Can you cook Yang Mingyu braised chicken rice? In fact, braised chicken rice has always been among the best in home cooking, which is not only convenient to make, but also delicious and nutritious. Here I'd like to share with you some practices of Yang Mingyu braised chicken rice, hoping to help you.
Steps of Yang Mingyu Braised Chicken Rice 1 Braised Chicken Rice
Prepare ingredients:
4 pipa legs, 4 fresh mushrooms, green pepper 1 piece, potato 1 piece, 2 millet peppers, 3 dried red peppers, 2 fragrant leaves, ginger 1 piece, a little cooking wine, oyster sauce 1 spoon and soy sauce 1 piece.
Production method:
1, prepare all kinds of ingredients you need.
2. Wash the pipa legs, chop them into large pieces, and then wash the blood with clear water.
3. Wash mushrooms, potatoes and green peppers separately and cut them into pieces for later use.
4. Pour some cooking oil into the pot. After heating, add pipa legs, dried red pepper, ginger slices and fragrant leaves and stir-fry slowly.
5. Stir fry until the surface of pipa leg appears brown, add wine and stir fry quickly for about 30 seconds.
6. Add potatoes and stir-fry until the surface of potatoes changes color slightly, then turn off the heat.
7. Put the fried ingredients into a soup pot with old soup, oil consumption and clear water. Cover and cook together.
8. After the pot is boiled, simmer until the soup thickens (about 15 minutes).
9. Add mushrooms and salt, and simmer for about 10 minutes.
10, add green pepper, soy sauce and vinegar, stir well and cook for about 1~2 minutes.
1 1. Sprinkle millet pepper before cooking, and stew a pot of rice in a rice cooker when stewing chicken.
Two Ingredients of Yang Mingyu Braised Chicken Rice
3 chicken legs
5 mushrooms
Two potatoes
3 green peppers
Practice of braised chicken rice
Step 1: Cut the chicken leg into pieces, wash it twice with clear water, and then soak it in clean cold water for ten minutes to remove blood.
Step 2: Add 15g cooking wine, 5g white spirit, 15g soy sauce, 10g salt and 30g water starch to the chicken leg and marinate for half an hour (chicken is more tasty than fishy white spirit, so it is better to marinate overnight).
Step 3, cut the side dishes such as green pepper, potato and mushroom into pieces for later use.
Step 4: Put fresh essence 15g, light soy sauce 15g, oyster sauce 20g, white sugar 15g, cooking wine 15g, sweet noodle sauce 15g and a little water into a bowl to make sauce.
Step 5, put a little oil in the pot, heat it, add a few crystal sugar, stir it clockwise and fry it to caramel color.
Step 6, fry the chicken pieces with high fire after frying caramel color.
Step 7, add onion, ginger, garlic, pepper, pepper and dried pepper to taste.
Step 8, add fresh water that just submerged the chicken, and pour in the prepared juice.
Step 9: After the water in the pot is boiled, turn to low heat and stew for 30 minutes.
Step 10, after the potatoes are cooked, put the pre-cut green pepper blocks into the pot to collect the juice with strong fire, and then take out the pot.
Step 1 1. After a pot of stew, it is delicious and appetizing. Potatoes are particularly fragrant and soft, and chicken is particularly rich, which is especially suitable for eating.
Step 12: Serve a bowl of rice with braised chicken-authentic braised chicken rice. My taste signal: character is better than beauty, welcome to pay attention.
Step 13: One person, one dish and one bowl of rice. Not Lonely Food Aesthetics
Step 14, sweet and spicy, with rice and fried chicken strips ~
Step 15, full and rich, scoop a spoonful of sauce on the rice and eat more rice.
Step 16, the sauce permeates the chicken, making it tender, smooth and refreshing. Take a spoonful of sauce and pour it on the rice. It makes your mouth water!
Cooking skills of braised chicken rice
1, like spicy taste, you can add a little pepper and pepper to the wok.
Because all the chicken legs we buy are frozen, we must clean the blood, otherwise it will affect the taste.
3. You can add your favorite vegetables, such as Flammulina velutipes, Auricularia auricula and other vegetables, but it is better to boil the vegetables in water until they are half cooked and then add them to the chicken for stewing.
4. It is best to choose dried mushrooms for mushrooms. You can use the water soaked in dried mushrooms instead of braised chicken with clear water.
5, fried sugar color is best to use rock sugar, followed by sugar. Sugar is brighter than soy sauce.
6. When collecting juice on a big fire, you can try the taste, which is salty and light according to your personal taste.
7. Starch is added to make the chicken taste smoother. Don't add it if you don't like it!
8, don't collect juice too dry, braised chicken rice is soup bibimbap! With skill, you can save more soup and cook delicious food. Every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!