The family came to visit, the sister-in-law is ready to go to the sister's house to play for a few days, the wife is busy with work for a few days, the preparation of meals every day is implemented on my head, originally I also planned to buy some delicious good hospitality for the sister-in-law who came from afar, maybe the sister-in-law still does not want to add too much trouble to us, and asks for daily meals to say that it is easy to eat.
I am also a person who is afraid of trouble, honestly listen to the words of the sister-in-law, every day I simply prepared two or three dishes, but the wife came home and said that I did not receive my sister well, although it is some simple home cooking, every day is still made with heart, personally feel that the meal as long as it is in line with the taste, friends, you help to see the food of these two days to treat her sister badly?
On the first day, two meats and one vegetarian were prepared
Dish name: bitter melon salt fried meat
Ingredients: pork shank
Accessories: bitter melon, pepper
Seasoning: tempeh, Pixian watercress, ginger slices, garlic slices, peppercorns, soy sauce, monosodium glutamate, sugar, mixed oil (lard and rapeseed oil)
method
1. Wash the pork thigh meat, cut into thick and even slices, slice the bitter melon, and cut the pepper into oblique knife pieces for later.
2. Heat the pot into the mixed oil, put in the sliced meat and fry it into a lamp nest, add tempeh, Pixian bean paste, ginger slices, garlic slices, peppercorn grains, stir-fry evenly, stir-fry the color and aroma, .
3. After the color and aroma are fried, add bitter melon slices and pepper segments, add seasoning soy sauce, monosodium glutamate, sugar, bitter melon and pepper sautéed with sweet flavor and overflow, you can start the pot and plate.
The characteristics of this dish: the meat slices are full of sweet flavor, the home-cooked flavor is rich, the aftertaste is slightly bitter and spicy, and the feast is entertaining
Summary of salt-fried meat making techniques and methods
Pork chooses half fat and half lean pork leg meat, which is not woody or greasy to eat.
Accessories can be mixed with any kind, according to personal taste likes, you can accompany garlic moss, garlic sprouts, green peppers, I personally like bitter melon with pepper mixed with flavor bashi.
Use mixed oil to sauté, remember to first stir-fry the meat slices into a lamp nest, that is, the meat slices are slightly yellow, and the meat slices are rolled into a lamp nest and then added to other spices.
The accessories should also be sautéed and sweet, salt fried tempeh and watercress can not be less, the whole dish can highlight the Sichuan home-cooked flavor, salt fried meat authentic taste.
Second course
Dish name: Sichuan-style stir-fried pasta
Ingredients: Dried pasta, pork belly
Accessories: green pepper, red pepper, onion, coriander stalk
Seasoning: sauce, spicy fresh sauce, beautiful and fresh, five-spice fresh pepper oil, pepper oil,
1. Bring cold water to a boil in a pot, cook the pasta for 15 minutes, rake soft and then fish out and put in cold water.
2. Stir-fry a little pork belly in cooking oil in the pot to create the aroma, add green pepper pieces, red pepper pieces, onion pieces, and stir-fry to make the aroma.
3. Put the dried pasta into the pot and stir-fry the accessories evenly, and finally add all the seasonings to continue to stir-fry evenly, pour sesame oil before loading the pan, add the coriander stalks to the pot and plate it.
The characteristics of this Sichuan-style stir-fried pasta dish: the pasta is full of toughness, the sauce is unique in flavor, salty and fresh, slightly spicy and slightly hemp, adults and children love to eat.
A summary of the techniques for making Sichuan-style fried pasta
The pasta must be fully cooked with water and cooked softly, and the dry pasta is too hard to pay attention to mastering the cooking time.
Add a little pork belly for a smoother pasta taste.
Stir-fry all the ingredients thoroughly to create the aroma, then stir-fry the pasta so that the flavor is strong, and finally add the sauce and other seasonings to reflect the texture level of this dish.
Before serving the pan, the sesame oil and spiced pepper oil must be drizzled along the edge of the pot to make the sesame oil flavor pepper fragrant.
The third course prepares the hometown specialty Cantonese sausage, this dish has no technical difficulty, directly steamed and cooled and sliced.
The next day prepared a meat and a vegetarian
Dish name: Shredded bell pepper meat
Ingredients: pork tenderloin
Accessories: bell pepper, cowpea
Seasoning: garlic shredded, ginger shredded, pickled chili pepper shredded, soy sauce, salt, cooking wine, pepper, wet starch, cooking oil
1. Cut the tenderloin into strips, marinate it with soy sauce, pepper and cooking wine, mix well and put a little wet starch into the sizing for later.
2. Put the tender cowpea in cooking oil in the pot and fish it out after oiling.
3. Put hot oil in the pot, stir-fry ginger shredded, garlic shredded, pickled chili shreds, and then put in the shredded meat with good flavor, after the meat changes color, quickly put in the prepared accessories and stir-fry evenly, add seasonings, stir-fry evenly with the sauce to start the pot and plate.
Dish name: Folded ear root mixed with beans
Ingredients: Fresh beans, folded ear roots
Seasoning: red oil chili, soy sauce, balsamic vinegar, salt, monosodium glutamate, sugar, pepper powder, sesame oil, millet spicy, green onion, minced garlic
1. Wash the folded ear root and blanch it in boiling water for 15 seconds and remove it into cold water.
2. After boiling water in the pot, put a little cooking oil, a little salt into boiling water, and then put the beans and cook for 3 minutes to fish out, put it in cold water and set aside.
3. Add salt, monosodium glutamate, sugar, soy sauce, balsamic vinegar, sesame oil, minced garlic, millet spicy, pepper noodles in the mixing pot, stir well, and then add folded ear roots and beans to stir well to plate.
The characteristics of this dish: spicy appetizer, fresh and tender beans, farmhouse flavor, good food under the wine
Folded ear root mixed with beans production points summary
Fold the ear root into the boiling water for not too long, just blanch it in boiling water, the time is too long to affect the taste of the folded ear root.
Before putting the beans in boiling water, add some salt and a little cooking oil to keep the beans emerald green.
Stir all the seasonings well and add the beans and the root of the folded ear so that the sauce sticks evenly to the ingredients and tastes more beautiful.
Hey, to tell the truth, I myself feel that these simple home-cooked dishes, taken to entertain the distant sister-in-law, really a little bit of a loss to her, and finally the wife came home or criticized me, but also listened to the sister-in-law said that casually eat something on the line, it seems that after entertaining the sister-in-law who came from afar, I don't know if I will hate me when I get to the sister-in-law's house?
This article is original by the creators of "Taste seeking Sichuan cuisine", the headline is first published, the original food sharing, the taste is looking for delicious, so that more people like Sichuan cuisine, understand Sichuan cuisine, learn Sichuan cuisine, know Sichuan taste, taste Sichuan taste, I am: Taste Sichuan cuisine (Du Chaogao), pay attention to me, we look for exquisite dishes in memory together, taste folk delicacies.