working methods
1. Cut the chicken into pieces and marinate it with proper amount of cooking wine and half a spoonful of salt for half an hour.
2. Heat the pan, add a little oil, add ginger slices when the oil is 50% hot, and add marinated chicken and stir fry until the chicken begins to shrink.
3. Chicken is less than 80% water. Add a spoonful of salt and sugar, soy sauce and a little beer at will. After boiling, turn to low heat and simmer for 8 minutes (the old hen will cook in a pressure cooker or longer)
4. Turn the fire and stir fry to collect the juice. After the soup is obviously reduced, add a little cumin powder, black pepper and chicken essence and stir fry 1 min.
Step 5: Take out the pot and put it on the plate.
1, chicken pieces must be fried first, and the surface is slightly brown, so that the cooked chicken will have a lot of fragrance.
2. Don't throw away the chicken oil or anything. Stir fry together. Chicken oil will smell good.
3, color, in fact, there is nothing to pay attention to, white sugar and rock sugar, I think the problem is not big, mainly the proportion of soy sauce and soy sauce. If you control yourself, it is almost soy sauce: soy sauce-1: 1.5, not too much soy sauce, otherwise the color will be dark.
Finally, stir-frying is very important. Be sure to stir fry until the oil and soy sauce are separated.
5, do not add water, just use a little cooking wine.
Ingredients: a chicken.
Ingredients: oil, red pepper, pepper, salt, onion, ginger, soy sauce.
Ingredients: tender chicken 1 500g, raw chestnut 250g, cooking wine 1 tablespoon, sugar1tablespoon, appropriate amount of raw flour, soy sauce and soup.
Making:
(1) Cut the chicken into 3cm square pieces, wash it with clear water, and drain it for later use.
(2) Cut the chestnut into two pieces, put them in a boiling water pot, cook until the shell and meat can be peeled off, and then peel off the shell and clothes after taking them out.
(3) Heat the pan and drain the oil. When it is almost cooked, oil the chicken pieces. When the chicken skin is golden yellow, scoop up and drain the remaining oil. Then pour chestnuts and chicken pieces into the pot, add wine, soy sauce, salt, sugar and a proper amount of soup, cover the pot and boil over high fire, and then simmer over low heat.
(4) Add monosodium glutamate to the stewed chicken pieces and chestnuts, cook them slightly with high fire, thicken them with raw flour and water after the juice is thick, and put them in a pot for a while.
Exercise 2
Material: 250g of tofu (South).
Accessories: Olay tablets 50g auricularia auricula (water-hair) 50g chestnuts (fresh) 15g oil skin 50g starch (broad bean) 20g.
Seasoning: salt 5g monosodium glutamate 1g pepper 1g sugar 15g soy sauce 15g cooking wine 15g ginger 2g pepper 1g peanut oil 30g chives 3g sesame oil 3g each.
Stewed chestnut chicken in vegetarian sauce;
1. Cut the tender tofu into small pieces, blanch it with boiling water, drain the water and grind it into mud;
2. Wash and shred Cortex Magnolia Officinalis and Auricularia auricula;
3. Soak the starch in clear water;
4. Add refined salt, cooking wine, monosodium glutamate, scallion, shredded ginger, peanut oil and clear soup into the above raw materials, and mix well to make stuffing;
5. Rinse the burlap with boiling water, squeeze it dry and spread it on a big plate;
6. Spread the bean curd skin on the burlap, spread the prepared stuffing on the bean curd skin, and steam it with a large tray drawer;
7. Take it out after steaming, turn it over, remove the big plate and burlap, that is, turn it into a white "chicken" and cut it into diamond-shaped pieces;
8. Cut the chestnut skin into small mouths and cook in a pot. After the small mouth is cracked, peel off the skin and underwear and cook the chestnuts;
9. Put chestnuts and "chicken" into the bowl respectively;
10. Mix clear soup, refined salt, soy sauce, white sugar, monosodium glutamate and pepper into juice;
1 1. Pour the prepared juice into a bowl, steam it in a drawer and buckle it in a sea bowl;
12. Take an iron pot, clean it, put it on the fire, add peanut oil and hot oil, stir-fry the pepper, and take out the pepper;
13. Pour the steamed "chicken" soup into the pot, adjust the flavor and pour it on the "chestnut chicken" in the sea bowl.