Under the influence of the philosophical ideas of the Five Elements of Yin and Yang, the Taoist concept of science, the concept of Confucian ethics and morality, as well as the achievements of culture and art, the aesthetic fashion of food, and the characteristics of national character in traditional Chinese culture, the Chinese cooking techniques that have been recorded in history have been created, and a profound Chinese food culture has been formed. Chinese food culture is a long-standing regional culture with broad vision, depth, multi-angle and high taste; it is the material wealth and spiritual wealth of neighboring countries and the world created, accumulated and influenced by the Chinese people in the development of food sources, the development of food utensils, food conditioning, nutrition and health care and diet aesthetics in the production and life practice of more than 5,000 years.
【Dish name】? A pint of sea cucumber? 【Cuisine】? Sichuan cuisine? 【Features】? Generous shape, soft and sticky sea cucumber, fragrant filling, mostly sea cucumber head dish.?
【Raw materials】? 1 whole black ginseng (250 g)? 50 grams of lean pork fat, 25 grams of winter shoots, 5 grams of mushrooms, 25 grams of ham, 25 grams of dried scallops. 50 grams of lard, 10 grams of soy sauce, 30 grams of cooking wine, 2 grams of salt, 0.5 grams of monosodium glutamate, 50 grams of second soup, 10 grams of bean flour, 50 grams of clear soup.?
【Production process】? Burn the whole black ginseng on a low heat for two minutes, then scrape the coarse skin into small bubbles with a knife, then cut the sea cucumber into two pieces, soak in boiling water for two days, take it out and wash it, put it into a boiling water pot with cooking wine and rinse it once, and then change the water for a second time. After boiling, use a cloth to dry the ginseng, use a knife to draw a flag in the ginseng cavity, and then feed it with clear soup for use. The washed lean pork, winter shoots, mushrooms, ham, dried scallops, etc. are cut into small cubes, fried into a hot lard pot to form a filling, and then fried with pork knuckles, followed by winter shoots and soy sauce and cooking wine. Fill the prepared copernic cavity with filling, put it into a steaming bowl, and add two soups and salt to the bowl. MSG, then seal the bowl and steam for an hour. After removing the original juice when eating, turn over the button plate, mix well with the original juice and water bean flour, and drizzle on the sea cucumber.
Homemade sea cucumbers
【Dish name】? Home-cooked sea cucumbers? 【Cuisine】? Sichuan cuisine? 【Features】? The juice is brownish red, salty and slightly spicy, the sea cucumber is hot and sticky, and the meat filling is soft and crispy.
【Raw materials】? Water hair sea cucumber 300 g.? 50 grams of lean pork fat and 100 grams of soybean sprouts. 20 grams of green garlic seedlings, 20 grams of watercress of Yanxian County, 65 grams of lard, 20 grams of cooking wine, 300 grams of salt wei grams, 300 grams of fresh soup, 10 grams of red soy sauce, 0 msg. 5 g, sesame oil 10 g, soy flour 10 g.?
【Production process】? The sea cucumber slices are made into thick and thin axe flakes, which are fed twice with good soup and fished out. Mince the pork. Cut the garlic seedlings into large coarse flowers. Soybean sprouts go to clean the root feet. Finely chop the watercress. Heat the wok on the fire, cook the lard until it is 40% hot, put the pork, put the cooking wine, salt and fat scattered, and serve the plate. Then wash the pot into the lard and burn it to 60% heat, when the watercress is fried to make the aroma red, add the fresh soup to boil, fish out the watercress residue, add sea cucumber and fat pork, red soy sauce, cooking wine, move the pot to a low heat and simmer, when simmering until the oil is bright, hook thin, under the garlic seedlings, monosodium glutamate, sesame oil push. In another pot of lard, sauté the soybean sprouts, put them on the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.
Ring the sea cucumber
【Dish name】? Ringing sea cucumbers? 【Cuisine】? Sichuan cuisine? 【Features】? The dish has a sound, doubly interesting, the sea cucumber is soft and sticky, the bell is crisp, the taste is sour and sweet, and the sound, color, taste and shape are integrated.
【Raw materials】? Water hair sea cucumber 300 g.? 50 grams of lean pork, 50 grams of minced water chestnut, 25 grams of winter shoots, 25 grams of mushrooms, 15 grams of pickled peppers, and 20 slices of hand skin. 3 grams of salt, 20 grams of cooking wine. 0.5 grams of monosodium glutamate, 60 grams of sugar, 40 grams of vinegar pepper), 10 grams of ginger, green onion and garlic, 25 grams of lard, 250 grams of mixed oil, 10 grams of bean flour, 250 grams of pu soup.
【Production process】? Mince the lean pork into fine minced pork, add minced water chestnut, salt, pepper, cooking wine, and MONOS glutamate to form a filling, take the hand skin and fill it into a bucket-shaped scribe and set aside. Wash and slice the water hair sea cucumber, slice the winter shoots and mushrooms, soak the peppers to remove the seeds, and cut into diagonal squares. First, the sea cucumber is soaked in the soup and drained. Heat the lard in the wok, stir-fry the shallots, ginger, garlic and pickled chili peppers to make the aroma, then add winter shoots, mushrooms and sea cucumbers, mix with salt, cooking wine, sugar, vinegar, etc. into a lychee flavor juice and add an appropriate amount of soup to the pot, simmer on a low heat until the flavor is in, hook the second stream. When the mixture of oil is also used in a pot to burn to 60% heat, the hand is copied, fried through to a golden brown, fished out and plated, drizzled with a little hot oil, and quickly poured the simmered sea cucumber juice on the copyist (that is, the bell), while hot to make a sound.