Chinese fried chicken nuggets, also called chicken nuggets, are the main raw materials of spicy chicken. Does pepper contain preservatives? Is it mainly for eating? Nourishing yin and strengthening yang is suitable for the public.
catalogue
1 food features
2 practice
3 nutritional value
A special editor of dishes
Chicken nuggets are tender, fresh and fragrant, fried to wrinkled skin, stir-fried, colorful, delicious, rich in halogen fertilizer, hot and fragrant, wrapped in chicken nuggets, and bright in color.
Practice editing
1. The bare chicken first removes its wings, cuts off its head and neck, cuts off its drumsticks, cuts its body into wide strips of about 1 inch, and then cuts off four squares of 1 inch horizontally.
2. Put the chicken pieces into a container, add yellow wine and soy sauce and mix well to make the chicken red and absorb the fresh salty taste.
Nutritional value editor
1. Heat the wok, add lard 5 yuan into the wok, cook over high fire until it is half cooked, push in the chicken pieces, stir-fry until the chicken skin wrinkles, add yellow wine, soy sauce, sugar and monosodium glutamate, stir-fry the chicken pieces, add white soup, and simmer for 4-5 minutes.
2. Heat lard in another wok, 5 yuan, and stir-fry shallots and shredded ginger until it is 80% cooked. Pour the wok over the chicken, then roll the chicken wok over high heat until the wok is thick and dry, pour sesame oil along the edge of the wok, mix well, and serve. Ingredients: chicken.
Accessories: red pepper, green pepper
Seasoning: salad oil, salt, onion, ginger, garlic, cooking wine, soy sauce, sugar and coriander.
1, half a chicken, washed and chopped into small pieces, marinated with salt and cooking wine for 20 minutes to taste. Add oil to the pan and fry slowly until both sides are slightly yellow. Put it aside;
2. Stir-fry the ingredients (green pepper, ginger slices, garlic slices, red onions and green onions) in hot oil, and pour in the fried chicken pieces to stir-fry for a while;
3. Add soy sauce, sugar and a little water, cover the pot and stew for 5-8 minutes. Sprinkle coriander before taking out the pot and serve.
Exercise 2 Editing
Ingredients: free-range chicken
Accessories: garlic, ginger, red pepper, scallion, coriander, dried red pepper, refined salt, vegetable oil, soy sauce and pepper [1]
1. Free-range chickens are slaughtered, washed and cut into small pieces. Chicken used for cooking should be cut into small pieces to make it more delicious. Free-range chickens are dark red and compact; [ 1]
2. Pour the water into the boiling pot, pour the cut chicken pieces and bring to a boil. After boiling for 10 minutes, take out the chicken and cool it under water control;
3. Wash the dried red pepper, soak it in clear water, and cut the soaked dried red pepper into large sections;
4. Peel garlic cloves and crush them with a knife; [ 1]
5. Wash coriander and red pepper, peel garlic, and cut green onions for later use. Slice ginger, wash red pepper and cut into small pieces;
Stir-fried chicken
Stir-fried chicken [2]
6. Pour vegetable oil into the wok. The amount of oil is more than the usual cooking, about two spoonfuls. Add ginger slices and stir fry;
7. Pour in the chicken pieces and stir-fry over low heat until the chicken is golden yellow and slightly burnt at the edge;
8, turn off the fire, cover the pot and simmer for 10 minutes;
9. Take out the chicken, leave the bottom oil in the pot, add pepper and onion, and stir-fry until the onion is slightly yellow;
10, pour the chicken pieces and stir-fry the dried red pepper with low heat; [ 1]
1 1. Sprinkle with salt, add 1/3 tablespoons of soy sauce, stir-fry, sprinkle with garlic cloves, stir-fry slightly, turn off the heat and sprinkle with coriander. Serve.