(1) water the whole chicken with skin (drumsticks or chicken breasts are best). After picking it up, rinse it with cold water.

(2) Add cold water to the pot, add chicken nuggets, ginger and shallots, add salt, and cook over high fire until the meat is cooked and slightly soft.

(3) Tear the chicken into slender strips by hand and put them in the plate.

(4) Chop garlic (the finer the better), fragrant willow, coriander (Yunnan specialty, if not, you can only add coriander) and millet spicy (you can't replace it with wild pepper). Add salt and monosodium glutamate and mash them together until the juice melts.

(5) 3 lemons, squeeze out the juice. (Xiaomi spicy soaked lemon for a while)

(6) Spread the seasoning evenly on the shredded chicken and sprinkle with lemon juice. Just mix well when you eat.

Key points of production: (1) Blanch the chicken to remove the fishy smell.

(2) Season the cooked chicken with salt.

(3) the seasoning should be mashed

Dai flavor ghost chicken

This dish comes from the local Dai custom of killing chickens and offering sacrifices to ghosts in Xishuangbanna, Yunnan. The name of the dish sounds strange, but it tastes great! The fiery red pepper, strong garlic flavor and tender shredded chicken make this dish as colorful as neon lights at night, and the rich and spicy local flavor awakens the sleepy taste buds in summer.

Composition:

Chicken leg (0.5 kg)

Coriander 0. 1 kg

5 green lemons (smaller)

Red millet spicy 10

Salt content

Some chicken essence monosodium glutamate

Exercise:

1. Cook chicken legs in cold water for later use;

2. Cut the lemon and squeeze the juice (be careful not to use too much force without a lemon clip, otherwise the lemon peel juice will be squeezed out, which is very bitter).

3. Cut Xiaomi spicy and soak in lemon juice (you can chop it if you like spicy).

4. Bone and tear the cold chicken, then pour in lemon juice, add chopped parsley and mix well.

5. Add the right amount of salt, chicken essence and monosodium glutamate.

Tip: 1, cold chicken and coriander must be mixed well with lemon juice before adding salt, otherwise coriander will easily change color.

2, be sure to put a little chicken essence, because the chicken that eats feed now is not as fragrant as chicken essence.

Taste: sour and spicy, appetizing, without any fat, chicken is a good healthy food with limited fat and oil.

Note: This dish is tasteless, so male compatriots may not be used to it. It will be better with other greasy dishes.

Dai flavor cold cucumber

Wearing cucumber is sour, spicy and crisp, which has the effect of losing weight. It will taste better if you put it in the refrigerator for a while before eating.

material

Cucumber 1 tomato, lemon 1 millet pepper 3 pickled peppers 5 garlic 3 petals 1 teaspoon (5g) coriander, salt and sugar.

working methods

Peel and slice cucumber, wash and chop tomatoes, millet peppers, pickled peppers and garlic, and cut parsley into sections for later use.

Put the chopped tomatoes, chopped millet peppers, chopped pickled peppers and chopped garlic into a bowl, add salt, mix them into a sauce and pour them on the cucumber slices.

Cut the lemon in the middle, squeeze the lemon juice on the cucumber slices, mix well with the sauce, and sprinkle with coriander, which is a refreshing Dai-style cold cucumber.

skill

The suitable ratio of cucumber to tomato is 1 1. Chop tomatoes as much as possible.

Dai flavor cold mixed fungus

Ingredients: a lemon and some millet spicy, which is the main source of the taste of this dish! kgdgaplt

Of course, auricularia auricula is indispensable, and it is best to use wild fungus, but I went to the vegetable market several times and couldn't find it, so I still cultivated it in a general greenhouse.

Add black fungus in advance.

Soak in clear water

Then chop Xiaomi spicy. How much is it? I don't use many grams according to western convention. "A little" may be the most accurate. Ha, according to personal taste, if you can stand spicy food, put more and cut it into smaller pieces. There are garlic cloves, chopped garlic, and coriander. Take two close-ups with only leaves.

Boil water. The fungus soaked before should be enough. Wash with clear water until the water boils.

Boil the fungus in boiling water for a while. It is necessary to grasp the heat. After that, the fungus soup will be too soft, and it will be boring to mix it again. Try a few more times, huh?

Immediately after taking it out, put it in cold water, drain it, cut it into pieces and cut it into slightly thin strips.

And then it's the last step. Put all the chopped garlic, coriander and millet spicy in a bowl to enlarge, add salt, chicken essence and sesame oil, pour lemon juice and stir with chopsticks. At this time, a fragrance will come to the nose.

Finally, put the lemon slices before.