Ingredients: a whole chicken or a box of drumsticks, pepper and dried pepper (1: 4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Exercise:

1. Cut the chicken into small pieces, add salt, mix well with cooking wine, put it in an 80% hot oil pan, fry it until it looks dry and dark yellow, and pick it up for use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.

2. Heat the oil in the pot to 70% heat, pour in ginger and garlic and stir-fry until the smell begins to choke the nose. After the oil turns yellow, pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the pepper, then sprinkle with onion, monosodium glutamate, sugar, cooked sesame seeds,

Stir-fry before cooking.

note:

1, pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover all the chicken with pepper instead of sprinkling a few pepper and pepper on the chicken pieces.

2, fried chicken should sprinkle salt on the chicken, be sure to sprinkle enough; If you add salt when frying the chicken, the salty taste will not enter the chicken, because the chicken's shell has been fried dry and the texture is relatively tight, and the salt can only adhere to the chicken's surface, which will affect the taste.

The oil used for fried chicken must be very hot, otherwise the chicken will not be fried for a long time outside. Even if it's fried for a long time, it's really dried. A piece of dead meat tastes terrible and has no taste at all, so the heat must be big, crisp outside and tender inside.

Method 2 of spicy chicken:

Geleshan spicy chicken

Materials:

250g of chicken, 300g of oil, 30g of pickled pepper in Sichuan, 50g of dried pepper150g (chaotian pepper is the best), 50g of pepper, 20g of cooking wine, 20g of soy sauce, 5g of monosodium glutamate, 0g of salt15g, 30g of Sichuan hot sauce and a little onion ginger.

Exercise:

1. Cut the chicken into1.5–2cm square pieces. Slice ginger, shred onion and shred dried pepper.

2. Put the chicken in a bowl and add soy sauce, cooking wine, monosodium glutamate, salt, a little ginger and a little pepper. Mix well and marinate for 25-30 minutes.

3. Pour 300g oil into the pot. After heating, fry the chicken pieces. Stir-fry until it is ginger, take it out and leave it for a while, then stir-fry. Then drain the oil in the pot for later use.

4. Leave some oil in the pot and heat it on high fire. Add onion ginger, Sichuan pickled pepper and hot sauce and stir-fry until the chicken pieces are evenly covered with sauce. After 2 -3 minutes, put the dried pepper and pepper into the pot. After 2 minutes, turn to medium heat and continue to stir fry. When the oil in the pot is almost absorbed, and the peppers and prickly ash are burnt, you can go out of the pot.

The practice of red-cooked chicken:

Ingredients: 500g cock, half a tablespoon chopped green onion, 3 tablespoons salad oil and half a tablespoon Jiang Mo.

Seasoning: soy sauce 1 tbsp, pepper powder half a tbsp, sesame oil 1 tbsp, yellow wine 1 tbsp, aged vinegar half a teaspoon, refined salt 1 0g, starch 2 teaspoons, sugar1teaspoon and monosodium glutamate a little.

Exercise:

1. eviscerate chicken strips, wash them, cut them into small pieces, and marinate them with seasoning for 30 minutes.

2. Put salad oil, chopped green onion and Jiang Mo into a heat-resistant dish, stir-fry with strong wave fire for 2 minutes, pour in the marinated chicken pieces, and continue to cook with strong wave fire for 4 minutes.

Features: Chicken is rich in flavor and delicious.

Thin abalone soup:

Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, and abalone has the functions of nourishing yin and suppressing yang, which has the functions of calming the liver, calming the wind, stopping headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine.

Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.

Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Prunella vulgaris and lean pork, put them in clear water that has been boiled with strong fire, switch to medium fire, continue cooking for about 3 hours, season with a little salt, and then eat meat with soup.

The practice of cold mixing three wires:

Ingredients: celery150g, kelp150g, auricularia auricula150g.

Accessories: salt 3g, monosodium glutamate 2g, sugar 2g, soy sauce 3g, sesame oil 5g.

Practice: 1. Clean kelp and auricularia auricula, cut into filaments, put them in boiling water, take them out after cooking, drain the water and let them cool;

2. Wash celery, cut into sections about 3 cm long, blanch in boiling water, remove, drain and cool;

3. Put celery, shredded seaweed, shredded auricularia, soy sauce, refined salt, sugar, monosodium glutamate and sesame oil into a basin and mix well to serve.

Features: This dish is delicious and nutritious.

There are so many ways of home cooking that it is not enough to say a few. I can only provide you with a relatively complete home cooking menu here. I hope you can find something that suits your appetite.

Raw materials of Shenmai Tuanyu:

A live fish (about 500- 1000g). 5 grams of ginseng, 0/0 grams of hopp/kloc, 20 grams of floating wheat, one egg and 50 grams of ham. Ginger 15g, onion 15g.

Exercise:

Cut off the head and neck of the meatball fish, drain the blood, put it in a pot and soak it in boiling water for 3 minutes, then take it out, scrape off the black film on the back and skirt with a knife, then peel off the white clothes on the four feet, and cut off the claws, tail and abdominal shell.

Take out the internal organs and grind them clean.

Put the wok on the fire, add water and fish balls, cook for about half an hour, then take it out, put it in warm water, tear off the butter, remove the thick bones of the back shell, abdominal nail and nail limb, clean it, cut it into small pieces with a square of 3 cm and put it in a bowl.

Cut the ham into small pieces, dice the raw board oil, and cover the fish with balls.

Put half the seasoning (monosodium glutamate is not used for the time being), ginger rice and clear soup into a bowl.

Wrap the floating wheat and lotus seeds in cloth and put them into the soup.

Grind ginseng into fine powder, sprinkle it on it, seal the bowl with wet cotton paper, and steam it in a cage for 3 hours until the fish is crisp and rotten.

After the fish comes out of the cage, remove the onion knot, turn over the bowl, pour the original soup into the pot, season with the remaining half of the seasoning and monosodium glutamate, remove the floating foam after boiling, then beat an egg in the soup and pour it on the fish.

Stewed cucumber raw materials:

400 grams of cucumber. 3g of salt, 40g of vegetable oil, 5g of dried pepper, 2g of pepper, 0/0g of onion/kloc-,0.5g of monosodium glutamate and 5g of sesame oil.

Exercise:

Wash cucumber, remove pedicels, cut into strips about 4 cm long and 1 cm thick, add a little salt, and cut onion into horse ears.

Put the wok on a big fire, add vegetable oil and heat it to 50% (about 125℃), add dried pepper and stir-fry until brown, add pepper and stir-fry until fragrant, then add cucumber and stir-fry quickly.

Add salt, monosodium glutamate and onion, stir-fry until it is not cooked, and pour sesame oil into the pot.