Ingredients: bamboo shoots, soy sauce, sugar, salt and oil.
Practice:
1.Peel and wash the spring bamboo shoots;
2. Cut the washed bamboo shoots into hob blocks and copy them in boiling water;
3. Put the oil in the wok. When the oil is hot, add the bamboo shoots and stir fry, add soy sauce, sugar and salt, and stir fry until cooked.
4. Out of the pot.
Xiangfei chicken
Materials:
Bare chicken 1 only (about weight 1. 36 kilograms).
Soak juice
2 tablespoons of coarse salt (if you add more young salt), 3 tablespoons of light soy sauce, 2 tablespoons of wine and 2 pieces of cinnamon.
2 slices of ginger, 2 strips of onion, 6 cups of water, chicken powder 1 tablespoon (or replace it with half a tablespoon of monosodium glutamate, and don't use it if you don't like it).
Dip in juice
1. oyster sauce1platter.
2. Grind 2 tablespoons of ginger, chop 2 pieces of onion, half a teaspoon of salt, a little pepper, and the right amount of oil (stir well and put it on a small plate).
Practice:
1.Boil the soaked juice until it is completely cold.
2. Cut off the feet of the chicken, wash and wipe dry the water, and put it on a plate with the chest up.
3. Put a proper amount of water into the pot and boil, put down the steaming rack, put the original chicken dish on the rack, cover it with a wok and steam it over medium heat.
15min, turn back and steam again10min until cooked.
4. Immediately after the chicken is cooked, put it into the soaking juice and soak it until it tastes delicious, which takes about 4 to 6 hours. When soaking, turn it over and pour the juice.
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In the belly, don't cover it.
5. Take the chicken out of the juice, drain the juice, sweep the oil on the chicken skin, chop it up and serve it on a plate, which can be served with dipping juice.
Chicken Braised in Sweet and Sour Sauce
Materials:
2 large chicken moustaches (weighing about 600g), shredded ginger 1 tablespoon, 2 shredded shallots and half an egg.
Marinade:
Sesame oil, a little pepper, salt 1/3 teaspoons.
Hey:
3 tablespoons of Zhejiang vinegar and 3 tablespoons of water.
, tomato juice 1 1/2 tablespoons, sugar 2 1/2 tablespoons, cornmeal 1 teaspoon, salt 1/4 teaspoons.
Practice:
1, chicken moustache is washed, wiped dry, and cut into pieces (or boned and meat is cut into thick pieces); Marinate for 20 minutes with marinade.
2. Add 2 tablespoons of raw flour to the eggs and mix well into a thick paste. Add the chicken pieces and stop well.
3. Heat a flat-bottomed wok or a Chinese wok, put down a proper amount of oil and bring it to a boil. Put the chicken in the wok one by one, fry it and pick it up.
4. Put 1 tbsp of oil in the wok, saute shredded ginger, simmer and bring to a boil, put down the chicken pieces, stir-fry and serve, and put down the shredded onion.
Note: Zhejiang vinegar can be red Zhejiang vinegar or Zhenjiang balsamic vinegar.
Three cups of chicken wings
Materials:
600 grams of chicken wings, a little fried sesame seeds and 2 slices of ginger.
Soaking juice:
Foreign vinegar 1 cup (available in supermarkets), sugar 1 cup, water 1 cup, salt 1 teaspoon.
Practice:
1, wash the chicken wings and drain the water.
2. Boil a proper amount of water (the water should soak the chicken wings), put down the chicken wings and cook for 3 minutes. Do not cover them when cooking. Pour it into a basket and rinse it with clear water.
3. Boil the chicken wings with appropriate amount of water. Soak the chicken wings with water, add the chicken wings to boil (do not cover them), simmer for 15 minutes until the chicken wings are cooked, pour them into a cooking basket, rinse them with clear water, and wash off the fat. Then soak the chicken wings in cold boiling water for about 1 hour, and pick up the chicken wings.
4. Put the chicken wings into a big soup bowl.
5. Boil the soaked juice and ginger in a pot. When it is completely cold, pour it into the chicken wings, cover it with plastic wrap, put it in the refrigerator, and freeze it for 12 hours to taste.
6. Sprinkle a little sesame seeds on the chicken wing dish. This chicken wing needs vinegar, sugar and water 1 cup, hence the name.