Sichuan cuisine

Tofu

VicentaLakin

Soyfu is a famous dish in the river, tastes unique and tastes smooth. Mashed from peppers, chili from peppers, and soya tofu highlights the “spicy” character of the canal。

Come back to the pot

VicentaLakin

It's been a long time since I've been here, and I haven't done anything for over a year, but I can't eat anything but chili, so today I'm sharing a non-spicy potback. P.S. wants a hot baby with a soy sauce

Sour powder

VicentaLakin

Turning to winter cuisine, we have to mention a famous family of Sichuans. This dish uses the perfect combination of pepper and vinegar. The appetizers are good. They're very expensive. This dish, I made it at home, made it with bone soup, made it taste better. The methodology is simple. Together, we make a hot bowl of sour powder for our families. The smell of happiness。

Sichuan back to the pot

VicentaLakin

THE CASSEROLE IS ONE OF SICHUAN'S CLASSIC DISHES. NOT ONLY SICHUAN PEOPLE, BUT ALSO MANY FAITHFUL FANS FROM ALL OVER THE COUNTRY AND EVEN ABROAD. THERE ARE A LOT OF PEOPLE WHO LIKE TO EAT BACK THE POT, BUT THERE ARE FEW WHO CAN MAKE BACK THE POT, SO MANY PEOPLE HAVE TO WATCH IT ON TV SALIVATING. WE JUST HAVE TO GET A BOTTLE OF REAL SICHUAN SOY SAUCE, AND THEN WE'LL DO IT LIKE I DID

Eat rabbits in the cold

VicentaLakin

It's my first recipe. Thank you for your attention. I used to buy it myself when I ate it cold and had a baby, and it took me a long time to buy it, and it cost me less, and it was almost $25 for 200 grams. I was in Sichuan Chengdu, 19 pounds of fresh rabbits and just 40 cents for a rabbit, but my mother-in-law said I made a cold rabbit better than those. Seriously, honestly, without bragging, you can try the steps. So I've asked my friends at the club, I've been working on it, I've been working on it, and I've been looking at it on the big web screen platforms, and I do it on my own when I want to eat hot food. The following is shared with you as a food-eating, spicy Kawako paper. The recipe is not absolute and can be used flexibly, in accordance with your experience and preferences. The cold food series, the same thing. You're welcome to come up with a proposal. Lotus will be better. Ha ha ha

Tofu

VicentaLakin

Soyfu, which is a kind of cheesy, spicy, spicy, spicy material, is simple and expensive, and it's a good taste. In terms of practice, there are now different ingredients everywhere, and southerners do it with a little bit of fatty, while northerners do it more with pepper and pepper. Dalian couldn't eat pork recently, so I didn't put the fat on it. A lot of people do tofu often have a headache — it's easy to crack, but it's a problem that can be avoided as much as possible with a little skill, and it's really simple to follow me to do it。

A bowl

VicentaLakin

It's a famous veggie known to the Sichuan family. It's a farmer's restaurant and a dam. It's also called a fragrance bowl. I called it a steam cake when I was a kid. This week's food is very fresh and delicious with meat and starch and eggs. Taste soft. The approach is simple as well. The real thing is, it's steaming with that cage. If you have limited means at home, replace it with a normal steam pan。

Chicken

VicentaLakin

Fry chickens are Sichuan foods, a Han specialty dish known for their own family members. The foods are chicken legs, curds, chili, etc., which are orange red, a little sour, a soft mouth and a little spicy sweet。

Tofu

VicentaLakin

The bean sand belly

VicentaLakin

It's a very classic canonade. It's for the old and the young. Basically, every restaurant has this dish. It's very soft on the belly, with lazy green beans. Nutritional delicious. This dish's slow. There's no such thing as a high-pressure pot. But the approach is particularly simple。