Sichuan Home Cooking Recipes: What are they? Sichuan home cooking is characterized by its spiciness. Here are a few simple and authentic Sichuan home cooking recipes for you.
Spicy Shredded Eggplant
Spicy Shredded Eggplant
Main Ingredients: 500g eggplant
Side Ingredients: 10g dried chili peppers, 2 red chili peppers, minced garlic, green onions, ginger
Seasonings: Soy sauce, sugar, salt, chicken essence, Shaoxing wine
1. Cut the dried chili peppers into sections and set aside.
2. Slice the green onions, mince the ginger, and chop the garlic.
3. Slice the red chili peppers.
4. Cut the eggplant into 4cm-wide shreds (not too thin).
5. Add 3 large spoonfuls of oil to a wok over low heat and fry the dried chili peppers.
6. When the dried chili peppers darken in color and become fragrant, remove them, leaving the oil in the wok. Increase the heat to high.
7. When the oil is hot, add the green onions, ginger, and red chili peppers and stir-fry until fragrant.
8. Add the eggplant shreds and stir-fry.
9. When the eggplant shreds begin to soften, add Shaoxing wine, soy sauce, and sugar.
10. Continue to stir-fry for a short while, then add the garlic, salt, and chicken essence. If the wok gets too dry, you can add a little water, about 10-15ml at a time.
11. Continue stir-frying until the sauce thickens and the eggplant shreds are completely soft and cooked through.
Frog Legs with Pickled Peppers
Stir-fried Frog Legs with Pickled Peppers and Garlic
Main Ingredients: 500g frog legs, 100g garlic shoots
Side Ingredients: 3 tablespoons pickled peppers, 1 green pepper, 4 small red chili peppers, green onions, ginger, garlic
Seasonings: Sugar, soy sauce, broad bean paste
1. All ingredients on deck: cleaned frog legs, garlic shoots, green pepper, green onions, ginger, garlic, and pickled peppers.
2. Clean the frog legs. Marinate them with starch, light soy sauce, cooking wine, and pickled pepper water for 15 minutes.
3. Mince the ginger and garlic. Cut the green pepper and garlic shoots into small sections.
4. Add a generous amount of oil to the wok. Once hot, add the frog legs and deep-fry until cooked through, then remove and set aside.
5. Leave the remaining oil in the wok. Add minced garlic, red chili peppers, and pickled peppers and stir-fry.
6. Add the garlic shoots and green pepper and stir-fry together.
7. Add the frog legs back to the wok. Add oyster sauce, broad bean paste, cooking wine, and soy sauce. Stir-fry quickly over high heat.
8. Add enough stock to cover the ingredients. Add a little vinegar and simmer for 1 minute. Reduce the sauce until it thickens, then drizzle with pickled pepper juice and serve.
Shredded tomato with spicy sauce
Frog with pickled pepper