Soak the chicken nuggets in oil
Ingredients: 1 light tender chicken (1000 grams), 15 grams of refined salt 3 grams of monosodium glutamate 0. 5 g egg white 2 dried starch 15 g green onion 5 g ginger 5 g refined vegetable oil 1000 g (actual consumption 50 g)
method
1. Cut the abdomen of the light chicken, remove the internal organs, feet, claws, head and neck, and cut it into 4 cm long pieces with a knife. Peel and slice the ginger and cut the green onion into 6 cm long pieces.
2: Marinate the chicken nuggets in rice wine, salt, green onion and ginger slices for 20 minutes, remove the onion and ginger and then add MONOS glutamate, egg white and dry starch and mix well to set aside.
3: Heat the wok on the heat, use the oil slippery pan, add refined vegetable oil to 30% heat, put in the chicken nuggets, soak for about 20 minutes until cooked and fished out and plated.
Matcha crispy shiitake mushroom strips
Ingredients: oyster mushrooms, matcha, white sesame seeds, dried yeast, flour, starch, baking powder
1: Wash the oyster mushrooms, change the knife to long strips, mix in a little salt, mushroom essence and dry starch and set aside.
2: Add 60 grams of flour to a little dried yeast and water to make a thin batter and wait for it to wake up. About 2 hours or so, add a little baking powder and 20 grams of starch. Then add a little matcha and white sesame seeds to the paste, mix well and add a little refined oil to make a matcha crisp paste for later.
3, from the pot, add refined oil to the pot, when the oil temperature rises to about 40%, put the mushroom strips into the matcha crisp paste made of step (2) to roll it, and then put it into the oil pan to fry, fry it and fish it out, then increase the oil temperature and put it back into the oil to re-fry, fry it into emerald green and golden brown, fish out the drainage oil, and put it on the plate.
Cook a thousand pieces of yellow bone fish
1: Heat the pan, add the right amount of oil, add the yellow bone fish, add a few slices of ginger, and fry together
2: Shake the pan, when the fish can move, fry it again until golden brown, turn it over, and then continue to fry the other side
3: Remove the fried fish on both sides into a small pot
4. Add an appropriate amount of cooking wine, soy sauce and boiling water
5: Bring to a boil, add watercress paste and soybean paste
6: Add a thousand pieces of shredded and bring to a boil, then cover and simmer for 20 minutes
7. Remove the lid and add salt and other seasonings
8: Turn to high heat to collect the juice, and finally sprinkle with green onions
Asparagus chicken rolls
1. Peel off the older skin of the asparagus root
2: Cut the chicken breast into small pieces, put it in the blender, add 1 tsp of minced ginger, 1 little salt, 1 tsp of minced black pepper, 1 tbsp of raw soy sauce, 1 egg, 1 tbsp of starch, beat well and turn into minced meat
3: Wrap the beaten chicken filling on the outside of the asparagus
4: Heat the oil in a frying pan, put the rolled asparagus chicken rolls in and fry until the chicken turns golden brown
5: Boil a juice with 1 tbsp light soy sauce, 1 tbsp salt and 2 tbsp white water and pour over the asparagus roll