Sichuan cuisine recipes

Mapo tofu is a famous Sichuan dish that is popular all over the world. Its spicy taste is loved by everyone. Mapo Tofu is one of the famous traditional dishes of the Han nationality in Sichuan Province. The main ingredients are tofu, minced beef (pork can also be used), chili peppers and Sichuan peppercorns. Below is an introduction to the recipe of Mapo Tofu, the most authentic home-style recipe of Sichuan Mapo Tofu.

Method 1:

Ingredients: 1 piece of tofu, chopped green onion, red bean paste, fermented black beans, salt, cornstarch, pepper, soy sauce, cooking wine, chicken essence;

1. Cut the tofu into small pieces for later use. Sprinkle a little salt on the minced meat and add an appropriate amount of cooking wine to marinate for later use.

Pour water into the pot, sprinkle a little salt and bring to a boil, add the tofu cubes and blanch them. This will make the tofu tender and refreshing, and it will not break easily during frying.

2. Pour a proper amount of cooking oil into the pot. When the oil temperature is about 60% hot, add the meat filling and stir-fry over medium heat;

3. Stir-fry the minced meat until it changes color, then add 2 tablespoons of red bean paste; (If you don’t mind the trouble, you can take out the minced meat and add oil to stir-fry the red bean paste again);

4. After the red oil is cooked, add the chopped green onion and fermented black beans and sauté until fragrant;

5. Pour in hot water; (you can also use broth); 6. Add the previously blanched tofu cubes, cover the pot and simmer over medium-low heat for 3.4 minutes. If there is too much water, you can use high heat to reduce the sauce, thicken with starch, sprinkle with chicken essence, serve, and sprinkle with appropriate amount of pepper powder.

▽Authentic handmade maltose

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Most people born in the 80s have eaten this thing, but for those born in the 90s and 00s, some may have never even seen it. It tastes just like the current nougat, but the taste is unsurpassed. It also has the effects of strengthening the spleen, nourishing the stomach, moistening the lungs and relieving cough!

Twice-cooked pork is a specialty dish of the Han nationality. It is a traditional pork dish in Sichuan cuisine, one of the eight major Chinese cuisines, and is also called Aoguorou. Every household in Sichuan can make it. The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and rich flavor. The so-called re-cooking means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. It is often used as the first choice dish in Sichuan cuisine examinations. Twice-cooked pork has always been regarded as the top Sichuan dish and the embodiment of Sichuan cuisine. When people mention Sichuan cuisine, they will inevitably think of twice-cooked pork. It has good color, aroma and taste, and is pleasing to the eyes, making it the best choice for eating with rice.

Ingredients: pork belly (400g), green and red peppers (4), green garlic (200g)

Seasoning: Pixian bean paste (2 spoons), fermented black beans (10 grams), sugar (5 grams), chicken essence (appropriate amount), peanut oil (appropriate amount)

Method of twice-cooked pork:

1. Crush the ginger. Chop the green onion into small pieces. Chop the Pixian fermented bean paste into small pieces. Wash and clean the green garlic, and cut it diagonally into 4cm long segments.

2. Add enough water to the cooking pot, bring to a boil over high heat, then add ginger, green onion, garlic, and peppercorns. Cook until the soup is rich in flavor, then add the whole piece of pork hind leg meat into the pot.

3. When the meat is 60% cooked, take it out and soak it in cold water for 2 to 3 minutes.

4. Start slicing the meat while it is cold on the outside but warm on the inside. The slices should be cut to moderate thickness and evenly.

5. Add 10 ml of oil into a wok and heat over medium heat until it is 40% hot. Add the sliced ​​meat into the wok and fry, then add the chopped Pixian bean paste. 6 When the meat slices are fried into a "lantern nest" shape, immediately add sweet bean sauce, soy sauce, cooking wine and chicken essence, then add green garlic, turn to high heat, stir-fry until cooked and serve.

Tips

If you cut the cooked meat while it is hot, it will burn your hands. If you wait until the meat is cold, it will be easy to cut the fat and lean meat. So soak the meat in cold water for a while, so that it will be easier to cut.

▽Farmhouse smoked pork ribs

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Everyone has eaten cured pork ribs, but how many people have eaten the authentic Baiya smoked cured pork ribs? The color alone is different, not to mention the taste, which is far better than ordinary cured pork ribs. Just the smell of it has the scent of farm firewood, so this smell should have only existed in the past, and it is rare to eat it now!

Pickled fish is a classic dish, sour and spicy, with tender fish slices. If you want to learn how to make pickled fish, you must learn to fillet the fish. Filleting fish is a necessary step in making many delicious dishes. Sour fish and boiled fish are actually not difficult at all. Just a fish filleting session

How to make private pickled fish in super detailed version

1 Raw materials.

2 Wash the fish and remove the head. Place a kitchen towel underneath and on top, and use it to separate it into two pieces along the spine.

3. Cut up the fish. However, if you don’t buy fish in a supermarket, the fish seller will do this for you.

4. Wash the fish, slice off the bones and belly with a slanted knife, leaving only the fish meat.

5 Wash the fish head and bones and remove the blood stains for later use. It is best to wash it several times as this is the key to the milky white fish soup.

6 Wash the fish pieces to remove blood stains, put a kitchen towel underneath, and slice the fish from the tail with the knife at an angle of 40 degrees, with the blade facing the tail. Slice into fish fillets.

Rub 7 slices of fish fillet with a tablespoon of salt, then rinse with water and repeatedly wash until the fish fillets become crystal clear. Be sure to wash the fish until the fillets are transparent, so that the fish meat will have a better texture and be fresher.

8 Marinate the fish fillets with one teaspoon of salt, one teaspoon of white pepper, half an egg white and three teaspoons of dry starch, and mix carefully and repeatedly with your hands to mix evenly. Let sit for 20 minutes.

9Cut the sauerkraut into shreds and blanch it for later use. Cut the chili into rings and put it together with the Sichuan peppercorns. Prepare the fish skull and skin and slice the ginger.

10 Put oil in a pot and stir-fry scallions, ginger and garlic, then add fish head, fish tail, fish bones, fish skin, etc. and stir-fry for one minute.

11 Add sauerkraut and continue stir-frying for one minute. Add enough boiling water.

12 Bring to a boil over high heat, then simmer over medium heat for 20 minutes until the fish soup turns white. Add salt. Scoop out all the soup ingredients and spread them on the bottom of the bowl. (Each household has a different amount of salt, so be sure to adjust to your own taste).

13. Bring a pot of fish soup to a boil over high heat. Add the fish fillets little by little and shake the pot. When the top fillets are 70% cooked, remove them and place them in a bowl.

14 Filter the fish soup and pour it into a bowl.

15 Put oil in the pot, put in peppercorns and chili rings when the oil is cool, and cook over low heat. Pay attention to the chili peppers, which will turn red with a slightly yellowish color, shiny and crispy. Be careful not to overdo it.

16 Take out the peppercorns and chili peppers and place them on the fish fillets, and sprinkle the green and red peppers on the fish fillets.

17 Heat the oil over high heat until smoke comes out, then pour the oil over the fish fillets. Pouring oil is a very important step, it is the finishing touch. The oil must be heated until it emits blue smoke, and you should visually see blue smoke continuously coming out. It’s flavorful only when it sizzles when poured on.

Tips

This dish does not require chicken essence or MSG! Look, the fish soup is milky white, so fresh! The food tastes fresh and original, and is especially delicious.

1. Use good ingredients to make good dishes. The fish must be fresh. It is best to choose grass carp, black carp, catfish, which have thick meat and few bones. You must also buy good sauerkraut, otherwise it will have a strange taste. Good sauerkraut also needs to be blanched to remove the astringency of the pickled vegetables. It will be crispier.

2. After slicing the fish fillets, be sure to rub them with salt. Salt can remove some moisture from the fish fillets, making the fish meat firm and elastic. It is not easy to break, wash away the dirty water, change the water three times, and the fish fillets should be tender, white and transparent.

3. Marinate the fish fillets, put in all the ingredients, and massage with your hands for a while. It tastes better.

4. When cooking fish fillets, you must use the highest heat. Be quick and agile when putting the fish fillets in, and try to put them in within ten seconds. Then cover the pot and bring to a boil. The fish fillets are super tender at this time.

5. Take it seriously. I guarantee that the pickled fish made in this way is better than many big restaurants can match. Because we use real ingredients.

6. You can go to many fish shops and ask them to process and slice the fish for you. Come back and fillet the fish yourself. Many people think that thicker fish fillets are less likely to break, but on the contrary, the thinner they are, the less likely they are to break. When slicing fish, the degree of inclination determines the size of the fillet!

7. Adding some chopped chili peppers to the pickled fish will add another layer to the flavor. But my family is moving and we happen to be out of chili peppers, and I don’t want to buy any. I think adding it will make the flavor more flavorful, while not adding it will make the flavor lighter. Both are delicious. Also, you can add vermicelli, udon noodles, etc. at the bottom, which is also good.

8. Cooking should be pleasing to the eye, so I added some green and red peppers cut into oblique slices at the end, which looks very beautiful visually~

Kitchen utensils used: cooking pot, frying pan