Living a life is like tasting food, always after the smoke and fire of time, the sweetness will slowly brew, and the harvest always needs to be soaked with hard water, to steam, to boil, and will leave the nutrition of wisdom in the heart. Foodie Xiaobian is committed to recommending high-quality food to everyone, so that everyone can make food. Strengthen physical exercise, pay attention to supplement nutrition, and ensure adequate sleep and rest to enhance resistance.
Shredded chicken rice noodles
Ingredients: 500 grams of indica rice, 150 grams of shredded chicken, 100 grams of Chinese cabbage. Seasoning: vegetable oil 40 g, chicken fat 25 g, salt 12 g, monosodium glutamate 8 g, pepper 1 g, chicken broth to taste.
Rice oil slurry is first made. The rice is repeatedly changed into water and rubbed and washed, blistered with cool water and rinsed twice, after removing the water, add 600 grams of cold water, grind into a fine slurry, and then put in vegetable oil to stir, so that the oil slurry is mixed into one.
Scoop a spoonful of fine slurry into a greased porcelain dish and level the drawer, steam it in boiling water over high heat to form thin slices, peel off and let cool and cut into leek-wide strips. Chicken shredded. The cabbage is washed and set aside.
Bring in the chicken broth to taste good. At the same time, bring a pot of water to a boil and add cabbage and rice noodles. After the cabbage is blanched, pick the vegetables and rice noodles into a bowl, sprinkle with shredded chicken and add to the soup.
Dry cooked chicken
Ingredients: 1 chicken net, salt to taste, 1/2 tablespoon sesame oil, 1 teaspoon white vinegar, cooking oil.
Mix all the spices into a marinade, remove the chicken bones, cut into small cubes, and marinate in the marinade for 30 minutes.
When the oil is 60% hot, drain the chicken and put the marinade into the oil pan and fry it, then fish out the chicken and drain the oil, pour out the oil, leaving only a little, add chicken, vinegar, sesame oil and stir-fry slightly, then pour in the marinade, stir-fry on high heat.
Pickled pepper chicken
Ingredients: 300 grams of chicken breast meat, 50 grams of pickled chili peppers, 20 grams of minced green onion, 10 grams of shredded ginger, 10 grams of garlic flakes, salt, 1 teaspoon of sugar, 1 teaspoon of cooking wine, chicken powder, water starch, a little pepper.
Wash and cut the chicken breast into 5 mm thick slices, mix well with water starch, cooking wine and pepper, and cut the pickled pepper into slices as large as chicken slices.
Season with salt, sake, sugar, pepper, water starch, a pinch of chicken powder and 3 tablespoons of water.
Add 3 tablespoons of oil to the wok, heat up and sauté the chicken slices, sauté the minced shallots, ginger and garlic and pickled chili peppers until fragrant, pour in the sauce, stir-fry evenly out of the pan.
Tea fillets
Ingredients: 300 grams of net blue fish meat, 1 gram of Longjing tea leaves, 20 grams of cooked ham, cooked bamboo shoots, shuifa shiitake mushrooms, egg white, salt, cooking wine, monosodium glutamate, chicken soup, wet starch, cooked lard.
Slice the fish, bamboo shoots and shiitake mushrooms separately and mix well with salt, wet starch and egg white.
Steep the tea leaves in boiling water for 1 minute and remove the dregs to take the tea juice. Heat the oil, fillet the fish, just cook it, add chicken soup, salt, cooking wine, monosodium glutamate, mushrooms, bamboo shoots, add fish fillets after boiling, use wet starch to outline, put tea juice, drizzle lard, plate, sprinkle with minced ham.
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