<h1 class="pgc-h-decimal" data-index="01" > fish eggplant</h1>
Prepare ingredients, eggplant 300g / minced meat 100g / minced ginger 10g / minced ginger 10g / water starch 60ml / green onion to taste / salt suitable for bean amount / clove sauce 1 spoon / sugar 1 tsp / light soy sauce 1 spoon / balsamic vinegar 1 spoon / a little pepper / a little chicken essence
Step 1: Wash the eggplant, cut it in half, cut into strips of the same size, and then cut into strips about 5 cm long and put them in a basin for later.
Step 2: Add salt and marinate for 10 minutes, pour out the eggplant cubes, wash and drain the water.
Step 3: Add balsamic vinegar and soy sauce to a bowl, then chicken essence, salt and sugar, pepper, add two spoonfuls of water and stir into a fish sauce.
Step 4: Fry the eggplant in oil until cooked through, fry well and drain the oil.
Step 5: Leave the bottom oil in the pot, sauté the minced meat until it changes color, sauté the red oil under the bean paste, and then sauté the ginger and garlic to create the aroma.
Step 6: If it is too dry, dilute it with a little water, pour in the eggplant, add the fish sauce and water starch and continue to stir-fry evenly.
Step 7: Sprinkle the green onion before coming out of the pot, put it on the plate, and the fish-flavored eggplant that can be eaten under the appetizer can be eaten.
<h1 class="pgc-h-decimal" data-index="02" > back to the pot meat</h1>
Prepare ingredients, 500 grams of three layers of meat / 25 grams of garlic sprouts / 30 grams of tempeh / 30 grams of bean paste / 5 grams of peppercorns / salt to taste / 1 spoonful of light soy sauce / 1 spoon of oyster sauce / 1 spoon of cooking wine / 1 spoon of sugar / 1 green pepper / 2 green peppers / 3 red peppers / 5 slices of ginger
Step 1: Wash the three layers of meat in cold water, pour in 1 spoonful of cooking wine, add peppercorns, ginger slices, green onion knots to remove fishy, boil the water for 20 minutes and then fish out and set aside.
Step 2: Cut the red pepper into hob pieces, and the green peppers also cut the hob pieces into plates, and cut the meat into three layers and set aside.
Step 3: Heat up a small amount of oil under the pan, sauté the excess oil under the next three layers of meat, stir-fry the aroma, and then pour the tempeh and stir-fry well.
Step 4: Pour in the bean paste and stir-fry the red oil, then stir-fry the green and red pepper and oyster sauce.
Step 5: Add 1 teaspoon of sugar to taste, sprinkle with a little salt, sprinkle garlic seedlings, and finally drizzle with raw soy sauce and stir-fry evenly on the plate to eat.
<h1 class="pgc-h-decimal" data-index="03" > garlic puree white meat</h1>
Prepare ingredients, 1200 g of two-knife meat / 10 g of peppercorns / 20 ml of cooking wine / 5 slices of ginger / 1 green onion knot / 50 ml of soy sauce / 15 g of cinnamon / 30 g of brown sugar / 5 g of cumin / 10 g of star anise / 5 g of Yamana / Salt to taste / Sweet soy sauce 100 ml / Red pepper oil 60 g / Minced garlic 200 g / Cooked sesame seeds 20 g / Sesame oil 15 ml / 2 tablespoons of regular soy sauce / Salt to taste / Chicken essence to taste / Green onion to taste / Scallion flakes to taste / Cucumber slices Amount
Step 1: Wash the meat with two knives and put it in cold water, then add the green onion knots, ginger slices, peppercorns, cooking wine, cover the pot and cook until the pork is cooked through.
Step 2: Start making the sweet soy sauce, add 100 ml of water to the milk pan, and pour in another 50 ml of soy sauce.
Step 3: Add brown sugar, cinnamon, yamana, cumin, bring to a boil over medium-low heat, cook for 15 minutes and then turn off the heat, strain out the sweet soy sauce and set aside.
Step 4: Turn over the pork during the cooking process and cook it thoroughly until it can penetrate it with chopsticks, then fish it out and let it cool.
Step 5: Mince the garlic cloves into minced garlic and put them into a small bowl, then add soy sauce, sesame oil, salt, chicken essence, sweet soy sauce, red oil chili, cooked sesame seeds and other sauces to stir well, and the sauce of the white meat of the garlic paste will be mixed.
Step 6: Then start the plate, lay out the slices of green onion at the bottom of the plate, and arrange the cucumber slices along the sides.
Step 7: Cook the fished pork into thin slices and set the slices on top of the cucumber slices.
Step 8: Finally, drizzle with red oil sauce, sprinkle with green onions, and the delicious garlic white meat can be eaten.
<h1 class="pgc-h-decimal" data-index="04" > cold pot skewers</h1>
Prepare ingredients, hot pot base 300g / Cooked sesame seeds 15g / Sugar 1 spoon / Cooking wine 1 tbsp / Bean paste 1 tbsp / Rapeseed oil 60ml / Sesame oil 20ml / Soy sauce 20ml / Salt to taste / lettuce / Lotus root / cucumber / Cauliflower / Beef / Cabbage / Kelp / Shiitake mushrooms / Potatoes
Step 1: Wash and slice or cut the prepared ingredients, shiitake mushrooms and cucumbers, and string them together with bamboo skewers.
Step 2: Slice the asparagus and skewer the potatoes, and skewer the other ingredients for later use.
Step 3: Slice the beef, add cooking wine and soy sauce, grab and mix well and marinate for 15 minutes, then skewer the meat slices with bamboo skewers and set aside.
Step 4: Heat the rapeseed oil in a hot pot, fry the red oil with watercress sauce, then fry the hot pot base until it is evenly bubbled, and then add 2500 ml of boiling water.
Step 5: Bring an appropriate amount of salt and 1 spoonful of sugar to a boil, and pour the cooked soup into the prepared rice cooker.
Step 6: Add soy sauce, cook sesame seeds and sesame oil and set aside.
Step 7: Bring water to a boil, blanch all the prepared ingredients, soak in the soup pot for 30 minutes and start.
<h1 class="pgc-h-decimal" data-index="05" > spicy chicken</h1>
Prepare ingredients, 4 chicken thighs / 30 grams of fried peanut rice / 10 grams of peppercorns / 10 grams of cooked sesame seeds / 15 grams of ginger / 15 grams of garlic / 1 spoon of cooking wine / 1 spoon of starch / 2 spoons of light soy sauce / 1 spoon of watercress sauce / 1 spoon of chicken essence / 1 spoonful of sugar / dried chili peppers / appropriate amount of green pepper / salt to taste / green onion to taste / a pinch of sesame oil
Step 1: The chicken leg is shaved off the bones, cut off the fascia, and then cut into diced chicken and placed in a bowl.
Step 2: Add the salt of the cooking wine soy sauce starch, mix well in one direction, and let it sit for 20 minutes to taste.
Step 3: Heat the oil in the pan and fry the diced chicken until it is set to dry the oil.
Step 4: Raise the oil temperature again, then fry the diced chicken until crispy, and quickly drain the oil.
Step 5: Leave the bottom oil in the pot, sauté the peppercorns and dried chili peppers to create the aroma, then add the watercress sauce and ginger and garlic grains, and stir-fry again to create the aroma.
Step 6: Stir-fry the diced chicken evenly, then fry the peanuts and rice, add a little salt, chicken essence, and sugar and stir-fry evenly.
Step 7: Finally, add the green pepper and stir-fry the green onion and sesame oil, sprinkle the cooked sesame seeds on the plate before leaving the pot, and finish the spicy chicken.
<h1 class="pgc-h-decimal" data-index="06" > fried squid</h1>
Prepare ingredients, chilled squid 500g / 1 scoop of oyster sauce / 1 g of pepper / salt to taste / 2 scoops of water starch / 1 scoop of cooking wine / 1 green pepper / 1 red pepper / 3 shallots / 3 dried chili peppers / 2 garlic cloves / 1 ginger
Step 1: Cut the green and red peppers in half, remove the chili seeds inside and cut them into small pieces.
Step 2: Cut the dried chili pepper into small pieces, slice the garlic, cut the green onion into white parts, dice the ginger, and cut the green part of the green onion into small pieces and set aside.
Step 3: Wash the squid with a cutting knife, cut it from the middle, and then cut it into small pieces, so that when the squid is cooked, it will form a squid roll.
Step 4: Bring water to a boil in a pot, add green and red peppers, add a few drops of cooking oil and 1 tsp of salt, blanch for 1 minute and drain.
Step 5: Drain the squid in the pan for 30 seconds and put it in a bowl for later, which will make the squid taste more crisp and tender.
Step 6: Stir-fry the oil, ginger, garlic, green onion, dried chili peppers, stir-fry until fragrant, then add green and red peppers and squid, add pepper and stir-fry evenly.
Step 7: Add oyster sauce, salt, cooking wine and stir-fry evenly, finally pour water starch into the water starch and stir-fry quickly, sprinkle the green onion before coming out of the pot, and fry the squid successfully.
<h1 class="pgc-h-decimal" data-index="07" > chili wrapped meat</h1>
Prepare ingredients, 350g of chili peppers / 150g of minced pork / 1 egg / 2 garlic cloves / Salt to taste / 1 spoonful of starch / 1 spoon of oyster sauce / 1 spoon of light soy sauce / 1 spoon of cooking oil / 1 half scoop of dark soy sauce / a pinch of green onion
Step 1: Mix the minced pork with salt, 1/2 scoop of dark soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking oil, 1 tbsp starch.
Step 2: Beat 1 egg into a bowl and stir well with chopsticks.
Step 3: Remove the head and tail of the pepper, cut the same length from the middle, remove the pepper seeds and set aside.
Step 4: Fill the chili peppers with minced meat and spread evenly at both ends.
Step 5: Cut the garlic cloves into thin slices, pour the appropriate amount of oil into the pan and heat them, fry the chili peppers until the surface is tiger skin-like, turn over and fry evenly.
Step 6: Add garlic slices, drizzle with 1 tsp of light soy sauce, 1 tsp of dark soy sauce, a little salt, stir-fry with oyster sauce.
Step 7: Pour in the right amount of water, cook until the juice is collected, sprinkle with green onions, and the chili bun meat can be put on the plate and eaten.
<h1 class="pgc-h-decimal" data-index="08" > mapo tofu</h1>
Prepare ingredients, brine tofu 400g / 1 garlic sprout / beef 50g / ginger / garlic to taste / tempeh 20g / bean paste 30g / pepper powder to taste / starch 2 tablespoons / 3 tablespoons of water / soy sauce / lemon juice / cooking wine / chicken essence / salt
Step 1: Cut the brine tofu into small cubes about 1.5 cm wide, cut the garlic seedlings into small pieces, ginger, garlic cut into rice grains, and chop the tempeh and set aside.
Step 2: Cut the minced beef, add 1 spoonful of starch and soy sauce, and marinate well in lemon juice for 10 minutes.
Step 3: Bring water to a boil in a pot, add the chopped tofu cubes, sprinkle with salt, cook for about 2 minutes, remove and put in cold water to set aside
Step 4: Heat the oil in the pot, add the minced beef and stir-fry until it changes color, push aside, then add ginger garlic, tempeh, and watercress sauce and sauté to make the red oil color.
Step 5: After frying the ingredients, add an appropriate amount of boiling water, then add cooking wine, salt, soy sauce, chicken essence to taste and bring to a boil.
Step 6: Scoop up the tofu and put it in a pot and bring it to a boil, about 3 to 5 minutes, 1 spoonful of starch and 3 tablespoons of water and set aside.
Step 7: The water starch begins to tickle the tofu that has been flavored, and it is easy to stick to the pan while shaking.
Step 8: Sprinkle with garlic seedlings and peppercorns, plate and serve, and the simple and flavorful Mapo tofu is complete.
<h1 class="pgc-h-decimal" data-index="09" > konjac beer duck</h1>
Prepare ingredients, duck 1200g / konjac 400g / Peppercorns 5g / Garlic cloves 20g / Salt to taste / Ginger to taste / Beer 750 ml / Rapeseed oil 50 ml / Sugar 1 tbsp / Bean paste 1 tbsp / Cooking wine 2 tbsp / Soy sauce / 2 tbsp light soy sauce / Appropriate amount of shallots / Appropriate amount of coriander / Dried chili peppers / Cinnamon skin to taste / Star anise / Appropriate amount of fragrant leaves / Cumin to taste
Step 1: Cut the garlic cloves into small pieces, cut the ginger into a bowl, cut the shallots into small pieces, and cut the parsley into small pieces and set aside.
Step 2: Cut the konjac into strips, cut into small pieces, boil the water for 3 minutes and put it in a bowl for later.
Step 3: When buying duck meat, you can ask the seller to help chop it, wash it in cold water and blanch it.
Step 4: Pour in the cooking wine to remove the fish, boil to remove the foam, and then remove the water from the water, wash and drain.
Step 5: Heat the canola oil until it smokes slightly, sauté the duck until it is slightly yellow and oily, and set aside.
Step 6: Leave the bottom oil in the pot and add dried chili peppers and peppercorns and stir-fry until fragrant, then stir-fry the ginger garlic and cinnamon, star anise leaf cumin
Step 7: Stir-fry the red oil with the bean paste, then stir-fry the duck evenly, pour in the beer without the ingredients.
Step 8: Finally, pour the konjac to a boil, bring it to a boil, transfer the konjac beer duck to a pressure cooker and cover the lid.
Step 9: Turn off the heat after 15 minutes of air pressure, open the lid after the hot air is dispersed, and then add the soy sauce salt and sugar to mix well.
Step 10: Finally, put the konjac beer duck in the pressure cooker into the casserole, put the coriander and green onion, and heat it while eating, which is delicious and unstoppable.
<h1 class="pgc-h-decimal" data-index="10" > beef with shallots</h1>
Prepare ingredients, beef tenderloin 250g / baking soda 1g / 6 shallots / 1 egg / 1 onion / a pinch of chicken essence / 1 spoonful of cooking wine / 1 spoonful of light soy sauce / 1 spoonful of sugar / 1 spoonful of starch / 1 spoonful of oyster sauce / appropriate amount of salt / appropriate amount of cooking oil
Step 1: Slice the beef tenderloin into a bowl, mix in baking soda, cooking wine, soy sauce, chicken essence, sugar, salt and mix well with your hands.
Step 2: Open the eggs, beat the egg whites, add 1 spoonful of starch to grasp and mix well, add 1 spoonful of cooking oil, mix well and let stand for 15 minutes.
Step 3: Slice the onion and then cut into strips, cut the shallots and set aside.
Step 4: Heat the oil under the pan, sauté the onion until soft, add oyster sauce and raw soy sauce and stir-fry well, then pour out and spread on the bottom of the iron plate.
Step 5: Heat the oil in another pan and stir-fry the prepared beef until it changes color.
Step 6: Sprinkle with green onions and stir-fry quickly, and finally put them in a teppanyaki pan covered with onion bases, and the teppanyaki beef can be eaten.
<h1 class="pgc-h-decimal" data-index="11" > kung pao chicken</h1>
Prepare ingredients, chicken breast 450g / dried chili / ginger / green onion / peppercorns / fried peanuts / 2 spoonfuls of water starch / 1 spoonful of soy sauce / 1 spoonful of balsamic vinegar / salt to taste / 1 tsp of sugar / 1 spoonful of minced garlic
Step 1: Dice the ginger, cut the green onion into small pieces, soy sauce, balsamic vinegar, salt, sugar and minced garlic together and stir well into a sauce and set aside.
Step 2: Cut the chicken breast into small cubes, put in the cooking wine, pepper and corn starch and marinate for 10 minutes.
Step 3: Relax the oil in the pan and sauté the chicken until it changes color and drain the oil.
Step 4: Leave the bottom oil in the pot, fry the dried chili peppers, then add the ginger, peppercorns together to stir-fry the aroma, and then pour in the chicken and stir-fry.
Step 5: Stir-fry the chicken with peanuts and sauce, sprinkle with green onions and stir-fry evenly.
Step 6: Hook the water starch before starting the pot, and the kung pao chicken cubes that are delicious for dinner are out of the pot and put on the plate to eat.
<h1 class="pgc-h-decimal" data-index="12" > boneless claw</h1>
Prepare ingredients, chicken feet 800g / peppercorns 5g / chopped coriander 10g / crushed rock sugar 10g / garlic cloves 10g / star anise / 2 green onions / 1 ginger / 5 millet spicy / 1/1/2 onion / 1 lemon / 1 balsamic vinegar / 1 tbsp light soy sauce / 1 tbsp dark soy sauce / 1 tbsp red oil chili pepper / green onion to taste
Step 1: Remove the nails from the chicken feet, put the pan in cold water, add ginger slices, peppercorns, star anise, and green onion to boil on high heat and remove the fish.
Step 2: Boil the water and cook for about 3 minutes, then fish out the chicken feet over the cold water, so that the chicken feet taste more stiff.
Step 3: Remove the chicken feet from the cool water bowl and remove the bones, first use a knife to cut a knife on the main bone, separate the flesh and bone with your hands, and then break open the joints of the main bone to remove the main bone.
Step 4: Use the same method to remove the bones on the fingers of the chicken feet, and treat each chicken feet the same.
Step 5: Add the ingredients to the boneless chicken feet in the bowl, add 6 slices of lemon, crushed rock sugar, 10 grams of ginger rice, 10 grams of minced garlic, millet spicy.
Step 6: There are also shredded onions, a large spoonful of light soy sauce, a large spoonful of dark soy sauce, a large spoonful of balsamic vinegar, green onions and coriander, and finally 1 large spoonful of red pepper oil.
Step 7: Left and right chopsticks, right fork, the boneless claws are fully mixed, put in the refrigerator for a night to taste more flavorful, eat more enjoyable.
<h1 class="pgc-h-decimal" data-index="13" > Kikuko Monogatari</h1>
Sichuan cuisine is known as the first folk cuisine.
Usually colleagues and friends eat out, and everyone's taste can be taken care of when choosing Sichuan restaurants.
Sichuan cuisine is mainly based on the cuisines of Chengdu and Chongqing, with unified flavor and varied seasoning.
The most commonly used spices are Pixian watercress, which is also one of the top seasonings in China, and is known as the "soul of Sichuan cuisine".
In general, Sichuan cuisine has its own unique charm, so please put away these 12 Sichuan cuisine recipes.
Learned to cook at home, or show cooking skills at dinner, full of color and fragrance, family and friends praised.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
This graphic work is the original of Kikuko Food, every picture and every paragraph of text is carefully taken and written, and I am willing to grow together with you and live a healthy life. Your attention, forwarding and commenting are the greatest encouragement and support for Sister Juzi, it is strictly forbidden to copy, steal pictures, and infringe on bad self-media accounts, and the author reserves the right to pursue legal responsibility.