Roasted chili peppers mixed with beef tendon
Roasted pepper is a unique and wonderful way of eating in Sichuan. Grill the green peppers over the fire to remove the bubbling black skin, then tear them into small strips by hand to reduce the spicy taste of the pepper, but the aroma is richer. Marinate the beef tendon in brine for a refreshing and aftertaste.
Ingredients: Hanging chili pepper, red pepper, pork ribs cooked in white brine, ingredient A (monosodium glutamate, light soy sauce, vinegar, rapeseed oil, pepper oil), green onion, garlic and transparent oil.
1. Put the hang horn and red pepper into the pot, then fry (can be grilled in the kitchen with charcoal under conditional conditions, the taste is more fragrant), fry until it is completely cooked, take it out and let it cool, and then cut it into thin slices by hand;
2. Cut the braised beef and beef into thin slices (not too thickly); gently pat the garlic and soak it in transparent oil to give it a taste; cut the green onion into 1 cm long pieces;
3. Mix red pepper, red pepper, beef slices, ingredient A, green onion and garlic evenly and serve.
Sweet and sour lotus white
Traditional Sichuan cuisine has a strong spicy flavor, sweet and sour taste, and is worth a try for people who have never tried it before.
Ingredients: cabbage, dried chili pepper, pepper, salt, balsamic vinegar, sugar, monosodium glutamate, soy sauce, water bean powder, minced ginger, onion and garlic, salad oil.
1. Peel off the crumpled cabbage, cut it into diamond shapes with a knife, wash and drain.
2. Adjust the juice: Take a bowl, add a little salt, sugar, vinegar, a little MSG, a little soy sauce, water and water bean powder, stir into a soup.
Hong Kong's "Din Tai Fung" is worth a try
Sauce crispy peach kernels
Ingredients: peach kernels, sugar, sweet sauce, water, cooked vegetable oil.
1. After blanching the peach kernels in boiling water for about 5 minutes, remove them and remove the skin by hand. Place the pot on medium heat. Cook the cooked vegetable oil to 40% oil temperature. Add the peaches and fry until crispy.
2. Wash the pot and put it on a low heat, add water and sugar to heat until the syrup bubbles and thicken, add sweet sauce and stir-fry the aroma, put the end of the pot away from the fire, pour in the walnut kernels and stir-fry until the syrup is evenly wrapped on the peach kernels, cool and plate.
Cold noodles with tahini
Chicken shredded cold noodles
Sichuan cold noodles are best suited for hot summers. Sichuan cold noodles are not water cold noodles. Mix some cooked vegetable oil and then use a fan to cool naturally. In general, it doesn't hurt your stomach and has a unique taste. Friends who like to eat cold noodles can try it.
Ingredients: cold noodles, cooked shredded chicken, sugar, monosodium glutamate, chicken essence, soy sauce, steamed fish and soy sauce, ginger garlic rice, diced green and red pepper, pepper oil, sesame oil, cooking wine, sesame paste, spicy fresh sauce.
method:
1. Cook and chop the chicken by hand.
2. Cook and remove the cold noodles, spread out the cooked vegetable oil and spread it evenly, then blow cold.
3. Place all the seasonings in the ingredients and stir well. You can add some cucumber shreds and mix them together to eat.