Szechuan style down home cooking and drinking dishes
In the hands of the chefs
The combination of chili and pepper always stimulates the appetite of diners to the greatest extent.
Whether it's for wine or for dinner, it's a real crowd pleaser.
Here are just a few of them.
For your reference.
Autumn Gold Stir-Fry Plus
500g chicken, 150g chicken handle, 300g diced potato, 150g diced green bamboo shoots, 150g diced lotus root, 120g dried chili pepper section, 50g sliced millet pepper, 100g sliced green onion, 10g minced ginger, 20g minced garlic, 5g pepper, 30g dried chili pepper section, 2g salt, 10ml spicy fresh dew, 20ml pepper oil, crispy peanuts, cooked sesame seeds, chopped green onion, chicken essence, salad oil each appropriate amount
1. Wash the chicken and chicken handle and cut into small pieces, then add the spicy fresh dew to the pot to taste.
2. Pour an appropriate amount of salad oil into the pot and heat to 60%, the marinated chicken pieces and chicken handle, fry until eight minutes dry and broken, fish out and drain the oil. Add the diced potatoes, bamboo shoots and lotus roots to the hot frying pan and fry for about 30 seconds, then drain the oil and set aside.
3. pot of oil, the bottom, under the minced ginger, garlic, pepper, dried chili pepper section stir-fried aromatic, pour into the fried chicken and chicken handle, as well as potatoes, green bamboo shoots, diced lotus root stir-fried dry water, salt, chicken seasoning, spicy fresh dew, down into the two wattle chili pepper section, small rice pepper section, green onion slices stir-fried aroma, drizzle into the pepper oil before the pot, sprinkle crispy peanuts, cooked sesame seeds and chopped green onion, plate is good.
Pan-fried Spare Ribs
350g of pork ribs, 150g of dried chili pepper, 100g of diced ginger, 80g of millet pepper rings, 10g of minced ginger, 10g of minced garlic, 5g of minced pickled pepper, 2g of salt, 1g of sugar, 5ml of vinegar, 10ml of pepper oil, chicken essence and salad oil
1. Wash the pork ribs and chop them into small pieces. Pour an appropriate amount of salad oil into the pot and heat to 40%, fry the pork ribs until crispy on the outside and tender on the inside, pour out the oil and drain.
2. pot leaving the bottom oil, under the minced ginger, garlic, pickled pepper minced stir-fry, then under the diced ginger, small rice pepper circle stir-fry, pour into the fried pork ribs stir-fry, mixed with 100 ml of water to boil. Season with salt, chicken essence, sugar, wait until the pork ribs are soft and cooked, change the fire to collect the juice bright oil, stir-fried into the dried chili pepper, and finally drizzle a little vinegar, pepper oil, pot on a plate is good.
Bean curd and brain flower
200g of pork brain flower, 400g of tofu, 20g of green onion, 10g of chili noodles, 2g of pepper noodles, 10g of minced ginger, 10g of garlic rice, 2g of salt, 1g of sugar, 2g of pepper, 50g of lard, 50g of chicken seasoning and salad oil
1. the pig brain flower treatment clean, into the boiling water pot boil water broken, pulled out and drained.
2. to the net pot into the lard sizzling, into the ginger, garlic rice sautéed fragrant, into the pork brain flower, tofu, mixed with an appropriate amount of water to boil, mixed with salt, monosodium glutamate, sugar, pepper, cook until the raw materials are cooked and tasty, can be served.
3. to the plate half of the surface sprinkled onion, the other half sprinkled chili pepper noodles, and then put a little garlic rice and pepper noodles, boiling hot oil chili, that is.
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Pork Liver with Sichuan Pepper
Culinary Director: Liu Yinggang Xiong Yan/Written
250g of pork liver, 50g of shredded dried chili pepper, 20g of green pepper, 5g of dried red pepper, 50g of green onion knots, 5g of sliced ginger, 5g of sliced garlic, 5ml of cooking wine, 5g of salt, 3g of chicken essence, 3g of sugar, 15g of chili pepper noodles, 50g of snow peanut powder, cooked sesame seeds, green onion, ginger, pepper and salad oil
1. Wash the pork liver, into the basin with wine and appropriate amount of onion, ginger, pepper marinade for 2 hours to remove the fishy, fish out and cut into thin slices, rinse off the blood and patted with snow peanut powder, into the frying pan boiled to 70% heat, fry until the liver slices dry water, fish out and drain the oil.
2. pan oil, add ginger, onion, garlic, green pepper stir fry, pour in dried chili pepper shreds, dried red pepper stir fry taste, then add fried liver slices stir fry evenly, season with salt, chicken seasoning, sugar, chili pepper noodles push evenly, pot and plate, sprinkle cooked sesame seeds can be.
Pumpkin Seed Ginger Frog
Culinary Director: Liu Yinggang Xiong Yan/Written
Net bullfrog block 500g, tender pumpkin block 200g, duck blood 1 box, tender lotus root 100g, two thorn chili section 50g, small rice pepper section 100g, shredded ginger 100g, small onion section 50g, old ginger 10g, garlic 20g, pepper 2g, snow peanut powder 20g, salt, chicken essence, sugar, Pixian bean paste, cooking wine, green pepper, fresh soup, cooking oil each appropriate amount
1. Boil tender pumpkin cubes, cut duck blood into cubes and boil for use, slice tender lotus root and boil in a pot of water. Put the pumpkin cubes and lotus root slices into the bottom of the plate.
2. net bullfrog block into a pot, add ginger, small onion section, pepper, wine code taste to remove the fishy, and then shoot on snow peanut powder, into the 70% hot oil pan to pull the oil to set.
3. pot of oil, add Pixian bean paste, green pepper, garlic, ginger, small rice pepper section sautéed, mixed with fresh soup boiling, then pour in the bullfrog and duck blood block, adjust salt, chicken essence, sugar, reduce the fire simmering until the bullfrog block mature taste, during which put in the two thorn chili section. Finally, pour over the tender pumpkin pieces and lotus root slices on the plate, that's it.
Sauteed flower nail with sauce
Flower nail 500g, 100g of onion pieces, 100g of dried chili pepper sections, 50g of small onion sections, 10g of minced ginger, 10g of garlic rice, 5g of minced pickled pepper, 10g of small rice pepper sections, 2g of salt, 50g of salsa, 5g of sugar, 5g of chicken essence and salad oil
1. Clean the flower nails and boil them in a pot of boiling water until the shells open, then drain them.
2. Pour salad oil into a clean pot and heat it up, put in minced ginger, garlic, pickled pepper, sliced millet pepper, stir-fry the fragrance, stir-fry the chili pepper and onion, stir-fry the flower nail, season with salt, chicken seasoning, salsa, sugar, stir-fry the fragrance of small onion before starting the pot, cook the ingredients and serve.
Old pickled duck blood
Culinary Director: Liu Yinggang Xiong Yan/Written
1 box of duck blood, 100 grams of crushed pickled vegetables, 50 grams of wild mountain pepper, 25 grams of minced garlic, 10 grams of minced ginger, 5 grams of small onion, 5 grams of red campion starch, 250 ml of fresh soup, garlic leaf flower, salt, chicken essence, sugar and vegetable oil
1. Cut the duck blood into 1 cm square pieces, boil them in a pot of boiling water and drain them.
2. pot put vegetable oil on the fire, put in the old pickled cabbage, wild pepper section, garlic, ginger stir-fry, mixed with fresh soup, add duck blood, salt, chicken essence, sugar push well, low heat until the duck blood taste, hooked into the red camps starch, pot and plate, sprinkle garlic leaf flowers that is ready.
1. duck blood boiling water can not be too long, otherwise it will become old.
2. thickening too clear duck blood is not easy to Ba taste, thickening too thick will be heaped, to master the scale.
Hot Potato Tripe
Maw 250g, leek 300g, ginger 10g, garlic 10g, pickled pepper 5g, millet pepper 200g, ginger 10g, salt 2g, pepper 1g, cooking wine 10ml, vinegar 5ml, chicken seasoning, salad oil each appropriate amount
1. Wash the tripe and reshape it into slices; wash the leeks and cut them into sections of uniform length.
2. Put the tripe slices into a pot, add minced ginger, garlic and pickled pepper, drizzle with a little wine and vinegar; put the leek sections into another pot, add shredded ginger inside for use.
3. Heat oil in a pot to 240 ℃, pour into the pot of tripe stir-fry, then pour in the leek, small rice pepper, season with salt, chicken, pepper, stir-fry quickly until the raw materials are cooked, immediately start the pot to plate.
Ba Qiao Zhou Guang Han / Text Chengdu will shadow culture / Picture
2 pairs of pork brain flower, lactone bean flower 1 box, 50 grams of small rice pepper section, 30 grams of chopped celery, 50 grams of perfumed fish material, 10 grams of dried green pepper, 30 grams of soy pepper, 30 grams of bean paste, chopped green onion, minced ginger, garlic rice, salt, chicken essence, monosodium glutamate, water starch, sesame oil, pepper oil, fresh soup, canola oil each appropriate amount
1. Remove the blood from the pork brain flower and cure clean, put it into a pot of water with a little salt and cook it, take it out and drain it. Cut the bean flower into pieces and boil them in a pot of water.
2. Heat a suitable amount of canola oil in a pot, add bean paste, ginger, garlic rice, dry green pepper, and then add perfumed fish material, soy sauce pepper stir-fry together, mixed with an appropriate amount of fresh soup, add cut pork brain flower, millet pepper section, cooked to taste over low heat, during the seasoning a little chicken, monosodium glutamate, sesame oil, raw materials cooked over high heat, thicken and sprinkle some chopped celery, drizzle a little pepper oil, pan when sprinkled with some green onions, that is.
Note: The sauce should be thickened, the dish should be red and bright, and the tofu should be spicy, hot, fresh and tender.
Spicy Crispy Tripe
Baqiao Zhao Yong/text Zhou Sijun/image
150g of fish maw, 50g of fava beans, 50ml of homemade chili oil, 20g of sesame sauce, 10ml of spicy fresh dew, 5g of cumin powder, salt, monosodium glutamate, chicken essence, sugar and a little bit of cilantro leaves
1. After the initial processing of fish maw, rinse with water, fish up to control the water. Then put into a pot of boiling water, boil quickly for a few seconds until the fish maw is cooked and then pulled out, put into a bowl of cold boiling water to cool, pull up and drain.
2. Another fava bean treatment clean, cooked in a pot of water, pulled out and poured into a bowl of cold boiling water to cool, pulled up and drained, set aside.
3. Add the cooled cooked fish maw and cooked fava beans to the mixing bowl, add homemade chili oil, spicy fresh dew, sesame sauce, cumin powder, salt, MSG, chicken seasoning, sugar, mix well and serve on a plate, put cilantro leaves and decorate slightly, that's it.
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