That's not the concept at all. It's a snack. You can make all kinds of things and eat them cold together. You know, it's just a bunch of incense, just like hot pot. Chicken is cooked and ready to eat. This is a photo for you. Take a look. Shopkeepers are generally allowed to help themselves, including vegetables and meat.

Steamed chicken with spicy sauce

Cooking material

Hunan flavor koushui chicken

Five-skinned cocks1000g; Oil 10g, sugar 10g, sesame sauce 10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion 10g, cooking wine 30g, cooked white sesame 20g, cooked pepper 50g, red soy sauce 10g, and cooked peanut powder 25g.

Chicken leg, cucumber, 4 tbsps of red oil, 2 tbsps of white sugar, 2 tbsps of vinegar, 2 tbsps of soy sauce, 2 tbsps of pepper oil, 1 tbsp of yellow rice wine, 2 tbsps of sesame, a handful of fragrant peanuts, 1 tbsp of crushed pepper, chopped Chinese chives, Jiang Mo,14 tbsps of monosodium glutamate, 3g of salt,/kloc.

Cooking method

1, wash the chicken legs, remove the subcutaneous fat, boil in a pot and steam for 5 minutes;

2. Turn the drumsticks over, steam them on high fire for 5 minutes, and continue to stew them after turning off the fire 10 minutes; Prepare a basin of ice water, add ice cubes and ginger slices, and soak the chicken until it is completely cool;

3. Cut some cucumber segments and adjust the juice: 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 2 tablespoons of yellow rice wine 1 tablespoon, 2 tablespoons of sesame seeds, 1 handful of fragrant peanuts, chopped pepper 1 tablespoon, chopped leek, Jiang Mo, monosodium glutamate1.

4. Cut the chicken into pieces, pour the adjusted juice, mix well and refrigerate for 30 minutes. Spicy and delicious.

What's the difference between mala Tang and charity chicken? At present, it is divided into two categories: base material and seasoning, but the taste of red oil is not considered.

Fujiao

Taste, or spicy taste, can be achieved nationwide without regional differences, that is to say, the tastes tasted by diners everywhere are authentic (headquarters distribution)

This is just a taste, a few dishes.

Bobo chicken

It is a famous traditional snack in Sichuan, belonging to.

Sichuan cuisine

. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk noodle soup, it is served with alms chicken, which has a unique flavor. 1990 won the Chengdu Individual Famous Snacks Quality Award, and 199 1 won the title of "National Famous Snacks".

Chengdu people's government

Named as a high-quality snack.

In fact, giving chicken and rice is a perfect match.

A "bow chicken" is very novel in name. "Bowl bowl" is actually a porcelain basin, and the name of the dish made by overlapping words is unique and intimate. Red and yellow porcelain dragon-shaped antique cans are densely packed with bamboo sticks, which are convenient and interesting to eat. Chicken nuggets, lotus root slices and potato chips soaked in red soup at the bottom of the table are carefully placed on bamboo sticks and dipped in the sauce carefully prepared by the store, which really has a special flavor. After the chicken at the tip of the trembling bamboo stick is filled with soup, the red soup slowly slides down the chicken pieces, mixed with the fragrance of sesame seeds. And the balanced nutrition of the dishes is also in line with the eating habits of modern people ~

Characteristics of giving chicken:

1, from the countryside, is simple and natural, completely different from the previous dining methods, completely subverting the traditional way of eating only hot food, and is widely welcomed by fast-paced young people.

2. Convenient operation and flexible sales, which can be sold in the store or on the move, which is different from traditional catering.

management mode

There is no process of ordering food, diners do not have the trouble of waiting for a meal, do not need many service personnel, have many taste choices, and have rich supporting products.

3. It is convenient to eat, rich and controllable, and it is convenient to give chicken. According to personal needs, the dishes are quite rich, which can be vegetarian, spicy and light. Vegetarian dishes are all fifty cents a string, and the per capita consumption ranges from a few to a dozen. While enjoying the delicious food, the price is also very affordable.

These products are easy to buy, sell and process. In addition to chicken, all kinds of seasonal fresh vegetables and meat can be used as ingredients for giving away chickens. According to the actual sales situation, raw materials are purchased on demand, and most dishes are prepared in advance, so there is no pressure on inventory.

Cold pot brochette

, also known as Mala Tang (North), also known as Chuanchuanxiang (South)

It can be said that it is an evolutionary "string" of hot pot and belongs to Sichuan cuisine. Cold pot strings first appeared in Chengdu in the mid-1980s. In order to make a living, some unemployed people in Chengdu, Sichuan are in some busy places such as shopping malls.

film

Set up a stall near the school to run "string incense", so it belongs to a kind of hot pot, but it is slightly different.

It is made by cutting all kinds of vegetables and meat into shapes that are convenient to string together, stringing these vegetables with bamboo sticks prepared in advance, and finally putting them into a pot with special formula for processing and cooking. You can add it according to your own preferences when eating.

Oil dish

, vinegar dishes and so on. Cold pot string has developed rapidly in the market for its convenience, practicality, economy and delicacy. Nowadays, cold pot strings have already gone out of Chengdu, Sichuan and become popular snacks. However, it should be noted that although the cold pot string has the word "cold" and is hot, the "pot" is cold.

Hot spicy dip pictures

Can red oil chicken be directly put into red oil soup without skewering? Yes, as follows.

Part I: Soup stock

Chicken _ half

Ginger _ onion

Part II: Spice soup

Onion _ scallion

Spices (star anise, fennel, cinnamon, fragrant leaves, etc. ) _ Pixian watercress (red oil flavor)

Garlic _ ginger

Part III: Sauce

Red oil sauce:

Boiled Chili _3 tablespoons

Sesame oil _ 1 spoon

Zanthoxylum oil _ 1 spoon

Pepper noodles _ right amount

Sugar _ right amount

Salt _ right amount

White sesame _ right amount

Rattan sauce:

Fresh rattan pepper _ right amount

2 tablespoons rattan pepper oil

Tengjiao noodles _ right amount

Qinghai Pepper (2 Jin Strip) _3 pieces

Xiaomi spicy _5 kuai

mashed garlic

Salt _ right amount

Sugar _ right amount

White sesame _ right amount

Part IV: Side dishes

Meat (chicken wings, beef, jiaozi, tripe, lunch meat, ribs, etc. )

Vegetables (potato, lotus root, green bamboo shoots, bean skin, fungus, etc. )

The practice of red oil/giving chicken

Boil half a chicken, onion and ginger in a pot for 20 minutes, then turn off the fire and stew for 10 minutes, take out the chicken, shower it with cold water, slice it when it is cold, and put it into the charity chicken to eat together. The removed bones can be put into a pot and simmered for 30 minutes to make soup.

Spice soup: the essence of the smell of alms chicken! There is no limit to the types of spices, and the more kinds of spices, the better.

Put oil in the pan, add 2 spoonfuls of Pixian watercress, stir-fry evenly on low heat, remember not to stir-fry watercress on low heat, add the remaining ingredients to stir-fry in the pan, add water and cook for 20 minutes.

Add a little sugar before cooking, filter out the soup with a colander and let it cool for later use.

There is no need to add Pixian watercress to rattan pepper spice soup, and the other steps are the same.

Red sauce: put all the ingredients of red sauce in the material list into a separate bowl for later use.

Garcinia sauce: cut green pepper, millet and shallot into round sections, and add garlic paste, rattan butter, Garcinia powder, sesame oil, salt, sugar and cooked sesame seeds in a small bowl.

Take the hot oil out of the pan, pour the fresh Zanthoxylum bungeanum into the oil, stir-fry with low fire, cook the prepared Zanthoxylum bungeanum oil until the fragrance of Zanthoxylum bungeanum is immersed in the oil, turn off the fire, stand for five minutes, and mix all the above ingredients.

Soup base making: according to the weight of the dish, add 3 tablespoons of chicken soup and 3 tablespoons of spice soup, pour in the sauce and mix well, and add salt according to the taste. Soup must have a strong taste, so that the food has a taste.

Cook vegetarian dishes in turn and let them cool for later use.

Cook the meat and vegetables in turn and let them cool for later use.

I marinated the chicken skin and ribs five hours in advance, adding watercress, pickled peppers and Chili oil. You can marinate the meat according to your taste. It's better to marinate the meat with salt before cooking it!

Next, put the meat and vegetables into the soup and enjoy the delicious food after 30-60 minutes!

Please click to enter a picture description.

Both tastes are super delicious!

Please click to enter a picture description.

1__ Let's talk about dipping vegetables first. Dipping vegetables is also the key to the success of Huayuan chicken! Chili noodles I used Liupo's Chili noodles, and the salt and other seasonings were added. There is no need to season them. Peanuts are troublesome, but they must not be less! Stir-fry and peel in the pot in advance, then cut into small pieces or roll them into fine pieces with a rolling pin.

2__ Friends who don't like to eat too much hemp can appropriately reduce the amount of fresh rattan pepper when making rattan pepper oil.