Chicken with Three Cups Sauce(san bei ji )

Chicken with Three Cups Sauce

Introduction:

"[three cups of chicken] we cook Basil as a classic dish every day. It's delicious. Just look at the reaction of our family. In fact, cooking at home, constantly trying to change the taste, there are ways to find the family like the taste. When the crab cooks at home, he thinks more about the taste of his family, which is often more casual and constantly improved. Therefore, it has never been said to be authentic. About three cups of chicken, I don't say too much here. If you are interested, you can find Du Niang. Three cups of liquid materials are needed to make three cups of chicken. One is oil, the other is soy sauce and the third is oil. How much glass you need to fill them depends on how much chicken you cook. It can be understood as 1:1:1 meter. The right amount of solid seasoning can be understood as salt and essence. In fact, the chicken itself is very fresh. With the right amount of salt, essence can be omitted. And there's a special spice, basil. Basil is added at the end. It only takes half a minute for the fragrance to come. It also has a finishing effect on this dish. There must be more. The basil harvest at home, this dish naturally to do. Make an explanation for the main ingredients of three cups of chicken. Three cups of chicken, of course. Small rice, with two chicken legs is enough, eat more people, you can use the whole chicken, or more than a few chicken legs, ingredients in addition to basil, I like to add garlic onion green pepper red pepper, on the one hand, the color is good-looking, on the other hand, it also adds flavor to the chicken. Make an explanation for three cups of seasoning. In the pursuit of healthier food today, most of us choose vegetable oil. We can tell you quietly that if we use lard, the dish will be more fragrant, but I still bear to have no use, and reduce the amount of oil, using only three fourths of a cup of peanut oil. As for soy sauce, we know that soy sauce is divided by color. There is a difference between soy sauce and raw soy sauce. Crab doesn't like deep dishes, so it uses three-quarters cup of raw soy sauce and one-quarter cup of old soy sauce. The color of mature dishes is slightly lighter. This can be modified. Of course, this will also be related to the quality of soy sauce and its own color, try to make your favorite color. Wine, almost all kinds of wine can be used to cook dishes. Taiwan rice wine is often used for table dishes. There are also improved ones that use half rice wine and half Shao wine. If they can't, they can directly use cooking wine or yellow rice wine, and they can also use red wine and cooking wine. Crab thinks that it is very important to use local materials for cooking. This time, I used the rice wine made by my elder sister at the gate of the community. It tastes really good. Make an explanation for the heat of three cups of chicken. No matter what kind of dishes, in the cooking process, it is very important to grasp the heat. After three cups of chicken add two cups of seasoning and one cup of oil, you don't need to add water. This depends on the pot at home. From the performance point of view, some pots lock water, so you don't need to add water when cooking meat. It's OK to simmer slowly over a thin fire, but some pots consume a lot of water As a medium, meat can be cooked thoroughly. So cooking three cups of chicken to choose a suitable pot, with a small casserole is a good choice. If you use a good water locking pot, three cups of liquid and the water content of the meat itself, it is difficult to collect the juice in the end. If the water consumption of the pot, there may be dry water, meat is not cooked. I did it this time. In fact, the heat was not very good. My daughter clamored to eat it. She finished the stewing process hastily. It should be the best to cook until she came to thicken it. OK, let's do it and share it! Three cups of chicken operation process to do a description. Chicken first wash, I like to add some salt, wash out very clean, also can go fishy. But the washed chicken pieces contain too much water. It's very important to stir out the water in the pot. After the extra water is forced out, stir fry the small ingredients, add the seasoning, and turn the big fire to the small fire. In fact, there is also a lazy way. Put all the ingredients in the pot, bring them to a boil, and then turn the heat down to stew until the juice is collected. The finished dish is also delicious. However, the requirements for the pot are relatively higher, and high-quality stainless steel pot can be completed. Back to the beginning of the topic, my husband does not eat Huan eat chicken, said what chicken bone and fish bone did not eat head. In some people's eyes, piece by piece of meat is meat. No foot, no viscera, no bone is meat. However, he also likes this chicken! I'll do it in two days! It's good to cook other meats in this way, such as ribs. It's also great

Production steps:

Materials required:

Three yellow chickens: one

Green pepper: two

Red pepper: two

Onion: one piece

Jiang: one piece

Garlic: Several petals

Basil leaf: one

Salt: right amount

Rice wine: 80g

Cooking oil: 60g

Soy sauce: 60g

Veteran: 20g

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : San Bei Ji