What dishes in Sichuan cuisine are delicious and cheap?

When I hear Sichuan food, my first thought is kung pao chicken. Kung pao chicken is relatively cheap and popular here, and many students will like it.

So, what does kung pao chicken do? Let's take a look together!

Sichuan cuisine-kung pao chicken

Ingredients: chicken breast 1, cucumber 1, carrot half, a little peanut, 2 cloves of garlic, 2 slices of ginger, Pixian bean paste 1 spoon, a little pepper, a little salt, sugar: vinegar1.5:/kloc-0.

working methods

1. Cut the chicken breast into small dices with uniform size and wash it for later use.

2. Add oyster sauce, soy sauce, cooking wine, starch and salt to the diced meat and marinate for half an hour.

3. Dice cucumber and carrot evenly, stir-fry peanuts, and prepare garlic and ginger.

4. Soy sauce, sugar: balsamic vinegar (1.5: 1), salt, starch, and appropriate amount of water are mixed into a bowl of juice.

5. Slide the diced chicken into a non-stick pan, take it out, add a little base oil, stir-fry the pepper in warm oil (after frying, filter it out)+Pixian bean paste+ginger and garlic, add diced carrot, stir-fry for 1 min, add diced chicken+diced cucumber, and continue to stir-fry for 1 min.

6. Pour in the bowl of juice, collect the juice over high fire, and finally add the cooked peanuts, turn them over and take them out!

The second Sichuan dish, Dragon Wonton, is also delicious. Let's have a look.

Sichuan cuisine-Long wonton soup

Ingredients: pork stuffing, the thinner the skin, the better, salt, chicken essence, monosodium glutamate, Jiang Mo, garlic paste, starch, cooked soybean oil, secret Chili oil, boiled for 4 hours, white pepper, kelp, small vegetables and bone soup.

working methods

1, take a stainless steel basin, pour the meat stuffing, add salt, chicken essence, monosodium glutamate and ginger powder, cook a spoonful of dried soybean oil, white pepper powder, a spoonful of secret Chili oil, a little starch and water, and stir together. Add 2-3 times of water to make the meat more tender, and put it in the refrigerator for 30 minutes before packaging, which is more delicious.

2. Save the wrapped wonton soup for later use. Boil the boiling water and put it in wonton soup for 2-3 minutes in turn. Add kelp and vegetables, and the wonton soup will float on the water after cooking.

3. Put all the ingredients in a bowl+vinegar+pepper powder+secret Chili oil, wash the seasoning in the broth, and then put your hands in the bowl.