Sichuan fried chicken(chuan wei xiao jian ji )

Sichuan style fried chicken method:

Raw materials for Sichuan fried chicken:

Chicken leg 300g; green shoots 50g; pickled pepper 15g; celery 25g; scallion 1; ginger 1 small piece; garlic 6 petals; appropriate amount of starch

Seasoning for Sichuan fried chicken:

Edible oil 50g; soy sauce 3 tsp (9g); cooking wine 2 / 3 tsp (20g); soup 2 tsp (60g); vinegar 1 tsp (3G); refined salt 1 tsp (3G); sugar 1 tsp (3G); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of Sichuan fried chicken:

1. Remove the bone of the chicken leg, loosen it with a knife, cut it into 5 cm long and 1 cm wide strips, put it into a bowl, add salt, cooking wine, starch and mix well;

2. Cut the bamboo shoots into strips, marinate them with a little salt and wash them; cut pickled peppers, celery and scallions into small sections; wash ginger and garlic and cut them into small pieces;

3. Mix soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, starch and broth into sauce;

4. Pour oil into the pot, heat it, stir fry the chicken, add pickled pepper, ginger and garlic, stir fry the bamboo shoots, celery and scallion, and make the juice thick.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Sichuan fried chicken are as follows

Tender and refreshing, spicy and slightly sweet.

Attention should be paid to when making Sichuan style fried chicken

When frying chicken, the oil temperature should not be too high, otherwise the chicken is not easy to spread.

Sichuan fried chicken

Sichuan fried chicken is a kind of food made of chicken legs, green shoots and other ingredients.

Sichuan fried chicken

Material Science:

300 grams of chicken legs, 50 grams of green shoots, 15 grams of pickled pepper, 25 grams of celery, 1 chive, 1 small piece of ginger, 6 cloves of garlic, appropriate amount of starch,

Seasoning:

50g edible oil, 3 tbsp soy sauce, 2 / 3 tbsp cooking wine, 2 tbsp soup, 1 tbsp vinegar, 1 tbsp refined salt, 1 tbsp sugar, 1 / 2 tbsp monosodium glutamate,

Method:

1. Remove the bone of the chicken leg, loosen it with a knife, cut it into a strip about 5cm long and 1cm wide, put it into a bowl, add salt, cooking wine, starch and mix well,

2. Cut the bamboo shoots into strips, marinate them with a little salt and wash them,

3. Cut pickled pepper, celery and scallion into small sections,

4. Wash and cut ginger and garlic,

5. Mix soy sauce, vinegar, sugar, salt, cooking wine, monosodium glutamate, starch and broth into sauce,

6. Pour oil into the pot, heat it, stir fry the chicken, add pickled pepper, ginger and garlic, stir fry the bamboo shoots, celery and scallion, and make the juice thick.

characteristic:

Tender and refreshing, spicy and slightly sweet.

Chef one touch:

When frying chicken, the oil temperature should not be too high, otherwise the chicken is not easy to spread.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chuan Wei Xiao Jian Ji