#冬日生活打卡季 #
Fish fragrant eight pieces of chicken
1. Wash the chicken bones, chop the pieces, add salt, cooking wine, egg white bean flour and mix well.
2. Mix the bowl juice: salt, soy sauce, vinegar, sugar, water bean powder, monosodium glutamate, fresh soup and stir well.
3. 60% of the oil temperature is hot, add chicken nuggets and fry them. Wait for the oil temperature to rise to 60% hot and then go down to the re-frying and fish out the plate.
4. Leave the bottom oil in the pot, soak the minced pepper, stir-fry the ginger, onion and garlic and stir-fry the red oil, spray into the bowl juice. Collect the juice, pour in the chicken nuggets and stir-fry well, then plate and dish.
Fresh peppers cooked chicken kidneys
1. Chicken thigh mushrooms can be decorated with two cloves.
2. Chicken kidney cut cross flower knife.
3. Add salt and water to the chicken thigh mushrooms.
4. Cook the chicken kidneys in clean water.
5. Plating.
6. Take a bowl, add salt, monosodium glutamate, chicken essence, pepper, sugar, delicious freshness, yellow pepper sauce, wild mountain pepper and sesame oil and stir well.
7. Drizzle the prepared juice on the chicken kidneys.
Rotten chicken strips
Ingredients: Cooked chicken, mash sauce, pepper, salt, monosodium glutamate.
1. After the cooked chicken is cold, use chicken belly or leg meat, chop into strips about 5 cm long and 2 cm wide, and put them into a small bowl. Mix the mash juice, pepper, monosodium glutamate and salt, drizzle on the chicken strips, steam for about 10 minutes, then remove, flip into the dish when eating.
Char siu chicken
Ingredients: baby rooster, sprouts, pork fat lean meat, ginger shredded, green onion shredded, cooking wine, salt, soy sauce, caramel, lard, monosodium glutamate, fresh soup, shallot sauce sauce dish (green onion and sweet sauce), sesame oil.
1. Kill the chicken to remove the feathers, make a 5 cm opening under the ribs of the right wing, remove the internal organs and wash. Spread the inside and outside of the chicken with cooking wine and salt. Wash the sprouts and chop them. Pork fat lean meat cut into two coarse strips.
2. When the wok is placed on a high heat to burn the lard to 50% oil temperature, put the shredded meat and fry the seeds, add sprouts, peppercorns, shredded chili peppers, ginger shreds, salt and soy sauce, stir-fry well, put it into the belly of the chicken, and seal the opening and anus firmly with a bamboo skewer.
3. Use a steel fork to fork in from both sides of the chicken leg and under the chicken wings, and wear it through the neck with a fork tip, and the other fork tip to bend the chicken head and penetrate it from the chicken eye. The chicken wings are then folded on the back and placed in a ventilated place to dry the water vapor.
4. Add water to the pot and boil, scoop up the boiling water with a scoop and pour it on the chicken, when the chicken skin is heated and tightened, twist the water dry, mix the cooking wine and caramel and spread it on the chicken.
5. Use a brick square roasting pool, burn the charcoal into the surrounding area of the pool, put a bowl in the middle, and then put the steel fork of the chicken skin flat on the grilling pool, slowly rotate the fork handle in your hand, brush the sesame oil while baking, bake until the chicken skin is crispy and the meat is cooked, first use a towel to clean the fork tip, remove the chicken, and then take out the various spices in the chicken belly, put it in one end of the large bowl, cut the chicken into 4 cm long and 2 cm wide pieces, and put it into the other end of the plate according to the shape of the chicken; soy sauce, monosodium glutamate, sesame oil, and fresh soup are mixed into a sauce, and drizzled on several pieces. Serve with a saucer of onion and ginger and a lotus leaf cake.
Hometown salted chicken
Ingredients: white chicken, salt, chicken essence, soy sauce, sesame oil.
1. Wash the white chicken, drain, smooth the surface of the chicken with salt, wrap in a layer of plastic wrap, and refrigerate for one hour.
2. Bring water to a boil in a pot, add chicken brine and cook for about 15 minutes, drain, let cool, cut into chunks and plate.
3. Add salt, chicken essence, soy sauce and sesame oil to the bowl, mix well, and serve with the chicken.
Boiling oil chicken
Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, peppercorns, salt.
1. Wash the chicken, remove the bones, smear with salt, cooking wine, soy sauce, fry and then use chopsticks to pick up the oil, scoop up the hot oil with a spoon and pour it repeatedly on the chicken, pour until the chicken skin is hot and cut into small pieces, and dip the pepper salt when eating.
Wenchang chicken
1: Cut the neck of the live chicken to bleed, remove the hair and remove the dirt (do not damage the original state of the whole chicken), wash: insert a porcelain soup spoon in the mouth of the chicken vegetarian sac (to facilitate the convection of the soup water from the chicken cavity) twist and insert the chicken foot into the chicken lower abdominal hole to fix: the chicken head is bent on its back, and it is clamped with the wing nest, (the purpose is to make the chicken head backwards, and it is also possible to clamp without wings, but it is necessary to master the shape when cooking the chicken. Put it into the boiling broth and flip the hot broth to make the chicken body expand and shape by heat.
2, change to slow cooking (to the soup in the air without rolling out for about 5 minutes), with an iron hook to lift the chicken, pour out the abdominal soup, and then put it into the soup to soak, repeat three or four times, until only cooked (not big and not too cooked), after leaving the fire, put the cold soup soaked slightly cooled and then taken out, smeared with a layer of sesame oil, so that the skin color is pale yellow and shiny, cut the pieces and plated when eating, and build a round chicken shape on the table.
3, condiment blending: there are usually two kinds, one is salty and umami type, made of ginger shredded, garlic, monosodium glutamate, soy sauce, the other is sweet and sour, with white vinegar, sugar, salt, ginger, garlic paste prepared. Chili sauce is also available for later. Folk also have camellia oil or sesame oil mixed with ginger shredded, garlic, orange juice, salt and other condiments, a unique flavor.
Chicken slice fungus
1. Slice the chicken breast, tear the fungus into small flowers
2. Blanch the chicken slices and fungus separately and drain the water.
3. Mix in salt, monosodium glutamate, soy sauce and sesame oil.
Cold mix chicken nuggets
Ingredients: Earth rooster, crispy flower kernels, cooked sesame seeds, garlic paste, ginger slices, chopped green onion, chili oil, pepper powder, sugar, monosodium glutamate, soy sauce, salt, cooking wine, sesame oil.
1. Slaughter and wash the rooster, add salt, cooking wine, ginger slices and chopped green onion to a cold water pot, drain the water, chop into pieces, put it into a bowl, sprinkle with crispy flowers and cooked sesame seeds.
2. Add garlic paste, chili oil, peppercorn powder, monosodium glutamate, salt, soy sauce, sugar, cooking wine and sesame oil into a bowl to form a spicy sauce, pour into the basin and mix well.
Sichuan-flavored pepper chicken
Ingredients: Chicken, minced green onion leaves, minced ginger, salt, monosodium glutamate, soy sauce, sesame oil, cold chicken broth, minced peppercorns.
1． Wash the chicken, bring it to a boil over high heat, then turn to low heat and cook, remove the chicken bones, cut into pieces and plate.
2． Mix the minced green onion leaves, minced ginger, minced peppercorns, salt, monosodium glutamate, soy sauce, sesame oil and cold chicken broth to make a sauce and drizzle over the chicken nuggets.