Among the spices, cinnamon and cardamom are the leading spices, which can smell the fragrance far away, that is, smell the fragrance. It must be enough for a large-scale chicken to smell the fragrance.
Tail-scented spices are represented by angelica dahurica and clove. Angelica dahurica plays an auxiliary role in the fragrance of the tail, and clove plays a role in returning the mouth. After eating, the amount of angelica dahurica is large, but the amount of clove is small. Judging from the spices provided by the questioner, Illicium verum and Illicium verum leaves are flavoring spices, Illicium verum is the first fragrance, and the amount and quality of Illicium verum are unknown when smelling cinnamon and eating Illicium verum.
The fragrant leaves have a tail fragrance, but there is no obvious aftertaste. Huikouxiang has two kinds of spices, star anise (fennel) and small fragrant (fennel). Suggest seasoning. I hope the answer will help.
I'm the gourd head of Tik Tok Huangcheng Xuan in Shaanxi Province. I will share spice knowledge with videos in the near future. Welcome your favorite friends to pay attention to communication.
20 16 July16 production shooting.
The chicken you want to eat has a aftertaste in your mouth. Pay attention to the following two points:
1. Beer plays a great role. Play a role in enhancing fragrance and make chicken more tender.
In order to ensure the freshness of food, when using spices such as pepper, star anise and cinnamon, try to choose fresh ones, that is, they are not used!
On July 16, I made a diary of a family version of saute spicy chicken: "I remember cooking braised chicken rice last time, and this time I made a family version of saute spicy chicken. The most fundamental difference between the two is that the latter needs to be made with beer.
Today I'm going to talk about beer: I drank beer for the first time in my life in primary school and went out with my family. Being young, I am curious about everything. I didn't take a sip of beer, but drank a glass of beer casually, and the consequence was naturally that I was constantly sleepy in class.
The memory of that period is vague, but it seems clear. It suddenly occurred to me that the first time I drank beer, I added a can of beer while stewing potatoes. But stout is really delicious! (End) "
2065438+July 16.
Family version saute spicy chicken
Ingredients: green pepper, red pepper, onion, ginger, garlic, a native chicken, star anise, cinnamon, soy sauce, salt, sugar, cooking oil and a can of beer!
Operating steps:
1. Wash the bought chicken and blanch it with clear water. You can also add a little cooking wine and ginger to the water to remove the fishy smell.
2. Put oil in the pot, add a little sugar, pour the cooked chicken into the pot and stir fry constantly;
3. Then add a little pepper, onion ginger and bean paste and continue to stir fry;
4. Pour the beer in again. After five or six minutes, add a little star anise and cinnamon, cover and simmer for about 30 minutes.
5. finally, put the potatoes in, stir-fry the green and red peppers in the pot for seven or eight minutes, and collect the juice to get out of the pot!
Homemade saute spicy chicken
Have a nice day!
I can only answer you because your raw materials are not good. I used the grass planter's star anise cinnamon, which is dry and fragrant. Just add a little star anise cinnamon to set off the aroma of the whole dish. So in the importance of raw materials. I'm not selling advertisements. Good ingredients really get twice the result with half the effort.
Hello, I'm Wei Chuang, and I invite you to answer.
Saute spicy chicken is a special dish in Xinjiang! Look at your steps, you can't say anything wrong, you can only say the choice of ingredients and the control of cooking temperature, as well as the cooking methods of ingredients, and put forward some suggestions that you hope to adopt.
1. Spices: It is suggested that the prepared spices should be soaked or washed with water or white wine. Dry spices should be soaked in fresh water, fried in a pot, then taken out, stewed in a fish bag for a while, and then taken out. The taste of soup should not be too strong.
2. Material selection: choose chicken with tight meat, don't blanch it, chop it into pieces and soak it in cold water repeatedly, soak it in bloodletting water until the meat turns white, control the moisture, stir-fry it with onion and ginger until the skin is oily, and add soup to stew it until cooked. Adding ingredients to the juice,
3. This kind of saute spicy chicken basically does not add spices. The simplest method is to soak the chicken in water, stir fry, add a little star anise, pepper, cinnamon, add soup, add color and stew until the juice is cooked. My free-range native chicken in Northeast China, the basic method of frying chicken in rural areas, is a little spicy to pepper and a little hemp. The fried taste is also amazing! You can try.
I hope my answer is helpful to you.