Sichuan Snack Recipes

Ingredients: – 250g udon noodles – 1 piece chicken breast – 15ml vinegar – 15ml chili oil – 1/2 teaspoon + 1/4 teaspoon salt – 1/4 teaspoon white pepper powder – 1 teaspoon sesame oil – 1 teaspoon toasted sesame seeds Instructions: Cook udon noodles according to package directions, drain, and set aside. Boil or […]

All-Purpose Flour: 2 cups Water: Approximately 150ml Salt: 1 teaspoon Compound Soy Sauce: Appropriate amount Chili Oil: Appropriate amount Garlic Paste: Appropriate amount Sesame Paste: Appropriate amount Sichuan Pepper Powder: Appropriate amount Sesame oil: appropriate amount Sesame seeds: appropriate amount 1. Mix 2 cups of all-purpose flour with approximately 150ml of water and 1 teaspoon

Mung bean starch: appropriate amount Black fermented soybeans (Douchi): appropriate amount Pixian broad bean paste: appropriate amount Minced ginger: appropriate amount Vegetable oil: appropriate amount White sugar: appropriate amount Chicken bouillon: appropriate amount Water starch: appropriate amount Preparation of cold jelly (Liangfen): The ratio of mung bean starch to water is 1:6. First, mix 1

Ingredients: Pork intestines Sweet potato noodles Yacai (Sichuan pickled vegetables, Fried soybeans Diced celery Chopped scallions Pickled ginger Instructions: 1. Soak the sweet potato noodles in hot water until softened. 2. Place the pork intestines in a bowl, add some flour and beer, and rub repeatedly until the dirt is cleaned. Cut into small pieces

Pea Jelly 1 jin (500g) Pixian Broad Bean Paste 1 tablespoon Fermented Black Beans (Douchi) 1 tablespoon Sichuan Pepper Powder 2 grams Light Soy Sauce 15 grams Steamed Fish Soy Sauce 1 tablespoon Rock Sugar 2 pieces Garlic Cloves 6 pieces Salt: appropriate amount Chicken bouillon: appropriate amount Aromatic vinegar: appropriate amount Cilantro: appropriate amount

Noodles (fresh): 250 grams Minced pork with Ya Cai (Sichuan pickled vegetables): 20 grams Roasted peanuts: 20 grams Scallions: 10 grams Garlic: 15 grams 1. Cook the noodles in boiling water until done. 2. Remove and briefly rinse in cold boiled water. 3. Drain thoroughly and add a small amount of sesame oil. 4. Toss

Fresh Thin Noodles 150g Roasted Sesame Seeds appropriate amount Fried Peanuts appropriate amount Scallion appropriate amount Cilantro appropriate amount Ground Pork 100g Sui Mi Ya Cai (Sichuan pickled vegetable) 60g 1. Fresh Thin Noodles, Secret Flavored Sauce, Chili Oil, Sesame Paste, Roasted Sichuan Pepper Powder, Roasted Sesame Seeds, Fried Peanuts, Scallion, Cilantro each appropriate amount;

150g glutinous rice flour 10 large almonds Coconut flakes: appropriate amount Water: appropriate amount 1. Prepare the ingredients. 2. Crush the almonds with a rolling pin. 3. Mix the crushed almonds with an appropriate amount of coconut flakes, heat in the microwave for 1 minute, then add a small amount of white sugar and mix

Flour 50g Egg 1 piece Pork Tenderloin 200g Da Xi Da Barbecue Sauce 50g Salt appropriate amount Cooking Oil appropriate amount Ketchup appropriate amount 1. Prepare all ingredients. 2. Slice the pork tenderloin into thin pieces, marinate with Da Xi Da Barbecue Sauce for half an hour. 3. Crack the egg onto the flour, add

Chicken legs: 2 pieces Chicken骨架: 1 set Okra: 5 pieces Zucchini: half a piece Cucumber: half a piece Broccoli: half a head Black fungus: 50 grams Potato: 1 piece Tofu, 1 piece 1. Clean the chicken leg thoroughly. 2. Place the chicken leg and chicken bones into water to boil. Once boiling, skim off the