New Sichuan cuisine is endless, and most of the cities in the south and other cities that eat lightly have also deeply infected the atmosphere of Sichuan cuisine for a while, and for a while, the land of China, Sichuan cuisine is also blossoming in the spot, and there are countless innovative dishes Why Sichuan cuisine has so many great attractions, I think you may see a clue from the following two dishes, let's feel it together
Eight treasures stuffed fresh squid
Ingredients: 75 grams of fragrant rice (raw), 30 grams of green beans, 30 grams of diced Jinhua ham, 1 piece of squid (about 250 grams), 150 grams of broccoli, 1 sheet of tin foil. Seasoning: salt, MONOS glutamate 8 grams each, salad oil 15 grams, sugar 30 grams. Preparation: 1: Put the fragrant rice into the container, add 80 grams of water basket and steam for 20 minutes, then take out; the broccoli is put into boiling water and heat for 1 minute. 2. Wash the squid, tear off the surface of the black coat, drag the head down, start from the place where the head is removed, and remove the internal organs and impurities. 3. Wash the body of the squid and the head of the squid repeatedly, put it in boiling water and heat for 3 minutes and then take it out, then put 4 grams of salt to catch it well; green beans and diced Jinhua ham are put into boiling water and heat for 1 minute before taking out. 4: Remove the steamed rice, add the salad oil that is 70% hot and stir-fry for 2 minutes, then add the green beans and diced Jinhua ham and stir-fry for 2 minutes, add the remaining salt, monosodium glutamate and sugar to taste and then come out of the pot. 5: Stuff the fried rice into the belly of the squid, then steam it on high heat together with the squid head for 10 minutes, remove it and put it in tin foil, then put it on a plate with broccoli, and serve it on the table. Features: Sticky rice with a fresh squid flavor.
Rich fish face each other
Ingredients: 1 piece of turbot (about 750 grams), 100 grams of minced pork (beef, mutton, etc.), 250 grams of flour, 15 grams of minced ham, 15 grams of dried scallops.
Seasoning: Pixian watercress 50 grams, sugar 20 grams, cooking wine 10 grams, green onion, ginger 8 grams each, yeast 5 grams, soup 300 grams, salad oil 1000 grams, wet starch 20 grams.
Preparation: 1, add the flour to the yeast and 150 grams of 50 ° C warm water and form a dough, knead well and let the dumplings sit for 1 hour, roll out the dumplings into a thick piece of 0.2 cm, sprinkle with dried scallops, minced ham, green onion, ginger and roll up from one end into a cylinder, and then cut into 0.5 cm thick slices, put the prepared dough into a salad oil that burns to 40% heat and fry until golden brown. 2: Slaughter the fish, remove the internal organs from the abdomen, then remove the gills, put in the salad oil that burns to 50% heat and fry for 5 minutes on medium heat for 5 minutes. 3: Put 15 grams of salad oil in the pot, add Pixian watercress, sugar and cooking wine and stir-fry evenly, add the soup, multi-treasure fish, minced pork and simmer for 5 minutes until the soup is tightened, put in the wet starch to hook the soup, and fish out the multi-treasure fish. 4: Cover the fried noodles with multi-treasure fish, then drizzle with the sauce of the cooked fish and serve.
Features: Dried fish, crispy noodles, spicy and slightly sweet taste.