material
Pepper powder; 1 piece of tofu; Pixian watercress; 50 grams of meat foam; Zanthoxylum bungeanum10; Chili powder; Pepper powder; Water starch; Small onion
working methods
Prepare the ingredients and cut the shallots into small pieces.
Heat oil in the pan, stir-fry cooked meat foam and set aside.
Prepare the oil in the pot and stir-fry the fragrant watercress.
Add water, add pepper, Chili powder and pepper powder, cook for 7 minutes on low heat, and add fried meat foam.
Cut the tofu into small pieces and put it in.
Cook for a few minutes.
Pour in water starch and bring the soup to a boil.
Serve, sprinkle with pepper powder and chopped green onion.
Boiled spicy pork slices
material
Shred pepper; Lean pork; Bean sprouts; Rape; Pixian bean paste; Zanthoxylum bungeanum; dry red pepper
working methods
Slice pork and marinate with starch, a little cooking wine and a little salt.
Rapeseed and bean sprouts (quantitative according to the number of people eating)
Pixian bean paste, Chili powder and Chili oil are mixed.
Dried peppers and prickly ash
Boil vegetables.
Put the cooked vegetables in a container for later use.
Boil the braised pork for 7 or 8 minutes and take it out.
Mix the peppers and boil in boiling water for two minutes.
Pour the sliced meat into the Chili soup and cook thoroughly. It is recommended to turn on the range hood at this time, because it is biting, haha.
Pour the cooked meat and soup on the vegetables, evenly sprinkle with dried peppers and prickly ash, then heat the oil to 180 in another pot and pour it on the meat slices.
Tengjiao chicken (heavy taste Jianghu dishes)
material
Chicken legs are about 500 g; A piece of ginger; Two spoonfuls of green peppers (preferably fresh); Two or three spoonfuls of millet pepper/morning pepper (red); Two or three spoonfuls of millet pepper/morning pepper (green); A tablespoon of cooking wine; Take two spoonfuls of soy sauce; A little white pepper; Two or three spoonfuls of pepper oil; Salt; Chicken essence; Ice cubes; Two spoonfuls of cooking oil; Cold water
working methods
Chop the millet pepper (it will be more beautiful with scissors), and it is best to use semi-green and semi-red pepper for beauty. Wash the chicken legs and soak them in cold water for an hour when you have time to get rid of blood.
Add cold water to the pot, cover with ginger slices, bring to a boil, turn to medium heat for 5 minutes, and turn off the heat for 8 minutes. The time will change according to the weather and the pot. Please adjust it appropriately. Nothing more than holding it with chopsticks and boring it for a while before cooking. )
Immediately after taking out the chicken leg, soak it in ice water until it is completely cool (it can keep the tenderness and compactness of the chicken leg and the skin is crisp).
Sprinkle a thin layer of salt on most chopped millet peppers and marinate for a few minutes, which will easily bring out the spicy taste (you can see that the originally dried millet peppers exude a little water) (I didn't buy green ones ... I had to use all red ones)
Heat the ordinary cooking oil in the pot, turn off the fire, pour in the pepper and shovel it out (it is best to use fresh green pepper, but unfortunately it is not available this season, so use dry green pepper)
Slice the cold chicken leg. All right, cut it into pieces.
Mix the oiled green pepper, millet pepper, salt, chicken essence, a little white pepper, two spoonfuls of soy sauce and two or three spoonfuls of pepper oil with cold boiled water, and the final sauce should be just in front of the chicken nuggets (you can taste the salty sauce, which is more salty than the usual dish, and personally feel it is about 1.3 times that of the usual dish).
Put the chicken pieces neatly into the sauce, sprinkle with the remaining millet pepper for decoration, seal them and put them in the refrigerator for two or three hours to taste.
Attached below is the version of the crash course package ~ ~ ~
Chop the millet pepper and marinate it with salt and chicken essence 15 minutes or more. Cook the chicken breast and shred it. Add white pepper, salt, chicken essence and pickled pepper, soy sauce and pepper oil and mix well. You can taste and adjust your taste while mixing. Aauto Quicker is very simple and very suitable for beginners ~ ~ ~
Kung Pao Chicken?
material
Main components; Dice chicken breast properly; Dice cucumber properly; Appropriate amount of peanuts (fried); Accessories; A spoonful of bean paste; Two sections of pepper; A little pepper; Peel garlic into a petal; Ginger is properly cut into foam; Cut onion into sections; Sean Weibo official sauce not found, here it is! ; Take a spoonful of soy sauce; Two spoonfuls of sugar; Two spoonfuls of rice vinegar; Spoons are usually used for eating.
working methods
Cut the chicken into pieces and marinate it with proper amount of cooking wine, white pepper and cornmeal. (ten to fifteen minutes)
After the materials were collected, the chef Liang began to teach.
Psalm garlic should be cut into garlic slices and peppers.
Pour an appropriate amount of oil into the pot and shake the pot to flatten the oil to prevent the pot from burning. When the oil is a little warmer, cook the chicken breast.
Add chicken breast, stir-fry and serve. Leave some oil in the pot for frying the auxiliary materials.
Add a spoonful of bean paste mixed auxiliary materials and stir well.
Pour in the oiled chicken breast, and then pour in the sauce. The formula of sauce is given. Soy sauce, one spoonful of sugar, two spoonfuls of rice vinegar.
Water starch thickening
Hymn water starch = water+starch mixed evenly.
give