Braised chicken with rosemary
peculiarity:
Tender on the outside, fragrant and refreshing, with a unique flavor.
Trial Review:
This chicken dish combines Northwest flavors with Western-style sauces, crispy on the outside and tender on the inside, with a good taste. But the chicken must be in place during the marinated time. This dish can also be made by frying, which should be constantly turned to prevent sticking to the pan.
raw material:
1 chicken (weighs about 750 grams).
seasoning:
Green onion, ginger slices, garlic lemon juice 50 grams each, salt 10 grams, rosemary powder 20 grams, rice wine 50 grams, freshly squeezed lemon juice 150 grams, white vinegar, big red Zhejiang vinegar 300 grams each, rock sugar 50 grams.
How to prepare garlic lemon juice:
raw material:
2 fresh lemons, 100 grams of garlic, 80 grams of roasted cashew nuts, 80 grams of Japanese sake, 2 grams of salt, 20 grams of sugar and olive oil, 50 grams of cold boiled water, 500 grams of salad oil.
make
1, put the fresh lemon into the juicer, add cold boiling water to squeeze into juice (weight about 150 grams); Minced garlic, fry in salad oil to 30% heat over low heat until golden brown, remove and set aside.
2: Put lemon juice in the pot, bring to a low heat, let it cool, add the minced garlic, sake, salt and sugar in turn, and finally add the crushed cashew nuts and olive oil to mix well.
Preparation Method:
(1) Slaughter the three yellow chickens and clean them, add shallots, ginger slices, salt, rosemary powder, rice wine, and freshly squeezed lemon juice and marinate for 8 hours.
(2) White vinegar, big red Zhejiang vinegar and rock sugar are mixed into crispy water and set aside.
(3) Hang the marinated chicken with crispy water, put it in a ventilated place for more than 3-5 hours until it dries, put the chicken in a 200 ° C oven and bake until it is golden brown (about 35 minutes), take out the garlic lemon sauce and serve it
Spicy hoof flower shrimp hot pot
"Spicy shrimp", "spicy crab", "spicy shrimp crab pot", hot pot market, shrimp soldier crab will become popular for many years, this year there is a new situation. One: pork and seafood form an "ally", "rib shrimp", "hoofed shrimp" this year became the new darling; Second: the hot pot base has changed, the so-called "shrimp soldier crab will" hot pot, that is, a spicy dry pot made of shrimp and crabs, after eating shrimp and crabs, add soup and shabu dishes. This kind of base is different from the traditional spicy base, and a variety of fragrant spices such as lemongrass, fragrant leaves, and fragrant fruit are added to suppress the fishy taste of seafood. In addition, this kind of hot pot is mostly made of clear oil, while meat hot pot is generally used to put animal oil such as butter.
Chengdu Huanxi HotPot City has recently launched several such hot pots, which are produced on a refreshing route, higher grades, and its characteristics are three: First, increase the amount of old oil, and use old oil to flavor shrimp, squid and other raw materials. Second, reduce the amount of spicy base, and the spicy base is finely twisted, and there is no dregs to eat. Third, add curry oil and cumin oil to the mixed oil to add a unique flavor to the hot pot.
750 grams of marinated pork trotters, 200 grams of prawns, 150 grams of cucumbers, 150 grams of oxtail shoots, 100 grams of celery, 100 grams of onions, 100 grams of kohlrabi, 100 grams of watered carrot strips.
500 g of old oil, 100 g of curry oil, 100 g of finely twisted spicy base, 100 g of pickled chili peppers, 100 g of dried red peppers
g, fried ginger slices 50 g, garlic clove (sliced) 30 g, peppercorns 10 g.
Special spicy base and old oil (old oil is separated from the oil when frying the base) production process:
Two gold strip pepper 500 grams (taste fragrant but small spicy), bullet pepper 250 grams (spicy foot), peppercorns 200 grams, Pixian old watercress 500 grams (taste fragrant but dark color) old Chen brand red oil watercress (bright color) 500 grams, fried ginger, garlic 250 grams, rock sugar 50 grams, mash 150 grams, white tofu milk 100 grams.
spices:
Star anise 5 g, fennel 3 g, lemongrass 5 g, incense leaf 10 g, clove 2 g, sand kernel 5 g, white chloe 5 g, cinnamon 8 g, grass kom 7 g, incense attached 4 g (available in Chengdu seasoning market, very strong fragrance, black root), white root 4 g, tangerine peel 5 g.
oil:
Rapeseed oil 2500 g, chicken fat 1000 g.
make:
1. Boil the two kinds of peppers in wide water and cook for 20 minutes, until the seeds are removed, and mashed into rice dumpling peppers; Beat all spices into powder and set aside.
2, the pot into the rapeseed oil refining, pour in the chicken fat to boil to 30% of the heat, put in the rice dumpling pepper, watercress sauce stir-fried dry water vapor, and then adjust the remaining spices to simmer the incense, when the pot into the spice powder mix well, let it cool to separate the old oil and the bottom material.
3. Put the removed base material into the meat grinder and twist it twice so that there is no slag, and it can be used.
