If Sichuan cuisine is a beautiful bouquet of flowers, then Chongqing snacks are like a touch of green leaves in a kaleidoscope of flowers, bringing a different taste stimulation to the tip of your tongue. Sichuan snacks with outstanding flavor, spicy and fragrant flavor have a fresh flavor and a multi-layered taste, so that you can't help but fall in love with it after taking a bite.
Mountain City Lollipop Chicken
It is rich in sweetness, spicyness, and is exceptionally tender.
1: Remove the internal organs of the three yellow chickens, wash them, and cook them in a pot of boiling water for a quarter of an hour
2: Mix in half a scoop of cold water, and when the water is boiling again, turn the chicken over and cook for about 10 minutes
3: Mix in half a scoop of cold water, and turn the dough after the water boils
4: Use a small bamboo thorn to pierce the chicken, and you can pick it up when no blood beads come out
5: Soak in chilled water for 1 hour, remove and dry, brush the chicken skin with a layer of sesame oil
6. Cut open the neck, wings, chest and back ridge and beat it with a rolling pin to make it soft
7: Tear the chopstick-thick strips of meat by hand and put the chicken head, body and feet into the plate
8: Mix red oil, peppercorn powder, paprika, sesame oil, soy sauce, sugar, green onion, cooked sesame seeds and salt into a juice
9: Drizzle the sauce on a plate and garnish with green peppercorns
Spicy and hot
A super snack that no one knows, no one knows, and no one does not love.
1: Roll and cut the bean skin and string the quail eggs onto a bamboo skewer
2: Wash and pick the vegetables and string them on bamboo sticks
3: Pour the broth into the pot and bring to a boil
4: Add 1 packet of spicy hot sauce and prepare any flavor of hot pot dipping sauce
5: Put the bean skin and quail eggs in, and put the hard-cooked vegetables in the pot and blanch
6: Finally, add green leafy vegetables and blanch, turn off the heat, dip the hot pot seasoning and eat
Spicy red oil copied hands
Small wontons can also be very spicy!
1: Stir minced meat, cooking wine, green onion, eggs, salt, pepper and salad oil to form a mushroom
2. Wrap the filling in a "diamond horn" shape with a copying hand leather and put it in a ventilated place for later
3: Add soy sauce, vinegar, monosodium glutamate, sesame seeds, pepper, minced garlic, minced green onion, minced ginger, pepper oil, sesame oil and chili oil to the bowl, add noodle soup and stir well
4: Bring an appropriate amount of water to a boil in the pot, cook it under your hands until the skin wrinkles and shine, surface it, fish it out and put it in the seasoning bowl
5, if there is coriander, the appropriate amount of collocation, the taste is more delicious
6, the wrapped copyer can not eat at a time, put in a plastic bag and placed in the freezer
Chongqing cold noodles
Even in winter, I miss this mouthful.
1: Boil the noodles in water and drain quickly
2: Add sesame oil and mix well until each noodle is evenly coated with sesame oil and let it dry for a while
3: After the noodles have cooled thoroughly, add red oil chili, soy sauce, sugar, peppercorns, salt, and then add vinegar to mix well to start enjoying
4, the proportion of the sauce reference - red oil pepper 4 : soy sauce 3 : sugar 1 : pepper (oil) 2 : salt to taste : vinegar to taste
Chongqing kimchi
Salty with sour, sour with sweet, and slightly spicy.
1: Cut all kinds of radish yellow into long strips and set aside
2: Pour a large bowl of water into the pot and add salt, sugar and chicken essence to a boil
3: Bring the water to a boil, pour it into a large bowl and add the pickled pepper and let it cool
4: Let the boiled brine cool and pour into the chopped radish and mix well
5. Finally, even the vegetables are put into a sealed jar together with the soup, and the lid is placed in a cool place for 24 hours before eating
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