What are the best dishes in Sichuan cuisine?

Mapo tofu, crispy fat chicken, tripe hot pot, bangbang chicken, pigeon casserole, bullfrog hot pot, angelica snake hot pot, these dishes are good and can increase people's appetite.

Kung Pao chicken, tripe hot pot, mapo tofu, bullfrog hot pot, husband and wife lung slices, boiled beef tenderloin, fish-flavored shredded pork. These are very tasty.

Bangbang chicken, mapo tofu, Dengying beef, tripe hot pot, husband and wife lung slices, fish-flavored shredded pork are all very delicious.

Basically, they are all delicious, such as old bowl fish, boiled pork slices, chopped pepper fish head, mapo tofu...

As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife pieces, boiled back to the pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who particularly likes to eat chicken, but I am usually tired of the kind of chicken stewed with mushrooms, or like ** chicken, but the practice of Sichuan saliva chicken is different from other chicken practices, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, there can be a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I tend to add some unique hot sauce to the sauce, according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, the Sichuan dish of fish-flavored shredded pork is also what I am good at bringing and liking.

Mapo tofu is not only a classic Sichuan dish, but also a classic side dish. Especially when you don't have any appetite, you can salivate just by looking at a plate of mapo tofu, and the taste is needless to say, it's really not too much to say that it is one of the most delicious dishes.

So how can you make mapo tofu that is even more delicious than a restaurant? It is not difficult to make mapo tofu that is better than that of a restaurant, you only need to master the seasoning and heat, and you can make mapo tofu that is even more delicious than a restaurant at home.

Today, I will teach you how to do it, according to the method I taught you to do it yourself, the tofu can be tender and not broken, the taste is spicy and rice, it can satisfy your cravings and is very delicious, friends who like to eat meals must definitely try it.

First, the practice of mapo tofu.

Ingredients: 50g of minced pork, 300g of tender tofu

Accessories: 1 small piece of ginger, 1 shallot, 2 spicy millet, 2 cloves of garlic, 1 handful of Sichuan pepper.

Seasoning: 1 spoon of Sichuan pepper powder, 2 spoons of light soy sauce, 1 spoon of corn starch, half a bowl of water, a little white pepper, 1 spoon of Pixian bean paste, appropriate amount of salt, 1 spoon of chili noodles

1. Cut the tofu into small pieces, then put cold water into the pot, then add 1 tablespoon of salt and boil until the water boils, so as to effectively remove the beany smell.

2. After the tofu is cooked, cut 1 shallot into chopped green onions, 2 cloves of garlic, 1 small piece of ginger and 2 millet spicy all fine.

3. After all the ingredients are cut, start to adjust the meat filling, first add chopped garlic, ginger, and millet spicy to the meat filling, then add an appropriate amount of salt and 1 spoon of light soy sauce, and finally stir the meat filling evenly, marinate for 10 minutes, so that the meat filling can fully absorb the flavor.

4.While marinating the minced meat, add 1 bowl of sauce, including 1 tablespoon of Sichuan pepper powder, a little white pepper, 1 tablespoon of light soy sauce, 1 tablespoon of cornstarch, and half a bowl of water, and stir well.

5. Heat the oil in the pot, wait for the oil temperature to reach 3 to turn down the heat, put in 1 handful of peppercorns, fry them on low heat until the peppercorns turn black, and then remove them.

6. After the peppercorns are removed, put 1 tablespoon of Pixian bean paste into the pot and fry the red oil.

7. Continue to add the marinated meat filling into the pot and stir-fry.

8. After the meat filling is fried, go into the sauce and the tofu cubes that have been cut, and shake the ingredients in the pot evenly, and do not use a shovel.

9. After the soup in the pot boils, put in the chopped green onion and 1 tablespoon of chili powder, shake it again and then it will be out of the pot. At this point, this mapo tofu is ready, it is really delicious and delicious.

It should be boiled pork slices and mapo tofu, because these two dishes are people's favorite foods, and secondly, because these two dishes are particularly easy to make and have a very good taste.

Boiled meat. This dish is particularly delicious, and it is particularly flavorful, with a bowl of white rice, it is simply amazing, fragrant and spicy.

The more popular ones are boiled fish, boiled meat, and hot pot, and it is also a local specialty of Sichuan, and it is also spicy.

Back to the pot meat. It's a dish that everyone loves to eat very much, and the taste inside is really good. My favorite thing to eat is Gong Bao Chicken.

Palace fried chicken. This dish is quite delicious, and it also goes well with rice, so it is very popular with people.

When I hear Sichuan cuisine, the following dishes come to mind, which are endlessly memorable:

Mapo tofu. Mapo tofu is a very famous home-cooked dish in Sichuan cuisine, "numb, spicy, hot, fresh, fragrant, crispy, live", I think it goes without saying that everyone knows how to shoot a big fight, it is already an unsurpassed classic. The main raw materials are watercress, tofu, minced beef (pork can also be used), chili pepper and pepper, etc., the finished product is very appetizing, just look at the color is very appetizing, the taste is smooth, spicy and fragrant, not only in the country is very famous, many foreign friends also love to eat it.

Back to the pot meat. Hui Pot Meat, also known as boiled pot meat, is considered to be the incarnation of Sichuan cuisine for Sichuan people, and it is said that it is the king of Sichuan cuisine, and I don't know if there is any controversy. This dish is mainly made with pork, green peppers, garlic sprouts and other ingredients, the color is red and bright, fat but not greasy, it smells very fragrant, and it is refreshing to eat.

The selection of meat is very particular, the pork rump part must be selected, the meat slices should be skinned, and the fat must be fried out when stir-frying, so that it is not greasy to eat.

Spicy chicken. Spicy chicken is a traditional dish in Sichuan and Chongqing, and it is also popular all over the country. The key to the deliciousness of spicy chicken is spicy, to put more chili peppers, but also to put several different chili peppers, add color and fragrance, chicken nuggets must be crispy in the mouth, with the fragrance of dry chili peppers over oil, and chili peppers complement each other, the most interesting thing about eating spicy chicken is that there are more chili peppers than chicken nuggets, and finally the fun of turning chicken nuggets in the chili peppers is not enough.

Mao Xuewang. Mao Xuewang is the most classic chowder in Sichuan cuisine, made of duck blood, hairy tripe, pork, luncheon meat and other ingredients, the taste is numb, spicy, fresh, fragrant four flavors, a "red ocean" as far as the eye can see. Now it has spread throughout the country and is loved by all kinds of people.

"Xuewang" is also called blood tofu, which is generally made with duck blood or pig blood; "Mao" is a Chongqing dialect, which means rough and sloppy.

I like to eat Sichuan food and I am particularly impressed by Hecha, when it comes to Sichuan food, the first thing that comes to my mind is hot pot. Although hot pot is not necessarily a representative of Sichuan cuisine, it is indeed my first impression of Sichuan cuisine. ......This is due to three reasons: Sichuan hot pot is very famous, the spicy hot pot is popular, and personal impressions.

1. Sichuan hot pot.

It is very famous, so many people regard hot pot as a representative of Sichuan cuisine.

When it comes to hot pot, many people immediately think of the red-hot, numb and spicy Sichuan hot pot. ......Although there are many types of hot pot, in the minds of many people, Sichuan hot pot has become a unique existence and a representative of Sichuan cuisine. ......Although in fact, the representative of Sichuan cuisine is not necessarily hot pot, but in the impression of many people, hot pot has been regarded as a representative of Sichuan cuisine.

There are actually many types of fire pots, and the tastes are also different. ......Among them, the spicy, and thriving Sichuan hot pot is definitely the most popular. Because this kind of hot pot such as the spicy taste of Chaozhao is very close to Sichuan cuisine in style, some people use it as a representative of Sichuan cuisine.

While this perception is not necessarily accurate, it is true that quite a few people think so.

3. The impression left by myself for a long time makes me recognize hot pot as a representative of Sichuan cuisine.

Due to the above two reasons, in my impression, the spicy hot pot is regarded as the representative, and the spicy hot pot is regarded as the most typical dish in Sichuan cuisine? ......Maybe my understanding is inaccurate, but because I have left this deep impression in my heart for a long time, when I think of Sichuan cuisine, I immediately think of hot pot and regard it as a representative of Sichuan cuisine.

1. Mapo tofu.

Mapo tofu is one of the classics of Sichuan cuisine, which is a chili tofu pot. By using tofu and plenty of spices such as chili, pepper, and bean paste, mapo tofu develops a strong spicy and numb taste. The color and flavor of this dish are distinctive and popular.

2. Boiled fish.

Boiled fish is one of the most famous fish dishes in Sichuan Province. The fish is cut into small pieces, sautéed with plenty of chili peppers and bean paste, and cooked in boiling water. This dish is perfect for those who like spicy flavors, and it also looks very tasty.

3. Sichuan-style grilled fish.

Sichuan-style grilled fish is one of the most popular fish dishes in Sichuan cuisine. This dish is seasoned with a lot of Chinese herbs and chili peppers, and the fish is delicious and grilled thoroughly. Grilled fish also comes with a lot of toppings, including tofu, corn, and vegetables, which makes it very nutritious and delicious.

4. Hot and sour noodles.

Hot and sour noodles are one of the most famous rice noodles in Sichuan Province, with a unique sour and spicy taste, rice noodles are a delicacy of gourmet cuisine. By using ingredients such as minced chili, fungus, tofu, coriander, etc., a hot and sour soup is made, and then the hot and sour soup is poured into the rice noodles. The whole process is very simple, but it looks very delicious, so it is highly sought after by a large number of customers.

5. Wrap burning. Bao Yao is a very special food of the Dai people in Xishuangbanna, the food to be fired is wrapped with banana leaves, and it is baked by charcoal, and in the process of firing, the banana leaves firmly lock the moisture and fragrance in the ingredients, and you can eat the original taste of the ingredients. 6. Hand grasp mutton.

Hand grasping mutton is a special food, tear it off and eat it directly by hand, it is fragrant and juicy, with chili sauce, the taste is ruined and separated.

Boiled fish fillet: A classic Sichuan dish that is nutritious, not only delicious, but also simple to make.

Delicious food makes life colorful. Hello everyone, it is a pleasure to meet you again. The food I brought to you today is rich in protein, simple to make, and you won't get fat if you eat more, that is, boiled fish fillet.

Boiled fish fillet is a Sichuan dish, one of the eight major cuisines in China. China is a big culinary country, and Sichuan cuisine has an important position in the history of Chinese cooking. I believe that the Sichuan cuisine in everyone's impression is mainly spicy, but in fact, the taste of Sichuan cuisine is not only familiar with numb and spicy, but also has more different tastes.

And the dishes are also very rich, if you talk about the representative food in Sichuan cuisine, I believe the first thing that comes to everyone's mind is mapo tofu, sauerkraut fish, fish-flavored shredded pork, kung pao chicken, boiled fish fillets and so on. So today I would like to recommend boiled fish fillet, it is not only delicious, but also simple to make, and you can smell the tempting aroma as soon as it comes out of the pan. From afar, I swallowed my saliva.

Boiled fish fillet This Sichuan dish is very classic, and most restaurants will have it, and everyone who goes to Sichuan must go to eat authentic boiled fish fillet. But we can't go to Sichuan every time Wang Zi wants to eat boiled fish fillets, because time doesn't allow it, and economic conditions don't allow it. Because this is still a relatively luxurious thing for some ordinary families.

So what should we do with boiled fish fillets that are so delicious, prepare them with ingredients.

Name of cuisine: Boiled fish fillet.

Ingredients: 1 silver carp of about 3 catties.

Excipients: bean sprouts, green onions, dried chilies, pickled peppers, Sichuan peppercorns, ginger, garlic, chicken essence, bean flour, cooking wine, salt, watercress.

How to make boiled fish fillet.

Step 1: If you want to make boiled fish fillets, first of all, we must prepare the ingredients, wash the green onions, remove the head and cut it into sections; Dried chili peppers cut into sections; Wash the raw ginger, peel it and cut it into minced ginger; Wash and peel the garlic, chop it into minced garlic and set aside.

Step 2: Wash and cut the fish into fillets, put it in a bowl, add a little salt, cooking wine, corn starch and stir, stir well and marinate for 30 minutes.

Step 3: Heat the oil, pour a small amount of vegetable oil into the pot after the pot is hot, then put the soybean sprouts in it, fry until it is seven ripe, remove it and spread it at the bottom of the bowl. Then we use a small pot to boil a pot of water, after the water boils, pour the fish into the pot, turn on the high heat, boil for one to two minutes and remove it.

Step 4: Put the boiled fish on top of the bean sprouts, pour the fish broth into it, and then sprinkle an appropriate amount of chicken essence on top to taste.

It only takes four steps, and the delicious boiled fish fillets are ready, I don't know if everyone is excited?