Budget-Friendly Sichuan pepper oil Recipes – Save Money, Eat Well
Cooking with Sichuan pepper oil doesn’t have to be expensive. Try these cheap, tasty, and filling recipes.
Recipes with Sichuan pepper oil
Scallion oil flower roll and pepper flower roll are simply the "king bomb combination" in the carbohydrate world! When you break open the scallion oil roll, the onion fragrance mixed with the flour fragrance goes straight into your nose. It is soft when you bite it, and every bite is like sticking to the "scallion fragrance bomb". The pepper roll is even better, the numbing power of the pepper secretly climbs to the tip of the tongue, and the more you chew, the more addictive it becomes. Adults never make a choice, they must have one of each of the two flower rolls in their hands. Such a fragrant flower roll, losing weight? That's tomorrow's thing!
Cold shredded vegetables is a colorful, refreshing summer dish.
This dish is a common sight on the streets and in every household across China. Whether in the north or south, at summertime cold food stalls or at home dinner tables, this crispy, flavorful cold lotus root salad is a must-have. Take a bite and the lotus root crackles with a crisp, fragrant, and spicy flavor. Paired with rice, it's a delicious side dish, perfect for drinking. Even a novice cook can whip it up! It's a truly down-to-earth and delicious national dish!
- The white color of white tofu, the brown color of preserved eggs and the golden color of cooked soybeans complement each other, creating a sharp contrast in color. Adding the color of the sauce and the embellishment of seasonings such as chopped green onions and red peppers, the whole dish looks attractive, beautiful and generous, which can increase appetite.
Cold beef tendon, appetizing, refreshing and greasy, a must-have on the summer table
- Nutritional complementation and balanced intake: Meatballs (such as pork, beef, etc.) can provide high-quality protein, fat, iron and other nutrients, which help replenish energy and enhance physical strength; white radish is rich in vitamin C, dietary fiber, potassium, etc. The combination of the two can make the nutrition more comprehensive, taking into account the advantages of animal and plant nutrition. This dish is cooked in a healthy way (stewed), with less oil and salt, suitable for most people, especially for the elderly, children or people who need a light diet~
This is a cold dish with multiple layers of flavour, perfect summer.
A bowl of fragrant oil noodles is scalding the world The moment the chopsticks are picked up, the amber oil noodles draw a crystal arc in the air. Before the mouth, the mixed aroma of onion, garlic and burnt aroma rushes into the nose, making the throat itchy. The first bite, the chewy noodles bounce between the teeth, the hot oil on the surface ignites the taste buds like a small flame, and the small numbness, spiciness, fragrance and freshness bloom layer by layer. The tip of the tongue is slightly spicy at first, and then it is swept by the heat, and fine beads of sweat ooze out of the forehead. People can't help but eat it up with the juice and noodles, and finally burp with a fragrant aroma, and feel indescribably refreshed all over the body😄
Sichuan and Chongqing special cold noodles, both delicious and beautiful. The noodles are chewy and chewy, paired with crisp bean sprouts, sweet cucumber shreds, and crispy peanuts, with rich taste. The sauce is the soul, with bright red chili oil and spicy pepper powder as the base, soy sauce to enhance the freshness, balsamic vinegar to add acidity, minced garlic and chopped green onions to stimulate the aroma, spicy, fresh, fragrant and sour interweaving, with a rich taste. Sichuan and Chongqing tourism is hot, and cold noodles have become a must-try delicacy, especially in the bustling food square, where bowls of cold noodles are placed on the stalls, and the noodles are piled into a small mountain, with red, green, yellow and white staggered, and the appearance is eye-catching. Tourists sit around and taste it, sweating from the spiciness but still unable to stop, becoming a bright business card for Sichuan and Chongqing's food culture.