Sichuan cuisine roast chicken cleaning practices daquan

Sichuan cuisine roast chicken cleaning practices daquan

A complete book on the practices of Sichuan cuisine and roast chicken. We often eat chicken in our life. The chicken in the roast chicken block smells like juice. It is not only beautiful in color, but also delicious. Taking a bite is more addictive and makes the taster's appetite big. The following is a complete list of Sichuan cuisine and roast chicken practices.

How to roast chicken with Sichuan cuisine 1 Sichuan style roast chicken

First of all, of course, marinate chicken and ginger slices with cooking wine for a period of time to remove the fishy smell.

When curing chicken, prepare other seasonings and shredded ginger and garlic, as well as chopped peppers and shallots.

Stir-fried spices It's best to heat rapeseed oil (rapeseed oil doesn't need to be heated at all, other oils don't matter), add bean paste and stir-fry until fragrant, and then add prepared spices and ginger slices to stir-fry until fragrant.

Take out the chicken and stir-fry until it is raw.

Drowned the chicken with water. My chicken is tender, so I didn't add much water. Judging from your chicken.

After the chicken is cooked and purrs, spread the dishes you want on the chicken, cover the pot and stew for a while.

Then start adding soy sauce, soy sauce, color matching, stir-frying, soy sauce, stir-frying 2: 1.

Stir-fry evenly, add a little vinegar, immediately cover the lid and stew for ten seconds. Vinegar can improve taste.

Then add garlic, stir-fry and burn for a while.

Finally, add green peppers and stir fry. After frying, add a handful of shallots and continue frying. Then taste the salt and add some salt and chicken essence.

Sichuan cuisine and roast chicken are finished. Ingredients: half a chicken and 250g chestnuts.

Accessories: 5g ginger, 5g garlic, 5g salt, 3g sugar, 1 tsp soy sauce, 1 tsp soy sauce.

The practice is as follows:

1, clean the chicken, cut it into small pieces, then blanch it in a pot, skim the foam after the water boils.

2. Add cooking oil to the pot. When the oil is hot, add ginger slices and garlic until fragrant, then add chicken pieces and stir well.

3. Add soy sauce, soy sauce and sugar, stir-fry evenly, so that the chicken pieces are evenly stained with soy sauce.

4. Then add water, not chicken. After the fire boils, turn to low heat and stew for 20 minutes.

5. Put the peeled and washed fresh chestnuts into the pot and simmer for 30 minutes.

6, add a little salt to taste, collect juice on fire, and take out the pot.

7. You can make authentic roast chicken.

Sichuan Roast Chicken Daquan 3 Roast Chicken with Winter Melon

Cut chicken into small pieces, and prepare onion, ginger, garlic, star anise, cinnamon, fragrant leaves, tsaoko, kaempferia kaempferia, dried pepper, pepper and bean paste for later use;

Pour a little more oil into the pot and fry the chicken;

Stir-fry until the chicken skin is slightly dry, add the seasoning prepared in advance, continue to stir fry, stir fry the seasoning into red oil, add cooking wine, soy sauce and pepper, and stir fry for another two minutes;

Add appropriate amount of water to boil, add appropriate amount of salt, chicken essence and sugar to taste, and continue to simmer for 10 minutes;

Pour in wax gourd and wax gourd, stir-fry evenly and continue to stew;

After the wax gourd is cooked, add chopped green onion and stir well, then take it out of the pot;

Sprinkle a little coriander;

How to cook Sichuan roast chicken? How to cook 4 delicious dishes at home-taro roast chicken?

Buy the chicken, let the store help cut it into pieces, go home and wash it, boil water in the pot, and put 3 slices of onion and ginger.

After the water is boiled, add chicken pieces, add a spoonful of cooking wine, and remove the blood.

After skimming the floating foam, remove it for later use.

Prepare seasoning

Wash the pot and burn oil, a little more

When the oil is hot, turn down the heat and add pepper.

Two spoonfuls of bean paste

Stir-fry red oil (it's always a small fire, don't stir-fry)

Pour in chicken pieces

Stir evenly

Add onion, ginger, garlic, dried pepper, 2 tablespoons of soy sauce, 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of cooking wine and half a tablespoon of spiced powder, and stir well.

Add water, no chicken, and a little more (after taro). At this time, turn on high fire, turn to medium heat after boiling, and cook for 15 minutes.

Peel taro and cut into pieces.

Stew the chicken 15 minutes, then pour in the taro.

Similarly, when the fire is reduced to a low heat, continue to stew for 15-20 minutes, and rub the taro with chopsticks. Every time you rub a hole, it means that it has become soft.

Before cooking, add chicken essence, monosodium glutamate, sugar, salt, season and dish, sprinkle with coriander and serve.

Method 2: stew raw taro with chicken for a little longer. When we stew chicken, we can steam the cut taro in a steamer. When the chicken is tender, the taro has been steamed.

Cook taro directly in the pot, mix well, and season. Don't worry about taro, it's super delicious. This will save 20 minutes, hahahaha, and it is not easy to muddy the soup.

Ha ha ha ha, too little soup to watch.

The practice of Sichuan cuisine roast chicken daquan 5 the practice of over-cooked potato roast chicken

Dice potatoes to absorb water and stir-fry them slowly with rapeseed oil.

Deep-fry until golden brown, and remove for later use. The purpose of frying is to be more fragrant, not very powdery and rotten. I like potatoes very much, say ~

Stir-fry the chicken with the remaining oil in the pot, remove it slightly brown, and leave the bottom oil in the pot.

This is the seasoning map. Peppers should be fried before they are taken out. Don't fry it for too long, or you'll burn it.

Take out the pepper, stir-fry it with rock sugar, then add the chicken pieces and stir-fry it with seasoning. Then put a spoonful of cooking wine in turn, soy sauce, soy sauce, stir fry, add potatoes and stir well.

Add water, cover with chicken and stew. When the water is almost dry, add a little salt and green pepper and stir fry.

Dangdang, out of the pot ~ the practice of the home version is mainly based on personal preferences. If you don't like it, don't spray it. Take instructions ~