1. The origin of Taiwanese sesame oil chicken 2. Taiwanese snack recipes 3. Authentic Taiwanese sesame oil chicken recipe 4. How to make Taiwanese sesame oil chicken, how to make Taiwanese sesame oil chicken delicious, the origin of Taiwanese sesame oil chicken Sesame oil chicken was first recorded in the Tang Dynasty

Therapeutic Materia Medica "Take a chicken, wash it, boil it with two liters of black sesame oil to make it fragrant, soak it in oil and wine for one night, and drink it to make the new mother fat and white."

』The Hokkien people in southern Taiwan like sweets, do not add salt, and add longan, red dates and other seasonings.

The Hakka people in northern Taiwan have a salty taste and add salt to taste. How to prepare Taiwanese snacks. Friends who like to travel must not miss this beautiful and rich place in Taiwan. Not only is the scenery endless, but there are so many Taiwanese delicacies that you can’t even count them.

of.

Of course, you can also taste Taiwanese snacks when you return home. Friends, do you want to know about Taiwanese snacks? Here I will introduce to you how to make Taiwanese snacks.

Ingredients for sesame oil chicken: 10 slices of old ginger, 3 chicken thighs (about 1200g, 4 tablespoons of sesame oil, 2 cups of rice wine, 1 cup of hot water. Method 1. Cut the chicken legs into pieces, blanch them in half a pot of boiling water to remove the blood, and drain

Set aside. 2. Heat 4 tablespoons of sesame oil in a wok, add ginger slices, stir-fry over low heat until dehydrated and brown, add in chicken pieces and stir-fry, cook over medium heat for about 10 minutes.

, serve immediately. Notes 1. If you are eating it during confinement, remember to use salt-free rice wine or Japanese sake. It is best to use black sesame oil for confinement dishes, which is more nourishing than ordinary sesame oil.

. Generally, cooking rice wine contains salt, so there is no need to add additional salt, or you can add some salt to taste according to your personal taste. 2. Stir-fry the ginger slices over low heat. It will be fragrant but not spicy. If it is not dry, it will be spicy.

The taste is strong. The ginger slices cooked with the chicken pieces are very delicious, so you need to be patient and stir-fry carefully to achieve the effect. 3. The ingredients for oyster omelet are: 6 fresh oysters, 2 eggs.

40 grams of Chinese cabbage, 20 grams of B. sweet potato powder, 150 grams of cold boiled water. Method 1. Wash the fresh oysters one by one, drain the water; wash the Chinese cabbage and set aside.

Fry the fresh oysters over high heat for 12 minutes. Add the mixed ingredients B, beat in the whole eggs, and add the chopped cabbage. 3. Flip the oysters over with the cabbage underneath, and continue to fry for 23 minutes until cooked.

Serve on a plate and top with sauce. Ingredients for sweet potato balls: A. 200 grams of sweet potato puree, B. 50 grams of glutinous rice flour, 15 grams of sweet potato powder, 25 grams of fine sugar, and 20 grams of lard. Method 1. Combine ingredients A and 20 grams of lard.

Knead ingredients B together until smooth and set aside. 2. Shape into long strips, divide into equal portions, and roll into balls. 3. Heat the oil in a pot until it reaches 110°C.

Put the meatballs in method 2 into the pot and fry until they float. Gently stir the oil in the pot. When the surface of the meatballs turns golden brown, remove and drain the oil. Ingredients: Pork tenderloin steak 2.

Slices, dry fried powder: 100 grams, 15 grams of minced garlic, 1 teaspoon of soy sauce, 1/4 teaspoon of five-spice powder, 1 teaspoon of cooking wine, 1 tablespoon of water, 15 grams of egg white. Method 1. Cut the pork tenderloin about 1 cm thick.

Use a meat mallet to cut into thin slices about 0.5 cm thick, and use a knife to cut off the tendons of the pork tenderloin steak. 2. Mix all the marinade ingredients and pour them into a basin. Add the pork tenderloin steak in step 1, mix well, and marinate.

About 20 minutes, set aside. 3. Add the pork tenderloin steak from Step 2 into the fried flour, press it with the palm of your hand to make sure the fried flour is firmly coated, turn it to the other side and press it slightly, then gently shake off the excess fried flour.

Step 3: Let the pork tenderloin steak stand for about 1 minute to allow the fried flour to rehydrate; heat the oil pan to about 150°C, add the pork tenderloin steak and fry over low heat for about 2 minutes, then increase the heat to medium and fry until the surface is golden.

Remove from the pot when crispy. Ingredients for Taiwanese mochi: 250 grams of water-milled glutinous rice flour (packed in bags), 100 grams of clear noodles, 350 ml of warm water, 2 teaspoons of oil, 100 ml of milk. Accessories: 300 grams of bean paste filling, peanut filling (homemade

150g, 1 tsp matcha powder, 1 tsp red yeast rice powder or wolfberry powder, 1 small piece of pumpkin puree, 1 tsp coffee, 1 bowl of cooked glutinous rice flour. Method 1. Water grind glutinous rice flour, which is the water grinding used to make Ningbo glutinous rice balls.

Rice flour, this one has a delicate texture. Mix 250 grams of water-milled glutinous rice flour with 100 grams of clear noodles.

Pour 350ml warm water and 100ml fresh milk, then add 2 teaspoons salad oil, and stir evenly into a thick batter.

2. Cover a plate with plastic wrap, pour the batter into the plate, and steam over high heat for 20 minutes.

3. After steaming, take out the plate, cover it with a layer of plastic wrap, and let the batter cool naturally for later use.