Sichuan snack
AlvertaHyatt
Ingredients: salt,tofu,cucumber,zucchini,okra,potatoes,fungus,broccoli,chicken legs,chicken skeleton,MSG,sesame oil,red oil,Jiang,garlic,octagonal,cinnamon,pepper,geranyl,clove,cumin,Sanna
KristinaZulauf
When I was a child, all the vegetables I could eat in winter were cabbage and radishes, so when I grew up, I hated these two vegetables the most. Because there were so many choices, I didn't have to eat dishes I didn't like. Since I liked cooking, I started to experiment with dishes I hated to see how to make them delicious. Now I find that there is no food that is not delicious, just to see whether you can cook it. I don't mean that I am good at cooking it, I just wanted to say that if I changed the method, maybe you will fall in love with those foods you don't like again. I have started eating cabbage in the past few years. I have never bought any radishes. Suddenly, one day TV was introducing Chengdu. It is a city I miss very much. I used to go there often, but my husband had never been there but yearned to it. The TV introduced Chengdu to various delicious and interesting foods, and we saw kimchi. I used to go to Chengdu and didn't pay attention to the kimchi in every restaurant. It looked so tempting on TV, so Chen's father ordered me to try it, so I bought some radishes and celery to try it. As a result, it became uncontrollable. Radish became a must-have side dish on our table every day. It was sour and appetizing. If I didn't eat it for a day, I felt like something was missing. I have been marinating it for two months and it has always been very good and never spoiled, so I came up with the recipe.
WyattKuhic
"Dandan Noodles" is a famous Sichuan snack with a long history. I have eaten many snacks all over the country, but I have a special liking for "Dandan Noodles"! First, I like spicy food, but not too spicy, and the multi-flavored Sichuan cuisine attracts me very much. Secondly, the taste of Dandan noodles is very consistent with my taste. It feels delicious and spicy, and it feels very enjoyable. Second, spicy is still fragrant! <br />There are many ways to make "Dandan noodles". Every store you go to will say that they are authentic. Even if you go to Sichuan, there will be a lot of differences, but the south and north of Sichuan have their own characteristics! <br />The "Dandan Noodles" I usually make at home summarizes the different practices of several Sichuan masters on Dandan Noodles. I integrated them and made them taste very authentic! Not only did several of my good friends in Sichuan feel very authentic after eating it, but even my friends in the north thought it was delicious. Let's make it again today. <br />Although there is a small bowl of "Dandan Noodles", there is a lot of money inside! But it is mainly inseparable from several raw materials, such as pepper, pepper, sesame paste and secret sauce. When you mix these materials well, you will definitely make you want a second bowl after eating one bowl, haha! The main practices of "Dandan noodles" are as follows;
