The concentration of a substance. (2) Unit: mol/L(3) The basic principle of preparing a substance: According to the volume of the solution to be prepared and the volume concentration of the solute, calculate the mass or volume of the required solute by the volume concentration method of related substances, and dilute the solute to a specified volume with a solvent in a container to get the solution to be prepared.
Spicy chicken is fully cooked.
Spicy Chicken Pieces Sichuan Cuisine Bar Chongqing Geleshan Spicy Chicken Name
Raw materials:
Whole chicken or drumstick box, dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.
Do:
1. Cut the chicken into pieces, add salt and cooking wine, mix well, fry in an 8-layer hot oil pan until the appearance is dry and dark yellow, and take it out for later use. Cut dried peppers and onions into 3 cm long sections, and slice ginger and garlic.
2. Heat the oil in the pot to 7 layers, add ginger and garlic, stir-fry until the smell begins to choke, add fried chicken pieces, stir-fry until the chicken pieces are evenly distributed after the oil turns yellow, sprinkle onion, monosodium glutamate, sugar and cooked sesame seeds on the pepper, and stir well.
note:
1. Pepper and pepper are added with taste, and the original flavor reflects the characteristics of dishes. Boiled peppers can be covered with all the chickens, and a few peppers and peppers are sprinkled on the chicken pieces.
When fried chicken reaches chicken, it must be sprinkled with salt. Add salt after the chicken is cooked, and the salt will enter the flavor of the chicken. The chicken shell has been fried dry and the quality is relatively tight. Salt will adhere to the surface of chicken and affect the taste.
3. The fried chicken oil must be heated, otherwise the chicken house will be considered as half-cooked, really dry, dead meat, unpalatable and completely speechless when it is fried dry. The fire must be lit, and it should be fried crispy and tender outside.
Geleshan spicy chicken
This dish is a famous Jianghu dish in East Sichuan. The main ingredient of dried pepper named after Geleshan is superior to the main ingredient, which fully embodies the characteristics of Jianghu chefs. It has been refined by chef Babuy, and its taste is more distinctive. The color of the dish is brown, red, shiny, soft, spicy, salty, fresh and sweet. Consumers will never forget delicious food.
Main ingredients:
Chicken leg, onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.
Production procedure:
1. Wash the chicken legs and put them in a bowl. Stir-fry with salt and cooking wine.
2. put the pot on the fire and burn it to seven fires. Pour the diced chicken into it, smooth it and pour it for later use.
3. Leave the bottom oil in the pot until the dried peppers are fried and the brown peppers are fried. Pour the chicken legs into the cooking wine and stir well. Add salt, monosodium glutamate, pepper, sugar, vinegar and fresh soup and stir-fry until the chicken is soft and dry. Stir well and take out the pan.
Key operation points:
1, stir-fried dried Chili peppers should be fried and colored, that is,
2. Boil a proper amount of fresh soup to make the fried diced chicken soft and moist.
Nutritional characteristics:
Chicken is rich in protein fat, iron, phosphorus, calcium, riboflavin and nicotinic acid. , can replenish qi and blood, nourish essence and fill marrow, and has a strong nourishing effect. Chicken fat contains saturated fatty acids, which is an ideal high-protein food for patients with vascular diseases.
Super spicy chicken
Raw materials:
Whole chicken or drumstick box, dried pepper (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.
Do:
1. Cut the chicken into pieces and add salt.
Stir the cooking wine evenly and fry it in an 8-layer hot oil pan until it is dry and dark yellow. Cut dried peppers and onions into 3cm sections, and slice ginger and garlic.
2. Heat the oil in the pot to 7 layers, add ginger and garlic, stir-fry until the smell begins to choke, add fried chicken pieces, stir-fry until the chicken pieces are evenly distributed after the oil turns yellow, sprinkle onion, monosodium glutamate, sugar and cooked sesame seeds on the pepper, and stir well.
note:
1. Pepper and pepper are added according to taste, and the original flavor reflects the characteristics of dishes. Boiled peppers can be covered with all the chickens, and a few peppers and peppers are sprinkled on the chicken pieces.
When fried chicken reaches chicken, it must be sprinkled with salt. Add salt after the chicken is cooked, and the salt will enter the flavor of the chicken. The chicken shell has been fried and the quality is relatively tight. Salt will adhere to the surface of chicken and affect the taste.
3. The fried chicken oil must be heated, otherwise the chicken house will be considered as half-cooked, really dry, dead meat, unpalatable and completely speechless when it is fried dry. The fire must be lit, and it should be fried crispy and tender outside.
[Gourmet] Spicy chicken nuggets
Ingredients: dried chicken, Chili noodles, Chili noodles, ginger and garlic powder
Do:
1, chicken nuggets should be tasted, which is easier to wash. Add salt to water (enough) powder, smoke pepper powder, pepper noodles and chicken essence, cook for about three times (the key is that the smell is too little), mix well and marinate for ten minutes.
2. Cut the pepper during the curing process (cut into the flavor). Cut ginger and garlic from the pot.
3, come on, be too chicken, self-oil, part 2, put all the seasonings in and stir-fry the fragrance.
4. Add the pickled chicken pieces and stir-fry the straight chicken oil. Add some pepper according to taste. The chicken is soft enough to cook.
Guizhou cuisine: spicy chicken
Raw materials and seasonings:
The whole rooster (about 2000g) has a proper amount of pepper, pepper, ginger, onion, garlic, salt, soy sauce, monosodium glutamate, cooking wine and rapeseed oil.
Making:
1. Cut the chicken 3 cm and see a piece of ginger. Cut garlic to a thickness of 1 mm. Cut two or three slices of onion with a knife, and cut into 5cm pieces.
2 Add rapeseed oil into the oil pan and cook to 8℃. Add hot chicken pieces and stir-fry until the container is used.
3. Heat the oil in the bottom of the pot to 7 layers, stir-fry ginger and garlic, stir-fry magnetic pepper and pepper until the oil is red, pour fried chicken pieces, spread pepper evenly on the chicken pieces, and sprinkle with cooking wine, salt and soy sauce. When the chicken pieces are basically tasty, add the onion monosodium glutamate and stir well.
4. Add broth or water until the chicken pot is basically submerged, cover it and stew it with high fire until the juice is collected, then take it out of the pot.
Key points of production:
1. Ciba pepper is essential, otherwise it will lose its special flavor.
2. Roosters should choose tender chicken with a weight of about 3-4 kg, and it is not necessary to stir-fry the chicken during the fire stew, that is, the interval between stewing the chicken should be extended, otherwise the chicken will leave the bones.
3. Stir-fry the chicken pieces in the pan. When the cooking oil is enough, you must use a big fire.
Flavor characteristics: red oil, spicy chicken, poor taste.
Sichuan style fried spicy chicken
Main ingredients:
Chicken breast 1, 3 tablespoons of soybeans (or green beans), and 6 water chestnuts.
Accessories:
2 tbsp Jiang Mo, 1 tbsp Chili bean paste.
Seasoning:
1 tbsp wine, sugar and black vinegar * 2 tbsp soy sauce and water, 1 tbsp white powder, a little sesame oil and monosodium glutamate.
Do:
1. Add marinade to chicken breast skin and diced meat, mix well and marinate for 20 minutes.
2. Cook the water chestnut, dice the edamame and blanch it.
3. Add 2 bowls of oil to the pot and heat to 8℃. Add the diced chicken and oil it quickly until the chicken turns white. Take it immediately.
4. Stir-fry Jiang Mo with 3 tablespoons of oil in the oil pan. Stir-fry the wine along the side of the pot, then add the spicy bean paste, water chestnut, diced chicken, edamame and seasoning.
Cooking points:
1, marinated chicken breast should be filled and mixed evenly to make the meat absorb water, and then control the heat. Fried chicken and tender tofu are suitable.
2. Replace water chestnuts with diced bamboo shoots to increase crispness.
Spicy diced chicken
200g of bamboo shoots (both winter bamboo shoots and cucumbers)100g of pickled peppers 25g of oil 60g of soy sauce and cooking wine 20g of monosodium glutamate 3g of salt 3g of white sugar15g of wet starch 20g of vinegar 5g of onion, ginger and garlic and a little soup.
Production process:
(1) Cut bamboo shoots and chicken into 1 cm. Add a little salt and soy sauce and mix well. Mix with wet starch slurry and some oil.
(2) Green bamboo shoots, ginger and garlic are minced and pickled with pepper, and then broth, onion, ginger, garlic, cooking wine, soy sauce, sugar, wet starch and monosodium glutamate are used for later use.
(3) Stir-fry the diced chicken with a stir-fry spoon for 8 times, stir-fry pickled peppers and green bamboo shoots together, then pour the sauce into the stir-fry spoon juice, stir evenly and add vinegar.
Features:
Red, tender, slightly sweet and delicious Sichuan traditional dishes
Special dish spicy diced chicken
Spicy diced chicken is famous for its crispness and tenderness. It is especially important to stir fry quickly to keep the chicken fresh and tender.
The main raw materials of spicy diced chicken are diced chicken and its flowers, red hot sauce, white sugar salt, soy sauce, onion, ginseng ginger, garlic, edible oil and soda, which are bright in color, tender in mouth, crisp and slightly salty.
Spicy diced chicken
Materials:
Chicken breast (or chicken leg) half a catty of water chestnut, 6 green peppers 1 onion 1 piece, ginger 1 piece, and 2 garlic.
Seasoning:
Spicy bean paste 1/2 tablespoons
(1) Ingredients: rice wine 1 spoon soy sauce 1 spoon white powder 1 spoon.
(2) Ingredients: rice wine 1 tablespoon soy sauce 1 tablespoon water 1.5 tablespoons sugar, 2 tablespoons vinegar 1 tablespoon white powder 1 tablespoon monosodium glutamate and a little sesame oil.
Brand:
1. Dice chicken, add (1) seasoning, mix well and marinate for 20 minutes. Chop water chestnut, onion, ginger, garlic and green pepper.
2. Put 4 cups of oil in the oil pan and heat the diced chicken to 7 degrees. Add oil.
3. Stir-fry shallots, ginger and minced garlic in 2 tbsp oil, add water chestnuts, green peppers and diced chicken, and stir-fry quickly over high heat.
secret
1. Before frying, add 1 tbsp oil to the marinated chicken until the diced chicken becomes sticky.
2. Seasoning (2) is mixed before the quick frying speed is controlled.
3. Spicy bean paste increases or decreases according to taste.
4. Replace the water chestnut with half a cup of cooked flowers and stir fry.
Spicy diced chicken
Raw materials: tender chicken breast 250g, pickled red pepper 20g, water chestnut 70g, vinegar 3g, white sugar 2g, wet starch 20g, cooking wine 1 0g, soy sauce, ginger slices, garlic slices, broth1g, onion 35g, sesame oil/g.
Add wet starch and refined salt into diced chicken, mix well, put diced water chestnut and ingredients into a hot oil frying pan for 10 second, drain the oil, and add pickled pepper, onion and ginger to stir fry;
Sugar, cooking wine, soy sauce, wet starch, vinegar, etc. Pour it into the pot and fry it a few times.