The most common dim sum in Sichuan

Dim sum is a very distinctive food in our country, and there are dim sum of various flavors all over the country. Due to different geographical environments, people in different places have great differences in food preferences and cooking methods, which is why the specialty foods in different places are completely different. There are also many very common dim sum in Sichuan. So, what are the most common dim sum in Sichuan?

Sweet and sour pineapple Japanese tofu

Ingredients: 2 Japanese tofu, 200g pineapple, 5 small tomatoes, 1 small green pepper, tomato sauce, salt, sugar, cornstarch

practice

1. Peel the pineapple and cut into small pieces; wash the cherry tomatoes and cut them in half; wash the green peppers, remove the seeds and cut into pieces

2. Cut the Japanese tofu into two pieces from the middle, squeeze out from the sealed part, and cut into pieces of equal size.

3. At this time, heat the oil in a pan, pour a little more cornstarch (I used corn starch) into the dish, and put in the Japanese tofu.

4. Shake the plate to make sure each piece of tofu is evenly coated with cornstarch.

5. Put chopsticks in the oil pan. When bubbles appear around the oil, put the Japanese tofu coated with cornstarch in. Fry over medium heat.

6. When you feel the tofu is firm and crispy, pick it up and drain the oil. If you want it to be crispier, you can fry it again over high heat after it cools down.

7. Pour tomato sauce into the pot, add a little salt and sugar. If the tomato sauce is too thick, add a little water. Bring to a boil over low heat. Pour in pineapple, cherry tomatoes, and green peppers and stir-fry evenly.

8. Turn off the heat when the sauce is thick, let it cool down a bit, pour in the Japanese tofu, gently stir evenly, so that each piece of Japanese tofu is covered with the sauce.

Sichuan Twice-cooked Pork

Ingredients: 400g pork belly with skin, 2 green garlics, 1 green pepper, 1 red pepper, 5 slices of ginger

Seasoning: 1 1/2 tbsp Pixian red bean paste, 1 tbsp cooking wine, 1 tbsp soy sauce

practice

1. Remove the hair from the pork with skin, clean it, put it into a pot of cold water and cook until it is cooked and hard.

2. Rinse the cooked pork, let it cool, and cut it into thin large slices.

3. Put only one teaspoon of oil in the pot, add the meat slices and ginger slices, and fry slowly over low heat until the oil comes out and the surface turns golden yellow.

4. Add 1 1/2 tablespoons of red bean paste.

5. Stir-fry until red oil comes out, then add a spoonful of light soy sauce and cooking wine and stir-fry for a while.

(If you put a lot of bean paste, you can skip the soy sauce, otherwise it will be too salty)

6. Add green garlic, white, red and green peppers.

7. Stir-fry until the white and red garlic and green pepper are cooked.

8. Finally, add the green garlic leaves and stir-fry for a while before serving.

Sichuan cold cake

Ingredients: 500g rice, 50g gypsum, 400g brown sugar

practice

1. Soak the cleaned machine-made rice in cold water. When it can be ground into powder by hand, drain the water and add 700 grams of water. Grind it into fine paste and sieve it for later use.

2. Soak the gypsum in 200 grams of water and stir it, then let it settle and clarify the gypsum water for later use.

3. Add a little cold boiled water to the brown sugar and grind it into juice, then put it in the refrigerator to cool.

4. Put 2 kg of water in an aluminum pot and bring it to a boil. Stir the rice slurry evenly, pour in boiling water (pour slowly), stirring as you pour, until the slurry is cooked, then drop in gypsum water, stir evenly, let it solidify, take out a piece and put it in cold boiled water. It is OK if it is not sticky when touched by your hand. If it is sticky, add a few more drops of gypsum water.

5. Place the rice cake in a square plate, press it flat, soak it in cold boiled water, and place it in the refrigerator. When eating, cut into small diamond-shaped pieces and pour brown sugar juice on them.