Boji originated from Leshan, a rural area in Sichuan. It is said that it has been circulated for hundreds of years since the Qing Dynasty. It is a very famous local specialty snack in Sichuan. Burrowing chicken is made by cooking the ingredients in advance, cooling them, stringing them with bamboo sticks, putting them in a pottery bowl, mixing them with spicy seasoning and boneless chicken slices with various seasonings. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. In such a hot summer, when you have no appetite for anything, cooking some dervish chicken yourself and cooking a pot of rice congee is the most refreshing and appetizing food in summer.

They are all strings soaked in red oil soup, which feels a bit like mala Tang. Different from mala Tang, the alms chicken is cooked and cooled first, and then soaked in the sauce. In fact, it is also a cold salad, which is very suitable for summer, while mala Tang is to cook raw ingredients directly in the soup and eat them hot, which is suitable for cold winter. Sichuan cuisine practice daquan

Ingredients: chicken breast 1 piece, star anise 1 piece, cinnamon 1 piece, fragrant leaves 1 piece, onion 10g, ginger 10g, yellow wine 15ml.

Sauce: half a head of garlic, 30ml of red pepper oil, 5ml of rattan pepper oil 10ml, sesame oil, a little pepper powder, 30ml of soy sauce, 2g of balsamic vinegar 15ml, sugar, a little salt, and a proper amount of white sesame seeds.

Practice:

1. Wash the chicken breast, put it in a pot, add clear water to the chicken, add star anise, cinnamon, onion, ginger slices and yellow wine and cook until the chicken is just cooked. After soaking for a while, take it out and let it cool naturally, and cut it into pieces with a knife. Don't pour out the soup, let it cool for later use. How to make chicken delicious?

2. Chop garlic into powder, take half a bowl of chicken soup to cool, add light soy sauce, balsamic vinegar, white sugar, sesame oil, rattan pepper oil, red pepper oil, pepper powder, salt and minced garlic, and mix well to make a flavor juice;

3. Wear the cut chicken breast with a toothpick, put it in a soup bowl, pour in the flavor juice, and sprinkle with fried white sesame seeds.

Leshan crisp tofu

A piece of old tofu as the main ingredient

Side dishes: carrot, white radish, green bamboo shoots and coriander.

Seasoning salt, vinegar, Haitian 365 savory soy sauce, red oil, pepper oil, white sugar and monosodium glutamate.

Practice home-cooked dish practice daquan

1, prepare a piece of old tofu, peel off the skins of carrots, white radishes and green bamboo shoots respectively.

How to make Leshan crispy tofu 1

2. Cut the old tofu into small pieces and cut it into triangles diagonally.

How to make Leshan crisp tofu

3. Fry (fry) in an oil pan until the surface is golden, and the fire is not too big. Fry slowly (fry all the noodles except the one to be hollowed out).

4. Remove the fried tofu blocks and control the oil. First, draw a knife along the four walls with a knife, and then use a small spoon to hollow it out for use.

5. Deal with all the tofu blocks in turn.

6. Cut carrots, green bamboo shoots and white radishes into filaments, the finer the better, and wash the parsley.

How to make Leshan crisp tofu 3

7. Put it in a large basin, add half a spoonful of salt, two spoonfuls of vinegar, one spoonful of umami soy sauce, half a spoonful of sugar, a little monosodium glutamate, and finally mix well with a spoonful of red oil and a little pepper oil.

8. Fill the mixed shredded vegetables into the tofu block.