raw material:
Half a fresh and stupid chicken (about 700 grams), 150 grams of green pepper, a ingredient (10 grams of cooking wine, 2 grams of salt, 3 grams of monosodium glutamate, 5 grams of light soy sauce, a little pepper), b (2 grams of peppercorns, 2 grams of fennel, 5 grams of dried chili knots, ginger slices, garlic slices, and green onions), 30 grams of fragrant sauce, 15 grams of laoganma hot sauce, 15 grams of spicy girl hot sauce, 20 grams of cooking wine, 5 grams of oyster sauce, 10 grams of delicious freshness, 10 grams of flavor spilled spoons of green peppercorn chicken paste (sold by a treasure), 3 grams of sugar, 5 grams of monosodium glutamate, chicken essence, a little ginger powder, coriander, and onion shreds , salad oil to taste.
Dry pot sauce preparation recipe:
Ginger rice, ginger chunks, green onion knots 50g each, spices (fragrant leaves, star anise, cinnamon, grass fruit, shanna, cardamom, etc. about 5g each), cooked vegetable oil 500g, chanterelle 500g, salad oil 1000g, dried sea pepper 1500g, Peppercorn 150g, Pixian watercress 300g, pickled red pepper 200g, Yangjiang tempeh 150g, cooking wine 50g, rock sugar 30g, salt, monosodium glutamate, chicken essence 20g each, pepper powder 30g, five-spice powder 10g.
Method:
1. Dried sea peppers are boiled in boiling water and then drained, fried with vegetable oil and salad oil together Drain the water (spare oil), crushed together with peppercorns for later use; Pixian watercress, pickled red pepper, Yangjiang tempeh chopped into mushrooms, rock sugar crushed, spices slightly soaked in warm water.
2. Put the remaining oil into the pot and burn it to 30% heat, put in ginger pieces, green onions, spices to fry out the aroma and then leave the heat to 50%, beat the residue, burn the chicken fat, put the Pixian watercress, pickled red pepper and stir-fry until the fragrance is outstanding, then put in the ground pepper, peppercorns, ginger rice, tempeh, green pepper chicken paste, stir-fry dry water on low heat, and then put cooking wine, rock sugar, salt, monosodium glutamate, chicken essence, pepper powder, five-spice powder and fry until the water is completely evaporated.
note:
Spices, tempeh should not be too much, the moisture must be fried dry, otherwise it is easy to mold and should not be put for a long time. This fragrant sauce can be used for dry pots, pickled peppers, boiled dishes, etc. When roasting the pot meat and mapo tofu, add an appropriate amount to enhance the flavor and color.
Preparation Method:
(1) After the stupid chicken is wiped dry, use the back of the knife to chop the bones into small pieces, marinate with ingredient a for 5 minutes, and cut the green pepper into hob pieces.
(2) The chicken nuggets are fried in 70% oil until they are 9 years old.
(3) Heat the pot, leave a little oil after the hot oil to sauté the b material, put in the flavor of the fragrant sauce, lao gan ma, spicy girl hot sauce and fry out the red oil, add green pepper, chicken nuggets stir-fry for a while, cook cooking wine, oyster sauce, beautiful fresh and a little fresh soup, continue to fry for about 1 minute, add sugar, monosodium glutamate, chicken essence and sand ginger powder, dry the water, pour into the hot stone pot with onion shreds, sprinkle with coriander, and serve.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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