Nutritious and delicious, share a few hot winter delicacies, and teach you how not to get tired!
Food name: Glass crispy chicken
Ingredients: 1 fresh chicken (about 750 grams), 1 fresh egg, 50 grams of fresh flour and fatty pork, 15 grams of fresh ham, 25 grams of Chinese cabbage leaves.
Seasoning: 10 grams of chopped green onion, 2 tsp of salt, a little pepper, monosodium glutamate, starch, mixed oil (40% of cooked lard, 60% of salad oil), sesame oil, rice wine, clear soup.
Method: (1) When making the delicious dish of glass crispy chicken, you first need a friend to remove the head and claws of the fresh light chicken, cut it in half, wash and drain it, and then mix the wine and fine salt and spread it on the chicken, marinate for 30 minutes; cut the fat meat and Chinese cabbage into granules; mince the ham; egg liquid, fatty meat, diced cabbage, minced ham, and flour and add an appropriate amount of water to make a paste, and coat the chicken body for later. (2) Sit in the pot and light the heat, add the mixed oil and cook until it is 70% hot, add the light chicken and fry it until golden brown, fish out and chop it into pieces and set aside. (3) Leave a little bottom oil in the pot to heat, first add the clear soup, green onion, pepper to boil, and then use water starch to draw, drizzle with sesame oil, add MSG to mix well, and then pour into the bottom of the dish, the chicken nugget skin face up, put into the plate and serve.
Technical key Prepare a thick egg paste, spread evenly on the surface of the marinated light chicken, heat the oil in the pan and fry it crisp and golden brown.
Food name: Citi ginseng steam pot chicken
Ingredients: 100 grams of fresh chicken nuggets, 4 grams of fresh ginseng and goji berries, 20 grams of fresh mushroom slices, bamboo shoot slices, jinhua ham slices.
Seasoning: 5 grams each of ginger and green onion, 1/2 tsp of salt, 1 tsp of monosodium glutamate and rice wine, a little pepper and sesame oil, 100 grams of soup.
Directions: (1) When making the chicken in the Ginseng Pot, you first need a friend to blanch the fresh chicken nuggets and fresh bamboo shoot slices in boiling water, drain them, divide them into 2 parts, and put them into 2 gas pots; north mushrooms, Jinhua ham, ginseng, goji berries, ginger flowers, and green onions are also divided into pots. (2) Raise the pot, add the soup, rice wine, salt, monosodium glutamate, pepper, sesame oil and boil, pour into the air pot, basket and steam for 30 minutes on high heat, take out and serve.
Technical key When steaming the chicken in the steam pot, it is necessary to steam it over high heat, and it is necessary to cover the lid of the gas pot so as not to affect the taste.
Food name: Shiitake mushroom baked fat chicken
Ingredients: 1 fresh chicken (about 750 g), 50 g fresh shiitake mushrooms.
Seasoning: green onion, ginger slices, star anise, soy sauce, salt, salad oil, 2 tsp of rice wine.
Method: (1) When making the delicious dish of shiitake mushroom baked fat chicken, you first need a friend to wash the tender chicken, wipe the water dry and rub the inside of the chicken body with fine salt, coat the outer skin with soy sauce, put it in hot oil and fry it until golden brown, fish out the drainage oil, and then pour the rice wine into the chicken cavity and shake it evenly, then put the ginger slices, star anise and a little green onion and shiitake mushrooms into the chicken chamber; the shiitake mushrooms are destemmed, washed and set aside. (2) Put the sand pot on the heat, first put in the green onion pad, then put in the whole chicken, cover the lid, simmer for 10 minutes on low heat, then add the shiitake mushrooms, simmer over low heat, remove the onion, ginger, star anise, and shiitake mushrooms in the chamber, chop the pieces and plate them.
Technical key First fry the fresh tender chicken to a golden brown, put the onion and ginger in the belly of the chicken, and put it in a sand pot and simmer it over low heat.