@Spicyfood
There is a long history for Sichuan cuisine and is considered as an important position in the eight regional cuisines. The birthplace of Sichuan cuisine is the ancient Ba and Shu States and is based in Chengdu, Chongqing, represented by two local dishes.
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La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's - eye chillis to create a plate of hot, red deliciousness.
| Twice-cooked pork slices |
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| Mapo beancurd |
How to make:
1. Pour enough warm water over the mushrooms in a small bowl to cover the completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.
2. Marinate the poke: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.
3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in small bowl.
4. Heat work over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.
5. Pour the sauce into the work, then stir in the water chestnuts and green onions. Slide the tofu into the work, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.
6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 min. Spoon the tofu and sauce onto a serving platter and serve hot.
Address: 2 Cunningham St, Sydney NSW 2000
Tel: 02 9283 6768
Mail: Info@spicyfood.com.au
Web: http://www.spicyfood.com.au/
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