— 01— Twice-cooked pork
In the legends of the world,
The legend that twice-cooked pork is the "big boss of Sichuan cuisine" has never stopped...
< p>Even Sichuan people who have long despised each other because Sichuan cuisine is divided into different categories,The attitude towards twice-cooked pork is surprisingly consistent. They all believe that "if you don't eat twice-cooked pork in Sichuan, you haven't arrived in Sichuan."< /p>
It can be seen that twice-cooked pork can be said to be the leader in Sichuan cuisine, and its status in the world is particularly noble.
Why does the seemingly ordinary twice-cooked pork enjoy the exclusive "C position" among many Sichuan dishes?
Let’s talk about it carefully...
The ingredients and methods of "serious" twice-cooked pork are very particular.
Rump meat should be used for pork. , peppers need to use Erjingtiao, and the watercress must be Pixian County watercress, plus slender garlic sprouts.
After steaming, slicing, spitting oil, and adding seasonings...
A plate of fragrant temptations The human twice-cooked pork is ready.
Take a bite of the fat and thin twice-cooked pork and chew it slowly. In addition to the delicious flavor of the meat, there is also the good taste of watercress and chili pepper. The spicy and delicious flavor can surround your mouth and linger for a long time.
Of course, twice-cooked pork is best paired with a bowl of vegetarian white radish soup, which is refreshing and memorable.
—02— Kung Pao Chicken
Kung Pao Chicken looks ordinary, but it is considered to be the "soul of Sichuan flavor". < /p>
The cooking process is very particular. The chicken must be patted, chopped and penetrated before marinating, so that the seasoning can penetrate into the chicken during marinating.
After that, mature vinegar is used , sugar, and soy sauce are used to make lychee juice.
After cooking over high heat,
a Kung Pao Chicken with only red oil but no juice is made.
—03— Mapo Tofu
When the hot Mapo Tofu is served on the table, what comes into view is red, white and green.
The red ones are peppers, the white ones are tofu, and the green ones are garlic sprouts.
Put a spoonful of Mapo Tofu into your mouth and savor it slowly.
The words numb, spicy, crispy, fragrant, fresh, tender, whole and hot immediately come to mind. It flashed out,
Ma refers to the numbness of Sichuan peppercorns. When the tofu is cooked, sprinkle an appropriate amount of Sichuan peppercorn powder.
Spicy refers to the bean paste made from Dahongpao. It tastes fragrant and spicy.
Cui refers to the meat dumplings, which are golden in color and crispy in the mouth.
Xiang refers to the tangy aroma of Mapo Tofu served on the table. Appetite-inducing,
Fresh refers to the raw materials used. The tofu and garlic sprouts are both fresh and delicious, impeccable.
Tender refers to the color of the tofu, which is as precious as jade. The corners have edges, but they break when twisted.
Whole means that the integrity of the tofu must be ensured during cooking.
Blanching means that the temperature of Mapo tofu is not stable after it is taken out of the pot. It comes down easily, so every bite feels like it's fresh out of the pan.