If the dish is hot, what is important? That's right, it's grounded! This "noun" that makes sense in any cuisine is the focus of making popular shops! And the following Sichuan cuisine, which is popular with the public, is because of the grounding gas!
Grilled puffer fish with pickled pepper and garlic cloves
method:
1. After slaughtering and purifying the artificially bred puffer fish according to the professional operation steps, put it in the pressure cooker and mix an appropriate amount of kimchi flavor juice prepared in advance, and then fish it out and plate it when it is cooked on the fire.
2: Put a little oil in the net pot, first soak the green pepper festival, cook the garlic and shiitake mushrooms and stir-fry the incense, mix the original soup of the puffer fish with an appropriate amount and boil, after hooking the pot, scoop up the pot and scoop the puffer fish on the plate, sprinkle some cooked garlic grains and serve.
Kimchi sauce:
Put the right amount of oil in the net pot, heat it up, then add chopped pepper, pickled ginger and an appropriate amount of kimchi slices, stir-fry a few times and then mix in the fresh soup, cook out the aroma and then beat the slag, and finally add salt, monosodium glutamate and other seasonings to get.
Fragrant yellow beef
1: First marinate the yellow beef with skin, then cut into slices; put the lotus root in the Sichuan-style brine pot and marinate it, fish it out and slice it, and put it on the bottom of the plate.
2: Heat the oil in a net pot, add the yellow beef slices and green and red millet pepper to pull the oil, then pour out the oil.
3, leave the bottom oil in the pot, under the ginger, minced garlic, homemade spicy sauce and spicy sauce stir-fry, and then the yellow beef slices and green and red millet pepper festival under the pot to burn into the flavor, before the pot poured wood ginger oil, out of the pot in the pot with alcohol stove on the table, while heating while eating.
Large thousand dried grilled fish
1: After slaughtering and purifying the carp, cut a flower knife on both sides of the fish body, marinate it with salt, ginger slices, green onions and mash sauce for 15 minutes, then put it into a frying pan that is 80% hot, fry until it is light yellow and the skin is crispy, pull the fish to the edge of the pot, and decant the remaining oil.
2, leave 50 ml of oil in the pot, put in the pork fat lean diced and fry until crispy, then under the bubble chili pepper, Pixian watercress and diced bubble ginger stir-fried until the color red flavor is fragrant, the fish is dialed back into the pot, and then cooked into the mash juice, mixed with the appropriate amount of fresh soup, adjust the pepper, salt, sugar and bubble sea pepper knot, use medium heat to taste and the soup will be dry, put the green onion, vinegar and MSG, push the pot and plate, that is.
illustrate:
Dry-roasted river dough can be made in this way, but the dough needs to be fried in oil, not fried.
Fresh peppers copy hand fish
1, slaughter the silver carp to clean, take two net fish slices into slices, add salt, cooking wine and red amaranth starch code flavor sizing, and fish bones and fish heads are chopped into pieces.
2: Boil the pot in water, add ginger slices, green onion, pepper noodles, salt and chicken essence to taste well, cook the fish bones and fish head into the bowl at the bottom, and then slide the fillets under the yard, fish out and cover the noodles, and put the cooked copy on the side.
3, clean the pot into the salad oil and lard heat, put in the garlic rice and ginger rice simmering, mixed with fresh soup to boil, and then under the green and red pepper ring slightly boiled, and then mix in salt, chicken juice, chicken essence and MSG, from the pot drizzle in the bowl and fish fillets, sprinkle with shallots, that is.
Onion ginger chicken
1: First remove the large bones of the slaughtered and clean chicken, chop it into a dinah bowl, add salt, cooking wine, ginger slices, and shallots to marinate.
2, put vegetable oil in the net pot to heat, under the green onion knots and ginger slices stir-fry, pour in the diced chicken and fry until the water vapor is slightly dry, add the appropriate amount of farmhouse spicy sauce to stir-fry, mix in the fresh soup and put salt, MSG seasoning, to be cooked until the chicken is flavored, switch to high heat to collect the juice, and finally sprinkle in the green pepper festival, stir-fry well.
Winter melon rice tofu
1: Cut the rice and tofu into cubes, put it into a pot of boiling water and remove it with water. Peel the winter melon and remove the urn, cut it into cubes of the same size, put it into a frying pan and pour it out and drain it.
2, put oil in the net pot to heat, put ginger, garlic and farmhouse spicy sauce stir-fry fragrant, mix in the appropriate amount of fresh soup to boil, then under the rice tofu diced and winter melon diced, to add salt, soy sauce and MONOS glutamate together to burn until the flavor, hook thin and push well, sprinkle some green onions when plated.
Ginger mixed with chicken claws
1: Put the clean chicken feet into a pot of cold water, boil it, fish it out and rinse it, drain and set aside.
2: Heat the oil in a net pot, first add ginger slices, garlic, dried chili peppers, star anise and cinnamon and stir-fry, then pour in chicken feet and cook in cooking wine for a while, add soy sauce, soy sauce, salt, sugar and spiced brine juice, fry until colored and then mix in the appropriate amount of water.
3: Bring to a boil over high heat and turn to low heat, cook until the juice is dry before adding oyster sauce, quickly stir-fry until the juice in the pot becomes thick, sprinkle in the shallots and start the pot, that is.
Crab yellow mandarin fish roll
1: After slaughtering and purifying the mandarin fish, take two slices of net fish into 8 cm long and 0.1 cm thick slices, add salt, ginger and shallot juice and cooking wine to marinate.
2: Mix the crab yolk and salted egg yolk and mix the flavor, then evenly smear on the fish fillets, put 1 piece of cooked cowpea, then wrap it into a fish roll, then drag the egg white starch syrup, stick the cooked sesame seeds, and make a mandarin fish roll raw blank.
3, the net pot into the salad oil to burn to 40% heat, under the mandarin fish roll raw blank fried until the outside crisp inside cooked, fished out to change the knife plate, that is.
Hand-torn loach
1, put the fresh loach in the basin of water, add a few drops of lettuce oil, let it spit out the debris in the abdomen, take it out and cut the head with scissors and remove the internal organs, wash and drain the basin, apply soy sauce and cooking wine to the loach abdomen inside and outside, marinate and set aside.
2: Put vegetable oil in the net pot, when it is 70% hot, fry the loach under the pan until the surface is hard shell, pour out the oil.
3, leave the bottom oil in the pot, put in the chopped green onion, ginger and pickled pepper shreds, stir-fry the aroma and pour into the loach, add soy sauce, sugar, salt and the right amount of fresh soup, burn into the flavor before putting in the green pepper ring and millet pepper festival, pour balsamic vinegar and add chicken essence, sprinkle pepper powder and sesame oil when the juice is collected in the pot, turn well and put it on a plate with fried vermicelli.
Spicy pot fish
1. After slaughtering and purifying the silver carp, take two slices of net fish meat into slices, then add salt and red amaranth starch to sizing, and chop the fish bones and fish heads into pieces.
2, the pot into the cooked vegetable oil and lard heat, put in the pickled pepper, pickled ginger slices, peppercorns, green onions, pickled sauerkraut slices, Pixian watercress and garlic rice stir-fried excellent, mixed with fresh soup to boil, and then under the fish bones, fish heads, fresh chaotian pepper shreds and sub ginger shreds, add chicken essence, monosodium glutamate, pepper, cooking wine, mash juice and vinegar, to be heated with a low heat until the fish bones are ripe, fished out and put in the bottom of the basin, and then shaken into the original soup into the fish fillets to slide, from the pot into the pot.
Kung Fu beef liver
1: Cut the beef liver into large pieces and add salt, cooking wine and corn starch to a bowl to sizing. Cut the cucumber into thin slices, cut the green shoots into thin slices, put them together in a pot of boiling water, and then fish them out and put them in the bottom of the nest plate.
2: Fill the net pot with oil, burn until it is 30% or 40% hot, then add the beef liver slices, and after sliding and cooking, pour out the draining oil. Leave the bottom oil in the pot, first put ginger slices, garlic slices, pickled ginger slices, sauerkraut slices and roasted pepper crushed and stir-fry, mix the appropriate amount of fresh soup and boil, add salt and monosodium glutamate and pour in the beef liver slices, cook for 1 minute and then hook the thin mustard, and put the pot in a dish with a base.
3, take another net pot and put the appropriate amount of oil, heat it up and fry the green pepper rings until fragrant, scoop it on the plate, and serve.
Old dry mother pig's foot skin
1, take the front foot of the farm pig to clean, into the brine pot to marinade and fish out, after cooling, remove the bone, change the knife into a small strip.
2: Heat the oil in the net pot, stir-fry the minced ginger and garlic until fragrant, pour in the skin of the pork knuckle and add the old dry mother tempeh sauce and spicy sauce to stir-fry well, then sprinkle in the green pepper ring and millet pepper knot, put a little salt and stir-fry the casual plate.
Text: Sichuan Cooking Magazine
———————————
Culinary pioneer
A professional gastronomic platform that updates recipes for chefs and the public every day, always standing in the leading position in the culinary world. (WeChat public number: chuyixianfeng )