Learning Sichuan Cuisine (Part 2)
Follow the Master to Learn Sichuan Cuisine (Part 2)
Recipe Recommendation
▲ Salt-Braised Pork Belly
▲ Sichuan-Style Buns
▲ Jelly Agar with Pear
▲ Kung Pao Chicken
Salt-Braised Pork Belly is a representative product of Sichuan folk cuisine and banquet, belonging to the category of 'Three Steaming and Nine Tying' dishes. Due to the fact that the dish is turned over on the plate after it is finished, it is also called '' (Koutui) in many places.
Video Tutorial for Salt-Braised Pork Belly
Ingredients
220g pork, 100g broken rice fermented bean curd (), 10g chili paste, 5g ginger, 15g scallion, 15g fermented black beans (), 0.5g star anise, 5g soy sauce, 1g salt, 5g rice wine, 10g sugar syrup, 2g white sugar, 0.2g black pepper, 30g fresh soup, 1000g edible oil (approximately 20g)
Operation Steps
(1) After boiling the pork and draining off the water, smear sugar syrup on the meat skin and fry it in oil at 200℃ until the skin is wrinkled and of a brownish-red color, then take it out and immerse it in hot soup to soften the skin, then cut it into pieces about 10cm long, 4cm wide and 0.4cm thick. Cut chili paste and scallion into ear-shaped or 4cm long sections. Arrange the meat slices in a steaming bowl, place the fermented bean curd, fermented black beans, chili paste, star anise, ginger and scallion.
(2) Seasoning sauce: Seasoning sauce consists of salt, soy sauce, rice wine, sugar syrup, black pepper, fresh soup and 30g.
(3) Pour the seasoning sauce into the steaming bowl and steam until the meat is tender and plump, then take out the steaming bowl, turn it over on the plate.
Finished Dish Requirements
The color is brownish-red, salty and fresh with a rich aroma, with a slight sweetness, tender and not greasy.
Operation Points
(1) The pork should be selected from lean and fatty pork with a skin, with fatty pork easy to melt when heated and lean pork not tough when long-boiled, which is most suitable for steaming and braising dishes.
(2) When steaming, use strong fire and control the time to make the meat tender and plump, and the shape should be whole and not broken and rotten.
(3) The fermented bean curd is one of the four traditional Sichuan fermented bean curd, with salty and sweet taste, rich aroma, and when steamed with five-spice pork, it can best season and enhance the aroma; if there is no fermented bean curd, you can use vegetable pickle instead, which also has a different flavor.
Sichuan-Style Buns
Sichuan-Style Buns are named after the use of Sichuan-style fermented bean curd in the filling, which is a common bun in Sichuan. It uses the same fermented bean curd as salt-braised pork belly, so when making salt-braised pork belly, you can also make this snack.
Video Tutorial for Sichuan-Style Buns
Ingredients
500g flour, 5g yeast, 275g water, 28g sugar, 15g lard, 3g aluminum-free baking powder, 450g pork, 80g Sichuan-style fermented bean curd, 65g scallion, 2g salt, 1g black pepper, 20g rice wine, 10g sesame oil, 3g fennel powder, 30g soy sauce, 12g minced ginger, 120g salad oil
Operation Steps
(1) Add flour, yeast, aluminum-free baking powder, water, lard, sugar and mix into a dough, then knead repeatedly until the dough surface is smooth, cover with a damp towel and ferment until the dough expands and becomes fluffy, with a honeycomb-like structure.
(2) Heat oil in a pot to 120℃, stir-fry the pork with seeds, add salt, rice wine, soy sauce, sugar, ginger, black pepper and chopped Sichuan-style fermented bean curd until fragrant and cooled, then add fennel powder, sesame oil and scallion.
(3) Press the dough into strips and flatten it into circles with a thick center and thin edges, wrap the filling and pinch into small flower-shaped buns.
(4) Put the bun dough into a brush of oil and put it in a steamer with strong heat and boil water to steam until mature.
Finished Dish Requirements
The skin is white and fluffy, the taste is salty and fresh, the Sichuan-style fermented bean curd is fragrant.
Operation Points
(1) The flour should be medium-strength flour; the ratio of lean to fat in the pork should be 3:7.
(2) The fermentation temperature of the dough should be controlled between 27℃ and 32℃, which is the best. If the room temperature is lower, you can extend the fermentation time until the dough is foamed and has a honeycomb structure.
(3) When steaming the dough, first press the dough into bun dough, let it stand for about 10 minutes, and then steam it to maturity.
(4) Replace the filling with chicken, beef, or other meats using the same method to make a series of buns.
Jelly Agar with Pear
Silver ear and pear can, to a certain extent, moisten the lungs and clear the throat, moisten the dryness and generate saliva, and strengthen the body. When combined, they are simmered into desserts, which are both delicious and beneficial to the body. It is suitable for all ages, but because of the addition of sugar, pay attention to the amount to avoid overeating.
Ingredients
80g silver ear, 500g pear, 10g rock sugar, 30g dried apricots, 200g sugar syrup, 2000g water
Operation Steps
(1) Soak the silver ear in cold water for about 1 hour, then wash and tear it into small pieces; peel and cut the pear into pieces.
(2) Heat a pot over medium heat, add water, silver ear and bring to a boil, then reduce the heat and simmer for 2 hours, add dried apricots and pear, then simmer for 30 minutes, add sugar syrup and rock sugar, and stir until melted.
(3) Scoop into bowls.
Finished Dish Requirements
The color is white and thick, the taste is sweet and fragrant.
Operation Points
(1) The silver ear should be selected from hard and crisp white or yellowish-white with a chrysanthemum or mandarin duck shape, which is best paired with pear.
(2) Rock sugar also has moisturizing and anti-inflammatory effects, which is the preferred seasoning for this dish. If there is no rock sugar, you can use white sugar.
(3) The ingredients in this dish can also add lily, mother-of-pearl, etc. to enhance the health benefits.
Kung Pao Chicken
Many families in Sichuan have a pickle jar, and chili paste is one of the core seasonings in Sichuan cuisine. Kung Pao Chicken is cooked with chicken meat and green bamboo shoots, using chili paste to season the dish, and the operation is simple and quick, which is a classic home-cooked dish in Sichuan cuisine.
Ingredients
250g chicken, 100g green bamboo shoots, 30g chili paste, 5g ginger, 10g garlic, 20g scallion, 3g salt, 8g soy sauce, 3g sugar, 3g vinegar, 6g rice wine, 0.5g MSG, 30g fresh soup, 30g cornstarch slurry, 1g sesame oil, 50g edible oil
Operation Steps
(1) Cut the chicken into 1.5cm cubes, marinate with salt, rice wine and cornstarch slurry.
(2) Seasoning sauce: Seasoning sauce consists of salt, soy sauce, rice wine, sugar, black pepper, fresh soup and 30g cornstarch slurry.
(3) Heat oil in a pot to 150℃, stir-fry the chicken and add chili paste until the oil turns red, then add ginger, garlic, scallion and green bamboo shoots, stir-fry and shock-cook, then add seasoning sauce and thicken.
Finished Dish Requirements
The color is bright red, the chicken is tender and smooth, the green bamboo shoots are crisp and tender, salty and slightly spicy.
Operation Points
(1) The chicken should be selected from chicken legs, cut with a knife and break the muscle fibers, then cut into cubes to make it tender and smooth when stir-fried. If there is no chicken leg, you can use chicken breast, but the texture will be slightly worse.
(2) The green bamboo shoots should be marinated with a little salt before stir-frying to make them crisp and green.
(3) If there is no chili paste, you can use Sichuan double-flavored bean paste instead, but reduce the amount of salt to avoid over-salting.
(4) The main ingredient chicken can be replaced with diced meat, shrimp or
