Chinese food culture is broad and profound, has a long history, various genres emerge in an endless stream, and enjoy a good reputation in the world, of which Sichuan cuisine is a more classic cuisine. Pay attention to hemp, spicy, fresh and fragrant, over the years of development, captured countless people's taste buds. Even in our Jiangsu and Zhejiang regions, we basically did not eat spicy food before, and with the blossoming of Sichuan restaurants, we have gradually fallen in love with Sichuan cuisine. Today I will share with you 10 kinds of delicious Sichuan famous dishes, have you all eaten them?
1. [Back to the pot meat]
When it comes to Sichuan cuisine, the first thing that comes to mind is definitely the back pot meat, my husband and children especially love to eat, and they can solve a large plate at a time.
This dish is cooked by almost every household in Sichuan and has always been considered the first of Sichuan cuisine. When my own family usually comes to the guests, this dish must be revealed.
Why is the meat called back to the pot? In fact, as the name suggests, it means to cook again. Pork belly with garlic seedlings and green red pepper, the color is good, the taste is indeed enjoyable, the meat slices are fat and not greasy, the more you eat the more fragrant, the more you eat the more you are relieved.
Bean paste and tempeh are the essence of this dish, and don't forget to put these two spices.
II. [Mao Blood Wang]
Mao Blood Wang is a special dish of Sichuan cuisine and one of the originators of Chongqing Jianghu cuisine.
With duck blood as the main ingredient, the cooking technique is mainly to cook vegetables, which belongs to the spicy taste, originating in Chongqing and popular in the southwest region.
This dish is eaten with raw blood and hot, and it is famous for its main ingredients. The soup is red and shiny, spicy and tender. Appetize meals and promote appetite.
In terms of ingredients, you can put your favorite, such as eel fillets, hairy belly, squid, fat sausages, lunch meat, etc. can be put.
3. 【Fish and meat shreds】
Shredded Fish Meat is a specialty dish in Sichuan, which is made from stir-fried pork tenderloin shredded pork with pickled pepper, ginger, garlic, sugar and vinegar, created by a Sichuan chef during the Republic of China period, and is said to have been inspired by shredded pickled pepper meat.
Its taste is salty, fresh, sour, sweet, green onion ginger garlic rich, generally my own home to make this dish, will put carrot shredded, bamboo shoot shredded and wood ear shredded. In addition, be sure to put Pixian watercress sauce.
4. 【Mapo Tofu】
Mapo tofu is rated as one of the top ten Sichuan dishes. This dish is characterized by hemp, spicy, hot, fragrant and tender. Hemp comes from peppercorns and spicy peppers, this dish highlights the characteristics of Sichuan cuisine spicy, unique taste, smooth taste.
This dish is not what we imagined, throw the tofu into the pot, add water and various spicy powders.
Mapo tofu should be blanched in water, but also with water starch, in addition to adding watercress sauce, but also add tempeh. Beef and beef broth are added to mapo tofu to allow the tofu to absorb the flavor of the beef.
5. [Kung Pao Chicken]
Gongbao chicken is rated as one of the top ten classic dishes in Sichuan, and is a famous traditional dish at home and abroad. Lu cuisine, Sichuan cuisine, Guizhou cuisine are included in the collection, the method is slightly different.
Kung Pao chicken is attractive in color, sour and spicy. Chicken is smooth and tender, peanuts and rice are crisp, and green onions are delicious, it is a super dish, and many restaurants have Kung Pao chicken cover rice and Kung Pao chicken noodles. But how easy-going he is, how much he can send. Super under the meal, really tasty.
Note: This dish should be fried over high heat throughout the whole dish, and the chicken cannot be fried for too long, and it is not easy to get old.
VI. [Dongpo Elbow]
People who love to eat Dongpo elbow still remember it, that fresh and sweet taste, think about it makes people salivate, Dongpo elbow practice is actually not so difficult, master the ingredients and time can be.
【Preparation method】
1. Clean the elbows and put them in the cooking pot, add water to put them over, add shallots, ginger slices and cooking wine. Cook on and off the heat.
2. Take another saucepan and turn on medium-low heat, add rock sugar, add a small half bowl of water about 100ml, dissolve and boil until caramel colored, this process takes about a few minutes.
When the sugar color turns amber, immediately add a lot of hot water, and put the spice package into it, boil the aroma into the elbows, cooking wine, green onion and ginger slices, add boiling water, boil to the minimum heat, cover the lid and cook for more than two hours until soft.
Note: Boil the sugar color slowly over medium-low heat, the syrup viscous foam becomes brown, observe closely, be careful not to burn it.
VII. [Husband and Wife Lung Tablets]
The husband and wife lung slices are bright red in color, soft in texture, and spicy and fragrant in taste. I have a friend who works in the restaurant business, and the best thing he sells in the store is a couple lung tablet. Speaking of this dish, I was particularly impressed, in order to ensure the authentic Sichuan taste, friends have made a lot of effort to study. For example, ingredients, brine, beef, tripe, beef offal how to clean and so on.
1. Wash the beef, tripe and beef offal, put them in a pot of boiling water, boil the blood and water and scoop them up.
2. Add spices, white wine, green onion, ginger slices to the other pot. Add water, add the beef offal, boil over high heat, after about 30 minutes, switch to low heat and cook for 90 minutes, cook until the beef offal is cooked and not rotten.
3. Cut the green onion into thin strips and place in a dish at the bottom of the plate, then cut the cooked tripe into thin slices and plate.
4. Next up is the sauce, this step is the key to making this dish. Add shallots, red pepper oil, peppercorns, salt, soy sauce, monosodium glutamate, vinegar, sugar and mix into the sauce, and drizzle the prepared sauce on top of the cut beef offal. Then cut some green onions and put them on top to decorate, and a couple lung slice is ready.
VIII. 【Boiled Meat Slices】
Boiled meat slices are an innovative and famous dish of the Han people, which belongs to Sichuan cuisine. The meat is spicy, tender and easy to chew. When eating, the meat is tender and the vegetables are fresh, and the soup is red and shiny. Spicy and spicy, the most suitable for rice, for one of the home-cooked delicacies.
1. Cut the tenderloin into thin slices, use egg whites and starch syrup to slice the meat.
2. Add Pixian bean paste and stir-fry until fragrant, then add a small amount of chili peppers and ginger, onion and garlic, add a bowl of water, bring to a boil over high heat. Quickly place the sliced meat, season with salt and turn off the heat. After a long time, the meat slices are not delicious.
3. Put it in a bowl at the bottom of the green vegetable pad and enjoy it.
9. 【Spicy Chicken】
This is a classic Sichuan dish, generally based on whole chicken as the main ingredient, plus green onion, dried pepper, peppercorns, salt, pepper, monosodium glutamate and other materials refined. Loved by people everywhere, this dish is brown and red in color and bright in oil, and has a strong spicy taste.
Start by dicing the chicken, green and red peppers. Add soy sauce, white vinegar, sugar, salt to a bowl and stir into a sauce, put oil in the pan, add ginger, green onion, dried chili peppers to burst the aroma, add green and red peppers, chicken sauce and stir-fry evenly. After frying, plate and prepare a nutritious and delicious spicy chicken!
10. 【Sauerkraut Fish】
Sauerkraut fish is a traditional Sichuan dish, mainly known for its sour and spicy taste, coupled with the tender taste of the fish, which has captured the taste buds of many foodies.
Nowadays, many Sichuan restaurants use this dish as the main dish, which shows that it has a certain status in Sichuan cuisine. In fact, the practice of sauerkraut fish is not difficult, as long as you master the skills, you can also make fresh and tender sauerkraut fish at home.
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