Spicy Skewers

Name: Spicy Skewers
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 bag Xiabuxiabu Crayfish Seasoning; 50g kelp; 100g Lotus root slices; 2 liters Broth; 80g Yellow Throat; 80g Cattle Ligament; 50g Cow louver; 100g Sausage; 80g Beef cubes; 100g Bean curd; 80g lettuce; Some salt; Some Scallions; Some ginger; Some Minced garlic; Some Spicy noodles; Some Spicy oil; Some green pepper; Some Red pepper; Some Dried chili

by Jiujiuwei

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Chuan Chuan Xiang originated in Chengdu, Sichuan. It is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine.

As the name suggests, Chuan Chuan is a snack made by putting all the food that can be made with bamboo sticks and then putting it in hot spicy brine or hot and spicy brine. Spicy Chuan Chuan is made with its unique charm and distinctive taste characteristics. It is scattered all over the corners of many large, medium and small cities.

Chuan Chuan Xiang is good or not, the bottom soup is of course the most important. Fortunately, there is "Xiabuxiabu" crayfish seasoning, supplemented with broth, with dried chili, green and red pepper and spicy powder to increase the fragrance. It is difficult to think that it is not delicious.

Spicy Skewers

1. Prepare the required seasonings: "Xiabuxiabu" crayfish seasoning, dried chili, green and red pepper, spicy powder, green onion, ginger, minced garlic

2. Heat the pot, pour in an appropriate amount of vegetable oil, add the shallots, ginger, and minced garlic to bake a fragrance

3. Then pour the soul seasoning, Xiabuxiabu crayfish seasoning

4. Pour the broth, cover and bring to a boil

5. Bring to a boil and turn off the heat. Add the spicy oil and pour it into a large bowl for later use.

6. Start to prepare the skewers. Wash the bamboo sticks first, then boil them in a pot of boiling water for 3-4 minutes and then remove them.

7. String the prepared ingredients with bamboo skewers

8. Pour the broth into the pot, sprinkle some salt, and blanch all the ingredients in turn

9. Soak it in spicy marinade for more than one hour, and then it can be opened. "Xiabuxiabu, crayfish seasonings and delicacies do not stop"

Tips:
1. The key to whether the skewers are delicious or not is the bottom soup, so there must be soul seasoning, that is, Xiabuxiabu crayfish seasoning, supplemented by broth, spicy powder, and spicy oil. Two kinds of green and red pepper and dried are specially selected. Chili is roasted with green onion, ginger, garlic, and it’s hard to think it tastes good;
2. There is a wide range of selections for skewer, as long as it can be skewered. When blanching, pay attention to the heat and blanching time of different ingredients, and blanch them separately;