Hello everyone, I am Ah Fei, every day there are several home-cooked dishes to share with you, click to follow to take you to appreciate the food on the tip of the tongue
[There are meat and vegetables, there is a large plate of chicken with beauty and materials, which satisfies all the imaginations of countless foodies about chicken]
▲ Voltaire once said: God in order to compensate for all the troubles of the world, gave us hope and sleep, in this flavor of the human world for eating men and women, God gave hope must be to chase food to digest all kinds of troubles in life as the beginning, Confucius said in the "Book of Rites" "Diet men and women, people's great desires exist." "People's pursuit of food is not only the instinct to survive, but also the root of people's endless exploration of a better life."
▲▲ China's territory is vast, and regional differences have formed a colorful regional culture, but also created a beautiful tip of the tongue cuisine, which multi-ethnic gathering, various cultures blended, Xinjiang with a diverse and unique food culture is to become the ideal place in the hearts of countless foodies, kebabs, roast whole lamb, pilaf, pull strips, grilled meat.... All kinds of special foods are like a hanging popular throughout the country, among them, the big plate chicken that is fragrant enough to be spicy enough to enjoy, is even carrying the Xinjiang business card to detonate all over the country to plant grass, the big feast must be necessary, the wine must be necessary, the next dish must be necessary, the hunger must be necessary, the hospitality must be essential, but what is the charm of the big plate chicken at the tip of the iceberg of Xinjiang cuisine?
——About the origin of the big plate chicken ——
▲ This dish has stretched on the tip of countless foodies, it is said that it originated from a Sichuan chef in Shawan County, Xinjiang, when he settled in Shawan County, Xinjiang, opened a small restaurant, selling fried noodles for a living, and one day a long-distance driver came to his shop to eat, after eating he said to him: Fried noodles are too dry, you fry me a spicy chicken, put more soup, mix the noodles together. At this point, this well-known big plate chicken has turned out, whether this source is real or not, look at the raw materials, seasoning ingredients and production process of this big plate chicken, combined with xinjiang's food culture, this big plate chicken can only be created in Xinjiang
▲▲ Of course, as a taste bud that can ferociously invade our taste buds, but also to moisten and silently integrate various ingredients to make our tongue taste the beauty of umami, almost conquered the existence of the big plate chicken in every city, don't look at just the characteristics of Xinjiang, in fact, from the side dishes there is a principle of integrating the north and south diet: the ingredients are rich enough, the color is good enough, and the method is enough to eat and not to be tired of fine and fine
——About the practice of large plates of chicken——
▲ Due to the different eating habits in various places, many people have unlocked this large plate of chicken have begun to use local materials according to local conditions, and the methods are still based on the traditional methods of Xinjiang (the main ingredients are chicken nuggets and potato nuggets, the soul of soup and noodle cooking is unchanged), and the side dishes are extremely unlocked local ingredients, seasonal foods, and personal tastes, so that this Xinjiang specialty food presents a colorful and ever-changing appearance but the taste is the same as smooth and spicy chicken and soft sticky sweet potatoes, spicy and fragrant, thick and thin, delicious ~
▲▲ Today Ah Fei will share with you the home-cooked method of large plates of chicken, the ingredients have been simply pickled, wrapped in sugar, stir-fried, spicy and fragrant chicken and soft potatoes, and then with the fragrant corn added by Ah Fei, chewy Sichuan flour, no matter when you eat, you can bring you a sense of satisfaction that swells 100 times, like friends to learn together ~
Material preparation:
【Ingredients】Three yellow chickens
【Side dishes】 Corn / Sichuan flour / potatoes / ginger / star anise / pepper / dried chili pepper / coriander / white root / green onion
【Ingredients】Salt / cooking wine / rock sugar / sugar / dark soy sauce 5 g / chicken powder
--【How to make a tool system】--
Step 1: Process the chicken - we prepare three yellow chickens, remove the lymph on the chicken neck, chop the chicken into even small pieces, chicken butt and chicken toes should also be removed, after chopping, rinse with water for a while, wash the blood on it, and then soak the chicken nuggets in water for another 20 minutes, fully soak the blood stains inside, reduce the fishy taste ~
Ah Fei nagged: Chicken fat can be left separately for sautéing chicken fat, so that the fried large plate of chicken is more fragrant
Step 2: Side dishes - prepare a corn, cut into small pieces, Sichuan flour after soaking soft from the middle, wash the potatoes, scrape off the skin, cut into a uniform hob piece, soak the cut potatoes with water, so as not to oxidize and turn black, cut the ginger into thin slices, put into the basin, grab two star anise, a small handful of peppers, a handful of dried peppers, friends with a heavier taste, you can also put some devil spicy into it, eat more spicy, and then put in a few fragrant leaves, a few pieces of white root, and prepare two green onions, cut into sections for later use
Step 3: Pickling - at this time the chicken nuggets are almost soaked, we wash it again, squeeze out the water on it, add a spoonful of salt, pour a little cooking wine to fishy, grab and mix evenly marinate for a while, give the chicken a taste ~
Step 4: Cooking - after all the ingredients are ready, we start cooking, burn the oil in the pot, after fully sliding the pot, pour out the hot oil to leave a little bottom oil, put the grease into the pot and sauté it, sauté the chicken fat, when the grease is dried and sautéed to a golden brown, the oil residue is fished out~
Step 5: Fry the sugar color - then turn the heat down, put in a few grains of rock sugar, half a spoonful of white sugar, stir-fry until the sugar is all melted, keep stirring, the color of the sugar juice will gradually deepen, become reddish brown, drain the chicken nuggets and pour them into the pot, stir-fry the pan evenly to color the chicken nuggets ~
Step 6: Stir-fry - put in ginger slices, peppers, peppers and other spices Continue to stir-fry, stir-fry the spices, fry the water in the chicken nuggets for about 10 minutes, stir-fry the chicken nuggets fragrantly, fry until 7 mature, pour in potatoes and corn, stir-fry a few times, add 5 grams of dark soy sauce, fry the color evenly, pour cooking wine to fishy, pour the appropriate amount of water from the side of the pot without passing the chicken nuggets, add 3 grams of salt, boil the soup on high heat, beat the foam in the pot, because the chicken nuggets are washed relatively clean, and the impurities are very small. Then cover the pot and reduce the heat to simmer for 6 minutes, simmer the chicken nuggets and potatoes, and stew until flavorful
Step seven: out of the pot - 6 minutes later, we use a spoon to press the potatoes, it is easy to crush, indicating that it has been stewed, this time turn the heat to collect the juice, during the period to often turn the chicken nuggets, so as not to paste the bottom, the soup is very rich, add 2 spoons of chicken powder, put in sichuan powder and green onion, stir-fry for 1 minute after turning off the heat, spread the chicken nuggets flat, use the residual temperature to simmer the onion and Sichuan powder, let the aroma of the onion and the chicken nuggets fully integrated, after the pot, sprinkle a little white sesame seeds, delicious is ~
——The conclusion of the delicious chicken on the big plate——
Set thousands of pets in one of this well-known large plate of chicken to do the fresh flavor whitening eat tirelessly, several key skills are indispensable, the main ingredient chicken to choose to use three yellow chicken instead of ordinary chicken, three yellow chicken skin thin, tender meat, crisp bones, fresh taste, eat up the taste is better; the way to go fishy must be pickled instead of mourning water, mourning water is easy to boil the chicken fat, and the fat can be fried into chicken fat when stir-fried to make the flavor of the dish more intense, the meat flavor is strong, the potato sticky, the side dish is fragrant, This is also the main reason why many people are not as good as the restaurant; the side dishes of onion and Sichuan noodles must be added after the juice is collected, and the use of residual temperature is simmered to avoid the loss of aroma; and finally want to use the soup to mix the noodles, be sure to add enough water before stewing (must not add water twice, which will affect the taste of the whole dish), of course, compared to the single taste of other cuisines (the limited ingredients and the absolute taste of the ingredients are also not too much changeable), this large plate of chicken due to the rich taste attributes of the fusion of meat, soup and vegetables, You can completely make your own limited edition delicious, do not like to eat spicy, you can put less pepper to do fresh, do not like to eat greasy, can not fry grease to do light, want to be more nutritious, seasonal dishes can be added at any time, side dishes can be more according to their own taste to mix their own taste, but no matter how to do, as long as you learn the above several key skills, this large plate of chicken how to do will make you eat until you can't stop ~
Ah Fei recommended: spicy and fragrant appetizer under the big plate of chicken, if you like it, welcome to forward the message ~
【The first delicacy, the "live" recipe on your table】
Article Editor: Qiqi drinks