Sauteed Chicken Dices with Chili Peppers(la zi ji ding )

Method of spicy diced chicken:

Raw materials for spicy diced chicken

Chicken 400g, green pepper 60g, egg white 20g.

Seasoning for spicy diced chicken:

Refined salt, cooking wine, onion, ginger, garlic, soy sauce, monosodium glutamate, Douban chili sauce, onion, wet starch, cooked lard.

Processing steps of spicy diced chicken:

(1) Remove the bone of chicken, cut it lightly with the tip of knife, cut it into 1.5cm square dice, mix it with salt and cooking wine, and then add egg white and wet starch.

(2) Remove the seeds and wash the green pepper (half red and half green) and cut it into 1cm cubes. Dice green onion, peel ginger and garlic and cut into thick nail slices. Add salt, soy sauce, cooking wine, monosodium glutamate, soup and starch to make sauce.

(3) Add half a pot of oil to the frying pan. Heat over high heat until it is 50% or 60% hot.

(4) Leave the oil in the bottom of the frying pan on a high heat. When the oil is hot, fry the onion, ginger and garlic in the pan. Then add the Douban chili sauce. Stir fry the red oil and then add the diced green pepper. Stir well. Pour in the mixed sauce. After boiling, add the diced chicken and pour in the sesame oil.

Characteristics of spicy diced chicken:

The color is bright red, tender and refreshing, with strong spicy flavor.

Sauteed Chicken Dices with Chili Peppers

Sauteed Chicken Dices with Chili Peppers

It's a family dish of Sichuan cuisine. It's spicy. It's a famous river lake cuisine in Chongqing. It originated from Geleshan. Dried pepper is not the main ingredient, it is better than the main ingredient. After being carefully improved by the chef of Baguo, the taste is more characteristic. The finished dish is brown and bright, soft and spicy. Salty, fresh, mellow, slightly sweet, it is an unforgettable delicacy.

nutritive value

Chicken protein content ratio is high, many kinds, and high digestibility, it is easy to be absorbed by the human body, has the function of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Eggs are rich in DHA and lecithin, which play an important role in the development of nervous system and body. It can strengthen the brain and intelligence, avoid the mental decline of the elderly, and improve the memory of all age groups. , nutritionists, eggs to prevent atherosclerosis, achieved surprising results. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs also have anti-cancer effect. Egg protein can repair the damage of liver tissue, and lecithin in egg yolk can promote the regeneration of liver cells. Eggs contain almost all the nutrients needed by human body, so they are called "ideal nutrient bank", and nutritionists call them "complete protein model". One of the experiences of many long-lived people is to eat an egg every day.

The phosphorus content in water chestnut is the highest in rhizome vegetables, which can promote the growth and development of human body and maintain the needs of physiological function. It has great benefits for the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Therefore, water chestnut is suitable for children. In the study of water chestnut in Britain, a kind of "water chestnut" was found, which has certain inhibitory effect on Staphylococcus aureus, Escherichia coli, aerogenic bacteria and Pseudomonas aeruginosa, and also has certain effect on reducing blood pressure. This substance also has a preventive and therapeutic effect on cancer. Water chestnut is a kind of cold food with good effect of clearing heat and purging fire. It can not only clear away heat and generate fluid, but also supplement nutrition. It is most suitable for patients with fever. It also has the functions of cooling blood and detoxification, diuresis and defecation, removing dampness and phlegm, eliminating food and distension.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Red pepper: pepper is the most common raw material on the common people's table. It has rich nutrition and unique taste. When eating, it can increase the amount of food. Eating more can enhance physical strength and improve the symptoms of fear of cold, frostbite and vascular headache. At the same time, capsicum contains a kind of special substance, which can accelerate metabolism, promote hormone secretion and protect skin. Rich in vitamin C, can control heart disease and coronary atherosclerosis, reduce cholesterol. Contains more antioxidants, can prevent cancer and other chronic diseases. It can make the respiratory tract unobstructed to treat cough and cold. Pepper can also kill the parasites in the stomach.

Peanut kernel: peanut kernel is rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, has enhanced memory, anti-aging, hemostasis, prevention of cardiovascular and cerebrovascular diseases, reduce the role of intestinal cancer; but after its frying, the nature of hot dry, it is not suitable to eat more.

Cooking methods

Practice 1

Ingredients: 250 grams of chicken breast, 50 grams of water chestnut, 15 grams of pickled pepper, 1 egg, appropriate amount of starch.

Seasoning: 50 g lard, 0.5 tbsp soy sauce, 1 tbsp soup, 0.5 tbsp cooking wine, 2 chives, 1 small piece of ginger, 6 cloves garlic, appropriate amount of vinegar, 1 tbsp refined salt, 0.5 tbsp sugar, 1 tbsp monosodium glutamate.

1. Remove the fascia of chicken breast, wash and dice it, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate it.

2. Peel water chestnuts, wash and dice them; remove the stems and seeds of pickled peppers and mince them; wash and mince shallots, ginger and garlic; mix egg white, starch and water into a paste.

3. Put the frying pan on the high fire, heat the lard, size the diced chicken with the paste, and then slide the oil pan until cooked.

4. Add pickled pepper and stir fry until the diced chicken is hot pepper red. Add water chestnut, ginger, green onion and garlic to stir fry the flavor. Cook the juice mixed with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth. Stir fry quickly and add a little vinegar to stir well.

Tips

1. To make this dish, you can also use Pixian Douban instead of pickled pepper and fresh bamboo shoots instead of water chestnut.

2. Tips for removing blood and fishy smell from poultry: if the slaughtered chicken and duck are not drained of blood, the meat will turn black and fishy after cooking. If you use water to soak the chicken and duck until they are white, you can remove the fishiness.

Practice 2

Ingredient: chicken (125g)

Accessories: egg white (40g) red pepper (20g)

Seasoning: scallion (10g), ginger (5g), garlic (5g), starch (PEA) (10g), vinegar (5g), cooking wine (5g), soy sauce (5g), salt (5g), vegetable oil (100g)

Production technology

1. Chop the red pepper and set aside.

2. Mix half part of starch, half part of cooking wine, egg white and salt to make egg white starch paste.

3. Peel and slice ginger and garlic, shred scallion, wet the remaining starch with water, add soy sauce, cooking wine and broth to make scallion and ginger soup paste for use.

4. Pat the chicken breast with the back of a knife to make it soft and tasty. Then cut into diced chicken, add the egg white starch paste, mix well and soak for several minutes.

5. Add vegetable oil into the pot, and heat it over high heat until it is warm. Pour the diced chicken into the oil and use a spoon to disperse it at any time to avoid sticking. Remove the remaining oil after the oil.

6. Pour out the remaining oil in the pan, then pour the fried diced chicken into the hot pot, add the red pepper powder and stir fry slightly, pour in the scallion and ginger paste, stir fry a few times, drop a little vinegar, and mix well.

Process tips

The raw material chicken selects the chicken breast meat.

Practice 3

1. Dice chicken breast, add soy sauce, cooking wine and starch, mix well and marinate for 20 minutes;

2. Put sesame into the pot and stir fry until done, then let it cool

3. Slice ginger and green onion

4. Add oil to the pan and heat it to eight minutes. Put in diced chicken and quickly oil it until it turns white. Take it out immediately;

5. In the oil pan, when the oil is 60% hot, stir fry the dried pepper, Chinese prickly ash, ginger and scallion, then add the bean paste, stir the wine along the edge of the pan, add the diced chicken and peanuts, stir well, then add the appropriate amount of sugar and salt, stir well the cooked sesame, and serve.

Practice 4

Ingredients: 400g chicken breast, green and red pepper, mushroom, dried shredded pepper, pickled pepper

Accessories:

Chili sauce monosodium glutamate, salt, sugar, cooking wine, egg white, starch

Pepper, peanut oil, onion and ginger are appropriate

Production steps:

1. Dice the chicken breast, green and red pepper and mushroom respectively.

2. Put the diced chicken into the basin, add monosodium glutamate, salt, pepper, cooking wine, egg white and starch for sizing

3. Heat the oil in a pan, add the diced chicken and smooth until cooked. Remove the oil.

4. Heat the oil in a pan, add dried pepper, pickled pepper, chili sauce, green onion and ginger, stir fry until fragrant, add cooking wine, diced pepper, diced mushroom and diced chicken

5. Stir well after seasoning, thicken and pour in bright oil. The chicken is smooth, tender and spicy.

Practice 5

Raw materials:

150 grams of tender chicken,

Chinese PinYin : La Zi Ji Ding