Fukuyama roasted chicken
This dish is a traditional dish of Jiaodong, the color of the finished dish is ruddy and bright, the meat is tender and fragrant, and it has a unique flavor.
Raw material;
1 slaughtered chick (about 500 grams), 8 grams of refined salt, 15 grams of ginger, 3 grams of ingredients, 10 grams of starch syrup, 10 grams of soy sauce, 30 grams of green onions, 3 grams of Sichuan pepper, 2 grams of five-spice noodles, 1 section of sorghum straw (14 cm long), 1000 grams of peanut oil (about 100 grams).
Make:
Cut-to-match:
Wash the chicken, cut off the chicken calf, cut small slices with refined salt (3 grams), ginger (7 grams), green onion (15 grams) cut 1 cm long silk, Sichuan pepper, and large ingredients into the chicken body to marinate for three hours, take out and dry it with a knotted cloth, and then smash the two thigh bones of the chicken, cut a small hole in the middle of the chicken belly, and insert the two thighs of the chicken into the abdomen again, and insert the sorghum straw along the anus at the same time, support it on the cartilage of the head under the chicken breast, and then evenly smear a layer of starch sugar on the chicken.
Cooking:
Add peanut sleeves to the spoon, burn until it is hot, put in the chicken, fry until it is red, and take it out. Chop the remaining green onion and ginger and mix it with the spiced noodles in the chicken belly. Then put the chicken on a plate, pour soy sauce, sprinkle with refined salt, steam for 15 minutes, take out the sorghum straw, change the knife and put it on the plate.
Lemongrass smoked pot steak
Raw material:
500 grams of pork chops, 5 grams of bay leaves, 5 grams of star anise, 100 grams of green onions, 200 grams of millet peppers, 50 grams of dried Hunan peppers, 50 grams of dried Guizhou wrinkled peppers, 50 grams of dried Sichuan bullet peppers, 50 grams of crushed peanuts, 10 grams of sesame seeds, ginger slices, green onions, broth, salt, monosodium glutamate, chicken essence, and vegetable oil.
Make:
1. Chop the chops into 8 cm strips, boil water in a pot of water, remove and drain for later use.
2. Put the pot on the fire, heat the vegetable oil, stir-fry the ginger slices and green onions, stir-fry the soaked chop sections, put the dried Hunan peppers, dry wrinkled peppers, and dry bullet peppers and fry until fragrant, mix with an appropriate amount of broth, put in bay leaves, star anise, green onions, millet peppers, add a little salt, monosodium glutamate, and chicken essence to taste, put them on the clay pot stove for 40 minutes, and take out the chop sections.
3. Fry the dried wrinkled pepper and the dry bullet pepper until fragrant, scoop it finely, then put it in the pot and fry it over low heat until fragrant, add a little salt and monosodium glutamate to taste, and then put it into the pot and wrap it evenly, sprinkle the peanuts and sesame seeds, stir it evenly, put it on the plate, and add a little embellishment.
Illustrate:
When cooking the claypot, pay attention to the fire should not be too big, and the flavor should be boiled.
Black truffle onion rice court noodles
Ingredient:
Rice noodles, black truffle, scallion oil, shallots, fried shallots, shallots, shallots, oil, soy sauce, mischief, sugar, cooking wine, light soy sauce.
Method:
1. Wash the shallots, cut off the white onions with the shallots, add oil to boil into scallion oil, when you are about to burn, take out the don't, and continue to boil in the pot under the green onion section, keep patient, the fire can not be too big, and wait until the charred time to pick up and set aside.
2. Boil the soy sauce, mix the above soy sauce together, add the dried shrimp and boil for 3 minutes.
3. Put the rice noodles in a pot under cold water and cook.
4. After cooking, pass the water, add an appropriate amount of boiled soy sauce and mix well, and finally add black truffle and mix well.