Production materials of bangbangji: main ingredients: one tender chicken with appropriate amount of shredded onion.
Seasoning: sesame paste, red pepper, sugar, sesame paste, pepper powder, etc. Features of bangbangji: bangbangji, also known as Leshan bangbangji and Jiading bangbangji. This dish originated in Hanyangba, Leshan. It is made of excellent varieties of Hanyang chicken. After cooking, beat the chicken loose with a wooden stick and eat it. In the cooking history of China, the famous "white chest" struck with a wooden stick is found in Jia Sixie's "Qi Yao Min Shu". But its purpose is to make the meat firm. The purpose of beating the saute spicy chicken is to loosen the muscles of the chicken, so that the seasoning is easy to taste and it is labor-saving to chew when eating. The delicious cooking of great chicken really has its own skills. First of all, roast chicken is wonderful. Before cooking, wrap the legs and wings with hemp rope, make holes in the thick meat with bamboo sticks to make the soup fully penetrate, and cook slowly with slow fire; Second, pat the cooked chicken loose with a special wooden stick, tear it into thick silk and put it on the plate, which is conducive to seasoning; Thirdly, the shredded chicken is poured with flavor juice mixed with various seasonings, which makes it particularly delicious and tender, with strong sweetness and spicy taste. Teach you how to cook a delicious chicken. How to make a great chicken is delicious? ① Wrap the clean chicken around the chicken legs and wings with a rope, punch holes in the thick meat with a bamboo stick, cook it in a soup pot, and take it out to cool. (2) Pat the chicken breast and drumsticks gently with a special wooden stick, tear them into shreds and put them on the plate, with scallion shreds on the periphery. (3) Mix the seasonings evenly into flavor juice and pour it on the shredded chicken. The method of chilli shrimp introduces the cuisine and its function in detail: Sichuan cuisine.
Production materials of chilli shrimp: main ingredients: live shrimp (about 1 kg 2 Liang), potatoes, winter bamboo shoots, celery, green onion crab sauce, crab oil, monosodium glutamate, chicken essence, sugar and dried peppers. Characteristics of chilli shrimp: This dish is fresh and slightly spicy in sauce, and the shrimp meat is tender and delicious. This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body, and also contains a lot of calcium, which can supplement the calcium needed by human body. Eating in autumn and winter can enhance the cold resistance. Teach you how to cook spicy shrimp. How to make chilli shrimp delicious? 1: Peel and dice potatoes, dice winter bamboo shoots, dice celery, and dice green onions, just a little each. 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production. 3: Set up a wok, add a proper amount of crab oil, add a little dried pepper, stir fry twice, put shrimp, potato pieces, winter bamboo shoots, celery sticks and green onions into the wok, and stir fry back and forth.
4: After frying several times, the ingredients are almost cooked. Add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry. 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut, and then it can be served. The practice of imperial concubine chicken wings introduces the cuisines and their effects in detail: Sichuan recipe for invigorating qi, recipe for constipation and nourishing stomach, recipe for strengthening waist and kidney, and recipe for apoplexy.
Taste: Sweet technology: Stewed princess chicken wings. Material: main ingredients: chicken wings 1000g.
Accessories: bamboo shoots 100g, fresh mushrooms 25g.
Seasoning: 25g rock sugar, 50g soy sauce, 50g red wine, 20g starch (corn), 50g cooking wine, onion 15g, ginger 15g. The characteristics of royal chicken wings: bright red color and rich wine fragrance. Teach you to make princess chicken wings. How to make princess chicken wings delicious? 1. First, wash the chicken wings with boiling water to remove the fishy smell.
2. Wash bamboo shoots and mushrooms and slice them separately;
3. Add lard and rock sugar to the oil pan and fry until golden brown;
4. Add chicken wings, stir fry a little, and then add cooking wine, soy sauce, ginger, onion and soup;
5. Simmer on low heat (tender chicken stew 15 minutes, old chicken stew for a long time);
6. Then take out the onion and ginger, put them in wine, bamboo shoots and mushroom slices, burn them together, and add water and starch to make them thin and greasy. Tips for making princess chicken wings: this product needs about 1000 ml of soup. The practice of saliva chicken introduces the cuisine and its function in detail: Sichuan cuisine.
Ingredients: 2 kg of black-bone chicken, 1 tablespoon of pepper oil, 1 tablespoon of white sugar, 1 tablespoon of sesame sauce, 1 tablespoon of sesame oil (sesame oil), 3 tablespoons of ginger, garlic paste, 3 green onions, 1.5 onions, 1 tablespoon of cooking wine, 2 tablespoons of cooked white sesame seeds and 2 tablespoons of crispy peppers (according to personal taste). Teach you how to cook saliva chicken, how to make saliva chicken delicious 1, soak the chicken in boiling water, pick it up and rinse it with clear water. Add water to the pot, and when it is heated to about 70 degrees Celsius, add chicken, shallots, ginger slices, pepper, cooking wine and salt. Take it out after boiling, soak it in cold water, take it out and cut it into strips.
2. Put the soy sauce, garlic juice, sesame sauce, crispy pepper, pepper oil, white sugar, vinegar, monosodium glutamate, sesame oil, cooked white sesame seeds, peanut kernels and onion segments into a small basin to make juice.
3. Pour the chicken pieces into the pot and marinate for ten minutes before eating.
The method of spicy tofu introduces the cuisine and its function in detail: Sichuan cuisine.
Making materials of spicy tofu: main ingredients: 2 pieces of south tofu, lean beef 100g, and 50g of green garlic.
Accessories: vegetable oil 100g, bean paste 50g, chili powder and soy sauce 8g, cooking wine 20g, Sichuan lobster sauce 20g, monosodium glutamate 8g, wet starch 20g, soup 15g, pepper powder 1g, onion ginger 10g. Chop fermented soybean into fine powder. Chop onion and ginger. Cut the green garlic into sections. Cut tofu into cubes 1.5 cm square and soak in boiling water.
(2) Heat the frying spoon with oil, first add beef, stir fry to remove water, then add bean paste, onion, Jiang Mo and lobster sauce, stir fry until crisp, then add Chili powder, add soup, soy sauce and cooking wine when frying, then add tofu, let it taste thoroughly with low fire, then add monosodium glutamate, thicken with wet starch and sprinkle with green garlic. Pepper is served on the plate. Mao introduced in detail the cooking style and its function: Sichuan cuisine.
Ingredients: duck breast, pig heart, pork belly, ham sausage, mushrooms, Chinese cabbage, bean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed teach you how to make Maoxuewang and how to make Maoxuewang delicious. 1) Cut duck king snow into strips; 2) Slice chicken breast, pork belly and pork heart ham sausage; 3) Slice Lentinus edodes and cut Chinese cabbage and celery into sections for later use; 4) Put the wok on the fire and add a little oil; 5) stir-fry Chinese cabbage, celery, green onion and soybean sprouts; 6) Add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom; 7) Put the wok on a big fire, and put the chicken breast, pork belly, pork heart and ham sausage into the wok; 8) Add pickled peppers, stir-fry dried peppers, add a little fresh soup, and then add butter, sesame oil, monosodium glutamate and chicken essence into the pot; 9) Add the fried auxiliary materials as the base.