When you don't know what to eat, choose Sichuan food!
Today I will teach you 7 home-cooked Sichuan dishes,
Fresh and fragrant, the more you eat, the more you love!
The weekend is here, you can do it at home!
Hairy blood
Ingredients: hairy belly, mille-feuille, duck blood, luncheon meat, enoki mushroom, bean sprouts, thousand pages of tofu, garlic, green onion, ginger, chives, chives, hot pot base, dried chili pepper, Sichuan pepper, bean paste, dark soy sauce, cooking wine, light soy sauce, sugar, salt, white pepper, sesame
Steps:
1. Fry the bean sprouts with less oil (you can also blanch water), pour them into the bottom of the bowl.
2. Add a little oil to another pot, add hot pot base and bean paste to stir-fry red oil after the oil is hot. Add white green onion, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of water.
3. Add old soy sauce, light soy sauce and cooking wine, add duck blood, luncheon meat, thousand-page tofu, enoki mushrooms after boiling, then add salt, sugar, white pepper to taste, and then put on the hair belly, mille-feuille belly, cook for 30 seconds and turn off the heat immediately.
4. Put the boiled blood out of the pot into a plate, put chili pepper segments, peppercorns, minced garlic, splash hot oil, sprinkle with chopped green onions and coriander!
Tips: You can adjust the ingredients according to your own preferences, but you must grasp the total amount of ingredients.
Mapo tofu
Ingredients: Tofu, garlic seedlings, beef foam (other meat is also acceptable), bean paste, tempeh, chili noodles, peppercorn noodles, soy sauce, light soy sauce, dark soy sauce, salt, sugar, starch, green onion, ginger
Steps:
1. Put salt in the water, put tofu in the water after boiling, and when the water boils again, take out the controlled water.
2: Pour oil into a pot, add minced meat, stir-fry until completely discolored, add green onion and ginger and stir-fry until fragrant, add tempeh and a spoonful of bean paste, stir-fry over medium heat for about 2 minutes.
3. Add 3 spoons of light soy sauce, 1 spoon of oyster sauce, 2 teaspoons of sugar, 1 teaspoon each of salt, pepper and Sichuan peppercorn powder, add tofu, add water until the tofu is basically not covered.
4. Continue to high heat, collect the juice until thick, and add 2-3 spoons of water starch.
5. Sprinkle with Sichuan peppercorn powder and remaining chopped green onion. Tips: During the process, you can use a spatula or spoon to gently push the back to prevent sticking to the pan, do not stir.
Kung Pao Chicken
Ingredients: chicken thigh, cucumber, peanut rice, Hangzhou pepper, green onion, ginger, garlic, Sichuan pepper, dried chili, starch, cooking wine, pepper, vinegar, sugar, light soy sauce, bean paste
Steps:
1. Cut the chicken into larger cubes, soak for a while, wash several times until the blood is clean, and dry the water for later use.
2. Fry the peanut rice over low heat and crisp, decore and dice the cucumber, cut the Hangzhou pepper into small pieces, cut the dried chili pepper into small pieces, chop the green onion, mince the ginger, and slice the garlic.
3. Add 1 spoon of cooking wine, 1 spoon of starch, an appropriate amount of pepper, 1 spoon of eighth-part full amount of oil to the chicken after washing the blood, stir well, marinate for 15 minutes, fry in the oil pan until it changes color and then take it out.
4. Sauce: Add 1 spoon of light soy sauce, 2 spoons of 8 full amount of vinegar and 2 spoons of white sugar to the bowl and stir well. In another bowl, add half a spoonful of starch and an appropriate amount of water to make water starch.
5. Put oil in a pot and stir-fry dried chilies and peppercorns until fragrant, stir-fry green onions, ginger and garlic until fragrant, add a spoonful of bean paste to stir-fry red oil, and then fry diced cucumbers and Hangzhou pepper until broken.
6. Stir-fry the diced chicken evenly, add the juice prepared in front and stir-fry evenly, then stir-fry the fried peanut rice evenly, add water starch to collect the juice until the soup is thick.
Back to the pot meat
Ingredients: pork belly, green onion, ginger, garlic, green and red pepper, garlic leaves, bean paste, chicken essence, cooking wine, salt, light soy sauce
Steps:
1. Put the pork belly in a pot, boil green onion, ginger, cooking wine and vinegar, and cut into thin slices.
2. Put the pork belly in a pot and stir-fry the oil, put it on a plate and set aside.
3. Put bean paste, garlic and ginger in the pot, stir-fry the red oil, put the pork belly into the pot, put chicken essence, salt, light soy sauce, oyster sauce, stir-fry to taste, and finally put green and red pepper and garlic leaves to stir-fry, out of the pot~
Spicy chicken
Ingredients: Boy chicken, peanut rice, dried chili pepper, Sichuan pepper, green onion, ginger, garlic, salt, cooking wine, chicken essence, sugar
Steps:
1. Cut the chicken into small pieces after washing, add cooking wine, salt and marinate for 20 minutes to taste.
2. Pour oil into the pot and heat it, add chicken pieces and fry slightly, fry until golden brown, put out the drained oil, and then fry again in the pot over high heat, fry until the surface is golden brown, the meat quality is more crispy, drain the oil out of the pan for later use.
3. Leave the base oil in the pot, heat it over high heat, add ginger and garlic slices and fry until fragrant, then add chili pepper segments and peppercorns, and stir-fry over low heat to create a spicy aroma.
4. Add fried chicken nuggets and stir-fry.
5. Add fried peanut rice, sprinkle chicken essence, sugar and green onion and stir-fry well.
Saliva fish
Ingredients: Fish (carp, silver carp, grass carp are fine), lettuce, bean sprouts, salt, cooking wine, chicken essence, sugar, aged vinegar, red pepper oil, sesame oil, old godmother tempeh, green onion oil, green onion, ginger, garlic, spicy fresh sauce, steamed fish soy sauce, cooked sesame seeds, peanut rice
Steps:
1. Add water to the pot, put a little salt to boil, put lettuce and bean sprouts to quickly blanch and fish, put 2 grams of chicken essence and mix well, control the water. 2. Wash the fish into slices, marinate with salt, cooking wine, green onion, ginger and garlic for 30 minutes, steam in a pot, or add water to blanch.
3. After frying the peanuts and rice, chop them into finely chopped, chop the tempeh, chop the garlic, and fry them for later use.
4. Put sugar, aged vinegar, chili oil, sesame oil, tempeh, steamed fish soy sauce, green onion oil, spicy fresh sauce, crushed peanuts, sesame seeds and fried garlic into a bowl and mix into saliva juice.
5. Put the lettuce and bean sprouts at the bottom of the bowl, put the fish fillets on top of the lettuce and bean sprouts, and pour in the saliva juice.
Spicy beer duck
Ingredients: duck, green and red pepper, ginger, garlic, dried red pepper, star anise, peppercorns, cinnamon, salt, light soy sauce, beer
Steps:
1. Heat a little oil in a pot, add peppercorns and fry until fragrant, and remove the peppercorns. Add ginger, garlic, dried red pepper, star anise, cinnamon and stir-fry for 1 minute.
2. Put in the duck pieces and continue to stir-fry until the duck pieces are significantly reduced and the grease is forced out.
3. Pour 1/4 tsp salt, 1 tbsp light soy sauce, 300ml beer, bring to a boil over high heat, turn to low heat, cover the pot and simmer.
4. When simmering until there is 1/3 of the remaining water, open the lid and continue to simmer to let the wine taste dissipate.
5. When the water juice is completely dry, add green and red pepper cubes and fry until broken.
(Source: Gourmet Collection House, Cooking Simple, Sailor Cuisine)