Many friends say that there are too many sauces in Sichuan cuisine, which is troublesome to do, in fact, there are many simple dishes in Sichuan cuisine, eating delicious, doing good work, a look will be, a do is beautiful. Let's take a look at these methods so that you can easily make a few Sichuan dishes.
Bad drunk winter shoots
Ingredients: pure winter shoots, mash juice, salt, monosodium glutamate, fresh soup, raw chicken fat.
1. Cook the winter shoots in a pot of boiling water, remove the slices cut into 0.7 cm thick pieces, then change them into chopstick strips, put the changed bamboo shoot strips into a bowl, add mash juice, salt, fresh soup, chicken fat and mix well into the cage and steam for 10 minutes, take out and cool and put them on the plate, drizzle with the original juice with MSG.
Sauce crispy peach kernels
Ingredients: walnut kernels, sugar, sweet sauce, water, cooked vegetable oil.
1. Blanch the walnuts 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, and remove when crispy.
2. Wash the pot and put it on a low heat, add water and sugar and heat it until the soup is small and thick, add sweet sauce and stir-fry the aroma, remove the pot from the fire, pour the walnuts and stir-fry until the sugar juice is evenly wrapped on the peach kernels, cool and plate.
Coral snow lily
Ingredients: fresh lotus root, citric acid, cold boiled water, sugar, salt.
1. Scrape off the outer skin, wash and cut into 0.1 cm thick round slices, soak in salt water for 1 hour and remove. Wash the pot, bring to a boil in clean water, blanch the lotus slices until they are just ripe, then rinse in cold boiling water and remove them.
2. Melt the salt and sugar in boiling water, cool and add citric acid to stir well, add the lotus slices to soak into the flavor, and serve on the dress plate.
Sweet and sour bergamot rolls
Ingredients: sting, carrot, sugar, vinegar, sesame oil, monosodium glutamate.
1. Sing the skin is flattened, cut into 6 cm wide strips, and then cut 2/3 with a knife every 5 mm wide horizontally, leaving 1/3 uncut; then cut into pieces every 3 cm, fold 5 pieces, pinch the uncircumcised end, put the end of the cut into silk into boiling water of about 85 degrees, blanch until it is rolled, lift it into cold boiling water and rinse.
2. Cut the radish into bird wings without peeling it and set aside with salt.
3. Break the radish into the top of the bird's wing cap. Or a layer of finch wings, a layer of sting rolls, multi-layered arrangement, on top or around the wings embellished.
4. Salt, vinegar, sugar and sesame oil to make a sweet and sour sauce, and drizzle on it when served.
Sesame sauce anchovy
Ingredients: lettuce tip, sesame paste, sesame oil, salt, monosodium glutamate, sugar, cooked vegetable oil, fine soy sauce.
1. Cut off the old leaves and leather bands of the fresh lettuce, trim into 13 cm long, cut the young stem into a green fruit tip about 3.3 cm long, and then cut a 6.6 cm four-petal shape from this end, accounting for about 1/2 of the length of the shoot tip.
2. Bring water to a boil over high heat, add a little vegetable oil, then blanch the lettuce until it is broken, then put it in cold boiling water and soak it to cool. Kill the excess water with salt, arrange it neatly, and then trim it with a knife and put it into the shape of a "book".
3. Mix soy sauce, tahini, sugar, monosodium glutamate and sesame oil into a sauce and drizzle.
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