4. Is there any braised Sichuan cuisine, and what are the Sichuan braised dishes?

There are red soup brine and white soup brine.

Yes, to Sichuan, snack street, first look, in the investigation.

In Sichuan, anything can be marinated.

Braised pork brine platter.

Clove pork head.

Salted pork tongue. Crystal meat.

Salt and marinated pork. Marinated incense elbows.

Marinated pork ribs. Marinated smoked pork chops.

Smoked braised pork chops. Marinated pork feet.

Braised beef in sauce. Marinated pork liver.

Halogen gold and silver liver. Braised pork belly.

Twisted pork belly. Colorful marinated belly.

Red halogen sausage. Braised beef.

Spiced beef. Braised beef liver.

Homemade cow hooves. Couple's lung tablets.

Rabbit head marinated in oil. Hand torn braised rabbit legs.

Braised hens. Three yellow chickens marinated with green onions.

Amber phoenix claws. Braised chicken intestine thighs.

Braised duck beam flat braised duck.

Salted white duck. Rose braised duck.

Dry mix of braised duck intestines.

Sauce marinated goose. Cinnamon marinated gooseneck.

Spicy marinated foie gras.

Marinated goose intestines. Marinated turtle dove.

Braised eggs in gravy.

Crispy pigeon eggs. Braised anchovies in sauce.

Braised conch sauce braised snails.

Braised turkey thighs. Braised potatoes.

Spicy braised cauliflower. Braised peanuts.

Halogen tofu skin. Braised tofu sauce braised tofu.

Orange duckling. Lemon wings.

White marinated dishes. Five-spice braised vegetables. Red stewed vegetables.

Spiced marinated vegetables. Tea-flavored pickled vegetables.

Wine-flavored braised vegetables. Braised vegetables in soy sauce.

Strange fragrant marinated vegetables. Pepper-flavored pickled vegetables.

Pickled vegetables. Pickled cabbage.

Braised vegetables do have an incredible power, and the legendary delicacy of Bangbang Chicken can fill the missing hole in your heart in addition to filling your stomach

Throughout our lives, we are looking for happiness, it may just be cooked food and braised vegetables in the morning, sunshine and family, chewing carefully, can also fill the heart

People's tastes are very regional. For example: Sichuan people like spicy, Shanxi people are acidophilic and so on. Therefore, no matter what others say, Cantonese people always eat Guangdong braised vegetables, and Sichuan people always eat Sichuan braised vegetables.

Braised vegetables can generally be divided into three categories: red breight, yellow brine and white breight; Sichuan marinade is the most common in the country, mostly red marinade, and the taste is also the best. The well-known representatives of Sichuan braised dishes are: Liao Pork Ribs, Xiangyafang, Bangbang Chicken Chuanqi, Ziyan Baiwei Chicken, Wanchun Braised Vegetables, Zuixiang Sichuan Braised Vegetables, Koufuji, Bashiguan Brine, Chengdu Reflection Lo Mei, Braised Vegetables Sweet Duck and so on.

There are many Sichuan braised dishes, and the well-known representatives are: Liao Pork Ribs, Xiangyafang, Bangbang Chicken Chuanqi, Ziyan Baiwei Chicken, Wanchun Braised Vegetables, Zuixiang Sichuan Braised Vegetables, Koufuji, Bashiguan Brine, Chengdu Reflection Lo Mei, Braised Vegetables Sweet Duck and so on.

Bangbang chicken is a special dish of the Han nationality. It is a cold dish in Sichuan cuisine, and the main ingredient is chicken, and its flavor type belongs"Strange smell", numb, spicy, sour, sweet, fresh, salty, fragrant all tastes.

It breaks through the bottleneck of traditional snacks and is suitable for the new catering model of modern lifestyle, with unique taste, novel product portfolio and brand operation. It is a typical representative of Chengdu cooked food, which integrates a series of classic dishes of Sichuan cooked food, such as marinating, mixing, and soaking, and has a series of special flavors such as spicy, five-spice, pickled pepper, rattan pepper, spicy, salty, fresh and sauce, etc., which is a typical representative of Chengdu cooked food.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions.

Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series. It is pickled, wind-dried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrance, crisp and tender, crispy, smooth, no soup, know that it is not greasy, bright color, easy to eat, easy to carry, and is loved by people.

Chinese braised cuisine has a long history, a wide variety, different flavors, has been in its unique form in the continuous transcendence and development, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine has a very great influence, and regardless of the city and countryside, look at restaurants, restaurants, streets and alleys everywhere can see its traces.

Hello, there are many varieties of braised vegetables in Sichuan, such as sausages, pig's head meat, pig's ears, pig's tail, walnut meat, beef, rabbit meat, chicken feet, tripe, pork intestine skin, tofu skin, sea cabbage and so on.

Marinade is a commonly used cooking method in Chinese cuisine, mostly suitable for the production of cold dishes, generally refers to the processing of large pieces or shaping raw materials, put into the marinade that has been used many times, heated and cooked so that the fragrant and fresh taste of the marinade penetrates into the cooking method of the finished dish. Marinated dishes have the characteristics of beautiful color, fresh and mellow, soft and moist, suitable for chicken, duck, goose, pig, cow, sheep, rabbit and their internal organs, soy products, chicken, duck and goose eggs and other raw materials.

In addition to filling the stomach, the legend of Bangbang Chicken can also fill the hole that is missing in the heart Throughout our lives, we are looking for happiness, it may just be cooked food and braised vegetables in the morning, the legend of Bangbang Chicken inherits the intangible cultural heritage skills of a hundred years, selects the best free-range full-age rooster, cooks to the right heat, slaughters and cuts into slices, with the red oil handmade by the traditional secret method, accompanied by boiled chicken broth, forming a taste feast with color, fragrance and taste.

One. The production process of red and white brine (1) Seasoning and spices of brine Make a pot of standard 12,5 kg brine Seasoning: 300 grams of Sichuan salt 250 grams of rock sugar 500 grams of old ginger 300 grams of green onions 100 grams of cooking wine Appropriate amount of chicken essence monosodium glutamate Spices:

Kaempfera 30g Star anise 20g Clove 10g White Roll 50g Fennel 20g Bayanye 100g Angelica Angelica 50g Grass Fruit 50g Vanilla 60g Orange Peel 30g Cinnamon 80g Pickle 50g Thyme 30g Citronella 40g Grass 50g Dried Chili 50g Soup Ingredients: 3500g Chicken Skeleton and 1500g Tube Bone (2). Red and white brine to make (1) Place the chicken bones.

The bones of the pig tube (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, re-added water, put the old ginger (patted), green onions (leave the root to the full length), after boiling, boil slowly over low heat, and can not use fierce fire (boiled with low heat is clear soup, and boiled with fierce fire is thick soup) Proud into braised soup for use. (2) Stir-fry the sugar: stir-fry with oil.

Rock sugar is first processed into a fine powder, put a little oil in the pot, put rock sugar powder, fry slowly over medium heat, when the sugar turns from white to yellow, switch to low heat, when the sugar and oil are yellow and bubbled, continue to fry from the fire (this time must be fast, otherwise it is easy to become bitter, you must master it well, you can try it a few more times first), and then put it on the fire, from yellow to dark brown. When changing from large bubbles to small bubbles, add a little cold water, and then fry over low heat until the paste is removed, that is, the sugar color is sugar color (the sugar color is not required to be sweet, not bitter, and the color is golden) (3) The spice is broken or changed (must not be fine, change it slightly, so as not to affect the effect) Wrap it in a spice bag and tie the knot. First boil it in boiling water alone for 5 minutes, remove it and put it in the marinated soup, add salt and an appropriate amount of sugar color, chili pepper, cook it over medium-low heat to bring out the fragrance, and make the brine embryo red brine (white brine does not put chili pepper and sugar color, and other spices are the same). Seek adoption.