Ingredients:
whole chicken or a box of chicken legs, pepper and dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar
Geleshan spicy chicken
. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.
Ingredients:
Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.
Production procedure:
1. Wash the drumsticks, dice them, put them in a bowl, taste them with salt and cooking wine, and fry them slightly.
2. Set the pot on fire, and when it is 7% hot, pour in diced chicken, smooth it, and pour it up for use.
3. Leave the bottom oil in the pan until it is hot, stir-fry the dried chili until it is brownish red, stir-fry the prickly ash until fragrant, pour the chicken legs, cook the cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount, stir the onion evenly and serve.
operation essentials:
1. When frying dried peppers and peppers, the firepower should be small, and the frying is excellent.
2. Cook a proper amount of fresh soup, which should not only soften the fried diced chicken, but also contain too much water.
Nutritional characteristics:
Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and nicotinic acid. It can tonify qi and blood, nourish essence and replenish marrow, and has strong nourishing effect. At the same time, the fat in chicken contains more unsaturated fatty acids, which is an ideal high-protein food for elderly patients with cardiovascular diseases. < P > The method of super spicy chicken < P > Raw materials: < P > a whole chicken or a box of chicken legs, pepper and dried pepper (1:4), onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil and so on. White sugar
Practice:
1. Cut the chicken into small pieces, add salt
and cooking wine, then fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and then take it out for later use. Cut the dried pepper and onion into 3cm long sections, and slice the ginger and garlic.
2. Heat the oil in the pan to 7-layer heat, add the ginger and garlic and stir-fry until the smell begins to choke.
Note:
1. Pepper and pepper can be added according to your own taste, but in order to truly reflect the characteristics of this dish, it is best to cover the chicken with all the peppers, instead of a few peppers and peppers appearing in the chicken pieces.
2. When frying chicken, you must sprinkle enough salt. If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, which will affect the taste.
3. The oil used for fried chicken must be burned very hot, otherwise the chicken will not be fried dry on the outside for a long time. Even if it is fried dry after waiting for a long time, it is really dry, and it is a dead meat, which tastes terrible and has no taste at all. Therefore, the fire must be big, and the outside is crispy and the inside is relatively tender.
[ Gourmet] Spicy chicken nuggets
Material: one chicken, dried Chili, pepper, pepper powder, Chili noodles, ginger, garlic, and raw flour
Practice:
1. Chop the chicken into small pieces, and it will be easier to taste. Wash it clean, but rinse it with boiling water. Add salt (enough at a time), raw flour, soy sauce, pepper, pepper powder, Chili noodles, and more chicken essence, which is about three times as much as usual cooking (this is the key, not too little, less fishy smell, more bored). Mix well, and add cooking wine in moderation. Leave it to marinate for ten minutes.
2. In the process of salting, cut the pepper into small pieces (without cutting, it will not taste), cut the ginger and garlic together, and take the pot.
3. Come on, not too much. There is oil in the chicken, so put all the seasonings in the second part. Stir-fry the fragrance.
4. Add the marinated chicken pieces and stir-fry until the chicken is oily. During this period, you can add some pepper powder according to your personal taste. When the chicken is soft, you can take it out.
Guizhou cuisine: spicy chicken.