What is the authentic Sichuan spicy sausage seasoning recipe? When does Sichuan Eyuan No. 38 jelly orange mature?

Sichuan only includes Chengdu, not Chongqing. Chengdu is a prefecture-level city under the jurisdiction of Sichuan Province and is also the capital of Sichuan Province. Chongqing is one of the four municipalities directly under the Central Government in my country. It is at the same level as Sichuan Province in terms of administrative divisions and belongs to a provincial-level administrative region. There are 34 provincial-level administrative regions in my country. Chongqing, referred to as Yu, is a national central city and a megacity. It is also the economic center of the upper reaches of the Yangtze River and a comprehensive transportation hub in the southwest region. Sichuan Province and Chongqing City are located in the southwest of inland China and border each other. Sichuan Province is known as the "Land of Abundance". It is one of the birthplaces of Taoism in China and the birthplace of ancient Shu civilization. Chongqing City is the origin of the "Red Rock Spirit" and the birthplace of Bayu culture. So what is the authentic Sichuan spicy sausage seasoning recipe? When does Sichuan Ehime No. 38 Jelly Orange mature? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What is the authentic Sichuan spicy sausage seasoning recipe?

2. When does Sichuan Eyuan No. 38 Jelly Orange mature?

3. What are the dishes in Sichuan's Nine Bowls?

What is the authentic Sichuan spicy sausage seasoning recipe?

The authentic Sichuan spicy sausage seasoning recipe includes chili powder, Sichuan pepper powder, black pepper powder, chicken essence, Niulanshan Erguotou liquor, salt, and granulated sugar. Adding these seasonings to the marinated meat filling will make the sausage spicier, stimulate appetite, and have a great flavor.

Spicy sausage is a type of sausage from Sichuan. Its color, aroma, taste and shape are different from other sausages. It has a strong spicy taste, a bit of sweetness in the salty taste, and a slight numbing feeling on the tongue.

When stuffing sausages, make sure to stuff them tightly and try to make them thicker so that they will not become too thin after drying. If the sausages are stuffed too thin, the moisture in the meat will dry out very quickly and the taste will become too dry and unpalatable.

The stuffed sausages should be hung in a cool and ventilated place to dry, avoiding direct sunlight. After about 2-3 weeks, they can be picked and cooked for consumption.

When will Sichuan Eyuan No. 38 Jelly Orange mature?

The ripening time of Sichuan Aiyuan No. 38 jelly orange is between early September and early November. The ripening time varies by about 2 months in different parts of the country because of the differences in climate in different jelly orange producing areas. The fruit picking of jelly oranges usually ends in December.

Ehime No. 38 is a hybrid citrus variety bred in Japan by crossing Nanxiang and Xizixiang. The fruit is dark orange, smooth, beautiful in appearance, tender in taste, refreshing and with good flavor.

Sichuan Aiyuan No. 38 Jelly Orange has a nearly round fruit with a fruit shape index of 0.82. The mature fruit is dark orange, with sparse oil cells, a smooth surface, a thin, easy-to-peel peel, and a thickness of about 1.8 mm.

According to the test, the average weight of Sichuan Aiyuan No. 38 jelly orange is 192.5 grams, and the largest one is more than 250 grams. The soluble solid content of the fruit can reach 14.0%-15.0%, and the edible rate is 76.8%.

What are the dishes in Sichuan's Nine Bowls?

The nine Sichuan dishes include deep-fried steamed meat, steamed spareribs, steamed beef, steamed turtle, meat with sand filling, salty pork, steamed pork elbow, steamed chicken and steamed duck. The nine Sichuan dishes are usually cooked with chicken, duck, fish, meat and eggs available at farmers' homes, along with seasonal vegetables.

Soft fried steamed meat is a dish made with pork belly, fresh peas, chopped green onions, bread and eggs as the main ingredients. It is crispy and delicious, and can be sweet or salty, with a unique flavor.

Pork with bean paste is a traditional Sichuan dish. It is made with pork belly and bean paste as the main ingredients. The finished dish is white with a hint of red, fresh, sweet and glutinous, and fat but not greasy.

Xianshaobai is a traditional Sichuan specialty, mainly made with pork belly and steamed. This dish is famous for its tender texture, salty and sweet taste, and mellow flavor.