余秋志.ppt

Charming Sichuan Cuisine Sichuan food has a long history . As one of our eight regional cuisines， Sichuan cuisine occupies an important position in the history. It draws the materials extensively and takes advantage of spicy. With its unique style of cooking methods and local flavor , it combines the characteristics of southeast and northwest. Absolutely, it has an excellent reputation both at home and abroad. The birthplace of sichuan food are the ancient Ba and Shu States. Sichuan cuisine is based in Chengdu, Chongqing, represented by two local dishes Excellent environment, rich resources, provide the advantages the formation and development of Sichuan food. The Characteristic of Sichuan food is very obvious：outstanding hot, sweet（香）, oil, Delicious, heavy flavor, use “three pepper” ——chili(辣椒) ,pepper （花椒）,pepper（胡椒）and fresh ginger（姜）. While fry, boil, simmer（煨）, etc. are all used in cooking methods. Raw materials:?A chicken, dried Sichuan red pepper, cooking wine, SMG（味精）, soy sauce（酱油）, salad oil, pepper, salt etc. Pratices Cut the whole chicken into small Ding. Sprinkled chicken with soy sauce, salt and MSG .Mix them as possible as you can and add wine to soak about 30 minutes. Heat the salad oil,add diced chicken until cooked. Then put into the red pepper, pepper, stir fry with emergency fire（急火翻炒）. Take the fried chicken and red pepper out. Note: outside,it 1. Chillies and pepper can be added with your own tastes.But to reflect the Original features of this dish, the chicken is best to be fully covered by the peppers, instead of just several peppers on chicken . Put the salt before fring chicken.Pay attention, you must scatter enough so that chicken can combined with salt. Otherwise there is no salt taste in chicken because chicken shell has turned hard, salt can only be attached on the surface of chicken. Fried chicken with hot oil.The fire must be big, while the chicken crisp is relatively soft in it. Sichuan food Design: LYP an