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How can someone not from Sichuan make delicious Sichuan food?




 

I have been in the United States for several years, and I feel that the spicy food in the United States is not very delicious, either not very spicy, or straight spicy, which makes people feel that it is either unsatisfactory or not. Stomach pain after eating. Therefore, I used to carry a few packs of hot pot base when I went abroad. Cooking with hot pot base is the most convenient. First, I don’t need to season it myself. Second, it feels no different from selling it outside. look. Now that I have Yami, I feel that not only do I not need to carry it myself, but it can also seamlessly connect with domestic trendy things.

I am not from Sichuan, but my boyfriend is. After staying together for a long time, you will realize that eating spicy food is a very magical thing. If someone has been eating spicy food, you will be driven by curiosity and want to try it. It doesn’t matter if you taste it, you will find that you can’t stop eating spicy food. Stop drinking, and then when you eat, you burst into tears and snot, and when the final clearance is successful, you will find that you can’t live without spicy food, and you will become a person who does not like spicy food.  

OK, not much to say, when it comes to eating spicy food, how can you not mention Liupo, I watched a lot of Internet celebrities in China before I mentioned it, but I have never tried it myself, and always felt unreliable. Until a chance, I tasted Liupo Chili Noodles. I can describe it in four words: shocking! ! ! It's so delicious that I have to add instant noodles to it, and I also have to eat french fries with it. From then on, Liu Po has become the woman I dream about~~~ 

Let me put some pictures of the dishes I made with Liupo chili noodles: grilled chicken wings, legs and fried squid, you can't help cheering when you take a bite, because really It's so delicious. By the way, this chili noodles is not very spicy at all. It is very fragrant for people who are just entry-level.~~~ 

 

 

Speaking of Liupo, I have to mention its hot pot base. I personally prefer the black packaging. The full name is Liupo Qingyou hot pot base, which I feel is the same as the yellow one. The packaging is more fragrant than this~~Not much to say, just look at the picture to know! ! Needless to say, I used it to make hot pot, so I didn’t put the picture. I also used it to make spicy crab, spicy crayfish, spicy dry pot and grilled fish. I want to say, although my friends around me said it was delicious , but I'm not exaggerating to say that it's no different from what's made in restaurants outside, it's really delicious. Let me teach you a little tip: you can put the hot pot base that you can't finish in the refrigerator, and when you eat it for the second time, you can just cut a piece according to your own needs, and you won't get oil everywhere.  

 




 

 

 

 

 

 




 

It is inappropriate to mention Sichuan without mentioning Mapo tofu~~ , the following are two Mapo tofu I made, both of which I used Laokong's brand of seasoning packets. I have tried this one, and the method is very simple: blanch the tofu first, put onion, garlic and seasoning in the pot. Then put the minced pork in the pot, stir-fry until fragrant, add the tofu that has just been blanched in water, add some water to cover the ingredients, add water, starch and black pepper or cumin powder and chopped green onion before the pot is out. You can taste the taste in the middle, and sometimes water is added. Too much will not be very salty, there are two ways: When the pot is bursting, add some Pixian bean paste and put it before adding water and starch Just add some salt, choose one of the two, or both in an appropriate amount, and then you can eat several large bowls with rice.




 

 


Finally, I'm posting a chili that I think is the hottest I've ever bought. I didn't know it when I used it for the first time. I thought it wasn't as hot as ordinary American chili peppers. I put a dozen or so in one breath, and my boyfriend can't eat the spicy dishes. Let me tell you, one or two chili peppers are enough, not including those who really love spicy food span>~~~I don't know why the pepper can't come out, I'll tell you the name, the full name is: Hometown Taste Sichuan Dried chili, millet pepper.

 




 

 

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不是四川人怎么也能做出好吃的川菜




 

来了美国好几年了，感觉美国的辣不怎么好吃，要么就是不怎么辣，要么就是直辣，让人吃完感觉就是要么不过瘾，要么就是吃完直接胃疼。所以，以前出国自己还会背几包火锅底料，用火锅底料做菜感觉是最方便的，第一不用自己调味，第二做出来和外面卖的感觉没什么区别，还会得到无数赞赏的目光。 现在有了亚米，感觉不仅不用自己背，还可以和国内的潮流事物无缝对接。

我不是四川人，但我男朋友是，呆在一起久了你就会发现，吃辣是件很神奇的事情，本来自己不怎么吃辣的，身边有个人一直在吃辣，你就会好奇心驱使，也想尝一尝，这一尝不要紧，你会发现吃辣吃的你根本停不下来，从一开始的吃辣要过一遍清水，不停的喝饮料，然后在到吃的泪流满面眼泪一把鼻涕一把，到最后通关成功的时候你就发现你根本离不开辣了，就变成了一个无辣不欢的人。 

OK，闲话不多说，说到吃辣，怎么能不提六婆呢，之前在国内看很多网红提过，但我自己一直没试过，总觉得不靠谱，直到一次偶然的机会我尝到的六婆辣椒面，四个字来形容一下：惊为天人！！！好吃到我吃泡面也要加，吃薯条也要沾着吃，总之就是吃什么都要有六婆。从此，六婆就变成了让我魂牵梦萦的女人~~~ 

我来放几张我用六婆辣椒面做的美食哈：分别是烤鸡翅、腿和炸鱿鱼，吃一口你都忍不住欢呼起来，因为真的太好吃了，顺便说一下，这个辣椒面根本不怎么辣适合刚入门级别的人吃还特别的香~~~ 

 

 

说到六婆就不得不提它的火锅底料了，我个人更偏爱那个黑色包装一些，全名是六婆清油火锅底料，我感觉和黄色的包装比这个更香一些~~话不多说，看图就知道了！！用它做火锅不用提了所以我没放图，我另外有用它做了香辣蟹，麻辣小龙虾，香辣干锅和烤鱼，我想说一下，虽然我周围的朋友都说很好吃，但是我真的不夸张的说和外面餐厅里做的没区别，真的很好吃。我教大家一个小窍门：吃不完的火锅底料可以放在冰箱，第二次再吃的时候根据自己的需求切一块下来就好了，不会弄得哪里都是油。 

 




 

 

 

 

 

 




 

提到四川，不说一下麻婆豆腐都不合适~~，下面是我做的两份麻婆豆腐，都是用的老孔那个牌子的调料包，这个我用的百试不爽，做法也很简单：豆腐先焯水，锅里放葱蒜和调料爆锅，然后下猪肉碎炒香，加刚焯过水的豆腐，再加点水没过食材，快出锅前加水淀粉和黑胡椒或者孜然粉和葱花，中间可以尝下味道，有的时候水加多了会不怎么咸，办法有两个： 爆锅的时候加点郫县豆瓣酱和加水淀粉之前放点盐，二选一，或者两个都放适量就可以，然后就可以伴着米饭呼噜呼噜吃下好几大碗。




 

 


最后，我在发一个我感觉是我买到的最辣的辣椒了，第一次用的时候不知道，以为这个和美国普通的辣椒一样不怎么辣的那种，一口气放了十几个，炒出来的菜辣的我男盆友都没法吃，我说一下哈，这个辣椒放一两个就够了，不包括实在爱辣的~~~不知道为啥那个辣椒发不出来，我来说下名字好了，全名就是：家乡味四川辣椒干，小米椒。