Chicken is delicious and rich in protein and fat. It is a nourishing food, but now some unscrupulous merchants will add hormones to the feed to make chickens grow faster. It leads to hormone residues in chicken, which will affect human health if eaten in large quantities for a long time. So pay more attention when buying, especially those cheap chickens.
There are many dishes that are mainly chicken. Today we will cook a stir-fried dish and a home-cooked dish with chicken, with appetizers. You still need some skills to fry this dish well. Otherwise, the fried chicken will be tasteless and smell like chicken. Let's talk about the handling of chickens first.
Bought a slaughtered local Sanhuang chicken. First, I cut the skin off the opening of the chicken's neck, tear off the lymph from the chicken's neck, then pull out the chicken's esophagus, remove the chicken's ass and remove the chicken's toes. Then cut the chicken in half with a knife, and there will be residual untreated internal organs near the back middle of the chicken, such as chicken lungs and chicken hearts. In short, clean them up, because these are one of the main sources of chicken smell.
After washing it, I'll chop it up. I'll leave a little more than half of the chicken stew soup and the rest for frying. Whether it is stewed soup or fried chicken, try not to blanch it, because the chicken after blanching will lose a large part of its umami flavor, so buy better chicken and clean it up. Although we don't blanch the chicken, we still need to deal with the blood in the chicken. The easiest way is to rinse the chicken with water, put it in a big bowl and rinse it with clear water until the water is not obviously red. Be sure to squeeze the water dry after washing, otherwise a lot of water will flow out when frying, which will increase the difficulty of frying.
I once heard a netizen say that scraping with flour or starch can be very clean. I've tried, and it doesn't make any difference. This is that different people have different opinions. The chicken is ready, and then you can enter the cooking session.
Ingredients: 600g of chicken.
Ingredients: 6 green peppers, 3 red peppers, ginger 1 slice, garlic 1 slice, and half onion.
Seasoning: 50g of edible oil, edible salt, soy sauce 10g, 20g of mushroom sauce, oyster sauce 10g, 3g of pepper and 3g of sugar.
Seasoning: 2 star anise, 3 angelica dahurica, 2 fragrant leaves and 8 dried peppers.
Preparatory work:
1, cut green pepper into horse ears for later use. In fact, this kind of green pepper is not very spicy and delicious. You can have more.
2. Wash the ginger and cut into pieces. Cut the onion into small pieces. Peel the garlic and cut it into large pieces for later use.
3. Wash the seasoning with clear water and drain the surface dust for later use.
Cooking method:
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2. Stir-fry until you can smell the fragrance of onion, ginger and garlic, then pour in dried Chili and stir-fry with onion, ginger and garlic. Before cooking, pay attention to washing the dried peppers with clear water and then soaking them, so that the peppers are not easy to burn and blacken in the pot.
3. After the dried peppers are put into the pot and stir-fried a few times, you can pour the seasoning into the pot and stir-fry them together to give a fragrance. Our spices and dried peppers are washed with water, which is relatively difficult to burn. You should know that spices and dried peppers will be bitter after burning, which will affect the taste and aroma of dishes.
4. Stir the spices, dried peppers, onions, ginger and garlic evenly, and you can smell the thick fragrance. What are you waiting for? Pour the chicken into the pot and stir fry. Keep turning it over so that the chicken can be heated evenly in the pot. Another reason is to keep turning the ingredients in the pot, so that those ingredients and spices will not burn.
The chicken comes out of the pot first, and I began to see that the oil in the pot would be turbid. That's because the mixture of water and oil will slowly produce oil. After the water in the pot evaporates, what is left is oil. At this time, the oil I saw was clearer. This also shows that the chicken is almost fried, and the frying step is completed when the chicken skin is slightly yellow.
6. Next, the seasoning step can be carried out. Add soy sauce first to increase the taste. Add it and stir-fry evenly, so that the sauce flavor of soy sauce collides with the fresh flavor of chicken first, and you can also color the chicken.
7. Add 2 tablespoons of thick vermicelli sauce. Pork Hou sauce is a special sauce in Guangdong, which can make the meat of livestock and poultry more fragrant and tender and increase the flavor of dishes.
8. If there is beer, add another bottle of beer. If it's a 330ml bottle, you need 2 bottles. If you are a little stingy, add 1 bottle. If it is not enough, add water until the chicken has just passed. If you like more soup, you can add more. It is also necessary to mix rice with soup. If you add all the water, you should add some cooking wine.
9. After adding the beer, simmer for 5 minutes. There will be a small amount of floating foam after the soup is boiled, which can be removed in time. After 5 minutes, simmer for 10 minutes.
10 and 10 minutes later, add 1 spoon of oyster sauce, which is mainly made of oysters. It can play the role of seasoning and freshness enhancement, and also has a certain fishy effect. When using oyster sauce, it should be noted that oyster sauce can't resist high temperature for a long time and can't be added too early, otherwise the effect of oyster sauce will be greatly reduced, and it should be stirred evenly after adding.
1 1, adding half a spoonful of pepper can increase the flavor and is also a good deodorizing seasoning. Stir well after adding.
12. Taste the salty taste of the soup. If it is not enough, add salt. The soy sauce, column sauce and oyster sauce are all salty. Try them before adding salt.
13. According to the hotel's practice, all the star anise, fragrant leaves, angelica dahurica, ginger and dried peppers in the pot will be picked out at this time.
14, put the green pepper into the pot, turn on the fire and stir fry quickly to collect the juice. The pepper is almost ripe, about 1 min at most.
15, adding monosodium glutamate and chicken essence to enhance the umami flavor according to the practice before cooking in restaurants. There is no need to add so many additives at home, just use sugar instead. A small amount of sugar can also neutralize various tastes, achieve a peaceful effect, and at the same time enhance the umami flavor.
16, the color is very attractive, the aroma has permeated the whole kitchen, the color is there, the aroma is there, and the taste is not bad.
We don't cover the whole cooking process, so we can better volatilize the smell of chicken.
Q: Should the skin of ginger be removed?
Answer: the skin of ginger is a traditional Chinese medicine, which tastes spicy and cool. In the folk, there is a saying that "ginger skin is cool and heat is removed". It seems that keeping the skin of ginger can keep the medicinal balance of ginger, so whether you peel it or not, you should take what you need and do it yourself.
There are many ways to fry chicken, and there are many formulas of spices and seasonings. I can't say mine is the best, but it can be said to be the most popular and the most commonly used in southern hotels.