Raw materials: 30 grams of sesame paste ginger 3 grams of garlic 5 grams of monosodium glutamate 3 grams of chicken 3 grams of sugar 2 grams of soy sauce 15 grams of soy sauce 5 grams of sesame oil 1 gram of pepper 50 grams of chili oil 5 grams of pepper oil 75 grams of fresh broth
Method:
The first container of chili oil, sesame oil, sesame seed paste scattered, and then add the fresh broth and other seasoning, after thorough stirring! After mixing thoroughly, seal the container with plastic wrap, then steam it in a cage and keep it warm.
Second, the production of green onion oil
Raw materials: 50 grams of green onions, ginger 5 grams of onion 30 grams of garlic 10 grams of salad oil.
Method:
Scallion, ginger, onion head, garlic choose to wash and pat broken. Put salad oil in the pot on the fire, when it is hot, put in the above raw materials, slowly simmer with low fire to taste, and beat away the residue that is the onion oil.
With this special green onion oil in the dishes on the table before pouring on the dishes, you can increase the flavor of the dishes.
Three, chicken processing and cooking
1 chicken cut into 2 cm wide strips, into the plate
2 in the arranged chicken on top of the ginger, green onion section, sprinkle a little salt, pepper, and then drizzle with cooking wine, on the cage on a high flame steamed and removed, pick off the ginger, green onion, pouring out the steam juice.
3. Steamed sauce poured on the chicken, sprinkled with shredded ginger, scallion, red pepper, onion oil hot dripping on the top, and then sprinkled with cooked sesame seeds and cooked crushed peanuts, and finally with parsley in the plate side a little garnish that is completed.
Four, the operation of the essentials
1, sesame seed paste must be scattered with oil before adding the rest of the seasoning, otherwise sesame seed paste is easy to become a lump, is not conducive to the full mix of seasoning.
2, steaming seasonings, be sure to seal the container, and wait until the chicken steamed before opening the container to prevent evaporation of flavor.