Sichuan recipes, home cooking, pictures

When talking about local delicacies, we can't help but think of Sichuan cuisine. Sichuan cuisine is famous for its spicy flavor. Many people of all ages love Sichuan cuisine. Our most common specialties such as Kung Pao Chicken and Kung Pao Chicken all originated in Sichuan. So do you know how to cook delicious Sichuan home-cooked dishes at home? If you want to learn, follow the editor for training.

Sichuan home cooking recipes

1. Shredded Chicken Cold Noodles

Ingredients: 450g dry buckwheat noodles, 50ml soy sauce, 50ml sesame oil, 1 tablespoon white vinegar, 1 tablespoon white sugar, 1/2 tablespoon chili oil, 1 red bell pepper, cut into thin strips, 230g green onion, 2/3 cut into sections, 1/3 cut into thin strips, 2 carrots, cut into thin strips

practice:

1. Take a large iron pot, add water and bring to a boil, add a little salt to the water, put in the noodles, and cook until the noodles are of the right hardness and softness. Take out the noodles, rinse them with cold water, then dry them and put them in a bowl for later use.

2. In a small bowl, mix together 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, vinegar, sugar and chili oil.

3. Pour the seasoning into the bowl with noodles, and stir the noodles and seasoning thoroughly with chopsticks. Cover the bowl and refrigerate for 2 hours, or up to 24 hours, stirring occasionally.

4. Take out the mixed fresh noodles and warm them up at room temperature. Add remaining 1 tablespoon soy sauce and 1 tablespoon sesame oil and toss. Then add shredded chili peppers, green onion segments, and half the amount of shredded carrots and mix well.

5. Sprinkle green onion shreds and orange carrot shreds on the noodles for garnish before eating.

2. Sichuan hot pot meat

Raw materials: 400g pork with skin, 2 leeks, 1 chili pepper, 1 hot pepper, 5 slices of ginger

Condiments: 1 1/2 teaspoons of Chengdu Pixian red bean paste, 1 teaspoon of rice wine, 1 teaspoon of light soy sauce

practice:

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

2. Wash the cooked pork, let it cool, and cut it into thin and large pieces.

3. Put only one teaspoon of oil in the pot, add the pork and ginger slices, and slowly stir-fry over low heat until oil comes out and the surface turns orange.

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

5. After stir-frying until the chili oil comes out, add a spoonful of light soy sauce and rice wine and stir-fry for a while.

(If you put more Pixian bean paste, you can avoid the problem of smoking, otherwise it will be too salty)

6. Invest in white and red leeks and hot peppers.

7. Stir-fry until the leeks turn white and red and the peppers are cooked.

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

3. Boiled meat

Raw materials: 500 grams of beef and mutton,

Supplementary materials: 100g rapeseed, 50g chives,

Seasoning: 30g cooking oil, 15g rice wine, 5g soy sauce, 5g corn flour, 10g Pixian bean paste, 10g chili pepper (red, pointed, dry), 5g Sichuan pepper, 5g shallot, 3g ginger, 5g white garlic

practice:

1. Wash the beef and mutton, cut them into slices, add tapioca starch, salt, rice wine and soy sauce and stir;

2. Wash and cut rapeseed and chives into sections;

3. Heat the pan, add dried chili peppers and Sichuan peppercorns, stir-fry until crispy, remove and let cool;

4. Grind the peppercorns and cut the chili peppers into strips;

5. Cut the green onion into flowers, and cut the ginger and garlic into slices;

6. Bring the oil in a wok to a boil, add scallion segments, scallion and ginger slices, and Pixian bean paste and fry until fragrant, add appropriate amount of water, salt, chicken essence, leek moss segments, and rapeseed segments and boil;

7. Pick up the chives and rapeseed and put them into the soup bowl;

8. Put the tender beef into the boiling soup, cook over low heat until the beef and mutton are well cooked, pour into a soup bowl, sprinkle with chili pepper segments and minced pepper;

9. Heat the oil in a wok, add dried chilies and Sichuan peppercorns and fry until fragrant, then pour into the soup bowl.

Today, the Sichuan Home Cooking Recipes will bring you three of the most classic dishes. If you master these three dishes, I believe you will be able to display your skills in your daily life. Sichuan cuisine is dominated by spicy taste. Friends who cannot eat chili in their daily diet can consider adding chili peppers when choosing condiments. Sichuan cuisine is delicious and unforgettable. Following the editor’s recipes for Sichuan home-cooked dishes today, I believe you can also make delicious Sichuan cuisine.