What is the method of Sichuan salted eggs? What are the ingredients of Sichuan authentic Maoxuewang?

Sichuan cuisine is divided into three categories, namely Shanghebang, Xiaohebang, and Xiahebang. The representative cuisines of Shanghebang include boiled cabbage, salt-fried meat, and Kung Pao chicken; the representative cuisines of Xiahebang include spicy chicken, roasted chicken, and beer duck; the representative cuisines of Xiaohebang include boiled beef, Fushun tofu, Niufo baked elbow, and white cake. Sichuan bacon and sausage can be stored in a ventilated and cool place. Wipe the moisture on the surface of the bacon and sausage, apply a small amount of alcohol, and then hang it in a ventilated and dry place, or put the bacon and sausage into a plastic bag and place it in the freezer area of ​​the refrigerator. You can also put the bacon and sausage into a vacuum bag and then store it in a cool place. So what is the method of Sichuan salted eggs? What are the ingredients of authentic Sichuan Maoxuewang? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the method of Sichuan salted eggs?

2. What are the ingredients of Sichuan's authentic Maoxuewang?

3. What are the local specialties of Sichuan?

4. How to store Sichuan bacon and sausage

5. Sichuan cuisine

What is the method of Sichuan salted eggs?

First, clean the duck eggs to be soaked and put them in the container for soaking duck eggs. Put the ingredients needed for salt water preparation, such as pepper, ginger, star anise and poria, into a gauze bag, then boil the seasoning bag in boiling water for about 2 minutes, take it out, add 200g of salt water, and finally pour it into the container containing the duck eggs.

When soaking salt eggs, make sure to place them in a cool and ventilated place. In summer, due to the higher temperature, it only takes about 15 days, while in other seasons it takes about a month.

In addition, the brewing time can be adjusted according to personal taste. The longer the time, the more flavorful it will be.

What are the ingredients of Sichuan's authentic Maoxuewang?

Maoxuewang, also known as "Maoxuewang", has the flavors of numbness, spiciness, freshness and fragrance. The ingredients include duck blood, bean sprouts, tripe, fat and lean pork, ham, day lily, fungus, lettuce, green onion, salt, chili, pepper, cooking wine, MSG, vegetable oil, hot pot base, etc.

The black fungus in the ingredients needs to be soaked in water, the chili is dried chili pepper, and Chongqing hot pot base is used instead of red oil. You can also add yellow throat slices, luncheon meat slices, peppercorns, etc.

Maoxuewang is made with duck blood as the main ingredient and is mainly cooked by boiling. It has a spicy taste and is a famous traditional dish.

What are the local specialties of Sichuan?

Sichuan specialties include Guang'an salted preserved eggs, Lao Sichuan beef jerky, Sichuan bacon, Shehong beef, Yibin yellow cake, Pixian bean paste, Sichuan pickles, Mengding tea, Ma Niushan tea, Jianmenguan tofu, Tongjiang white fungus, Quxian day lily, etc.

Pixian Douban: Pixian Douban is spicy, bright red and oily, with large chili chunks and a sweet aftertaste. It is a common condiment in Sichuan recipes and is known as the "soul of Sichuan cuisine."

Tongjiang Tremella: Tongjiang Tremella is famous at home and abroad for its unique thick texture, tender meat, easy stewing, and very high nutritional value and medicinal value.

Guang'an Salted Preserved Eggs: Guang'an Salted Preserved Eggs are a unique delicacy in Guang'an City, Sichuan Province. They are named after the delicious taste of both salted eggs and preserved eggs.

How to store Sichuan bacon and sausage

1.Store in a ventilated place

Sichuan bacon and sausage need to be stored in a ventilated and cool place. First, use a rag to clean the moisture on the surface, then evenly apply a layer of alcohol, and then hang the bacon and sausage in a dry and ventilated place, and take sunshade measures to extend the shelf life of the bacon and sausage.

2. Refrigerator

Sichuan bacon and sausage can be frozen in the refrigerator. First, put the bacon and sausage into a sealed plastic bag, then tie the bag tightly and put it into the freezer area of ​​the refrigerator. Then control the temperature of the refrigerator to below minus 18 degrees Celsius, and it can be stored for more than 3 months.

3. Vacuum storage

Sichuan bacon and sausage can be stored in a vacuum. Put the bacon and sausage into vacuum bags separately, and then use a professional vacuum pump to extract the air. After sealing the bag, store it in a cool place. If the bag swells or leaks during storage, it cannot be eaten.

Sichuan cuisine

1. Boiled Cabbage

Sichuan delicacies include boiled cabbage, salt-fried meat, Kung Pao chicken, etc. These dishes are the representative delicacies of Sichuan Shanghe Gang. They are based on Chengdu official cuisine and Leshan cuisine, and are seasoned with bean paste and sugar. They have a mild and light taste and a long-lasting aroma.

2. Boiled beef

Sichuan delicacies include boiled beef, white cake, Fushun tofu pudding, and Niu Fo baked pork elbow. These dishes are representative delicacies of the Xiaohe Gang in Sichuan. They are mostly seasoned with spices such as pepper, chili, and ginger. They taste fresh, fragrant, and spicy. Boiling is the mainstream cooking method in Sichuan cuisine, and boiled beef is very popular among the public.

3. Spicy Chicken

Sichuan delicacies include spicy chicken, spring water chicken, beer duck, taro chicken, roast chicken, etc., which are representative works of the Xiahe Gang. These dishes are seasoned with foot baths and sauerkraut, and are mainly traditional Jianghu dishes. They are simple to cook, appetizing and delicious, and are common delicacies in Sichuan.