Question 2: Chongqing Chicken Kung Pao is characterized by what is ah? The question is: what are the characteristics of Chongqing chicken pot ah?
Chongqing Chicken Kung Pao
-- Food Legend
As early as in the mid-Qing Dynasty, the mountains of Sichuan, due to the abundance of various spices, there is a secret spicy recipe circulating in the local area, it is said that the recipe used for dry frying materials, can make the pot of the residual aroma of the three days never stop. Chongqing chicken pot recipe originated in Sichuan cuisine, but it has been improved, it uses green pepper, garlic, grass nuts, cardamom, cloves, saren, cardamom, cinnamon, daikon, ginger, green onion, eustoma, sesame leaves, wolfberries, jujube, salt, monosodium glutamate, pepper, chicken essence and other dozens of top quality health seasonings, blended with an exclusive frying method to cater for a wider range of people's tastes, crispy, smooth, the best texture, fully embodies the flavor of Sichuan and Chongqing cuisine.
Question 3: What is the signature dish of Chongqing Chicken Casserole? Chicken casserole is a hybridized variant of Chongqing roast chicken and Chongqing dry-pot chicken in the field. With a strong fragrance and tenderness, taste thoroughly, the form of novelty, the taste can be adjusted according to the needs of each place, divided into mildly spicy, medium spicy, heavy spicy flavor type.
1 rooster (gross weight of about 2 kg), 50 grams of dried chili peppers, 50 grams of peppercorns, onions, cilantro, celery, each appropriate amount.
Seasonings:
80 grams of secret sauce, 100 grams of old oil, 15 grams of ginger, 10 grams of green onion, 10 grams of garlic, 5 grams of salt, 10 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 15 grams of cooking wine, 200 grams of broth.
The old oil boiling method (to boil 15 kg of old oil as an example):
Production:
Pan under the four oil, burned to 30% hot under the rest of the ingredients and spices, scallions simmering on low heat for 1 hour (simmering to keep the oil temperature does not exceed the five to be desirable, otherwise the spices will be paste) to the oil color yellow, and then soak for an hour, hit the slag that is made. (Luo Han Guo should be soaked in water for 20 minutes before putting)
The secret sauce production process:
(1) will be a variety of spices broken.
(2) will be placed in a pot of oil, burned to 60% hot, under a variety of sauces and spices, ginger and garlic, mash, small fire simmer until the flavor wafted out, about 1 hour or so, cooling down under the rock sugar and yellow wine can be adjusted.
The key to making:
(1) many people use the method of frying the spicy sauce, the flavor is not fragrant enough, we use the method of simmering, and the simmering time should be long in order to maximize the dissemination of flavor .
(2) Luo Han Guo should first be soaked in water and then such as sauce, otherwise bitter.
(3) rock sugar can increase the taste of fresh alcohol, moderate the spicy flavor, but do not add too much, or too sweet. If you add rock sugar must add some yellow wine, can increase the aroma, if you add sugar, you have to add wine, this with the best flavor.
Production method:
(1) cut the chicken into 3 cm square pieces, cold water into the white wine in appropriate quantities, the water opened after the blistering pot standby.
(2) chicken pieces of water in the bleach clean blood, blanch in the water, remove and drain, add the secret sauce marinade for 30 minutes.
(2) ginger cut into slices, garlic cut into slices, scallions cut into segments.
(3) frying pan under the old oil, burned to 7 hot, under the chicken pieces of high-fire stir-fry, to break the raw and remove the water, under the dried chili peppers, peppercorns, ginger, garlic fried flavor, under the salt, soy sauce, monosodium glutamate, cooking wine seasoning, frying out of the aroma, and add broth simmering for 10 minutes sheng into the casserole.
(4) Pour the chicken pieces into the casserole, the pot with fire on the table, put onion segments, add onion, cilantro, celery on the table, the casserole continues to heat, stirring and turning by the guests, 10 minutes after the meal.
(5) After the chicken pieces are served, add broth or spicy soup, you can shabu-shabu, all kinds of green vegetables, in different forms (refer to the form of hot pot).
Question 4: What is the flavor of the authentic Chongqing chicken pot Chongqing no chicken pot
Question 5: What is the signature dish of Chongqing chicken pot? ~~~~ you ask, the answer is in the question ah, on a sale of chicken casserole ah inside the shelves a little side dishes and so on, at most according to the different tastes of eating spicy distinction?
Question 6: What is the signature dish of Chongqing chicken pot? It is to eat chicken, to be honest, if the chicken is good chicken, very delicious, and fragrant and delicious
Question 7: Chongqing Chicken Kung Pao's signature dish is what? The answer is in the question ah, just a sale of chicken casserole ah inside the shelves a little side dishes and so on, at most according to eat spicy flavors to differentiate?
Question 8: What is the signature dish of Chongqing chicken pot? The answer is in the question ah, on a sale of chicken casserole ah inside the shelves a little side dishes and so on, at best, according to eat spicy flavors to differentiate?
Question 9: What is the signature dish of Chongqing chicken pot? The answer is in the question ah, on a sale of chicken pot ah inside the shelves a little side dishes and so on, at best, according to eat spicy flavors to differentiate?
Question 10: Chongqing chicken casserole sauce inside what? Chongqing chicken casserole is a hot north-south a snack, characterized by spicy fresh, mellow taste, spices flavor penetrate into the chicken, after eating another person aftertaste, many diners have such an experience, while the spicy straight tears, while shouting strong enough.
All kinds of spices are used in the sauce of Chongqing Chicken Kung Pao.
Spices:
1
Xiangye, mostly used in sauce dishes or soup flavoring, flavor is more important to add the right amount, otherwise it will cover the original flavor of the food, in the modulation of Chongqing Chicken Kung Pao sauce Xiangye is an indispensable spice.
2
Lemongrass, with lemon flavor, also known as lemon lemongrass, the flavor is also very heavy, should not put too much.
3
Wicker, pungent flavor, warm, can promote appetite, Chongqing chicken pot in the necessary spices.
4
Sharen, slightly pungent odor suitable for general use with cinnamon, the sauce to play the effect of increased aroma and appetite.
5
Cinnamon, also known as aromatic cinnamon, is used to flavor meat products and remove odors.
6
Hawthorn, sour and sweet taste, auxiliary flavor, can enhance appetite.
END
Note
lemongrass flavor is very heavy, to put some less in moderation, 10 pounds of sauce to put 2 grams or so when buying spices try to buy fruit full of spices, less impurities, this is only part of the sauce used in spices.