Deep-fried chicken wishbones
Ingredients:
1000 grams of chicken collarbones.
Marinade:
60 grams of Orleans marinade, 10 grams of sugar, 10 grams of fine paprika, 4 grams of chicken powder, 4 grams of garlic powder, 3 grams of thirteen spices, 2 grams of white pepper, 2 grams of baking soda.
Distribution:
40 grams of water, 40 grams of cornstarch, 20 grams of fried chicken breading,
Sprinkles:
50 grams of cumin powder, 20 grams of cooked peanut flour, 10 grams of cooked white sesame seeds, 8 grams of sugar, 5 grams of salt, 5 grams of monosodium glutamate.
Method:
1. Put the chicken collarbone into clean water to thaw, and cut it off from the middle with scissors after thawing. After cutting, remove the excess grease, soak the bleeding water in clean water again, clean it, remove the water to control the dryness, and set aside.
2. Put the chicken collarbone with dry moisture into a basin, add 60 grams of Orleans marinade, 10 grams of sugar, 10 grams of fine chili powder, 4 grams of chicken powder, 4 grams of garlic powder, 3 grams of thirteen spices, 2 grams of white pepper powder, 2 grams of baking soda, and then add 40 grams of water to grasp and mix evenly. Finally, add 40 grams of cornstarch and 20 grams of fried chicken breading, mix evenly again, and then put in the refrigerator to marinate for more than 4 hours.
3. Add an appropriate amount of vegetable oil to the pot, add the marinated chicken wishbone when the oil temperature rises to 160°, fry it for 30 seconds, and remove it after setting. After the oil temperature rises to 180°, it is lowered into the chicken wishbone and fried over low heat until mature, and then it can be removed and eaten.
Sprinkler Method:
Put 50 grams of cumin powder, 20 grams of cooked peanut flour, 10 grams of cooked white sesame seeds, 8 grams of sugar, 5 grams of salt, and 5 grams of monosodium glutamate into a container, stir and mix evenly, and then sprinkle an appropriate amount of sprinkling on the fried chicken wishbones.
Butterfish baked with sliced almonds in scallion oil
Ingredient:
500 grams of treasure fish fillet, 200 grams of almond slices, 5 grams of minced ginger, appropriate amount of crispy pulp, 4 grams of salt, 2 grams of flavored powder, 2.5 grams of chicken broth powder, 1 gram of sugar, appropriate amount of oil.
Method:
1. Season the fish fillets with seasonings, then add the crispy slurry, and use the stickiness of the crispy slurry to stick the almond slices.
2. Heat the oil in the pan to 60 degrees, start to fry the fish fillets, and fry until golden brown before serving.
3. Finally, adjust the sauce to thicken, add minced ginger and chopped green onion, pour it on the fish and serve.
Pour the sauce on the tip of the belly
Broth ratio;
20 grams of red pepper powder, 25 grams of cooked green pepper powder, 50 grams of salt, 200 grams of sugar, 600 grams of balsamic vinegar, 50 grams of Wei Damei, 50 grams of Maggi fresh, 250 grams of rapeseed oil (cooked), 200 grams of brown sugar, 50 grams of spicy fresh sauce, 50 grams of fresh spicy fresh sauce, 50 grams of hemp seed rattan pepper oil, 10 grams of flavor long pepper sesame chicken juice, all the above raw materials are mixed together, put on the induction cooker, boil for five minutes on low heat, cool and filter clean for later use.
the production process;
1. Clean the ten tips of the belly, put them in boiling water and cook them until they are cooked thoroughly (when cooking, add a part of salt, green onion and ginger), and soak the boiled tips of the belly into the adjusted salt water for preservation.
2. 100 grams of Dutch cucumber (sliced into thin slices), two tripe tips (sliced into thin slices), 100 grams of sauce, 3 grams of white sesame seeds, 2 grams of minced chives, 10 grams of chili oil. ，
3. Put the cucumber on the bottom, put the tip of the belly on top, pour the sauce, sprinkle with white sesame seeds, minced chives, and pour chili oil.