The practice of several Sichuan

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duck breast, pork heart, pork belly, ham, mushrooms, sea cabbage, bean sprouts, green onions, pickled pepper, dried pepper, butter, sesame oil, pepper, MSG , chicken feed, duck production process
【】
1, will duck into the word wang bar, the chicken breast, pork belly, pig heart sliced ​​ham, cut the mushrooms film, sea cabbage, celery cut into sections for later use. 2, placing each on a wok, add a little oil from the sea cabbage, celery, onion festival, fried bean sprouts, add MSG, add a little sesame oil, pot fitted with a bowl to do do at the end bowl. 3, placing each on the wok, the chicken breast, pork stomach, pork heart, put the wok add ham pickled pepper, chili will fry till fragrant, add a little soup, then add butter, sesame oil, MSG, poured into a clean wok fried chicken better to do at the end of the materials used on the branding



Spicy Chicken Dishes】 【
【Material】



【Material】 bamboo


production methods:

pickles forum a clean election, set clean water in it. The first is mastering water. Placed in large bottle of ginger, peeled garlic braid several grains, fresh red pepper (to be especially hot). Wash the mustard and then add (or cabbage, etc.) and placed in a half glass of salt (the amount depending on taste may be, but not less). Gaiyan cover the altar, waiting for about ten days at room temperature. At this time the mother should have made fresh water Xiao sour (pickled cabbage is not the result of vinegar Oh), then you can remove the food consumed by the bulb. But this time the mother is not enough water to taste, if needed Lilian times, before it can become pure taste of acidic water. Conditions, could put Sichuan red pepper adds flavor to a number of tablets, the best source of production Han, do not use Thai-made. For the first time after the success of the bulb vegetables can be added by adding new dishes. Time required to master some of the altar in the water in the refrigerator for use.


characteristics: fish-flavored pork, the red color of gold, import the delicious spicy sweet and sour flavors and taste salty.


kimchi flavor is a must

tender cucumber (300 grams), sugar (6 grams), vinegar (7.5 g), onion ginger (4 grams), salt (4 g), dried chili section (a little), soy sauce (a little), wet Lingfen (a little), the whole pepper (a little)
【】
a production process, the cucumber digging heart, cut into thin slices comb, put After mixing a little salt, squeeze the juice. Second, the pan from hemp, piping hot after the burn, the pepper, dried red pepper into the frying, add cucumber, then the onion ginger, vinegar, soy sauce, wet Lingfen tuned into, a few fried is good.
Long Chao Shou thin filling tender, smooth delicious, Tangnong color white, as the leader in Chengdu snacks. Chao Shou's name is not the boss surnamed Long, but had three guys in the



First, the use of materials:
powder 500 grams, 500 grams Zhu Tuirou, broth, black pepper, MSG, ginger, sesame oil, Sichuan salt, the amount of chicken fat, eggs 2.
Second, the system of law:
1. the noodles in the case of the board was Rolling pin and then roll into paper-thin surface films, cut into 110 four fingers square won ton skins aside.
2. the proportion of fat three-seven lean pork ribs with a knife blade to hammer dried, chopped fine into the mud, Jia Ruchuan salt, ginger, 1 egg, black pepper, MSG, and mix thoroughly, mixed with the amount of water , Jiaocheng dry paste, add sesame oil, mix well, make sandwiches spare
3. will be stuffing packets into the skin, the quartet built a triangle, then folded to the center corner and glue, into the water chestnut Chao Shou-shaped blank.
4. Sichuan were placed in a bowl of salt, pepper, monosodium glutamate, chicken fat and the original soup, won ton fishing into the cooked Serve

Shuizhuroupian
Ingredients: 250 grams pork loin
accessories: celery 100g, Green Sun Jian, 100g, 100g
garlic sauce: ginger 20g, onion 20g, garlic 30g, 豆瓣 sauce 40g, soy sauce 10g, water, starch 20g (4 克 mix of starch and 16 grams of water), salt 3g, MSG 2g, peppercorns 3g, red pepper 5g, oil 100g (see Figure A)


成都名小吃 Long Chao Shou



pickled fish dish】 【

own cuisine】 【Features】 【Sichuan
cream sauce, soy snow white, soft rotten PIG ELBOW palatability, authentic, aroma overflowing




Tips:
1, kimchi recipe for first-time mother is not in the water, salt water acidity in the future to maintain the dynamic balance at any time. If you feel that not enough acid salt can be removed from the refrigerator spare parts at the altar in the water to make it for fermentation. If the salt water too acid, it is desirable to dump is to add some salt and fresh water and salt.
2, met with the bottle and sometimes white flowers appear, you can pour a few drops of white wine. In general, to be used mustard, carrots (the best is its skin), cabbage, Jiang beans, celery and so on.
3, if you want to pursue sophisticated, available foreign ginger, lettuce, ginger. Coupled with a need to process: the first with salt water soak overnight sleep, and then into the pickle jars, one day you can eat. Good standard is the color of fresh, pure taste (not too sour), mild and pure.
4, cucumbers can also be into the bubble, but to use another bottle. Perishable because of cucumber brine. Soak into the back, edible at room temperature overnight.
5, long after the bubble can be placed kimchi pickled cabbage soup bones for soup, the taste was very beautiful. Which can then add fish pieces, immediately under the so-called pickled fish - a popular new Sichuan in recent years.
6, the salt water can be drained unless the parent home water use.
7, kimchi is the key to avoid contamination of oil, avoid bacteria. Therefore, the pickles dry it and then use to cleanse the altar; kimchi around the altar covered with water seal, should not enter the air, the breeding of bacteria; each taken from the altar in the tools kimchi must be dedicated, can not have oil.

control dry wash altar kimchi, chili first wash water control stalks, ginger Guapi wash,coach handbags price, put the sauce over the altar in the back; the cold water into the altar, the altar placed along the water, cover, water Serve pickles;




【Material】




(figure IV)
7. In the pan, pour 50g oil, burn after 8 into the heat and pour over the meat, add chopped green onion can be. (See figure V)


Chicken a tender (about 500 grams). 50 grams of pork, bean sprouts and 25 grams, 10 grams of pickled pepper, lettuce, 15 grams, Xian Heye 6. 20 grams of soy sauce, cooking wine 20 grams, 2 grams of pepper, ginger, onions 10 grams each.
【】
Ripper broiler production process clean and drain the water, go head, wings, claws, Tiqu leg with soy sauce, cooking wine, pepper, ginger, onions, and even after the smear chicken body inside and outside, tasty pickled. Pork. Bean sprouts, hot pepper (remove stalks, seeds) were minced. Wok stir on the fire under the South to the bloody pork, cooked into the sauce, cooking wine, add bean sprouts, hot pepper stir into the stuffing. Fill the chicken stuffing belly, and then tightly wrap the chicken with lotus leaves were wrapped in six, and tied tightly with hemp rope, and then paste on mud, charcoal Kaozhi big home, stripped of mud poured stuffing, chicken chop One note, cross section loaded plate, the filling and the lettuce on the plate at both ends of sub-branding inlay.




【】 【dish belongs to Sichuan cuisine】 【Features】
sweet, sour, green, and the four seasons. (Sichuan)


Cucumber Vinegar
】 【dish Mapo Tofu
own cuisine】 【Features】 【
Sichuan spicy taste, the four seasons. (Sichuan)

【Material】




own cuisine】 【Features】 【Sichuan
slightly sweet, delicious aroma, traditional Sichuan dishes.

(Figure I)
practice:
1. Pork tenderloin cut into 4 cm square inverse of lines 0.3 cm thick slices after starch with soy sauce 10g and 10g of water and mix well. (See figure II)
(Figure III)
5. Put 25g of oil until the oil after the Heat put Douban sauce, add onions after Chao Chu marked 10g, ginger 10g, 10g garlic, stir a few times, turn on the water 150g, boiling soup into the salt 2g, MSG 2g, will be fine Taste a piece of meat into the pot until the color of meat cooked, add boiling water, starch 10g. Into the bowl with soup;
6 will face red chili pepper, ginger and garlic, all spread on the cooked meat; (see figure IV)
【Material】
beef (or pork at the end) (65 g), diced green onion (4 grams), spicy (4 grams), tempeh (10 grams), pepper powder, minced garlic, soy sauce , soft tofu (200 grams), chili powder, salt, chicken soup (130 grams), Ling Fen, wine
【】
a production process, the first soft tofu cut into 3-orthorhombic block, two minutes with boiling water to remove plaster taste, drain water. Second, the other from Wang pig pan with the beef and bean paste fried, add chili powder, soy sauce, tempeh, spicy oil, rice wine, salt
, minced garlic, Chaodao tasty, add tofu and chicken soup 100 grams, into the gravy simmer, add Lingfen close look, put diced green onion, pepper powder, monosodium glutamate that is good.
(Figure II)
2. The celery, green Sun Jian, garlic cut into 5 cm pieces, then the celery, green Sun Jian cut into 0.3 cm thick slices.
3. Ginger, garlic, chili sauce with a knife chopped (such as half the size of a grain of rice)
4. To 25 grams of pot into the hot oil, add celery, green Sun Jian, Scoop is just cooked garlic, salt 1g seasoning pot, into the bowl. (See figure III)

pig pork, snow beans, onion festival, Shaoxing wine, ginger, Sichuan salt production process
【】
PIG ELBOW scraping clean, smooth suture Plan everything into the soup pot cooking, remove Tiqu elbows into the casserole pig pad down into the boiled pork soup, add a little time, put onion festival, ginger, rice wine to boil in each on ; snow peas washed down into the open the casserole Gaiyan boiling, remove Wei Huo stew simmer about 3 hours, until lightly poked with chopsticks until the pork skin that is bad to eat when you put Sichuan salt ladle into soup bowls with beans in the seats, soy sauce dip to eat.
Cuisine: Sichuan
dry fish production of materials:
Ingredients: grass carp (or fish, carp, crucian carp)








material: Zhu Tuirou 250 grams, onion ginger wire, foam chili, cooking oil, soup, rice wine, salt, sugar, soy sauce, vinegar, monosodium glutamate, pepper, garlic, ginger, Sichuan bean, pepper, egg, spicy oil, the amount of starch.

flavored pork system of law:
1, the leg Stick thick cut pork batches, add rice wine, egg, salt , monosodium glutamate, pepper, starch, mix well and season the sizing.
2, a separate small bowl into the soup, rice wine, garlic, sugar, MSG, ginger, green onion, water, starch, condiments tune into standby.
3, burning hot pan, add oil until the oil temperature rose to Liucheng hot, will draw the oil off the pot raw pork or dish.
4, leaving a little base oil pan, add ginger, hot chili prepared fried, then add bean paste and stir-fry a few.
5, the final seasoning into pork and spare, open fire and stir-fry, Drizzle spicy oil, thrown into the pepper, stir to mix evenly.

Beggar Chicken Dishes】 【


【Material】
carp 600 grams, 100 grams of soaked cabbage 25 grams of red pepper foam, bubble Aberdeen ginger, green onion, 15 grams, 3 g pepper, garlic, 5 grams, 4 grams of salt, cooking wine 10 g broth 500 grams, 500 grams of cooked vegetable oil production process
【】
cut the fish 3 minutes on each side, sauerkraut wipe dry water, cut into filaments, chopped red pepper foam, bubble ginger cut into tablets; wok set the fire, cooked vegetable oil till the Liucheng under the heat, add the fish was fried yellow fish; pot stay in oil,
into the foam red pepper, ginger, green onion , then mixed with broth, the fish into the soup. Tom moved to a small fire after boiling, add hot mustard, burning about 10 minutes, poured into a tray. Pot and add vinegar

formal approach should be first of Sichuan fish into fillets, salt, soy flour, egg white, onion flavor and other code will wok oil to mustard, ginger, garlic, wild Sansho such as saute, add broth, fish heads, fish bones after Sheng Rupen proudly in taste, and then fire the remaining soup boil, add fish immediately after Luezhu MSG, pepper pot. Finally, add a little sesame oil in the surface.
Shuizhuroupian is lean pork, eggs, cooked with vegetable oil-based materials spicy meat dishes, not only can increase appetite, you can add high quality protein and essential fatty acids, vitamins, iron and other nutrients. It is worth mentioning that this method of meat production, meat Guahu now and then cooked, you can keep meat fresh, easy to digest, the whole process has not been long in the high-temperature frying, to avoid the generation of carcinogens, is A more scientific method of meat cooking.

teach you to do in Chengdu of Sichuan pickles 【Shuizhuroupian】 【】 【】 【spiced chicken bean curd Long Chao Shou】 【】 【】 【麻辣烫 dry fish, fish-flavored pork】 【】 【Chongqing Mao Xuewang pickled fish】 【】 【】 【Dongpo elbow Fuqifeipian Vinegar Cucumber】 【】 【】 【Beggar Chicken braised tendons】 2009-04-14 23:23 | (Category: Life Made Easy)




chicken 200 grams, 100 grams of Qing Sun. 25 grams of pickled pepper. 60 grams of lard sauce, soy sauce, cooking wine 20 grams, 3 grams of MSG, salt, 3 grams, sugar 15 grams, wet starch 20 grams, 5 grams of vinegar, onions, ginger, garlic, 50 grams, a little soup.
】 【production process
(1) bamboo chicken cut into 1 cm square D, with a little salt, soy sauce, cooking wine, mix well, good with wet starch, then mix with a little oil. (2) cut into small Qing Sun. Ginger and garlic are cut into pieces. Chopped hot peppers to stand. Then soup, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate across with sweet juice. (3) with large oil and stir into the Chao Shao heat, oil heat input






teach you to do in Chengdu of Sichuan pickles 【Shuizhuroupian】 【】 【】 【spiced chicken bean curd Long Chao Shou】 【】 【】 【麻辣烫 dry fish, fish-flavored pork】 【】 【Chongqing Mao Xuewang pickled fish】 【】 【】 【Dongpo elbow Fuqifeipian Vinegar Cucumber】 【】 【】 【Beggar Chicken braised tendons】

name of the dish】 【【owned Chongqing Mao Xuewang
Sichuan cuisine】 【Features】
hemp, spicy, hot, fresh, fragrant

cuisine and effect: the production of Sichuan

Fuqifeipian material:
Ingredients: beef, offal, brine, pepper, cinnamon and other


Fuqifeipian features:
legend in 30 years, the couple down the street in Chengdu GUO Chaohua sale of lung slices for the industry warn that, due to the production of fine, unique flavor preference for the masses, hence the name. Set up shop in the future development of business, the materials used for meat, heart, tongue, belly, head, skin, etc. instead of the original lung, and enhancing the quality has become one of Sichuan's famous dish. Fuqifeipian taste spicy flavor characteristics are.
teach you how to do Fuqifeipian, how do Fuqifeipian
beef, offal washed, boiled thoroughly, into the pot, add brine and pepper, cinnamon, star anise spice package, boil over low heat for about two hours after the use. The boiled beef, offal cut into pieces, into the tray; ladle brine point, coupled with MSG, chili oil, soy sauce, pepper powder transferred into sauce, pour in the beef, offal, and then sprinkled with crisp the end of peanuts, sesame noodles can be.




own cuisine】 【Features】 【Sichuan
tender meat filling and delicious aroma, unique flavor.


【Material】
Ripper




】 【dish braised tendons
own cuisine】 【Features】 【Sichuan
taste delicious, imported waxy, bright red color.



Dongpo pork dish】 【


Chengdu
【Material】
250 grams of fresh pig tendons, winter Ru 6 grams, bamboo shoots, ham,womens chanel bags, 50 grams of soy sauce, cooking wine, onion, starch each of the 13 grams, 8 grams of ginger, salt, monosodium glutamate 3 grams, 250 grams of soup.
】 【production process
(1) raw water boiled tendons, and then washed with cold water fish floated to the plastic juice, cut into two. Onions cut in half profile, ginger slices. Ru winter hair thoroughly with water to the legs, bamboo shoots are used after the wash water boil for a short cut through the bar, ham, cut into pieces. (2) Heat the oil with Chao Shao, first under the onions, ginger, and then the next winter Ru, bamboo shoots stir up speculation, and then under the soy sauce, tendons, ham, salt, cooking wine, soup, soup, skim foam with the open, in the cook to tasty when you add MSG, starch, starch with wet, pouring out the oil a little branding.

own cuisine】 【Features】 【
Sichuan Sichuan dishes. To fresh grass-based material, with Sichuan pickled vegetables cooked together. Although private home cooking this dish in Sichuan, but widespread. Vegetables into tender meat,


Shuizhuroupian

麻辣烫 method of making
1, the end of vegetable soup ingredients
200 grams (about consumption of 135 grams), 100 grams of lard, bean paste 30 grams, 30 grams of ginger foam, foam section 40 grams of pepper, garlic 10, 50 grams of ginger, pepper 15 grams, sugar 25 grams, 10 grams of salt, MSG 5 grams, 3 grams of black pepper. Plus 500 grams of chicken or duck.

Wok set the fire, the next hot vegetable oil, the next bubble ginger, pepper foam section, the end of bean paste, ginger (film break) a few deep-fried , the decanter to the remaining oil, the next lard, garlic, pepper and other then a few deep-fried, pour the chicken or duck soup, cook for 10 minutes, the next sugar, salt, MSG, black pepper, boil, playing to the floating foam on the line this soup pot as a pot of vegetable oil 200 grams (about consumption of 135 grams), lard 100 grams, 30 grams of bean paste, hot ginger 30 grams, 40 grams of pickled pepper festival, garlic 10, 50 grams of ginger , pepper 15 grams, sugar 25 grams, 10 grams of salt, MSG 5 grams, 3 grams of black pepper. Plus 500 grams of chicken or duck.

Wok set the fire, the next hot vegetable oil, the next bubble ginger, pepper foam section, the end of bean paste, ginger (film break) a few deep-fried , the decanter to the remaining oil, the next lard, garlic, pepper and other then a few deep-fried, pour the chicken or duck soup, cook for 10 minutes, the next sugar, salt, MSG, black pepper, boil, playing to the floating foam on the line this can be as hot pot soup pot.

2, main course
meat dishes: rabbit lumbar 50 grams, 50 grams of Duck, eel 50 grams, 50 grams of pig throat ring, luncheon meat 50 grams, 30 grams
Duck Vegetarian: lotus root 80 grams, 80 grams of lettuce, 50 grams of melon, Hong fungus 50 grams, 50 grams of dried bean curd, Chinese cabbage 80 grams, 50 grams of cauliflower, cabbage head 80 grams
spices: 250 grams butter, vegetable oil 100 grams, 150 grams of Pixian beans, Yongchuan lobster sauce 50 grams, 10 grams of crystal sugar, pepper 5 grams, 2 grams of pepper, 30 grams of dried chili, fermented glutinous rice juice 20 grams, Shao liquor 20 grams, ginger 10 grams of rice, 100 grams of salt , 10 grams of strawberry, cinnamon 10 grams, 10 grams of grass row, white fungus 10 grams, 250 grams of red pepper, soup 1,500 grams

3, production process:
1, the system brine. Wok stir, and lower vegetable oil burn 6 mature, the next Pixian beans (first duo thin) cakes, and speed into the ginger rice, pepper saute immediately after the soup. Chung Rong then add the black beans, small study of rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried pepper, grass and fruit and other condiments. Boil open fight to the bubble Serve brine.
2, the system main ingredient. The workers washed dishes, rabbit waist, eel, Duck cut into 2 cm length and width of the box; Duck, pig ring throat cut into 4 cm square. Luncheon meat cut into 4 cm square sheet; vegetables cut into thin slices about 3 cm. Wash the bamboo stick used will wear a meat dish into a string of about three forty grams.
3, hot system. Set each on a pot of brine, so that it remains a small boil, the various types of hot dishes made with the string of good bamboo stick, depending on the heat of hot dishes made mature.
4, Zhan Shi. Mature hot dishes made with red pepper and fry on the plate of salt, according to their own tastes need to dip pepper and salt consumption. Or dip or not dip more or less by themselves.
prone to problems and solutions:
hot system of unfamiliar products. Mala Tang ingredient used should be relatively easy to mature. Can not be used as chicken wings, chicken feet, duck feet, boiled beef and other raw materials is not easy. Eel, octopus a class of dishes, hot time of the system should be longer, when the hot system of these type of materials do not swing too much, too fast, You've got to master.
dry fish characteristics:
dry fish is a dish of Sichuan flavor darker, its color bright red, with spicy sweet and salty taste, is the leader in fish dishes.
practice of dry fish:
We know that in cooking fish dishes, such as Douban fish, braised fish, the fish mature and transfer to a plate, the pot of soup to hook into the water amount starch,SEO Services SEO Firm, the sauce stressed Pour over the fish, to thicken the sauce Wei Hou purposes. The pour over the fish, the fish taste more intense, this method called

dry fish production is not difficult, first of all the materials used limited, such as grass carp, yellow croaker, carp, crucian carp do.

doing, take 750 grams of a carp, a knife scrape off the scales, cut open, in addition to the five internal organs, to pull to the gills, wash. Ji crosswise in the fish on both sides of a knife blade, deep to the fish bone, put a little salt, rice wine to marinate (for easy tasty). If you do not burn the whole fish, can be inclined about 3.5 cm long knife cut into the block.

pot 150 grams of oil, burning the fish pot seven mature (oil temperature is higher, or fried fish easily broken, affecting food shape), fried to a light brown on both sides remove ( bombing of the time not too long).

Heat the remaining oil to pan, put pork into 25 Kocse soybean grain slightly larger than the small,replica coach handbags, the pot a little speculation that the release of Sichuan Douban sauce 25 grams (chopped fine) stir-fry until fragrant, put the amount of Ding Cong Jiangsuan, slightly fried, then cooked into 25 grams of rice wine, put a little soy sauce, you can add soup (or water), fish (no fish soup is appropriate), boil , plus 15 grams of sugar and salt, MSG. At this point will be moved to a small fire pan (keeping the soup slightly, otherwise the dry boil the soup, fish easy to burn through, and easily burned) simmer to burn through the fish, the pan plate. Boil the soup slowly over low heat, stirring with a shovel should be kept until the time Drizzle the fish sauce thick clear oil, vinegar, pour over the fish that is good


flavored pork