The Sichuan cuisine restaurants in Los Angeles are blooming everywhere, with rustic old shops, small fresh restaurants, and no new creative cuisine. At that time, Shuai Guo Spicy Crab will launch a new style of Sichuan cuisine. The team will take you to explore the good taste of the streets and alleys, and to provide a streamlined cooking guide.
Just like the delicious spicy hoof flowers can smell the aroma of the casserole all the way away, good pork elbow is always very attractive. Wash the pork elbow, add casserole and cold water first, boil and remove the water to remove the bloody smell. In a pot of broth, add all kinds of spices and elbows, and slowly simmer until crisp and soft. After the elbow is done, make the sauce, sauté the sauce, mix with the soup of the elbow, and finally simmer out of the pot. The soft elbows can still maintain their intact shape, and they are full of satisfaction.
Unlike Beijing roast duck, Sichuan-style roast duck often refers to "fake roast duck."The method is complicated, and the book says: "Choose a good fat duck first, kill it to cure the taste, then add salt, five-spice powder, ginger, spring onion, cooking wine and other auxiliary materials into the duck belly, and then use the slender duck needle to cut the belly. The bottom is sewn and roasted in the oven. The roasted duck is chopped into strips and placed in a basin, and then scooped in boiling brine for repeated scalding, and served on the table with soup and juice. "Although the skin is not as crispy as Beijing roast duck, the color is not too Exquisite, but spicy, moist, juicy and oily, it satisfies the taste of Sichuan people.
The fish that live in the water is called "diving snowflakes".The fish was selected from the ferocious Lingcod snowflakes in the waters of California, each weighing about eight pounds. Because of its delicious meat and little fishy smell, it was chosen to be a water fish.
Poached fish needs oil before it is boiled, while Diving Snowflake doesn't wrap the dough. Stir-fry the kimchi and pickled ginger with the store's own marinade, freshen and fishy, and then boil in broth. The frying fish fillet in a pot of red soup is like jade, and sprinkle with a handful of coriander, it is tender and delicious. Because each portion is large, you can choose to buy one half or one whole.
A handful of bones actually refers to "holding wine in one hand and bones in the other."Put the stick bones into the boiling water to boil the soup, then put it in the soup bucket, and cook until it is cooked and delicious.Then add crispy pork, quail eggs, jujube and goji berries and simmer, and finally a handful of mung beans is more refreshing.The good taste of the stick bone soup is in the creamy white soup, and I can't stop my hands and mouth.
As with the pickled peppers and chicken mixed introduced last time, the pickled tender beef is made with the shop's proudly made pickled peppers and radishes. Stir-fried pickled peppers and boiled in broth, then blend with the sautéed beef eye. But to be honest, with so good pickled pepper, probably everything is delicious.
Crayfish is a must for many Sichuan cuisine restaurants. There are four flavors of live shrimp deliberately airlifted from Louisiana. If it's traditionally spicy, add saute sauce and broth. Other methods include sweet and sour, fish scent and oil marinade. The whole shrimp is dipped in soup, and then you can drink a beer to start the summer crayfish feast.
Although the name of the country cold chicken sounds a bit rough, the summer food is cool and refreshing. First take the fat three yellow chickens, cook them in a stockpot, cut them into small pieces, and place them on the onion section. Pour hot homemade soup into the dish, add peppercorn powder, and boil soy sauce to season. Pour the prepared soup on chicken pieces, pour red oil, and sprinkle a handful of coriander.
In addition, Shuaiguo recently launched fresh watermelon juice, named "a watermelon juice" because it is a whole watermelon.
Which drink is your true love and accompany you to cool off the summer? Come and vote:
I want "a young coconut water":
I want "a pineapple ice":
I want "a grapefruit" (to be launched):
I want "a watermelon juice":
If you feel that these dishes are deep and difficult to control in your home kitchen, then you might as well choose to eat in a handsome pot and share your experience with the team.
