This recipe focuses on the recipe and the heat of the stir-fry sauce. Please pay attention to read carefully. No, there is no guarantee that there will be no reservations on the material side.
Ingredients for yellow braised chicken:
Preferably a one-year-old broiler chicken, the chicken is tender and fragrant.
Notes:
1 more green onion. Sauté incense. Tackification. Stewing will make the soup thicken. Better than simply using sauce.
2. Yellow sauce is not a sweet noodle sauce.
3 Pay attention to fishy, ohashi cooking wine effect is good.
4 Spicy taste can be appropriately larger both appetizing beer, you can sell more huh
5 When stir-frying, be careful not to stir-fry. There will be a great bitter taste. This is a special note. (Beginners recommend packing first.) Do not tie the pack too tightly. Loosen up a bit. It is conducive to the taste of large ingredients. You can also save costs. The package can generally be used about three times. ).
Yellow braised chicken recipe. (Do not arbitrarily change the weight and comparison·)
Ingredients.15 kg chicken.
Proportion of large material:
5 grass fruits. 5 nutmegs. A section of cinnamon is about ten centimeters or so. 6 cloves. Galangal about half two. A handful of incense leaves. White Kou 20. Grass Kou 8. 6 sand kernels. Anise about one or two. Cumin three dollars. Bai Zhi Stick (Chuan Zhi. Crush) one inch small segment. Yili family old pump king (this color is very good) about one or two (please adjust appropriately according to the amount of white hexyl water) gardenia 8 (crushed) comfrey 10 grams. Three monk fruit (crushed).A few seconds later the spicy flavor comes out. The premise of using this is not to put or put less peppers. will have this effect. Please dial 6 root pods (this material has a feature. It's not spicy when you first start eating. Wait until about a dozen seconds after the spicy taste comes out. The premise of using this is not to put or put less peppers. will have this effect. Please do as you ask). Yellow sauce (here to say yellow sauce is not sweet noodle sauce). About half a spoonful of Ohashi cooking wine (chef's spoon). Green onion segments (to be split in the middle).Large ginger slices.
Specific practices. (Note the order)
Pot built-in oil (preferably donkey oil or lard oil. Generally, donkey meat restaurants sell oil.) Burn to 30% heat. Put in the large ingredients (the packaging package does not need to stir-fry) .dried chili peppers 2 two (this can be adjusted according to local tastes) .scallions and ginger slices (about a pound in total) .stir-fried fragrant. Put in three pounds of yellow sauce. Stir-fry until slightly frothy. Stir-fried. Not to be fried. Will be bitter: Add raw chicken nuggets (without flying water) and stir-fry until the chicken nuggets are colored. Shrinkage of the skin of the flesh. Add half a scoop of Ohashi cooking wine. Yili home old draw color (the quality of yellow sauce varies around. A little tinkering can be used with old soy sauce) and then add half a spoonful of large salt (this can be adjusted by itself. Remember the rote sleeve. Please adjust according to your own raw materials and the saltiness of the yellow sauce) .one-third spoon of Wei Dan (Wei Dan is a high-grade MSG) .Order some white sugar to freshen up. Just pay attention. Do not show sweetness. Add the old soup over high heat and bring to a boil. Simmer for about 8 minutes over medium heat (8 ripe to cook) .Turn off heat. Hata can be consumed in five minutes. Can be used directly on the serving. It is also possible to serve after opening the fire to collect the juice.
Here's a bit of braising which is the main practice of this yellow smoke chicken. Remember to dry it after simmering. It's not good to simmer it. You can do less when you start doing it. Wait until the source of customers and business stabilizes. Do the numbers in mind. Just right or just right. Don't be left behind. This way neither wastes. It will also make customers feel that the business is good. Don't do enough to sell....
Summarize the main points.
One. Big Draw. spring onion. Ginger.
Two. Stir-fried yellow sauce (be careful not to fry old. Tap yes.
Three. Open the pot and simmer slightly. After the break, it is stuffy.
Four. color. The taste should be adjusted according to the amount of raw materials.
Five. Finally remember to collect the juice over high heat. Gently shake the bottom of the pot.
Please make it according to local or your own taste. It's like the south is light. Slightly sweet. The northern taste is heavier. Micro-form. Shanxi likes to eat old vinegar. Sichuan people are not spicy and cannot sit
Some spices for household use may have been cast. But these condiments are also basic. Generally the market has to sell.
