Solve three problems to make Sichuan cuisine with local characteristics - [Sichuan Bangbang chicken](jie jue san dian nan ti zuo chu dai you di fang te se de chuan wei mei shi chuan wei bang bang ji )

Solve three problems to make Sichuan cuisine with local characteristics - [Sichuan Bangbang chicken]

Introduction:

Bangbang chicken is also known as "Leshan Bangbang chicken" and "Jiading Bangbang chicken". This dish was originally made in Yangba of Leshan hanbangbang chicken. It was made from Hanyang chicken of improved breed. After being cooked, the chicken was hammered loose with wooden stick and eaten. In the history of Chinese cuisine, the famous dish "white preserved meat" was once knocked with wooden sticks, which can be seen in Jia Sixie's Qimin Yaoshu. Chengdu Bangbang chicken [1] is a famous dish in Sichuan for one hundred years. It has unique flavor, fine workmanship and exquisite materials. It is made from original chicken soup and ancestral formula. It is essentially different from the so-called white chopped chicken in the world. According to the traditional production process and modern catering elements, xiangyafang Bangbang chicken has a unique style: hemp, spicy, fresh, fragrant and sweet. It has good taste, real color, fragrance and taste. It has the desire to see, the aftertaste of food, and long-term taste. It breaks through the bottleneck of traditional snacks, suits the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It integrates a series of classic dishes of Sichuan cooked food, including stewing, mixing, soaking and other cooking techniques. It has a series of special flavors, such as spicy, five spice, pickled pepper, rattan pepper, spicy, salty and fresh, and Maotai flavor. It is a typical representative of Chengdu cooked food. The development prospect of Bangbang chicken at present, there are a large number of cooked food shops on the surface, but in the vast majority of the country, the cooked food industry has just started. For Chengdu Bangbang chicken, many regions and cities are still blank markets, and many Chinese have never experienced the delicious food of Bangbang chicken series. With the acceleration of the pace of life, and people's requirements for food taste continue to improve. Special cooked food stores will be further developed. Among them, Bangbang chicken, which is famous for its characteristics and taste, is the first choice for cooked food stores. Three flavor juices of bangbangji are introduced. Bangbangji is a kind of cold dish in Sichuan cuisine. There are many flavor types of Sichuan cold dishes. The flavor type of bangbangji belongs to "strange flavor". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. In Sichuan Traditional cuisine, it is generally classified as cold dish and cold dish. In Sichuan cuisine, there are three flavor juices, namely "drenching flavor juice" and "mixing flavor juice" The famous representative is Bangbang chicken in Bashi Museum, which belongs to "Linwei juice" and is suitable for hotels. However, in the field of cooked food, it is "mixed flavor juice", which is classified as take away cooked food. Now it is called "sold now mixed", representing Liao Ji Bangbang chicken, which is suitable for cooked food. The rest is called "Douwei juice". When tasting, the diners can taste the food in the saucer very carefully, which means that there is Sichuan cuisine and banbang chicken with Douwei juice. "

Production steps:

Step 1: prepare material, chicken breast, mushroom, red oil, chicken soup, onion and ginger

Step 2: wash and slice the mushroom

Step 3: add a little salt in the pot and blanch the mushrooms

Step 4: problem 1: add star anise, tangerine peel, salt, chicken essence, cooking wine, onion and ginger into the pot, and cook the chicken well

Step 5: control the water of cooked muscles, and use a knife to loosen the meat

Step 6: Problem 2: loosen the muscles and tear them into silk

Step 7: put the shredded chicken and mushroom on the plate, and put them around the plate

Step 8: problem 3: seasoning, chicken essence, red oil, chicken soup, salt, pepper powder, sesame oil, soy sauce, soy sauce, sugar, sesame, sesame paste

Step 9: stir well and pour over the chicken.

Step 10: pour the seasoning on the chicken, sprinkle it with green onion, peanuts, etc.

Step 11: stir it up and taste it. I recommend it to you.

Step 12: use cucumbers to make dishes look better around

Materials required:

Chicken breast: one piece

Tricholoma: 4-5

Red oil: 2 tablespoons

Ginger and scallion: moderate

Star anise: one

Orange peel: one piece

Peanuts: 1 scoop

Salt: a spoonful

Chicken essence: a spoonful

Raw soy sauce: a spoonful

Sugar: 2 teaspoons

Veteran: a spoonful

Sesame paste: a spoonful

Sesame: a spoonful

Chicken soup: two teaspoons

Pepper powder: 1 spoonful

Cooking wine: a spoonful

Sesame oil: 1 teaspoon

Note: problem 1: add star anise, tangerine peel, salt, chicken essence, cooking wine, onion and ginger into the pot, add chicken to cook. Problem 2: beat loose muscle, tear it into silk by hand. Problem 3: seasoning, chicken essence, red oil, chicken soup, salt, pepper powder, sesame oil, soy sauce, soy sauce, sugar, sesame, sesame paste

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jie Jue San Dian Nan Ti Zuo Chu Dai You Di Fang Te Se De Chuan Wei Mei Shi Chuan Wei Bang Bang Ji