5 most popular home-cooked Sichuan dishes, spicy and fragrant, and you can eat 3 large bowls of rice if you have no appetite
There are eight major cuisines in China, namely Sichuan cuisine, Lu cuisine, Cantonese cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Hui cuisine, of which Sichuan cuisine is the most popular, the taste is spicy and fragrant, very appetizing, the price is relatively affordable, and it is loved by the people. In summer, the weather is hot and you have no appetite, so it is better to make a few delicious Sichuan dishes to eat, stimulate your taste buds, and ensure that you will have a great appetite and easily eat three large bowls of rice.
【Mapo Tofu】
Prepare tofu, beef, garlic cloves, chives, ginger, salt, light soy sauce, sugar, dried chili, balsamic vinegar, cooking oil, bean paste.
1. Authentic mapo tofu, put minced beef, if not, you can also use pork instead. Wash and chop the beef into minced meat, and cut the tofu into cubes. Mince the garlic cloves, ginger and chives and cut the dried chilies.
2. Boil a pot of boiling water, put in an appropriate amount of salt, pour in tofu cubes and cook for 2 minutes, remove the cool water and drain the water. Blanch the tofu, there is no bean smell, and it is easy to taste, and it is not easy to boil.
3. Put an appropriate amount of oil in the pot, add minced beef and fry until it changes color, add green onion, ginger and garlic, dried chili and stir-fry until fragrant, add a spoonful of bean paste to stir-fry red oil, pour an appropriate amount of boiling water and boil, add an appropriate amount of light soy sauce and white sugar to taste.
4. Add tofu cubes, add a spoonful of vinegar, simmer for 3 minutes, let the tofu fully taste, drizzle peppercorn oil before leaving the pot, pour half a bowl of water starch, thicken the soup and sprinkle with chopped green onion.
【Shredded fish】
Prepare tenderloin, carrot, green pepper, fungus, green onion, ginger and garlic, salt, starch, light soy sauce, dark soy sauce, balsamic vinegar, cooking wine, sugar, bean paste, pepper, cooking oil.
1: Wash the tenderloin, cut it into fine strips, add salt, cooking wine, light soy sauce, pepper and cooking oil and mix well, beat an egg white, put a spoonful of starch, grab well again and marinate for 10 minutes.
2. Soak the fungus in advance, wash the green pepper, carrot and fungus, and cut it into fine strips. Add salt, light soy sauce, aged vinegar, sugar, starch and water to the bowl, stir well and set aside. Mince green onion, ginger and garlic.
3. Put oil in the pot, pour in shredded meat when it is 60% hot, and disperse and discolor over high heat and pour out. Leave the base oil in the pot, add green onion, ginger and garlic and stir-fry until fragrant, add a spoonful of bean paste to stir-fry the red oil, pour in green pepper, carrot and fungus, stir-fry over high heat until broken.
4. Pour in the fried shredded meat, pour the sauce into the bowl and stir-fry evenly, cook on high heat for 2 minutes, then collect the juice, the soup is thick and sprinkled with chopped green onion.
【Garlic seedlings back to the pot meat】
Prepare the pork rump, garlic seedlings, ginger, tempeh, peppercorns, bean paste, sugar, light soy sauce.
1. The authentic back pot meat is made of buttock meat, if not, use pork belly instead. Wash the tip of the pork rump, put in a pot under cold water, add ginger slices, cooking wine, boil over high heat, turn to low heat, cook until the pork is easily pierced with chopsticks, turn off the heat, remove and cool.
2. Cut the tip of the pork rump into 2 mm slices, wash the garlic seedlings and cut into oblique sections. Heat an appropriate amount of oil in a pot, add meat slices over high heat and stir-fry, stir-fry until the meat slices are curled, add ginger slices, peppercorns, and tempeh to stir-fry until fragrant.
3. Put in a spoonful of bean paste and stir-fry red oil, put an appropriate amount of light soy sauce, white sugar for freshness, stir-fry evenly and add garlic seedlings, stir-fry over high heat until broken, add an appropriate amount of chicken essence and stir-fry well to get out of the pot.
【Saliva Chicken】
Prepare whole chicken legs, chives, ginger, cooking wine, Sichuan peppercorns, cooked white sesame seeds, star anise, fragrant leaves, cinnamon, cooking oil, chili noodles, Sichuan peppercorn noodles, oyster sauce, light soy sauce, salt, pepper, sugar, aged vinegar, garlic cloves.
1. Add green onion, ginger, peppercorns, pour 5 cents of cooking wine, simmer for 15 minutes, turn off the heat and simmer for 5 minutes, and soak in ice water for 10 minutes. Mince the green onion, ginger and garlic, put it in a bowl and add the chili noodles, white sesame seeds and peppercorn noodles.
2. Pour an appropriate amount of oil into a pot, add green onion, ginger, star anise, cinnamon, fragrant leaves, dried chili pepper, Sichuan pepper, fry until browned, pour on minced garlic and chili noodles to fry for aroma, add salt, light soy sauce, oyster sauce, aged vinegar, sugar, pepper, stir well.
3. Take out the chicken thighs and drain the water, chop them into small pieces and put them on a plate, pour in the seasoned sauce, sprinkle with minced coriander, chopped green onion, and crushed peanuts, and then you can eat.
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