Five new Sichuan dishes are sold
Sichuan cuisine saliva chicken has always been favored by guests, how to mix a delicious sauce, that big spoonful of red, spicy and spicy spicy red oil is the key to these cold dishes, just look at these beautiful pictures will drool. Let's take a look at how Sichuan Cuisine changes the taste of these cold dishes.
Spicy and sour and refreshing appetizer
Chicken silk fern root powder
Original idea This cold dish is based on the "chicken shredded cold noodles" improved, cooked over cold fern root powder and hand-torn chicken thigh shredded meat, poured with red oil, chicken soup, vinegar, sugar, salt, MSG mixed with the sauce, the local chicken meat is delicious, fern root powder has high nutritional value, smooth appetizer, is the first choice for appetizers.
Seasoning spices (5 grams of ginger slices, 1 gram of star anise and peppercorns, 10 grams of coriander, 8 grams of chives), ingredient A (salt, monosodium glutamate, chicken essence 3 grams each, chicken broth, red oil 50 grams each, vinegar 45 grams, soy sauce 20 grams), fried soybeans, crispy peanuts 10 grams each, white sesame seeds, green onions 5 grams each.
Make 1. Wash the chicken thigh meat, put it in a pot and add water to boil, add spices to low heat and cook for 30 minutes until cooked, turn off the heat, let it cool and tear it into silk by hand; fern root powder is soaked in boiling water, scoop it up and let it cool, drain the water and put it on the plate. 2. Mix ingredient A into a sour and spicy sauce, put the chicken shredded on the fern root powder and drizzle the juice, sprinkle with white sesame seeds, fried soybeans, crispy peanuts and serve.
The juice is well seasoned
Taste of hoof flowers (batch)
Original idea Hoof flower is a common ingredient in Chengdu restaurants, locals like to nibble hoof flower, this dish will be marinated hot pig's trotter chopped, mixed with cold noodles, and then poured into the sour and spicy sauce, the taste of the outside cool and the inside is very good, more wonderful: 1406080319
Seasoning shallots, ginger slices 200 grams each, salt 50 grams, monosodium glutamate, chicken essence 30 grams each, sour and spicy sauce 100 grams, green onion 40 grams, peanut crushed 7 grams, red pepper ring 5 grams.
1. Wash the pig's trotters and chop them into small pieces, put them into a pressure cooker, add the broth to soak, add shallots, ginger slices (stir-fry in advance), salt, monosodium glutamate, chicken essence to taste, steam and pressure for 30 minutes, turn off the heat. 2. Put the cold noodles into the bottom of the pot, put the pressed pig's trotters on top, pour the sour and spicy sauce, sprinkle the green onion and peanuts.
Chutney juice makes 80 grams of dried pepper, minced ginger, 80 grams of minced garlic, 40 grams of salt, 50 grams of monosodium glutamate, 500 grams of hot stock, 250 grams of soybean soy sauce, 450 grams of Boryeong vinegar, 100 grams of coarse chili noodles, 60 grams of sugar, and 280 grams of red oil.
Vegetable juice removes greasy and increases vegetable aroma
Vegetable root fragrant saliva chicken
Original idea I changed the practice of red oil saliva chicken and made it into a parsley flavor. In the past, the chili oil when making saliva chicken was very fragrant, but this fragrance was not refreshing enough, I used ginger, garlic, carrots, onions and other celery juice, which can both remove the greasy taste and mention the flavor of vegetables, so that the taste is fragrant and not stuffy, and the taste is good.
Seasoning 6 grams of chives leaves, 6 grams of lettuce leaves, 5 grams of pepper oil, ingredient A (15 grams of green onion and ginger slices, 3 grams of peppercorns, 5 grams of salt), ingredient B (50 grams of vegetable root flavor juice, 10 grams of sesame oil, 25 grams of red oil).
Make 1. Bring the pot to a boil in water, add Ingredient A to spice up the bottom flavor, put the slaughtered and washed three yellow chickens into boiling water, cook for 8 minutes on low heat after opening the pot, then turn off the heat and soak for 8-10 minutes, quickly put it into ice water and chill. 2. Remove the iced chicken bones, chop the strips, put it on the plate, pour ingredient B and mix well, and finally drizzle with pepper oil, garnish with chives and lettuce leaves.
Root flavor juice 100 grams of celery, carrot 50 grams, shallots 60 grams, coriander 30 grams, add 250 grams of purified water, squeeze with a juicer, filter impurities, add 15 grams of water to the mushrooms on the heat and boil for 5 minutes, add 30 grams of Tamé soy sauce, 50 grams of spicy fresh sauce to taste.
Add noodle sauce to the spicy sauce
Hongyunkou Fu Chicken
Original idea This dish of native chicken is the top of the store's cold dish sales, different from other hotels to add a lot of red oil mixing method, this dish in the spicy sauce added noodle sauce, pepper oil, more than a light sauce spicy spicy taste, and then with crisp bamboo shoots, delicious and charming, the effect is very good.
Seasoning Ingredient A (20 grams each of ginger cubes and green onion, 10 grams of salt, 2 grams of cumin, 3 grams of peppercorns), 50 grams of spicy sauce, 5 grams of coriander segments.
Make 1. Boil the pot in water, put in the chicken and ingredient A and bring to a boil, turn the heat to cook for 5 minutes, turn off the heat and soak for another 10 minutes, drain, hang in the ventilated place and blow for 30 minutes until the epidermis is completely dry, remove the chopped pieces, put them on the plate; slice the crisp bamboo shoots, blanch the water, and put them into the dish to base. 2. Stir the spicy sauce well and pour the coriander on top of the chicken nuggets.
The spicy sauce combines 30 grams of chicken essence, salt, 20 grams of fresh soy sauce and noodle sauce, 25 grams of ginger and minced garlic, 150 grams of spicy red oil (the same method is "secret clove fish"), 15 grams of pepper oil, 10 grams of sugar, and 20 grams of stir-fried white sesame seeds.
Weaken the red oil to highlight the parsley
Parsley beef blinds
Original idea This dish is based on the "red oil blinds" improved, the heavy oil spicy red oil flavor to celery flavor, the taste spicy with a refreshing celery aroma, so that ordinary beef blinds re-grasp the taste buds of diners.
Seasoning 3 g of mint leaves, 50 g of parsley juice, 30 g of red oil, 10 g of sesame oil, 6 g of spicy fresh sauce, 2 g of rice vinegar.
To make cooked beef blinds, shredded, add parsley sauce, sesame oil, rice vinegar, spicy fresh sauce and mix well into the dish, pour red oil around the bottom of the dish, and garnish with mint leaves.
Celery juice 100 grams of celery, 30 grams of shallots, garlic, coriander, millet pepper 10 grams each, crispy peanut rice 25 grams, sesame oil 20 grams, the above raw materials with a juicer to squeeze into a paste, add 10 grams of salt, 8 grams of chicken powder to taste.