Who can give a better recipe for Sichuan cuisine? Some commonly used dishes

The practice of braising yellow croaker

Braised pork is a cooking technique, with rosy color, fresh, salty and slightly sweet taste, crisp and delicious, and yellow juice. Everyone likes to eat yellow croaker. Yellow croaker can be divided into fresh and frozen. Fresh yellow croaker is usually eaten steamed, while frozen yellow croaker is used for stewing.

Practice of Sour Radish Old Duck Soup

Sour radish old duck soup is a famous product in Sichuan cuisine. It is bright in color and delicious. It also has the effects of clearing away heat, eliminating dampness and preventing colds. This is a delicious slimming soup. Not only that, using this duck soup to soak noodles or rice noodles is very irritating, so eat it while it is hot.

Practice of Sichuan chilli shrimp

The practice of spicy shrimp Spicy shrimp and spicy crab are loved by many people, but they can do very little at home, or they can't always taste the hotel. Here is a brief introduction to a spicy shrimp, which is a classic practice. Sichuan cuisine

Practice of cooking fish in Sichuan

Main ingredients: grass carp 1 (about 1000g) Accessories: egg 1, salad oil 1000- 1500g, soup 1250g, refined salt 5g and monosodium glutamate 3g.

The method of fried chicken with salt and pepper (illustrated with pictures)

Salt and pepper is one of the common seasonings in Sichuan cuisine. It is made by frying pepper particles and grinding them into powder, adding fried salt and mixing well. Pepper and salt are mostly used in hot dishes, because they are fragrant, spicy and salty, and are usually used for seasoning or dipping fried foods. Today, pepper and salt are main raw materials.

Practice of glutinous rice in Sichuan

Production materials of Sichuan-style glutinous rice: main ingredients: glutinous rice, bacon, peas, potatoes, green peppers, seasonings: salt, chicken essence, pepper, pepper and ginger teach you how to make Sichuan-style glutinous rice, and how to make Sichuan-style glutinous rice delicious 1. After washing the glutinous rice,

The method of spicy beef tendon

Sauce method: (1) Chop a tablespoon of finely chopped shallots; (2) One tablespoon of Zhenjiang balsamic vinegar, two teaspoons of soy sauce, honey and sesame oil, and appropriate amount of chicken essence (or not); (3) Stir well to obtain delicious sweet and sour juice (you can add spicy juice if you like).

Practice of Wushan fat loach

Ingredients: 500g of loach and 250g of green bamboo shoots. Wushan fatty loach is characterized by softness, spicy and delicious flavor. Teach you how to make Wushan fat loach, how to make Wushan fat loach, try Wushan fat loach: after killing the loach,

The practice of braised beef

Cuisine: Sichuan cuisine taste: spicy raw materials: beef brisket 1 kg, white radish 500 g seasoning: pickled pepper 15 g ginger 20 g dried red pepper, 4 garlic and 4 cloves pepper 15 octagonal 1 tsaoko 1 beef pot with red soup.

The Method of Cold Noodles in Sichuan

Ingredients: noodles, cucumber Sichuan cold noodles: 1. Mix flour with cold water, an egg and a little salt. 2. Press the noodles out with a noodle press for later use. 3. Shred cucumber, heated with hot water in China. 4. Add noodles, cook them and put them in the refrigerator.

Practice of burning blood with sauerkraut

Blood curd is the name of Sichuan people for blood tofu made from animal blood. The origin of this name is unclear, probably related to the red shape of blood tofu, and red is naturally prosperous. Blood is a good thing with nutrition, but it is very fragile.

The practice of Qianjiang chicken offal

Recipe ingredients: chicken intestines, chicken liver, chicken heart, etc. Recipe ingredients: fried potatoes, peppers, pickled peppers, fresh onions, sour radishes, sour beans, etc. Recipe practice: spicy taste, delicious color, mellow and delicious, chicken offal hot pot serving.

Sichuan style ganshao shrimp

Dry frying is a cooking technique, which was originally created by Sichuan chefs. It is made by frying minced meat and boiling juice, adding seasonings such as bean paste, and then adding ingredients to cook until the juice is dry and tasty. Min Yi said that the soup must be boiled to make the shrimp firm and tasty.

Sichuan style stir-fried beans

Dry frying is a cooking technique of Sichuan cuisine, that is, cutting beans and vegetables into sections, frying them in a pot with a little oil until the beans are wet, and the dry sesame oil is bright, crisp and refreshing. This Sichuan dish cooked today is to dry the beans a little ... 2008-11-1212: 56: 45-99 Caipu.

Practice of Sichuan style eggplant

Sichuan eggplant Sichuan eggplant ingredients: eggplant. Materials and practices: eggplant 1 strips are split in two, and the skin is cut with a cross knife first, then fried in an oil pan until golden brown, and then taken out of the pan for later use; Put oil in the pan, add green pepper, pickled pepper and bean paste, and fry the bacon with the fried pepper.

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Qiuxi braised silver carp

Practice: 1. Cut silver carp into small pieces and season with salt, cooking wine and watercress (about 15 minutes). 2. Heat oil (put more oil), add dried peppers and prickly ash, stir-fry until spicy, add onion, ginger and garlic and stir-fry until fragrant. How to code Sichuan hot and sour noodles again?

When making Sichuan hot and sour noodles, lasagna is the main ingredient. Lasagna has two advantages: first, it is not easy to rot after being cooked for a long time, and it is not easy to lose its smooth and elastic taste; Second, lasagna can absorb the sour and spicy taste of soup, making it more fragrant and delicious. Sichuan Hongyou wonton soup (illustration)

Wonton is one of the famous snacks in Chengdu, Sichuan. It is made of dough wrapped with meat stuffing, boiled and added with clear soup, red oil and other seasonings. The boiled wonton soup is thin, tender, smooth and delicious, and the soup is spicy, rich and delicious.

How to stir-fry chicken offal in Sichuan style

Chicken offal refers to the internal organs of chicken, that is, chicken heart, chicken essence, chicken intestine and chicken liver. Chicken offal has a strong fishy smell. Stir-frying with pepper, pickled pepper, onion, ginger and garlic can not only remove the smell of chicken offal, but also make the finished dish crisp, tender, fragrant and spicy, which greatly increases people's appetite. ..