Hi tod @ s ,
What a week I passed on Thursday was a mushroom and it was happening ... I had never been and experience was the bomb . I have some recetilla I'll post another day. As I did not publish this last week, today published two recipes. One for the contest organized by the Asian Food Blog magnificent Sara's Kitchen, really worth visiting. It is very nice, I durra a lot to these contests and recipes that are great .... The other is a baked rice, these days feel like fall a lot and this Sunday we had the tribute home.
To know a bit about the Sichuan style: Between 8 sects of Chinese cuisine, Sichuan is the more popular across the country.
Sichuan-style dishes have a long history, special flavors and fame. The color, flavor, aroma, and appearance are the most important dishes of Sichuan, which is especially outstanding in the wide range of tastes thick. The ¨ The favorite flavors are spicy, the sauce, sweet, sour, bitter and aromatic ¨, which combine to form more flavors. Sichuan cooks have invented dozens of new flavors such as spicy chile and pepper, it agripicante, the red oil, the white oil, etc. Therefore, the dishes have won fame Sichaun ¨ each dish has its own flavor Single ¨.
As for how to cook, cooks can prepare the dishes according to the material, climate and the need of consumers. There are over 30 ways to prepare dishes such as stew, fry, ensalsar, etc.
Through economic development, the basis of tradition, Sichuan cooks absorb the characteristics of the dishes from other provinces, in order to prepare local dishes of Sichuan flavor, allowing them to attract more customers. Therefore, there is a saying to describe the popularity of Sichuan-style dishes: the best food in the world is in China, and China is best in Sichuan.
Sichuan dishes rely heavily on three types of species, which are Chile, China cayutana and black pepper. The different manner of use of these species can taste different effects. For example, in winter and spring when it gets colder, it becomes more chile to take the heat. In summer and autumn when it is hot, we must reduce the portion of chile. It also attaches great importance to the combination of dishes. Although Sichuan cooks prefer it spicy, but always accompany strong flavor dishes with snacks. Therefore, the Sichuan-style dishes are popular in all parts of the country.
INGREDIENTS.
500g Dragon Steak (failing worth of beef)
4 tablespoons soy sauce.
2 onions.
2 cloves of garlic.
1 green pepper 2 fresh chillies.
1 piece of ginger.
1 teaspoon sugar.
1 teaspoon rice vinegar.
2 tablespoons dry white wine.
sesame oil.
Salt and freshly ground pepper.
PREPARATION.
Cut the meat into strips and put it to marinate with soy and rice vinegar. Wash the vegetables and cut into julienne, chop the ginger well. In a bowl mix soy sauce, vinegar and wine, this is reserved.
In a hot wok, put the sesame oil and lightly fry the meat, reserve and pepper.
In wok sauté the vegetables, almonds Crush some garlic and add it. This gives a touch brutal. Add the meat and incorporate the sauce that we had booked.
appetit!
BAKED RICE CAKES WITH BLACK PUDDING AND COOKED.
At home we are very rice, there is Sunday not to play a different one, how are you Christmas Maria Jo gave me the book House Salvador, is in Cullera (Valencia) ... and the truth I have to say that there is a before and after the issue of rice. I recommend, is a book that can prepare a variety of rice of all kinds and very easy. Being aware that the point to catch him rice is very difficult ... but with practice can be improved.
INGREDIENTS.
400g. of rice.
1 large potato. 1 large tomato.
75g. cooked chickpeas. 4 onion sausages 350g. rib or bacon coarsely.
4 croquettes cooked. Paprika
. Saffron
.
salt.
extra virgin olive oil. 1 head of garlic
600ml. water the proportion that gives the book is a = 1.75, but I personally prefer the 1 = 1.5.
PREPARATION.
sliced \u200b\u200b1.5cm. potato and tomato, potato and fry croquettes, golden once the reserve.
In a clay pot fry the meat until well browned, this is very important because it will give us the flavor to the dish. Add rice and fry it with paprika and saffron, once the rice is transparent add the water, place the sausages and cakes. In the center put the whole garlic head. Once this boiling the salt and place the slices of tomato and potato on top, to cover the rice does not burn in the oven. We threw the beans and put it in the oven, that you previously preheated to 200 º. We'll have 20 minutes and you're ready.
appetit!
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