Chongqing is a famous underwater vegetable called water chicken, which is very domineering, just like the honesty of Chongqing people. This name is a bit vulgar, but the origin of this name is Confucian scholars. Guo Moruo wrote a poem, "When I was a child, I ate my memoirs in Sichuan, and now I want to flow forever." The word "salted chicken" is actually a chicken made in Chongqing, not a sour chicken. Squeezing water is a traditional specialty of Sichuan. When cooking, the cooking process is very delicate, and appropriate food is needed to minimize the soluble protein of chicken.

In order to improve the delicacy of chicken, it is also very particular to mix chicken seasoning, especially as a small restaurant and Sichuan cuisine restaurant. Let me show you the menu of water chicken 1) Swiss hook chooses three yellow chickens, making wine is not a quantity, just spend half of the chicken and cook the chicken. 2) Add ginger, geranium, onion, sugar and salt into a cold water pot, and boil the water for 10 minute, and it will be broken. Do not open the lid for 10 minutes after cutting. Boiled, the chicken is rotten, never old, and the taste will not be soft. 3) Make ice water in the refrigerator and put half of the cooked chicken into the ice water. Hot and cold, the chicken is elastic and fresh.

This is an important treatment technology for preparing oral waterfowl. After the chicken is cooled by half, put it on the chopping block and grow neatly on the board. 5) Seasoning is very important whether mouthwash is made formally or not. The raw materials of sour chicken and water are onion, ginger, garlic, pepper and cooked sesame, and the seasonings are mainly soy sauce, vinegar, sugar, sesame oil, pepper, pepper oil, pepper oil and monosodium glutamate. The above blending agents are mixed into waterfowl, so the proportion of seasoning will be adjusted according to the number of people. Doing this in restaurants, especially adding red oil, can correctly reduce red oil at home. This is a way to make sour chicken.

Here, below, omelet elements: water, eggs, two plates. Accessories: onion, minced garlic, cooking oil, salt and chicken essence. Exercise 1. Wash with water, remove the hard cut below, and tear it into small wheels with boiling water. Eggs are ready, ready. 2. Pour some oil into the hot pot and open the eggs. 3. Pour a little oil into the pot, add garlic when the oil is very hot, then saute until fragrant, then stir-fry the fungus, and see that the fungus has a bright luster. Now add eggs, continue to stir fry, sprinkle with fried onions, add salt, stir fry chicken, even stir fry natto moss, garlic, 250g, lunch meat, 200mg.

1 green pepper, 15g peanut oil, fresh, 10g soybean milk. 1, garlic and red pepper washed. Please cut the meat and beans. You cut them. After blanching, add a little peanut oil, add red pepper and soybean milk. Fried garlic. 5. Add the following lunch meat, add 5 grams of soy sauce and stir fry until the surface of garlic is slightly wrinkled. 6. Turn off the fire and put the board in. Third, celery fried chicken liver materials: chicken liver 380g, celery 200g, hanging pepper 15g, red pepper 10g, soy sauce 20ml, sweetness, ginger 5g, garlic 10g, pepper 5g, pepper 3g, salt amount. Practice: 1, wash chicken liver, cut celery, cut wood pepper, pepper, ginger and mash garlic. Cut chicken liver, add or marinate 15 minutes to eliminate odor. Dip the marinated chicken liver into the pot, leaving hot water. Wash the surface foam with chicken liver. Pour the oil into the pot and add green pepper, garlic, ginger, green pepper and green pepper. 6. Boil the chicken liver, stir fry over high fire, and add soy sauce and pepper. 7. Add celery to fried food. 8. Finally, salt, quickly wool wok.