Chinese actually has only two dishes on the table: the next meal and the next wine dish. In the concept of gourmet jun, the next meal is mostly simple to make, the taste is rich and appetizing, and the taste is salty and fragrant.
The appetizer is mostly cold mixed dishes, and people who drink wine will also put more sugar in the dishes, which can play a certain role in protecting the liver.
In the family of gourmets, almost no one loves to drink, so the next meal is the most important delicacy on the table. Each place has a unique next meal, Jiangsu, Zhejiang and Shanghai have small stir-fried meat, tomato scrambled eggs and so on.
In Sichuan, you have to taste the local must - [chicken rice sprouts], under the innate natural environment and humanistic influence, gradually formed a "fragrant, sweet, crisp, tender, fresh" flavor, this generations of household name traditional sauce pickles have also become a specialty of Sichuan Yibin.
When it is mixed with various vegetables and meats, the taste is wonderful, the chicken is dried and fragrant, the sprouts are salty, and the spices are added. With it, 1 dollar and 4 nest heads can't afford to eat!
Chicken rice sprouts vegetables
1 piece of chicken breast / millet spicy / two wattles
Yibin sprouts / green onion, ginger and garlic minced / cooking wine 1 spoonful
1 scoop of light soy sauce / 1 scoop of pepper / 1 scoop of starch
Sugar/sweet noodle sauce/sesame oil to taste
1. Two thorn strips, millet spicy cut rings, chicken breast diced.
2. Put the pan into the oil, the chicken diced cold oil into the pot, slip and scatter, increase the oil temperature, wait for the chicken to fry until it changes color and mature, and control the oil to fish out.
3. Raise the oil temperature again to 60% heat, add the chicken rice, fry until slightly yellow and fish out.
4. Leave a little oil in the pot, add ginger and garlic and stir-fry until fragrant, add sprouts and stir-fry.
5. Add the cut chili rings, stir-fry well and add the chicken rice. Add the appropriate amount of sweet noodle sauce, sugar and green onion, sauté well and drizzle a few drops of sesame oil.
Sichuan cuisine is characterized by red flavor, pay attention to hemp, spicy, fragrant, a wide range of materials, not only unique cooking methods, but also the integration of the food characteristics of various places in the southeast, south, and northwest.
Regardless of whether you will eat spicy or not, you are willing to take a bite with chopsticks, the so-called "shallow taste and deep love", in Sichuan cuisine is vividly interpreted!