what's the difference between bowing chicken and slobbering chicken?

drooling chicken is a way of chicken.

Boji is not the concept at all. Boji is a kind of snack. All kinds of things can be cooked and eaten together. You know, it's just a bunch of hot pots, and the stuff of Boji is ready-made after being cooked. Here's a picture for you. Take a look. Generally, you can let the shopkeeper take whatever you want, including vegetables and meat.

Spilled chicken

Cooking materials

Hunan-flavor Spilled chicken

Wupi Tuzi rooster 1111 grams; 11 grams of oil, 11 grams of sugar, 11 grams of sesame sauce, 31 grams of ginger and garlic juice, 31 grams of sesame oil, 11 grams of chopped green onion, 31 grams of cooking wine, 21 grams of cooked white sesame seeds, 51 grams of cooked pepper, 11 grams of red soy sauce, 25 grams of cooked peanut powder, 11 grams of vinegar and 25 grams of monosodium glutamate.

chicken leg, cucumber, 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 1 tablespoon of yellow rice wine, 2 tablespoons of sesame seeds, a handful of fragrant peanuts, 1 tablespoon of chopped pepper, minced chives, Jiang Mo, 1/4 tablespoon of monosodium glutamate, 3 grams of salt and 1/4 cup of ice water.

Cooking method

1. Wash the chicken legs, remove the subcutaneous fat, boil the pot and steam for 5 minutes;

2. Turn the chicken leg over, steam it on high fire for 5 minutes, and continue to stew it for 11 minutes after turning off the fire; Prepare a basin of ice water with ice cubes and ginger slices, and soak the chicken until it is completely cold;

3. Cut some cucumber segments and adjust the juice: 4 tablespoons of red oil, 2 tablespoons of white sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 1 tablespoon of yellow wine, 2 tablespoons of sesame seeds, a small handful of fragrant peanuts, 1 tablespoon of chopped peppers, minced chives, Jiang Mo, 1/4 spoon of monosodium glutamate, 3 grams of salt and 1/4 cup of ice water.

4. Cut the chicken into pieces, pour the prepared juice on it, mix well and refrigerate for 31 minutes before eating. It's spicy and delicious. What's the difference between mala Tang and alms chicken?

At present, it is divided into two categories: base material and seasoning, but no matter the taste of red oil

rattan pepper

or spicy taste, there can be no regional difference in the whole country, that is to say, the tastes tasted by diners all over the country belong to authentic (headquarters delivery)

This is only one taste and several dishes

Burrowing chicken

It is a traditional famous snack in Sichuan, belonging to

Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing the boneless chicken slices with spicy seasoning and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk soup noodles, it is accompanied by alms chicken, which has a unique style. In 1991, it won the Chengdu Individual Famous Snack Quality Award, and in 1991, it was named as a high-quality famous snack by the Chengdu Municipal People's Government.

In fact, Boji and rice are the perfect match.

The name of a "Boji" is very novel. The "Pot Pot" is actually a porcelain basin, and the name of the dish is unique and intimate by using overlapping words. Red-and-yellow porcelain dragon-shaped antique cans are densely filled with bamboo sticks, which are convenient and interesting to eat. Chicken pieces, lotus root slices and potato chips soaked in red soup at the bottom of the table are carefully put on the bamboo sticks, dipped in the sauce carefully prepared by the store, and it really has a special flavor. After the chicken with the trembling bamboo stick tip is full of soup, the red soup slowly slides down the chicken pieces, and the fragrance of sesame seeds is mixed. And the balanced nutrition of the dishes also conforms to the modern people's eating habits ~

The characteristics of Boji:

1. It comes from the countryside, and its simple nature is completely different from the previous dining methods, completely subverting the traditional way of eating only hot and hot, and is widely welcomed by the fast-paced young people.

2. It is convenient to operate and flexible to sell. It can be sold in shops or on the move. It is different from the

business model of traditional catering. There is no process of ordering food, diners do not have the trouble of waiting for meals, do not need many service personnel, and have many taste choices and rich supporting products.

3. It is convenient to eat, frugal and controllable, and the consumption of alms chicken is convenient. According to personal needs, the dishes are quite rich, which can be vegetarian, spicy and light. The vegetarian dishes are all 51 cents in a string, and the per capita consumption ranges from several pieces to more than ten pieces. While enjoying delicious food, the price is also very affordable.

4. The products are simple to purchase, sell and process. Except chicken, all kinds of seasonal fresh vegetables and meat can be used as ingredients for alms chicken. According to the actual sales situation, raw materials are purchased on demand, and most of the dishes are prepared in advance, without the pressure of inventory.

cold pot skewers

, also known as malatang (north) and chuanchuanxiang (south)

can be regarded as an evolution of hot pot, belonging to Sichuan cuisine. Cold pot string first appeared in Chengdu in the mid-1981s. In order to make a living, some unemployed people in Chengdu, Sichuan, set up stalls near some busy places such as shopping malls,

cinemas and schools to run "string incense", so it belongs to a kind of hot pot, but it is slightly different.

It is made by cutting various vegetables and meat into shapes that are convenient to string together, threading these dishes into strings with prepared bamboo sticks, and finally putting them into a specially formulated pot for processing and cooking. When eating, you can add

oil dish

, vinegar dish and so on according to your own preference. Cold pot skewers have developed rapidly in the market because of their convenience, practicality, economy and delicacy. Today, cold pot skewers have already gone out of Chengdu, Sichuan and become popular snacks. However, it should be noted that although the cold pot string has the word "cold", it is hot, but the "pot" is cold.

is it okay to put the red oil alms chicken directly into the red oil soup without stringing?

yes, The method is as follows:

the first part: broth

chicken _ half

ginger _ green onion

the second part: spice soup

onion _ green onion

spices (star anise, anise, cinnamon, fragrant leaves, etc.) _ Pixian watercress (red oil flavor).

Garlic _ Ginger

Part III: Sauce

Red oil sauce:

Boiled Chili _3 tbsp

Sesame oil _1 tbsp

Zanthoxylum oil _1 tbsp

Pepper noodles _ right amount

Sugar _ right amount

Salt _ right amount

. _3

millet spicy _5

mashed garlic

salt _ right amount

white sesame _ right amount

Part IV: Side dishes

Meat (chicken wings, beef, dumplings, tripe, lunch meat, ribs, etc.)

Take a shower with cold water. When the chicken is cool, slice it, then put it into the alms chicken and eat it together. The bones can be put into the pot and simmered for 31 minutes to make soup.

Spice soup: the essence of the smell of Boji! There is no limit to the types of spices, and the more kinds of spices, the better.

put oil in the pot, put 2 spoonfuls of Pixian watercress in, stir-fry well with low fire, remember not to stir-fry watercress with low fire, add the remaining ingredients and stir-fry together, stir-fry until fragrant, then add water and boil for 21 minutes.

add a little sugar before taking out the pot, filter out the soup with a colander, and let the soup cool for later use.

There is no need to add Pixian watercress to the rattan pepper flavor spice soup, and the other steps are the same.

red oil sauce: add all the ingredients of red oil sauce in the bill of materials into a separate bowl for later use.

Garcinia sauce: cut green pepper, millet and shallots into round pieces, and add garlic paste, Garcinia oil, Garcinia powder, sesame oil, salt, sugar and cooked sesame seeds into a small bowl.

put the hot oil in the pan, pour the fresh rattan pepper into the oil with low heat, stir fry, and cook the ready-made rattan pepper oil until the taste of rattan pepper is immersed in the oil, turn off the heat, let it cool for five minutes, and mix all the above ingredients.

making soup base: according to the weight of the dish, add 3 tablespoons of chicken soup and 3 tablespoons of spice soup, pour in the sauce and mix, and add salt according to the taste. The soup must have a strong taste, so that the dish can taste.

cook vegetarian dishes in turn and let them cool for later use.

cook the meat dishes in turn and let them cool for later use.

I pickled the chicken skin and ribs five hours in advance, and added douban, pickled red pepper and Chili oil. You can marinate the meat according to the taste you like. It will be better to cook the meat after salting!

Next, put the meat and vegetables into the soup, and enjoy the delicious food after 31-61 minutes!

Please click to enter the picture description

Both tastes are super delicious!

Please click to enter the picture description

1__ and talk about dipping the dish. Dipping the dish is also the key to the success of the chicken! Chili noodles I used Liupo's Chili noodles, and the salt and other spices in them have been added. There is no need to season them. Peanuts are more troublesome but must not be less! Stir-fry and peel in the pot in advance, then cut it into small pieces or roll it into fine pieces with a rolling pin.

2__ Friends who don't like eating too much hemp can appropriately reduce the amount of fresh rattan pepper when making rattan pepper oil.