Green pepper field chicken
Ingredients: 400 g of field chicken.
Seasoning: 200 grams of broth, 20 grams of green pepper, 10 grams of cooking wine and fish sauce, 8 grams of green and red pepper slices, 5 grams of garlic (fried), 5 grams of onion, 5 grams each of soy sauce, oyster sauce, lime juice, lemon leaf, lemongrass, Thai coriander, fried garlic 3 grams each, sugar, MSG 2 grams each.
Production steps
1: Soak green pepper in 50°C warm oil and soak for 15 minutes, until the pepper flavor is integrated into the oil and set aside.
2: Slaughter the chicken, peel and wash it, change the knife into pieces, add the wine, fish sauce and lime juice and marinate for 10 minutes. The lemongrass was changed into a circle and the coriander was cut into sections.
3: Heat 30 grams of soaked green pepper oil to 30% heat, add soaked green pepper and beat it slightly, then add lemon leaves, lemongrass, coriander, garlic seeds, onions, green and red pepper slices and heat them until fragrant, put in the marinated chicken nuggets, pour in the broth, add sugar, monosodium glutamate, soy sauce, oyster sauce to taste, collect the juice on high heat, add the fried garlic and gently turn it over to put it out.
Production key:
1. The chicken is not greasy before stir-frying, and the meat can be kept fresh and tender.
2, when frying fragrant green pepper, the oil temperature should not be too high, otherwise it is easy to paste. Soak in warm oil below 60°C for 15 minutes, then sauté the green pepper with this oil.
3, because the field chicken is easy to disperse, so the stir-frying can not be used too vigorously, should be gently stir-fried.
Spicy girl boiled chicken
raw material:
3 bullfrogs (about 1 kg, 700 g of net meat).
Seasoning:
30 grams of dried chili peppers, 10 grams of peppercorns, 3 grams of peppercorns, 5 grams of flower peppercorns, 1 gram of sesame seeds, 20 grams of light soy sauce, 5 grams of salt, 5 grams of Sichuan spicy girls, 5 grams of Lao Gan Ma, 10 grams of monosodium glutamate, 15 grams of chicken essence, 5 grams of sugar, 15 grams of wild mountain pepper, 15 grams of pickled ginger, 3 grams of dark soy sauce, 10 grams of shao wine, 15 grams of cucumber, 1 egg white, 1 kg of salad oil (actual consumption 30 grams).
make:
1: Finely chop bullfrogs (one bullfrog is divided into eight pieces), marinate with salt, monosodium glutamate and egg white for 5 minutes.
2: Put the marinated bullfrogs into the oil at 90 degrees And stroke until they are eight ripe.
3, the pot left the bottom oil, 80 degrees when down into the pepper, dried pepper, watercress sauce, keep about 100 degrees of oil temperature, simmer for 2 minutes to the incense, add broth, down into the slippery bullfrog, add the remaining seasonings, cook for 1 minute, down the cucumber, stir-fry evenly, and finally pour 20 grams of oil, under the flower pepper is ready.
Pickled pepper field chicken
Drawing on this method of roasting silver carp, the field chicken is cooked with fish pickled pepper segments and Luohan bamboo shoots, and the dish is bright red in color and tender in taste, which is a heavy taste home cooking.
Production Process:
1, the chicken slaughter and clean, cut off the head, claws, remove the skin and internal organs, about 500 grams of clean meat, na pot with salt, chicken powder, cooking wine to grasp the taste, and then put the egg white slurry to grasp evenly, under the 30% hot oil slippery.
2: Cut 100 grams of luohan shoots into sections, wash and drain, and pull the oil with 60 grams of garlic cloves for later.
3, the pot into the bottom oil to 50% hot, put Pixian bean paste 15 grams stir-fry incense, under the green onion section 10 grams, red pepper segment 20 grams, pour in Luohan bamboo shoots, garlic cloves, add 350 grams of fresh soup, mix in cooking wine 8 grams, soy sauce 5 grams, salt 3 grams, monosodium glutamate, white pepper 2 grams each, put the chicken nuggets on medium heat for 3 minutes, sprinkle garlic seedlings 10 grams, thin mustard, pour 15 grams of mash and turn well to get out of the pot.
Improved Taishi tian chicken
The genuine "Taishi Tian Chicken" has winter melon, field chicken legs, dried hairy tail shoots, dried mushrooms, Jinhua ham, ginger wine, soup, ginger, green onions and so on. Winter melon cut into pieces are very exquisite, after peeling, cut into a small round block with a diameter of 3 cm and a thickness of 2 cm, like a chess piece, very skilled. Mushroom water washed, and winter melon with boiling water respectively, in order to remove the green taste of winter melon, put a small piece of orange peel when scalding, blanched a little bit of cold river. The tip of the bamboo shoot should be soaked in cold water for 30 minutes and seared with water. The chicken only takes the thigh part, fishes it with ginger juice, and stirs it in oil. The ingredients are then fed into a stew bowl and simmered for 40 minutes.
Ingredients: 1 pound of winter melon, 1 pound of field chicken, 2 pieces of Yaozhu, 2 slices of lettuce.
Seasoning: salt, monosodium glutamate, sugar, two soups each appropriate amount.
1, first peel and pit the winter melon, cut it into a chess piece shape, roll it for a while, put it in the nest for later use;
2, a pound of field chicken slaughtered, about 8 two, chopped pieces of blanched water and put down in the nest;
3, the nest under the second soup, Yaozhu by hand shredding into, salt, taste, sugar at the same time into the taste, that is, stew for 2 hours, you can eat.
Leek flower popcorn chicken with seafood mushrooms
Ingredients: wild leek flowers, dried bacillus, seafood mushrooms, field chicken, chili pepper grains.
Accessories: chicken broth, salt, corn starch, soy sauce.
method:
1. Wash and cut the wild leek flowers and dried bacillus respectively, mix them with the chili peppers and mix well, and marinate them into dried bacillus sauce for later use.
2: Cook the seafood mushrooms in the salted chicken broth and remove the plate.
3: Clean the chicken, dice it, add corn starch and soy sauce and marinate until it tastes, add hot oil to quickly pull the oil, and then pick up the oil control and set aside.
4: Stir-fry the chicks and dried mushroom sauce, stir-fry the chicken cubes and plate them.
Corn on the cob with pepper steamed chicken
Ingredients: 300 g of farm chicken, 2 quick-frozen cooked corn cobs
Accessories: 100 grams of minced pepper, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 10 grams of green onion, 5 grams of ginger, 5 grams of cooking wine, 20 grams of salad oil
1, after the chicken is slaughtered, soaked in salted onion and ginger water, seal the plastic wrap into the crisper box for marinating (the day of pickling is used up, otherwise it is not fresh; the field chicken should avoid freezing to prevent the meat from becoming firewood), when using the chicken out of the water, add cooking wine, salt, monosodium glutamate, chicken essence, onion and ginger slightly pickled, corn cob cut into sections and set aside.
2: Put the marinated field chicken into a large round dish, lay a layer of chopped pepper, put the corn cob on the side of the plate, cover the basket and steam for about 8 minutes, take it out, sprinkle green onion, drizzle with hot oil.
Baby ginger field chicken
Ingredients: field chicken
Accessories: ginger, millet pepper, pickled pepper, ginger, garlic
Seasoning: salt, cooking wine
1, after killing the chicken, use salt and cooking wine to taste; cut the ginger into strips, and the millet pepper into strips.
2: Pull the oil from the oil pan under the chicken.
3: Stir-fry a small amount of pickled pepper, ginger and garlic in the pot, then add the chicken to the taste, and then the millet pepper and ginger shreds are cooked.