Sichuan cuisine(si chuan de chong cai )

Sichuan cuisine

Introduction:

Production steps:

Step 1: wash the core several times, put it in the basket, drain the water, and then cut it into pieces.

Step 2: heat a clean frying pan with no water and oil, pour in the chopped vegetable core and stir fry for 2 minutes until it is slightly cooked.

Step 3: put the fried core into a sealed container, cool slightly and put it in the refrigerator overnight to make it ferment naturally and produce a strong taste.

Step 4: the next day, mix all the seasonings well and pour them into the vegetable core.

Materials required:

Cauliflower with flower core: 1

Sugar: 2 teaspoons

Vinegar: 1 tbsp

Chili oil: 1 tbsp

Chinese prickly ash noodles: a little

Raw soy sauce: 1 tbsp

Sesame oil: a few drops

MSG: a little

Salt: a little

Precautions: (1) after washing, the extra water must be drained before cutting. Too much water makes the dish taste bad. (2) Stir fry the cauliflower until it is slightly cooked, which is conducive to the fermentation to produce mustard flavor; the more flowering cauliflower, the easier it is to make this dish.

Production difficulty: unknown

Process: mixing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Si Chuan De Chong Cai