Crispy food that creates happiness, especially easy to evoke the pleasure of eating. The sound of Kazikazi and the fragrant smell are two strong sensory signals that combine to awaken a sense of happiness.
Salted egg Pleurotus eryngii
Ingredients
Pleurotus eryngii... 6 to 7 pieces
Fried powder... A little
chopped green onion... A little
minced garlic... A little
salted egg... 2
seasonings
chicken powder.........1 teaspoon
oil.........3 tablespoons
Method
1. After cutting the king oyster mushrooms into hob pieces, evenly coat the king oyster mushroom pieces with fried powder.
2. Add 3 tablespoons of cooking oil to a hot pan and turn to high heat. When the oil temperature is about 140°C, fry the king oyster mushroom pieces in the pan.
3. Fry for about 2 minutes. When the king oyster mushroom pieces turn golden brown, remove them and set aside.
4. Take another oil pan, put the mashed salted eggs into the pan and stir-fry until they bubble, which means the aroma has been stir-fried.
5. Add chopped green onion, minced garlic, chicken powder and king oyster mushroom pieces and stir-fry until the king oyster mushrooms are evenly wrapped in the salted egg and it is done.
garlic salty crispy chicken
ingredients
bone-in chicken breast... 500 grams
eggs... 1/2
flour... 1 tablespoon
tapioca ... appropriate amount
marinade
minced ginger... ...1/2 spoon of
minced garlic...1/2 spoon of
oyster sauce...1 spoon of
rice wine...2 spoons of
water...2 spoons of
oil...2 spoons of
pepper... A little
pepper powder...a little
sugar...2 spoons of
salt...a little
seasonings
minced garlic...1 tablespoon
pepper salt...a little
seven-spice powder...a little
nine-story pagoda...a little
practice
1. Cut the bone-in chicken breast into small pieces, then mix with all the marinade ingredients, massage (grab and marinate) and refrigerate for at least 30 minutes or overnight to taste.
2. Mix the marinated chicken pieces evenly with the egg liquid and flour in order, then let it sit for 2 minutes.
3. Take out the chicken one by one, coat it in tapioca flour, and place it on another plate to let it cool.
4. Heat the pan, pour 180℃ hot oil and fry over medium heat. Turn the chicken slightly when putting it in the pan to prevent the chicken from sticking to each other. Fry the chicken pieces until golden brown and take them out.
5. Increase the oil temperature again, add the chicken pieces and fry until the skin is crispy. Put the chicken pieces, minced garlic and nine-layer pagoda into the oil pan for about 3 to 5 seconds and immediately drain the oil.
6. The heat of the salty crispy chicken can bring out the aroma of spices. Finally, sprinkle with pepper, salt and seven-spice powder to complete. The salty crispy chicken is fried twice, the first time is to deep-fry the chicken, and the second time is to make the skin crispier.
Friends who like food, please help to subscribe and like, we need your support.
