The fifth of new year's dishes: crispy and fragrant(nian cai zhi wu cui pi qing xiang de xiang you bai zhan da gong ji )

The fifth of new year's dishes: crispy and fragrant

Introduction:

"Every Chinese New Year always buy a live rooster, do white cut chicken meat is particularly fresh, with the" hot water method "and" flush water method "cycle operation for many times, to achieve the purpose of cortex crispy, eat better, please see how to operate."

Production steps:

Step 1: food preparation (live kill in advance for the festival, a little dry).

Step 2: wash coriander and ginger.

Step 3: remove the wings, legs, head and neck of the rooster.

Step 4: put ginger into the pot water, bring to a boil over high fire, and put chicken body with "hot water method".

Step 5: after boiling, take out the chicken body and cool it with "cold water method". Do this three times.

Step 6: so "hot water cold water" reciprocating 3 times. Finally, put the chicken into the pot, pour in the cooking wine, bring to a boil, and simmer for 20 minutes.

Step 7: after cooking, take out and touch the sesame oil while it is hot.

Step 8: after cooling, cut into pieces, put coriander on the table.

Materials required:

Big rooster: right amount

Coriander: moderate

Ginger: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Note: 1. "Scalding method" refers to boiling water, the chicken into scalding water, such as water again boil out. 2. "Cold water method" means that the chicken is scalded and immediately rinsed in cold water.

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Nian Cai Zhi Wu Cui Pi Qing Xiang De Xiang You Bai Zhan Da Gong Ji