One: crispy chicken rice flower
Ingredients: chicken breast, lettuce, bread crumbs, custard powder, corn starch.
Seasoning: salt, sugar, pepper, Chili sauce
Practice:
1. Prepare a piece of chicken breast, put it in a pot, add clear water, tear off the fascia on the surface, clean it, put it on a cutting board, cut it into strips first, then diced it, put it in a pot for later use, add salt 1 g, sugar 1 g, pepper 0.5g, and appropriate amount of cooking wine to remove fishy smell, and use.
2. 10 minutes later, beat an egg in the pot, stir it evenly, add two spoonfuls of custard powder, one spoonful of Chili sauce, and an appropriate amount of corn starch, and stir it evenly by hand. If you don't like spicy food, you can remove the Chili sauce, prepare a plate, put an appropriate amount of bread crumbs in it for later use, and then evenly wrap the diced chicken with bread crumbs and put it in a small pot.
3. Pour the cooking oil into the pan, while waiting for the oil to heat up, prepare a handful of lettuce leaves, put them evenly in the pan to serve as the bottom, then put a clay pot for later use. When the oil temperature is 40% hot, leave the fire, add the mixed diced chicken, gently turn it with a spoon to make the diced chicken heat evenly, and fry on low heat for about 3 minutes. When the diced chicken is golden and crisp, take out the oil control.
4. When the oil temperature rises to 50% heat, add the diced chicken and fry it for 20 seconds, take out the oil control, put it in a clay pot, and serve it. Well, this delicious crispy chicken rice flower is ready.
Two: hanging frosted peanuts
Ingredients: peanuts, starch, eggs
Seasoning: white sugar, white vinegar
Practice:
1. Prepare about half a catty of peanuts, pour them into a pot, add clear water to wash them clean, control the water for later use, add salt 1 g into the pot, stir the pot evenly, add the bottom flavor of peanuts, add an egg white, and grasp it evenly by hand. Adding egg white can increase the viscosity of peanuts and make them difficult to desquamate.
2. Add a handful of corn starch and stir well to make every peanut covered with starch. This step is to lock the moisture in the peanuts and make the fried peanuts more crisp.
3. Take the pan and pour the clear oil. While waiting for the oil to heat up, pour the peanuts into the colander to control the excess starch, so as to avoid sticking to the pan when frying. When the oil temperature is 40% hot, add peanuts, push them with a spoon for a few times, so that the peanuts are evenly heated, and then fry them slowly with a small fire. Keep the oil temperature at about 120 degrees, and turn them continuously with a spoon to avoid frying the peanuts.
4. Add half a spoonful of clear water to another pot, add a tablespoon of white sugar, stir continuously with a spoon, add a little vegetable oil, and keep stirring. When the sugar juice is boiled from white to yellowish, add a few drops of white vinegar to make the fried peanuts more brittle, then stir evenly, pour in peanuts, stir quickly for a few times, and then remove the heat from the pot.
5. Take another spatula and turn the peanuts constantly to cool them down slowly. At this time, a thin layer of icing will appear on the surface of the peanuts, and then they can be served on the table. Well, this sweet and crispy frosted peanuts is ready.
Three: potato chips
Ingredients: potatoes
Seasoning: white vinegar, cooking oil, salt and pepper.
Practice:
1. Prepare two potatoes, clean them, peel them off, cut them into even slices, put them in a pot for later use, boil water from the pot, add a little white vinegar to prevent the potatoes from turning black during blanching, and when the water is boiled, spread the potatoes into the pot.
2. Turn it continuously with a spoon, cook for about 2 minutes, pour it out and cool it, then pour in cooking oil from another pot. When the oil temperature reaches 30%, put in potato chips, and push them continuously around the pot with a spoon to make the potato chips evenly heated.
3. Fry for about 4 minutes on low heat. When the potato chips are golden and crisp, you can take out the oil control, prepare a plate, put a piece of oil-absorbing paper first, then put in the potato chips with oil control, and finally sprinkle a little salt and pepper to taste, and serve them. Well, this crispy potato chip with pepper is ready.
Here are some tips for potato chips:
1. It's better to slice the potato chips thinly, so that the taste will be better.
2. In the process of blanching potato chips, white vinegar must be added to avoid blackening potato chips.
When frying potatoes, the potato chips must be scattered to avoid adhesion.
Four: garlic chicken wings
Ingredients: chicken wings, onion, coriander, garlic.
Seasoning: salt, pepper, cooking wine, oyster sauce.
Practice:
1. Prepare 500 grams of chicken wings and put them in a pot, add a little salt, pour in clear water, wash the blood inside, squeeze out the water and put it on a cutting board. Put flower knives on both sides of the chicken wings to make them tasty. After cutting them, put them in the pot. Cut half the onion into pieces, cut a few parsley into pieces, and put them together in the pot.
2. Chop a handful of garlic and put it into the chicken wing pot, add 2g of salt, 2g of pepper 1 g, 3g of cooking wine to remove fishy smell, grab and mix evenly, and marinate in the refrigerator for 2h to make the chicken wings taste slowly. After 2h, take out the coriander and onion in the chicken wings, add proper amount of flour and mix well with chopsticks.
3. Pour the cooking oil into the pan, and when the oil temperature is 40% hot, add the mixed chicken wings. It is best to put the chicken wings into the pan in turn to avoid adhesion. Instead, fry them on low heat for 3 to 5 minutes, and gently push them with a spoon to make the chicken wings evenly heated. When the chicken wings are fried thoroughly and until the skin is golden and crisp, you can take them out to control the oil, put them into a small basket, and put coriander for decoration. This garlic-flavored chicken wings with crispy outside is made.
Five: crispy bananas
Ingredients: banana, corn starch, bread crumbs, eggs.
Seasoning: edible oil
Practice:
1. Prepare 4 to 5 bananas, first remove the head and tail, cut from the middle, remove the skin and put it into a plate, prepare a plate, put appropriate amount of corn starch, and then prepare a plate of bread crumbs for later use.
2. Beat two eggs into the pot, mix them with chopsticks and break them up. Wrap the banana slices with starch, dip them in egg liquid, and finally wrap them with bread crumbs for later use.
3. Pour the cooking oil into the pan, and when the oil temperature is 50% hot, add the wrapped banana under low heat, fry it until it is set, turn it over with chopsticks, fry it until the skin is crisp, remove the oil control, and put it in the plate to eat.