This famous reputation is actually a compliment to a dish?
And this dish, which covers the twelve States in the south of the Yangtze River, is the protagonist today.
Steamed chicken with spicy sauce
At first glance, the name "Tuji" sounds a bit indecent, but the origin of this name is a scholar Wen Ya. In Guo Moruo's "Cuo Bo Qu", there is: "When I was a teenager, I ate boiled chicken in my hometown of Sichuan, and the meat was brushed away, and the peppers and sea peppers were red and fragrant. Now I want to refute. The word "saliva" comes from "cooking", but it has made the famous "saliva chicken".
It is also said that the reason why the saliva chicken is called saliva chicken is because there are a lot of peppers in it, which will make you numb and drool involuntarily.
Anyway, seeing this colorful, spicy and refreshing saliva chicken, I believe everyone's saliva can't be controlled!
Friends who are tired of eating ordinary boiled chicken can also make this simple appetizer.
Making saliva chicken is divided into two parts. First, roast chicken.
The second is to prepare red oil flavor juice.
The first step of saliva chicken is to cook the chicken.
To achieve the effect of crispy skin and tender meat, two points are very important, one is cooking time, and the other is to let the chicken go through two days of ice and fire.
Materials for cooking chicken:
Appropriate amount of chicken legs, ginger slices, onion knots, star anise and a little fragrant leaves.
Ginger slices and onion knots can remove the fishy smell of chicken very well. Illicium verum and fragrant leaves can increase the flavor of chicken.
Put the chicken leg in cold water, add ginger slices, onion knots, star anise and fragrant leaves, bring to a boil with high fire, turn to medium heat 10 minute, then turn off the fire and stew for 8 minutes.
It is very important to put the chicken legs into ice water immediately after taking them out. Extreme cold and heat make the taste of chicken legs reach the extreme.
After that, it can be refrigerated in the refrigerator. The heated fat in the chicken leg will become gelatinous after refrigeration, and it tastes particularly tender and smooth.
Make red oil
Many formulas of red oil on the Internet look complicated.
Today we will teach you a simple formula of red oil.
Prepare pepper noodles, pepper powder, white sesame seeds and sugar, and mix them together according to the ratio of 2: 1: 1: 0.5. You can use pepper oil instead of pepper powder.
Then add a little cold oil and stir it to prevent the hot oil from burning the Chili noodles.
Then burn the oil in the pot. It is best to use rapeseed oil here. Stir-fry the fragrant leaves and onions until the onions become bigger. Take out the onion and fragrant leaves, and heat the oil until it smokes. Pour the hot oil on the mixed seasoning, and then stir fry quickly to avoid that some peppers are burnt and some are not fragrant.
So the red oil is ready.
Then prepare soy sauce, aged vinegar and soy sauce. Mix evenly according to the ratio of 3: 1: 1 to make a bowl of juice. The soy sauce can be dispensed with. The soy sauce mainly plays the role of coloring.
So the red oil-flavored juice is ready.
Then take out the chilled chicken legs and chop them into small pieces or tear them into shreds.
First, pour the bowl of juice in and let the chicken soak in the salt. Then pour in the red oil and let the spicy taste slowly melt in the chicken legs.
Finally sprinkle with peanuts and chopped green onion.
Hey, hey, it's a work of art.