peculiarity:
Beautiful shape, garlic flavor.
originality:
Once, I found a dish called "pot roast duck" in a restaurant, which fried the duck in crispy paste after brine, and the taste was very good, but the color of the paste was not very good. After I came back, I inspected the market and found that our frozen baby chicken here is very cheap, as long as 8 yuan / one. I combined frozen chicken with "pot roast duck", steamed the chicken and then fried it, and the bottom pad was fried with corn flakes, which made the dish fuller, appeared to be large, and the cost was cheap. This dish was launched during the Spring Festival, and many family dinners are indispensable to a chicken, so this new dish has become the most popular and innovative dish.
Dishes offer:
Li Jianhui, studied under Gao Gaojian, Lu cuisine master, Chinese contemporary celebrity chef, Chinese carving master, is currently the first restaurant of royal chef sea cucumber--- the executive chef of Shijiazhuang Royal Samfang Restaurant.
raw material:
1 chicken cub (650 g), 100 g corn flakes, 10 cucumbers.
seasoning:
10 grams of salt and pepper, 10 grams of tomato sauce, 10 pieces of green onion, 1000 grams of marinated chicken sauce.
To prepare the marinated chicken sauce:
Stir in 50 grams of minced garlic, 50 grams of garlic powder, 10 grams of chef's four treasures of flavor, 10 grams of monosodium glutamate, 15 grams of salt-baked chicken ingredients, and 1,000 grams of water.
To prepare the crispy fried paste:
Add 1 box of Crispy Fried Powder to The Right Amount of Water and stir well.
Preparation Method:
(1) Remove the chicken from the intestines and wash it, marinate it in the marinate chicken juice for 4 hours, then steam it in a steamer for 1 hour until it is cooked (because the chicken is marinated with garlic flavor, if it is marinated, the taste will be integrated into the soup, and the steaming method can maintain the taste of the marinade), take out the bones and set aside.
(2) Fry the corn flakes in a 60% hot oil pan and scoop them out of the bottom of the pan.
(3) Hang the boneless chicken with crispy fried paste, fry in 50% hot oil for 2-3 minutes until golden brown, fish out the chopped pieces and place them on the plate.
(4) Place the cucumber segments and green onions on both sides of the chicken, put the duck cake on the edge of the plate, bring salt and tomato sauce to the table, and use the duck cake roll to eat after serving.