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Sichuan
dishes
Sichuan cuisine is one of the four traditional Chinese cuisines of the Han Chinese, one of the eight major Chinese cuisines, and a master of Chinese cuisine. Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes, fresh taste, and strong mellow. It is known for its good use of spicy seasoning, and is famous for its unique cooking methods and strong local flavors. It combines the characteristics of the south, east and northwest. Learn from the strengths of others, be good at absorbing and innovating.
One of the classic Sichuan dishes
recipes for husband and wife lung slices
ingredients
100g beef, 100g beef tongue, 100g beef scalp, 150g beef heart, 200g tripe, spices (star anise, sanna, fennel, small) Anise, grass fruit, cinnamon, cloves, ginger, etc.), salt, red oil chili, pepper noodles, sesame, cooked peanuts, soybean oil, monosodium glutamate, celery, etc. How to use
1. Cut the beef into pieces, wash with beef offal (beef tongue, beef heart, beef scalp, tripe), marinate with various seasonings such as spices, salt, pepper noodles, and boil it on a strong fire before turning Use low heat to marinate the meat until the meat is raked and not rotten, then pick up and dry, cut into large slices and set aside.
2. Wash the celery and cut into 1cm long sections. Fry the sesame seeds and the cooked peanuts together and press them into the end.
3. Put the cut beef, offal, marinade, soybean oil, monosodium glutamate, pepper noodles, red oil chili, sesame, ground peanuts and celery in the plate, stir well and serve.
Sichuan-Chongqing area specialties
spicy chicken
raw materials
whole chicken or a box of chicken legs, pepper and dried pepper (1:4), green onions, cooked sesame, salt, MSG, cooking wine, cooking oil, ginger, garlic, Sugar
method
1. Wash the chicken legs or a whole chicken into cubes, put them in a bowl with salt and cooking wine to taste, and fry them slightly.
2, set the pot on the fire, and when the bottom is heated to 70% hot, pour the chicken diced into it and then pick it up and set aside.
3. Leave the oil in the bottom of the pot until hot, add dried chilies and fry until brown, add pepper and fry until fragrant, pour in chicken legs, cook with cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar, vinegar, cook in fresh soup and fry until chicken Ding softened. When the juice is dry, shake the ears of the spring onion and stir well and serve.
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Copywriter: He Kaiwen
Picture: Source Online
Typesetting: Source Xiu Mi
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