Stir-fried lemon black-bone chicken
Stir-fried chicken is a very common home-cooked dish, but the raw materials used to make stir-fried chicken are ordinary meat-colored chicken, why no one uses black-bone chicken to make fried chicken? The stir-fried dishes have a strong aroma and tender meat, so I recommend you to try them.
Initial processing:
1 net black-bone chicken (net weight 1 kg) is cleaned, chopped into pieces weighing about 25 grams, rinsed slightly, absorbs the water, and put it into the salad oil that is burned to three or four hot, slides the oil over low heat, and removes the oil.
Cooked processing:
Leave the bottom oil in the pot, when it is hot, put in the small ingredients (200 grams of shallots, 50 grams of garlic, 25 grams of minced ginger) and stir-fry until fragrant, add chicken pieces, cook 15 grams of cooking wine, pour water over the chicken pieces, add 75 grams of Maggi umami juice, 15 grams of sugar and boil over high heat, change to low heat and simmer for 10 minutes, sprinkle 30 grams of coriander, pour in 10 grams of red oil.
Illustrate:
1. Black-bone chicken is different from ordinary chicken, its meat fat content is less, if it is fried for a long time, the internal moisture is easy to lose, so we use the method of lubricating oil, in order to maintain the moisture of the chicken.
2. The chicken does not need to be bleached to remove the peculiar smell, we use the method of "lemon massage" to help the black-bone chicken get rid of the fish, the specific operation: the black-bone chicken is opened from the middle, rinsed to remove the blood. 1 lemon is everything, first wipe the chicken skin with half a lemon, dry for about 10 minutes after wiping, then wipe the inner cavity with the other half of the lemon, squeeze the lemon juice on the inner cavity after wiping, and let it dry for another 10 minutes.
3. There are three points that need to be paid attention to in the process of stewing: first, the shallots must be cut larger, because after more than ten minutes of heating, it is easy to be soft and rotten; second, in the stewing process, it must be covered; third, a large number of coriander segments are sprinkled before the dishes are out of the pot, which can not only cover the peculiar smell of the black-bone chicken, but also enhance the fragrance.
Stir-fried agaricus mushrooms with organic chili peppers
Ingredients:
250 grams of organic green peppers, 150 grams of Yunnan Agaricus mushroom.
Distribution:
20 grams of garlic seeds, 20 grams of pork belly slices.
Seasoning:
5 grams of salt, 4 grams of monosodium glutamate, 8 grams of steamed fish soy sauce, 5 grams of dark soy sauce, 40 grams of soybean cooking oil.
Production:
1. After the agaricus mushroom is cleaned, cut into thin slices of about 3 mm, pat the garlic seeds and slice the pork belly. After washing the organic peppers, put them in a hot pot, add salt, gently shake them with a spatula, and set aside when the peppers are soft.
2. After the pot is heated, add cooking oil, wait for the oil temperature to reach about 180 degrees, add the chopped agaricus mushroom, fry until the surface is golden brown, and the water vapor disappears, this process lasts about 30 seconds. Serve the fried agaricus mushrooms aside.
3. After the pot is heated, add a little cooking oil, add the pork belly and stir until fragrant, and then add the patted garlic seeds. After stir-frying the garlic, add the prepared organic chili pepper and agaricus mushroom and stir-fry, add monosodium glutamate and soy sauce to taste, dark soy sauce to adjust the color, stir-fry until fragrant.
Chrysanthemum fish
Production:
1. Treat the grass carp, take two clean fish meat, cut it into a cross knife on the meat surface, and then cut it into squares, and then marinate it with salt, cooking wine and ginger and shallots, and then plop it one by one to dry the fine starch to spread out between the fish shreds. Cut the egg yolk skin into cubes.
2. Pour cooked vegetable oil into the net pot and burn until it is 60% hot, put the fish pieces into a colander and dip them in the hot oil pan and fry them until they are chrysanthemum-shaped and set, take them out and drain the oil, and after the oil temperature rises to 80% hot, re-fry them in the pot until the color is golden and crispy, take them out and drain the oil and put them on the plate.
3. Heat the bottom oil in the pot, put in ginger rice, garlic and green onion to stir-fry, add a small amount of water to boil out the flavor and then beat off the slag, add salt, cooking wine, soy sauce, monosodium glutamate, sugar and vinegar to make a sweet and sour taste, hook the second-rate thick with water starch, pour it on the fish meat on the plate, sprinkle some egg yolk grains for stamens, and it is ready.