Ingredients: Half a chicken weighs about 800g, onion and tomato each about 100g, carrot about 50g, 2 onions, dried onion paste 1 teaspoon, appropriate amount of ginger paste and 6 canned peaches. Ingredients: Marinade: 2/3 teaspoons of salt, sugar and ginger juice, raw flour 1 teaspoon, and appropriate amount of pepper water. Fruit juice powder: salt and sugar 1/2 teaspoons, tomato juice and raw powder 1 teaspoon, proper amount of fruit juice and pepper, and 3 tablespoons of clear water.
Exercise:
1. Wash the chicken, boneless and cut into pieces, marinate and mix with marinade for more than half an hour, drain, fry in hot oil until slightly yellow, and take out the drained oil.
2. Peel and slice onions; Wash and slice tomatoes; Cut peaches into pieces; Slice carrots.
3. Heat a tablespoon of oil, saute dried onion, onion and tomato pieces, add the sauce to boil, then add carrot and peach pieces and mix well. Serve. Ingredients: half a chicken, half a mushroom, six ounces of dried onion, several slices of ginger, five ounces of spinach, several slices of carrots, one and a half tablespoons of oyster sauce. Soy sauce 1 tbsp, sugar 1/2 tbsp, cornflour 1/2 tbsp, oil 1 tbsp, and salt.
Exercise:
① Wash the spinach, cut it into small pieces and put it in the pot. Tear off the red color of dried onion, wash and drip dry. Soak mushrooms until soft, remove feet and dry water. Wash chicken, dry it, cut into pieces, marinate it with marinade 10 minute, and soak it in oil;
(2) Add 2 tablespoons of oil, stir-fry dried onion and ginger, add chicken, mushrooms and oyster sauce, stir-fry for a while, add wine, seasoning and carrots, stir-fry until the chicken is cooked, scoop it up and put it on spinach, and boil it.
It is said that Chongqing is the most authentic.
Technical ingredients: a broiler; Accessories: one onion, one green pepper and two celery. Seasoning: soy sauce, sugar, monosodium glutamate.
Practice: Wash the broiler and cut it into 3 cm square, first scald it with boiling water, skim off the floating foam and pour water for later use; Onions, green peppers and celery are also cut into 3 cm sizes; Add 50g refined oil to the wok and heat it to 50% heat. Add onion, green pepper and celery, stir fry quickly, and then take out the pot. Then, add the scalded chicken and stir-fry until it is medium-cooked. Then, add onion, green pepper and celery, add soy sauce and sugar, pour hot water until the dish is just covered, cook slowly, turn it frequently, add monosodium glutamate and mix well to serve.
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Firstly, farm yard chicken is selected as raw material and cooked in one step in a pressure cooker. Related practices: raw materials: 1 chicken, green bamboo shoots (lettuce), chrysanthemum, coriander, pig yellow throat, vermicelli, clean chicken offal, chicken intestines and other hot pot ingredients. Production: 1, washed chicken chops, sliced green bamboo shoots, chrysanthemums, coriander, etc. Wash it and put it on a plate for later use. 2. Take fragrant leaves, cinnamon bark, star anise, pepper, 2 Jin of dried pepper, clove, kaempferia kaempferia, Amomum tsaoko, pepper and other spices, blanch them in warm water, fry them and put them into gauze bags to make perfume bags. 3. Pouring chicken pieces into water, put them in a pressure cooker, add fried onion, ginger, garlic and spice packets, add soy sauce, salt, sugar and yellow wine to adjust the taste, press 10 minute, then add chicken offal and chicken intestines, and press for 3 minutes. 4. Put the green bamboo shoots and chicken nuggets with soup in a hot pot, discard the ginger, onion, garlic and spice bags, add chicken essence, monosodium glutamate, pepper and a little red oil, and sprinkle coriander after boiling, preferably with seasoning.
The second is to use the cock of that year as raw material and stir-fry it in a small pot of Sichuan cuisine. Related practices: raw materials: cockerel 1 750g, green bamboo shoots 150g, chicken offal and chicken intestines for standby. Output: 1. Cut the washed cock into pieces, wash the chicken offal and chicken intestines, and cut the green bamboo shoots into strips. 2. Heat the base oil in the pot, stir-fry the ginger, onion and garlic, stir-fry the chicken pieces to dryness, add 2 Jin of dried chili, bean paste, fragrant leaves, cinnamon, tsaoko, star anise, kaempferia galanga and other seasonings to cook rice wine until fragrant, add the broth, and boil it with salt, sugar (rarely), chicken powder and monosodium glutamate.