Hello everyone, I am Kang Kang that foodie, today Kang Kang would like to introduce you to a few home-cooked food, let's take a look at it!
Fried chicken liver
raw material:
300 grams of chicken liver, 100 grams of celery, 50 grams of carrots, 30 grams of onions.
seasoning:
5 grams each of green onion and ginger slices, 1 tsp salt, 12 tsp each of sugar, rice vinegar, soy sauce, allspice powder, sesame oil and pepper, 1 tbsp starch, 1,000 g vegetable oil (about 60 g).
Preparation steps:
1. Cut the green onion and ginger slices into small pieces, add salt, soy sauce, allspice powder, rice vinegar and sugar and mix well to form a sauce; parsley, carrots and onions are washed, cut into thin slices, blanched in water, fished out and plated.
2. Wash the chicken liver, cut into small pieces, add salt, minced green onion, minced ginger, pepper and marinate slightly, then add the appropriate amount of starch and mix well.
3. Add plants to the pot and heat them to 40%, then add the chicken liver and fry until it is tender and crispy, remove it, put it on a plate filled with celery, carrots and onions, and pour in the sesame oil.
Salt and pepper chicken wings
Chicken wings 500 g.
1 tbsp each of green onion juice and ginger juice, 1 tsp of refined salt, 1/2 tsp of chicken essence, 2 tsp of cooking wine, each appropriate amount of pepper salt and starch paste, and 1,000 g of vegetable oil (about 50 g).
1. Wash and tidy up the chicken wings, chop into small pieces, add shallot juice, ginger juice, salt, chicken essence and cooking wine, mix well, and marinate for a while.
2. Heat the wok on high heat, pour vegetable oil and heat it to 60%, dip the marinated chicken nuggets in starch paste, fry them in a frying pan until golden brown, and remove.
3. When the oil temperature rises to 80% hot, re-add the chicken wings into the oil pan, fry for 1 minute until the chicken wings are crispy, remove the plate, sprinkle with pepper salt and mix well while hot.
Raw fried chicken wings
12 chicken wings, 100 grams of rapeseed.
10 g minced garlic, 1 tsp salt and sugar, 1/2 tsp chicken essence, 2 tsp cooking wine and soy sauce, 3 tbsp vegetable oil.
1. Wash the chicken wings, cut a cross knife on both sides, spread well with cooking wine, soy sauce, salt, sugar, chicken essence and garlic paste, and marinate for a while.
2. Add cooking wine, soy sauce, sugar and chicken essence to the bowl to form a sauce; wash the rapeseed, fry it in the oil pot, and put it on the plate.
3. Put the pot on the fire, add vegetable oil to heat, fry the chicken wings for 3 minutes, turn over and fry for another 3 minutes, pour out the excess oil, then cook the sauce and stir-fry evenly, pour it out of the pan and pour it into the plate containing rapeseed.
Pot stickers to duck chunks
300 grams of cooked duck meat, 1 egg white, 4 slices of bread, foam powder, net lettuce leaves.
1 tsp of refined salt, appropriate amount of pepper salt, 2 tsp of starch, 1000 g of vegetable oil (about 40 g).
1. Whisk the egg whites in a bowl, add starch, foam powder and salt and gently mix into a paste, cut the bread into slices, coat with the egg white paste and add the duck pieces.
2. Put the pot on the fire, add oil and heat it, add the duck and fry for 30 minutes until it is tender and crispy, then place it on a plate with lettuce leaves and dip it on the table with pepper salt.
Pan-fried duck breast
500 g duck breast, 20 g flour, 2 duck eggs.
15 g shredded shallots, 1 tsp salt and sugar, 12 tsp chicken essence, 1 tbsp tomato paste, 2 tsp cooking wine, 1 tsp orange juice, starch to taste, 2 tbsp cooked lard.
1. Put the duck eggs into a bowl and stir well into egg mixture; wash the duck breast, cut into large thin slices, and marinate with cooking wine, salt and chicken essence.
2. Add egg mixture, starch and flour to the marinated duck and stir well with tomato sauce, orange juice, sugar, salt and chicken to form eggplant juice.
3. Put the pot on the fire, add oil and cook until it is 50% hot, add the duck slices and fry until golden brown on both sides, then add cooking wine and green onion, pour in the eggplant juice and stir-fry until it is evenly flavored, then you can put it on the plate.
Oil-cooked ducklets
1 net duck.
Cumin, pepper, salt, cooking wine, soy sauce, ginger juice, hot sauce, vegetable oil.
1. Remove the offal and impurities, wash the duck, add soy sauce, pepper, cooking wine, ginger juice, cumin, salt slightly marinated, take out, first steam in the pot, then fry in the oil pan to color, fish out, chop into strips, plate.
2. Pour the original juice of the pickled duck into the pot and bring to a boil, pour over the duck, put the hot sauce into a small dish, and serve with the duck pieces.
Fishy duck square
300 grams of cooked duck meat, 50 grams of cooked winter shoot shredded, 50 grams of cooked fatty meat shredded meat, and 1 egg liquid.
Pickled pepper, fine salt, monosodium glutamate, sugar, soy sauce, rice vinegar, cooking wine, starch, water starch, vegetable oil each appropriate amount.
1. Mix the winter shoots and fatty meat with egg mixture, starch and cooking wine, attach it to the duck meat, and then fry the duck meat in the frying pan until it is tender, then remove the plate.
2. Put the pot on the heat, add the minced peppercorns, salt, soy sauce, sugar, rice vinegar, cooking wine, MSG and stir-fry until fragrant, then pour over the duck.
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