1. Preparation of seasonings
Ingredients: 30 grams of sesame paste, 3 grams of minced ginger, 5 grams of minced garlic, 5 grams of MSG, 3 grams of chicken essence, 3 grams of white sugar, 2 grams of light soy sauce, 15 grams of sesame oil, 5 grams of pepper. 1g of powder, 50g of chili oil, 5g of Sichuan pepper oil, 75g of fresh soup
Preparation method:
Use chili oil and sesame oil to disperse sesame paste in a container, then add fresh soup and other seasonings, after being thoroughly stirred, seal the container with plastic wrap, steam it in a basket, and keep it warm for later use.
2. Preparation of scallion oil
Ingredients: 50 grams of green onions, 5 grams of ginger, 30 grams of onions, 10 grams of garlic, appropriate amount of salad oil.
Preparation method:
Wash green onions, ginger, onions, and garlic and pat them into pieces. Heat the pot and add salad oil. After it is hot, add the above ingredients. Simmer over low heat to bring out the flavor. Remove the residue to get the scallion oil.
Use this special scallion oil to drizzle on the dishes before serving them to increase the fragrance of the dishes.
3. Processing and cooking of chicken
1 Cut the chicken into 2 cm wide strips and place them on a plate
2 Place on top of the arranged chicken Put the ginger slices and green onion segments, sprinkle with a little salt and pepper, then pour cooking wine, steam in a basket over high heat, take it out, remove the ginger and green onions, and pour out the steaming juice.
3. Pour the steamed sauce on the chicken, sprinkle with shredded ginger, green onion, and red pepper. Heat the scallion oil and pour it on top, then sprinkle with cooked sesame seeds and cooked chopped flowers. uncooked rice, and finally garnish with coriander on the side of the plate.
IV. Operation essentials
1. The sesame paste must be dispersed in oil before adding other seasonings. Otherwise, the sesame paste will easily become lumpy, which is not conducive to the full mixing of the seasonings.
2. When steaming seasonings, be sure to seal the container and wait until the chicken is steamed before opening the container to prevent the aroma from evaporating.