Stir fried Sichuan sauce(si jia xiao chao chuan zhi chao shi jin )

Stir fried Sichuan sauce

Introduction:

"Sichuan sauce" is a kind of homemade sauce with Sichuan flavor, which is widely used in foreign Chinese restaurants. Dishes fried with this sauce are not as spicy as authentic Sichuan cuisine, so most people can accept it. The main flavor of stir fried Zhichuan juice is sour, sweet, salty, fresh and slightly spicy. The production method is as follows: first stir fried spicy Pixian bean paste, then fried scallion and ginger, then put sugar, vinegar, soy sauce, monosodium glutamate or chicken powder in it, and boil for a while with appropriate amount of water. This kind of sauce can be used as both dipping and frying. It was first invented by Hong Kong Masters. It is based on the seasonings of Sichuan cuisine and is prepared to cater to the taste of most people. It tastes like Sichuan cuisine but not very spicy. It is very popular with overseas Chinese and European and American guests. To make Sichuan juice, you can make more at one time, then put it into glassware and refrigerate it in the refrigerator. You can take it as you like when you use it. When you stir fry vegetables, you can stir fry any dish with Sichuan juice, such as meat, seafood, vegetables, etc., which is convenient and fast. If you don't use it frequently, just use it occasionally when cooking, then you can use it now and stir it now. Today, we use Sichuan juice to make a dish, which is called "stir fried assorted vegetables with Sichuan juice"

Production steps:

Step 1: mix the juice in a bowl. Put salt, monosodium glutamate and sugar into the bowl.

Step 2: mix the juice in a bowl. Put salt, monosodium glutamate and sugar into the bowl.

Step 3: then add vinegar, soy sauce and Shaojiu to mix well.

Step 4: stir fry Pixian spicy bean paste with a small amount of cooking oil on the ladle.

Step 5: stir fry Pixian chili sauce until fragrant, add onion and ginger to stir fry until fragrant, saute onion and ginger, and pour in a bowl of juice.

Step 6: then stir fry the apricot, abalone and mushroom.

Step 7: stir well the Pleurotus eryngii, cut the raw Pleurotus eryngii, pour in fried diced tofu, diced winter bamboo shoots and diced mustard and stir fry.

Step 8: stir fry well, add a little water and simmer for 5 minutes, then collect the juice with high fire. When the soup is about to be collected, pour in the diced pepper and stir fry well.

Step 9: stir fry the color pepper until it is broken, then pour in the cooked peanuts and stir fry evenly.

Step 10: then you can take out the pot code plate.

Materials required:

Fried diced tofu: 200g

Apricot abalone mushroom: 200g

Fried bamboo shoots: 100g

Diced mustard: 100g

Diced red pepper: 100g

Diced yellow pepper: 100g

Green pepper: 80g

Cooked peanuts: 80g

Scallion: 25g

Ginger: 15g

Pixian spicy bean paste: 30g

Fresh soy sauce: 20g

Vinegar: 25g

Shaojiu: 10g

Sugar: 25g

Salt: 2G

MSG: 2G

Cooking oil: proper amount

Note: this dish features: the color of the dish is ruddy and bright, the sauce aroma is rich and slightly spicy, the sour and sweet taste is moderate, the salty and fresh taste is moderate, the materials are rich and diverse, and it has a little Sichuan characteristics, suitable for drinking and eating. Warm tips: 1, this dish can be a variety of ingredients to choose, it is recommended to choose soy products, mushrooms and hard vegetables. 2. The taste of Sichuan juice should be salty, fresh, sour, sweet, slightly spicy with sauce flavor, and the color should be bright and ruddy. 3. When cooking, the main ingredients should be stewed for a while, which can make the taste more rich. The ingredients are mainly refreshing, so it's not suitable to fry for too long. Add a little stir frying under the ingredients to get out of the pot. Big spoon of this private stir fry "Sichuan sauce fried assorted" is ready, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Si Jia Xiao Chao Chuan Zhi Chao Shi Jin