Pandan leaf fried chicken
Bright spot:
The chicken bun is fried with Thai pandan leaves, which is very good-looking.
Raw material:
700 grams of chicken, 7 Thai pandan leaves.
Seasoning:
Ingredient A (50 grams of minced garlic, 50 grams of minced coriander, 15 grams of oyster sauce, 3 grams of pepper, 75 grams of light soy sauce, 75 grams of water), 15 grams of corn starch, 1000 grams of salad oil (30 grams of actual consumption).
Directions:
1. Change the chicken into pieces (about 100 grams each), add Ingredient A and marinate for 20 minutes to taste.
2. Dip the marinated chicken pieces in cornstarch and wrap them in washed pandan leaves.
3. Add salad oil to the pot, put the chicken pieces wrapped in pandan leaves, and fry for seven or eight minutes.
Sichuan-fragrant chicken loin cooked cold noodles
Raw material:
250 grams of chicken loin, 280 grams of rice jelly, dried chili peppers, fresh peppers, hot pot base, ginger slices, minced ginger, minced garlic, green onion sections, chopped green onions, salt, cooking wine, monosodium glutamate, fresh soup, and vegetable oil.
Method:
1. Put the chicken loin into a hot water pot with ginger slices, green onion knots, and cooking wine, cook and take it out.
2. Put oil in the clean pot, first fry the minced ginger, garlic and hot pot base together until fragrant, mix in the fresh soup to bring out the fragrance, beat off the slag before adding the chicken loin and adding salt and monosodium glutamate. After a few minutes of continuous cooking, add the rice noodles, and then put the pot into the bowl after the flavor is burned.
3. Put oil in another clean pot, add dried chili peppers and fresh peppers, pour the cold powder and chicken loin in the bowl, and finally sprinkle some green onions.
Akiura Hanaho
Ingredients:
1 tail of autumn pu mandarin fish, stone fungus.
Seasoning:
Refined salt, fish essence, white pepper, white wine, cooked lard, green onion, ginger, mineral water, coriander.
Production:
1. After the mandarin fish is slaughtered, it is cleaned, and the medicine is put on the flower knife. Soak the fungus in water to soften, scrub it clean repeatedly, and add soup to steam it thoroughly.
2. Put the wok on the heat, pour in cooked lard and heat it, stir the green onion and ginger until fragrant, put in the mandarin fish, fry it slightly on both sides, pour in mineral water, refined salt and white wine, boil it until the soup is milky white, add the stone fungus, season with refined salt and fish essence, and sprinkle white pepper and minced coriander before coming out of the pot.