Large sizzling fried chicken
Making (Serving Size):
1. The laying hens are slaughtered and cleaned, chopped into pieces and then put into boiling water to fly quickly, and wash and drain the impurities after being removed.
2. Heat 200 grams of lard and 100 grams of salad oil in the pot, add 20 grams of green onions, 20 grams of ginger, 15 grams of Fujian chili king dried red peppers, 5 grams of star anise, 3 grams of angelica, 2 small sections of cinnamon and fry until the chicken pieces are oily and fragrant, 50 grams of soybean sauce, 30 grams of light soy sauce, and 15 grams of white wine are stir-fried until the chicken pieces are oily and fragrant.
Cooking process:
1. Fry 200 grams of potato slices in 60% hot oil until fragrant, remove and drain.
2. 150 grams of wrinkled green pepper cut into pieces, 20 grams of red millet spicy cut into rings, 50 grams of garlic and broken.
3. Heat the bottom oil under the pot, add the garlic, red millet pepper rings, wrinkled green pepper pieces and stir-fry until fragrant, pour in the pressed chicken pieces and 500 grams of the original soup, add the potato slices and bring to a boil over medium heat, turn to high heat to collect the juice, hook the thin thickener and put it on the hot iron plate, and serve it with a triangular scallion pancake around it.
Production keys:
1. The dough that is about to ferment is made and cooked according to the technique of scallion pancake, and the texture of the dough cake is soft, which is easier to absorb the soup of fried chicken.
2. Do not press the chicken pieces for too long, otherwise the chicken will be pressed without toughness and chewiness.
3. Do not burn the iron plate too hot, otherwise the soup will easily burn after serving.
4. There is no need to put bay leaves when stir-frying chicken, because it is easy to be bitter when drying bay leaves for a long time.
The beans are crispy and bone-pointed
Raw material:
脆骨150g、腊八豆150g
Seasoning:
60g salad oil, 2g salt, 150g homemade brine, 2g soy sauce, 4g Knorr chicken essence, 2g spicy fresh sauce
Production:
1. After the crispy bones fly into water, use homemade brine to marinate and shred for later use;
2. Heat the wok, add salad oil to stir-fry the crispy bones, add laba beans and stir-fry until fragrant;
3. Season again.
Xiaomai Ginseng
Ingredient:
1 sea cucumber, 25 grams of millet, 2 asparagus, 3 wolfberries, 1000 grams of clear soup, 800 grams of thick soup, 25 ml of cooking wine
Method:
1. Use the water with cooking wine for more than two times, then simmer it in clear soup to taste, and set aside.
2. Put the millet in a thick soup and stew it into a porridge shape and set aside.
3. Put the stewed sea cucumber into the millet soup porridge, put it on the heat and steam it for another 10 minutes.