Soy sauce sand stew chicken
Ingredients: 400 grams of chicken thighs, 40 grams of dried mushrooms, 150 grams of dried shallots.
seasoning:
Ingredient A (500 g thick soup, 200 g chicken broth, 20 g oyster sauce)
Ingredient B (2 g chicken powder, 1 g monosodium glutamate, 4 g light soy sauce, 3 g sugar)
Ingredient C (3 g each of soy sauce, chicken powder, msg, 2 g of sugar)
Wet starch 15 g, salad oil 1 kg, old dry mom tempeh 35 g, red millet pepper 15 g, green millet pepper 10 g.
method:
1: Thaw the chicken thighs naturally, chop them into small pieces of 2 cm square, wash them, dry them with a towel, and put them into ingredient B to marinate.
2: Dried mushrooms, cross knife on the back of the spine, blanch the water in a pot of boiling water, press dry the water with a towel, and steam it in the steaming box with ingredient A for 2 hours.
3: Heat the pan in oil until it is 70%, fry the marinated chicken thighs until they are colored, then add the shallots and fry them, and remove the oil control.
4, the pot left the bottom of the oil heat, down into the chicken thigh diced, prepared shiitake mushrooms, under the C ingredient seasoning, the soup is quick to dry into the wet starch hook, stir-fry on high heat, put in the old dry mother tempeh, red millet pepper, green millet pepper turned well, put into the pot on the table.
Tips:
1, chicken thigh meat should be naturally thawed, after marinating, it should be stored in a place of 0 °C-5 °C to avoid deterioration.
2, chicken thighs fried when the oil temperature can not be too high or too low, must be fried out of the outside crispy and tender effect.
3, the sand pot must be hot, to ensure that the dish heat loss, reduce the cooking temperature.
Spicy drunken chicken
Ingredients: chicken, shiitake mushrooms, Chinese cabbage, carrots, ginger, green onion, star anise, peppercorns, cooking wine, salt, oil
1: Cut the chicken into cubes and marinate with salt.
2: Wash the shiitake mushrooms and cut them in half, cut the Chinese cabbage into sections and cut the carrots into pieces.
3: Heat the pan in oil, add ginger and shallots and stir-fry, then add chicken and sauté for 2 minutes.
4: Add star anise, peppercorns, cooking wine and water, then add Chinese cabbage, carrots and shiitake mushrooms, cook for 15 minutes on medium heat.
5: Finally, add chives, and the fragrant chicken will come out of the pot.
Haggis pot boy
Cut the cooked haggis into strips and the blood of the sheep into thick slices. Heat the vegetable oil in the pot, first add ginger, minced garlic, millet spicy powder and bean paste stir-fry, mix in the mutton broth and then add haggis, add meiji umami juice, rice wine, sugar and pepper until the haggis is flavored, sprinkle green garlic and drizzle sesame oil, and put it into the pot.
Incense burner fish
Ingredients: 1 grass carp (weighs about 750 grams), 200 grams of cucumber strips, 8 grams of green onion, 10 grams of green onion and ginger slices,
Ingredient A (salt, MSG 4 g each, egg white 20 g, corn starch 10 g)
Ingredient B (10 g each of green onion and ginger slices, 15 g of cooking wine)
5 grams each of salt and monosodium glutamate, 50 grams of secret spicy and red lantern peppers, 10 grams of wood ginger oil, and 2 kg of salad oil (about 70 grams).
1: Treat the grass carp cleanly, slice the fish into 5×5× 0.3 cm large pieces, add Ingredient A and marinate for 15 minutes, put into the salad oil that burns to 40% heat, slide on low heat for 1 minute, and fish out the oil control.
2: Cut off the head and tail of the fish, rinse the water until cooked; chop the fish body into 4 cm long segments, add ingredient B and marinate for 10 minutes.
3, the pot on the heat, put in the secret spicy material, simmer slowly, under the green onion, ginger slices stir-fry, put in the fish body and water 500 grams, high heat, change to medium heat for 10 minutes, season with salt, MONOSodium glutamate, fish out the fish body, put into the basin with cucumber strips, put the fish fillet on the fish, the fish head, fish tail on both ends.
4: Drip the wood ginger oil into the soup in the pot, mix well and pour the soup on the fish, sprinkle with green onion and red lantern pepper.
5: Add 30 grams of salad oil to the pot, when it is 80% hot, pour it over the fish.
To prepare the secret spicy sauce:
Put 1 kg of butter, 5 kg of chicken fat, 2500 g of sesame oil and 2500 g of rapeseed oil, when it is 50% hot, add 5 kg of Pixian bean paste, sauté over low heat to make incense, then add 1 kg of pepper noodles, 5 kg of chili noodles, fry for 1 hour over low heat, add spice powder (star anise, cumin, fragrant leaves, cinnamon, white cardamom, grass and fruit each 100 g, 20 cloves, tangerine peel, thyme, vanilla, row grass 50 g each, bai zhi, good ginger each 150 g, sand kernel 75 g, stir-fry incense after mixing, grind into powder), Continue to simmer for 20 minutes.