Ingredients: a rooster (about 1200g), Jiang Mo 30g, Chili oil 20g, sesame paste 50g, chopped green onion 20g, sesame oil 20g, soy sauce 20g, monosodium glutamate 1g, mung bean sprouts 100g, garlic paste 30g, cooked sesame seeds 20g, and garlic paste 30g. Production: 1, chicken slaughter, evisceration cleaning, boiling water to remove blood cleaning. Then cook in the soup pot for 12 minutes, take it out, soak it in the original soup, and let it cool. Put fresh soup, sesame paste, sugar, soy sauce, monosodium glutamate and sesame oil into a bowl and mix well. 2. Blanch the mung bean sprouts with boiling water, pick them up and put them in the nest to make a base. 3. Slaughter the chicken into paper strips and put them on the mung bean sprouts. Pour in seasoning and sprinkle with cooked sesame seeds. Description: Master the cooking temperature of cooked chicken. Cook the chicken to 80 degrees, about 12 minutes later, and soak it in the original soup to keep the moisture and tenderness of the chicken.

Exercise 2

Ingredients: chicken 400g Accessories: onion 70g Seasoning: salt 3g soy sauce 8g white sugar 10g soy sauce 5g pepper powder 5g vinegar 5g sesame sauce 10g sesame oil 10g monosodium glutamate 2g Chili oil 10g sesame 10g The appropriate production technology of this dish chicken nuggets 1 0g. Wash the green onions, shred them and put them on them, and use the leaves for other purposes. Sesame in the seasoning is fried and fragrant cooked sesame. 2. Mix sesame soy sauce in a small bowl, add refined salt and soy sauce and continue stirring. After the salty taste is determined, add sugar, sweet soy sauce and monosodium glutamate and stir well. Add pepper noodles and Chili oil, and stir into a clear paste. Add fried sesame seeds when eating. 3. When serving, pour the prepared sauce on the chicken pieces.

Exercise 3

Ingredients: chicken leg1000g, cumin 50g, cooked sesame (white sesame and black sesame) 50g each, onion foam 50g, garlic foam 50g, ginger foam 50g, pepper powder10g, pepper powder10g, flour and salt. Output: 1. Chop chicken legs into small pieces, soak them in slow-flowing clean water for half an hour, remove blood, remove and drain, and stir pepper, salt, monosodium glutamate, flour and other materials evenly for 20 minutes. 2. Burn the oil to medium temperature, then put the pickled chicken pieces in the oil, fry them until they are 90% ripe, and then take them out. Control drying oil. The purpose of the first change is to stir-fry chicken pieces. ) 3. Raise the oil temperature to a high temperature in the process of controlling the oil drying, then put the fried chicken pieces into the high-temperature oil, fry them until golden brown, and take them out. The purpose of this noodle is to make the chicken pieces look good and taste crisp. 4. Put the onion, ginger, garlic, cumin, sesame and pepper (according to taste) into the container, and then pour in hot oil to release the fragrance of the materials. 5. Put the fried chicken pieces into the spilled oil and stir well. Note: the oil temperature of the first and second times must be controlled to make the chicken pieces taste tender outside and crisp inside.