Chicken curry
Ingredients:
1. Chicken: 75g; 2. 1g of onion, 2g of refined salt, 5g of cooking wine, 25g of sugar, 3g of monosodium glutamate, 25g of curry powder, 15g of onion, 15g of ginger and 1kg of oil.
Method:
1. Chop the chicken into pieces 4 cm long and 3 cm wide, cut the onion into triangular pieces, cut the onion into sections, and slice the ginger;
2. Add oil to the spoon, and when it is 4% to 5% hot, put the chicken pieces in, and take them out with oil until it is 7% to 8% ripe;
3. Add base oil to the spoon, add onion and ginger slices and stir-fry until fragrant, then add curry powder and stir-fry a little, then add chicken soup, cooking wine, salt, sugar, monosodium glutamate and chicken, and simmer over low heat;
4. when the chicken is crisp and rotten, remove the onion and ginger, add the onion into another frying spoon, stir-fry with oil, pour the chicken into the pot, and take out the spoon when the juice is concentrated (or collected).
Chicken curry
Ingredients:
1 chicken (about 5g), 2g onion, 2g potato, curry powder, salt, peanut oil, water starch, sugar and cooking wine.
Production:
① Slaughter the chicken, remove the hair and viscera, clean it, chop it into pieces, and blanch it in boiling water for later use.
② peeled potatoes, washed and cut into hob blocks; Peel the onion and cut into cubes.
③ Heat the wok with oil. Stir-fry the onion and curry for a few times, add fresh soup, chicken nuggets and potatoes, bring to a boil with high heat, add cooking wine, salt and sugar, cook until cooked, thicken with water starch, pour in cooked oil, and take out.
shredded pork with fish flavor is named after it is seasoned with fish flavor. Fish-flavored dishes are only available in recent decades, and the originator is Sichuan chefs in the early Republic of China. A Survey of Chengdu published in 199 included 1328 kinds of Sichuan-style dishes, but there were no fish-flavored dishes, indicating that fish-flavored dishes only appeared after 199. The "fish flavor" of fish-flavored shredded pork is made from pickled peppers, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" after imitating the seasoning and method used by Sichuan folk to cook fish. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and it tastes excellent when used to cook vegetables.
Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has the smell of fish, but its taste does not come from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from the unique method of cooking fish and seasoning in Sichuan, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavor.
The main ingredient of this dish is pork. Only when 3% fat and 7% thin pork is shredded and fried, can the texture of shredded pork be fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor.
Operation:
Version 1:
◆ Recipe ingredients: 25g pork leg, 1g shredded tender bamboo shoots, 1 egg, 15g sugar, 15g vinegar, 2g crude oil, 1g sesame oil, 2.5g monosodium glutamate, 1g soy sauce, 5g refined salt and 1g Sichuan Pixian bean paste.
◆ Production process:
1. Cut the pork leg into 6 cm-long shreds with a width of .2 cm each, mix them evenly with wine and salt, and add the broken eggs and cornflour for sizing. In addition, white sugar, soy sauce, vinegar, monosodium glutamate and powdered water are mixed in a small bowl for later use.
2. When the pot is 6% hot, add the oil, then add the shredded pork and stir-fry. If the blood is broken, pour the colander into the pot and drain the oil. Leave residual oil at the bottom of the pot, stir-fry chopped green onion, Jiang Mo and bean paste to give a fragrance, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry it quickly for a few times, add monosodium glutamate, hook it with a thin sauce, sprinkle with pepper, and pour sesame oil into the pot.
version 2:
◆ recipe ingredients: 35g pork. 1 grams of water hyacinth tablets, 25 grams of water hyacinth fungus, and 15 grams of pickled peppers. 3 grams of salt, 5 grams of ginger, 1 grams of garlic, 1 grams of onion, 5 grams of vegetable oil, 1 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate and 25 grams of soybean flour.
◆ Production process: Pork is cut into 7 cm and .3 cm thick shreds, and mixed with salt and water bean powder. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on a strong fire, heat it with oil (about 18℃), add shredded pork and stir-fry, soak Chili, ginger and minced garlic until fragrant, and then put it away. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve.
Version 3:
◆ Recipe ingredients: 2g lean pork, 2g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 2g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate, 15g cooking wine, 25g water starch (used twice).
◆ Production process:
1. Cut the meat into 3 cm long filaments and paste them with a little salt and starch. Shred cucumber and mince onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.
2. Heat the pan, put the oil in the pan, stir-fry the shredded pork in the pan, then stir-fry the pickled peppers (finely chopped) and ginger and garlic in the pan, and then add the cucumber and chopped wood after they smell fragrant, stir-fry slightly, cook the right juice and chopped green onion, and stir well.