Spicy toothpick meat
This dish must be selected to raise the rooster to kill and cook, in order to keep fresh and fat, supplemented by the top grade chili, Dahongpao pepper production, the color is ruddy, spicy and crispy, soon it will be well-known far and near, and now it has become a representative dish of Sichuan and Chongqing. Chef Zhao improved on the basis of spicy chicken, using chicken thighs into the dish, deboning, marinating and skewering into toothpicks to make it easier to eat.
Production:
1. Rinse the chicken thighs with blood water, remove the bones and take the meat, change the knife into small pieces, add 20 grams of soy sauce, 15 grams of cooking wine, 10 grams of green onion and ginger water, 8 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken powder, 4 grams of sugar, mix well and marinate for 30 minutes, and skewer a toothpick for every two pieces of meat for later use.
2. Put the wide oil in the pot and burn it until it is hot, fry the marinated chicken pieces 300 grams over low heat until golden brown, turn to high heat to raise the oil temperature to eighty percent hot, fry the chicken pieces again until they are jujube red, remove and drain the oil for later use.
3. Put the bottom oil in the pot and boil it until it is hot, put 10 grams of Sichuan pepper and 5 grams of ginger slices and stir-fry until fragrant, then add 80 grams of dried red pepper and fry over low heat until brown and red, pour in the fried chicken pieces and stir evenly, sprinkle 15 grams of chives and 20 grams of white sesame seeds to get out of the pot.
Technical keys:
When marinating the chicken nuggets, you must give enough salt, and finally put it no longer when stir-frying, because the chicken nuggets have a hard shell on the surface after they are fried, and the salty taste can no longer enter.
Four treasures of thick soup
A good thick soup (four old chickens, 2 catties of chicken feet, and 5 catties of scallops are carefully cooked) are seasoned, add the raw materials and simmer for two minutes, and then serve. The color is bright, the soup is fragrant, the main ingredient is refreshing, and the nutrition is rich.
Ingredient:
10 grams of fish maw, 5 grams of skirt, 10 grams of elephant scallops, 5 grams of fish lips, 5 grams of green onions, 5 grams of ginger, 0.1 grams of salt, 0.2 grams of chicken essence, 100 grams of thick soup, 150 grams of hair soup, appropriate amount of chicken rice soy sauce.
Method:
1. Put 10 grams of raw fish maw, 5 grams of skirt, 10 grams of elephant scallops, and 5 grams of fish lips into boiling water with green onions, ginger, and Huadiao wine.
2. Add some base flavor to the hair soup and cook for one minute, remove from the pot and soak in the water.
3. Add the soup and seasoning, chicken fat and bring to a boil to thicken.
4. Add raw materials and mix well.
Healthy catfish
Raw material:
1 catfish 1250 g, organic vegetables 350 g.
Seasoning:
100 ml of rice broth, 500 ml of chicken broth, 6 grams of salt, 5 grams of sugar, 20% salt.
water 500 ml;
Dot:
1. Lee Kum Kee Spicy Sauce 5g, Lee Kum Kee Bean Paste 2g, Lee Kum Kee Tiancheng Premium Fresh Soy Sauce 12ml, Cooked Minced Garlic 5g, Clear Broth 65ml;
2. 15ml of Hunan chopped pepper, 10ml of Lee Kum Kee Hot and Sour Steamed Fish Soy Sauce, 2ml of Lee Kum Kee Pure Sesame Oil, 3g of cooked minced garlic, 80ml of clear soup.
Production:
1. Slaughter the catfish, cut it into thin slices, soak it in salt water for 5 minutes, remove it to absorb water cleanly, and put it on a plate for later use;
2. Boil rice soup and chicken soup into a base soup, add salt and sugar to taste, and then you can eat shabu-shabu;
3. Dip in some juice.