Bashu flavor, referring to the local flavor of Sichuan Province, referred to as Sichuan cuisine, is one of the four major cuisines in China. The cooking of Sichuan cuisine has a long history and a long history. Its birthplace is in the ancient kingdoms of Ba and Shu. The two kingdoms of Bashu, roughly appearing in the Western Zhou to Spring and Autumn periods (7th to 3rd centuries BC), were originally the names of the two tribes. The Shu people established the slave Shu state centered on the present-day Chengdu, while the Ba state established the slave State of Ba centered on the present Chongqing. The Ba and Shu people have jointly created a distinctive Bashu culture and cooking techniques.
Sichuan cuisine is widely used in materials, seasoning is changeable, the dishes are diverse, the taste is fresh and mellow, and it is known for its good use of spicy seasoning, and with its unique cooking methods and rich local flavors, it integrates the characteristics of the southeast, southwest, and northwest parties, and is eclectic, good at absorbing, good at innovation, and is well-known at home and abroad. Chengdu, the capital of Sichuan Province, was awarded the honorary title of "World Capital of Gastronomy" by UNESCO. [4]
Modern Sichuan cuisine arose in the Qing Dynasty and the Republic of China, and was innovatively developed after the founding of New China. Sichuan cuisine is mainly home-cooked, supplemented by high-end dishes, mostly from daily flavors, and there is no shortage of mountain treasure seafood. Its characteristics are that the red flavor pays attention to hemp, spicy, fresh and fragrant; the white taste is changeable, including sweet, brine, strange and other flavors. Representative dishes include shredded fish, kung pao chicken, boiled fish, boiled meat slices, husband and wife lung slices, spicy chicken cubes, mapo tofu, back pot meat, etc., other classic dishes are: stick chicken, pickled pepper chicken claw, dengying beef, Liao ribs, saliva chicken, spicy shrimp, stir-fried beef with pepper, Sichuan hot pot, spicy perfumed fish, chestnut roast chicken, spicy chicken, spicy chicken, etc.
Boiled fish
ingredient:
Grass carp, soybean sprouts, dried chili peppers, peppercorns, Pixian watercress, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.
method:
1. Boil hot water in a pot, add 1 teaspoon of salt, add soybean sprouts to cook, fish out and spread at the bottom of a deep basin and set aside.
2. Heat a wok and stir-fry the minced Pixian watercress until fragrant. Add dried chili peppers, peppercorns, minced garlic and ginger slices and sauté together to create a fragrant flavor.
3. Slice the fish into slices, stir-fry the fish head and fish in the row. Stir-fry with soy sauce, cooking wine, sugar and pepper. Add the broth (or boiling water) and not the fish.
4. After the soup is boiled, put the fillets in piece by piece, use chopsticks to disperse, and turn off the heat after the fillets are cooked and discolored. Pour the fillets and broth together into a deep basin with the bean sprouts laid out beforehand. Just pour hot oil over the fillets.
Tempeh fish
(Main ingredients and accessories) crucian carp ... ⋯ ⋯ ⋯ ⋯ 750 g pork ... ⋯ ⋯ ⋯ ⋯ ⋯ 50 g tempeh ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 70 g cooking wine ⋯ ⋯ ⋯ ⋯ 25 g soy sauce ... ⋯ ⋯ ⋯ ⋯ 10 grams of refined salt... 10 grams of refined salt... 5 grams of fresh soup... 10 grams of salt... 10 grams of salt... 5 grams of fresh soup... 10 grams of salt... 1
Set aside. 2. Mince the pork with Tongchuan tempeh. Heat the oil in a wok and add the minced meat to the tempeh
Stir-fry, add cooking wine, salt, sugar, soy sauce, fresh soup and dry it, skimming off the foam. Add the fried crucian carp, cook for 10 minutes, then simmer over low heat until the sauce is ripe and let cool.
3. Cut the cold fish into tiles and plate them with a knife and drizzle with the remaining juice. [Process Key] 1. The fish should not be fried for too long, and the skin is hard to remove the drainage oil. 2. The amount of soy sauce and sugar should be less, and the sweetness cannot be eaten after the dish is made. 3. When collecting juice, the amount of soup should be mastered moderately, and the amount of non-collection should be too much, so as not to paste the pot. (Flavor characteristics) color brown red, tender and fragrant, bean drum flavor, salty and delicious, accompanied by wine and meals are suitable.
Aftertaste fillets
(Main ingredients and accessories) carp... ⋯⋯⋯⋯750 g refined salt⋯⋯⋯⋯⋯9 g cooking wine...⋯⋯⋯⋯20 g starch⋯⋯⋯⋯⋯⋯⋯15 Gram egg whites⋯⋯⋯⋯⋯10 g Sugar⋯⋯⋯⋯⋯20 g red oil⋯⋯⋯⋯⋯15 g sesame seeds...⋯⋯⋯⋯⋯10 g garlic paste...⋯⋯⋯⋯⋯5 g pickled chili peppers⋯⋯⋯⋯8 g minced garlic⋯⋯⋯⋯15 g ginger minced ginger⋯⋯⋯⋯⋯⋯⋯15 g ginger minced 15 grams of green onion...15 grams of green onion...⋯⋯⋯⋯⋯⋯⋯⋯30 grams of peppercorns...⋯⋯⋯⋯2 grams of clear soup...⋯⋯⋯⋯⋯⋯10 Gram pepper oil... gram pepper oil... ⋯ ⋯ ⋯ 5 grams sesame oil ... ... ... 30 grams (cooking method) 1. Fresh carp scales, gills, remove the internal organs and wash, cut off the fish head, cut it into two, and remove the spine
And the spines of the abdominal cavity; slice the fish skin, take 2 pieces of net fish, cut horizontally into 6 cm long segments, and then diagonally into 4 mm thick slices and put them in a bowl. Add 4 grams of salt, cooking wine, egg whites and starch until smooth, spread out and heat in a pot of boiling water, drain and set aside.
2. Use 4 saucers to mix 1 g of salt, 15 g of soy sauce, 3 g of vinegar, 3 g of sugar, 5 g of garlic paste, 0.5 g of monosodium glutamate, 15 g of red oil and cooked sesame seeds into a red oil flavor; mix 1 g of fine salt, 0.5 g of monosodium glutamate, 15 g of soy sauce, 12 g of vinegar, 17 g of sugar, minced chili pepper, minced garlic, minced ginger, 10 g of green onion, 10 g of sesame oil, and mix it into a fish flavor; after 20 g of green onion and net peppercorns, Mix in 2 grams of refined salt, 0.5 grams of monosodium glutamate, 10 grams of clear soup, 2 grams of vinegar, 10 grams of pepper oil and sesame oil to make a pepper flavor, and mix it with 1 gram of refined salt, 13 grams of ginger, 13 grams of vinegar, 15 grams of soy sauce, 0.5 grams of monosodium glutamate, and 10 grams of sesame oil to make ginger juice.
3. Fill the drained fillets on a plate, serve them with four saucers, and place them in the square of the fish tray, dipping them as the eater likes.
[Process Key]
1. This dish should be cooked with fresh fish, and the thickness of the fillets should be consistent, otherwise it will affect the taste and appearance of the dish.
2. To master the time of fish fillets, the time is long and old, the time is short and uncooked, and the four saucers should be properly matched, and the thickness and light are appropriate.
[Flavor characteristics]
1. This dish is white in color, extremely tender and smooth, and has a lot of flavor. Free dip. 2. This dish is one of the cold dishes of the high-class banquet.
Dried shredded squid
(Main ingredients and accessories) Dried squid ⋯ ⋯ ⋯ 10 grams of Shao wine ⋯ ⋯ ⋯ ⋯ ⋯ 10 grams of pork fat lean meat ... ⋯ ⋯ 100 grams of monosodium glutamate ⋯ ⋯ ⋯ ⋯ 1 gram mung bean sprouts ⋯ ⋯ 100 grams of sesame oil ... 10 grams of Sichuan salt⋯⋯⋯⋯⋯⋯⋯1 g Mixed oil... 75 g soy sauce... 75 g soy sauce... ⋯⋯ ⋯ ⋯ 10 g (cooking method) 1. Choose large, thin dried squid, boneless and head and tail, and cut into thin wires (if the squid is too hard,
You can bake it slightly on a low heat to make it soft and easy to cut into strips), wash it with warm water (not suitable for a long time), and squeeze dry water. Cut the pork into 6 cm long and 0.3 cm thick shreds. Mung bean sprouts remove roots and bud petals.
2. Put the wok on medium heat, burn the oil to 60% heat, put the loach shreds slightly sautéed, cook into the shao wine and then stir-fry, that is, put in the meat shredded and stir-fry, then add bean sprouts to stir-fry well, and finally put Sichuan salt, soy sauce, fry out the aroma, add MSG, drizzle with sesame oil.
(Process key) 1. Dried squid shredded is a dish made of squid shredded in a sichuan-unique cooking method - dry sautéing. But dry
Shredded squid is different from other dry sauté dishes in that dried squid contains very little moisture (about 16 grams per 100 grams), so sautéing requires high heat, hot oil, and fast turning. When stir-frying, 60% of the oil temperature is appropriate (170 ° C), at this time the oil surface in the pot begins to smoke, and the squid shredded shredded squid into the pot is heated quickly due to the rapid heat transfer of the oil, so that the surface of the raw materials quickly solidifies to form a coke film, preventing the internal moisture from seeping out, and ensuring that the dish is crisp on the outside and tender on the inside.
2. Pay special attention to the fact that when the squid shreds begin to shrink, it is necessary to cook the cooking wine in time, and quickly add the shredded meat, stir-fry with the shredded fish, and when the shredded meat will be dried, then add salt, monosodium glutamate, and sugar to stir-fry into the flavor. This operation process is the key to "taking treasure from the fire", do not simmer in the pot for a long time, otherwise the loach will dry up at high temperatures, and it will be old and chewed.
(Flavor characteristics) 1. Dried squid for cooking, first use lye water to make it tender, and then use burning, braising, popping and other techniques,
Served with umami ingredients and soup. However, the cooking of this dish is unconventional, skillful knife work and fire, the use of Sichuan cuisine's unique "dry sautéing" method, to crisp dry, to loosen tough, directly used for squid shredding under the pot, and then with tender and fresh shredded pork and mung bean sprouts, so that the dish has the characteristics of golden color, tough and crispy, dry flavor, unique among many squid dishes.
2. This dish is salty and umami type, characterized by dry and crispy and tender, suitable for rice with wine.
Dry-roasted rock carp
[Main Ingredients and Accessories] Rock Carp One Tail ⋯ ⋯ 1000 grams of garlic ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 50 grams of ham fat meat ⋯ 125 grams of Sichuan salt ⋯ ⋯ ⋯ ⋯ ⋯ 5 grams of County Watercress ⋯ ⋯ ⋯ ⋯ 50 grams of monosodium glutamate ⋯ ⋯ ⋯ 5 grams of wake up bad juice ⋯ ⋯ ⋯ ⋯ ⋯ 50 grams of white sugar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯5 grams of sparkling red peppers⋯⋯⋯⋯⋯50 grams of vinegar⋯⋯⋯⋯⋯5 grams of pickled red peppers⋯⋯⋯40 grams of broth⋯⋯⋯⋯750 grams of ginger⋯⋯⋯⋯⋯⋯⋯50 grams of cooked vegetable oil⋯⋯⋯⋯⋯⋯⋯⋯⋯50 grams[Preparation Method] 1. Cut the net rock carp with five or six knives on each side of the body (knife spacing 3 cm, depth 0.5 cm) and use Sichuan salt
(3 grams), spread the whole body with rice wine and marinate into the taste. Cut the ham into 0.5 cm grains, the green onion into 0.5 cm grains, the ginger and garlic into small pieces, and the pickled chili pepper and Pixian watercress finely chop.
2. Place the wok on high heat, heat the vegetable oil until it is 70%, and fry the fish until the skin is slightly wrinkled. Leave 50 grams of oil in the pot, burn until it is 40% hot, soak the pepper and watercress and simmer it well, mix it into the broth and burn it, after the flavor comes out, beat the slag without use. Put the fish and ham grains in, add ginger, garlic, Sichuan salt 2 grams, wake up the sauce, sugar, move to a low heat grits until the juice will dry, when the fish is cooked, add MSG, vinegar, green onion, lift the pot and gently shake, while constantly scooping up the soup in the pot, pouring on the fish until the oil does not see the juice, from the pot into the dish.
(Process key) 1. This dish has its unique flavor compared to other "dry-roasted" dishes in cooking.
One is to increase the color and flavor of the dish, adding ginger, green onion and watercress, and the other is to make the texture of the fish more tender and plump, and adding meat grains.
2. The amount of soy sauce and sugar should be light, and the oil will not see the juice after the dish is cooked. Use a small heat to collect the juice and brighten the oil, avoid using high heat.
(Flavor characteristics) 1. Rock carp, scientific name "Iwahara Lu", commonly known as "rock carp". It is a product of the scaly fish in the Sichuan River. Four
There is a proverb cloud in Sichuan: "one bream, two rocks, three green bream". The "dry roasted rock carp" cooked with it is a prestigious fish dish in Chongqing, Sichuan.
2. "Dry-roasted rock carp" is a home-style type. The form is complete, the color is red and bright, salty and slightly spicy, and slightly sweet.
Steamed river balls
(Main ingredients and accessories) Fresh river dumpling fish ⋯ ⋯ 1500 g lard net oil 1 sheet ⋯ 250 g fish fins ⋯ ⋯ ⋯ ⋯ 200 g MONOSG ⋯ ⋯ ⋯ ⋯ ⋯ 2 grams of vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 30 grams of pig oil ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 grams of ginger ⋯ ⋯ ⋯ ⋯ 30 g sesame oil⋯⋯⋯⋯30 g sesame oil⋯⋯⋯10 g clear soup⋯⋯⋯⋯⋯1500 g Sichuan salt⋯⋯⋯⋯⋯⋯5 g red, green, yellow and black plant raw pepper powder⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ G (cooking method) 1. Cut the fish into the abdomen, remove the gills and internal organs, and wash. On each side of the fish body, six or seven knives are slashed, about 1 centimeter deep
meters around. Lift the fish in hot water of about 80 degrees Celsius under the tail of the hand, remove the blood water, wash the mucus on the surface of the fish skin, dry the water vapor, and use 3 grams of Sichuan salt, 20 grams of shao wine, 0.5 grams of pepper, 15 grams of ginger, and green onion for a few minutes to make it penetrate into the flavor.
2. Take 10 small discs, smear them with lard oil, scoop the fish grits into a flattening, and use various plant raw materials to form various flower shapes, and then basket them over low heat and heat them.
3. Drain the flavored fish, put it in the steaming dish, cover it with lard oil, mix in 250 grams of clear soup, steam the Kashao wine basket with high heat and take it out, pick off the lard oil, ginger and green onion are not used, and gently slide the fish into the fish dish.
4. Put the wok on high heat, put in the clear soup, then decant the original juice in the steaming dish into the pot, bring to a boil, add pepper, 1 gram of Sichuan salt, MSG and stir well, pour into the dish, and place the steamed fish grits around the fish.
5. Mix the minced ginger with Sichuan salt, vinegar and sesame oil into a ginger vinegar saucer and serve with the fish. (Process key) 1. Boiling water. "Water dweller fishy", the river ball has a heavier earthy smell, so it needs to be used before cooking
Blanch the boiling water to remove its fishy smell. 2. Make a clear soup. "Soup is the root of the dish", the tender fish meat is served with a fresh and mellow special clear soup, making two
Complement each other and better reflect the delicious characteristics of the dish. 3. Proper heat. First of all, it is necessary to be full of fire, steam the fish into the cage, and do not flash the fire in the middle.
The second is that the time should be accurately mastered. The average steamed fish only takes half an hour on high heat, while a river dough weighing 1000-1250 grams takes 40 minutes to steam. Due to insufficient firepower or excessive heat, the fish will not grow old and tough.
4. On a good saucer. After the steamed river balls are poured into the special clear soup, they should also be equipped with ginger sauce saucers, which can not only make up for the lack of seasoning in the cooking process, but also through ginger, green onions and other condiments, play a role in incense, defishing, degreasing, freshness and other effects. The flavor dish of ginger vinegar should highlight the characteristics of mellow ginger, salty, fresh and slightly spicy, and long vinegar taste. Stir the various spices well so that they penetrate each other, which can highlight the unique flavor of the saucer that is slightly spicy, salty and sour, refreshing and degreasing.
[Flavor characteristics] 1. Steamed river dumplings are a traditional and valuable dish of Sichuan cuisine. Jiang Tuan, scientific name "long kiss crisp", its kiss
Particularly hypertrophic, commonly known as "fat head". Sichuan's "River Tuan Fish" is mainly produced in the Leshan section of the MinJiang River and the Jialing River estuary. The fish meat is tender and less delicate, which is a treasure among fish.
2. "Steamed river dumplings" is a ginger flavor type, the taste is heavy and light, and the color is plain and elegant. The texture of the fish is delicate, fresh and cool, and the taste is pleasant. Served with "ginger vinegar" dipping, the taste is more delicious.
Sweet and sour crispy fish
[Main ingredients and accessories] fresh carp a tail ⋯ 750 g vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 50 grams of pickled red pepper shreds ⋯ ⋯ 10 g MSG ⋯ ⋯ ⋯ ⋯ 1 g shredded shallots ⋯ ⋯ ⋯ ⋯ 15 grams of sesame oil ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 8 g coriander ⋯ ⋯ ⋯ 10 g of rice wine ⋯ ⋯ ⋯ ⋯ ⋯ ⋯⋯10 g ginger minced ... ⋯ ⋯ ⋯ ⋯ ⋯ 10 g wet starch ⋯ ⋯ ⋯ 150 g minced garlic ⋯ ⋯ ⋯ ⋯ 20 g broth ⋯ ⋯ ⋯ ⋯ ⋯ 500 g Sichuan salt ⋯ ⋯ ⋯ ⋯ 8 g cooked vegetable oil ⋯ ⋯ ⋯ 1500 g sugar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 75 g (cooking method) 1. Cut five or six knives on each side of the net fish body, and the knife spacing is equal (first cut straight into the fish meat 1 cm deep,
Then on the original knife seam into the fish body 2.5 cm deep), cut a small bite on the top of the fish's head, take a bowl, add 4 grams of salt, mix the wine evenly on both sides of the fish, and macerate for about 10 minutes.
2. Put the wok on the high heat, put the vegetable oil to 70% hot, hang the fish with wet starch, carry the fish tail, first fry the carp head slightly under the pot to set the shape, and then slowly put it into the frying pan until the color is golden, the skin is crispy and tender, fish out and put it into the fish dish, and gently pat the fish with your hands.
3. Mix Sichuan salt, wet starch, sugar and broth into a bowl to form a sweet and sour sauce. Place the wok on high heat, put the vegetable oil to 50% heat, stir-fry the ginger and garlic until fragrant, cook into the sauce and stir evenly. When the juice is thickened up in the "fish eye bubble", put vinegar, sesame oil, green onion, pour on the fish, and then skim the soaked red pepper shreds, green onions, and coriander.
[Process key] 1. Master the method of carving fish, so that the two sides are consistent. 2. When wrapped in water starch, it should be dry and not thin, so as to be able to stick to the fish meat. 3. The amount of sweet and sour should be sufficient, the thickness of the juice should be moderate, and it should be thin and not thick. It is possible to change the taste or change the ingredients
Make home-style crispy fish, five willow crispy fish, etc. [Flavor characteristics] 1. Once upon a time, in the towns near the river in Sichuan, there was a small snack called "fragrant fried fish". Yes
The fresh fish is cleaned up and then fried in a pan of paste. Its finished product skin is crispy and fragrant, the meat is tender, and it is easy to carry, so it is very popular with people. "Sweet and sour crispy fish" is based on "fragrant fried fish", improved, developed and become a dish with strong local flavor.
2. This dish is sweet and sour, the color is beautiful, the skin is crisp, the meat is tender, the fresh and mellow is mellow, and the sweet and sour flavor is strong. Watercress fresh fish [main ingredient accessories] live carp a tail ⋯ 750 grams of green onion ... ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 30 grams of ginger minced ... ⋯ ⋯ ⋯ ⋯ 15 grams of soy sauce ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 20 grams of vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯⋯15 grams of Watercress in GanXian County⋯⋯⋯⋯⋯⋯25 grams of broth⋯⋯⋯⋯⋯⋯300 grams of wet starch⋯⋯⋯⋯15 grams of cooked vegetable oil⋯⋯⋯⋯⋯⋯2 grams (cooking method) 1 centimeters). Then smear shaojiu and sichuan
Salt 1 g. 2. Place the wok on high heat, heat the rapeseed oil to 70%, add the carp and fry it slightly. Inside the pot
Leave 75 grams of oil, put in the watercress of Yanxian County, finely chop, ginger and garlic until the oil is red, mix the broth, put in the carp, move to the low heat, then add soy sauce, sugar, Sichuan salt, after the fish is cooked into the flavor, fish the fish into the dish, the remaining juice in the pot, with wet starch to outline, put in vinegar, remove the green onion, pour on the fish.
(Process key) 1. Do not go too deep when paddling fish, and the depth should be consistent. 2. When frying fish, the oil temperature should be high to keep the fish body intact. Pay attention to turning over when grilling fish. 3. The sauce should not be too thick. (Flavor characteristics) 1. "Watercress fresh fish" is a traditional dish with a strong local flavor in Sichuan. Originally home-styled, seasoning
Although sugar and vinegar are used, they are only used for harmony, and it is difficult to eat sweet and sour taste. Now the watercress of Yanxian County has been added, and the amount of sweet and sour has been added, so that the "watercress fresh fish" has become a fish flavor type.
2. "Watercress Fresh Fish" is a dish with bright red color, tender texture, salty, sour, spicy and sweet taste.
Tofu crucian carp
(Main ingredients and accessories) crucian carp ⋯ ⋯ ⋯ ⋯ 500 g cooked vegetable oil ⋯ ⋯ ⋯ 125 g tofu ⋯ ⋯ ⋯ ⋯ 400 g Sichuan salt ⋯ ⋯ ⋯ ⋯ ⋯ 3 g ginger slices ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 10 g mash juice ⋯ ⋯ 30 g garlic flakes ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ MSG⋯⋯⋯⋯⋯2 grams of horse ear shallots⋯⋯⋯10 grams of sweet noodle sauce⋯⋯⋯⋯10 grams of watercress of Ganxian County⋯⋯⋯⋯10 grams of wet starch⋯⋯⋯⋯⋯15 grams of soy sauce⋯⋯⋯⋯25 grams of broth⋯⋯⋯⋯750 grams (cooking method) 1 0.3 cm), smeared with 1 g of Sichuan salt, macerated in
taste. 2. Cut the tofu into 5 cm long, 3.5 cm wide and 1.5 cm thick pieces and cook in a pot of boiling water for about 5
In a few minutes, decant the water, add 500 g of broth, Sichuan salt and simmer over low heat. 3. Put the wok on high heat, heat the oil to 70%, add crucian carp and fry until both sides are light yellow, put the pan
Tilt it, put the fish aside, chop the watercress and stir-fry the aroma, then add ginger and garlic and stir-fry evenly mixed with broth and fish, then add drained tofu pieces, heat for about 10 minutes, add sweet toilet sauce, soy sauce, mash sauce, and then cook for 3 minutes, first put the fish into the dish, and then use wet starch to outline, add MSG, green onion poured on the fish.
(Process key) 1. Tofu slices should not be thin, and the original seasoning (salt, soy sauce, watercress sauce, noodle sauce) should be used with caution. 2. The fire should not be large, the soup should not be more, and the soup should be just flooded with the main ingredients. Into a dish bright oil bright juice, juice
More than oil; use the mustard should be thin. (Flavor characteristics) 1. The appearance of "tofu fish" was invented by diners. One day, a Sichuan restaurant came to one
A diner ordered a watercress fish, asked for a cup of white wine, and drank alone. When I was eating, the plate was empty. I wanted to ask for another dish, and when I touched my purse, I ran out of money. So he summoned a host and asked to use the remaining few pieces of money to buy a bowl of rice, and then burn the remaining fish juice on the plate with a few pieces of tofu to relieve the pain of no vegetables. The reception is handled according to this, as everyone knows, the tofu cooked with the remaining fish head and fish juice is very delicious. The chef was inspired to create the dish "Tofu Fish".
2. "Tofu fish", home-style flavor type, red and bright color, strong and tender taste, meat and vegetarian blending, hemp, spicy, hot, tender, fresh, very popular with eaters.
Paulai crucian carp
(Main ingredients and accessories) 3 crunch carp 3 pieces ⋯ ⋯ 600 g pickled ginger ⋯ ⋯ ⋯ 1.5 g pickled greens ⋯ ⋯ ⋯ 100 g soy sauce ⋯ ⋯ ⋯ ⋯ 5 g pickled red pepper ⋯ ⋯ ⋯ 25 g minced garlic ⋯ ⋯ ⋯ ⋯ ⋯ 15 g green onion flowers ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 g wet starch...⋯⋯⋯⋯30 g wake up the bad juice... 30 g wake up the bad juice ... 50 g cooking oil ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 300 g vinegar ... ⋯ ⋯ ⋯ ⋯ ⋯ 5 g cooked vegetable oil ⋯ ⋯ ⋯ 500 g (cooking method) 1. Divide the net fish on both sides of the body with 3 knives, dry the kimchi and cut into 3.5 cm long filaments.
Mince the pickled red pepper and cut the pickled ginger into small pieces. 2. Place the wok on medium heat, cook the cooking oil until it is 60% hot, and remove it when the fish is fried yellow. Inside the pot
Leave 50 grams of oil, add 5 grams of pickled red pepper, ginger and green onion, stir-fry in the sauce to bring out the aroma, then add to the broth and put the fish in the soup. Bring the soup to a boil, bring to a low heat, add the pickled vegetables, cook for about 10 minutes (turn the fish over once in the middle) and place on a plate. Add vinegar and green onion to the pot, use wet starch to form a thin mustard, and pour it on the fish.
(Process key) 1. When frying fish, the fire should not be large, and the oil should not be much; the fish should be fried with a light yellow color. 2. If the crucian carp is not very large, you should pay special attention to the heat when burning the fish, and the fire when burning the fish should not be large. 3. The juice of the vegetable is heavier than the oil, the mustard should be thin, and the juice color should not be deep. Pickles with stems without leaves. (Flavor characteristics) 1. Previously, in some rural areas of Sichuan, soy sauce was more expensive than fish. The reason is that it is far from the town. round trip
Once, more than a hundred miles, very inconvenient. Therefore, these rural farmers cook and often use kimchi brine to taste. Some farmers catch fresh fish and wash them, neither fried nor fried. Put it in a pot, add some water, and then fish some pickled greens, pickled peppers, pickled ginger and the like from the kimchi jar, cut it into a fine piece, add it to the pot, and cook it over a wood fire. This is the predecessor of "kimchi fish".
2. "Kimchi fish" is home-style, the fish body is complete, the texture is delicate, salty and delicious, and slightly sour. It has been listed as a famous Sichuan dish in the four seasons by summer and autumn seasonal cuisine.
Casserole ya fish
(Main ingredients and accessories) Yayu one tail ⋯ ⋯ 500 g Chicken neck bone ⋯ ⋯ ⋯ 250 g cooked chicken meat ... ⋯ ⋯ ⋯ 100 g ginger slices ⋯ ⋯ ⋯ 3 grams of cooked pork belly ⋯ ⋯ ⋯ ⋯ l00 grams of garlic slices ⋯ ⋯ ⋯ ⋯ ⋯ 10 grams of cooked pork tongue ⋯ ⋯ 50 grams of green onion ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 10 grams of cooked pork heart 2 grams of cooked ham⋯⋯⋯⋯⋯⋯⋯2 grams of cooked ham⋯⋯⋯⋯⋯50 grams of pepper powder⋯⋯⋯⋯⋯1 gram of water hair shrimp rice⋯⋯⋯10 grams of Sichuan salt⋯⋯⋯⋯6 grams of water-haired fish⋯⋯100 grams of rice wine⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ Gram water hair mushrooms ⋯ ⋯ ⋯ 15 grams milk soup ⋯ ⋯ ⋯ ⋯ 2000 grams of tofu ... ⋯ ⋯ ⋯ ⋯ 150 grams of chicken oil ⋯ ⋯ ⋯ ⋯ 10 grams (cooking method) 1. Marinate the net ya fish with 3 grams of Sichuan salt and 15 grams of shaojiu, put the chicken neck bone on the bottom of the casserole, and then
Place the fish on the chicken bones. Cut the green onion into horse ear shapes. 2. Cut the chicken, pork tongue, heart, belly and tofu into 1.5 cm thick and 4 cm long strips. ham
Cut into thin slices, together with ginger, garlic, green onion, dried shrimp, mushrooms, pepper, Sichuan salt, and rice wine, put into a casserole pot filled with fish, then add milk soup, bring to a boil over high heat, skim off the foam and move to a low heat for 1 hour.
3. Turn the water into thin slices, drain the water, put down the casserole, after 2 to 3 minutes, put the casserole dish on the plate, pour in the chicken oil, add MSG and serve.
(Process key) 1. The amount of main and auxiliary materials should be properly proportioned. 2. The heat and cooking time should be mastered. After sitting, the casserole dish remains boiling, giving people a dynamic feeling. (Flavor characteristics) 1. Yayu, an important edible fish in the Sichuan Snail River and Dadu River system, the scientific name is Qikou split fish,
Also known as JiaYu. In ancient times, it was called C-hole fish. It has the characteristics of more meat, less thorns and tenderness, and is the best of the fresh cooking ingredients for Sichuan fish.
2. Du Fu Shiyun, a great poet of the Tang Dynasty: "The fish knows the origin of the C cave, and the wine recalls the pi cylinder without behydrides", praising the beauty of yayu. Ya'an City, Sichuan has a Yayu restaurant. Ya'an historical food customs, pay attention to nutrition, pay attention to health, like the original juice, so cook in a casserole dish. The casseroles used are all baked with Rongjing County's "Baishan Mud". With this casserole hat to make ya fish, delicious taste, good heat preservation.
3. "Casserole Yayu" is a salty and umami type, and is often used for feasts to appear at the end of the "pressed stage play". In recent years, it has been changed to a feast for the head of the dish. After entering the table, the casserole still remains boiling, the fresh fragrance is overflowing, the fish soup is fresh, and the nutrition is rich, so that the eater will have a lifelong nostalgia for the rain city Ya'an, which is unforgettable.
East slope cuttlefish
(Main ingredients and accessories) 1 tail of fresh cuttlefish ⋯ 750 g sugar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 50 grams of green onion flowers ... ⋯ ⋯ ⋯ ⋯ 15 grams of Sichuan salt ⋯ ⋯ ⋯ ⋯ 2 grams of green onion white ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 grams of soy sauce ... ⋯ ⋯ ⋯ 25 Kechan County watercress ⋯ ⋯ 50 grams of broth ⋯ ⋯ ⋯ ⋯⋯250 g of pickled red pepper⋯⋯⋯l root Hunting oil⋯⋯⋯⋯⋯25 g of shochu wine⋯⋯⋯⋯15 g vinegar⋯⋯⋯⋯⋯⋯⋯⋯⋯40 g fine dried starch⋯⋯⋯⋯⋯⋯⋯⋯⋯50 G (cooking method) 1. Cut the fish in half, connect the head and back, leave half of the tail on each side, remove the spine, and on both sides of the fish body
Use a straight knife and a flat knife (more than 2/3 of the depth of the meat) to cut six or seven knives, and then use Sichuan salt and rice wine to smear the whole body of the fish and soak it into the taste. Wash and cut the shallots into 6 cm long pieces, then smoothly cut into strips, float into water, chop the watercress finely, and cut the pickled pepper into thin strips.
2. Put the wok on the high heat, cook the vegetable oil to 70% heat, the whole body of the fish is full of dry starch, hand the fish tail, use a spoon to scoop the oil on the knife edge, after the fish is rolled and shaped, the fish belly is attached to the pot into the oil, fried yellow fish, fish out of the plate.
3. Leave 25 grams of oil in the wok on high heat, put the lard oil, stir-fry the flavor of the watercress, ginger and garlic in turn, boil the broth, sugar and soy sauce", use wet starch to outline the thin mustard, sprinkle with green onion, then cook the vinegar, quickly start the pot, drizzle on the fish, sprinkle with onion white shreds, and soak pepper shreds.
(Process key) 1. The fish should not be too small, about 500 grams of cuttlefish. 2. The head and tail of the fish are not coated with dry starch. 3. The fish should be shaved and the fine thorns should be fried. (Flavor characteristics) 1. In the depths of the MinJiang River under the Lingyun Rock of the Great Buddha Temple in Leshan, Sichuan, a kind of black-skinned fresh fish is produced, known as "ink."
Fish". It is said that before the Song Dynasty, this fish was called "cuttlefish", which was only the color ink on the top of the head. Later, it was said that the Song Dynasty poet Su Dongpo studied here, often went to lingyun rock to wash the bricks, fish ate its ink, and the skin of the fish was as thick as ink, so it got its name.
2. "Dongpo cuttlefish" has a small mouth, long body, fat meat, this dish is also known as "sweet and sour Dongpo cuttlefish", sweet and sour flavor type. The finished dish is bright red in color, and the cuttlefish is tender and fragrant. Slightly spicy in the sweet and sour.
Garlic eel segments
(Main ingredients and accessories) net eel fillet... 400 g Shao wine ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 25 g net single garlic ⋯ ⋯ ⋯ 150 g Ganxian watercress ⋯ ⋯ ⋯ ⋯ 30 grams of Sichuan salt ⋯ ⋯ ⋯ ⋯ 2 grams of pepper powder ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 20 grams of wet starch ⋯⋯⋯⋯12 grams of pepper powder⋯⋯⋯⋯1 g sesame oil⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯2 grams of cooked vegetable oil⋯⋯⋯150 grams of broth...⋯⋯⋯⋯ 300 grams (cooking method) 1. Wash the head and tail of the fish fillets and cut them into 6 cm long segments, and chop the watercress of Yanxian County. Garlic alone with seven
Fry warmly into the skin into hot oil and set aside. 2. Put the wok on high heat, cook the vegetable oil until 70% hot, and the eel segments are rolled up and soft (medium
Tujia Sichuan salt, Shao wine), Xiayan County watercress and eel section together fried until the oil is red, mixed with broth, under the soy sauce, pepper, garlic, switch to low heat, burn until the garlic is fat through, when the eel section is soft and tender, move into the high heat, add MONOSG, sesame oil, hook the wet starch to push well, when the juice is thick and bright oil, put the pot on the plate, remove the pepper powder.
(Process key) 1. Garlic should be uniform, not too large. 2. When the eel section is first simmered and then burned, it should be noted that the eel section should not be fried in the oil pan; the eel section should be sautéed with dry water
Divide; eel section into the pot to boil. 3. The soup should not be much, the juice should be moderate, and the juice should be juiced with thick and bright oil. (Flavor characteristics) 1. Eel, also known as "yellow eel", is rich in valine. The meat is tender, delicious and nutritious. 2. This dish originated in the 1940s, a restaurant in Chengdu called "Brother Chuan", which is often home-cooked
Flavor hospitality, there is a dish called "eggplant skin roasted eel" is the predecessor of "garlic roasted eel section", is the Sichuan local flavor of the famous dish.
3. "Garlic roasted eel segment" is salty and umami type. The dish is bright and bright in oil, the oil color is red and bright, the eel is soft and tender, the taste is fresh, slightly spicy flavor, and the wine is a good dish.
Braised fish lips
(Main ingredients and accessories) Crocodile lip ⋯⋯⋯1000 g chicken wings⋯⋯⋯⋯⋯⋯2 pairs of shiitake mushrooms⋯⋯⋯⋯⋯50 g chicken feet⋯⋯⋯⋯⋯⋯⋯2 pairs of ham slices...⋯⋯⋯⋯50 grams fresh vegetable hearts⋯⋯⋯150 grams of chicken... ⋯⋯⋯⋯⋯50 grams of rice wine... ⋯... ⋯ ⋯ ⋯ 100 grams of pork knuckle ⋯⋯⋯250 g Sichuan salt⋯⋯⋯⋯⋯5 g ginger⋯⋯⋯⋯⋯⋯15 g MONOSG⋯⋯⋯⋯⋯2 grams of shallots... 2 grams of shallots... 50 grams of chicken broth... 50 grams of chicken broth... 1502 grams of pepper powder... 2 grams of pork oil... 2 grams of pork oil, 75 g sugar color... ⋯ ⋯ ⋯ ⋯ 10 g (cooking method) 1.Put the dried sturgeon lips into a pot of boiling water, simmer for about 90 minutes, remove and scrape off the sand, remove the bones, wash,
Cut into 4 cm long and 1.5 cm wide strips. Add 3 times to boiling water, add 500 g of chicken broth to an aluminum pot and remove over low heat for 90 minutes. Wash the hearts and cut into 7 cm long strips. Chicken wings and feet are poured in boiling water and placed in an aluminum pot at the bottom. Cut the pork knuckle in boiling water and set aside.
2. Put the wok on the high heat, burn the lard 50 grams to 50% heat, add ginger and green onion to fry the aroma, add 750 grams of chicken broth, Shao wine, Sichuan salt 4 grams, sugar color, pepper, pig time, fish lips to boil, beat the foam, pour into the aluminum pot with chicken wings and chicken foot pads, move to a low heat and burn. Remove the chicken wings, chicken feet, pork knuckles, ginger and shallots, move to the high heat to thicken the soup, add MSG and push well.
3. Take another wok on the high heat, when the lard is boiled to 60% heat, fry the heart of the dish a few times, add chicken soup, mushrooms, ham, chicken slices, Sichuan salt to the taste, put the bottom of the plate, and then pour the fish lips with juice on the top.
(Process key) fish lip swelling: dry fish lips in the container, pour boiling water, cover, soak for 3 to 4 hours, that is, simmer
Sand, if you can't go down, you can use boiling water to simmer once again, after sanding, add boiling water to boil over low heat to be able to remove the bone, gently remove the bone, pay attention to keep the shape not broken, fry to remove the decaying edges, use cool water to brew to remove the fishy taste and glue juice, and then soak it in cool water, and when not in use, keep it fresh in the refrigerator.
(Flavor characteristics) "Braised fish lip" is a famous dish in Chongqing, Sichuan. This dish is used for crocodile lips, boiled several times,
After serving, it is served with mushrooms, ham, pork knuckle, red soup with vegetable hearts, etc., and slowly cooked over low heat. The juice is bright red, the aroma is mellow, soft and fat, salty and delicious, it is a seasonal dish in winter and spring, and is a traditional famous product of Sichuan cuisine.
Five willow fish in white sauce
(Main ingredients and accessories) 1 carp tail ⋯ ⋯ 750 g monosodium glutamate ⋯ ⋯ ⋯ ⋯ ⋯ 1.5 g cooked ham ⋯ ⋯ ⋯ 50 g pepper powder ⋯ ⋯ ⋯ ⋯ 1 g cooked chicken ⋯ ⋯ ⋯ 25 g shallot white...75 g shallots...⋯⋯⋯⋯⋯⋯25 g shallot white...⋯⋯⋯25 g ginger...⋯⋯⋯⋯⋯⋯⋯⋯10 g net bamboo shoots... ⋯⋯⋯⋯50 g wet starch⋯⋯⋯⋯25 g shiitake mushrooms...⋯⋯⋯⋯25 g clear soup...⋯⋯⋯⋯⋯⋯400 g pickled chili peppers...⋯⋯⋯⋯2 chicken oil...⋯⋯⋯⋯50 grams of winter shoots...⋯⋯⋯⋯25 grams of pork oil⋯⋯⋯⋯500 Kechuan salt⋯⋯ ⋯ ⋯ ⋯ 5 grams (cooking method) 1. Carve the net fish into a fish gill pattern with a knife; ham, chicken, bamboo shoots, shiitake mushrooms, winter shoots, ginger, spicy
Cut the peppers into thin strips. 2. Put the wok on the high heat, burn the lard to 70% heat, fry the fish once, decant the frying oil,
Leave the oil (50 grams), add ginger and stir-fry until fragrant, mix with clear soup, add Shao wine, add ham, chicken, bamboo shoots, winter shoots, shiitake mushrooms and Sichuan salt, pepper and cook for more than 10 minutes, turn the fish over and cook for another 5 minutes, use chopsticks to put the fish into the dish. In the pot, each ingredient is hooked with second-rate mustard, chicken melted oil and MSG are spooned on the fish, and finally the green onion and pickled pepper shreds are sprinkled on the noodles.
(Process key) 1. Fried fish should not be too old, go fishy and shaped, and the soft and tender dishes are the best products. 2. Use medium heat to cook the fish for about 10 minutes, to cook thoroughly, the time is too long, the fish becomes old. (Flavor characteristics) 1. "Five willow fish with white sauce" is a traditional famous dish in Sichuan. According to legend, this dish was cooked by the Tang Dynasty poet Saint Du Fu.
Du Fu lived in Chengdu Caotang. Once the guests personally cooked a dish with ginger, green onion, pickled pepper, bamboo shoots, winter shoots and other five kinds of silky ingredients and fish. Taking the meaning of "willow silk long, willow silk thin", Mu "Mr. Wuliu" Tao Diving's character and named "Five Willow Fish", which is deeply appreciated by all guests and praised. Sichuan cuisine chefs inherit this legend, evolve and develop, and use exquisite knife skills to make five willow fish in white sauce with three fresh auxiliaries of cooking ham, chicken and shiitake mushrooms.
2. This dish is beautiful and generous in form, the fish is crisp with tenderness, and the taste is salty and fresh.
Sauerkraut fish
(Main ingredients and accessories) 1 piece of fresh fish ⋯ ⋯ 1250 g pickled greens ⋯ ⋯ ⋯ 200 g ginger ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 g MONOSG ⋯ ⋯ ⋯ ⋯ 1 g garlic ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 10 g egg whites ⋯ ⋯ ⋯ 2 pickled red peppers ⋯ ⋯ ⋯ ⋯ 15 grams of fresh soup ⋯⋯⋯⋯1500 grams of Sichuan salt...⋯⋯⋯⋯⋯5 grams of mixed oil...⋯⋯⋯⋯50 grams of pepper powder...⋯⋯⋯3 grams of cooking wine⋯⋯⋯⋯⋯15 grams of peppercorns...⋯⋯⋯⋯1 g (cooking method) 1. Fresh fish is dissected, and the scales, fins, stalks and internal offal are washed, Use a blade under two slices of fish meat and another fish
Split the head and chop the fish bones into 1.5 cm pieces; wash the pickled greens lightly and cut into short knots; peel the garlic into cloves and wash them; wash and cut the ginger into slices; and crush the pickled red peppers into finely minced pieces.
2. Put the pot on the fire, when the oil is boiled to 50% heat, put the garlic cloves, ginger slices, peppercorns to burst the aroma, and then stir-fry the pickled green vegetables, mix the fresh soup and boil, boil the fish head and fish bone pieces with a fierce fire, beat the foam, cook the cooking wine, season the salt and pepper, and continue to boil.
3. The fish meat oblique blade into a thick 3 mm skin fillet, into the bowl, with Sichuan salt, cooking wine, MSG yard flavor, and then the egg shell, pour in the egg white, mix well so that the fish fillet wrapped in a layer of egg white, and then the fish fillet gradually shake apart, into the boiled fish soup pot.
4. Put another pot on the fire, when the oil is boiled to 50% heat, stir-fry the aroma under the minced chili pepper, quickly pour it into the soup pot and cook for a few minutes until the fish fillets are broken, and the MSG is added to the flavor and freshened, and the pot is poured into the soup bowl.
(Process key) 1. Fresh grass carp must be used to make soup dishes, and whole fish can also be fed, gills and internal organs, and removed from nails
Net, cut the knife on both sides, cut it in two pieces, aligned when entering the soup bowl. 2. Do not fry the whole fish hard, over-oil and remove fishy. Boil the fish on a martial fire to produce white milk soup. Pickled greens
After that, the cooking time is long, the soup color is black and dark, and the soup taste is poor. (Flavor characteristics) 1. The origin of sauerkraut fish, there are many sayings. Some say that it was founded in Zhou, Jinfu Township, Jiangjin County, Chongqing City
Yu Food Restaurant, operating sauerkraut fish in the mid-80s, was praised by eaters, and the store successively received many apprentices, and after yicheng left the store to set up its own portal, the fist varieties of the store also spread in all directions. Some also say that Laifu Town, Bishan County, Chongqing City, this town is located on the side of the Chengdu-Chongqing Highway, the Binan River runs through the street, fresh fish production is abundant, cooking fish is a master of generations, there is a reputation of "Laifu Town Fresh Fish Beauty", a small food shop in qiaotou, simply with the "fresh fish beauty" famous store, written by the famous calligrapher Yang Xuanting in the country, the three words "fresh fish beauty", hanging in front of the store, both as a market move, but also the name of the store, it has launched "sauerkraut fish" after several years of launching the "boiled fish" popular. The flavor is unique, the reputation is not gone, and all over the province have imitated it. In addition, there is a good fisherman in Bishan County, a few fish caught a day to go home, the wife mistakenly put the fish into the pot of boiling sauerkraut soup, and later tasted, delicious to the extreme, the fisherman boasted everyone, sauerkraut fish is also famous.
2. "Sauerkraut fish" is made of fresh fish and pickled greens to make soup, because the pickled greens taste sour, so named. Sichuan folk, pickled sauerkraut with greens in early winter, stored in large altars, taken as you go, can be eaten until the next summer. Mostly sauerkraut combined with chicken, duck, fish, meat to make soup dishes, sour and refreshing, cool and greasy. "Sauerkraut fish" is a famous product in Sichuan's home cooking, which became very popular in the 1990s. All restaurants in Sichuan are prepared with this dish, which is famous in the province. With the sale of soft packaging of pickled greens throughout the country, "sauerkraut fish" has also swept throughout Shenzhou, in the capital Beijing, almost with the "Gongbao chicken" is on a par with the name, household names, not too much.
Soft roasted catfish (main ingredient accessories) zai catfish 5 tails ⋯ ⋯ 750 g soy sauce ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 30 grams of garlic ⋯ ⋯ ⋯ ⋯ 100 grams of wet starch ⋯ ⋯ ⋯ ⋯ 5 grams of Ganxian watercress ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 40 grams of sugar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯ ⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯10 g sichuan salt⋯⋯⋯⋯⋯⋯⋯10 g Sichuan salt⋯⋯⋯⋯⋯⋯2 g ginger minced ginger⋯⋯⋯⋯⋯⋯5 g broth⋯⋯⋯⋯400 g green onion flower⋯⋯⋯⋯⋯100 g (cooking method) 1 2 to 3 knives, cut open without cutting, smeared with Sichuan salt, Yanxian watercress finely chopped. 2. Put the wok on high heat, cook the vegetable oil until it is 70% hot, add the garlic and fry it slightly, then put it out
Stir-fry the watercress and ginger to make the flavor, mix the broth, add catfish, rice wine, garlic, sugar, soy sauce, move the pot to a low heat until the garlic fat fish is flavored, put the catfish into the dish, and then put the original juice in the wok into vinegar, monosodium glutamate, green onion, hook the shrimp with wet starch, and pour it on the fish.
(Craft key) 1. Baby catfish, that is, the young catfish, is about 20 cm long and its flesh is tender. Sichuan silver carp, scientific name catfish
Fish, also known as New Year fish, sticky fish. The anterior part is flattened, the posterior side is flattened, the head is slightly flattened, the mouth is large and wide, there are two pairs of jaw whiskers, the upper jaw is long, the body is gray-brown, scaleless, there are sticky whiskers, the dorsal fin is small, and the fin is long. Winter food, the taste is particularly beautiful.
2. Soft roasting is a method of cooking fish in Sichuan cuisine. The fish is not fried, but is made by putting the fresh fish directly into the soup and cooking it over fire. This method of cooking fish can not only make the fish into the taste, the taste of the food is delicious, but also keep the fish tender.
(Flavor characteristics) 1. The spring water under the three-hole bridge is deep, with the river grass hall wanhuaming, cooking fish filled with trilling wine, and wishing the east wind a thousand
Mileage". This is a poem written in 1959 by the famous poet Guo Moruo after a meal at the "Belt River Caotang" restaurant in Chengdu. "Daijiang Caotang" is famous for cooking fish in Chengdu, and "soft roasted silver carp" is one of the famous dishes in the store.
2. This dish is bright red in color, tender and fragrant, rich in garlic, salty and fresh with a slightly spicy sweet, spicy and sour aftertaste, accompanied by wine and rice.
Grilled stone climbing fish with garlic
(Main ingredients and accessories) Stone climbing fish ⋯ ⋯ ⋯ 750 g monosodium glutamate ⋯ ⋯ ⋯ ⋯ 1 g single-headed garlic ⋯ ⋯ 150 g pickled red pepper ⋯ ⋯ ⋯ 20 g celery ⋯ ⋯ ⋯ ⋯ ⋯ 25 g soy sauce ⋯ ⋯ ⋯ ⋯ 25 g ginger ⋯ ⋯ ⋯ ⋯ ⋯ 10 g vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯⋯⋯⋯10 Ketan County Watercress⋯⋯⋯30 grams of wet starch⋯⋯⋯⋯25 grams of Shao wine⋯⋯⋯⋯⋯50 grams of broth...⋯⋯⋯⋯⋯⋯⋯⋯⋯8 grams of cooked vegetable oil ⋯ ⋯⋯ 100 grams (cooking method) 1. Cut the fish offal and remove the mushrooms. Pickled red pepper finely. Peel and stalk the garlic. Celery cut
grain. 2. Place the wok on high heat, cook the vegetable oil until it is 70% hot, fry the garlic until the skin is wrinkled and fished out;
Xiayan County watercress, pickled red pepper. Ginger does not simmer the aroma, mixed with broth and cooked slightly, beat off the residue, then add the wine, soy sauce, sugar, vinegar, put in the fish, change to low heat and slow cooking, when the fish is soft, carefully fish and put it on the plate. Thicken the juice with wet starch, add celery flowers, vinegar and MSG, push the pot and drizzle on the fish.
(Process key) 1. The stone climbing fish is small, the meat is tender, it cannot be fried, and it is directly melted with broth, and its taste is delicious. 2. Vinegar is added twice, the first time to fishy, the second time to freshen. It is the key to the success of this dish. (Flavor characteristics) 1. In Sichuan Minjiang, Huangjiang rare production of a brown body, about 20 cm long, the flesh is very tender grouper
。 The fish has no scales, has a downward mouthpart, has a large chest, and has a suction cup between the head and the chest, which can also be attached to river stones in the rapids. Therefore, local residents call it "stone climbing fish".
2. This dish is a local dish in Dujiangyan City. It is made with stone climbing fish, Sichuan specialty single-headed garlic, Jiayan County watercress, pickled red pepper and other spices. The vegetable oil juice is red and bright, the taste is salty, spicy, sour and sweet, the fresh and mellow is mellow, and the fish is tender.
Dried sautéed eel silk
(Main ingredients and accessories) net eel fillets ⋯ ⋯ 500 g peppercorn powder ⋯ ⋯ ⋯ ⋯ 3 grams of celery yellow ⋯ ⋯ ⋯ ⋯ 125 g soy sauce ⋯ ⋯ ⋯ ⋯ 10 grams of garlic shreds ⋯ ⋯ ⋯ ⋯ ⋯ 10 grams of vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 2 grams of onion shreds ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 10 grams of Ganxian watercress ⋯ ⋯ 30 grams of ginger shreds... 30 grams of ginger shreds... 15 grams of sesame oil... 15 grams of sesame oil... 15 grams of sesame oil... 15 grams of sesame oil... 15 grams of sesame oil... 125 grams of thick yellow flesh and 125 grams of fish flakes with thick yellow flesh 8 cm long, 0.5 cm thick silk.
Cut the celery yellow into 4 cm long segments. 2. Put the wok on high heat, cook the vegetable oil until it is 80% hot, add the eel shreds, and stir-fry repeatedly until hydrated
When dry, add shao wine, watercress (finely chopped), ginger, garlic, green onion, then sauté until the oil is red, add Sichuan salt, red soy sauce, celery yellow and stir-fry well, pour vinegar and sesame oil, add MSG and turn it upside down a few times, put it on the plate, remove the pepper powder and serve.
(Process key) 1. Eels can only be eaten after being killed alive, and they are poisonous after death. 2. Eels should not be washed off with water after being killed alive, otherwise it is not fresh. 3. Eel water simmer until it will dry, spit oil, there is a crackling sound in the pot, the heat is just right, add the auxiliary
Ingredients, sauce, stir-fry evenly, you can get out of the pot. (Flavor characteristics] "Dried sautéed eel silk" is a unique flavor of Sichuan cuisine. It is to put the eel shreds into the pot on medium heat, with micro
Measure the vegetable oil and stir-fry repeatedly to make the oil crisp back to soft. The skillful fusion of puff pastry and softness, "soft in the crisp, soft with crisp", is the unique skill of this dish. This dish is dry and fragrant but not scorched, soft and not hard; the eel is not deformed, the hemp is salty and fragrant, and it is a wine dish at the banquet.
Bun grilled fish
[Ingredients and accessories] 1 live carp ⋯ 600 g fresh vegetables ⋯ ⋯ ⋯ ⋯ ⋯ 1 bunch of egg whites ⋯ ⋯ ⋯ ⋯ 3 bean flour ⋯ ⋯ ⋯ ⋯ 35 g ginger ⋯ ⋯ ⋯ 10 g Sesame Oil⋯⋯⋯⋯10 g Sesame Oil⋯⋯⋯⋯⋯35 g Lard⋯⋯⋯65 g Netizens⋯⋯⋯⋯⋯⋯⋯5oo g Soy Sauce⋯⋯⋯⋯⋯⋯6.5 g Cooking wine⋯⋯⋯⋯6.5 g pickled chili peppers⋯⋯⋯⋯2 salts⋯⋯⋯⋯⋯⋯⋯⋯0.5 g fresh Meat... 15 g shallots... 15 g shallots... 100 g [cooking method] 100 g [cooking method] 15 g scallions... 15 g scallions... , cut off the abdomen to remove the organs, cut off the tip of the head, the tip of the tail, and draw a ladder on both sides of the fish,
Drain the water. Mix cooking wine, soy sauce, salt, ginger, green onion, etc. in a bowl, soak the fish for 5 minutes, remove and dry and set aside.
2. Wash the sprouts, select fat and lean pork, wash and peel, soak the peppers to remove the seeds, and chop them into a fine mushroom. Put lard in the pot, boil, minced meat, stir-fry and stuff the belly of the mermaid.
3. The net oil is flattened and repaired. Mix egg white with soy flour to form egg white bean flour. Spread the net oil with egg white bean flour except for an area of about 27 cm long and 16.5 cm wide. The worn fish is then wrapped in three to four layers of net oil, and the innermost layer of the net oil of the unspeaked egg white bean flour part is wrapped. After wrapping, use a small fork to stab through the belly of the fish (it is estimated that the two ends of the fish are equal), stab out of the back of the fish, put the charcoal on the fire and turn it over the fire and bake for 30 minutes, until the outside is golden brown. Then take out the fork, use a knife to cut the net oil to take out the fish, pull out the bamboo chopsticks, peel off the innermost layer of the net oil, and cut the rest into 6.7 cm long and 2.7 cm wide rectangular slices, set on the side of the fish in the dish, wash and chop the fresh lettuce into one corner of the plate.
[Process key] A bamboo chopstick is sharpened at the front end, and inserted into the fish tail from the mouth of the fish to avoid the cracking of the fish body when grilling. [Flavor characteristics] "Bun roasted fish", "bun roast chicken", "bun roast duck" collectively known as "Chongqing three buns", the taste is fresh and strong,
Crispy and fragrant, suitable for oil, it is a traditional product at Sichuan-style banquets.
Eels in cold sauce
[Main ingredients and accessories] eel fillets ⋯ ⋯ ⋯ 500 g vegetable oil ⋯ ⋯ ⋯ ⋯ 150 g sugar ⋯ ⋯ ⋯ ⋯ ⋯ 20 g vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 25 g soy sauce ⋯ ⋯ ⋯ ⋯ ⋯ 2O g shallot festival ⋯ ⋯ ⋯ ⋯ ⋯ 5 0 grams of ginger slices... 25 grams of Sichuan salt ⋯ ⋯ ⋯ ⋯ 12 grams of milk soup ... 100 grams of live eel of the same size and uniform thickness ( about 500 grams of slices )
People put a small amount of salt in clean water, feed for 2 hours, let it spit out dirt, clean the surface sediment, and then change the water.
2. Each eel is pierced through the eye with a nail, nailed to the case, cut the back of the knife, remove the head, scrape off the internal organs, wipe the blood stain clean with a bupa, and chop it into 4.5 cm long sections.
3. Vinegar, sugar and soy sauce are mixed in a bowl. Dried chili peppers are destemmed and seeded and cut into short sections. 4. Put the pot on the high heat, put the vegetable oil into the pot, when it is 80% hot, put the eel fillet into the pot and stir-fry, and add
Measure the Sichuan salt and stir until crispy. 5. Leave the remaining oil in the pot, first add the peppercorns, dried pepper knots, and when it becomes reddish brown, put the ginger slices,
Shallot festival. Then cook the mixed bowl of juice slightly, add the milk soup to the boil, pour in the fried eel, keep moving with a spatula, collect the juice until the oil comes out of the pot, put the pot into the pot, cover for 10 minutes, drizzle 10 grams of red oil.
(Process key) 1. Slaughter eels should not be washed with water to maintain the umami taste in the eels. 2. The juice should be exhausted, and the oil in the pot can be started. 3. Drizzle red oil when cooking, add color, flavor and flavor. (Flavor characteristics) This product is a traditional Sichuan cold dish, crispy bubble residue, strong and sweet, accompanied by wine delicacies. In many places in Sichuan
District, this dish is marketed as a flavor snack, which can be seen that it has spread far and wide.
Exposure to pickled fish
(Main ingredients and accessories) 1 carp ... 1 carp ⋯ ⋯ 750 g Peppercorns ⋯ ⋯ ⋯ ⋯ ⋯ 5 g shallots ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 g cooking wine ⋯ ⋯ ⋯ ⋯ ⋯ 20 g ginger ⋯⋯⋯⋯⋯⋯ 15 grams sesame oil... 15 grams Sesame oil... 15 grams of sesame oil... 10 grams of salt... 10 grams of salt... 10 grams of salt... 10 grams of salt⋯ of the head of the head, the top of the head is split, and the abdomen is connected. Stir-fry peppercorns and salt and let to cool the fish after warming
Rub inside and out and marinate in a porcelain container for 5 days. Take out chopsticks to prop open into a flake shape, put the rope through the head, hang in a ventilated place (or exposure to the sun), and take it off and wash it after two days.
2. Put the fish in a container, add green onion, ginger and cooking wine, steam for 20 minutes in boiling water, take it out to cool, and brush with sesame oil.
3. When eating, remove the bone by hand, break it into a plate and sprinkle it with sesame oil. [Process Key] 1. Fish with many small spines should not be made. 2. This dish can also be grilled or fried. (Flavor characteristics) This dish is also fresh and waxy, the magic lies between fresh and wax, salty and fresh, fragrant and spicy, wine and rice are even.
Melon swallow silver fish shreds
[Main ingredients and accessories] winter melon ⋯⋯⋯⋯700 g Sichuan salt⋯⋯⋯⋯⋯10 g grass carp...⋯⋯⋯6oo g cooking wine⋯⋯⋯⋯⋯15 g lean pork⋯⋯⋯150 g green onion not...⋯⋯⋯⋯10 Gram egg⋯⋯⋯⋯⋯3 ginger wei ⋯⋯⋯⋯⋯10 g tomato⋯⋯⋯⋯100 g pepper powder⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯50 g
(Cooking method) 1. Peel the winter melon, cut into long 6 cm, width 5 cm, thickness 5 mm slices, and then change to two coarse silk,
People plate, sprinkle with fine dry starch, so that it is evenly wrapped in a layer of powder coating, the pot is placed on the high heat, mixed with water to boil, the melon strips are divided into the pot, soaked in cool water and rinsed for use; grass carp is dissected and washed, peeled, bone spurs are removed, cut into lengths of 6 cm, width of 5 cm. 5 mm thick slices, then cut into two coarse silks, into a bowl, with Sichuan salt, cooking wine, ginger, onion yard flavor; before blanching, tear off the skin, cut into two coarse wires; pork lean meat pounded into mushrooms, into the bowl with clear soup soaked and set aside.
2. Put the pot on the fire, mix the soup and boil, after the fish is cooked thoroughly, fish into the dish, and then put the fish head and fish bones into the pot to boil, put Sichuan salt, pepper, cooking wine to taste, remove the residue after boiling, pour the minced soup into the pot and push it, boil and move to the low heat slowly, remove the foam, after the soup is clear, gently pour the melon swallow into the pot until it tastes, fish into the soup bowl around, and then put the fish into the pot to cook into the flavor, fish into the center of the soup bowl, use chopsticks to arrange neatly, the fish and melon strips are decorated with tomatoes, and when the soup is boiled, gently pour into the bowl.
[Process Key] 1. Winter melon shreds and fish shreds are cut into two coarse strips, the length and thickness are uniform, and the dishes are exquisite and generous, which can be on
High-end banquets. 2. It can also be made with good clear milk, which is more light and elegant, not greasy and not greasy, light and refreshing. [Flavor characteristics] melon swallow, not swallow vegetables, is winter melon cut into coarse strips, the length is uniform, very similar to swallow vegetables. Silverfish, neither
It's silver fish, it's grass carp meat peeled. Remove the bone spurs, cut into coarse wires, and then put them into boiling water to make them white like silver fish. Winter melon is cheap and easy to get, grass carp everywhere, two flavors of cooking, melon has fish fresh, fish has melon fragrance, used to enter the table, each use must be in the middle, summer food, refreshing and elegant.
Crispy twist fish
(Main ingredients and accessories) small twist fish ⋯ ⋯ 1000 g vinegar ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 15 grams of Sichuan salt ⋯ ⋯ ⋯ ⋯ ⋯ 30 g pepper powder ⋯ ⋯ ⋯ ⋯ 5 grams of sugar ⋯ ⋯ ⋯ ⋯ ⋯ 30 g onion segments ⋯ ⋯ ⋯ ⋯ ⋯ 15 grams of cooking wine ⋯ ⋯ ⋯ ⋯ ⋯ ⋯ 30 grams of ginger... 30 grams of ginger... 30 grams of ginger... 30 grams of cooking oil... 15 grams of soy sauce... 50 grams of broodstock... 300 grams of fresh soup... 30 grams of cooking oil... 1. Select about 50 grams of small twist fish, after being cut, removed and washed with internal organs, and then 60% hot
Fry in a frying pan until golden brown. 2. Leave 1oog of oil in the pot, when it is 50% hot, sauté the green onion, mix with fresh soup, shimogawa salt, white
Bring sugar, soy sauce, vinegar and cooking wine to a boil, add the fried fish, simmer until the juice dries, add sesame oil, pepper and MSG, turn the pan and serve.
(Process key) 1. After the small twist fish is dissected, do not bother to stab, with a little salt slightly pickled, the taste of the dish is better. 2. Medium heat warm oil, fried crispy through, even belt bone to eat together. (Flavor characteristics) 1. Twist fish scientific name round mouth barrel fish, also known as watertight seeds, water nose, fat rope. Belongs to the ichthyosauridae,
Produced in the dry tributaries of the upper reaches of the Yangtze River, the meat is tender and fatty, the taste is delicious, and it is a valuable freshwater fish species. In the Chuandong Feng Festival (Gukui Prefecture), there is a chant of "March peach blossom tube fish fat, Luanzhou people this is precious". Fengjie people are also very particular about eating fish, and the folk proverb cloud: "The tail of the carp, the back of the crucian carp, and the watertissa all eat a skin." "For the larger twist fish, eat it with skin and fry it with skin, and the small twist fish will be fried with bone spurs, and even eat it with belt bones."
2. This dish is a traditional product of the eastern Sichuan region, crispy and softened slag, fish meat is fat, is a wine dish, can be served as a cold dish.
Glass squid
(Main ingredients and accessories) Dried fish... ⋯⋯⋯125 g Cooking wine... ⋯⋯⋯⋯⋯ 10 g MONOSG⋯⋯⋯⋯1 g pepper noodles⋯⋯⋯⋯0.75 g salt⋯⋯⋯⋯2.5 g Spinach hearts⋯⋯⋯⋯ 50 grams of extra grade clear soup ⋯ ⋯ 1100 grams of soy sauce ... washed clean, decapitated head and tail, grow 7.3 cm with a fast blade.
5.3 cm wide intact, uniform very thin slices, put into a bowl, then rinse with 50% hot water once decanted, mix well with grass alkali, add boiling water 400 grams to cover tightly, simmer until the water is not hot, decant the water in half, and then add boiling water 400 grams to cover. Repeat this three or four times so that the fish reaches a degree of whiteness, transparency, and softness. Rinse with clean water and set aside.
2; Spinach hearts are washed clean, and people boil in boiling water. 250 grams of special clear soup into the pot to burn sweat, let people soak the fillets for three or four minutes, then decant the soup, and then repeat again. Bring 600 grams of special clear broth to a boil in a pot and add pepper noodles, cooking wine, monosodium glutamate and soy sauce. Place the hearts of the vegetables at the bottom of the bowl in a delicate soup bowl, cover with squid fillets, and pour the soup from the pot into the bowl.
(Process key) 1. Water hair squid to select Fujian, Xiamen port production of squid hair system is the best, its large, thick meat, quality
Tender, mellow, early in the international market reputation, known as "hong Kong fish". 2. Wash the squid in water, soak in cool water for 2 hours, and when the squid has softened, take it out
The squid removes the film and places it in the vessel. Fire alkali dissolved with hot water (the amount of alkali is 78% of the amount of dry material), the lye is slowly poured into the device, stirred while pouring, so that the squid is evenly alkalid, soaked for about 15 minutes, the squid has gradually swollen hair, the skin color is red, gelatinous, inject water into the vessel, soak for 10 minutes, and then change the cool water to slowly brew for about 2 hours, rinse the lye, and send until the squid is elastic and transparent. Soak the resulting squid in cold water, place in the refrigerator, store at 0°C, change the water once a day for 7 days. The storage time should not be too long, otherwise the squid will lose its elasticity and the flesh will be woody. The finished product is qualified by the complete body loss, no convex bubbles, pink and shiny color, thick and soft and elastic, and the general swelling rate is 4.5-5 times.
(Flavor characteristics) The soup is as clear as water, salty and delicious, tender and smooth, and the summer dish is famous.
The above dish practices originate from the Network, if there is infringement, private message Xiaobian, Xiaobian delete! If the error is welcome to point out the correction, Xiaobian does not enter it from time to time
Line combing summary correction improvement ~
Click to follow, food does not get lost!
Thanks for watching! Welcome to favorite, forward, follow, leave a message!