Sichuan's water is a special kind of practice, with the national popular boiled fish, there is acceptance and love or even infatuation on this practice. This seemingly complex dishes, it is actually very simple and easy to do on the heat, a knife is not too high a requirement and only need to pay attention to several details, can make it to Shuizhuroupian amazing! Come on, let's work together to make a tasty Shuizhuroupian !
Raw materials:
Pork (or beef) 250 grams of lean meat
Chinese cabbage (or other seasonal vegetables such as lettuce) 200 grams
Pixian watercress 50g (3 tablespoons)
Cooking wine 25 grams (1.5 tablespoons)
Starch 25 grams (1.5 tablespoons)
Salt 2 grams (about 1 / 2 teaspoon)
Essence of Chicken with a small amount of
10 grams of dried hot peppers
Pepper 20
Appropriate green
Broth 400 grams
Oil 100 grams
Soy sauce 3 grams (1 teaspoon)
5 grams of sugar (1 teaspoon)
4 garlic (peeled, cut at the end)
Ginger 5 grams ( shred )
Practices:
1, the lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 cm thick sheet of large (but probably not a strict measure, a number of short thin would have been better), if all that bad, can meat slightly cold freezer until hard, when some slices of meat with a starch, cooking wine, salt and a small amount of water absorbed slightly salted meat READY grasp.
2, cabbage washed his hands torn large leaves, Chinese cabbage oblique upper sliced with a knife;cutting green onions chopped onion Wash; dry chili stand above cut with scissors; Pixian READY chopped watercress.
3, 40 grams into the pan with oil, Add dry chili and pepper Fried
was used in fire red brown, remove inactive.
4, to the fire, will be within Cut green onions Add Speculation
pan, then put off fried cabbage Health, Shop in the bowl with stand.
5,Burning
heat, and then poured into 40 grams of oil, watercress and ginger Add Pixian Speculation until oil come out.
6, adding broth, boiling.
7, will souse pot Add the meat, set aside, scattered with chopsticks, to be dispersed until meat change color when adding soy sauce, chicken, sugar, flavoring.
8, together with the meat and broth into the bowl of cabbage paved.
9, will be pre-fried dried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly garlic also on the meat.
10, dry wash pot, Add 20 grams of oil, very badly 9 into heat (smoke), and then pouring hot oil evenly on the meat can be.
如何炒麻辣香锅
Mapo tofu has enjoyed wide popularity as the most famous kind of Sichuan food. Original Mapo tofu tastes powerfully hot with unique numbing and spicy flavors. The feel of this particular Sichuan dish is often described by local cooks as being “numbing, spicy, hot, delicious, tender and soft, aromatic and flaky”. These key properties are considered to define an authentic dish of Mapo tofu. Truely-flavored Mapo tofu is increasingly easy to find outside China today, but only in some Sichuanese restaurants not yet to adapt the dish for non-Sichuanese tastes. It is said that Mapo tofu has been introduced to Japan in the form of packaged fast food.
How to Cook Mapo Tofu
Ingredients
1 block tofu (300g)
120-g finely minced pork
3 tablespoons Sichuan spicy bean paste (preferably made in Pixian County)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 20mm length)
2 cloves garlic (well chopped)
1/2 cup water
Salt to taste
Method:
Step 1. Cut the tofu into small cubic, drain the water and set aside.
Step 2. Bring a wok on the high heat and pour in the cooking oil and chili oil. When the oil becomes properly hot, add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.
Step 3. Add chili powder, soy sauce, fermented black beans and stir-fry until aromatic.
Step 4. Add the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Bring to low heat and simmer for about 3-5 minutes until the sauce thickens.
Step 5. Add the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. The dish is ready to serve.
Cooking notes
1.To tone down the numbing spiciness of this dish, use less roasted peppercorn powder, chili powder, and chili oil. Adjust them to fit your taste.
2.Most of the Mapo Tofu served at Chinese restaurants in other countries have been adapted to local taste; the level of numbing spiciness is greatly reduced.
香辣香锅深受广大吃美食的人的喜爱，这个麻辣的夏季火锅还可以吃一顿麻辣的开胃菜，在外面吃一顿美味的麻辣香锅，很多朋友一定想在家里尝试一下，但味道总是不尽人意。
今天，我将和大家分享一个制作麻辣香锅的小窍门。当你有时间的时候，你可以回家试一试。顾名思义，麻辣香锅是这道菜的精髓。如何做酱汁是非常重要的。
准备材料:
50克的五花肉,非常重要的成分,50克的瘦牛肉,可以取而代之的是鸡肉,鱼,我喜欢,绿竹笋切成筷子厚度、匹配长度,青蒜切,鱼豆腐,蘑菇,你想准备,10克的姜葱,20克大蒜、30克的辣椒,这是非常重要的,30克Pixian豆瓣酱,5克甜椒,10克的干黄汁,这也是非常重要的,甜面酱10克。
实践:
1、火锅冷油倒入五花肉中翻炒至两面焦**待用，不要将油倒入锅中。2、准备一个小窍门，那就是5克麻油!然后去胡椒粉和炒香。小火不能炒。取出辣椒，加入洋葱，姜和大蒜，炒香。然后用小火，然后加入豆沙和干黄酱继续小火。加入甜面酱，继续煨三到五分钟，即可食用。
3.鱼片用盐和白酒腌制，最后用干淀粉包裹一层。4、锅里放更多的油，鱼片需要油炸，油温比较高。5、再往锅里放少量油，油温较高，牛肉很快就炒熟用了。蔬菜需要在水里煎才能去掉一些味道。鱼、豆腐和蘑菇需要煮一段时间。
6,锅中不需要把油汁前,到酱两次加热,然后进入五花肉,鱼豆腐、蘑菇、蔬菜,然后将适量的水,不要太多约半碗,盖煮五分钟的蛤蜊,变成火,加入牛肉和辣椒的鱼片。煎几下后，你就可以煎锅了。
7. 最后，你可以用香菜和切碎的葱花根据自己的口味来添加或减少配料。