Roasted chili peppers mixed with beef tendon
Roasted pepper is a unique and wonderful way to eat Sichuan, put the green pepper on the fire to roast, remove the foaming black skin, and then tear it into strips by hand, so that the spicy taste of the pepper is reduced, but the aroma is more wonderful and rich, mixed with beef tendon meat made of brine, the taste is refreshing, the aftertaste is very sufficient.
Ingredients: Hangzhou pepper, red pepper, beef with gluten cooked in white brine, ingredient A (monosodium glutamate, soy sauce, vinegar, rapeseed oil, pepper oil), shallots, garlic, clear oil.
1. Put the hangzhou pepper and red pepper in a pot to dry fry (the conditional kitchen can be placed on the charcoal fire to burn, the taste is more fragrant), fry until it is fully cooked, take it out and let it cool, tear it into sections by hand;
2. Cut the marinated beef with tendons into thin slices (do not cut too thickly); pat the garlic into clear oil and soak it to make it taste good; cut the shallots into 1 cm long knots;
3. Mix the pepper, red pepper, beef slices with tendons, ingredient A, shallots and garlic evenly, and serve.
Sweet and sour lotus white
A traditional Sichuan dish, thick with spicy taste, sweet and sour, friends who have not eaten it are worth trying.
Ingredients: cabbage, dried chili peppers, peppercorns, salt, balsamic vinegar, sugar, monosodium glutamate, soy sauce, water bean powder, ginger, onion, garlic, salad oil.
1. Peel off the wrinkled skin of the cabbage, cut the diamond-shaped slices with a knife, wash and drain.
2. Stir the sauce: Take a bowl and add a little salt, sugar, vinegar, a little MONOS glutamate, a little soy sauce, water and water bean powder and stir well into the juice.
Hong Kong Din Tai Fung is worth a try
Sauce crispy peach kernels
Ingredients: peach kernels, sugar, sweet sauce, water, cooked vegetable oil.
1. Blanch the peach kernels in boiling water for about 5 minutes, remove the skin by hand, place the pot on medium heat, put the cooked vegetable oil to 40% oil temperature, add the peach kernels and fry until brown, crisp and remove.
2. Wash the pot on a low heat, put in water, sugar and heat until the sugar juice bubbles and thicken, add sweet sauce to fry the aroma, put the end of the pot away from the fire, pour in walnuts and stir-fry until the sugar juice evenly sticks to the peach, cool and plate.
Tahini cold noodles
Chicken shredded cold noodles
The most suitable for eating Sichuan-style cold noodles in hot summer, Sichuan cold noodles are not over-water cold noodles, mix well with some cooked vegetable oil, mainly use fans to blow cold naturally. Eating generally does not have a bad stomach, and the taste is also more unique, friends who like to eat cold noodles can try.
Ingredients: cold noodles, cooked shredded chicken, sugar, monosodium glutamate, chicken essence, soy sauce, steamed fish sauce, ginger garlic rice, green and red peppercorns, peppercorn oil, sesame oil, cooking wine, sesame paste, spicy fresh sauce.
method:
1. Chicken is torn into silk by hand.
2. Cook the cold noodles and fish out the cooked vegetable oil and spread well, blow cold.
3. Mix all the spices in the ingredients together, mix well, mix them together and eat.