On Saturday afternoon, we asked for a leave of absence for 3 hours, and together with several comrades-in-arms, we bought 2 native chickens in the market, weighing *** 12 kg. I had a comrade-in-arms, whose home was next to the army, gathered at their home and began to be busy making Xinjiang saute spicy chicken. At that time, I plucked, cleaned, cut into pieces and blanched the native chickens in one go. However, I was anxiously looking forward to frying the saute spicy chicken quickly. We only took three hours off, and the time was very tight. After 30 minutes, the saute spicy chicken was cooked. The aroma of the fried spicy chicken filled the air and smelled delicious. The saute spicy chicken was simply intoxicated. We wolfed down like savages in the primeval forest, and we ate it freely. It was really delicious! Eating a mouthful of oil, spicy profuse sweating, but warm in my heart.
Xinjiang saute spicy chicken is very famous. I think everyone should know that even after so many years, I still can't forget that memorable moment. It's my favorite taste, and I still remember it. I deeply fell in love with "Xinjiang Shawan saute spicy chicken". Many people must have doubts? Isn't it easy to cook saute spicy chicken? If you don't do it well, you will have problems such as firewood, bad taste and bitterness. In fact, cooking food really requires some skills. I won't say much below, so I'll share with you the delicious detailed method of this "Shawan Saute Chicken in Xinjiang" to make it more nutritious and delicious. Welcome to collect and try to make it.
Ingredients: chicken 1 only
Ingredients: 2 potatoes, onion 1 piece, green pepper 1 piece, garlic 1 piece, ginger 1 piece, a bottle of beer and a little chives.
Seasoning: red chili pepper peel, pepper, cooking wine, soy sauce, soy sauce, sugar, pepper, cooking oil and salt.
①: After the chicken is washed, chop it into uniform blocks, soak it in cold water for half an hour, remove the blood from the chicken pieces, and then put it in a basin to control the moisture for later use. Note, chop the chicken pieces and soak them in cold water for half an hour.
②: Pour cold water into the pot, pour the chicken pieces, and remove the chicken pieces after the water is boiled. -(Note that cold water is poured into the pot, and chicken pieces are poured, so that the boiled chicken pieces are not firewood).
③: Cut the onion, mince the garlic and ginger and soak them in a little cold water. Cut the potato, onion and chili pepper and put them on a plate for later use.
④: Pour the oil into the pot, pour in the sugar, and stir it back and forth with a spoon. At this time, turn it into a small fire. When the sugar bubbles, quickly put in the dry chicken pieces and stir it back and forth. The stir-frying time should not be too long. (Note that the frying time should not be too long. If the frying time is too long, the meat will be old, greasy and unpalatable, which is the key skill of this dish).
⑤: Add onion to enhance fragrance, stir-fry a few times, pour ginger and garlic water, add dried pepper, pepper, soy sauce, soy sauce and beer, and the water will not exceed the chicken pieces. (Note that the chicken nuggets are not covered by water, which is the key skill of this dish).
⑥: After stewing for 20 minutes on low fire, add white pepper, thirteen spices, potatoes, small peppers, and cover them for 10 minutes. Turn to low fire, and when the soup is suitable, add chopped onions and green peppers, turn to high fire and stir fry quickly to collect the juice. When the juice is collected, add a proper amount of salt to flavor it. When the soup is concentrated, turn off the fire and put it on a plate, sprinkle with chopped green onion to add flavor. "Xinjiang —— (Note that onions and green peppers need to be added at the end of juice collection, and salt should be added at this time, so as to ensure that the prepared Xinjiang saute spicy chicken is tasty and tender and not old).
There are great differences between "Shawan Saute Chicken in Xinjiang" and home-cooked saute chicken, which is the main reason why you can't cook delicious saute chicken at home, and you still need to master four skills:
1, cold water into the chicken nuggets, I think many people blanch the chicken nuggets until the water boils. In fact, this method is wrong. You should pour the chicken nuggets after the cold water is boiled, and then take out the chicken nuggets, so as to ensure the freshness of the chicken nuggets. Blanching with hot water is easy to make wood, and the meat quality is not delicious, which will affect the taste.
2. When the chicken pieces are fried, beer is put in to remove the fishy smell and keep them tender. Generally, it is better to fry the chicken with beer. Beer is a kind of beverage brewed with germinated barley as the main raw material. Regular drinking can relieve summer heat, help digestion, stimulate appetite, increase appetite, make the meat quality of chicken more tender and smooth, and keep the moisture of chicken.
3, stir-fried saute spicy chicken without bean paste, the authentic is fried with sugar color, do not need to use bean paste to stir-fry, stir-fry saute spicy chicken with bean paste, there is a bean paste flavor, there is no original feeling, it will lose the original soul.
4. Add salt in the last step. If the salt is put too early, it will lead to dehydration and aging of the chicken, so the salt can't be added first, so why do you want to add it last because all seasonings except salt have been added to the chicken nuggets to enhance the flavor? Finally, add salt to taste better, and add onions, and the taste will be even different.
5. Just add Chili pepper hot enough and red enough. Saute-plate chicken pursues all colors, flavors and flavors. When frying saute-plate chicken, add spicy and red chili pepper, which will increase the sense of color. When frying, the taste will be more intense, which will increase appetite.
(1) When cooking a large-scale chicken, the whole chicken can choose blanching or water soaking to soak out excess blood, put cold water in the pot, and put chicken pieces in water to boil and fish out.
(2) To cook a large plate of chicken, you must avoid using a small fire, not a big fire. When the soup is almost dry, add salt, onions and chopped green onion, stir fry for a few times.