Sichuan cuisine is often in the promotion of mapo tofu, fish fragrant meat shredded, kung pao chicken, boiled meat slices and other famous dishes, in fact, there are many simple and easy to do food is also Sichuan cuisine, such as the following six dishes, looking simple, but in the restaurant can be described as a hot dish, can also be sold separately, when snacks, home cooking are a good choice, like Sichuan cuisine friends must finish watching Oh.
Dried tofu with sauce
Ingredients: dried tofu, salt, sweet noodle sauce, monosodium glutamate, sesame oil, fresh soup, sugar, green onion, cooked vegetable oil.
1. Wash the tofu and cut into strips about 4 cm long and 0.7 cm wide. Cook the vegetable oil in the pot until it reaches 60% or 70%, add the dried tofu and fry until it is brownish red and floats on the oil noodles. Leave a little oil in the pot, add green onions, sweet noodle sauce and stir-fry fragrant flavor, add fresh soup, dried tofu, salt, sugar to collect until the flavor, when the soup in the pot will dry, add MONOS glutamate and sesame oil to continue to dry the juice, start the pot and dry it cold and plate into a dish.
Mountain pepper peanut kernels
Ingredients: dried peanut kernels, wild peppers, salt, kimchi water, monosodium glutamate, water.
1. Soak the dried peanut kernels in water until rising. Kimchi water, wild pepper, and salt are put into a basin to make mountain pepper kimchi water.
2. Bring water to a boil in a pot, blanch the soaked peanut kernels until it is broken, rinse with water.
3. Blanch the peanut kernels in the mountain pepper kimchi water and soak until flavorful, remove the MSG and mix well and plate.
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Strange smell of peanut kernels
Ingredients: peanut kernels, sugar, chili noodles, pepper noodles, citric acid, salt, water.
1. Heat the salt in a pan, sauté the peanut kernels until the peanuts are crispy, then pour into a large colander to drain the salt. Rub off and clean the peanut kernel coat with your hands.
2. Wash the pot, add water and sugar to simmer over low heat to make a thick sugar liquid, cool the end of the pot slightly from the mouth of the fire, add chili noodles, pepper noodles, citric acid, salt and evenly, and then pour in the peanut kernel sticky sugar liquid, wait for all the sugar liquid to stick on the peanut kernels, then let it cool and plate into a dish.
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Boiled lotus white roll
Ingredients: lotus white, dried chili pepper, peppercorns, salt, sugar, vinegar, monosodium glutamate, sesame oil, water bean powder, fresh soup, cooked vegetable oil, soy sauce.
1. Remove the whole lotus leaves, wash, drain and dry the peppers.
2. Mix with salt, sugar, vinegar, soy sauce, monosodium glutamate, water bean flour and fresh soup to make a sauce.
3. Put the pot on the high heat, put the cooked vegetable oil to 40% of the oil temperature, fry the dried peppers and peppercorns until tan and fish, put the lotus white in the pot and stir-fry until it is broken, cook the juice, stir-fry well, spread it on a large plate and let it cool.
4. Finely chop the dried chili peppers and peppercorns, wrap them in lotus white into a roll about 1 cm in diameter, then cut it into a 3 cm long "horse ear" shape with a diagonal knife, add the original juice and drizzle with sesame oil.
Stewed cucumbers
Ingredients: tender cucumber, dried chili pepper, peppercorns, salt, monosodium glutamate, cooked vegetable oil.
1. Wash and remove the tender cucumbers, cut into strips about 4 cm long and 0.6 cm thick, with a pinch of salt. Cut the dried peppers into knots about 2 cm long.
2. Put the pot on the high heat, put the vegetable oil to 40% of the oil temperature, put the dried pepper and fry until brown, add the peppercorns to make the aroma, then add the cucumber and quickly fry until it is broken, add salt and MSG and stir-fry evenly, and when it is cold, it is plated.
Stir in winter shoots
Ingredients: fresh winter shoots, dried chili peppers, chili oil, soy sauce, salt, sesame oil, monosodium glutamate.
1. Heat the shelled fresh winter shoots over low heat, then remove the shell and inedible parts and tear them into strips about 4 cm long and 0.7 cm wide with a knife or hand.
2. Heat the dried chili peppers until tan, chop them into small pieces with a knife, put them into a bowl, add chili oil, soy sauce, salt, monosodium glutamate and sesame oil, and mix well with the winter bamboo shoots and plate into a dish.
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