signature dry pot chicken wings
Features:
spicy and fresh, and enjoy the appetizer.
Ingredients:
400 grams of chicken wings, 40 grams of authentic dry pot sauce, 10 grams of dried chili peppers, 3 grams of dried peppers, 420 grams of garlic html, 100 grams of corn, 10 grams of green and red peppers, 10 grams of carrot slices, 5 grams of white sesame seeds, 30 grams of lotus root slices, 3 grams of onion and ginger, salt, chicken essence, cooking wine, light soy sauce, white sugar each.
Made:
1. Cut the chicken wings from the middle of the bone, then rinse the blood and impurities with clean water, then remove the water, drain the water, place it in a bowl, mix in green onion, ginger, salt, MSG, light soy sauce, and cooking wine to make evenly, and marinate for half an hour.
2. Inject clean water into the pot and boil, add vegetable oil, corn, and lotus root slices, cook until it is broken, remove and set aside.
3. Take a non-stick pan, pour in an appropriate amount of oil, add chicken wings and fry them on both sides, and set aside.
4. Take another pot, pour in oil, add garlic and stir-fry the surface to make it slightly yellow and fragrant. Then add the onion and ginger, stir-fry the dried sauce in a dry pot and make it fragrant. At this time, add lotus root slices, corn, and chicken wings and stir-fry evenly, add appropriate amount of water, and slowly cook to make the juice and taste.
5. Add dried peppers to the pot, stir-fry the dried peppers for a while, pour in the green and red peppers and carrot slices, stir-fry until cooked thoroughly, and finally add salt, chicken essence, and sugar to season, stir-fry well and sprinkle with white sesame seeds, and then leave the pot.
Longteng Tiger Jump
Raw Materials:
Tiger spot 1 pieces, 2 lobsters. Laba beans, Lixian County Chili peppers.
seasoning:
salt, Lee Kum Kee steamed fish soy sauce, chicken powder.
production:
1. Chop the laba beans and fry the chili and chop them golden.
2, spinach juice and egg whites are mixed, and salt and chicken powder are added to season, steam and base. Steamed shrimp with fish fillets. Grease the Laba beans and chili peppers on fish rolls .
3. Just pour in Lee Kum Kee steamed fish soy sauce.
pepper and hemp refreshing fresh abalone
raw materials:
fresh abalone 10 pieces, fruit radish 100 grams, shallot leaves, red pepper, broth, salt baked chicken powder , yellow gardenia, fresh ginger , white sugar, salt, MSG, chicken essence, sesame oil, scallion oil, appropriate amounts.
production:
1. Soak the red pepper in cold water for 1 hour, remove and drain, add green onion leaves, and chop them into pepper sesame.
2. Peel the fruit radish, cut it into two thick shreds, add salt and sugar to a bowl and mix well for 30 minutes, dehydrate and set aside.
3. Blanch the abalone in boiling water and remove the internal organs, brush and put them in a pot, add broth, salt-baked chicken powder, yellow gardenia, salt, MSG, fresh sand ginger, boil and brais for 1 minute, turn off heat and stuffy for 8 minutes.
4. Decant the excess water from the shredded radish shreds, add salt, MSG, pepper and sesame oil and mix well, put it in a small mold, and put it in a plate to shape.
5. Change the braised abalone in half, add pepper and sesame seed, salt, chicken essence, MSG, scallion oil and sesame oil to mix well, and put it on the plate. Note: Pay attention to the time of the braised abalone. If it takes too long, the taste will get older and it will be too short and has no taste.
