Fried chicken rack practice

1: fried chicken rack: 1. Marinate the chicken frame with salt, cooking wine, onion and ginger slices for about 30 minutes, and then stick the egg liquid, dried starch and bread crumbs in turn. 2. Heat the oil in the pot to 80% heat, put it into the processed chicken rack, and remove the slag until golden yellow.

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The practice of salt and pepper

1. Put the salt, black and white pepper powder and pepper powder into a clean wok and stir-fry a little monosodium glutamate slowly over low heat. It smells good.

2. Stir-fry pepper and salt with medium heat until the salt turns yellow. Stir-fry pepper for 20 minutes, stir-fry separately, and crush and mix pepper with something. ...

Add some salt, sugar, soy sauce and Chili powder to the chicken rack for 30 minutes, then stick some noodles and fry in the pan!

The practice of chicken rack:

Pour fresh soy sauce, cooking wine and monosodium glutamate into the chopped chicken rack and marinate for 20 minutes.

Take it out after pickling, sprinkle with dry flour and a little water, and catch it well.

Fry in a pan until golden brown.

According to personal taste, I like to eat spicy food, and then apply my own fried Chili oil and cumin.

/old man yu_00 1/

Hello! !

One: fried chicken rack:

1. Marinate the chicken frame with salt, cooking wine, onion and ginger slices for about 30 minutes, and then stick the egg liquid, dried starch and bread crumbs in turn.

2. Heat the oil in the pot to 80% heat, put it into the processed chicken rack, and remove the slag until golden yellow.

Two: chicken fillet:

1. Pickled chicken fillet:

Ingredients: chicken fillet

Accessories: 4 liang of soybean grains each (about160g), 2 liang of pickled mustard tuber (about 80g), 2 red peppers, 0//2 strips of onion (diced), several slices of ginger, 5 tbsp of oil, 0//2 teaspoons of salt/kloc, and 0/0 of pepper.

Exercise:

1) Remove tendons from chicken fillet, cut into long strips, add salt and pepper and mix well, then add wine, egg white and corn flour and mix well, and finally add oil and mix well.

2) Wash the mustard tuber and slice it;

3) Seed the red pepper and cut it into long strips;

4) Heat 3 tablespoons of oil, add chicken, edamame and red pepper in turn, and stir-fry until the chicken changes color.

5) Overtime tablespoons of oil in the original pot, add mustard tuber, onion and ginger slices, stir-fry evenly, and add four kinds of ingredients and seasonings to stir-fry evenly until the materials are cooked.

2. Pan-fried chicken fillet:

Ingredients: 2 pieces of chicken breast (about 1 kg), a little salt, a little pepper, a little soy sauce, 1 tablespoon sugar, 1 tablespoon ginger juice, a little white powder and a little water.

Seasoning: 2 ~ 3 tablespoons of soy sauce, 0/~ 2 tablespoons of sugar/kloc-white powder water, 2 tablespoons of stir-fried seasoning: 2 onions, 2 garlic, 3 peppers, 1 strip.

Exercise:

(1) Marinate chicken with marinade 10 minutes.

(2) Add 4 tablespoons of oil to the hot pot, fry the chicken until both sides are golden, then add the fried spices, and finally add seasonings to taste, and stew for 1 minute.

Three: drumsticks:

1. Home-cooked chicken leg tofu:

Main ingredients: drumstick accessories: tofu, sprouts, peanuts, coriander powder, onion, ginger and garlic seasoning: salt, chicken essence, cooking wine, soy sauce, sugar, bean paste, starch and sesame oil.

Exercise:

1. Boned chicken leg, cut into 3cm long pieces. Add onion, ginger, garlic, bean sprouts, salt, soy sauce and cooking wine to the pot and marinate for 30 minutes. Cut tofu into pieces for later use.

2. Set the fire in the pan, pour the oil, stir-fry the chicken legs, take them out, leave a little oil in the pan, stir-fry the bean paste when it is 40% hot, pour in a proper amount of boiling water, add cooking wine, soy sauce, chicken essence and white sugar to taste, add tofu to taste, add chicken and water starch to thicken, sprinkle chopped peanuts and coriander powder on the pan, and sprinkle with sesame oil.

2. Salt and pepper chicken legs:

Ingredients: 3 drumsticks, a little parsley, soy sauce 1 tsp, wine 1 tsp, a little salt and pepper, ginger juice 1 tsp, 4 tsps of bean powder and 2 tsps of water.

Exercise:

(1) Cut from the joint of the chicken leg. Put the chicken in a bowl and marinate with salt for 30-60 minutes.

(2) Wash the chicken, dry it with a cloth and marinate it with soy sauce. Put the bean flour into a large bowl and stir until it is paste.

(3) Put the salted chicken into the bean flour and dip it in the bean flour to wrap it.

(4) heating the frying oil to high temperature, and putting them into (3) one by one. When the surface is slightly solidified, fry it with low fire for 3 minutes, and then fry it with high fire for 1-2 minutes to make the surface brittle.

Three: chicken heart:

1. Spicy stewed chicken heart

Ingredients: chicken heart 600g oyster sauce spicy marinade 1 pot.

Exercise:

1. Wash the chicken heart, put it in a pot, cover it with water, boil it with strong fire, take it out after blanching, rinse it with clear water, and drain it for later use.

2. Boil the spicy sauce of oyster sauce, add the chicken heart, marinate for about 5 minutes on medium fire, put it in a plate, sprinkle with chopped green onion and serve.

2. Pine nuts and chicken hearts:

Method:

Peel pine nuts, stir-fry them in a pot with low fire, and grind off underwear. Wash the chicken heart, cut it with a knife and draw a cross knife on it. Put salt, sugar, monosodium glutamate, pepper, sesame oil, clear soup and wet starch into a small bowl and beat into juice. Add vegetable oil to the pot, heat it to 60% to 70% heat, fry the chicken heart in oil until the chicken heart curls, and take out the net oil control. Leave a little base oil in the pot, heat it, add garlic slices and onion and ginger to stir-fry until fragrant, add chicken heart to stir-fry slightly, cook wine, add pine nuts, pour in juice, stir-fry the sauce evenly, and serve.

Four: chicken liver:

1. brine chicken liver:

Ingredients: chicken liver, salt, ginger slices, garlic, star anise and a little pepper.

Exercise:

1, rinse clean,

2. Add seasoning: salt, ginger, garlic, star anise and a little pepper.

3. Add soy sauce and some cooking wine, add water and cook over high fire.

4. After the water boils, turn to low heat, cook for ten minutes, and then drain the water with high fire.

5. Take out the slices and put them on the plate. You can eat them.

2. Cold cortex liver:

Ingredients: (1) preserved eggs, 3 chicken livers, (2) minced garlic, 1 tbsp chopped green onion, 2 tbsp chopped pepper, 1/2 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp sesame oil.

Exercise:

(1) Put the preserved eggs in water, heat them, cook them on medium heat 12 minutes, and then take them out. Scalded preserved eggs are easy to slice and will not be damaged. Take a bath, shell and cut into eight equal parts.

(2) Wash and blanch the chicken liver to remove blood, then steam it for 20 minutes until it is cooked, and cut it into blocks about the size of preserved eggs for later use.

(3) Mix all the seasonings evenly, then put the materials prepared by the method (1)(2) into a container, mix them evenly, and put them on a plate.

3. Fried chicken liver with cabbage:

Materials: Take black-bone chicken liver 100g, black-bone chicken 100g, green vegetable heart 250g, appropriate amount of iodized salt, soy sauce, pepper, wet starch, ginger slices, egg white, sesame oil, cooking wine, edible vegetable oil and white sugar.

Exercise:

1. First, mix soy sauce, pepper, cooking wine, wet starch, sesame oil, iodized salt and white sugar into thick juice for later use. Wash the tender cabbage for later use.

2. Slice the black-bone chicken liver and black-bone chicken, add wet starch and egg white to adjust the size,

Hot and oily, standby.

3. Heat the wok, add oil to heat it, add ginger slices to stir fry, add cabbage to stir fry, then slide down the cooked chicken liver and chicken slices, add sauce and stir fry evenly.

Thank you!