Yipin soup, with bright red color, waxy taste, mellow taste, oily but not greasy, and endless aftertaste; Second-class meat, the finished product is beautiful and the meat quality is smooth and tender; Three products of rice, full of fragrance, strong and tenacious.
Today, we have made some improvements to the braised chicken, which is more suitable for family operation.
Proportion of braised chicken:
2 kg of chicken leg, 40 g of oyster sauce, 50 g of seafood sauce, and 0/5 g of soy sauce/kloc.
20g of monosodium glutamate, chicken essence, cooking wine, 0.5g of 65438+ thirteen spices, 4g of salt, 5g of salad oil and 8g of ginger slices.
450 grams of water, sliced green and red peppers. If you like spicy food, you can add line peppers.
The above ratio is used to make 2 kg of chicken legs, which tastes just right. Don't make mistakes when we operate, or the taste will be different.
Method for making braised chicken
1. Cut the chicken leg into pieces, add the above seasoning and sauce and stir well.
2. If it is a commercial operation, it is recommended to mix the above seasonings and sauces evenly, and use the mixed sauces of140g for 2kg of chicken, which can improve the serving speed more effectively.
3. Finally, add clean water, light the pressure cooker, cover it, open the air valve, and calculate the time after SAIC: press for 5 minutes.
After 4.5 minutes, turn off the fire and deflate, open the pressure cooker, put it into the casserole, and turn on the fire to collect the juice.
6. Add green and red pepper slices, collect juice to thicken the soup, and then eat it with rice.
Pay attention to three points when making braised chicken:
1. The sauce of braised chicken should be adjusted correctly, so that it can be rich in flavor.
2. Adding pressure cooker to stew can save cooking time and make chicken taste mellow and tender.
3. Finally, the juice is thick, which makes the finished dish taste mellow.
4. Like to eat spicy food, add appropriate amount of dried pepper and pepper when suppressing chicken.