The first course: Saliva Chicken
Chicken is never absent from banquets. It means good luck and good luck. It is not only delicious, but also brings good luck. Therefore, here is a recipe for salivating chicken. This saliva chicken is originally a Sichuan dish, famous for its spicy and delicious flavor. The chicken is tender and smooth, and the sauce is rich in flavor. It gives a strong impact to the taste buds and you can't stop after one bite.
Specific methods:
Step one: prepare the ingredients. Generally speaking, this saliva chicken is made with three-yellow chicken. If you make it at home, you can also use chicken legs. 4 chicken legs, 1 piece of ginger, 2 chives, 2 spicy millets, 1 tablespoon rice wine, 1 coriander, 4 garlic cloves, 3 tablespoons balsamic vinegar, 2 tablespoons light soy sauce, 1 tablespoon chili oil, 1 tablespoon pepper oil , 1 tablespoon of sugar, a little each of sesame oil and cooked white sesame seeds.
Step 2: Put the chicken legs in the pot under cold water, smash the ginger and put it in, add rice wine, open the lid and bring to a boil over high heat, then reduce to low heat and cook for about ten minutes.
Step 3: Turn off the heat, cover the pot, and use the residual heat of the water to continue stewing the chicken legs until the thickest part of the chicken legs can be penetrated with chopsticks.
Step 4: Prepare ice water, take out the chicken legs and put them into the ice water to cool down.
Step 5: While the chicken legs are cooling, chop the coriander, chives, millet and garlic and put them into the sauce bowl.
Step 6: Then add the balsamic vinegar, light soy sauce, chili oil, pepper oil, sugar, and sesame oil in the ingredients, and the sauce is made.
Step 7: Cut the cooled chicken legs into pieces or tear them apart like I did, pour the sauce on it and it’s ready to go.
A few words:
1. The chicken must not be overcooked, just until there is no blood, and it must be soaked in ice water to cool it. This is the key to the tenderness of the chicken.
2. Do not cover the pot while the chicken is cooking. This will help the fishy smell evaporate.
Second dish: Cold shredded tofu
This dish can be said to be a household name, especially in summer. You don’t need to use fireworks, just mix it and serve it. It is rich in nutrition and tastes good.
Preparation method:
Step one: prepare the ingredients. 1 handful of shredded tofu, 1 cucumber, 2 coriander, 1 hot pepper, 1 green onion, 2 tablespoons each of light soy sauce and mature vinegar, and a little sesame oil.
Step 2: Wash the cucumber, pepper, coriander, and green onion, cut the cucumber, pepper, and green onion into shreds, and cut the coriander into sections.
Step 3: Sauce, mix light soy sauce, mature vinegar and sesame oil thoroughly to make a simple and delicious sauce.
Step 4: Pour the juice into the vegetable shreds, mix well and serve.
A few words:
1. Green onions play the finishing touch in this dish and must not be left out.
2. If you don’t like spicy food, just omit the pepper.
Third course: Red oil shredded chicken
Chicken breast is high in protein and low in fat. It is a white meat that fitness people eat every day. The most delicious way to make it is to make it into a red oil shredded chicken dish suitable for summer consumption. It is spicy and fragrant, making people want to stop eating it.
Preparation method:
Step one: prepare the ingredients. 1 chicken breast, 2 cucumbers, 1 piece of ginger, 2 tablespoons of rice wine, 3 spicy millets, a few coriander stalks, 4 cloves of garlic, 2 tablespoons each of light soy vinegar and homemade red oil, appropriate amounts of salt and sugar, and a little sesame oil.
Step 2: Cut the chicken breast in two to reduce the thickness, put it in the pot with cold water, break the ginger and add it, add rice wine, cook on high heat for three to four minutes, then cover
Cover the pot and simmer for a few minutes.
Step 3: Simmer the chicken breasts for three to five minutes, take them out and soak them in ice water until cool.
Step 4: While soaking the chicken breasts, prepare the sauce: mince the garlic, cut the millet into rings, add light soy sauce, mature vinegar, homemade red oil, white sugar, and sesame oil, and mix evenly.
Step 5: Tear the cooled chicken breasts into thin strips.
Step 6: Wash the coriander and cucumber, cut the cucumber into shreds, and cut the coriander into sections.
Step 7: Put the shredded chicken into the shredded vegetables, pour in the juice, mix well and serve.
A few words:
1. If shredded chicken is tender, it cannot be cooked for a long time. It is best to cook it for a few minutes and then simmer it, and then use ice water to cook it. It cools down quickly.
2. For the specific method of making homemade red oil, please read the recipe I published on June 12.
Course 4: Cold Potato Slices
Everyone is accustomed to cold shredded potatoes, but the unique cold potato slices are also very good. It has a crisp texture and a distinctive appearance. It is very popular when served on the table and is a must-try for potato lovers.
Preparation method:
Step one: prepare the food. 1 potato, 2 chives, 2 coriander, 3 tablespoons of white vinegar, 1 tablespoon of oyster sauce, half a tablespoon of sesame oil, a little sugar, a little homemade chili oil, and an appropriate amount of salt.
Step 2: Wash and peel the potatoes, then cut into thin slices with a paring knife.
Step 3: Rinse the peeled potato slices several times with water to rinse away the starch on the surface.
Step 3: Boil water, blanch potato slices for no more than one minute, remove and cool in cold water.
Step 4: Remove the potato slices and drain, first pour in sesame oil and mix well.
Step 5: Wash the chives and coriander and chop them into pieces.
Step 6: Then add sugar, white vinegar, oyster sauce, and salt.
Step 7: After mixing well, a crispy and not spicy cold potato slices are ready. If you like it spicy, add some chili oil and mix well.
A few words:
1. Do not blanch potato slices in water for too long. Take them out as soon as they change color.
2. Sprouted potatoes and potatoes that have turned green cannot be eaten.
Course 5: Braised Chicken with Miscellaneous
Summer is inseparable from braised meat. Whether it is braised beef, braised pig ears, or braised chicken with mixed vegetables, braised meat is known for its strong aroma. Tempting people's taste buds. Next, I will take braised chicken offal as an example to teach you how to make braised meat, a side dish that goes well with wine and rice.
Preparation method:
Step one: prepare the ingredients. 1000 grams of chicken gizzards, 500 grams of chicken hearts, 3 star anise, 1 small handful of Sichuan peppercorns, 1 strawberry, 1 piece of kaempferol, 3 pieces of Angelica dahurica, 1 segment of cinnamon, 1 nutmeg, 3 dried red peppers, 2 dark soy sauces tablespoon, salt to taste.
Step 2: Clean all the chicken gizzards and hearts and soak them in water for a while to soak out the blood. Change the water several times during this period.
Step 3: Put the chicken gizzards and chicken hearts into the cooking pot, add enough water, and add all the spices and other seasonings in the ingredients.
Step 4: Open the lid and bring to a boil. If there is foam, skim it off with a spoon. After the soup in the pot is clean, simmer for about half an hour. Do not remove the chicken offal first. Let it soak for a few hours before eating.
A few words:
1. The yellow part inside the chicken gizzards must be torn off and thrown away. There will be blood clots inside the chicken hearts, so they must be washed.
2. If the chicken gizzards and chicken hearts have not been soaked in the bleeding water in advance, they need to be blanched first, taken out and re-injected with clean water to brine.