Cuisine and Efficacy: Hunan cuisine Teenagers recipes Make up the deficiency of the body Recipes Spleen appetizer recipes Malnutrition recipes Taste: Slightly spicy process: skating Tender Ginger Buttermilk Chicken Slices of the preparation of the materials: the main ingredients: 400 grams of chicken auxiliary ingredients: 25 grams of ginger Hunan recipes book of pictures, Shiitake Mushrooms (dry) 13 grams of Hunan recipes download, 25 grams of egg whites g, starch (fava bean) 25 g seasoning: 10 g of small onion, 1 g of monosodium glutamate (MSG), 3 g of salt, 3 g of sesame oil, 40 g of lard (refined) tender ginger buttermilk chicken slices of the characteristics: white color, light ginger aroma, smooth and crunchy Xiangcai recipes family recipes practice, slightly spicy. Teach you how to make tender ginger chicken slices, how to make tender ginger chicken slices delicious纔 1. hen meat oblique slice into about 3 cm long, 1 cm wide slices; 2. egg white into the bowl, add wet starch, salt mix well; 3. chicken slices into the egg white batter evenly grasped on the paste; 4. will be cleaned and peeled ginger, cut into 1.7 cm long, 1 cm wide slices; 5. scallion cut into a 1 cm long section; 6. mushrooms cleaned and removed, cut into a slightly different size than the tender ginger slices. Cut into slices slightly the same size as the tender ginger slices; 7. frying pan on high heat, put cooked lard, burned to 50 percent hot, under the chicken slices go oil Hunan recipes Hunan recipes Daquan, with chopsticks scratching scattered buttermilk liver tip recipes, up to eight mature into the funnel to drain the oil; 8. frying pan to stay the bottom of the oil, burned to eighty percent hot, the first under the ginger slices, Shiitake mushrooms, refined salt sautéed Hunan recipes video, and then under the chicken slices and fried for a few times, put onion segments, monosodium glutamate, broth boiling; 9. with the wet starch thickening. Wet starch thickening, dripping sesame oil out of the pot to load the plate is complete. The preparation of tender ginger chicken slices: 1. tender ginger, also known as sub ginger Xiangcai home cooking recipes, and ginger is different, the texture of the brittle Xiangcai home cooking recipes Xiangcai hot pot recipes, slightly spicy, generally in the summer and early fall listing and chicken slices with the simulated. For Xiang cuisine seasonal dishes; 2. Because of the chicken slices over the oil process, you need to prepare 1000 grams of cooked lard. Tips - Food Compatibility: Egg white: Egg white can not be eaten with saccharin, soy milk, rabbit meat. Starch (fava beans): fava beans should not be eaten with snails.
Chicken series of Hunan cuisine:
Specific method of Xiaoxiang three flavors of chicken
Chicken wings 8, chicken gizzard 8, 250 grams of chicken breast, 50 grams of pork fat, 50 grams of mushrooms, 50 grams of mushrooms, net asparagus 50 grams of ham 20 grams of cabbage buds, cabbage 20 grams of parsley, 4 eggs, 250 grams of salted bread, taro bird's nest 1, 1500 grams of peanut oil (actual consumption), wine, cooking oil and other ingredients. 100 grams), 30 grams of cooking wine, 12 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper, 20 grams of green onion, 20 grams of ginger, 30 grams of tomato paste, 10 grams of sugar, 10 grams of rice vinegar, 30 grams of dry starch, 20 grams of wet starch, 200 grams of chicken broth, 10 grams of chili oil, 10 grams of pepper oil. 1. Pound half of the green onion and ginger, take the juice with cooking wine, and cut the remaining half into rice. Mushrooms to remove the tip of the wash, take the asparagus with cut rice granules, pan-fried to taste. Cut the bread into 13 slices, 3mm in diameter and 0.4mm thick. Wash the cabbage pods and scald them in a pot for flavor. Cut the legs into orchid shapes. The first thing you need to do is to wash the leaves and stems of the snouts.
2. Chicken wings cut into rib shape 12, with onion, ginger and wine juice, refined salt, monosodium glutamate slightly marinated, plus chicken soup simmering on the fire until crispy, take out the wing bone. Egg white with chopsticks next to foam, insert dry starch stirring modulation into egg batter, then chicken wings one by one in the egg batter drag through, into the frying pan fried golden brown fish out, arranged in the dish in the nest. Put oil in the pan, add ketchup, sugar, rice vinegar, wet starch, chicken broth, whip the spoon and harvest the thick sauce to cover the chicken wings.
3. Wash the chicken gizzard Dash three flavors of chicken is the last few years of Hunan's innovative dishes, by the copper hammer chicken wings, chrysanthemum chicken gizzard, hibiscus chicken tower three parts. This dish selected the chicken on the three different quality days of raw materials, namely chicken wings, chicken gizzard and chicken breast; deployed three different colors, one for the golden, two for the crimson, three for the clear; refined three different shapes, namely the hammer, chrysanthemums and chicken tower; cooking out of the three kinds of different textures and flavors, one is sour, bitter and crispy, a spicy and firm, a salty and fresh, soft and tender. The dish is plain in color, the plate is wonderful, the construction is profound, the taste is diverse, it can be said to be ingenious. This dish was awarded the third world cooking craft competition gold medal. Need to prepare the raw materials:
Chicken 2 (about 750 grams), 100 grams of fresh red pepper, Shaoxing wine 3 teaspoons, pepper 1 grams of vinegar 2 teaspoons of vinegar, sesame oil, green garlic, vinegar, cornstarch, soy sauce is appropriate ① will be the net chicken to remove all the thick and thin bones, chicken cut straight across the cut, cut into about 2 cm square chicken diced, into a bowl, add soy sauce a small amount of cornstarch, appropriate amount, Shaoxing wine and mix well. Wash the red pepper, remove the seeds, cut into small slices of about 1 cm square. Crush the peppercorns. Cut the garlic into 1mm long diagonal pieces.
② hot pot, the oil, burned to seven mature, put the chicken into the pot, push the set with a hand spoon, about 20 seconds, agile with a leaky spoon, to wait for the oil temperature to rise to seven mature, and then the chicken under the pot, fry until golden brown, pour the oil into the leaky spoon to filter the oil. Chestnut roast chicken specific method 750 grams of chicken with bones, 150 grams of chestnut meat, about 1 tablespoon of wine, soy sauce L tablespoon, 6 cups of soup, cornstarch, pepper, sesame oil, each appropriate amount. ①Clean chicken remove coarse bone, chop long, wide about 3 cm square. Wash and drain the chestnut meat. Cut the green onion into 3 cm sections. Ginger cut into thin slices of development, width L cm. ③ and then hot frying pan, to eight mature, under the chicken pieces stir-fried, until the water is dry, under the wine, and then into the ginger, salt, soy sauce, soup stew 3 minutes.
④ take a tile bowl, with bamboo grates bottom, will frying pan in the chicken even soup poured in, put on a small fire simmering to eighty rotten, to the field of fried chestnut meat, continue to simmer until soft, and then poured into the frying pan, add monosodium glutamate, scallion, sprinkled with pepper, boil, thickened with cornstarch water, dripping into the sesame oil can be. Spicy chicken is a long history of Hunan cuisine in the local flavor dishes. Hunan cuisine that is Hunan cuisine, the production of precision, universal materials, a wide variety of Hunan cuisine is characterized by more oil, colorful, affordable. In chewing on the importance of crispy, hot and sour, soft and tender. Spicy chicken is more fragrant, sour and spicy characteristics of Hunan cuisine, with a strong flavor of the mountain town. Then how to make spicy chicken? With the peak network national food Hunan recipes all the way to make it! 1, the chicken slaughtered to remove the net hair, from the back of the spine to remove the viscera wash, remove the number of coarse and fine bones, cut into 2 cm square d, into the salt and soy sauce mix well, with wet starch slurry good.
2, the fresh red chili pepper cut into 1 cm to see round pieces, green garlic cut diagonal section, pepper pat crushed, with soy sauce, vinegar, monosodium glutamate, sesame oil, muddy soup and dry starch into juice.
3, frying pan on a high flame, inserted peanut oil, burned to seven mature, will be under the pot of chicken, about 20 seconds that is fished up with a leaky spoon, to be the oil temperature back down to seven mature and then the chicken under the pot, fried into a golden brown, poured into the leaky spoon to drain the oil.
4, 50 grams of oil left in the pot, burned to 60% heat into the red pepper block green garlic and pepper, minus salt stir-fry, and then put the fried chicken ding Taiwan fried, with the punch down to the juice, stir-frying a few times, can be loaded plate. Taste say fresh and very beautiful! Production of spicy chicken know-how:
1, it is appropriate to use half a year old chicken, weighing 400 grams, chicken is extremely tender, the best flavor;
2, chicken to fine bone, first with a knife in the center of the back of the chicken from head to tail vertical cut off the knife; and then the foot to pull the same party to cut off the chicken shoulder pivot, push Ding chicken breast, pick off the chicken buds, cut off the legs and chicken back of the closed joints, pull down the legs; the legs of the chicken with a knife across the knife to the bone, picking out the night leg bones, and then the chicken leg bones. The first thing you need to do is to take out the leg bone and the calf bone; remove the two pieces of corn meat from the back of the chicken;
3. First, graze the chicken with a flower knife, and then carve the knife along the lines of the chicken. Then change the ding, so that the heat area deletion, into Lei tender and flavorful;
4, with thick water powder paste paste meat, rest for 20 minutes, in order to full flavor, before the pot and then hand grasp, shake the pot;
5, chicken ding heavy oil, the first time the oil temperature should not be too high, the goal of the chicken ding into a slippery cooked; the second time the oil temperature should be down, and a short period of time, the goal of making the chicken ding on the color and the middle of the scorching in the tender;
6, bowl of juice stirred, inverse pot around the next person, swinging the spoon so that the starch is full of "paste", around the rise of large bubbles can be turned over the spoon out of the dish;
7, the fruit of the process of deep-frying, you need to prepare 1000 grams of cooked lard. Need to prepare the raw materials:
Fat old hen 1 (weighing about 1500 grams), 1500 grams of peanut oil (100 grams of real consumption), 50 grams of cooking wine, 8 grams of refined salt, pepper 1.5 grams, 25 grams of green onions, 25 grams of ginger, 5 grams of sugar, 10 grams of rock sugar, 50 grams of soy sauce in this juice. 1. The net chicken drained water, onion and ginger pat broken, plus refined salt, sugar, pepper son mix well, coated chicken body surface, decline into the tile bowl marinated for about 1 hour, to lose onion and ginger.
2. Take a large tile bowl 1, with a bamboo grate bottom, the chicken into the, and then into the pepper, soy sauce, cooking wine, rock sugar and clean water, placed on a high fire boiling, and then move to a small fire simmer until hard rotten line, pull out and drain.
3. frying pan on a high flame, put peanut oil, burned to eighty percent heat, the whole chicken simmering with an iron hook hook party, holding the hook handle suspended on the surface of the oil, with a hand spoon to scoop the boiling oil drenched in the chicken, first drenched in the chicken body, chicken legs, drenched in the back of the chicken, the chicken head, the meat should be drenched more than a couple of times to the chicken skin crispy, was deep white until.
4. Chicken on the cutting board, remove the breastbone, spine and legs, wings, thick bone, chopped off the claws, chicken head, chicken neck from the split, the dish, chicken crispy and soft, fresh and beautiful, with 4 small plates of food, it is like a tiger with wings, taste more beautiful. Necessary preparation of raw materials:
Raw materials: 500 grams of chicken thighs, 10 grams of fungus, 6 grams of salt, 2 grams of pepper, 2 grams of monosodium glutamate (MSG), 20 grams of ginger, oil, sesame oil. Water starch, chicken broth each appropriate amount 1) chicken thighs chopped into pieces, blanch well with boiling water.
2) put the bottom oil in the pot, into the chicken pieces stir fry, put fungus, seasonings, chicken broth simmer for 15 minutes, water starch thickening, dripping oil, sesame oil out of the pot Red simmering eight treasures chicken detailed practice Fat hen 1 (weighing about 1750 grams), 100 grams of pork fat, 50 grams of cooked ham, 25 grams of golden hooks, 50 grams of mushrooms, 50 grams of asparagus, 50 grams of lotus 50 grams of coix seed rice 25 grams of green onions 500 grams, 1000 grams of cooked lard (100 grams), 50 grams of cooking wine, 6 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper, 50 grams of soy sauce, 15 grams of sugar, 15 grams of green onion, 15 grams of ginger, 25 grams of sweet wine juice, 25 grams of wet starch, 15 grams of sesame oil. 1. Slaughter the chicken and remove the clean bones, take the chicken skin completely. Cut chicken meat into small finger-sized cubes. Remove the stem of mushroom and wash it. Soak golden hooks. Cut fat meat, asparagus and ham into cubes. Wash the coix lacryma once. Split green onion and cut into 6mm pieces. The onion and ginger are cracked.
2. frying pan on high heat, put lard burned to 60% hot, under the chicken and fat meat, asparagus, golden hook, ham, mushrooms stir-fried flavor, cooking wine, add soy sauce, salt fried a few times, and then add the white lotus, Coix lacryma, monosodium glutamate and pepper mixed into a filling, filling the chicken belly, sewing the teeth of a good start to wipe the dry water, wipe on the sweet wine juice.
3. In the frying pan into the lard, burned to 60% hot, under the chicken frying light red color out, into the pad with bamboo grates in the mortar, into the soy sauce, cooking wine, sugar, patting broken onions and ginger and water (in order to get out of the chicken shall prevail), with a plate cover, in the high fire Red simmering chicken is not only a selection of materials when, and the construction of the demanding. It will be the traditional red simmering and deep frying method is linked, first fried and then simmering, fully expresses the characteristics of Hunan cuisine is good at seasoning. The finished dish is bright red color, full body shape, rich material, multi-flavor fusion, mellow and strong, oil and good Chen, is a traditional dish in Hubei. Need to prepare the raw materials:
Fat hen 1 (weighing about 1250 grams), 200 grams of glutinous rice, 100 grams of pork fat, 50 grams of ham, 25 grams of hooks, 50 grams of mushrooms, 150 grams of cilantro, peanut oil 1,000 grams (consumed 100 grams), 50 grams of wine, 5 grams of salt, 1.5 grams of monosodium glutamate, pepper 1 grams of green onions 15 grams of ginger 15 grams of sugar 10 grams, 10 grams of pepper. 10 grams of soy sauce, 0.5 grams of pepper powder, 20 pepper seeds, 25 grams of dry starch, 15 grams of sesame oil. 1. Chicken slaughtered to remove the net hair, remove the net bone, chicken skin link intact, take down the department of chicken meat to be used, with broken onion, ginger, pepper, salt, soy sauce, cooking wine and sugar marinated for about 1 hour. The cilantro washed and cleaned.
2. Cut the chicken, fat meat, ham, soaked golden hooks, and cleaned mushrooms into small, thin cubes.
3. Glutinous rice washed clean, blanch in a pot of boiling water, hot water over drying, draining water, participate in the chicken and the above ingredients, with refined salt, monosodium glutamate, pepper and mix well into the filling. Then the filling from the chicken's neck skin into the teeth, sewed with a needle and thread, and quietly flattened by hand, steamed for 2 hours, until the skin is soft and stuffed with cooked shall prevail, take out and remove the green onions, ginger, pepper seeds.
4. When consumed, peanut oil burned seventy percent hot, a layer of dry starch on the chicken, into the frying pan, frying caramel Glutinous rice per 100 grams of about 5.1-8.1 grams of protein, 75.6-85 grams of carbohydrates, which can supply calories 343-363 kilocalories. Traditional Chinese medicine that its flavor is bitter and warm, has the effect of tonifying the middle and benefiting the qi. Glutinous rice chicken with oil is a traditional dish of Hunan. To hen meat and glutinous rice as the main ingredients, with ham, golden hook, mushrooms and other fresh ingredients, poured into the back of the chicken in order to link the chicken shape, the adoption of the first steamed and then fried and fried into. The product is oily and soft, fresh and flavorful. Need to prepare the raw materials:
Fat duck 1, weighing about 1250 grams, 50 grams of pork fat, 15 grams of cooked ham, 50 grams of flour, 50 grams of sesame seed kernel, 4 eggs, 100 grams of parsley, 1000 grams of peanut oil (100 grams of consumption), 20 grams of cooking wine, 6 grams of refined salt, monosodium glutamate (MSG) 1.5 grams of green onions 15 grams of ginger 15 grams of white sugar 10 grams of peppercorns 20 grains of pepper powder 1 grams of dry starch 50 grams of dry starch, 20 grams of pepper powder 1 grams of pepper. grams, 50 grams of dry starch, 15 grams of sesame oil. 1. green onion, ginger pat broken. Ham cut rice. Fatty meat into the soup pot to cook and fish out, cut into thin shreds. Crack eggs into a bowl and put flour, dry starch and water to make egg paste. Parsley pick clean.
2. Duck slaughtered to clean hair, open to the inner net wash, with pat broken onion and ginger, cooking wine, refined salt, black sugar, peppercorns marinated for about 2 hours, on the cage steamed eight rotten pulled out to cool, first with the head, wings, feet, duck body and net bone, legs, breast meat thin sector pick off, cut into silk, in the duck skin smeared with egg paste, put on an oiled narrow plate, will be the fat meat shredded duck wire into the rest of the egg paste, plugged in MSG mix well, flattened in the skin on the duck, into the frying pan fried crisp yellow fish out, with a plate to remove.
3. Egg yolk with clear, with chopsticks foaming, into the dry starch into a paste, show modest layer in the crispy duck, profile Duck meat per 100 grams of protein 13.1-16.5 grams, 6-7.5 grams of fat, containing a variety of vitamins. Chinese medicine thinks, duck meat taste sweet and salty, sex flat, with nourishing yang, stomach, water swelling sensation. Ma Ren crispy duck is Hunan cuisine in the development of earlier, the implementation of more widespread innovative dishes. This dish pay attention to the raw materials *** with the same and the inner essence, pay attention to technology appearance, color mild elegant, scattered tight bubble, crispy, soft, tender, fresh and fragrant in one, by the four sides of the guests praise. Such as the Ma Ren crispy duck, sandwiched in the pancake with green onion, sweet noodle sauce accompaniment, it is a unique flavor.