The dragon looks up(long tai tou la nan ru lian ou shao ji kuai )

The dragon looks up

Introduction:

"Yesterday I went to have RISHANG Schiller with my friends. I swear I'll never go to this place for the rest of my life. It's terrible... Baozi rice was served to us without sauce. It's full of rice noodles... It's a fluke to find chicken. If you can find bacon, you can buy lottery tickets. Scold to scold, yesterday's South milk lotus root slice also brought inspiration to my today's dish

Production steps:

Step 1: first, cut the pipa legs into large pieces, soak them in cold water for 1 hour, wash them clean and drain the water. Add marinated chicken a: egg white 1, starch 1 / 2 porcelain spoon, stir well, marinate for 15 minutes.

Step 2: slice lotus root and green red pepper.

Step 3: Wang Zhihe rose sufu.

Step 4: add 4 pieces of Sufu and a little water to make sufu.

Step 5: add marinated chicken ingredients to the chicken B: 1 tbsp of cooking wine, 2 tbsp of soy sauce, 1 tbsp of sugar, 1 / 4 tbsp of chicken essence, 1 / 4 tbsp of white pepper, 1 / 4 tbsp of rose syrup and 1 tbsp of sesame oil. Stir well and marinate for 20-30 minutes.

Step 6: heat the frying pan until it smokes, add the salad at the bottom of the pan, add a little ginger in the cold oil, stir fry a few times, and then add the chicken. Stir fry the chicken over medium low heat until it turns white.

Step 7: add hot water, because to add lotus root, add more water, just after chicken. At the same time, pour in the remaining Sufu juice, bring to a boil, skim off the foam and turn to low heat.

Step 8: simmer until the soup reaches half of the chicken, then add lotus root slices.

Step 9: keep the heat low until the soup is almost dry. Pour in green pepper and 1 / 4 teaspoon chicken essence. Stir fry well, and collect the juice over high heat. After thickening, it can be loaded into plate.

Materials required:

Chicken Pipa legs: 5, about 400g

Green and red pepper: 1 piece, about 40g

Lotus root: 2, save 100g

Egg white: 1

Starch: 1 / 2 porcelain spoon

Wang Zhihe rose Sufu: 4 pieces

Cooking wine: 1 large porcelain spoon

Soy sauce: 2 large porcelain spoons

Sugar: 1 teaspoon

Chicken essence: 1 / 4 teaspoon

White pepper: 1 / 4 tsp

Rose syrup: 1 / 4 teaspoon

Sesame oil: 1 spoon

Note: 1, rotten milk is particularly salty, so according to their own taste to decide whether or not to add salt. 2. The color I made is not very red, because when I stewed it, I added a porcelain spoon to make me cry. You don't need to add it.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Long Tai Tou La Nan Ru Lian Ou Shao Ji Kuai