Raw sautéed lemon black bone chicken
Stir-fried chicken is a very common home-cooked dish, but the ingredients used to make fried chicken are ordinary meat-colored chicken, why does no one use black bone chicken to make fried chicken? Black bone chicken has a very high medicinal value, and it is a pity to only use it for stewing soup, so I tried to use black bone chicken instead of ordinary chicken to make fried chicken.
Initial processing:
1 net black-bone chicken (net weight 1 kg) is cleanly treated, chopped into pieces weighing about 25 grams, rinsed slightly, sucked up the water, put into the salad oil that burns to 30% or 40% heat, heat the oil, and fish out the oil control.
Cooked processing:
Leave the bottom oil in the pot, when it is 50% hot, put in the small ingredients (200 grams of large shallots, 50 grams of garlic, 25 grams of minced ginger) and stir-fry, add chicken nuggets, cook 15 grams of cooking wine, pour in water without chicken nuggets, add 75 grams of Meiji umami juice, 15 grams of sugar and bring to a boil, reduce the heat and simmer for 10 minutes, sprinkle 30 grams of coriander, pour in 10 grams of red oil to get out of the pot.
illustrate:
1, black bone chicken is different from ordinary chicken, its meat fat content is small, if it is sautéed for a long time, the internal moisture is easy to lose, so we use the method of sliding oil, in order to maintain the moisture of chicken.
2, chicken does not need to float water to remove odor, we use the "lemon massage" method to help the black bone chicken get rid of fishy, the specific operation: black bone chicken from the middle of one open two, rinse off the blood water. Lemon 1 everything is two, first wipe the chicken skin with half a lemon, after wiping it, let it dry for 10 minutes, then wipe the inner cavity with the other half of the lemon, squeeze the lemon juice on the inner cavity after wiping, and then let it dry for another 10 minutes.
3, the stewing process needs to pay attention to three points: one is that the onion must be cut larger, because after ten minutes of heating, it is easy to soft and rotten; the second is in the stewing process, must be covered; the third is that the dish is sprinkled with a large number of coriander segments before the pot, not only can cover the odor of the black bone chicken, but also enhance the effect of clear flavor.
Card stove millet fish
Ingredients:
Small yellow croaker.
Accessories:
Millet spicy, tempeh, sea rice, green onion, ginger, oyster sauce, salt, monosodium glutamate, stock, garlic, ginger slices, chives, dried shallots, peanut oil.
make:
1: Brush the scales and open the back of the small yellow croaker, marinate with green onion and ginger, cooking wine and oyster sauce for 15 minutes.
2: Chop millet spicy, tempeh and sea rice, sauté in a pot until fragrant, add broth, add spices and simmer into a sauce to set aside.
3: Put peanut oil and spices on the stove, add small yellow croaker, pour the boiled sauce on it, put in the cooking wine, cover and simmer for 5-8 minutes.
note:
The simmering time should not be too long, and the moisture loss of the food for too long will affect the taste.
Seafood soup with cabbage
Features: fragrant, fresh, strong taste, pleasant color.
Ingredients: 50 grams of shrimp, 50 grams of plum ginseng, 50 grams of topaz ginseng, 50 grams of eye fish, 50 grams of skirt, 50 grams of conch slices, 300 grams of cabbage.
Seasoning: water starch to taste, lard 50 g, chicken broth 1000 g, salt 5 g, monosodium glutamate 8 g, sesame oil to taste.
1: Change the shrimp, plum ginseng, topaz ginseng, fish cubs, skirt 50 grams, conch slices 50 grams to 0.5 cm square Ding Fei water, wash and chop the cabbage.
2: Put 50 grams of lard in the pot and cook it to 60% heat, add the chopped cabbage and stir-fry until fragrant, add chicken broth, add the raw materials of the flying water, add salt, monosodium glutamate and sesame oil and put it on the plate.
Special tip: the cabbage should be fat and tender, first stir-fry with lard, otherwise the cabbage will be dry and fragrant, and first fry with oil to keep the color turquoise.