Stir-fried chicken breast in juice
Ingredients:
150 grams of chicken.
Seasoning:
15 grams of wafer, 1 gram of salt, 50 grams of eggs, 75 grams of starch (peas), 50 grams of vegetable oil, 10 grams of rice wine, 75 grams of fruit juice.
Production:
1. After the chicken slices are opened, cut them into square pieces, hold them in a bowl, mix the refined salt, add eggs and dry starch and mix well.
2. Start the pot with oil, arrange the chicken pieces in the pan, fry until golden brown on both sides, take the degree of cooking, splash in the Shao wine, pour the juice into the pot and stir evenly on the plate, and it will be served with fried wafers.
Braised tofu with pork belly
Ingredients:
400 grams of white tofu and 50 grams of pork belly.
Distribution:
20 grams of chopped chili peppers, 5 grams of shredded ginger, 5 grams of celery, and 50 grams of fish soup.
Seasoning:
5 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken essence.
Production:
1. Heat the pot, then put the rapeseed oil in the pot, and the oil temperature is red.
2. Fry the tofu in the oil pan until golden brown, crispy on the outside and tender on the inside.
3. Stir the pork belly in a pot until fragrant, and add shredded ginger, chopped chili, salt, monosodium glutamate, chicken essence and other seasonings for seasoning.
4. Pour the pre-cooked fish soup into the pot and simmer for two minutes.
5. Add celery and serve on a plate.
Hundred-year-old soup fish
Raw material:
1500 grams of Yellow River carp and 200 grams of tofu.
Seasoning:
2500 grams of 100-year-old soup, 500 grams of broth, Ingredient A (40 grams of tomato paste, 5 grams of white pepper, 4 grams of star anise, 5 grams of Sichuan pepper, 10 grams of cumin, 50 grams of red pepper), 10 grams of green onions, ginger slices, salt, chicken essence, 20 grams of high liquor, 100 grams of peanut oil, 200 grams of rice vinegar.
Recipe and production of 100-year-old soup:
The hundred-year-old soup stir-fry green onions, ginger, tomato paste, white pepper, star anise, Sichuan pepper, and cumin to bring out the fragrance, cook it with high white wine and rice vinegar, add it to the pre-boiled broth, and add chicken essence to taste after boiling. This soup has been formed repeatedly for 100 years.
Directions:
1. Slaughter and wash the Yellow River carp, and change the tofu into a plum blossom shape for later use.
2. Put the wok on the fire, add peanut oil, burn until it is hot, add the green onion and ginger slices to the pot, then add the A ingredient to stir-fry the fragrance, cook in the high liquor and rice vinegar, pour in the broth and boil, add chicken essence and salt to taste, pour it into the century-old soup, put the tofu and carp into the pot, cook it over low heat for more than 6 hours, and decorate it on the plate.
The essential:
1. The fish must be the Yellow River carp, which must be killed alive.
2. The time of fish roasting should be more than 6 hours.
3. Pay attention to putting the fish neatly when putting it in the pot, so as not to be formed out of the pot. When taking out of the pot, be sure to use the technique of fishing outward to keep the fish intact as much as possible.