Although I live in the city now, I am often glad that I was born in the countryside, where I watched the canola blossom for 18 years. In the spring of March, the grass is long and warblers fly, the yellow canola flowers shine in the sun, the south wind blows, and the golden waves flash wave after wave. For people who have lived in the city for a long time, this sea of flowers is a fairy tale of spring, and it is the end to see it. For the natives of the countryside, the crushing of flowers into oil is the true destination of rape flowers. Since I can remember, rapeseed oil has been a "regular" on my stove, frying, frying, boiling, frying, everything is indispensable. Thanks to the dark color of rapeseed oil, no matter what kind of dish, under its blessing, it can moisturize a different color, and it can be deeply attracted at a glance, and the taste is naturally not a problem. After settling in the city, there are more and more varieties of oil for cooking, but no matter how many kinds of oil I eat, rapeseed oil is still my favorite. So, I also have my own "special favorite" on my stove - Arowana Grandma Township Small Squeezed Rapeseed Oil. Why do you love it alone? The reason is simple, it made me find the taste of my childhood. Inherit the craftsmanship of small squeezing, slow work out of the fine work, that is, squeezing and irrigation, preserving the fragrance of old vegetable oil. Just open the cap to smell it, and it is even more "intoxicating" when cooking. I prefer to fry it with rapeseed oil, which is aromatic, easy to color, and very little foam and fume. The hot and spicy chicken I share today is really rapeseed oil given to the soul, fried first and then fried, adding flavor and also going to the fishy smell of chicken, which is really delicious.
By Fish Chef 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
2-3 chicken thighs
Dried chili peppers to taste
Peppercorns to taste
4 cloves of garlic
Ginger 3 tablets
1 green onion
White sesame seeds to taste
1 spring onion
Salt to taste
Pepper to taste
1 scoop of cooking wine
1 scoop of light soy sauce
1 scoop of starch
Old dry mom 1 scoop
<h2>Practice steps</h2>
1. Prepare the ingredients;
2: Wash the chicken thighs and cut into diced chicken cubes of about 2 cm;
3, add a small spoon of salt, a spoon of pepper, a spoon of cooking wine, a spoon of light soy sauce, a spoonful of starch, grasp well;
4, add a spoonful of Arowana Grandmother Township small squeezed rapeseed oil to remove the fishy sealing pulp, grasp and marinate for 20 minutes;
5: Wash and cut garlic into slices, cut ginger into strips, cut green onion into small pieces, prepare a small dish of peppercorns, cut the dried peppers into small pieces and put them on a plate for later, cut some shallots and prepare white sesame seeds;
6, from the pot pour into the grandmother's village small squeezed rapeseed oil, the oil temperature is 50% hot, pour in the chicken cubes, fry until golden brown, fish out and set aside;
7, fried until such a golden brown can be out of the pot plate for later;
8, leave some small squeezed rapeseed oil in the pot, add green onion, garlic, ginger slices, sauté to make the aroma;
9, pour in the dried chili pepper, peppercorns, add a spoonful of old dry mother (you can also change to watercress sauce) continue to sauté for about a minute, stir-fry out the aroma;
10、 Pour in the diced chicken, mix the seasonings, stir-fry evenly;
11: Add the green onion and sprinkle with white sesame seeds
12: Stir-fry twice, and you can get out of the pot
13, the outside is crispy and tender, a mouthful of crunchy, people can't stop at all.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.