Ingredients:
500 grams of boneless chicken legs, 2 eggs, 50 grams of chives, 50 grams of pickled peppers, 30 grams of ginger, 15 ml of balsamic vinegar, 460 grams of bean powder, 415 grams of water bean powder, 15 ml of soy sauce, 10 ml of cooking wine, 2 ml of sesame oil, 60 ml of clear soup, 35 g of garlic , 3 grams of table salt, white sugar 15 grams, 2 grams of pepper, 1000 ml of refined oil (approximately 150 ml consumption)
production:
1. Smooth the chicken legs with a razor blade, then use the tip of a kitchen knife to evenly poke some small holes in the chicken legs (the purpose is to make the chicken easier to cook and taste better), then cut into about 3.5 cm square pieces, season with ginger slices (5g), green onions (5g), pepper, cooking wine, and salt and set aside.
2. Remove the stems and seeds of the soaked pepper and chop finely; cut the chives into fine scallions, and chop the ginger and garlic into fine pieces; mix the eggs and soybean flour into whole egg and soybean flour, then add the chicken pieces and mix well; use sugar, soy sauce, sesame oil, water bean flour, and clear soup to make a sauce.
3. When the refined oil is heated to 50% heat, fry the chicken pieces in batches until light yellow and then take them out. After the oil temperature rises, fry the chicken pieces again until golden in color and crispy on the outside. Drain the remaining oil and set aside.
4. Heat the refined oil (about 100 ml) in the pot until it is about 40% hot. Add the ginger and garlic and stir-fry until fragrant, then add the chili flakes and stir-fry until the oil turns red. Then add the seasoning sauce and stir well, then add vinegar and stir-fry evenly, then add the chopped green onions and stir-fry to make a fish-flavored sauce. Finally, add the chicken pieces, quickly stir evenly and put it on a plate. Pour the remaining fish-flavored sauce in the pot over the chicken pieces.
Description:
1. Since the salty taste in the fish flavor flavor is not strong, the base flavor of the ingredients must be sufficient to suppress the fishy smell.
2. Dishes made with whole egg soybean flour have a crisper texture, which is significantly different from those using egg white soybean flour. Since the texture of dishes made with egg white and soybean flour is mostly soft, it is often used in soft-fried dishes. The sizing standard should be such that the whole egg soybean flour on the chicken pieces does not flow down (called "stand-up" in jargon). During the frying process, firstly, the skin must be crispy, and secondly, the moisture in the chicken must be locked in, so as to ensure the tenderness of the chicken meat.
3. When preparing the juice, you cannot add balsamic vinegar. This is because vinegar is easy to volatilize when heated and can reduce the sour taste when exposed to heat, so it is added separately at the end of the operation.
4. The purpose of frying the chicken nuggets twice is to set the shape and color again. In addition, when frying for the first time, the chicken pieces may stick together and form clumps. After taking them out, they need to be separated one by one and then dipped in the oil pan again.
5. Since the color of ordinary pickled peppers is not bright enough, it is best to use bright red pickled peppers.
6. The time when pouring the fish flavored sauce should not be too early, otherwise it will easily cause the chicken pieces to soften.
Furong Chicken Nao
Ingredients:
200g fresh chicken breast, 5 egg whites, 1 small tomato, 2g chicken essence, 30g water bean powder, 2.5g salt, 0.5g white pepper, 10g cooking wine ml, 200 ml of melted lard, 300 ml of clear soup, 20 ml of red dragon juice, 100 g of cooked rice noodles, a little of tender bean sprouts
Production:
1. Wash the chicken breast, remove the layer of old meat under the chicken skin and the fascia in the seams, and cut into small pieces; wash the tomatoes, cut them into 4 pieces, remove the heart, and then cut them into dices the size of soybeans.
2. Put the chicken breast into a food blender, add clear soup, egg white, salt, cooking wine, white pepper, chicken essence, and water bean powder and beat into chicken paste.
3. Place the pot on the fire and pour in the melted lard. When the oil temperature rises to 70% hot, pour in the prepared chicken paste, use a frying spoon to gently push it in a clockwise direction while shaking the pot. After frying over medium heat, remove from the pot and put it in the center of the plate. Sprinkle diced tomatoes and tender bean sprouts.
4. Take one-third of the cooked rice flour dough, add dragon juice and knead it into a red rice flour dough; first roll the white rice flour dough into long strips, then flatten the red rice flour dough and wrap it around the white rice flour dough strips, then cut it into discs about 1 cm thick and 4 cm in diameter to make hibiscus petals, and place them in a circle around the chicken stock.
Description:
1. This dish requires that the finished dish has strong bones and can be stacked to a certain height without collapsing. If it cannot be stacked, there are usually two reasons: one is too much soup is added; the other is not enough water soybean flour, both of which will cause the dish to look unsightly.
2. When processing raw materials, the reason why the layer of old meat under the chicken skin needs to be removed is because it must be boiled when removing the chicken feathers. Under high temperatures, the layer of meat close to the chicken skin is often dry and old. If not removed, the effect and taste of the finished dish will be directly affected.
3. The traditional way of making this classic Sichuan dish is to place the chicken breast on a chopping board and pound it repeatedly with the back of a knife to make a puree. While pounding, remove all the fascia from the chicken breast, and then add seasonings to process it into minced chicken.
Even Fish
This dish uses the traditional Sichuan cuisine deep-frying technique to make fish, and uses dried chili noodles to enhance the spiciness.
Production:
1. After cleaning the baby fish, marinate it with salt, cooking wine and ginger and green onion juice, then put it into a 60% hot oil pan and fry until the surface is golden and crispy, take it out and drain the oil.
2. Leave oil in the pot, add ginger slices and scallions, stir-fry until fragrant, add a small amount of fresh soup, add salt, cooking wine, monosodium glutamate, chicken essence and sugar, add fried fish, reduce over low heat until the juice is dry and cooked, take it out and let it cool, put it on a plate and sprinkle with dried chili noodles and cooked sesame seeds, garnish lightly and serve.
Shrimp heart meatballs
Ingredients:
Shrimp 250g, taro 125g, dried okra 80g, Chengfen 50g, 80g cornstarch grams, 20 grams of tomato paste, 10 grams of fine chili powder, 3 grams of salt, 25 grams of white sugar, 40 ml of white vinegar, 10 grams of water starch, appropriate amount of cooking oil
Production:
1. Wash the shrimps and chop them into puree; peel and wash the taro, cut it into small pieces, steam it in a cage, take it out and mash it into a puree; remove the heart from the dried okra and grind it into powder with a grinder . In addition, stir the tomato paste, fine chili powder, salt, sugar, white vinegar, and water into a sauce.
2. Put the shrimp paste and taro paste together in a basin, add starch powder and salt, mix well, then squeeze into 10 balls of the same size, roll them one by one and roll them evenly into the cornstarch to form a green shrimp heart ball, then put it into the oil pan heated to 50% heat, fry until brown, take it out to control the oil.
3. Leave the bottom oil in the pot, pour in the prepared sauce and stir-fry briefly, stir in the water starch to thicken, then add the fried meatballs and mix well, turn the pot one by one to evenly coat the dried okra powder, and serve.
Raw baked cowpea stir-fried pork ribs
Ingredients:
500 grams of pork ribs, 400 grams of fresh cowpeas, 150 grams of soaked cowpeas, 150 grams of minced pork sauce, 30 grams of garlic, 20 grams of millet pepper rings. Appropriate amounts of ginger cubes, green onion sections, soybean paste, Donggu soy sauce, monosodium glutamate, chicken essence, soy sauce, stock, lard, and salad oil
Production:
1. Clean the fresh cowpeas, cut each half into 12 cm long and 1 cm long segments. Cut the soaked cowpeas into 0.5 cm long pieces, soak them in a basin of water, wash off excess salt, take them out and drain them for later use.
2. Ladle salad oil into the pot and heat it until it is 30% hot, add long cowpea and short cowpea oil that have been cut with a knife, take them out and drain. In addition, add soaked cowpea pods to a pot with a little oil and stir-fry until fragrant. Add the pre-fried minced pork sesame seeds, stir-fry well and then put it on a plate.
3. Clean the ribs, chop them into pieces of about the same size, put them into a pot of boiling water to remove the blood, take them out and drain. In addition, add lard to a clean pot and stir-fry until fragrant. Pour in ginger, green onion and pork ribs and sauté until fragrant. Add soybean paste and Donggu soy sauce and stir-fry until fragrant. Add an appropriate amount of stock, close the lid and simmer for about half an hour. When the ribs are soft and cooked, remove from the pot and put it into a basin for later use.
4. Heat the salad oil in a clean pot, stir-fry an appropriate amount of cooked pork ribs, add millet pepper rings and garlic, pour in the long and short cowpea segments that have been slicked with oil, pour in the fried soaked cowpea minced meat and stir-fry, add MSG, chicken essence and soy sauce in the meantime, stir-fry until cooked, remove from the pot and serve.
Crazy Marijuana Fish
Ingredients:
Basa fish 650g, green bamboo shoots 300g, dried green pepper 50g, ginger rice 1 0g, 20g pepper chicken juice, 10g salt, 10g egg white, 10g cornstarch, 750ml fresh soup, appropriate amounts of chicken essence and vegetable oil
Production:
1. Cut the pangasius into 0.2cm thick slices, add salt and egg white to taste, then add cornstarch and mix well. Cut the green bamboo shoots into slices, rinse them in water, drain them, and put them on the bottom of a basin.
2. Heat a little vegetable oil in a pot, add ginger and rice and sauté until fragrant, then add fresh soup and bring to a boil, add chicken essence, salt, and peppercorn chicken juice, then add delicious pangasius fillets and cook, pour into a pot lined with green bamboo shoots, top with fragrant dried green peppercorns, and serve.
Fungus-flavored turtle
Ingredients:
1 turtle (about 1500 grams) , 170 grams of homemade fungus sauce, 30 grams of ginger slices, 50 grams of green onion sections, 200 grams of garlic cloves, 30 grams of celery sections, 30 grams of onion pieces, 40 grams of small green peppers, 7 grams of pepper, 20 ml of soy sauce, 20 ml of cane pepper oil, 200 ml of wing soup, 2 vegetable oil 00 ml, appropriate amounts of fresh green pepper, salt and MSG
Production:
1. Blanch the soft-shell turtle, remove the internal organs, wash and chop into pieces. In addition, cut the small green pepper into long sections with a hob.
2. Heat the vegetable oil in a pot, stir-fry the turtle pieces until the skin is slightly yellow, add pepper and soy sauce, stir well, and set aside.
3. Heat oil in a clean pan, add ginger slices, scallion sections, onion cubes, and celery sections and sauté until fragrant. Add wing soup and homemade mushroom sauce and boil for 5 minutes. Remove the residue, then add turtle pieces, garlic cloves, fresh green peppercorns, add salt and MSG, cook for 20 minutes until cooked, sprinkle in green pepper segments, pour in vine pepper oil, and serve on a plate.
Instructions:
1. The method of making homemade mushroom sauce is to mix 100 grams of mushroom powder, 450 grams of Zhuhou sauce, 25 grams of oyster sauce, and 10 grams of chicken powder.
2. The method of making wing soup is to chop 2500 grams of old hens, 2500 grams of old duck, 2500 grams of pig bones, 4500 grams of Jinhua ham, 1000 grams of pig fat, 1500 grams of pig skin, and 1500 grams of ribs into large pieces, soak them with blood, and add 60 grams of water. liters, boil until it reaches 30 liters, filter and get the juice.
