of the eight major cuisines in China and has always been enjoyed"One dish, one grid, one hundred dishes"It has a long history and a long history. According to historical records, Sichuan cuisine originated in the ancient kingdoms of Ba and Shu. From the Qin Dynasty to the Three Kingdoms period, Chengdu gradually became the political, economic and cultural center of Sichuan, which made Sichuan cuisine develop greatly.

As early as more than 1,000 years ago, the Western Jin Dynasty writer Zuo Si wrote "Shu Du Fu"."Sit in the middle of the golden base, the dishes are separated by four Chen, the tincture is clear, and the purple scales are fresh"Description. During the Tang and Song dynasties, Sichuan cuisine became more popular. The poet Lu You once had"Jade food Emei fungus, golden fish and propylene hole fish"The verses praise Sichuan cuisine.

After the Yuan, Ming and Qing dynasties established the capital of Beijing, with the increase of officials in Sichuan, a large number of Beijing chefs went to Chengdu to settle down and operate the catering industry, so Sichuan cuisine has been further developed and gradually become the main local cuisine in China.

There are Sichuan restaurants in the United States, Japan, France, Canada and Hong Kong, which are well received by foreign guests from all over the world.

In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry-roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding. In terms of taste, it pays special attention to color, fragrance, taste, shape, and has the advantages of both north and south, and is known for its many, wide and thick taste. There has always been"Seven flavors"(sweet, sour, numb, spicy, bitter, fragrant, salty), Bazi (dry roasted, sour, spicy, fishy, dry, strange taste, pepper, red oil) said.

Its main famous dishes are:"Kung Pao Chicken"，"Mapo tofu"，"Shadow of the Lamp beef"，"Camphor tea duck"，"Hairy belly hot pot"，"Fish-flavored shredded pork"and more than 300 kinds.

There are many cooking methods, stir-frying, frying, boiling, grilling, steaming and so on.

Basic operation process:

Primary processing of raw materials.

Knife work is preliminarily cooked.

Sizing code flavor. Cook to taste.

Serve as a dish.

This 、、、 suggests that you buy a book to learn it.

However, there is one point: Sichuan cuisine must not be reluctant to put oil and watercress.

The method is practice.

The process is to prepare to do it, start to do it, then be a guinea pig yourself, and finally wash the dishes.