In 2020, I participated in a chef's event and was lucky to be selected and became one of the authors of food books. The new book will be held in a cooking classroom, and the bigwigs will show off their specialty dishes on the spot. Although we d...
In 2020, I participated in a chef's event and was lucky to be selected and became one of the authors of food books. The new book will be held in a cooking classroom, and the bigwigs will show off their specialty dishes on the spot.
Although we don't know each other, we keep talking about them from picking, washing, mopping, and discussing, as if we are friends we have known for many years. One of the wives said proudly, "The 'Shandong Chicken' I made is very delicious, and my teacher said, " Her confidence exudes a lot of charm.
The big red peppercorns purchased from the Chinese medicine shop are the main source of added fragrance. Just one tablespoon is enough to fill the entire room with a strong fragrance. It was mouth-watering to watch her cooking process.
After tasting the time, half of the Shandong chicken entered my stomach. The slightly numb, spicy and fragrant taste was unforgettable for a long time.
Sprinkle cuisine gave my taste buds a brand new experience. I decided to try it. However, my family didn't love the little cucumbers that were burned in Shandong, so I abandoned them and turned into another "pepper and hemp chicken sprinkle", which unexpectedly became the new feed for the dining table at home.
Spinel and kelp chicken slimeIngredients: 2 boneless and imitated earthy chicken legs, 1 large chili, 1 handful of coriander
Mercoated chicken flavoring ingredients: 2 tablespoons of soybean oil, 1/4 teaspoon of pepper powder, 1.5 tablespoon of wine
Steamed chicken ingredients: 1-2 star anise, 1 green pill, 4 slices of ginger, 1 tablespoon of peppercorns
Sauce: 2 tablespoons of soybean oil, 1 tablespoon of soybean paste, 1 tablespoon of sesame oil, 1 teaspoon of urian vinegar, 5 tablespoons of steamed chicken soup juice
Method:
1. Apply the marinated chicken flavoring ingredients evenly on the chicken legs, put them in a container, and let them rest for 2 hours.
2. Wash the big pepper and coriander, cut the big pepper into pieces, and cut the coriander into pieces.
3. Add 3 tablespoons of salad oil. After the oil temperature rises, fry the chicken skin side down until it is burnt yellow on both sides.
4. Take out the chicken legs, put them into the deep plate, add steamed chicken ingredients, move to the pot, and place 1.5 cups of water on the pot until it is turned off and jumps up.
5. Filter out steamed chicken soup juice and discard the steamed chicken ingredients.
6. After the chicken is slightly curled, tear it to the appropriate size and put it in the container.
7. Mix with sauce, add coriander and chili, stir well, and serve.
● This dish is suitable for cold and hot, and the remaining ones can be kept in the refrigerator, so it is not bad to make it more.
Ingredients: 1 boneless and imitated earthy chicken leg, 5 slices of ginger, 3 garlic, 1 tablespoon of pepper, 3 green pills, 2 large peppers, 3 large peppers, 2 3}
Method:
1. Wash the chicken legs and cut them into pieces, add 1/4 teaspoon of sugar, salt, white pepper and 1 tablespoon of sauce and sesame oil, and marinate for half an hour.
2. Add 1 tablespoon of oil, with the chicken skin facing down, fry until golden brown on both sides, and take it out and use it.
3. Wash the crocks, add 2 tablespoons of salad oil and 1 tablespoon of peppercorns, turn on low heat, turn off the heat after about 1 minute, let the peppercorns calm in the crock for 1 minute, fully release the fragrance, and then remove and discard it.
4. Turn on the heat, stir-fry the sliced white, large peppers, ginger slices, and beaten garlic, then add the chicken pieces of Method 2, stir-fry over high heat for about 5 minutes, add 1/2 teaspoon of salt and half a bowl of water, and add green before starting the pot.
Method:
1. Wash the chicken legs, put them into the crock, add water to the ingredients, boil, stir froth, and turn low heat.
2. Add 2 slices of ginger, 1 tablespoon of wine, 1 teaspoon of salt, and 1 tart, add the rind and cook for 10 minutes, turn off the heat and burn for another 10 minutes.
3. While cooking, prepare sauce: chop the stew, ginger, garlic, chili, and coriander, add 1 teaspoon sesame oil, 1 tablespoon sauce oil, 1 teaspoon vinegar, and 1/2 teaspoon salt, and put it in a container.
4. Add 2 tablespoons of salad oil and 1 tablespoon of peppercorns, turn on low heat. After the temperature rises, the peppercorns will slowly release fragrance and filter out for about 1 minute (the peppercorns can be crushed or abandoned, choose the latter of this method), pour it directly into the filter net. Method 3, and spice it.
5. Add 4 tablespoons of Method 2 chicken soup and adjust it for use.
6. Take out the chicken legs, wait until they are cured, cut into 1 cm wide, put it in a plate, drizzle with sauce, and sprinkle with 1 tablespoon of white sesame seeds.
