1. China famous food garden griddle training,

2. Shijiazhuang Yuying Snack Training Center

3. Hangzhou Dingzhen Catering Training College

Cooked chicken practice

1. Preliminary preparation.

1. Kill the chicken, wash it, cut it into pieces, blanch it and drain it for later use. The green onions and shallots are cut into small pieces, the ginger is cut into small pieces, and the garlic is the same. The dried peppers are washed with water.

2. Make the side dish potatoes into chunks or slices, cut the onion into slices, make the bean sprouts feel, cut the celery into sections, cut the cucumber into sections, prepare the oily wheat dishes, it is best to have coriander, and cut them into cubes, and it is better to have mountain pepper.

3. Get a small pot, put the chicken, then add the salt, garlic slices, ginger slices, pepper, soy sauce (generally speaking, soy sauce) and cooking wine. All of them start to mix and taste, and wait for about 15 minutes before starting to fire.

second, the formal process.

1. Pour more oil into the pot, preferably rapeseed oil, which is full of fragrance. When the oil boils, add the chicken prepared before and dry it. Pay attention to the heat, stir-fry the other side for about a minute, wait for the aroma to float, and continue.

2. In this way, stir-fry it up, down, left and right for many times, and when the fragrance comes out, put some appropriate chicken essence in the last step, and then put it away in a small basin.

3. The remaining oil, together with the chicken in the previous bowl, can be put into the pot and started to stir-fry the side dishes. Add potatoes first, and when they are half cooked, add all the side dishes such as celery, cucumber and bean sprouts, but the onion slices and parsley shallots are not busy here. Continue to stir fry and add a little salt.

4. When the side dishes are good, add the prepared chicken, stir fry together, add onion, and finally add coriander, add a small amount of chicken essence, directly serve, and sprinkle some chopped short onions.

Tips:

1. Buy good chickens. Here, I suggest that it is best to buy those in the countryside without feed, followed by those buried in live poultry markets, and the last one is frozen in supermarkets.

2. When the chicken is boiled, you can put some ginger slices and cooking wine (white wine is also allowed).

3. Use a sieve when draining, and be careful not to soak in cold water, otherwise the meat will not taste good.

the method of authentic beer duck

Formula: one green pepper and one red pepper each, half duck, one bottle of beer, appropriate amount of ginger, half onion, two star anise, 1 cinnamon, salt and light soy sauce.

Practice:

1. Take out the ingredients and seasonings, wash the duck and chop it into pieces, cut ginger into long strips, cut green onions into sections, and cut fresh green peppers into small pieces.

2. stir fry. Put a little oil in the wok, add ginger, garlic and dried onion and stir-fry until golden brown.

3. Fried duck. Turn to high heat, add duck meat, add white wine and stir fry for a while. While cooking, pour the soup on the duck with a spoon.

4. Seasoning. Stir-fry the star anise, cinnamon, red pepper, onion and shredded ginger, and add a little cooking wine until the duck is colored.

5. stew. Put star anise, fragrant leaves and dried peppers into a pot, then pour in a tin of beer, stir-fry evenly, and then turn to medium heat for stewing for 15 minutes (pay attention to the soup in the pot during stewing, if the juice is enough.

Precautions

1. Duck meat has a strong smell. First blanch it with boiling water, and then stir-fry it in the pan until it is oily. This method can eliminate the smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.

2. Stew duck meat with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually fade after long cooking. Eating duck meat without soup will not intoxicate people.

3. The amount of spices should be less than more, in order to enhance the fresh flavor of beer ducks. Putting too much spices will easily rob the main flavor.

Duck meat is tender and delicious, fat but not greasy, so it has become an indispensable meat dish on the table of ordinary people, and it is rich in nutrition, beneficial to qi and nourishing.

Duck meat and beer are a perfect match. The smell of beer and duck meat are combined into one, and the soup brewed by beer is rich and can penetrate into duck meat more, even the bones are so delicious.

The following is the practice of Arya's private beer duck:

First, prepare the ingredients: a duck (preferably domestic water duck, about one year), beer, sliced green and red peppers with oblique knife, sliced dried peppers, sliced ginger, chopped garlic cloves, cinnamon, star anise, pepper, cooking oil, salt, chicken essence and soy sauce.

Step:

1. Wash the slaughtered duck and chop it into small pieces, blanch it, then wash the blood and drain it for later use.

2. Heat oil in a wok, pour in duck meat and stir-fry until it is golden, oily and fragrant.

3. Leave a little oil in the pan, add dried chili, ginger, garlic and pepper, stir-fry the duck, cover the pan and stew for three minutes.

4. Open the lid, add salt, chicken essence and light soy sauce, stir-fry to taste, then add star anise and cinnamon, pour in beer, cover the lid and simmer over high fire.

5. After boiling, turn to low heat and stew for 15 minutes. After half of the soup is left, add eight green peppers and stir fry.

6. finally, collect the juice (remember not to collect it too dry, and leave some thick soup to live in the duck meat, which is more delicious)

in this way, the spicy beer duck with rich and delicious flavor is ready.

I have been focusing on Sichuan cuisine for 2113, so let me answer the questions for you. The way to make a dry pot of beer duck is as follows.

Dry pot chicken materials: a virgin chicken, green and red beauties, celery, peanuts, onions, green onions, ginger, garlic, coriander, dried Chili Festival, pepper, Chili sauce, soy sauce, salt, chicken essence, sugar, pepper. Mix the onion and pepper and marinate for 15 minutes (fully savoring)

2. Cut the green and red pepper into hob blocks, cut the parsley, cut the celery, dice the green onion, slice the garlic, and shred the onion (put it in a dry pot for later use)

3. Cook the peanuts in the pan, fry them on low heat, and take out the oil control for later use until the peanuts are seven layers cooked. Leave a little oil in the frying pan of ginger, onion and garlic, stir-fry pepper and Chili sauce, stir-fry chicken pieces, add less water

4, then add green and red pepper, celery, seasoning, add salt, chicken essence, sugar and pepper, stir-fry soy sauce and cooking wine evenly, add fried peanuts, take out the pan, and pour them into a dry pan with onions and sprinkle with coriander segments. One, ginger and garlic? , star anise, celery, chopped red pepper, a beer hall, onions and shallots

Preparation materials

1. Slice the duck meat and wash it for later use

2. Separate the celery, wash it, cut it off for later use, slice the ginger, shred the onion (spread it in a dry pot for later use) and chop the shallots

3. Chop the garlic. In this way, the smell of duck meat will fade a lot. That is, stir-fry directly to keep the original flavor

After frying until it is brown, add soy sauce, salt and garlic, then add chopped pepper and stir-fry. At this time, the fragrance will fill the whole kitchen (this must be spicy) and stir-fry for about 1 minutes.

pour the beer, cover the duck, and then cover the lid.

when the beer and water are almost cooked, then put the ginger, pepper and celery into the pot, then add some salt and stir-fry until fragrant. Stir-fry for about 3 to 5 minutes and wait for the juice to be collected.

When the water is about the same, pour it into the dry pot with shredded onion, and sprinkle with chopped green onion.

Dry-fry, spicy and spicy, and you can learn in Tik Tok.

In Shandong, there are a wide variety of institutions for learning dry pot skills. If you want to choose a good place for dry pot learning, we suggest choosing from three aspects: First, choose a qualified university, and it is better to choose a listed institution, a big brand and a well-known one. The second is to choose teachers, and it is better to choose teachers who have been in the dry pot industry for many years. They not only have unique teaching methods, but also have taught many students and can carry out targeted teaching according to the students' situation. Third, we should look at the learning environment and learn to do it dry. Although it is only a few days, the teaching environment is also good for learning. The environment is good, learning is fast, and the enthusiasm for learning is also conducive to improving.