Xiaobian today brings you a Sichuan cuisine recipe. To help people understand the food in their lives. Let the food around everyone.
The following is to introduce several methods of Jindian Sichuan cuisine. Classic Sichuan cuisine - Konjac barbecued ribs 500g, Konjac 500g, 10 dried chilies, 5 star anise, half a bag of hot pot bottom material, appropriate amount of bean paste, cooking wine, sugar, vinegar, dark soy sauce, shallot, ginger, garlic slices suitable for short ribs, boiled water for a while, scoop up. Cut konjac into strips, boil water with salt, cook for a few minutes to taste, remove. Prepare the hot pot with low heat, stir-fry the dry pepper seasoning until it is spicy, and add the right amount of oil.
Fry onion, ginger and garlic in oil until fragrant, then add bean paste and hot pot base until the oil turns red. Stir-fry the ribs in high fire, and add a small amount of cooking wine, vinegar, sugar and soy sauce. Let the ribs color and oil out as much as possible. Add boiling water until it is over the ribs. Bring to a simmer. After about 20 minutes, add konjac and simmer. Turn the heat down. Cook the ribs thoroughly.
Sichuan cooking back material meat, pickled ginger, pickled sea pepper, bean paste, sweet sauce, MSG, salt, garlic practice first let you see the main raw materials of meat, to pot, is to heat the pot, the hotter the better, mainly in order not to let the meat in the process of explosive pot fried meat. You can add some salad oil to it before you pop it. The meat I bought today was a little lean, so it didn't get much oil. Add some oil to make it easier to burst the oil to the meat when it is ready to explode, lift the pot, and leave the oil in the pot. Change to low heat stir-fry ginger, pickled sea pepper, bean. The purpose of using low heat is to prevent the seasoning from frying because of the fire, so that his aroma and taste are out on the line after the seasoning is fried, the meat is returned to the pot.
Twice-cooked meat, of course, needs to be cooked more than once. Then add sweet sauce, color, of course, adding sweet sauce is also a key to flavor, with sugar is the same reason. How about that? There's color and a dash of MSG. At this time the meat has been basically fried, if you feel almost taste can also add some salt into the garlic shoots, and then add fire to fry. Be careful, don't fry the garlic shoots dead, fry some more fragrant!
Pepper sesame ingredients: 6 chicken legs, 6 Hang pepper, 1 small handful of millet pepper (optional), 3 green Onions, 3 coriander, 1 small piece of ginger, seasoning: rattan pepper oil 2 TBSP, sesame oil 1/2 TBSP, red oil pepper 2 TBSP, light soy sauce 2 TBSP, sugar 1 TBSP, salt 1/2 TSP, MSG 1/2 tea Method Hang pepper and millet pepper wash and cut into circles; Chop 1 shallot into mince; Cut coriander into small pieces; Put the washed chicken legs into a pan with the ginger slices and 2 spring Onions. Pour in enough to cover all the ingredients. Cover the pot and bring to a boil over high heat. Skim off the surface with a spoon, then cover and simmer over medium heat for 5 minutes.
After 10 minutes, remove the chicken legs and immerse them in ice water until completely cool down, then remove and chop small pieces into a large bowl. Add rattan pepper oil, sesame oil, red pepper, light soy sauce, salt, MSG, white sugar and cut green pepper into the bowl containing several pieces, and then mix well. Finally add sliced spring onion and coriander and mix well.
Back pan materials with skin pork 400 grams, 2 green garlic, 1 green pepper, 1 red pepper, 5 pieces of ginger, seasonings: Pixian red oil bean sauce, 1 and 1/2 big spoons, cooking wine 1 big spoon, light soy sauce 1 big practice even skin pork, hair wash, put in cold water pot cooked until hardened. Rinse and cool the cooked pork and cut into thin, large slices. Put only a teaspoon of oil in the pan, add the meat and ginger slices, slowly fry over low heat until the oil is out, and the surface becomes golden brown. Add 1 1/2 tablespoons of red bean paste.
Stir fry until red oil comes out, then add a spoonful of light soy sauce, cooking wine stir-fry for a while. (If you put more bean paste, you can also avoid releasing light soy sauce, otherwise it will be too salty) Put green garlic white and red, green pepper stir-fry until green garlic white and red, green pepper can be cut off. Finally add the green garlic leaves, stir-fry for a moment and remove from the pan.