Taste: Sweet Technology: Stewed Chestnut Stewed Chicken Leg Material: Ingredients: chicken leg 500g, chestnuts 250g (fresh).
Seasoning: 50g vegetable oil, 0/5g onion/kloc, 0/0g ginger/kloc, 6g salt, 8g sugar, 50g cooking wine, 3g monosodium glutamate, 5g soy sauce and 5g sesame oil. Features: golden color, sweet and smooth. Teach you how to cook stewed chicken legs with chestnuts, and how to cook stewed chicken legs with chestnuts is delicious. 1. Soak the chicken leg in hot water, pull out the fine fluff and wash it with clear water; Wash chestnuts, put them in a pot, boil them with clear water, take them out, peel off their shells and underwear, put them in a bowl, and steam them in a cage until they are 80% ripe for use.
2. Put the wok on the stove and pour in the oil. When the oil temperature is 80% hot, add the chicken legs and fry until cooked. When the skin turns yellow and wrinkled, take them out with a colander. When the chestnut meat is fried to golden brown, pour the oil into the colander and dry the oil.
3. Put a small amount of oil in the oil pan, stir-fry shallots and ginger slices, add chicken legs, add soy sauce, yellow wine and a little water, cover the pot and stew until it is 78% mature, add chestnuts, add refined salt, sugar and monosodium glutamate and continue to stew. When the chopsticks can be poked, pick out the ginger and onion, collect the juice from the fire, pour the sesame oil into the pot, cool it, and put the chicken legs on the plate. Tips for making stewed chicken leg with chestnut: 1. The chicken leg chosen in this dish is grass chicken leg, which is stupid chicken leg; Yellow wine is cooking wine. 2. Because of the frying process, it is necessary to prepare about 500 grams of vegetable oil.
Pie-food phase grams:
Chicken leg: Chicken leg should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic.
Eating sesame and chrysanthemum together is easy to be poisoned;
Eating with plums and rabbit meat will have diarrhea;
Eating with mustard will get angry.
The practice of chestnut pheasant introduces the cuisine and its effects in detail: Shandong cuisine and kidney-tonifying and conditioning prescription, qi-invigorating prescription, qi-blood-invigorating prescription and anti-aging prescription.
Taste: salty and sweet. Technology: Roasted chestnut pheasant. Ingredients: 500g pheasant and 200g chestnut (fresh).
Accessories: 8 grams of starch (broad bean)
Seasoning: ginger 30g, star anise 5g, cooking wine 10g, sugar 30g, soy sauce 20g, salt 6g, peanut oil 50g, scallion 30g, pepper 5g and monosodium glutamate 2g. Characteristics of chestnut pheasant: chestnut is sweet and soft, pheasant is crisp and fresh, with good color and taste and attractive appetite. Teach you how to cook chestnut pheasant, and how to cook chestnut pheasant is delicious 1. Slaughter pheasant, unhairing, taking out internal organs, washing, and cutting into 2.5 cm square pieces;
2. Wash chestnuts, cut them with a knife, boil them in boiling water until they crack, take them out, and peel off their shells and fur;
3. Cut the onion and slice the ginger;
4. Put the pheasant in a bowl and marinate it with soy sauce;
5. When the frying spoon is heated to 70% heat, add the pheasant pieces, fry until golden brown, and take them out;
6. Add chestnut, fry until light yellow, and take it out;
7. Add 25 grams of oil to the frying spoon, add sugar and stir-fry until it is bordeaux, add 250 ml of clear soup, onion ginger, pheasant, chestnut, pepper, star anise, salt and cooking wine to boil, and skim off the froth;
8. simmer slowly. When the soup remains 65,438+0/3, add monosodium glutamate, thicken with wet starch and sprinkle with pepper oil. The key to making chestnut pheasant: 1. The fried sugar should not be too bitter, which will affect the quality of dishes;
2. When cooking, the soup should be added at one time, and the firepower should not be too great. Chicken nuggets and chestnuts should be thoroughly burned and crisp;
3. This dish can also be steamed on the drawer, then put into the plate and thicken with juice, but the taste is not as good as strong wine;
4. Because of the frying process, 750g peanut oil should be prepared. Tips-Health Tips:
Millet is rich in nutrition. Besides protein, fat and carbohydrate, it also contains a variety of minerals and trace elements. Regular consumption has obvious dietotherapy effect. According to the records of famous doctors, chestnuts "replenish qi, thicken the stomach and tonify the kidney, which makes people hungry."
Pie-food phase grams:
Starch (broad bean): Broad bean should not be eaten with snails.