Fifteen Sichuan dishes

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Sichuan Style Chili Chicken

Fifteen Sichuan dishes

Features:

The meat is smooth and crispy, spicy and fragrant, and has a long aftertaste.

The pepper flavor is the representative type of Sichuan cuisine. The traditional method is to chop fresh flower peppers and shallots and add chicken soup, salt, monosodium glutamate, and sesame oil and mix well. It has the characteristics of salty and fresh hemp and fresh flavor. Nowadays, a lot of pepper and hemp dishes are sold in many restaurants and restaurants.

raw material:

One chicken (weighing about 1500 grams).

seasoning:

50 g each of chives, green and red peppers, 150 g extra-grade pepper and sesame juice, 100 g of sesame oil, 10 g of refined salt, 6 g of monosodium glutamate, 8 g of chicken flour, 3 g of white sugar, 20 g of cooking wine, and buns (scallions, ginger, 20 grams each of Chaotian pepper, 10 grams each of Codonopsis and Angelica).

Production of premium pepper and sesame oil:

Add 5 kg of salad oil in a wok and cook to 50% heat. Turn down 1 kg of Tianjiao, 500g of Dahongpao pepper, 200g of blue pepper, stir-fry over medium heat, add 1500g of green onion, 300g of ginger, and 100 fragrant stems Grams, Codonopsis, Angelica, 50 grams each, 5 grass fruits, 10 grams each of cinnamon, fragrant leaves, and tangerine peel, put in a stainless steel barrel, add 15 kilograms of raw broiled chicken broth, boil on high heat and cook on low heat 2 Hours, let the Sichuan rest, and then simmer out the oil on the top, sesame oil, and the soup on the bottom, sesame juice.

Production Method:

(1) Wash the chicken with blood, and simmer in high heat. (Cooker: 40458389) Add the cooking bag and cooking wine to the boiling water pot, cook on medium heat until it is nine mature, remove and let it cool, and leave the chicken soup to make pepper and hemp juice.

(2) Cut the shallots, cut the green and red pepper into strips, remove the chicken bones, tear them into strips by hand, add pepper sesame oil, homemade pepper sauce, refined salt, monosodium glutamate, chicken powder, white sugar and mix well.

2

Secret Bullfrog

Fifteen Sichuan dishes

Ingredients: Bullfrog 500g

Excipients: 100 grams each of cucumber and enoki mushroom.

800 grams of stock soup cooked in advance, 30 grams of homemade spicy oil, 20 grams of ramie seed pepper oil, 30 grams of green beauty pepper section, 20 grams of pepper, 3 grams of salt, 2 grams of monosodium glutamate and chicken powder.

Production:

1. Make the bullfrog clean, change the knife into small pieces of 3 cm long and 1 cm wide, add 20 grams of wet starch, 15 grams of cooking wine, 5 grams each of monosodium glutamate, white pepper powder, and 2 grams of salt. , Then add 5 grams of rattan pepper oil and mix well.

2. Wash and peel the cucumber, change the knife into strips of finger thickness; wash and remove the enoki mushroom. The two are cooked in boiling water, put out the dry water and place them on the bottom of the dish.

3. Add the boiled soup in the pot and boil. Add the bullfrog, season with salt, monosodium glutamate, and chicken powder. After boiling again, change to low heat and cook for 2-3 minutes. In the dish, sprinkle the bell pepper segments and peppercorns on the surface.

4. Put home-made spicy oil and vinegar oil in the pot until it is 70% hot.

Soup making:

Boil the base oil to 50% heat. Put 600 grams of Hainan Huanggong pepper sauce, 250 grams of wild mountain pepper section, and 50 grams of red millet spicy pieces. Stir-fry. Rinse in 20 pounds of water and boil. Run out of meals. The purpose of cooking the soup in advance is to speed up the cooking process, so that you do n’t need to fry Huanggong pepper sauce, wild pepper, etc. when you go to the dish, you can directly cook the soup into the pot, which is convenient and quick. There is also a hot-selling dish, "boiled shrimp", which is also made from this soup.

Homemade spicy oil:

1. Take a stainless steel soup bucket, mix 2 kg of dried chili section and 2 kg of dahongpao hemp pepper.

2. Put 40 kg of cooked rapeseed oil in the pot and heat it to 40%, add 3 kg of onion white segments, 2 kg of ginger slices, and 2 kg of garlic, boil over low heat until the onion segments float and slightly turn yellow (note that you cannot boil Take too long, otherwise the onion smell in the oil will be too large, which will cover up some of the spicy taste. When it is hot, remove it from the pot and pour it into a soup bucket with chili segments and hemp peppers. Stir while stirring to make it evenly heated. Cover it at room temperature and let it stand overnight.


3

Pig with crooked mouth

Fifteen Sichuan dishes

1. After chopping the pig's hands into pieces, first dry the water in a hot oil pan, put it out into a pressure cooker and set aside.

2. Add the dried chili festival, peppercorns, etc. into the hot oil pan, then add the watercress, spicy sauce, ginger rice, garlic rice, onion festival, broad carrot slices, onion pieces and spices. The soup is boiled, wait until the salt, MSG and pepper are added to boil the taste, and then pour the soup slag into the autoclave, submerged the raw material as the degree, cover with heat and pressure for 8 minutes.

3. Cook the ravioli in a boiling water pot, remove it and place it in the bottom of the clay pot.

4. Heat the oil in another pot, first add the ginger slices, garlic slices, and green and red peppers, stir-fry, and then pour the pressed pork hand cubes, add the seasonings and thicken them. Inside the clay pot, top with dried hot chili and peppercorns (preferably re-use peppercorns) in hot oil, and garnish with some coriander.

4

Perfume flower tincture

Fifteen Sichuan dishes

practice:

1. Slaughter and cure the scallions, cut fish bones and fish heads into pieces, slice the fish meat into thin slices, rinse with water for a while, remove the drain pan, and mix well with salt, pepper, and sweet potato starch. It tastes sizing.

2. Heat the lard in the pot, first add ginger flakes and millet peppers, stir-fry with fresh soup and add salt, monosodium glutamate, chicken essence and pepper powder, and cook the fish bones and fish head. When it is out of the pot, put it in a soup bowl with green bamboo leaves, shake the fish fillets, cook it, and finally pour the soup into the soup bowl.

3. Take the special chilli material into a hot oil pan, add the fragrant incense, and pour it over the fish fillet. Sprinkle some green onions and serve.

Explanation:

The special chilli material is the dried millet pepper, dried wrinkled pepper, ginger rice, garlic rice and peppercorns. Available the next day.

5

Spicy beer duck

Fifteen Sichuan dishes

Material: Muscovy Duck 400g

Excipients:

One fresh green bell pepper, 30 g ginger, 1 garlic, 15 g dried red pepper, two star anise, 1 teaspoon peppercorns, 1 piece of cinnamon, 1/4 teaspoon salt, 1 teaspoon soy sauce, 300ml beer

practice:

1.Hot a little oil in the pot, add peppercorns to sauté, and remove the peppercorns

2.Add ginger, garlic, dried red pepper, star anise, and cinnamon for 1 minute

3.Add duck pieces and continue to cook

4.Until the duck is significantly reduced and the fat is forced out

5.Pour in 1/4 teaspoon of salt and smoke 1 tablespoon of beer, 300ml. After the high heat is boiled, turn to low heat and cover the pot.

6.When you have 1/3 of the water remaining, open the lid and continue 焖, let the taste of the wine dissipate

7.When the juice is completely dried, add green and red pepper pieces and fry until broken.

6

Hexiang small yellow croaker

Fifteen Sichuan dishes

System of law:

1. After the small yellow croaker is cleaned, add the onion ginger, pepper, cooking wine, salt and monosodium glutamate to marinate, then put it in a 70% hot oil pan, and fry until the fish is crispy and golden brown. use.

2. Heat the salad oil in the clean pot, stir-fry the minced ginger, garlic, onion, green pepper rings, dried two wattle peppers and dried peppers, then add salt, monosodium glutamate, chicken essence, spicy sauce, tempeh and a little Water, wait until the yellow croaker is put in to collect the dried soup, drizzle a little pepper oil and sesame oil, then pan up and serve. Finally, sprinkle with minced celery, minced garlic and a little sesame.

7

Spicy Boiled Fish Fillet

Fifteen Sichuan dishes

Ingredients: 1 grass carp

Accessories: soybean sprouts, parsley, mushrooms

Marinated fish fillet material:

Cooking wine, salt, pepper, egg white, corn starch

Spice oil material:

2 anise, 1 cinnamon, 2 fragrant leaves, 2 g cumin, 2 g Shannai, 10 g peppercorns, 20 g dried peppers, appropriate amount of oil

Other seasonings:

Onion / Ginger / Garlic amount, Shexian bean sauce 2 tablespoons, fresh soy sauce 1 tablespoon, a little salt, sugar 1 spoon, pepper and dried pepper

practice:

1. Fish slices are thinly sliced, salt, pepper, rice wine, egg white, and corn starch are scratched evenly.

2. Prepare the spiced oil, pour the oil in the pot, put the spiced oil into the material, heat over low heat, stir-fry the spices, remove the spices

3. Pour a little spiced oil in the pot and stir-fry the onion ginger garlic and spicy bean paste. Add the spices, rice wine and soy sauce and stir well. Pour in boiling water and boil. Add a little salt, pepper, sugar, and cook for a while. , Remove the spices

4. Use the prepared spicy soup base to blanch celery and mushrooms separately.

5. After boiling again, put the marinated fillets piece by piece, cook for about one or two minutes until the fillets turn white, then turn off the heat.

6.Put the fish fillet with soup in a pot with side dishes

7. Put another pot and pour a portion of the spiced oil into the pot, put in the pepper and dried chili segments, and fry the scent with a small fire. Turn off the heat after the color of the pepper changes, and then pour the hot oil on the fish fillets.

8

Spicy Beauty Hoof

Fifteen Sichuan dishes

Ingredients: 1000 grams of pig forefoot

Accessories: 1/3 small bowl of cooking wine, 50 grams of rock sugar, half a bowl of raw soy sauce

Material A: 1 shallot (sliced), 5 ginger slices, 4 garlic (sliced)

Material B: peppercorn, fruit, fragrant leaves, cloves, anise, licorice, cinnamon, dried hawthorn

Material C: Chinese pepper, dried red pepper, fried fragrant white sesame

practice:

1. Wash the pig's feet and cut into small pieces. Boil warm water in the pot, add pork feet and boil, then cook for about ten minutes

2. Remove the pig's feet and rinse them with cold water. Drain the water for later use.

3. Heat two tablespoons of oil in the pot, stir-fry the pork feet with low heat, and slowly fry until the skin is slightly yellow.

4. Put a spoonful of oil in the pot, put 1 scallion, 5 slices of ginger, 4 cloves of garlic, pepper, grass fruit, fragrant leaves, cloves, fennel, licorice, cinnamon, dried hawthorn, and fry until low. fragrance

5. Put another pot into the pot, put the ingredients and pork feet in step 4 into the pot, add cooking wine, soy sauce, water

6. After the high heat is boiled, continue to cook for 15 minutes, turn to low heat and cook until the soup is thick, and only half of the amount is left

7, put a tablespoon of oil in the pot, heat up, add 50 grams of rock sugar fried sugar. Add a tablespoon of water halfway through

8. Fry until the sugar is thick and dark.

9. Put the braised pork feet and stir fry until they are evenly coated with sugar.

10. Pour in half of the marinade, use the fire to collect the juice, and flip

11. Stir fry until the marinade is completely dry and serve for future use

12, cold oil in the pot, add peppercorns, red peppers burst until fragrant

13. Pour the collected pig's feet into the pot. Add a tablespoon of water, stir fry over low heat to dry, sprinkle with white sesame seeds

9

Spicy catfish

Fifteen Sichuan dishes

Slaughter and cure the mullet, cut into pieces after deboning. In addition, add the red glutinous rice starch pot, add salt, egg liquid and water to make a slurry. Spread into a pan with a frying pan, pour it out and cut into diamond-shaped pieces, then fry it in a hot oil pan until the surface is slightly hard.

Put an appropriate amount of salad oil in the clean pot and heat it. When the glutinous rice cake bursts to a degree of ripeness, stir-fry the ginger slices, ginger slices, garlic slices, and hot girl sauce together. Add the green and red pepper slices after the fragrance. , Chives festival and coriander skin, add salt, monosodium glutamate and chicken essence while frying, serve out the pan and serve.

10

Stir-fried spicy fish head

Fifteen Sichuan dishes

raw material:

Half of the big fish head of Qiandao Lake, 30 grams of dried shallots, 20 grams of shallots, 30 grams of carrots, 50 grams of pickled vegetables, 20 grams of pickled pepper, 15 grams of ginger, and a little cooked sesame.

seasoning:

10 g hot pot ingredients, dried chili festival, peppercorns, ginger, minced garlic, green and red bell peppers, ginger slices, green onion festival, spring onion, rosemary, salt, pepper, flower carving wine, sugar, monosodium glutamate, fresh soup, vegetable oil Each amount.

System of law:

1. Scrape the big fish head and remove the gills. Wash the pot, add ginger slices, spring onion, salt, pepper, flower wine, and rosemary to marinate, then place on the pad with dried spring onions, green onion and Carrot pieces in a large casserole. After mixing the fresh soup seasoned with salt and pepper, cover the pot and switch to a medium heat pot until the fish head is cooked.

2. Put the oil on the hot pot and stir-fry the minced ginger, garlic, ginger, pickled pepper, kimchi grains and hot pot ingredients. Add the appropriate amount of soup and boil the flavor, add salt, sugar, MSG and pour Add an appropriate amount of water starch, sprinkle garlic seedlings at the same time, lift the pan and place on the fish head in the clay pot.

3, the pot was washed with water, first dried pepper festival and pepper, boiled a little, then poured out and drained. Put oil in another pot, and when it is hot to 40%, pour in the dry chili festival and peppercorns. When the low heat is fried to a slightly spicy flavor, lift the pot and pour it in a clay pot.

4. Sprinkle green onions and cooked sesame seeds on the fish head, and garnish with kimchi and green and red peppers fried with oil at the same time.

Explanation:

This dish uses the big fish head of Qiandao Lake as the main ingredient, and has abandoned the usual practice of milk soup stew and chopped pepper steaming. It can be said that this dish is prepared by combining techniques such as claypot dishes in Cantonese cuisine, perch fish and boiling fish in Sichuan cuisine. The cooked vegetables are spicy and have the sour flavor of kimchi.

11

Stone Cooking Fat Cow

raw material:

200 grams of delicious beef slices, 100 grams of onion shreds, and 10 grams of millet pepper festival.

seasoning:

10 grams of watercress sauce, 5 grams of dried sea pepper noodles, 2 grams of cumin powder, salt, monosodium glutamate, sugar, sesame oil, spice oil, and salad oil.

System of law:

1. Put the oil in the pan and heat it. After the fat beef slices are cooked, pour out the oil.

2. Take the slate and heat it, first use the garlic at the bottom to remove the incense, and then put the onion shredded with oil and salt to the bottom.

3. Put a little spice oil in the pot, stir-fry the bean paste, dried sea pepper noodles and millet pepper, and then stir-fry the fatty beef slices. Season with cumin powder, monosodium glutamate, white sugar, and sesame oil. A stone plate with shredded onions is served with a few onions.

Explanation:

The taste of the fat beef slices is to thaw the beef slices into pieces, then thaw them, add ginger and onion water, salt, raw soy sauce, and red glutinous starch and mix well.

12

Private Diving Rabbit

Fifteen Sichuan dishes

raw material:

1 live rabbit (about 2000 grams), 250 grams of bean sprouts, 25 grams of ginger, 25 grams of pickled peppers, 20 grams of garlic, dried chili festival and green onion.

seasoning:

50 grams of hotpot base, 25 grams of bean paste, chili noodles, peppercorns, peppercorn noodles, salt, sugar, monosodium glutamate, vegetable oil, and spice oil.

System of law:

1. After the live rabbits are slaughtered, the skin is removed to remove the internal organs, and the rabbit meat is cut into small pieces. After the rinsing pots are rinsed to remove blood water, the water is transferred to a boiling water pot and removed for use.

2. Put vegetable oil in the clean pot. When it is hot to 40%, add garlic, ground ginger, ground pepper, hot pot bottom, and watercress sauce. Stir the flavor before adding the right amount of water, and add salt, sugar, and MSG to taste.

3. After the boiled taste, boil the rabbit diced for a minute or two, then pour it into a large earthen pot with bean sprouts (stewed in advance), and sprinkle some pepper noodles and pepper noodles.

4. Add the spice oil in the clean pot, put in the dried chili festival and peppercorn incense, raise the pot and pour on the rabbit meat in the dish, sprinkle some green onions and serve.

13

Rotten Roasted Rabbit

Fifteen Sichuan dishes

raw material:

400 grams of net rabbit meat, 300 grams of cooked red wontons, 100 grams of millet pepper festival, ginger, and green pepper.

seasoning:

500 ml of ginger red soup, salt, cooking wine, pepper, monosodium glutamate, chicken essence, raw flour, pepper oil, sesame oil, salad oil each amount.

System of law:

1. Take the net rabbit meat and chop it into small pieces, add bowl, add salt, cooking wine, pepper and raw powder to taste and sizing. Wait until the oil is poured into the salad pan and drain. In addition, simmer the cooked red wonton in a boiling water pot and remove it for later use.

2. Heat up the clean pot, boil the zangjiang red soup, boil the rabbit meat and red scallion, and add the zongjiang shreds, millet pepper festival and green peppers, and add salt, monosodium glutamate, chicken essence, pepper oil and Add the sesame oil into the water scoop, then serve.

Sub ginger red soup:

Put the vegetable oil and salad oil in the clean pot and heat it. Firstly, stir-fry the watercress, ground pickled pepper and green pepper. After adding the right amount of water to boil, add the ginger and millet pepper, and continue to boil for a while. The soup is obtained.

The essential:

The red rice dumplings must be cooked until they are soft and cooked so that they are easy to taste.

14

Dried radish and salt fried meat

Fifteen Sichuan dishes

System of law:

1. Cut the peeled and lean pork into slices, then cut the dried radishes into sections.

2. Put the cooking oil on the hot pot and stir-fry the pork slices until the oil is spitted. Add the ginger, minced garlic, bean paste, pickled pepper, tempeh and a little salt.

3. When stir-fried until fragrant, pour in dried radish and add a little MSG. When it is sprinkled into the garlic seedlings and stir-fried until the garlic seedlings die, you can start to pan and serve.

15

Brain Flower Roasted Fish Maw

Fifteen Sichuan dishes

raw material:

240 grams of fish soup, 200 grams of pig brain flowers, 150 grams of soybean sprouts, 80 grams of ginger, 50 grams of green peppers, and 30 grams of pickled peppers.

seasoning:

15 grams of watercress sauce, ginger rice, garlic rice, fresh millet pepper, chopped green onion, coriander, salt, soy sauce, monosodium glutamate, vegetable oil.

System of law:

1. Clean the fish gizzards and pig brain flowers separately, put them in a boiling water pot together and remove them until they are broken; add the soybean sprouts into the boiling water pot until they are broken, and remove them to enlarge the bottom of the nest.

2. Put the cooking oil in the clean pot and heat, first add ginger rice, garlic rice, crushed pickle pepper, watercress sauce, crushed fresh millet pepper and shredded ginger, and stir in 40 grams of water. Add the appropriate amount of water to boil, add salt, raw soy sauce, Season with monosodium glutamate. Sprinkle with green peppercorns and the remaining ginger and cook for 1 minute.

3. Put the fish stew and pig brain flower in the pot, change to low heat and cook until it tastes. Pour the pot and the soup into the nested dish filled with soybean sprouts, and sprinkle with chopped green onion and parsley.

Explanation:

To make this dish, divide the shredded ginger into the pot twice. The first time I cut ginger, it is mainly to blend the fresh and spicy flavor of ginger with oil-to make the fat smell of ginger; the second time, it is to blend the fresh and spicy flavor of ginger into the soup, so Makes the ginger spicy and spicy


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