Lemongrass fried chicken
Raw material:
2 chicken thighs, 2 lemongrass.
Seasoning:
50 grams of homemade lemongrass sauce, 8 grams of salt, 3 grams of monosodium glutamate, 10 grams of Huadiao wine.
Homemade lemongrass sauce:
Put the bottom oil in the pot, add 20 grams of garlic spicy sauce, 5 grams of tangerine peel, 10 grams of minced garlic, 10 grams of minced onion, 20 grams of Knorr lemongrass sauce, 5 grams of oyster sauce, 6 grams of sugar and stir-fry over low heat until fragrant, take out and set aside.
Directions:
1. Cut the chicken thigh from the inside (do not damage the skin and meat), remove the bones, expand into flakes, cut a few knives on the meat surface with the tip of the knife (easy to taste), add salt, monosodium glutamate, and Huadiao wine to marinate for 30 minutes until the flavor is absorbed.
2. Heat the homemade lemongrass sauce, spread it on the side of the chicken thigh, fold it in half, and then roll it into a roll for later use.
3. Put the citronella grass into boiling water for 30 seconds, take out the rolled chicken thighs and tie them tightly, steam them on high heat for 10 minutes until they are eight mature, and take them out for later use.
4. Burn the salad oil to 60% hot, put the steamed chicken thigh rolls, soak and fry it away from the fire for 5 minutes, and then put it on the fire to make the oil temperature rise to 70% hot and the chicken thighs are golden in color.
Production keys:
1. Do not destroy the meat and skin when the chicken thigh meat is deboned, otherwise it will affect the appearance of the dish.
2. After the chicken thighs are deboned, be sure to cut a few knives on the meat surface before marinating, otherwise it will not be easy to taste.
3. The chicken thighs can be steamed until they are eight ripe, and the taste is old after steaming too well and frying.
4. This dish can be made in batches, steamed in advance, and fried directly when walking.
Braised pork stewed with wild red mushrooms
Raw material:
Pork belly, frozen wild red mushrooms, salt, sugar, green onions, ginger slices, garlic cloves, cinnamon, bay leaves, soy sauce, Huadiao wine.
Production:
1. Change the pork belly into 2 cm square pieces, and set aside;
2. Heat the oil in the pot, add the sugar to fry the sugar color, add the pork belly to stir-fry the oil, add soy sauce and Huadiao wine and stir-fry evenly, add the green onion, ginger slices, garlic cloves, cinnamon, bay leaves, heat the water and simmer for 30 minutes for later use;
3. Defrost the red mushrooms naturally, put them in the braised pork pot after flying water, simmer until the soup is thick, add a little salt to taste, and put them on a plate.
Crucial: When stir-frying the pork belly, try to stir-fry the oil to reduce the greasy feeling.
Splash fish with oil and paddle
Ingredient:
Sea bass, ginger, green onion, garlic, Sichuan pepper, dried chili pepper, salt, sugar, pepper, rice vinegar, dark soy sauce, Huadiao wine, broth, water starch.
Production:
1. After slaughtering the sea bass, cut it into pieces, remove the head and bones, and keep the tail for later use.
2. After the fish tail is cleaned, change to a flower knife, fry it with 60% hot oil until golden brown, and remove the oil control for later use.
3. Leave the bottom oil in the pot, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant, add green onions, ginger and garlic to stir-fry until fragrant, cook in dark soy sauce and Huadiao wine, put in fried fish tails, add an appropriate amount of broth to cover the fish tails, and add salt, sugar, pepper and rice vinegar to taste.
4. After the heat boils, turn to medium-low heat, add a lid and simmer for 5-6 minutes until the soup thickens, thicken and put on a plate.