Recipes tagged "Cooked oil chili"

4 recipes found

Homemade recipe for boiled beef

Boiled beef is a famous dish of Han nationality, which is inherited from boiled pork slices. It belongs to Chongqing cuisine and is also a derivative of boiled fish. It just replaces the pork or pork slices with beef slices. The boiled pork slices are spicy, tender and easy to chew. When eaten, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy flavor is strong. It is best served with rice and is one of the home-cooked delicacies. Its characteristics are numb, spicy, fresh and fragrant.

Hot dishes Home cooking
Salad Rabbit Head

You should buy pig's trotters for the first time. You can put a piece of ginger in each time. Take it out after stewing. Pour the brine into a basin and let it cool before putting it in the freezer. Just take it out and defrost it in advance for each brine. The longer the brine is, the better it tastes. The brine will become lighter after a while, so just buy the brine and put it in. You can buy a different brand every time you add the brine, which will taste better.

Cold dishes Home cooking
Boiled fish fillets

When you don’t have much appetite or energy, the fragrant and spicy boiled fish fillets can always whet your appetite.

Hot dishes Bean sprouts
Sichuan cold noodles

Cold noodles are a classic Sichuan delicacy. But in fact, I didn’t like cold noodles when I was a child, and I didn’t like to make them after I came to the United States. But later I found that my friends really liked the cold noodles I made, so I often made them for friends and church, and it became a classic dish in our church. Many friends have asked me for recipes, but for various reasons I have never written them down. Now I finally write down my secret recipe and share it with everyone! I hope this classic dish can bring you more beautiful enjoyment! 😁 There are actually many Sichuan cold noodle recipes online. But the characteristics of this recipe are: 1) The ingredients are easy to find. We are in a foreign country, and many delicacies from our hometown are hard to make without rice. This recipe uses ingredients that can be found in the United States to restore the authentic Sichuan flavor to the greatest extent. 2) Streamline. This recipe aims to use the core ingredients to restore the Sichuan flavor to the greatest extent. Some auxiliary ingredients (such as bean sprouts, cucumber shreds, etc.) are not included, and you can add them according to your personal taste. 3) Repeatability. Traditional Chinese food recipes rely more on experience (moderate amount, a little😅). All ingredients in this recipe follow the quantitative principle and are simple and easy to repeat. 4) Scalability. From a small bowl for one person at home to a big pot for church, I often make it. Therefore, the content of this recipe can be easily scaled linearly to make the appropriate amount according to needs.

Pasta Sichuan cuisine