Pan-Xi tuotuo chicken
The western part of Panzhihua, Sichuan is called Panxi, which is the settlement of Yi people. When offering sacrifices and entertaining guests, the meat is always cut into large pieces and placed in the middle of a big plate to show the highest respect and welcome to the activities (guests). This big plate of meat is called "tuotuo meat", which is not limited to any kind of meat. But basically, the greater the sincerity, the higher the status of the people being served. Secondly, those who live in mountainous areas with higher altitude and cold climate form the eating habit of eating spicy food. Spicy taste is the most popular flavor in this area. Its dishes are based on the traditional flavor of stripped meat, using popular millet pepper, fresh green pepper and rattan pepper, highlighting the fresh and refreshing hemp, which is a very appetizing local folk dish. Let's talk about the practice of peeling meat in Panxi:
1, raw materials
250g of fresh boiled black-bone chicken (local chicken is not needed), 20g of onion, 30g of garlic, 60g of fresh green pepper, 40g of fresh millet pepper, 30g of shallot, and 0/5g of parsley segment/kloc-.
Tuotuo chicken
2. Seasoning: salt 2g, monosodium glutamate 1g, sugar 2g, soy sauce 12g, rattan pepper oil 15g and sesame oil 20g.
3, the operation method
(1) First, the black-bone chicken is boiled in water, taken out and drained, and immediately cut into sections for later use;
Cut the chicken into pieces
2. In the process of cooking chicken, mix all seasonings: millet spicy, garlic, salt, monosodium glutamate, sugar, soy sauce, fresh green pepper, rattan pepper oil and sesame oil, and mix them quickly and evenly for later use;
(3) Shred onion, cut millet into two sections, cut into two-centimeter-long sections, and cut leek into three-centimeter-long sections.
4. Cut the cooked chicken into pieces 4 cm long and 2 cm wide while it is hot, and put them into the basin;
⑤ Pour the seasoning prepared above into the chicken, cover and stew until the chicken is completely cool;
6. Add shredded onion, coriander and chives into the cooled chicken nuggets and stir well to serve.
Tuotuo chicken
4. Core points:
(1), millet spicy, garlic, Chili oil, fresh green pepper and other strong spices need to be heated and mixed, and their umami flavor can penetrate into chicken;
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# Food recommendation #
2. Coriander, shallot and onion should be put into the plate after the year, keeping the bright green of coriander, shallot and onion, and highlighting the fresh fragrance;
(3) When a large number of meals are needed, the chicken can be dried and chopped, but the dish must be hot, and the chicken pieces should be added with seasoning while it is hot, so as to highlight the fresh, fragrant and spicy taste of the dish;
④ Formula of special spices for boiling and scalding chicken: 20g ginger, 20g onion, 30g salt, 4 kg chicken and 4kg water;
⑤ This dish can be changed or made into chopped beef, chopped chicken, chopped duck and chopped chicken.