Eight chicken wings, eight chicken gizzards, 250g chicken breast, 50g pork fat, 50g water-soaked mushrooms, 50g clean winter bamboo shoots, 20g ham, 30 Chinese cabbage sprouts, 20g coriander, 4 eggs, 250g salted bread, 1 taro Nestle, 65438+ peanut oil. 20g of ginger, 30g of tomato sauce, 0/0g of sugar, 0/0g of rice vinegar, 30g of dry starch, 20g of wet starch, 200g of chicken soup, 0/0g of pepper oil and 0/0g of pepper oil. 1. Mash half of onion and ginger, take juice with cooking wine, and cut the remaining half into rice. Remove the stems from the mushrooms and wash them. Take winter bamboo shoots and dice them. Stir-fry in the pan until they are cooked and delicious. Cut the salted bread into 13 pieces, with a winding diameter of 3 cm and a thickness of 0.4 cm. Wash the bracts of Chinese cabbage and cook them in a pot. Cut the water leg into the shape of an orchid. Wash the vegetables with leaves and stems.
2. Cut the chicken wings into 12 ribs, marinate them with onion ginger wine, refined salt and monosodium glutamate, add chicken soup and simmer until crisp and rotten, and take out the wing bones. Foam the egg white with chopsticks, mix it with dry starch to make an egg paste, then drag the chicken wings one by one through the egg paste, fry them in the oil pan until golden brown, take them out and put them in a plate of Nestle. Put oil in the pan, add tomato sauce, sugar, rice vinegar, wet starch, chicken soup, stir the spoon, and harvest thick juice to cover the chicken wings.
3. Washed chicken gizzard Xiaoxiang Sanwei Chicken is an innovative dish in Hunan in recent years, which consists of three parts: copper hammer chicken wings, chrysanthemum chicken gizzard and hibiscus chicken tower. This dish uses three different ingredients of chicken, namely chicken wings, chicken gizzards and chicken breast. Three different colors blend together, one is golden yellow, the other is deep red, and the third is bright and clean; Refine three different shapes, namely copper hammer, chrysanthemum and phoenix tower; Cooked out three different textures and tastes, one is sour, bitter, crisp and rotten, the other is spicy and solid, and the other is salty, fresh, soft and tender. The dishes are pure in color, exquisite in serving, excellent in workmanship and diverse in taste, which is really original. This dish won the gold medal in the 3rd World Cooking Competition. Raw materials to be prepared:
2 broilers (about 750g), red pepper 100g, 3 teaspoons of Shaoxing wine, 2 teaspoons of pepper 1g, vinegar, sesame oil, green garlic, vinegar, corn flour and soy sauce. (1) Debone the cleaned chicken, cut it into diced chicken about 2cm square, put it in a bowl, and add a small amount of soy sauce and soy sauce. Wash the red pepper, remove the pedicle and seeds, and cut into small pieces about 1 cm square. Zanthoxylum seeds are mashed. Cut the green garlic into 1 cm long oblique sections.
(2) Heat the pan, drain the oil and cook until it is 70% mature. Put the diced chicken into the pot, push it with a spoon for about 20 seconds, and scoop it up with a colander in time. When the oil temperature rises to 70%, put the diced chicken into the pot, fry until golden brown, and pour the oil into the colander to filter the oil. The specific method of roasted chicken with chestnuts is 750g chicken with bones, chestnut meat 150g, Shaoxing wine about 1 tablespoon, 1 tablespoon of soy sauce, 6 cups of soup, and proper amount of raw flour, pepper and sesame oil. ① Remove the coarse bones from the clean chicken and chop it into cubes, about 3 cm wide. Wash and drain chestnut meat. Cut the onion into 3 cm long sections. Ginger is cut into thin slices with the width of 1 cm. (3) Heat the oil pan to 80% maturity, stir-fry the chicken pieces until they are dry, add Shao wine, and then add ginger slices, salt, soy sauce and soup for 3 minutes.
(4) Take a 1 pottery bowl, put bamboo grates at the bottom, pour chicken pieces and soup into a wok, simmer with low fire until 80% rotten, then continue to simmer the fried chestnut meat until soft and rotten, then pour it into the wok, add monosodium glutamate and scallion pieces, sprinkle with pepper, boil, thicken with raw flour and water, and pour in sesame oil. Spicy chicken is a local flavor dish with a long history in Hunan cuisine. Hunan cuisine, that is, Hunan cuisine, is characterized by fine production, extensive materials and various types. Hunan cuisine is characterized by rich oil, strong color and heavy benefits. Pay attention to crispy, sour and tender chewing. The practice of spicy chicken has the characteristics of sweet and sour Hunan cuisine and has a strong mountain city flavor. So how do you cook spicy chicken? Stick it out with Gao Feng. Com's national cuisine Hunan cuisine menu! 65438+
2. Cut the bright red pepper into 1 cm round blocks, cut the green garlic into oblique sections, mash the pepper, and mix it with soy sauce, vinegar, monosodium glutamate, sesame oil, mud soup and dried starch to make juice.
3. Put the wok on the fire, add peanut oil and cook until it is 70% cooked. Put the diced chicken into the pot and take it out with a colander for about 20 seconds. When the oil temperature drops to 70%, put the diced chicken into the pot, fry until golden brown, and pour it into the colander to drain the oil.
4. Leave 50 grams of oil in the pot, add red pepper, green garlic and pepper when it is 60% hot, reduce refined salt and stir-fry, then put the fried diced chicken on the stir-fry table, pour the juice on it, stir-fry for a few times, and serve. It's delicious! Tips for making spicy chicken;
1, it is appropriate to choose half-year-old chicken, weighing 400 grams, which is extremely fresh and tender and has the best flavor;
2. First, thin the chicken, and use a knife to cut the knife vertically from beginning to end in the center of the chicken back; Then pull the comrades to cut off the chicken shoulder hub, push the chicken breast, take out the chicks, cut off the joint between the legs and the chicken back, and pull down the legs; Cut the chicken leg horizontally to the bone with a knife, and remove the thigh bone and calf bone; Take out two chestnuts from the chicken's back;
3. First cut the chicken with a knife and carve the knife along the texture of the chicken. Then change it to diced, so that the heated area is deleted and becomes fresh and delicious;
4. Paste the meat with thick gouache, let it stand for 20 minutes, let it fully taste, then grab it with your hands before taking it out of the pot, shake it and sprinkle it;
5, diced chicken heavy oil, the first oil temperature should not be too high, the goal is to make diced chicken smooth; The second time to lower the oil temperature, the time should be short. The goal is to make the diced chicken colorful and medium-burnt and tender.
6. Stir the bowl juice evenly, turn around the pot, put a spoon to make the starch "gelatinized" and thicken, and the big bubbles around can turn the spoon out;
7. If there has been a frying process, you need to prepare1000g cooked lard. Raw materials to be prepared:
Fat old hen 1 (weight about 1500g), peanut oil 1500g (actual consumption 100g), cooking wine 50g, refined salt 8g, pepper seed 1.5g, onion 20g, ginger 20g, sugar 5g. 1. Drain the washed chicken, mash the onion and ginger, add salt, sugar and pepper seeds and mix well, wipe the chicken inside and outside evenly, put it in a earthen bowl and marinate for about 1 hour, and take out the onion and ginger.
2. Take a 1 large pottery bowl with bamboo grates as the bottom, add chicken, add pepper seeds, soy sauce, cooking wine, crystal sugar and clear water, bring to a boil with strong fire, then simmer with low fire until it is hard and rotten, and take it out and drain.
3. Put the wok on the fire, add peanut oil and heat it to 80% heat. Hook the stewed whole chicken with an iron hook, hold the hook handle and hang the oil surface. Scoop boiling oil on the chicken with a spoon, first pour the chicken body and drumsticks, then pour the chicken back and the chicken head, and pour it several times in the thick part of the meat until the chicken skin is crisp and dark white.
4. Put the chicken on the chopping block, remove the thick bones of the sternum, spine, legs and wings, chop off the claws and split the head and neck of the chicken. This dish, the chicken is tender and delicious, and it is even more delicious with four side dishes. Necessary raw materials:
Ingredients: 500g of chicken leg, 0/0g of auricularia auricula/kloc-,6g of salt, 2g of pepper, 2g of monosodium glutamate, 20g of ginger slices, oil and sesame oil. Water starch and chicken soup 1) Chop chicken legs and blanch them with boiling water.
2) Put the base oil in the pot, stir-fry the chicken pieces, add the fungus, seasoning and chicken soup, simmer for 15 minutes, thicken the starch, pour the oil and sesame oil into the pot, and simmer eight treasures in red. The detailed method is that 1 fat hens (weighing about 1750g) and pigs are fat. 500g scallion, cooked lard 1000g (actual dosage 100g), 50g cooking wine, 6g refined salt, monosodium glutamate 1.5g, pepper 1g, 50g soy sauce, sugar 15g and onion/kloc. 1. Kill the chicken, remove the bones and take the whole skin. Cut the chicken into finger-sized dices. The stems of mushrooms are removed and washed. Golden hook soaks hair. Dice the fat, winter bamboo shoots and ham. Wash glutinous rice once. Cut the green onion into sections and cut into small pieces of 6 cm. Mash onion and ginger.
2. Put the wok on a big fire, add lard to heat it to 60%, add diced chicken, fat, winter bamboo shoots, golden hooks, ham and winter mushrooms, stir-fry until fragrant, cook wine, stir-fry with soy sauce and refined salt for a few times, then add white lotus, coix seed, monosodium glutamate and pepper as stuffing, pour into the chicken belly, sew and dry.
3. Add lard to the wok, heat it to 60%, fry the chicken into light red, take it out, put it in a sand bowl with bamboo grates, add soy sauce, cooking wine, sugar, minced onion and ginger and water (depending on the chicken), cover the plate, and simmer eight Baoji with high fire. Pay attention to the construction. It combines the traditional methods of red simmering and frying, frying first and then simmering, which fully shows the characteristics that Hunan cuisine is good at seasoning. The finished dish is bright red in color, rich in materials, full of flavor, mellow and rich, and fragrant in Chen Hao. It is a traditional dish in Hubei. Raw materials to be prepared:
Fat hen 1 hen (weighing about1.250g), glutinous rice 200g, fat pork100g, ham 50g, golden hook 20g, mushroom 50g, coriander1.50g, peanut oil1. Onion 15g, ginger 15g, sugar 10g, soy sauce 10g, pepper powder 0.5g, pepper seeds 20, dry starch 25g and sesame oil 15g. 1. Kill the chicken, remove the hair and bones, and connect the chicken skin. Take the chicken and marinate it with chopped green onion, ginger, pepper seeds, refined salt, soy sauce, cooking wine and sugar for about 1 hour. Selective washing of coriander.