Strange smell of chicken shreds
peculiarity:
The meat is fresh and tender, salty, sweet, spicy, sour, fragrant and fresh, and it is one of the representatives of Sichuan cuisine.
Ingredients: 1000 g of tender chicken.
Accessories:
10 grams of sugar, 50 grams of shredded shallots, 40 grams of soy sauce, 100 grams of sesame paste, 1 gram of monosodium glutamate, 20 grams of red oil, 13 grams of vinegar, 2 grams of peppercorns, 15 grams of sesame oil, 10 grams of cooked sesame seeds, 10 grams of green onion, 10 grams of ginger slices.
Preparation:
1. Slaughter the chicken, drain the blood, simmer the hair, open the chamber from under the abdomen, remove the internal organs, wash and set aside.
2: Put the pot on the fire, pour water, add the green onion: ginger slices, and bring the water to a boil. Instead, use low heat to lower the washed chicken into the soup pot and soak it in lightly boiled water. Then remove the chicken from the heat, soak the chicken in the original soup or boiling water, let it cool and remove it.
3: Remove the bones of the cooked chicken, cut the chicken into 3 mm thick shreds, put the shredded shallots into the bottom of the dish, and stack the sliced chicken on top of the shredded shallots and set aside.
4: Put the sesame seeds in a bowl, stir them with cold chicken soup, add soy sauce: monosodium glutamate: vinegar: sugar: sesame oil: red oil: pepper noodles into a strange juice, drizzle on the chicken shreds on the plate, sprinkle with cooked sesame seeds, and mix well when eating.
Process key:
1, when cooking chicken can not be boiled on high heat, to use low heat soaking to keep tender.
2, when mixing the sauce, the liquid seasoning should be mastered in good quantity, because it should not see the juice after mixing, only a little oil is appropriate.
Shredded turnips in chicken sauce
raw materials:
Ingredients:
500 grams of white radish, 600 grams of chicken broth.
20 grams of cooked lard, 10 grams of minced green onion, 5 grams of chicken juice, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of pepper, 2 grams of minced chives and 2 grams of minced bell pepper.
method:
1: Cut 6× 0.3 cm of white radish into strips, blanch and drain.
2: Heat the cooked lard, stir-fry the minced green onion, pour in the chicken soup and bring it to a boil, add the radish shreds, Knorr chicken juice, salt, monosodium glutamate, pepper to taste, boil to remove the foam, cook for 15 minutes on low heat, put on a plate and sprinkle chopped chives and minced bell pepper.
Spicy stone pot fish
Features: spicy and fragrant, fish and tender, with a stone pot to serve vegetables, with a simple and elegant style.
Ingredients: 1000 grams of grass carp, 200 grams of bean sprouts, 100 grams of konjac strips.
Seasoning: 100 grams of perfume fish seasoning, 10 grams of chicken essence, 5 grams of salt, 1 egg, 20 grams of dry starch, 1500 grams of fresh soup, 10 grams of green onion and garlic cloves, 30 grams of peppercorns, 100 grams of dried chili knots, 20 grams of dried chili noodles, 5 grams of sugar and white pepper powder, 12 grams of salt, 15 grams of coriander, 1 kg of salad oil, 300 grams of spicy oil.
Production Process:
1: Clean the grass carp, cut into 0.5 cm thick spatulas, salt the hanging batter, put it into the salad oil that burns to 60% heat, and then fish it out after the surface of the fillet is light yellow.
2, the wok left a little oil, add spicy oil to heat, under the peppercorns, dried peppers, perfume fish base, pepper noodles (the oil temperature should not be too high, do not stop stir-frying), add green onions and garlic and fresh soup to boil, under the bean sprouts, konjac strips, pour into the hot stone pot, under the fried fish fillets, sprinkle with coriander can be served.