2. show loving diced potatoes and cucumbers.
3. Fry potatoes with low fire and chicken breast with high fire until golden.
4. put pepper, dried pepper, star anise, ginger and garlic into the oil pan, and add chicken pieces to stir fry.
5. pour in soy sauce and white wine, pour in potatoes, cucumbers and peanuts, add some Chili sauce and mix well.
Question 2: How to prepare the chicken for eating:
35g of chicken with bone, 15g of potato, 5g of green onion, 2g of curry powder, 2 cloves of garlic, 1g of flour, proper amount of Shaoxing wine, chicken powder and salt.
Chicken curry
Practice:
1. Clean up the chicken, cut it into pieces, put it in a water pot and cook it slightly, then remove it and wash it for later use; Peel potatoes and cut them into pieces of appropriate size; Cut the green onion into small pieces; Chop garlic and mud.
2. Put the oil in the pot and heat it to 5%. When the potatoes are fried until the crust is yellow, take out and drain the oil for later use. Chicken pieces are also fried until the surface is slightly dry, and then removed and drained for later use.
3. Put about two tablespoons of oil in a wok, add curry powder, flour and garlic paste, stir-fry with low fire, add scallion, add half a cup of water to mix the noodles, add a bowl of water, add chicken powder, stir well, add chicken pieces, cook Shao wine, heat with medium fire for 5 minutes, then add potatoes, adjust to salty and light, and cook until.
Guangdong:
1) Boiled chicken
Material: native chicken
Seasoning: onion, ginger and soy sauce
Practice: boil a pot of water, put the whole chicken in, and turn off the fire; Cover and stew for ten minutes, and it is appropriate to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.
Features: keeping the chicken delicious and original flavor
2) Dry fried chicken
Materials: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, dough powder, water, oil and pepper salt
Method; Clean the chicken, cut it into small cubes, marinate it with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang the paste composed of eggs, dough powder and water, fry it until it is cooked, cool it, and then fry it again until it is cooked. When eating, dip it in pepper salt
3) Boil the fried chicken
Materials: chicken, salt, cooking wine, soy sauce, water, oil and so on.
4) Pot roast chicken
Materials: chicken, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, dough powder, oil and pepper noodles
Practice: clean the chicken, add broth to the pot, and add segments, ginger and garlic.
5) crispy chicken
materials: chicken, cooking wine, salt, pepper, shredded onion and ginger, dough powder, oil and pepper salt
practice: clean the chicken, put cooking wine on it, rub salt on it, sprinkle pepper on it, fill the chicken belly with shredded onion and ginger for a while, and then put it in the cage.
6) Mushroom chicken
Materials: chicken, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil
Practice: clean the chicken, chop into pieces, soak the mushrooms to remove the roots, and wash (wash several times. Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry for a few times, then add a little white sugar, broth, onion, ginger, garlic slices, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.
7) Chicken with scallion oil
Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil
Practice: clean the chicken, put it in a pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, and boil it with soup.
8) minced chicken
materials: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and dough powder
practice: clean the chicken, remove the bones, chop it into mud, clean the cauliflower and break it into small flowers, then cut it, soup it with boiling water, take it out, cool and drain the water, and put a small amount of oil in the pot. Get the juice
9) Stir-fried eggs with shredded chicken
Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce
Practice: open the eggs, add salt, monosodium glutamate and water, stir well a little, shred the chicken, put a little oil in the pot, stir-fry the chopped green onion, add chicken and then add it.
1) Yunnan-Qiguo Chicken
Ingredients:
A fat chicken, 2g pepper, 3g ginger and 3g onion
Preparation method:
Clean the chicken, cut it into pieces, put it in a steam pot, add cold water, add onion, ginger slices, and steam for about 4-5 minutes ... > >
question 3: how to cook the barbecue in the microwave oven with old Qingdao flavor? Tendon meat, chicken heart, mainly the soup stock, thank you yangqi2
kebab
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raw materials: pork tenderloin, green pepper, carrot slices, wet starch, refined salt, monosodium glutamate, cooking wine, clear soup and scallion rice.
production: pork is sliced, lightly patted with a knife to make it soft, and green pepper is cut into cubes. Add onion rice, salt, wet starch, cooking wine, clear soup and monosodium glutamate into the sliced meat, mix well and marinate slightly, and then put them on the bamboo stick one by one. Wipe the baking tray, put the kebabs in, bake for 3 minutes with high-level fire in the microwave oven, take it out, turn it over, and bake for 2 minutes.
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characteristics: fragrant, smooth, tender and delicious. ?
note: green pepper slices and carrot slices are worn at the tip of the bamboo stick, which plays an ornament role. ?
Bake shrimp skewers in microwave oven
Ingredients: 5g of shrimps, after the shrimp line is removed and washed, put into a basin, add 1g of refined salt, 5g of monosodium glutamate, 25g of cooking wine, 25g of wet starch and 1 egg white and mix well for later use.
production: string 6-7 shrimps with bamboo toothpicks, put them on the microwave rack, put a porcelain plate under the microwave rack, start the microwave barbecue stall, bake for 8-1 minutes, and then take them out. This is a simple and easy-to-cook delicacy on the family table.
"Cumin" is a Germanic language, which means "rest fennel". Rest in peace was in Central Asia in ancient times, and now it belongs to Iran. Buy cumin = fennel. Cumin is an important condiment with aromatic and strong smell, which is suitable for meat cooking, regulating qi and appetizing, and can dispel wind and relieve pain. There are
condiments in supermarkets. Question 4: Ask the master of kebabs (chicken wings, chicken hearts) how to marinate mutton. The content should be detailed. Thank you for the process of barbecue in Xinjiang.
Meat
It is best to choose lamb from that year, and it is fresh meat slaughtered that day. Cut it into strips of about 1.5x1.5x2 cm, or cut it into smaller pieces, depending on the size of the drill.
skewers
each skewer contains 4 lean meats and 1 fat meat. Pay attention to the same distance between each string. When you start skewering, compare the length of the kebab with the width of the stove.
ingredients
just salt, cumin, chili noodles
utensils
special oven, flat drill, anthracite
Bake
Soak the skewered kebabs in water with onion slices for about 15 minutes, take out 1 skewers, put them on the oven after the anthracite has been burned to a red color, and place them neatly for baking (be sure to pay attention to oil droplets). Turn it over after a few minutes, then sprinkle cumin and Chili noodles on it, then pick up half of the kebab and press it on the other half for a few times to make the seasoning tasty, then turn the other side and cook it again, then sprinkle salt and cook it again, and you can basically eat it after mastering the heat.
Beijing Barbecue
The Barbecue Bay located on the inner street of Xuanwu Gate in Beijing and the barbecue season on the north bank of Shichahai are the two most famous barbecue shops in Beijing, with two shops in the south and one in the north, which is known as the "South Bay and North Season".
Barbecue Wan was founded in the 25th year of Kangxi in Qing Dynasty (AD 1686). At first, the owner Wanmou took his buddy, pushed the cart by hand, put barbecue moxibustion on it, and sold barbecue along the street from Xuanwumen to Xidan. It was not until the Xianfeng period of Qing Dynasty (AD 1851-1861) that a fixed facade was set up in Xuanwumennei Street, specializing in roast beef. The roast beef was tender, delicious and attractive. The barbecue season started in the last years of Tongzhi in Qing Dynasty (AD 1874), and the owner named Ji Decai set up a stall to sell barbecue at the scenic Yinding Bridge in Shichahai. It was not until 192 that a shop was built on the north bank of Shichahai, specializing in roast mutton. Roasted mutton is smooth and delicious, which makes people tired of eating for a long time. Aisingiorro, an expert in literature and history? Pu Jie once wrote a poem to the barbecue season: "The corner of the small building is full of waves, and everyone loves to lean on the painting column. The wine and dishes are infinitely delicious, and the furnace is red and looks cold. The trees move in thin shadows, and you can enjoy them. The moon is full and the night brings Zui Xiang. The traffic is still chewing, and Feng Huan has a long time to play. "
practice
raw materials
main ingredients: 5g of mutton (or beef) slices.
ingredients: 15g of green onion and 5g of coriander (washed and disinfected).
seasoning: 1g of cooking wine, 75g of soy sauce, 4g of ginger juice, 5g of monosodium glutamate, 25g of sugar and 3g of sesame oil.
preparation method
1. the selection of mutton is basically the same as that of instant-boiled mutton. If beef is used, it is advisable to choose Xikou Jieniu (i.e. * * * bulls) or dairy cows with a weight of more than 15 kg and a livestock age of four or five years. A 15 kg bull can roast only about 2 kg of meat, namely "upper brain", "ribs" and "tenderloin". The "upper brain" meat is a layer of fat, while the "ribs" and "tenderloin" are fresh and tender lean meat.
2. After the meat material is selected, the tendons, dates, bones, fascia, etc. should be removed first, then frozen in the cold storage or freezer (to make the meat tissue hard and easy to cut), and then sliced according to the slicing method of "instant boiled mutton". Because of the high temperature of moxibustion, it is not suitable to cut the meat slices too thin. 5 grams of meat is cut into 5 slices (16.5 cm long and 3.3 cm wide), and then the meat slices are cut into three sections, which can be roasted.
3. After the barbecue moxibustion is heated, rub it with raw sheep tail oil. Then put soy sauce, cooking wine, ginger juice, sugar, monosodium glutamate, sesame oil (and some eggs) in a bowl and mix well. Put the sliced meat into the seasoning and soak it a little. Immediately, cut shredded onion (3.3 cm long oblique silk) is placed on the barbecue moxibustion, and then the soaked meat slices are placed on the shredded onion, and they are turned with special bamboo chopsticks (5 cm long) while roasting. After the shredded onion is roasted to be soft, spread out the meat and shredded onion, add coriander (cut into 1. 32cm sections) and continue to turn. When the meat is pink (beef is purple), put it in a plate and eat it with sesame seeds cake and sugar garlic, or with tender cucumber.
Korean BBQ
Ingredients
3g of beef a (1 tablespoon of white sugar, 2 tablespoons of sake and a quarter of pears) b (2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of mashed garlic and 1 tsp of sesame oil ... > >
question 5: there is a material in the cauldron cooking for the village wedding that looks like pimples and tastes like meat. Does anyone know what it is? Chicken nuggets, which are said to be chicken, are actually mostly spices and flour wrapped in bread chips. It tastes delicious, but. . It is better to eat less. You can do it yourself, but you can buy it in the supermarket.
question 6: how to prepare the fish-flavored chicken breast, and the common practice of fish-flavored chicken breast 1. Prepare chicken breast, mushrooms, fungus, carrots and eggs, and Mao Cong (onion) garlic bean paste.
Chop the chicken heart, green pepper, carrot, fungus and mushroom into bean paste
2. Mix the chicken breast with proper amount of starch and egg white
Stir-fry the shredded pork with chopsticks in an oil pan until it becomes discolored
3. Heat a little oil, stir-fry the minced garlic in Mao Cong until it smells fragrant, and add the chopped bean paste to stir-fry the red oil
4. Add shredded vegetables, stir-fry and pour into the prepared sauce,
. (Simple) It is very simple to taste. When frying, put some salt and ginger slices in the oil pan. When the chicken surface is cooked, put wine, vinegar and soy sauce. After stir-frying to make the chicken color, add hot water and white sugar and cook for 2 minutes. Remember to fry it halfway (in order not to stick to the pan and taste evenly). After 2 minutes, if it tastes weak, you can add salt and monosodium glutamate and cook for 1 minutes. Cooked chicken, the soup should be thicker. Sprinkle some onions after serving. That would be delicious. Don't forget to cut the onion into small pieces.
question 8: how to cook chicken is simple and delicious (Guangdong flavor). garlic-flavored cola chicken raw materials: 1 kg boneless chicken leg, 1g garlic, 2 onions, and a proper amount of cola. Practice: 1. Heat the oil in the pot first, fry the garlic, fry it for a while, and then fry the onion. When the garlic and onion are fried to golden brown and the fragrance floats out, both garlic and onion are fished out. 2. Then, put the chicken pieces in and fry them until they are slightly golden yellow, and remove the oil control. (The picture of fried chicken is gone, 5555, all because I was careless.) 3. Pour out the remaining oil in the pot, and put the garlic, onion, chicken nuggets and 2 tablespoons of soy sauce, and a small amount of soy sauce into the pot. Add coke until the chicken nuggets are slightly over. After the fire boils, turn to medium heat, boil the soup dry, and pour a little water starch out of the pot and put it on the plate.
Question 9: How to make the whole chicken delicious 1) Boiled chicken
Material: native chicken
Seasoning: onion, ginger and soy sauce
Practice: boil a pot of water, put the whole chicken in, and turn off the fire; Cover and stew for ten minutes, and it is appropriate to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.
Features: keeping the chicken delicious and original flavor
2) Dry fried chicken
Materials: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, dough powder, water, oil and pepper salt
Method; Clean the chicken and cut it into small squares.