Kyo powder saliva chicken
Features: This dish can be made in large quantities, used for banquets, self-help, etc., simple to make, fast operation, good taste.
Ingredients: 300 grams of chicken thighs, 5 pieces of Beijing cold powder about 350 grams, 1 cucumber about 50 grams.
Seasoning: 500 grams of brine, 8 grams of refined salt and monosodium glutamate, 7 grams of white sugar, 10 grams of laoganma flavor sauce, 20 grams of red oil, 5 grams of sesame oil, aged vinegar, cooked sesame seeds, 6 grams of seafood soy sauce, 3 grams of coriander.
Preparation Method:
1. Put the chicken thighs in boiling water and put them into the brine for 20 minutes;
2. Put the Beijing cool powder flat and cut it into uniform diamond-shaped pieces, as shown in the above figure, and put it into the plate;
3, wash the cucumber with a knife cut into slices, put on the cold powder;
4. Cut the braised chicken thighs into pieces, as shown in the above figure, on the cucumber;
5: Put the salt, monosodium glutamate, white sugar, lao gan ma flavor sauce, aged vinegar, red oil, sesame oil, cooked sesame seeds, seafood soy sauce into a bowl and pour well on it, garnish with coriander.
Technical key:
1, when the chicken thighs are put into the brine, do not brine too bad, cooked.
2, this cold dish ingredients are more common, the most important place to pay attention to is how to plate, in order to make the shape more beautiful and beautiful, if you have a better way to plate can take it out and share with everyone.
Stove duck sauerkraut rolls
Ingredients: roast duck breast, northern sour cabbage 100 grams each, 3 eggs, 30 grams of starch, 20 grams of flour, baking powder 0.5 grams.
Seasoning: cooking wine, salt, monosodium glutamate 5 grams each, ginger, green onion 3 grams each.
make:
1: Tear the roast duck breast into two coarse strips, cut the sauerkraut top knife into thin strips, and cut the ginger and green onion into strips. Add a little water to starch, flour and baking powder and set a crispy paste.
2: Heat the pan to 30% heat, add a little oil to the spoon, beat the eggs well and pour them into the pan to spread the egg skin.
3: Put in the bottom oil on the heat of the net pot, add the roast duck breast, sauerkraut shredded and stir-fry slightly, add cooking wine, salt, and sauté to cook out the spoon.
4: Take 1/2 egg skin, add the sautéed roast duck shreds and sauerkraut shreds into a roll, a total of two vegetable rolls. Add oil to the pan, when it is hot to 60% or 70%, hang the vegetable rolls and add the crispy paste, fry until the color is golden and crispy, fish out, cut into diamond-shaped segments and plate.
Stir-fried shredded beef tripe with celery
Ingredients: 200 grams of cooked beef tripe shreds, 200 grams of celery stalks, two red peppers, a few slices of ginger, a few cloves of garlic, a suitable amount of oil, a moderate amount of salt, a little white pepper, a little light soy sauce, a little dark soy sauce, two spoons of beer, a little sugar, a little chicken essence, a little green onion;
method:
1, tripe silk can buy ready-made semi-finished products, vegetable farms generally have, not the kind of brine, pepper, ginger, garlic cut well and set aside.
2: Pour oil into a pot, put ginger and garlic and stir-fry until fragrant.
3: Put the beef tripe shreds into it and stir-fry evenly.
4: Then add sugar, white pepper, soy sauce and soy sauce and stir-fry evenly.
5, put the pepper down and stir-fry a few times, then add the celery stalk, pour a little beer, salt, stir-fry the raw and sprinkle the green onion, the chicken essence stir-fry evenly out of the pot.