Rich Fragrant Red Oil Chicken
Features:
Fresh and delicious, spicy aftertaste.
Ingredients:
100 grams of red oil, 10 grams of peanut butter, 5 grams of sesame paste, 200 grams of broth, 6 grams of MSG, 100 grams of sesame oil, 40 grams of pepper oil, 20 grams of light soy sauce, 10 grams of spicy fresh luster, 5 grams of white sesame seeds, 300 grams of boneless chicken leg meat.
production:
1. Inject clean water into the pot, add onion, ginger, , angelica , yellow gardenia, boil it in low heat, add chicken leg meat, cook it in low heat to make it dry. You can gently penetrate it with chopsticks. Do not cook it for too long, otherwise the chicken will be too old and affect the taste.
2. After cooking thoroughly, use the chicken leg meat to make it shrink and add a crispy and tender texture. Then cut into blocks of uniform thickness and set aside.
3. Pour red oil in the pot, turn on low heat, add peanut butter, and stir in sesame paste.
4. Then pour light soy sauce, fresh dew, cooked sesame , boil the stock on low heat, then add sesame oil, boil the pepper oil again, and turn off the heat.
5. Put the chicken neatly into the bowl and pour the prepared compound red oil sauce on the surface.
crispy meat
Ingredients:
peeled pork belly 500 grams, red millet pepper ring 2 grams, lemon juice 2 ml, garlic juice 10 grams, southern milk juice 15 grams, chicken powder 2.5 grams, MSG 5 grams, white sugar 15 grams, rose wine 5 ml, garlic chili sauce 11 grams, half egg yolk, citrus powder 5 grams, glutinous rice flour, clear noodles 10 grams each, put vegetables on the plate and salad oil 1 appropriate amount salad sauce dip 1 dish.
Preparation method:
1. Cut pork belly into large pieces, then change the knife to thick slices, wash and dry the water, put it in a basin and set aside.
2. Put lemon juice, garlic juice, nan milk, chicken powder, MSG, white sugar, rose wine, garlic chili sauce, egg yolk, cheesy powder, and red millet pepper rings into the bowl. Grab well and then set the flavor overnight and wait for use.
3. Add mixed glutinous rice flour and clear flour to the marinated slices of meat, mix well and set aside.
4. Put the oil in a hot pan until 40% hot, add the marinated pork belly. When the meat slices rise, increase the oil temperature to 60% hot, fry until the meat slices are golden and cooked, remove the oil and change the knife to serve with a plate, and then serve with a salad sauce dip sauce.
Rice Cake Korean Kimchi Fried Squid
Main Ingredients: 100g fresh squid.
Auxiliary ingredients: 100 grams of Korean kimchi, 200 grams of rice cake, 4100 grams of crab mushrooms.
Seasoning: 3 grams of fresh powder, 20 grams of salad oil.
Cooking steps:
1. Cut fresh squid into wheat ears and blanch it in water and set aside, cut Korean kimchi with bark, cut Korean kimchi with strips;
2. Drain the fresh squid in the pan, drain it out with oil, add Korean kimchi in the original pot and stir-fry it, add crab mushroom rice cake, add squid in fresh flour and season it and stir-fry well.
