Sichuan cuisine is known for its flavor, thick taste, strong taste and mellow taste, and pursues "100 dishes and 100 flavors, one dish and one grid", and the following dishes are part of it.
Sour and spicy east slope elbow
Cuisine Provided: Chengdu Miscellaneous Coffee Music Restaurant Cooking Direction: Yang Hongwu
Ingredients: 1 pork knuckle (700 g) small yellow ginger 15 g shallot 20 g garlic 10 g celery 20 g balsamic vinegar 1 stir-fry spoon light soy sauce half stir-fry spoon 1 fresh soy sauce half stir-fried spoon white sugar 4 spoon salt 1 flavor spoon red oil (with chili) 2 tablespoons ginger slices, shallots, maltose, star anise, fragrant leaves, cinnamon, cumin, monosodium glutamate, chicken essence, cooking wine each appropriate amount
Method:
1. Burn the skin of the pork knuckle, scrape and wash it into the cold water pot, add an appropriate amount of green onion, ginger slices, cooking wine and cook, fish out and evenly drizzle the elbow skin with crispy water made of maltose and water, and set aside.
2. Cut the ginger and garlic into small pieces, the spring onion into green onions, and the celery into celery flowers.
3. Combine spices such as star anise, coriander leaves, cinnamon, cumin and other spices into brine, add to the elbow for about 25 minutes, and put on the plate. 4. Take a pot, add red oil, a poinsettia of fresh soy sauce, balsamic vinegar, soy sauce, sugar, salt, monosodium glutamate, chicken essence and mix well, add minced garlic, minced yellow ginger, green onion, celery flowers and mix well, drizzle on the elbow on the plate, sprinkle with green onion and serve.
Specialty garlic ayu
Cuisine: Nanchong Silk Capital Chicken Feather Shop (Songlin Road Store) Cooking: Zheng Long Production: Deng Lianggang
Ingredients: 1 piece of jiangtuan (about 750 grams) garlic rice 200 grams of chopped sauerkraut 200 grams of onion grains 50 grams of bell pepper grains 20 grams of ginger rice 10 grams of onion knots 10 grams of safflower peppercorns 10 grams of beer 1 bottle of coriander leaves, green onions, minced pickled peppers, Pixian watercress, salt, chicken essence, monosodium glutamate, oyster sauce, a poinsettia of fresh soy sauce, spicy fresh sauce, pepper, water starch, lard, salad oil, vegetable oil
1. Slaughter and wash the river ball, cut it from the abdomen, connect the back, change the knife on both sides, fry it in a hot oil pan, and drain the oil.
2. Heat the net pot with lard and vegetable oil, add chopped sauerkraut, ginger rice, green onion, garlic rice 100 grams, Pixian watercress, pickled pepper and stir-fry, mix in the appropriate amount of water, then add salt, chicken essence, monosodium glutamate, pepper, pour in the beer, add the fried river balls, simmer for 30 minutes after boiling. Then scoop up the simmered dumplings and put them on a plate and set aside.
3. Heat the net pot with lard and salad oil, add minced pickled pepper, remaining garlic rice, onion grains and stir-fry until fragrant, mix in an appropriate amount of water, then add salt, chicken essence, monosodium glutamate, oyster sauce, a pint of fresh soy sauce, spicy fresh sauce, under the bell pepper grains, after hooking and pouring a little hot oil, pour on the plate on the river ball, sprinkle with green onion and coriander leaves.
Fish spicy fried double crisp
Dishes: Nantang Tingxiang Wang Yong / Wen Lu Dandan / Figure Recipe Making: Wang Ping
The Fish Spicy Series is one of the main dishes of Nando Tingxiangchuan cuisine, and the chefs use fish spicy seeds, or take their flavor, take their juice, or use them as spices and accessories, using kimchi to the extreme, and also give the dishes a special delicious taste. Fish spicy double crisp this dish, liver, duck intestines and fish spicy pickled pepper are fried together, the taste is crisp and delicious.
Ingredients: fresh duck liver 100 grams fresh duck intestines 80 grams celery 50 grams tea tree mushrooms 50 grams of green two thorns pepper 80 grams of soaked two thorns pepper festival 10 grams of soaked millet pepper crushed 10 grams of homemade sauce 30 grams of salt, chicken essence, Donggu soy sauce, balsamic vinegar, bean flour, sesame oil, edible oil, lard, vegetable oil each appropriate amount
1. Fresh duck liver treatment, change the knife into slices after cutting the flower knife, add the appropriate amount of salt and bean flour to the taste code powder; after washing the duck intestine, change the knife to a uniform segment. Cut the peppers into rings, and cut the celery and tea tree mushrooms into knots, both of which are set aside.
2. Take a bowl and add an appropriate amount of Donggu soy sauce, balsamic vinegar, chicken essence and bean flour into a bowl. Put the tea tree mushrooms into a hot oil pot and pour out the oil.
3. Heat the pot, put the vegetable oil and lard to heat, soak the two thorn strip pepper festivals, soak the millet pepper and the flavored liver slices to slip and scatter, then sauté the homemade sauce, put in the duck intestine section and stir-fry. Then stir-fry the chilli rings, celery knots and oiled tea tree mushrooms, hook into the pre-adjusted bowl and push well, drizzle with sesame oil, and cook.
The key to cooking: do not cook too much oil, master the heat, to maintain the crisp and tender taste of the liver and duck intestines. When tickling, the juice should not be too much, and the color should be bright.
Garlic puree white meat with cold noodles
Cuisine provided: Chengdu Xiangcheng Zhuyun Restaurant
Ingredients: Black pork two knife meat 1 piece of fine water surface 100 grams of small milk melon 1 green onion, ginger, peppercorns, dried peppers, rapeseed oil each appropriate amount
Ingredient A: Red millet pepper 5 g red beauty pepper 5 g celery 5 g garlic 20 g ginger 5 g shallot white 5 g
Ingredient B: oyster sauce 15 g peppercorn noodles 3 g raw soy sauce 5 ml a pint of fresh soy sauce 5 ml Shanxi Chen vinegar 20 ml balsamic vinegar 10 ml white sugar 30 g chicken essence 2 g umami bao 3 g fresh soup 40 ml salt 3 g sesame red oil 100 ml
1. Put the pork two knives in cold water, bring to a boil over high heat, add green onion, ginger, peppercorns and dried peppers and cook until seven minutes cooked, turn off the heat for 30 minutes until it is broken, fish out and let it cool, change the knife to a 4.5 cm wide and 10 cm long flakes and set aside. Cut the small milk melon into thin slices and place the slices of meat on the bottom of the plate as shown in the picture.
2. After the fine water surface is cooked, drain the water, mix the rapeseed oil, quickly blow it cool with a fan, roll it into 4 rolls, and stand on the meat slices and milk melon slices.
3. Put Ingredient A into the blender, add 100 ml of purified water, finely mix, then add Ingredient B to make a sauce, pour into the dish and serve.
The key to production: pepper noodles and oyster sauce are not easy to stir, when adding ingredient B, you need to first add pepper noodles and oyster sauce to stir well, and then add other spices.
Dry roast goose paws
1. Put the goose paw into the pot of boiling water first, fish out the drainage and then take the pot, add a little old soy sauce and mix well, then put in 70% of the hot oil pan and fry until the surface is puffed and blistered, drain the oil out of the pot and put it into the brine bucket brine until soft glutinous.
2. Put a little salad oil in the pot and heat it, fry the pork belly until the oil comes out, add the minced pickled pepper, diced onion, white onion, ginger, diced shiitake mushrooms, diced winter shoots and minced sprouts, stir-fry the fragrant mixture with an appropriate amount of fresh soup, and then put in the marinated goose paws, boil on high heat and change the heat to reduce the heat to collect the juice, during which the mash juice, cooking wine and chicken powder are mixed to taste well, and when the juice is dry in the pot, pour sesame oil into the pot, and put it on the plate.
Dry pot rabbit
1. Chop the rabbit meat into pieces, add salt, monosodium glutamate and cooking wine to marinate for a while, then put in a little dry starch and mix well, after frying in a 50% hot oil pan, fish out the drainage oil, and then fry the square bamboo shoots in the pot slightly and then fish out for use.
2. Put salad oil in the pot to heat, under the watercress sauce, rice dumpling sea pepper, spicy sauce and spice powder first stir-fry excellent, mix the appropriate amount of fresh soup and put in the fried rabbit meat and bamboo shoots to continue stir-frying, and when the juice in the pot is dried, add salt, cooking wine, pepper oil and sesame oil to adjust the taste, and when the pot is plated, garnish with coriander leaves, that is.
Green pepper gizzard flowers
1. Put the potato flour into a pot of boiling water and put it into the bottom of the plate. Cut the chicken gizzard into thin slices with a knife, then put it into a pot of boiling water with ginger shallots and cooking wine, and then fish it out and place it on top of the potato flour.
2. Mix the fresh soup in the pot, put in the green pepper ring and boil, then add salt, monosodium glutamate, rattan pepper oil and sesame oil to adjust the taste, pour it into the pan and garnish with green onions, and serve.
Note: Because potato flour absorbs water quickly, the soup of this dish should be slightly more.
Pepper sauce mussels
1. Put the vegetable hearts, water fungus and konjac silk into a pot of boiling water, drain the water, and then put it on the plate at the bottom. In addition, the small mussels are put into a pot of boiling water with cooking wine and ginger and shallots, and then placed on top of the bottom material.
2. Put the green and red pepper rings into the pot of boiling water, drain the water, mix well with the hot soy sauce and rattan pepper oil while hot, and then pour on the mussels on the plate, put in the green peppercorns that have been simmered, and serve.
Description: The green and red pepper rings are made in a pot of boiling water, which is better in color than in the pan.
Raw braised chicken with roasted pepper
Ingredients: 800 grams of chicken nuggets, 200 grams of roasted pepper, 100 grams of chives, 100 grams of bean paste, garlic, green onion, salt, sugar, mash sauce, soy sauce, chicken essence, fresh soup, sesame oil, watercress oil, salad oil
1. Put the salad oil in the pot to 60% heat, first fry the chicken nuggets tightly, decant the excess oil and then put in the watercress oil and add garlic and bean paste to fry together, add the mash juice and mix it into the fresh soup and boil, put salt, sugar and soy sauce, simmer for 15 minutes.
2. Remove the lid and pour in the roasted pepper segments, cook for 2 minutes until the flavor is in, add the chicken essence, sesame oil and green onion, and cook for a while to start cooking and serving.
Note: On the basis of this dish, you can also evolve dishes such as roasted pepper loach, roasted pepper frog, and roasted pepper fish.
Hakka fried fatty sausages
Ingredients: Fresh pork intestine 260 g fresh green beans 50 g steamed meat rice noodles 250 g chicken essence 3 g monosodium glutamate 2 g fresh dew 6 ml original tofu milk 10 g flower pepper oil 15 ml ginger minced 5 g salad oil to taste
1. Wash the fresh pig intestine first, change the knife, and press it with a pressure cooker. Steamed rice noodles soaked in boiling water for 5 minutes and set aside.
2. Put a little salad oil into the pot and heat it, stir-fry the ginger until fragrant, add steamed meat rice noodles and fat sausages, stir-fry over low heat, then add the cooked fresh green beans, add chicken essence, monosodium glutamate, fresh sauce, original tofu milk and stir-fry evenly, and drizzle with flower pepper oil before cooking.
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