3. After deodorizing, the chicken should be marinated and deodorized. 4. Under normal circumstances, the chicken can pass 70% hot oil, and it will be eight mature in a few seconds and quickly fished up. Stir-fry at home, the requirement of oiling is too high, and drowning is also a good choice. However, a general prerequisite is to quickly collect water, just a few seconds, and immediately pick it up after the color fades. 5. This is an oil-fried Aauto Quicker dish. It's best to prepare a bowl in advance. 6, hot pot hot oil, the temperature is 70% hot, and the oil explodes quickly, in a short time of 10 seconds, in one go.
Stir-fried chicken gizzards production process 1, soak 30 grams of water-borne fungus in clear water a few hours in advance until it is naturally chic, round and nourishing. Remove the fibrous roots at the bottom of the soaked auricularia auricula, rinse it again and break it into small flowers.
2. Clean 230 grams of chicken gizzards, slice off the muscle fascia inside and outside the chicken gizzards, and first cut two-thirds longitudinally along the short axis of the chicken gizzards, without breaking; Then make it into a "chrysanthemum knife" with a straight knife. If you feel that chrysanthemum flower knives are difficult, everyone can make them at home. If you are very particular, you can just cut them into pieces.
3. Rinse the cooked chicken again, drain the water and put it into a relatively large pot. Pour 20 grams of white rice vinegar, soak it in cold water for 1 hour, so as to remove fishy smell to the maximum extent. And scoop up the chicken treasures that have been soaked well and wring out the water. Add 0.5 g of salt, 5 g of rice wine, 0.3 g of white pepper and 5 g of dry starch, and keep grabbing evenly, so that a thin layer of juice is evenly stuck on the surface of each chicken, like a thin layer of yogurt, and marinate for 30min. In this way, the fishy smell, taste and taste can be removed to the maximum extent, and the chicken can be soft, tender and crisp after soaking in water.
4. If you use dried bamboo shoots, you have to soak them in advance. Now there are soaked bamboo shoots on the market, which are refreshing and crisp, saving a lot of things. 50 grams of spring bamboo shoots, cut into pieces. 50 grams of fresh green pepper and 30 grams of red pepper, washed and cut into small water chestnut pieces. Chopped chopped green onion10g, ginger slices10g, garlic paste10g, and leek moss segment 20g.
5. This is a Aauto Quicker dish. It is best to prepare a bowl in advance: take a bowl and add salt 1 g, white sugar 3 g, chicken essence or chicken powder 2 g (optional), a small amount of white pepper about 0.3 g, light soy sauce 15 g, light rice wine 10.
6, pour a certain amount of cold water into the pot, braise in soy sauce and boil, maintain a big fire situation, become popular and full of boiling, put the pickled chicken flowers into hot water, quickly scoop up water, fade slightly, and quickly fish up in just a few seconds.
7. Cook the pot early, pour 30g of cooking oil into the pot, heat the pot with hot oil, boil it to 70% heat, add ginger slices, onion slices and garlic paste, and saute quickly. Add the water-skimmed duck gizzards, which become popular and stir-fry quickly for several times. Add fresh green and red pepper slices, bamboo shoots slices, water-borne fungus florets and leek moss segments, and stir-fry for a few seconds again. Pour it into the bowl, and stir-fry it first. When the cassava starch in the bowl melts slightly, stir-fry it quickly and hang the juice evenly. 3 grams of sesame oil, truce.
8. Put the processed stir-fried chicken gizzards into a flat plate or shallow bowl, and serve them immediately and enjoy them quickly. The taste is the best. How can the chicken be crisp and delicious? 20-year-old chefs reveal the secret and stir-fry the chicken gizzards.