The practice of pickled fish introduces the dishes and their functions in detail: home-cooked recipes

Materials for making pickled fish: main ingredients: 1, one fresh fish, sliced, mixed with two spoonfuls of starch and one spoonful of salt. 2, about half a catty of sauerkraut, shredded. 3, eight pickled peppers, chopped. 4, about 20 peppers. 5, a small piece of ginger, sliced. 6, half a garlic, sliced. 7. Four onions, chopped. 8. Two spoonfuls of cooking wine. 9, a spoonful of chicken essence.

Teach you how to cook fish with Chinese sauerkraut, and how to cook fish with Chinese sauerkraut is delicious.

1, put oil in the pot and heat it to 60%. Add pepper, ginger and garlic and stir-fry until fragrant, then add shredded sauerkraut and stir-fry for about half a minute.

2. Add soup or water, bring to a boil, and then cook the fish head, fish bones and cooking wine for about ten minutes.

3. Pour into the soup pot and boil. Shake the fillets well and put them into the pot one by one.

4. At the same time, wash the wok and put it on the fire, put the oil to 60% heat, add the pickled peppers and stir fry over low heat (people who like spicy food can add two spoonfuls of oil peppers to stir fry together at this time).

5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.

6, continue to cook for about a minute, add chicken essence and stir well, you can eat.

Detailed explanation of Sichuan style boiled pork slices

Cuisine and efficacy: Sichuan cuisine

Production materials of Sichuan-style boiled pork slices: main ingredients: tenderloin, Pixian bean paste, Chinese cabbage, egg white, starch, pepper, pepper, onion, ginger, garlic and garlic sprouts.

Teach you how to cook Sichuan-style boiled pork slices, and how to cook Sichuan-style boiled pork slices is delicious.

1, buy 300g tenderloin.

Step 2 slice.

3. Slice the meat with egg white and starch paste.

4. Pixian bean paste 1 spoon.

5, pepper, pepper, onion, ginger, garlic, garlic and other ingredients.

6. Add a little oil to stir-fry Pixian bean paste, and add a little pepper and onion, ginger and garlic.

7. Add a bowl of water to start a big fire.

8. After the fire boils, quickly add meat slices, add salt and monosodium glutamate, and turn off the fire. (Sliced meat doesn't taste good after a long time)

9. After turning off the fire, quickly go to the soup pot at the bottom of the dish (Chinese cabbage is easy to cook and water).

10, you're done. You can sit down and taste delicious food.

Fish-flavored shredded pork DIY chef: Wen Yi

Cuisine and efficacy: Sichuan home-cooked recipes

Taste: Fish.

Materials for making fish-flavored shredded pork: pork tenderloin 30ml, auricularia auricula 10 bamboo shoot 200g, chopped green onion 1 spoon (15g), Jiang Mo 1 spoon (15g) and garlic 1 spoon. 38+0 teaspoon (5ml) sugar 1 teaspoon (15ml) salt 1/2 teaspoons (3g) sesame oil 1/2 teaspoons (3ml) water 3 teaspoons (45ml) water starch 4 teaspoons (60ml, used twice).

Steps of fish-flavored shredded pork:

1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.

3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.

4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky. Super wordy: * * When cutting meat, remember the famous saying "cut cattle and sheep vertically". In other words, pork should be cut along the texture of the meat. * * When soaking the fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus. * * Be sure to mix the juice in advance for later use. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.

Decomposition ... Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, stir well and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use. Heat the pan, pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is not cooked. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork. Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

How to cook fish-flavored eggplant (Sichuan food)

Fish-flavored eggplant:

Fish-flavored eggplant is fish-flavored roasted eggplant. Fish-flavored eggplant is a well-known flavor in Sichuan cuisine, and its representative dish is fish-flavored shredded pork, which is said to beNo. 1 in the restaurant menu, showing its popularity.

Fish flavor is made of Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion, garlic and other seasonings to create a salty, slightly spicy and somewhat sweet and sour taste. Because these seasonings were originally used to make fish, they were named Yuxiang, and later developed into a fragrant type. Imagine using spices to create a taste, which is really high.

Many friends think that the taste of fish is not easy to master. The sweet and sour taste is not that taste at all. In fact, there are several key points to make delicious fish. First, use pickled peppers made in Sichuan. The important smell of fish is kimchi. Both sour taste and spicy taste come from kimchi, so choosing high-quality kimchi is the key to making delicious fish. Secondly, ginger, onion and garlic are indispensable. Sichuanese pay attention to seasoning when cooking, so they use enough ginger, onion and garlic when cooking fish. Then there is the ratio of vinegar, soy sauce and sugar. Don't use too much vinegar, or the sour taste will suppress the smell of kimchi. The specific proportion is indicated on the materials in the formula.

Materials:

2 long eggplants, about 500g.

25g onion, garlic 15g (about 3 petals), ginger 10g, 25g pickled pepper, salt 1/4 teaspoon (1g), sugar 1 teaspoon (65438+2.5ml), etc.

Exercise:

1, eggplant washed and pedicled, cut into strips or hob blocks.

Don't put oil in the pot. Put the eggplant strips into the pot and stir-fry over medium heat until the eggplant becomes soft.

3, onion, ginger, garlic minced, soaked in red pepper minced.

4. Mix salt, sugar, vinegar, soy sauce, broth and starch to make sauce for later use.

5. Heat the pan and put the oil, add the soaked red pepper and stir-fry to give the fragrance, and stir-fry the red oil.

6. Add chopped green onion, minced garlic and Jiang Mo, stir-fry together, and stir-fry for fragrance.

7. Add eggplant strips and stir well.

8. Pour in the sauce and mix well.

Eggplant is fried without oil first, in order to taste fresh but not greasy. You can also use the microwave oven or fry it first.

The method of authentic Chongqing spicy chicken

Chongqing spicy chicken can be said to be the most authentic spicy chicken, because the practice of spicy chicken originated in Chongqing. If you don't know how to cook Chongqing spicy chicken, don't open a restaurant, so it's not difficult for Chongqing spicy chicken to do so. Here's how to make authentic Chongqing spicy chicken:

Materials of spicy chicken:

Whole chicken 1 about 1000g, dried red pepper 80g, pepper 20g, one piece of ginger, 6 or 7 cloves of garlic, appropriate amount of cooking wine, salt, sugar and white sesame seeds.

The amount of dried red pepper and pepper should be adjusted according to their tolerance to spicy food. The amount I use is quite spicy.

Practice of Chongqing Spicy Chicken:

1. After the whole chicken is cleaned, the head and claws are removed and chopped into small pieces of about 2 cm; Slice the garlic and cut the dried pepper into small pieces.

2. Pour the cooking wine and salt into the chicken pieces, mix well and marinate for 20 minutes. Put enough salt, and the salty taste of the finished product depends on the salt put at this time.

3. Heat the oil in the pot. When it is very hot, pour in the chicken pieces, fry them until the surface of the chicken pieces is brown, and take them out.

4. Leave a proper amount of base oil in the pot, add garlic slices and stir-fry until fragrant, dry pepper segments and pepper, stir-fry until spicy, and then pour in fried chicken pieces and ginger slices.

5, continue to stir fry, add a little sugar, sprinkle with white sesame seeds, stir well and serve.

Remarks:

1. When pickling chicken pieces, you should put enough salt at one time, because the fried chicken pieces will not taste when the surface is dry, so you must put enough in advance.

2. The oil of the fried chicken pieces should be burned hot enough to make the skin of the chicken pieces crisp quickly, so that the fried chicken pieces are tender and smooth. If the oil is not hot enough, the skin will not burn and the meat inside will fry.

3, Chili peppers need a lot, and they are very enjoyable to eat. There are many materials left after eating, so you can continue to cook other dishes.

Practice of cooked pork in Sichuan

Ingredients: pork belly, 400g green garlic, 2 green peppers, red peppers 1, ginger slices 1, 5 slices.

Seasoning: Pixian red oil bean paste 1 and 1/2 tbsp cooking wine 1 tbsp soy sauce 1 tbsp (you can avoid putting out too much bean paste, otherwise it is too salty).

1. Pork with skin, unhairing, washing, and cooking in a cold water pot until cooked and hard.

2. Wash and cool the cooked pork, and cut it into thin slices and chunks.

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

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

5. Stir fry until the red oil is out of the pot, then add a spoonful of soy sauce and cooking wine and stir fry for a while.

If you put too much bean paste, you can avoid putting it out, otherwise it will be too salty. )

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

7. Stir fry until the green garlic is white and red, and cut off the green pepper.

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

Illustration of the whole process of meat production method in Guo Hui, Sichuan

Production method:

Ingredients: garlic sprout, pork.

Accessories: pepper, garlic and ginger.

1. I've always wanted to make authentic Sichuan-style pork. Try this time. A catty of pork belly is cooked and blood is broken.

2, the meat is still a little bloody, sorry! The composition is shown in the figure.

3. Stir-fry pepper, garlic slices and ginger slices in cooked oil.

4. Slice the meat and stir fry.

5, the meat changed color, because there was a lot of fat, so it exploded for a while.

6. Pixian watercress.

7. Without soy sauce, Pixian watercress is not needed, and little salt is added.

8, under the garlic seedlings, stir fry a few times.

9, the appearance before the pot.

Mapo tofu is one of the most famous Sichuan dishes. It is made of tender tofu, minced beef, dried pepper, prickly ash and Pixian bean paste. The dishes are spicy, delicious, tender and smooth. Helen likes to eat Mapo tofu, because the surface of tofu is covered with a layer of red spicy oil, which not only looks great, but also smells like Chili. Eating while it is hot not only makes people sweat, but also increases their appetite.

Cooking materials (three people)

Ingredients: tender tofu (1 box, 500g), minced beef (150g), dried pepper (15) and Jiang Mo (half a tablespoon).

Hot sauce: Pixian bean paste (2 tbsp), Haitian Super Gold Label Soy Sauce King (1 tbsp), white sugar (1/2 tbsp), cooking wine (1/2 tbsp), pepper powder (1 tbsp), and chicken powder (.

Seasoning: oil (3 tbsp), salt (1 tbsp), pepper powder (1/2 tbsp), corn flour (1/2 tbsp).

1 Dice tender tofu and dry pepper; Mix 1/2 tablespoons of raw flour with 3 tablespoons of clear water to make raw flour water.

2 Boil half a pot of water, add 1 tablespoon of salt, blanch the diced tofu in boiling water for 30 seconds, and drain the water for later use.

3 Take an empty bowl, add all the seasonings of hot sauce and mix well to make hot sauce for later use.

Heat 3 tbsps of oil, stir-fry Jiang Mo and dried chili over low heat, pour in minced beef, and stir-fry until the meat becomes discolored.

5 Pour in the spicy sauce, stir well with the minced beef, and cook until boiling.

6 pour in tender diced tofu and mix well. Pour in cornstarch and thicken with water. Sprinkle with 1/2 tablespoons of pepper powder and serve.

Kitchen god tips

1, after the tofu is diced, it should be boiled with salted water to remove the beany smell and make the tofu not fragile or rotten when cooked.

2. When cutting tofu, flying water and stir-frying, the knife should be as steady and light as possible, and don't cut the tofu into pieces.

3. Before cooking Mapo tofu, thicken it with raw powder water to make the soup thick and spicy.

4, the application of pepper powder to adjust the hemp flavor, do not use pepper particles, or you will bite the pepper particles when eating tofu, it will be very spicy and not delicious.