1
Koushui chicken rice
Materials:
Pheasant 1/4, ginger 1, two chives, 1 teaspoon of cooking wine, about 30 peppers, 1 teaspoon of Chili powder, a little oil, a little salt, a little sugar, 1 teaspoon of balsamic vinegar, 2 tablespoons of soy sauce, and a half.
Exercise: (Knock on the blackboard here! ! ! )
1. Wash the braised chicken, add cold water, ginger slices, scallions and prickly ash, bring to a boil, turn to low heat and cook for five minutes, then turn off the heat and stew for about fifteen minutes.
2. Hold the thickest part of the chicken leg with chopsticks. Clear juice can flow out to show that the chicken is cooked. Take it out and soak it in ice water to cool it.
3. Wash the pot, add a little two tablespoons of oil, the remaining peppers, and then take out the peppers. Scoop a spoonful into a bowl filled with Chili powder, stir the Chili powder evenly, continue to heat the remaining oil, and turn off the fire when smoking.
4. Pour in Chili powder, stir quickly and evenly, then add minced garlic, soy sauce, chicken soup, salt, sugar and balsamic vinegar to make sauce.
5. Stir-fry peanuts, remove clothes and grind them into coarse grains, and stir-fry sesame seeds for later use.
6. Take out the chicken, cut it into pieces, put it on a plate, pour in the sauce, sprinkle with sesame seeds and peanuts, and sprinkle with chopped green onion.
2
Spicy chicken rice
Ingredients: chicken, salt, soy sauce, sugar, dried pepper, a handful of pepper, star anise 1, onion and cooked sesame.
Exercise:
1. Cut the dried Chili into small pieces, preferably smaller, which are beautiful and delicious.
2. Chicken, cut into small pieces, basically a little bigger than diced chicken. It was fried in hot oil until golden brown. I think the oil is about 80% hot. It is recommended not to fry too much at a time, otherwise the color will not look good. Serve.
3. Leave a proper amount of oil in the pot, and then add star anise, pepper, onion and dried pepper to stir fry.
4. Add chicken, salt, a little soy sauce and sugar. Stir-fry for half a minute to 1 minute, add sesame seeds, stir-fry evenly, and take out.
three
Rice with Curry Chicken
Materials:
Weifu rice 1 bowl, chicken half bowl, carrot half bowl, potato half bowl, onion 1/4, several pieces of green pepper, several pieces of broccoli, appropriate amount of salt, onion 1 section, half a teaspoon of pepper, 2 pieces of dried pepper, 2 pieces of Hershey white curry, and ginger 1 small.
Exercise:
1. Chicken, stir-fry with salt and pepper first. If it's too much trouble, you can just boil it for later use.
The side dishes are ready, carrots and potatoes are cut into pieces of the same size, onions and green peppers are sliced, and broccoli is cut into small flowers.
3. Add oil to the pan and saute dried peppers, onions, ginger and garlic.
Stir-fry the chicken first, sprinkle half a teaspoon of white pepper, and then stir-fry the potatoes, carrots and onions for a while.
5. Add the right amount of water, about two-thirds of the ingredients, cover the pot and simmer for a while.
6. About ten minutes, the potatoes and carrots become soft, and the green peppers are added.
7. Melt the curry block with a little warm water, add it, stir fry, and thicken the soup.
8. Put a bowl of rice in a small bowl, turn it upside down, pour in the fried curry chicken, and a simple, nutritious and delicious rice cover will be completed.