1. Dezhou paji
Dezhou paji, one of the famous dishes of Han nationality, is a classic of Shandong cuisine. "Dezhou Braised Chicken" has a history of nearly a hundred years. Nowadays, many travelers from south to north pass through Texas and want to buy braised chicken to taste. Foreign guests visiting China from all over the world also like "Dezhou Braised Chicken" very much.
Material: 1 chicken (about 1000g).
Ingredients: Tricholoma mushroom 5g, ginger 5g, soy sauce 150g, refined salt 20g, peanut oil 1500g (about 100g), spiced (composed of clove, Amomum villosum, Amomum tsaoko, angelica dahurica and star anise) 5g, and a little maltose.
Exercise:
1, live chickens are slaughtered, eviscerated and washed with water. Insert the left wing of the chicken from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is nailed to the back of the chicken; Pin the right wing of the chicken on the back of the chicken. Then gently break the leg bones and cross them with the back of the knife, put the two claws into the abdomen and dry the water.
2. Mix caramel with 50g of water and spread it evenly on the chicken. Add oil to the wok and heat it to 80% heat. Add chicken and fry until golden brown. Take out and drain.
3. Bring the pot to a boil, add water (submerge the chicken), add the fried chicken, spiced buns, ginger, salt, dried mushrooms and soy sauce, bring to a boil, skim the floating foam, and simmer for half an hour on low heat until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.
Features:
The color is ruddy, the chicken skin is bright, the meat is tender, the aroma is rich and the taste is delicious.
Tips:
Pay attention to the selection of fresh and tender chickens. Generally,1000 ~1250g chicken is used. Too big or too small is not appropriate. Don't fry it too hard when cooking. When adding seasoning and stewing in the pot, simmer the chicken with low fire after the fire boils, which can make the chicken more delicious. Avoid boiling at high temperature.
2. Braised prawns in oil
Shandong cuisine is one of the best-selling dishes and one of the best-mastered dishes. The characteristics of this dish are-sweet and delicious, crisp and tender, and bright red in color.
Ingredients: 10 prawn.
Ingredients: monosodium glutamate 2g, salt 5g, sugar 50g, sesame oil and soy sauce 10g, cooking wine 20g, sliced onion and ginger 5g, broth 150g, water starch and peanut oil 50g.
Exercise:
1. Cut off the whiskers and claws of prawns, remove sandbags and sand lines on the back, and wash them.
2. Heat the oil in the pot to 50% heat, stir-fry the shrimps, gently press the head of the shrimps with a spoon, and squeeze out the brains of the shrimps until they are golden on both sides.
3. Leave the bottom oil in the pot, add shredded onion and ginger, cooking wine, salt, white sugar, vinegar and broth, add fried shrimp, cook over low heat, add monosodium glutamate and stir well, then take the shrimp out of the pot and put it on a plate, and pour the remaining juice on the shrimp.
Features:
Shrimp is bright red, delicious, salty and sweet.
Tips:
When squeezing the shrimp brain, squeeze the upper part of the shrimp head, keep your hands light and keep the head and body intact.