condiments

Sanhuang chicken (one 750g) and potatoes (two).

working methods

1. put 30g of cook100 barbecue material into 90g of water and mix well.

2. Pour 1 into chicken nuggets, marinate for more than 3 hours, and turn it over several times.

3. Code the pickled chicken pieces in a tin foil tray.

4. Cut a piece of tin foil larger than the baking tray, and fold creases around it according to the size of the baking tray. Cut each intersecting crease once and four times.

5. Put it in a baking tray and fold it into a rectangle. Fold the grown tin foil into it and a simple tin carton will be made.

6. Cut the potatoes and soak them in seasoning water for about 10 minute.

7. Cook on the fire for a while until the soup thickens, about 5 minutes, and then cool for later use.

8. Bake chicken nuggets in a preheated oven at 180 degrees for 5 minutes, add potatoes, bake for 10 minutes, and sprinkle with salt and black pepper.

9. Then bake for about 20 minutes, and brush a thick layer of seasoning on the chicken pieces every 10 minute, which tastes delicious.

10. At this time, the chicken is cooked and all the oil has flowed into the baking tray. I scooped a lot with a spoon.

1 1. Bake the lower layer for 5 minutes to collect juice, and bake the upper layer for 5 minutes. For the beautiful color, all right, take it out.

Exercise 2

condiments

300 grams of chicken, 300 grams of potatoes, appropriate amount of oil, salt, sugar, soy sauce, ginger and garlic, and chopped green onion.

step

1. Chop the chicken, blanch it in a boiling water pot and take it out.

2. Wash potatoes, peel them and cut them into large pieces.

3. After putting the base oil in the pot, pour in the right amount of white sugar and stir it with a shovel.

4. After the sugar in the pot melts and bubbles, pour the chicken pieces into the pan and stir fry.

5, pour a little soy sauce to color.

6. Add a spoonful of salt, garlic and shredded ginger.

7. Pour the potatoes into the pot and stir fry.

8. Add appropriate amount of water to cover the lid and simmer until the chicken is cooked and the potatoes are soft and rotten. Sprinkle with chopped green onion.

Exercise 3

1, prepare raw materials.

2, processing ingredients: potatoes peeled and cut into pieces, chicken pieces chopped into small points, ginger slices, onion stems cut into sections.

3. Put water in the pot, add onions, ginger slices, aniseed and chicken pieces.

4. Take out the cooked chicken pieces and control the moisture.

5. Pour three spoonfuls of vegetable oil into the wok, pour in the potato pieces and fry until cooked, and serve them for later use.

6. Put two spoonfuls of oil in the wok, pour in the chicken pieces and stir fry until the chicken pieces are slightly yellow.

7. Slice the onion and ginger, pepper, aniseed and garlic, pour in a spoonful of cooking wine, a spoonful of sugar and half a spoonful of spiced powder and stir well, so that the seasoning will be fragrant.

8. Pour in the potato pieces and stir fry.

9. Add two spoonfuls of soy sauce and continue to stir fry.

10, stir-fry potatoes and chicken pieces and color them evenly.

1 1, add two bowls of water, not chicken and potatoes.

12, pour in two spoonfuls of salt, cover the pot and bring to a boil, simmer for one and a half hours, season with monosodium glutamate and sprinkle with chopped green onion.