Bangbangji is a special dish in Sichuan. It is a cold dish in Sichuan cuisine. The main ingredient is chicken. What is its flavor type? Strange smell? , hemp, spicy, sour, sweet, fresh, salty and fragrant all taste. The following is the general practice of the great chicken I carefully prepared for you. I hope it will help you! How to make bangbangji

? Bangbangji has the functions of activating yang, detoxifying, sweating and being rich in protein.

after the chicken is cooked and shredded, the cold soup of salt, light soy sauce, sugar, sesame oil, balsamic vinegar, monosodium glutamate, Chili oil, sesame sauce, cooked sesame seeds and a spoonful of boiled chicken is mixed into juice, which can be eaten after being poured on the shredded chicken. It is simple and full of flavor. Bang bang chicken can beat the muscles of the chicken loose when adding seasoning, which makes the seasoning easy to taste and saves effort when chewing. Because the seasoning is fully soaked, the chicken in the mouth tastes good, and it is spicy, fresh, fragrant and sweet, which makes the picky mouth impeccable.

Chicken meat is tender and delicious. Because of its light taste, it can be used in various dishes. Protein is rich in meat, which can be said to be one of the highest in protein, and it is a food with high protein and low fat. Potassium sulfate is also rich in amino acids, so it can make up for the shortage of cattle and pork. At the same time, because chicken has more vitamin A than other meats, although it is worse than vegetables or liver in quantity, it has much higher vitamin A content than beef and pork.

Chicken protein has a high proportion, many kinds and high digestibility, so it can be easily absorbed and utilized by human body, which has the functions of strengthening physical strength and body. In addition, it contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. General practice of bangbangji

Practice 1

Ingredients: chicken breast

Accessories: onion and garlic, soy sauce, sesame oil, monosodium glutamate, sesame sauce, ginger, onion, sugar, balsamic vinegar, Chili oil, and cooked sesame seeds

Operation steps:

1. Add water without chicken breast to the pot, and add two slices of ginger and sesame.

2. Cut the scallion into filaments, spread them on the bottom of the dish, and put the shredded chicken on it.

3. Mix the cold soup with salt, light soy sauce, sugar, sesame oil, balsamic vinegar, monosodium glutamate, Chili oil, sesame paste, cooked sesame seeds and a spoonful of boiled chicken into juice, and pour it on shredded chicken.

Method 2

Ingredients: 511g of chicken leg and 211g of cucumber.

Accessories: 1 tbsp peanut butter, 1 tsp vinegar, 2 tsp pepper oil, 1 piece ginger, 1 head garlic, 2 tsp soy sauce, 1/2 tsp white pepper, 1/2 tbsp yellow wine and 6 g salt.

1. After peeling and boneless chicken thighs, marinate them with yellow wine, white pepper, salt and pepper oil for 1.5 minutes.

2. Beat the chicken with a rolling pin to make it softer and more conducive to absorption and seasoning, cover it with high-temperature plastic wrap to prevent distilled water from entering, steam it for about 31 minutes, and try whether the chicken is completely mature with chopsticks. It can also be cooked with rice in a steamer on a rice cooker, which is very convenient.

3. Steamed chicken thighs will produce certain soup.

4. Scoop some soup in a small bowl and let it cool slightly.

5. Scoop in peanut butter and mix well.

6. Add Jiang Mo, minced garlic, vinegar and soy sauce.

7. Mix the seasoning juice evenly.

8. After cleaning the cucumber, slice it and put it on the bottom of the plate.

9. Cut the steamed chicken leg and spread it on the cucumber.

11, pour the sauce on the chicken leg.

11, sprinkle with white sesame seeds, decorate some small accessories, and serve.

12. After curing, the chicken leg meat is delicious, fresh and tender. After adding peanut butter to the sauce, the texture is rich, which increases the rich aroma of peanuts. Seasoning with minced garlic in Jiang Mo can improve the taste of chicken, and cucumber can increase the freshness of this side dish, which is matched with meat and vegetables. The origin of bangbangji

In 1895, the ancestor of Zhou family in Sichuan Province invented the technique of bangbangji. After more than 121 years of development, it is now inherited by the fourth generation descendant Zhou Shiying and the fifth generation descendant Li Liangfeng. It has more than 1,111 chain stores in China and is an influential cooked food chain enterprise in China.

bangbangji, also known as? Leshan bangbangji? 、? Jiading bangbangji? . This dish originated in Yangba (now Hanyang Town, Qingshen County, Meishan City), Leshan Han Bang Bang Chicken. It was cooked and beaten loose with a wooden stick before eating. In the cooking history of China, there were famous dishes that were beaten with wooden sticks. White breast? , see Jia Sixie's Qi Min Yao Shu.

According to legend, during the Ming and Qing Dynasties, in the remote mountainous areas of Ya 'an, some people were very good at food. After long-term research and soup matching practice, the cooked chicken was delicious, and the top secret broth and red oil were fragrant, which made people drool! However, at that time, the productivity was backward, and chicken was a luxury. It was only eaten once on holidays. Someone came up with a clever plan to cut the whole chicken into many slices and sell it according to the slices, which received miraculous results and the sales volume was surprisingly good. ? Chicken slices? Famous! Since then, a new problem has emerged: it is impossible to cut every piece of chicken evenly with a kitchen knife alone, and customers are often picky about the size when buying.

Therefore, the merchants cut the chicken into even slices with a small wooden stick as a standard to ensure that the thickness of the chicken slices purchased by each customer is consistent and the chicken is more delicious.

When cutting, one person holds a knife and the other holds a stick, which is a tacit cooperation; When the wooden stick hits the back of the knife, the sound it makes changes with the strength, cadence and rhythm, giving people the feeling of listening to music, hence the name? Bang bang chicken? .