Fried cuttlefish and chicken

Milk squid

Material: 750g cuttlefish.

Seasoning: cooking wine 25g salt 5g sugar 20g onion 10g ginger 10g fermented soybean milk (red) 5g fermented soybean milk 15g sesame oil.

1. Cuttlefish shall be boned, eviscerated, surface snakehead removed, washed and chopped, and treated separately.

2. Add water to the pot and bring to a boil. Blanch cuttlefish, remove and wash with clear water.

3. Heat the wok, add the cooked cuttlefish, add appropriate amount of water, add onion, ginger slices and cooking wine, boil over high fire, skim off the floating foam, and move to low heat for slow stew.

4. Sit in another pot, grind the red fermented milk and mix it with fermented milk, refined salt and white sugar, pour the cuttlefish together with a proper amount of soup and cook it over high fire. After the cuttlefish is colored and tasty, collect the concentrated marinade, pour in the sesame oil, take it out of the pan and let it cool. When eating, cuttlefish can be replaced by strips, slices, silk, diced and so on. As needed.

Cold cuttlefish

Cuttlefish 1, onion 1/4, celery 2, minced garlic 1, coriander, pepper 1, seasoning lemon juice 1, spice 1, sesame oil 1, and a little sugar.

Method: 1) Cutter cuttlefish, shred onion, cut celery and marinate with salt, cut coriander into small pieces, melt spices with a little cold water, add lemon juice, sesame oil and sugar and mix well to make juice.

2) Put cold water into the wok, put cuttlefish into the wok and start to ignite. When the water in the pot bubbles, it will boil quickly or turn off the fire. Take out the cuttlefish and soak it in a cold water pot for 1-2 minutes, then take it out and drain it.

3) Put all the processed materials into a large bowl, add the prepared juice and mix well.

Features: When cuttlefish is cut, the edge of cuttlefish is below the inner surface, and it is cut into square cells or rhombic flower mouths. The more oblique the edge, the deeper the pattern, and the more beautiful the pattern rolled out by cuttlefish.

raw material

Ingredients: 4 cuttlefish, 5g onion and 5g ginger.

Seasoning: Shaoxing wine 20g, refined salt 10g, spicy soy sauce 10g, tomato sauce 10g.

Smoking material: 50 grams of pine sawdust.

prepare

(1) Wash the cuttlefish, rinse it with clear water, and start another pot. Put onion, ginger and cuttlefish (including cuttlefish eggs) into a boiling water pot and boil over high fire. Burn Shao wine, simmer with low fire, add refined salt, take it out and drain it. After cooling, roll cuttlefish into a tube with cuttlefish eggs wrapped in it.

(2) Put the sawdust of Korean pine in an old iron pan with iron net across it, put the cooked cuttlefish on it, cover it with a small fire, smoldering the sawdust, leave the fire for a while, remove the cover, cool it a little, take it out and put it on a plate, and put the fish head on a fish roll. You can dip it in spicy soy sauce or ketchup when eating.

trait

Light and refreshing, light smoke.

Kung pao chicken has done a lot in various places because of its wide spread.

Exercise 1

Materials:

900 grams of boneless chicken breast (it is said that chicken leg meat was often used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts.

Composition:

2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon rice wine, 1/4 teaspoons minced garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar and 5 cups salad oil.

Production process:

1. Mix evenly with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to prepare "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.

2. Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with marinade and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.

Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.

4. Finally, add peanuts, stir fry a few times, and you can start the pot.

Features:

Chengdu, Sichuan is a famous dish with golden color, tender and smooth chicken, crispy peanut skin, salty, spicy and slightly sour. This dish was created in the Qing Dynasty.

Exercise 2

Materials:

300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.

Cooking method:

Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried Chili into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.

Production process:

1. Buy chicken legs and dice the meat.

2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand.

3. put a little starch and grab it evenly with your hands.

4. Leave it for a while (this method is called pickling or sizing, which can remove the fishy smell of meat and is suitable for all kinds of meat).

5. Pour the oil into the pot.

6. Put the diced chicken into the pot, fry for a while and take it out.

7. Pour Chili oil (or salad oil) into the pot.

8. Add pepper and pepper (low heat).

9. Add onion, ginger slices and garlic slices and stir fry for a while.

10. Add diced chicken.

1 1. Add wine and soy sauce (color).