m980.hg3088.com Delicious on the tip of your tongue-several classic Sichuan dishes

Delicious on the tip of your tongue-several classic Sichuan dishes

Source of information: Time: 2020-02-21 02:47:24

Millennium Tongzhou vitality north stream

1. Lungs of husband and wife
Ingredients: 100 grams of beef, 100 grams of beef tongue, 200 grams of tripe.
Auxiliary materials: spices (star anise, sannai, large fungus, small yin xiang, grass fruit, cinnamon, clove, ginger, etc.), salt, red oil pepper, pepper powder, sesame, cooked peanuts, soybean oil, MSG
1. Cut the beef into pieces, rinse it with beef tongue and tripe, marinate with spices, salt, pepper powder and other spices, burn with scorching fire, then switch to low heat, marinate to simmer without rotten , Then lift up and cool, cut into large slices, set aside.
2. Press the sesame seeds and the cooked peanuts together to make a spare.
3. Add the cut beef, beef tongue, tripe, and marinade, soy oil, edible oil, pepper powder, red oil pepper, sesame, and peanuts.
When sauces, put the seasonings in one go to avoid pressure. If brine is added to the seasoning, the taste will be more authentic.
2, spicy chicken
Sichuan-style dishes, fried with chicken breasts and peppers. The weather is hot in summer and it is easy to get angry, so the dried peppers are changed to fresh peppers, the taste is not bad, and it is more suitable for families.
Ingredients: 250g chicken breast, 3 green peppers, 6 peppers, 2 red peppers, 1 egg, 2g salt, 10g watercress, 5g green onion, 5g ginger, 5g garlic, 5g raw soy sauce, 8g white sugar, rice wine 5g, several peppercorns
1. Knock chicken breast loose on the back of the knife and lean against the flower knife.
2. Cut into small dices of uniform size.
3. Put chicken in a bowl, add rice wine, salt, sugar, and egg whites and mix well.
4, chopped green onions, ginger, garlic.
5, green pepper, green Hangzhou pepper, red Hangzhou pepper cut into small dices.
6, add oil to the pot, add onions, ginger, garlic and watercress, pepper, and fry the red oil.
7. Add the diced chicken breast and stir fry.
8. Add diced pepper and stir well.
9. Finally, add chicken essence and stir well.
1. The salt has been added to the cured meat, and the bean paste is also salty, so don't put too much salt.
2. Stir fry and taste better.
3.Mapo Tofu
The taste of the dishes is deep and the taste is strong, and the smell is strong, and the food is the best.
Main ingredients: 2 pieces of tofu, 50g minced meat
Main ingredients: 30g watercress sauce, 4 garlic cloves, appropriate amount of ginger, 10g pepper, 2 dried red peppers.
Main seasoning: 20g raw soy sauce, 5g white sugar, proper amount of sesame oil, proper amount of wet starch.
1. Cut the tofu into small pieces, put it in boiling water, turn to low heat, add about 3g of salt, and when the water will not open, remove the tofu pieces for future use.
2. Put the right amount of cooking oil in the pot, sauté garlic, ginger, pepper, dried red pepper.
3. After that, add the Minxian Douban Sauce minced in advance and stir fry.
4. Add minced meat and continue frying until discolored.
5. Put a bowl of boiling water in the pot, add the tofu and turn to low heat and cook slowly until it boils. 6. Add raw soy sauce.
7, add a little sugar.
8. Pour about 20ml of wet starch (about 3 tablespoons of water with 1 small amount of raw flour or corn starch mixed with wet starch)
9. Cook until the soup is thick and turn off the heat. Pour on a layer of sesame oil.
1. Douban sauce, chopped in advance, otherwise the chili skin inside will affect the taste.
2. I use minced pork minced with pork belly, and you can also use minced beef, but I personally feel that the fat in the pork belly is stir-fried with the aroma of oil, which adds points to this dish.
3, tofu diced, boiled in boiling water in advance, so that the Mapo tofu is not broken and sold.
4. In the end, you can also write peppercorn powder according to personal preference.
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4.Back-boiled meat
Ingredients: 300 grams of pork belly
Ingredients: One piece of green pepper, one piece of red pepper, 100 grams of garlic sprouts
Seasoning: appropriate amount of bean paste, one piece of ginger, 20 peppercorns, appropriate amount of oil, appropriate amount of cooking wine
1. Prepare the raw materials.
2. Boil the pork belly with cold water and cook until the maturity is eighty-nine. Add an appropriate amount of cooking wine and a few slices of ginger to the pot and cook until you can use the chopsticks to move the skin.
3. Cut green and red peppers into pieces.
4, cut the garlic seedlings into sections, pat the garlic part with a knife, cut diagonally into small sections.
5. Cut the ginger into slices and chop the watercress.
6. Cut pork belly into thin slices.
7. Heat the pot and put in an appropriate amount of oil until it is 50% hot, add ginger, pepper, and stir-fry, and then add bean paste to fry the red oil.
8. Add pork belly and stir-fry slowly until the oil content is stir-fried and pork belly is slightly curled.
9. Add the green and red peppers and stir-fry until the green and red peppers change color.
10. Add garlic seedlings and stir fry until the garlic seedlings are cooked.
Gourmet Tips: Douban sauce is relatively salty, so no salt is needed. The dish itself is already very strong. There is no need to add chicken essence, monosodium glutamate, soy sauce, sugar, etc. It is delicious and reducing the consumption of seasoning is good for health.
5, Dongpo elbow
Ingredients: Two pounds for an elbow (one and a half pounds after bone removal)
Seasoning: 80 grams of rock sugar, 3 grams of salt, 50 grams of shallots, 25 grams of ginger, 10 grams of soy sauce, 3 grams of salt, 12 peppercorns, 1 rice wine
1, the main ingredients, elbow scrape clean, you can also use the fire to burn the epidermis first, and then scrape, cleaner;
2. Slicing the shallot and cutting ginger into thick slices for later use;
3. Cut the whole elbow on the meat next to the bone and cook it with some onion ginger and peppercorns. Do not use the onion ginger and peppercorns in the seasoning. Cook it for about 15 minutes and remove it slightly to remove the bones.
4, fried sugar (juice), fry the sugar with half of the rock sugar, add a little hot water and turn the sugar into the bowl and set aside, because the color of Dongpo elbow is not purple-red like braised meat, but orange or even The color is orange, so this sugar color should be fried into orange red or orange yellow, which is fried and tender, don't fry into deep red. The one that comes out is too dark, and the more the sugar is fried, the deeper the sweetness the more Light, remember
5. Remove the elbow from the bone, dry it with water, and then wipe it with a cloth. Then pour a little oil on the pan and heat it to 70%. Put the skin down into the pan and burn the skin to golden color. The surface is pitted. It is, this is a bit dangerous, be careful to splash it;
6. Place bamboo dumplings under the casserole to prevent sticking to the pan, especially when the juice is harvested in the late stage. If this is not the case, then the best part of the skin is finished. . . . . Let the casserole eat, then disperse the shallots and the ginger that have been cracked into it, put peppercorns, pour rice wine, put the other half of rock sugar, salt and soy sauce, and finally put the elbow skin down. Don't worry, don't worry. Add hot water and go to two-thirds of the elbow. It is best not to miss the elbow. It takes a lot of effort to drain the juice. After the fire is boiled, it should be simmered slowly. After two hours, turn over and then stew for another hour. When the juice is not enough, it will become sticky, and you can harvest the juice on medium heat. At this time, you need to lower the skin until the juice is thick. , The sweet aroma comes out, just remove the elbow, then pick out the other things in the juice, and pour the juice on the elbow;
Tips: 1. Stew for a minimum of three hours. If it is a large elbow, stew it more often. 2. It is best to put the seasoning strictly in this amount. The taste should be good.
6, pepper and beef
A small dish of cold beef, which costs a few tens of yuan, is eaten with two LGs, and it is done without stretching a few chopsticks. It is always not fun, but let ’s make it by ourselves. The taste can also be based on your preference. Prepare one serving before meals, spicy and delicious, appetizing and refreshing.
Ingredients: 200g braised beef, 1 cucumber
Accessories: 1 tablespoon of cooked peanut oil, a pinch of salt, 1 teaspoon of sugar, 1.5 teaspoons of seafood soy sauce, 1 tablespoon of vinegar, 0.5 tablespoons of pepper oil, 15g of paprika, and 15g of shallots
1. Prepare paprika and pour hot oil to make red spicy oil;
2, shredded cucumbers;
3, braised beef slices, I like not thick and thin, you can cut it according to your favorite;
4, chopped garlic, add a little bit of boiling water and mix well;
5. Add appropriate amount of salt, sugar, seafood soy sauce, old vinegar, pepper oil;
6. Prepare the mixed sauce and red spicy oil;
7. Take a bowl, put the sliced cucumbers and cover with beef slices;
8. Spread well and pour sauce;
9. Drizzle red spicy oil and sprinkle with shallots;
Tips for using the ingredients: 1. Add chicken powder when bacon; 2. Put the melon to taste more refreshing

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