#晒晒我的今日美食##头条创作挑战赛##美食#
Fish-flavored broken rice chicken is a dish in Sichuan cuisine, after the dish is full of fish fragrance, sour, hot and sweet, super delicious rice, so the dish has a sweet and sour taste, so it is especially loved by children and women.
It should be said that this dish is not difficult to make, I have explained all the steps and techniques in the cooking process in detail, you just need to follow my steps to make the taste of the restaurant.
To prepare the fish-flavored broken rice chicken:
[Ingredients]: 2 pieces of chicken breast (240g)
[Ingredients]: 1 potato (230 grams), 3 fresh shiitake mushrooms (35 grams), 20 grams of green chili peppers, 20 grams of red peppers, 5 grams of ginger, 20 grams of garlic, 15 grams of shallots, 30 grams of fried peanuts.
[Seasoning]: 1 gram of white pepper (for marinating chicken), 2 grams of salt (for marinating chicken), 1 egg white (for marinating chicken), 20 grams of cooking wine (for marinating chicken), 6 grams of corn starch (for marinating chicken), 30 grams of cooking oil, 1 gram of salt (for fish sauce), 2 grams of chicken essence (for fish sauce), 20 grams of sugar (for fish sauce), 20 grams of balsamic vinegar (for fish sauce), 10 grams of light soy sauce (for fish sauce), 3 grams of corn starch (for fish sauce), 30 grams of water (for fish sauce).
【Preparation】:
1. Today, we use 2 pieces of chicken breast for this dish, first slice the chicken breast into 0.7 cm slices, then cut it into 0.7 cm strips, and finally cut it into 0.7 cm wide small particles. You can freeze the chicken breast in the refrigerator first, so that it is easy to cut.
2. After the chicken is cut, marinate it, add 2 grams of edible salt to enhance the flavor, 1 gram of white pepper to remove the smell and increase the flavor, 1 egg white to increase the tenderness, 20 grams of cooking wine to remove the smell and increase the flavor, and then start to fully grasp and mix, and keep grasping and mixing until the chicken is a little sticky.
3. Add 6 grams of corn starch and mix evenly, so that the chicken can be evenly wrapped with a thin layer of starch, which can lock the moisture of the chicken from loss. Finally, add 50 grams of cooking oil, stir well, and add oil so that the chicken will not stick to each other, and it is easier to slip when the oil is slipped in the later stage. Stir well and set aside to marinate for 20 minutes.
4. I like to eat potatoes, so I'm going to go in with 1 potato, first peel the potatoes, then cut them into dices about the size of diced chicken, and then wash the diced potatoes with water, clean the starch on the surface, and pour out the water control after washing.
5. I also prepared 3 fresh shiitake mushrooms as a side dish, shiitake mushrooms can increase the flavor of the dish, and cut the shiitake mushrooms into diced chicken cubes for later use. If you don't have fresh shiitake mushrooms, you can also use dried shiitake mushrooms, but the dried shiitake mushrooms should be soaked in water 1 hour in advance.
6. This dish should be accompanied by some chili peppers, this time the chili peppers I used are not very spicy, mainly to match the color, so that the color of the dish is richer and more beautiful, cut the green peppers and red peppers into small dices for later use.
7. Also prepare some indispensable spice heads, ginger has the effect of removing the smell and increasing the fragrance, cut the ginger into minced ginger. Garlic has a flavor and flavor, cut the garlic into minced garlic. The shallots have a flavor and color, cut the shallots into chopped shallots, and separate the white and green onions when cutting.
8. In addition, this dish should have a crispy texture, so it is necessary to use fried peanuts, in order to taste better, first remove the coat of peanuts, and then use a knife to crush the peanuts.
9. The last preparation is to prepare a fish sauce, add 1 gram of edible salt, 2 grams of chicken essence, 20 grams of sugar, 20 grams of balsamic vinegar, 10 grams of light soy sauce, 3 grams of corn starch, 30 grams of water, stir well, so that the fish flavor sauce is ready.
【Cooking Method】:
1. Pour 600 grams of cooking oil into the pot after heating the pot on high heat, pour the diced potatoes with controlled water into the pot when the oil temperature is 5 hot, keep the high heat, stir more, let the diced potatoes be heated evenly, and fry the diced potatoes until they are a little colored. It took me about 1 minute to do this.
2. Pour the diced chicken and diced mushrooms into the pot, quickly slide away, let the chicken be heated evenly, the chicken is relatively small in size, so it is easy to cook through after the pot, and the chicken is basically cooked when you see the chicken turn white, this process is enough for a maximum of 60 seconds.
3. Then pour the green and red peppers into the pot for a while, the green and red peppers can play a role in killing in the high oil temperature, so that the spicy aroma of the peppers is stronger, and the green and red peppers can be poured out of the oil control for later use in a maximum of 6 seconds.
4. Leave 30 grams of bottom oil in the pot, medium and low heat, pour the green onion, ginger and garlic into the pot and fry for 10 seconds, the fried material is fragrant, and after the fragrance comes out, add 30 grams of bean paste to fry the red oil, fry the fragrance, and fry the bean paste for about 10 seconds after the pot.
5. Cook 20 grams of cooking wine to remove the smell and increase the flavor, stir-fry a few times, then stir the prepared fish flavor sauce a few times and pour it into the pot, stir a few times, and stir evenly.
6. Then pour all the oiled ingredients into the pot, stir-fry quickly for 10 seconds, let the fish sauce wrap all the ingredients, stir-fry evenly, and then put it on the plate.
7. Sprinkle the crushed peanuts on top, and finally put the green onions on top to decorate, so that a sour, spicy, sweet, delicious and delicious delicacy is ready.
Technical Summary:
1. If you don't like potatoes, you can also pair them with ingredients such as king oyster mushrooms or bamboo shoots. The main purpose of pairing these ingredients is to add flavor and enrich the taste.
2. After the potatoes are cut, they must be cleaned to clean the starch on the surface of the diced potatoes, which can not only prevent the potatoes from oxidizing and discoloring, but also make the fried taste better.
3. In addition to the ingredients, all the ingredients have passed through the oil pot, which can be said to be cooked, so it should not be too long to stir-fry for a long time when the second time is in the pot, otherwise it will lose the crispy taste on the outside and tender on the inside.
Epilogue:
Imagine that all the ingredients in this dish have different tastes, different aromas, different characteristics, and the classic fish aroma in Sichuan cuisine, which can really be described as a clear layer of taste and rich taste, so delicious how people don't love it.
Seeing this, I believe you also have a deeper understanding of fish-flavored broken rice chicken. Finally, I would like you to move your little fingers, like + follow! It can be regarded as encouragement and support for me! Thank you! Thanksgiving!