The status of kimchi on the Table of Sichuanese is comparable to the dessert served at the end of Western food, and if you don't use it to press a finale, the meal is like not finishing yet. As the most important raw material of Sichuan cuisine, kimchi is known as the bone of Sichuan cuisine, and Sichuan cuisine chefs use Sichuan kimchi and kimchi seasoning sauce when cooking many dishes. The following is to introduce you to a group of Sichuan kimchi flavored best-selling dishes.
Chen Tan piao kazukawa belly
Zheng Xianliang Made Dishes: Bian's vegetable root aroma
Sichuan fragrant belly is crisp and elastic, and the dishes are spicy and mellow, and the aroma is overflowing.
Ingredients: 300 grams of Sichuan fragrant belly 300 grams of green shoot shredded potatoes 150 grams of side ear root 50 grams of pickled ginger rice 8 grams of garlic rice 10 grams of pickled pepper sauce 10 grams of bean paste 20 grams of dried chili knots 15 grams of peppercorns 1 gram of peppercorn noodles 5 grams of knife-edged chili pepper 2 grams of green onion 2 grams of cooked white sesame seeds, cooking wine, fresh soup, edible oil
Method:
1. Shredded green shoots and shredded potatoes are poured into water and placed on the bottom of the plate together with the root of the side ear. Put the Sichuan fragrant belly into a pot of boiling water, add the cooking wine, cook it and fish it out, set aside.
2. Put the oil on the heat of the net pot, put in the dried chili festival 5 grams, stir-fry the peppercorns, then soak the ginger rice, garlic rice, pickled pepper sauce, watercress sauce and simmer, mix in the fresh soup and boil, add the cooked Sichuan fragrant belly for 2 minutes, and pour it into the dish with accessories.
3. Sprinkle the pepper noodles, knife-edged chili peppers, peppercorns and the remaining dried chili pepper knots on a plate, drizzle with boiling oil to stir the aroma, and finally sprinkle with green onions and cooked white sesame seeds.
Bean blossom beef fillet
Culinary Direction: Wei Guiyi He Haiyong/Wen
Ingredients: 2 boxes of lactone tofu 200 grams of beef fillet 40 grams of steamed buns 10 grams of kohlrabi 10 grams of bean paste 10 grams of pickled pepper sauce 5 ml of ginger rice, garlic rice, salt, cooking wine, monosodium glutamate, chicken essence, broth, celery flowers, green onions, salad oil each appropriate amount
1. Cut the lactone tofu into thick slices, put it into a pot of salted water, pour out the drainage. Beef fillet with salt and cooking wine to grasp the taste evenly, set aside.
2. Heat the oil in the net pot, add the delicious beef fillet slippery, add ginger rice, garlic rice, watercress sauce, pickled pepper sauce and stir-fry, mix in the broth, put a little MONOS glutamate and chicken essence. Cook the tofu slices until flavorful, drizzle with peppercorn oil, plate them, add steamed buns, kohlrabi grains, celery flowers, and green onions.
The absolute double petite rogue rabbit
Liu Baipo / Wen Photo: Tian Sanqi
This dish is a dry-boiled, dry-sauté technique used for rabbit meat cooking. Since the rabbit meat is almost pure lean meat, in order to avoid the taste of the dish, the rabbit meat is deliberately sautéed with fat meat or lard before firing. The name of the dish is "double jiao", which refers to green peppers and pickled peppers.
Ingredients: 1/2 rabbit (about 800 grams), green shoot strips 80 grams, green pepper knots 50 grams, pickled pepper knots 50 g, wild mountain pepper crushed 30 grams, pickled ginger 30 grams, bean paste 10 grams, peppercorns, salt, sugar, monosodium glutamate, sesame oil, pepper oil, lard, salad oil each appropriate amount
1. Cut the fresh rabbit into small pieces, and add the green shoot strips to the appropriate amount of salt and simmer for a few minutes.
2. Put lard and salad oil in the net pot and heat it, put in the peppercorn pot, then sauté the rabbit meat pieces until the water is slightly dry, then add the wild mountain pepper crushed, minced ginger, watercress paste and a little salt, change the heat to continue to stir-fry, until the dish is fragrant, add a little water to stir-fry evenly, see the water in the pot is dry, add a little water to continue to burn (when burning, you need to stir-fry the rabbit meat repeatedly to make it taste). After adding water three times to dry, simmer the green peppers together with the incense (see Figures 1 and 2).
3. Take another net pot and put a little salad oil, after the bubble chili festival is fried, pour into the rabbit meat pot and fry until the pickled pepper flavor is strong, after adding green shoot strips and stir-frying slightly, pour sesame oil and pepper oil into the large nest plate, that is, (see Figure 3~ 4).
Note: When stir-frying rabbit meat, the amount of lard and salad oil can be slightly larger, while the amount of watercress sauce is not much. In addition, the pickled pepper festival must be sautéed in the pot before being put into the rabbit pot and stir-fried together.
Pickled pepper cuttlefish
Xu Zhaoyong Made Dishes: Bian's vegetable root aroma
This dish is one of the representative dishes of "SeaFood Sichuan Cooking", using 20 cuttlefish cubs, supplemented by Guizhou pickled bullet peppers that have been fermented for 180 days, which have the characteristics of strong pickled pepper flavor and Q bullet crispness.
Ingredients: 260 grams of chilled North Sea cuttlefish 200 grams of green shoots 200 grams of pickled bullet pepper 200 grams of soaked two wattle peppers 200 grams of green onion knots 20 grams of celery knots 20 grams of pickled ginger rice 20 grams of garlic rice 40 grams of pickled pepper sauce 8 grams of mash 2 grams of sugar 2 grams of pepper powder 0.5 grams of cooking wine 100 ml of pickled pepper oil 100 ml of water starch, coriander leaves, chicken essence, monosodium glutamate, pepper oil, sesame oil each appropriate amount
1. The cuttlefish are naturally thawed, put into a pot of boiling water until they are broken, and fished out and set aside. Cut the green shoots into comb pieces.
2. Heat the pot, add pickled pepper oil to heat, add pickled ginger rice, garlic rice, pickled pepper sauce to fry the flavor, put in the pickled bullet pepper, soaked two thorn chili peppers to fry the aroma, and then add mash and cooking wine to stir-fry, and mix in chicken essence, monosodium glutamate, pepper, sugar, pour in cuttlefish, green shoots into the flavor, add shallots, celery knots, turn well, after hooking, pour in pepper oil, sesame oil, and put the pot on the plate.
Pickled peppers are hot and double crispy
Brother Eye/Text, Picture Cooking Direction: Tian Shiqiang Dish Making: Huang Zhiqiang
This dish is made according to the traditional Sichuan cuisine small frying and stir-frying, mixed with home-style pickled pepper, using pork loin and (Yuejun) liver.
1. After the pork loin is cleaned, the pork loin is cut open, the piece is removed from the waist and shaved into an eyebrow waist flower, (Yuejun) liver is purified and tendoned, it is cut into a chrysanthemum shape, and then a bowl is added and salt, cooking wine, ginger and onion juice and water starch code flavor sizing.
2. Heat the net pot with pickled pepper oil, put down the delicious waist flower and (Yuejun) flower stir-fry loose seeds, put in the bubble chili festival, ginger slices, garlic slices and green onion knots to fry the incense, add green shoot strips and water fungus, cook with salt, cooking wine, monosodium glutamate, chicken essence, sugar, soy sauce, fresh soup and water starch mixed with the juice, wait for the high heat to collect the juice and brighten the oil, out of the pot and plate.
Old pepper frog
Nine Eat/Wen Wang Ke/Figure Dishes Provided: Frog Three
Conventional pickled pepper bullfrogs are mostly made with bullet pickled peppers with impure sour and spicy taste, so the pickled peppers made with red bell peppers have thick flesh and moderate spicy taste. The general pickled pepper bullfrog is fried, and this frog dish is made with more soup, so that the dish is more moist and flavorful, and after eating frog meat, you can also use the soup to mix the noodles.
Ingredients: Bullfrog 1500 g Tianmu bamboo shoot strips 100 g Lotus slices 150 g Potato chips 100 g Pickled beauty pepper festival 100 g Celery festival 30 g Green onion 50 g Beer 500 ml Fresh pepper ginger water 1 pot Ginger rice, garlic rice, pickled pepper, monosodium glutamate, chicken essence, pepper powder, sugar, fresh soup, pickled pepper oil each appropriate amount
1. Slaughter the bullfrogs, chop them into large pieces, then put them in fresh pepper and ginger water and cook them for use. In addition, put the lotus slices, Tianmu bamboo shoot strips and potato chips into a pot of boiling water and set aside.
2. Heat the soaked pepper oil in the net pot, stir-fry the ginger rice, garlic rice, minced pickled pepper and pickled beauty pepper festival, mix the fresh soup and boil, add the watered lotus slices, Tianmu bamboo shoots, potato chips and bullfrog pieces after "diving", cook for one or two minutes, add MSG, chicken essence, pepper, sugar to taste, and finally sprinkle celery knots and green onions, you can put them into the container.
Home-cooked eel
Ingredients: 500 grams of eel, 150 grams of garlic cloves, 100 grams of shredded ginger, 50 grams of millet spicy knots, 20 grams of celery knots, 10 grams of pickled pepper sauce [Note] salt, monosodium glutamate, chicken essence, wet starch, cooked vegetable oil each appropriate amount
1. Slaughter the eel and chop it into knots, add it to an iron pot with cooked vegetable oil and blanch it, and then stir-fry it with pickled pepper sauce.
2. Add garlic cloves and continue to fry for a while, mix with water and cover the pot, simmer until the eel is soft and cooked.
3. After uncovering the lid, add the celery knot, millet spicy knot and ginger shredded, turn well and continue to burn for a minute or two, add salt, monosodium glutamate and chicken essence to taste, and finally use wet starch to outline, out of the pot and plate.
Preparation method of pickled pepper sauce: Put cooking vegetable oil into the pot and heat it, add the minced pickled pepper, pickled ginger rice, ginger rice and garlic rice to stir-fry until fragrant, then put it out of the pot and put it into the tank and set aside. Stir-fry the pickled pepper sauce beforehand in order to increase the speed of cooking.
Kimchi chicken rice sprouts
1. Cut the chicken breast into small pieces and add salt, cooking wine, soy sauce and corn starch to a bowl. Cut the kimchi into pieces, sauté them in a pan and set aside.
2. When the oil is heated to 30% in the net pot, first add the chicken and rice oil until the seeds are scattered, and then quickly pour out the drainage oil after adding the green pepper ring.
3. Leave a little oil in the pot, add ginger, minced garlic and minced sprouts and stir-fry until fragrant, pour in chicken rice, green pepper rings and kimchi grains and stir-fry well, sprinkle with green onions and stir-fry slightly.
Kimchi chicken slices
The practice of adding kimchi to the red oil chicken slices not only increases the crisp and refreshing taste, but also adds the flavor of kimchi. In the selection of kimchi, Ding Fat Tu Bowl Xiang has tried many times, using pickles, pickled greens, pickled ginger, etc., and finally determined the pickled radish slices with good taste, taste and color.
Mix this cold dish, in addition to using red oil to spice out of the incense, you also need to add pepper noodles to increase numbness, salt and soy sauce to make it salty, balsamic vinegar to add flavor, sugar and fresh, here to add balsamic vinegar and sugar, just to add flavor and fresh, not to eat obvious sour and sweet, so the amount must be less. When seasoning, add a little tahini to increase the consistency so that it can better adhere to the chicken slices, and at the same time, the tahini also has the effect of adding flavor and freshness.
Pickled pepper bowl bowl duck
Baqiao/Wen
1. After slaughtering the duck and cleaning it, chop it into pieces and flush off the blood, stir-fry in a pan of oil with ginger slices and green onions until the oil is bright, then set aside.
2. Heat the cauliflower oil in the pot, add homemade green pickled pepper sauce, ginger rice and garlic rice and stir-fry until fragrant, then mix in the appropriate amount of fresh soup, add the duck pieces and the clean taro pieces, simmer on low heat.
3. When the duck is soft and cooked, add chicken essence, monosodium glutamate, chicken powder and spicy fresh sauce. After serving the plate, pour the green peppercorns simmered in oil and serve.
Description: The method of homemade green bubble pepper sauce is to pour vegetable oil into the pot and heat it, add minced ginger, garlic, green pickled pepper, spice crushed, etc., and sauté until fragrant.
Kimchi fish
Cuisine: Hancheng Hotel, Lushan County, Ya'an Cooking Direction: Wu Tao
1. The carp is killed well and cleaned, with a word flower knife on both sides, with salt, ginger and shallots and cooking wine yards, and then fried in the frying pan and fished out for later.
2. Put the pot into the oil, add the pickle ginger grains, watercress sauce and stir-fry, then add the pickled radish grains, pickled beauty pepper marbles, and then mix in the appropriate amount of water, put the fried fish into the pot to collect the juice, fish out the plate, the juice in the pot is hooked into a sauce and drizzled on the fish body, sprinkled with celery grains and green onions.
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