Appetizer in summer(xia ri kai wei si fang kou shui ji )

Appetizer in summer

Introduction:

"The first time I ate this dish was when I was traveling in Sichuan. It's quite authentic, so I always remember the taste. When I thought about it, I felt drooling. At that time, I didn't have much concept about cooking, but I just thought it was too delicious. Although the red piece was not very spicy, it was very fragrant. It was still fresh for three people to dry it all in one bowl, so I had to pay attention to it It's not that there is still a table of delicious food. I'm sure I'll have another one decisively. It's said that the water chicken is a cold dish with rich seasonings and a combination of spicy, fresh, tender and refreshing. It has the reputation of "famous Bashu three thousand miles, taste pressure Jiangnan twelve states". The name "saliva chicken" sounds a little indecent at first, and then a cartoon like appearance of saliva will appear in my mind. However, the origin of this name has the gentleness of literati. In his "guabo Qu", Guo Moruo said: "when I was young, I ate white chopped chicken in my hometown Sichuan, white meat, hot pepper, and now I still want to salivate." The word "saliva" comes from cooking, which makes today's famous "saliva chicken". Today's Daokou water chicken is a more authentic method I learned from my friends. Last time I tried it, I felt good, so I came to share it with you. I really can't hide the secret. It's characterized by rich flavor, smooth skin and tender meat, which can be removed by hand. It's full of sauce, but it doesn't feel greasy at all. It's full of fragrance. The key is that the sauce is made of the materials we usually see, but the skin of the chicken is crispy, but the skin won't crack, and the meat is tender enough to be taken apart by hand

Production steps:

Step 1: prepare a three yellow chicken

Step 2: Boil the water in the pot. We hold the neck of the chicken and scald it in three times. We use a spoon to hand over the hot water to the chicken. After a while, we will find that the skin of the chicken is a little tight and the color will start to turn yellow

Step 3: we lift the chicken and put it into the pot. If we continue with what we did just now, we will see that there is blood left, and the water will start to become turbid, so we can do it three times

Step 4: take out the chicken. At this time, we wash the pot and refill it with clean water. If we start to cook

Step 5: cut scallion into sections, slice ginger, and prepare proper amount of red pepper

Step 6: after boiling the water, add the chicken and the seasoning just prepared. You can just put more to remove the fishy smell

Step 7: in the process of intermediate cooking, we can use a spoon to pour hot water on the chicken continuously. At this time, the second trick is on the stage. If you have an induction cooker at home, you can cook the chicken over low heat, because you don't need too high temperature to cook the chicken, usually about 10 minutes. At this time, the chicken won't be as soft, a little hard, and the skin of the chicken is tight To turn off the fire

Step 8: after the fire is turned off, we can soak the chicken in the pot for about half an hour. Why do we do this? It's because the meat outside is cooked in 10 minutes, but the meat close to the bone inside is not completely cooked. We can use the remaining temperature of water to completely soak the meat, so that the meat can taste crisp, refreshing and elastic

Step 9: peanuts cold oil into the pot, small fire slowly fried, fried fast golden time can be out of the pot, cool through will become crisp

Step 10: peel the peanuts and cut them into small pieces

Step 11: the next step is to use ice. If not, ice water can be used. Put the water in the refrigerator in advance

Step 12: the chicken cooked in hot water is very tender, but it will be tight after the shock of ice water, and it will be very crispy again

Step 13: Chop garlic and ginger

Step 14: at this time, we can prepare a clean bowl. First put in a spoonful of minced ginger, a spoonful and a half of minced garlic, a spoonful of sugar, a spoonful and a half of vinegar, two spoonfuls of soy sauce, a spoonful of meijixian soy sauce, a spoonful and a half of soy sauce, a spoonful and a spoonful of sesame sauce, a little more than a spoonful of pepper oil, two spoonfuls of red oil, and then mix all the seasonings thoroughly with a spoon The sauce is ready

Step 15: at this time, our chicken is almost frozen. Wow, it feels ice cold. Do you think it's a super enjoyment to eat ice cold, spicy and refreshing? In fact, the chicken is really good at removing the bone. In fact, I was worried about how to remove the bone at the beginning of the preparation. As a result, I gently pulled it with my hand and it fell off completely It's juice and then cut the meat into small pieces with a knife

Step 16: finally, pour the prepared juice on the top of the cut chicken

Step 17: Sprinkle with scallion, cooked sesame and cooked peanuts. It's suitable to eat this chicken in summer. It's super delicious. Don't look at the red slice, but it won't be greasy at all. It's super fragrant

Step 18: it's really amazing. In fact, it's not as complicated as you think

Step 19: red oil eggplant was picked in the countryside yesterday. It's so tender. I wanted to steam it, but I didn't have enough time, so I fried it

Step 20: tomato and egg soup

Step 21:

Step 22: in fact, the greatest happiness is not how much property you have or how many achievements you have, but that you can be satisfied with what you have. This kind of satisfaction, small and certain happiness, is the most real in life. So, love and family, this is your lucky life. And those uncertainties that have not yet come, whether they will eventually arrive or not, are just rewards of life!

Materials required:

Three yellow chickens: one

Scallion: 5g

Ginger: 5g

Garlic: 5 petals

White Sesame: 2G

Peanuts: 3G

Soy sauce: 2 teaspoons

Meijixian: half spoon

Vinegar: 1.5 teaspoon

Sugar: a spoonful

Sesame paste: a spoonful

Red oil: 2 teaspoons

Scallion: 3G

Bean drum: a spoonful

Spicy oil: a spoonful

Pepper oil: 2 teaspoons

Note: the nutritional value of saliva chicken: compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that of egg and milk, so it is a good source of protein. The protein content of chicken is different according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, the low fat part of the food can't be called Chicken with a lot of calories. Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, which is a high protein food with almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Compared with beef and pork, chicken contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL-C, which is harmful to human health.

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: spicy

Chinese PinYin : Xia Ri Kai Wei Si Fang Kou Shui Ji