What is the charm of Sichuan cuisine? Why do so many people love it? Can you cook Sichuan food?

Although I often cook spicy food now, I couldn't eat spicy food when I lived with my grandmother in Shanghai as a child.

When I was in middle school, I went to the North to live with my parents. I was ridiculed by my peers as little shanghai who couldn't eat spicy food, so I deliberately exercised to eat spicy food.

Some people say that spicy is not a taste, but a pain.

As a late spicy eater, I participated in the whole process from prejudice and incomprehension to acceptance, integration and dependence. I also gradually understand that spicy is a way to approach self-abuse, but it is closer to your heartbeat, blood and soul than any other flavor.

In my memory, after being scolded by the teacher at the same table, I ordered a hot and sour powder in the small street behind the school, and my emotions flowed out in sweat. And when the people I love passed away, but I couldn't stay with them, I was torn by a bowl of familiar smell in silence.

It's the burning and stabbing pain that makes people feel alive.

I think this is the whole of life.

-"Japanese food, hot and sour powder"

* How *

Step 1: Hand-made red pepper.

Prepare fennel, cardamom, dried tangerine peel, cinnamon, tsaoko, galangal, Lithospermum, pepper, geranium and other spices.

Cut Vitex negundo and pepper into small pieces with scissors, and fry in cold oil for three minutes in a hot pot until the pepper is crisp.

Beat in Chili powder with a cooking machine and divide it into three equal parts.

The rapeseed oil in the pot is heated to 180 degrees. Add spices, shallots, ginger slices and garlic cloves, and remove from the fire after five minutes. When the oil temperature drops to about 150℃, pour in the first pepper powder, stir evenly until the oil temperature is about 100℃, pour in the second pepper powder until the oil temperature is about 60℃, pour in the third pepper powder, and sprinkle with white sesame seeds and mix well.

Chili peppers in red oil are finished!

Step 2: Hand-made Sichuan style fried sauce.

Fry Pixian bean paste, Jiang Mo, minced garlic and minced pork, add a teaspoon of soy sauce to taste, add some broth, and collect the juice.

Sichuan fried sauce is finished!

Handmade vermicelli

Soak sweet potato powder in boiling water for half an hour, then cool it in cold water and cook for 5 minutes until the powder is transparent.

Put garlic paste, Jiang Mo, pepper oil, soy sauce, vinegar and salt at the bottom of the bowl, pour in stock, add cooked sweet potato powder, sprinkle with fried peanuts, soybeans, sour beans and Sichuan-style fried sauce, pour in one tablespoon of oil, stir-fry seeds and decorate with chopped green onion.

The hot and sour powder is finished!

I'm a homebrew. Author: Q Private Kitchen: I'm glad to answer your question. What's the charm of Sichuan cuisine? Why do so many people eat? Can you do it?

One: I'm from Sichuan, and cooking Sichuan food is my specialty. Sichuan pork is a traditional Sichuan dish, which used to be called "fried pork". The establishment of douban in the late Qing Dynasty greatly improved the taste and quality of Sichuan pork, making Sichuan pork the most famous dish in the Qing Dynasty. Then until now, we Sichuanese call it boiled pork, named after fat and thin. In fact, the origin of Sichuan-style pork was earlier than that of Qing Dynasty. In the Ming Dynasty, there was an article called "Yufang Zhu Miscellaneous Department" which recorded fried pigs. When it comes to taking cooked meat, cutting it into pieces, frying it in hot oil, and adding soju pepper and soy sauce, it also proves that Sichuan-style pork is recorded and still famous today.

Two: Chinese food is divided into eight major cuisines, and one of the representative dishes of Sichuan cuisine in the middle period is our Sichuan pork.

Three: raw materials for pork belly are pork belly, a layer of fat meat and a layer of lean meat, which are divided into five layers. There is little pork belly in each pig, and the pork belly has a unique taste, bright red color, fat but not greasy. When cutting the palm-sized lamp holder, the cutter is also very particular. It should be thin and transparent. If it is too thick, it will not become a palm-sized lamp holder, which is also one of the characteristics of Sichuan pork.

Four: Sichuan roast pork is a farm dish, and most families in Sichuan can cook it. We don't know why we call Sichuan cuisine roast pork. Boil the pork belly with boiling water and then let it cool. This is the first step.

Five: Sichuan and Chongqing pork is representative in Sichuan cuisine. The taste of Sichuan-Chongqing pork has been recognized by many diners who come to Sichuan, so it has become one of the representative dishes of Sichuan cuisine. When people mention Sichuan cuisine, they think of fat but not greasy Sichuan-Chongqing pork.

Six: The color, smell and taste of pork are very good, because Sichuan's unique lobster sauce is added. Sichuan-style pork is usually cooked with garlic sprouts and green peppers grown in Sichuan, which are basically available in every household.

Seven: Scalding "is a cake sprinkled with sweet potato bean powder juice in an iron pot". Cut into pieces after cooling, which is also one of the raw materials for artificial Sichuan pork. Scalding skin is a dish that every household in Sichuan will cook, and it has become a unique faction. It has also become the name of scalded skin and cooked pork with bright spots.

Eight: Sichuan huiguo meat, as a "Chinese cuisine", has been rated as one of the top ten classic dishes in Sichuan, and it has also been listed as one of the top dishes in Sichuan cuisine.

The historical origin of Sichuan-style pork is almost the same. Next, I will talk about the production method of Sichuan-style pork.

Raw materials: pork belly

Accessories: green pepper, garlic sprout, ginger slice and garlic slice.

Seasoning: Sichuan bean paste, sweet noodle paste, lobster sauce, white sugar soy sauce.

Production method:

1:: Put pork belly with skin in cold water in the pot, add onion and ginger slices to boil, cook for 5 minutes, turn to low heat, then take it out and let it cool for later use.

2: Slice the pork belly, slice the ginger and garlic, cut the onion into the shape of a horse's ear for later use, and put all the garlic seedlings into the plate according to the shape of a horse's ear.

3. Add salad oil to the pot, heat it, add pork belly slices, stir-fry over high fire, then add bean paste, ginger, onion and garlic, stir-fry with sweet noodle sauce, continue to stir-fry with white sugar and soy sauce for 1 min, and then take out the pot.

What is the charm of Sichuan cuisine? This must start with the history and humanity of Sichuan cuisine. At last, the answers to other questions came.

The Development of Sichuan Cuisine Sichuan was a famous "Land of Abundance" in Qin and Han Dynasties, with rich products and a leisurely life. Its outstanding performance is that Sichuan cuisine is famous far and near. Sichuan cuisine has a long history. There are descriptions of Shu cuisine in Yang Xiong's Shu Du Fu in the Western Han Dynasty and Zuo Si's Shu Du Fu in the Western Jin Dynasty. Du Fu, a great poet in the Tang Dynasty, lived in Sichuan and was once attracted by the charm of Sichuan wine and Sichuan food: "Sichuan wine is invincible and river fish is beautiful." Lu You, a poet in the Southern Song Dynasty, wrote in his poem "Thinking of Shu": "I am greedy for laughter and cherish the memory of a small town." It can be seen that Sichuan cuisine was very popular at that time.

In the Qing dynasty, millions of immigrants entered Sichuan, and a large number of foreign officials and troops entered Sichuan, accompanied by chefs. Officer The Rich House, still taste, heavy diet. Officialdom exchanges, literati travel, and often play and drink. Immigrants from all directions, famous chefs from all directions, North and South cuisines, East and West cuisines, gathered in Bashu, competing for each other's strengths, and repeatedly refining, forming today's Sichuan cuisine system and unique skills.

The flavor of Sichuan cuisine pays attention to the comprehensive use of flavor and highlights the main flavor. There are two times when "one dish is one style, and all kinds of dishes are delicious."

Other Sichuan dishes are well-made, with excellent shapes and colors, diverse cooking techniques and delicate use of heat, mainly fried, boiled, lightly roasted, dry-roasted and dry-fried. Cooked but not old, tender but not born. The knife work of Sichuan cuisine is meticulous, requiring uniformity in thickness, thickness, length and size. A clever cook can cut out satisfactory dishes with a knife.

As the saying goes, "the tune of Sichuan Opera is the soup of Sichuan cuisine", and Sichuan cuisine is very particular about soup. At Sichuan banquets, there are usually several soup dishes. Soups are divided into clear soup, milk soup, red soup, fish soup and hairy soup. , each has its own emphasis and eating method.

After more than 2,000 years of development and evolution, Sichuan cuisine has more than 4,000 varieties and hundreds of famous dishes. The most representative dishes that have been circulated among the people for a long time are as follows:

Bashu stands for steamed, stewed and marinated vegetables 1. Salted boiled pork II. Steamed pork with rice noodles. Snow bean hoof flower 4. Sweet boiled pork. Tanrou 6. Stewed chicken with ginkgo biloba. Steamed beef in water cage 8. Taibai elbow 9. Steamed paste balls 10. Casserole Yayu 1 1. Clear.

Bashu stands for roast, fry, stir-fry and stir-fry 1. Sichuan style pork. Mapo tofu 3. Boiled pork slices 4. Kung pao chicken 5. Fish-flavored shredded pork 6. Konjac roast duck.

7. Dongpo elbow 8. Homemade watercress 9. Braised pork 10. Ants in the tree 1 1. Chili snail 12. Stewed turtle with potato.

Bashu stands for soup and Bashu stands for cold dishes 1. Husband and wife lung slices II. Spicy diced rabbit 3. Garlic paste and white meat. Red oil silk 5. Preserved egg with green pepper 6. Boiled chicken.

7. chicken slices 8. Mountain pepper and chicken feet 9. Chenpi rabbit meat 10. Zhangcha duck 1 1. Hong Youjun's liver 12. Smoked ribs.

Bashu represents snacks 1. Lai Tangyuan II. Dandan Noodles III. Dragon wonton 4. Zhong jiaozi 5. Hot and sour powder 6. Yebar

7. North Sichuan bean jelly 8. Hot and sour tofu. Cold noodles with shredded chicken 10. Chicken sauce fried dumpling 1 1. Sweet water surface 12. Crispy noodles.

The dish with the highest selection rate when dining in a restaurant: Sichuan pork.

Mapo tofu, a Sichuan dish that best embodies the characteristics of "spicy and delicious"

The most historic Sichuan cuisine: Dongpo elbow

The most nutritious Sichuan cuisine: medicated black chicken soup

Sichuan cuisine introduces Sichuan pork.

The most popular dish in Sichuan cuisine is also a traditional Sichuan folk dish with unique flavor. There is a saying that "if you don't eat Sichuan-style pork when you go to Sichuan, you just don't go to Sichuan". The basic practice of stew is to cook the ribs in the soup, and then take them out to cool. Then, cut the meat into thin slices, stir-fry it in oil, and add Pixian watercress, soy sauce, sweet noodle sauce, garlic sprouts, etc. Stir fry until fragrant.

Beef slices with Chili oil

Sichuan cuisine is one of the representatives of "Ma, Spicy and Spicy". Originated from Zigong, the salt capital. Zigong Salt Field used to use cattle as the power to collect brine, but a strong cow was eliminated in a few months. The salt worker boiled beef with water and added some salt, pepper and pepper as seasoning. After being improved by the chef, it has become a famous dish with rich Sichuan flavor, spicy, delicious, tender and delicious.

Fried shredded pork with sweet and sour sauce

Use the seasoning for fresh fish to make eggplant, fish-flavored peas, fish-flavored crispy chicken and so on. Fish-flavored shredded pork is salty, sweet, sour, spicy, fragrant and fresh, especially ginger, onion and garlic.

Dongpo pork knuckle

Originated from Su Dongpo, a famous writer in the Northern Song Dynasty. In Huangzhou, he wrote that "slow fire, less water, full fire is beautiful". Dongpo elbow is based on this formula, selecting the front elbow of the fat pig, blanching it with boiling water to remove blood bubbles, wrapping the skin with sugar, putting it in a casserole with chicken bones at the bottom of the pot, boiling it with strong fire, adding ginger, pepper, sugar, soy sauce and a little wine and vinegar, and slowly stewing it carefully until the meat is golden yellow, tender and fragrant. Dongpo is also named after Dongpo in Sichuan cuisine, such as Dongpo cuttlefish and Dongpo tofu.