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Some time ago, when I moved, when I was cleaning up old items, I saw a notebook of my chef skills, which was still a notebook used 25 years ago, which was full of recipes and skills that I stole from the teacher, the teacher of the technical school at that time was a well-known Sichuan cuisine chef, to this day I still feel that these notes are very valuable, I sent them to you to see.
<h1 class="mth-header" >01 fried spicy chicken</h1>
The method of frying spicy chicken is still very simple, it should be noted that when frying chicken nuggets, it should be soaked in low heat, fried and then seasoned; dried chili peppers and green peppercorns, peppercorns are washed and cleaned to control the dry water, so that it is not easy to fry the paste to affect the taste.
< h1 class="mth-header" >02 ma leng eat rabbit meat</h1>
Spicy cold eat rabbit meat should pay attention to the marinating time of rabbit meat, rabbit meat itself with a certain earthy taste, do not like friends suggest that when marinating again, the cooking wine is replaced by white wine; after frying, the oil in the pot is packed in a small bowl, and this oil can be used to fry spicy cabbage, spicy lotus slices, spicy slices of fish and so on. But don't repeatedly heat up the stir-fry.
<h1 class="mth-header" >03 kung pao chicken</h1>
The method of Kung Pao chicken is the Sichuan-Gui method, the oil juice may be relatively large, and the Kung Pao juice mentioned in the recipe is more practical, and can be used for any Gongbao flavor dish.
<h1 class="mth-header" >04 old Sichuan smoked bacon</h1>
1 peppercorn stir-fry incense this step must not be omitted, than directly with peppercorns a lot of incense;
2, the materials used for smoking can be appropriately adjusted according to their own preferences, like to eat fruity flavor, please add more tangerine peel, like to eat tea flavor, please add more tea, which rice can also be replaced by rice;
3, after smoking, the pot will be more difficult to brush, it is recommended to use the old pot and pan that is eliminated;
4. This method is also suitable for the production of other wax flavors.
< h1 class="mth-header" >05 red oil garlic paste elbow flower</h1>
1, hoof meat should be fat and thin, the proportion is even, cut slices should be thin to taste;
2, before cutting the meat, you can put the meat in the refrigerator for a while, it is easy to cut thinner;
3, if the mixed meat can not be eaten, the rest of the greens are meat and vegetables.