问：
如何使重庆辣子鸡？

答：

材料：1整只鸡或鸡框，辣椒和干辣椒（1:4），葱，熟芝麻，盐，味精，料酒，食用油，姜，蒜，糖

做法：

1。鸡肉切成小块，盐，拌匀后，到8层的葡萄酒热油中炸干表面为深黄回升后，站起来，由。干辣椒和葱切成3厘米的Jiangsuan片长一节。

2。锅燃烧油7层热，倒入干后Jiangsuanchaochu风味辣椒和胡椒，搅拌炸至气味开始呛鼻，倒入油转好后，炸鸡肉，鸡肉炒均匀分布在黄以下是扔进葱胡椒，味精，糖熟芝麻，清洁后搅拌锅也可以。

如此真实重庆辣子鸡要注意：

1。辣椒和花椒可以添加到自己的口味，但菜，以反映真实特征的成品鸡辣椒做到{zh0}都能覆盖，而不是鸡出现在几个辣椒和花椒零星。

2。炸鸡的鸡肉里撒盐，我们必须分散的是，如果炸鸡，在与盐结合，盐味是进鸡，因为鸡壳已被炸干，质地更紧密，盐，鸡只能附在表面，影响味道。

3。用热油炸鸡必须焚烧，或者持续很长一段时间，鸡不会炸干的外观，即使这样做的xx很长一段时间，这是真的做了，一死肉的质量，它是很难吃，简直是没有任何味道。因此，必须有很大火，炸脆外面，里面也相对招标。

答：

这是需要使用香料，没有太多考虑到成本的主菜，用量已经减半。但请注意，这不是一个盘子哦，而是一个比较深碗。

完成地图

材料：

一整只鸡或鸡框，辣椒和干辣椒（1:4），葱，熟芝麻，盐，味精，料酒，食用油，姜，蒜，糖

做法：

1。鸡肉切成小块，盐，拌匀后，到8层的葡萄酒热油中炸干表面为深黄回升后，站起来，由。干辣椒和葱切成3厘米的Jiangsuan片长一节。

2。锅燃烧油7层热，倒入干后Jiangsuanchaochu风味辣椒和胡椒，搅拌炸至气味开始呛鼻，后变黄到炸鸡，在辣椒均匀分配如下炒油鸡把葱，味精，糖熟芝麻，抛出清洁后搅拌锅也可以。

注：

1。辣椒和花椒可以添加到自己的口味，但菜，以反映真实特征的成品鸡辣椒做到{zh0}可以全部覆盖，而不是鸡，在凌星出现的几个辣椒和花椒玲灰。

2。炸鸡的鸡肉里撒盐，我们必须分散的是，如果炸鸡，在与盐结合，盐味是进鸡，因为鸡壳已被炸干，质地比较紧密，盐，鸡只能附在表面，影响味道。

3。用热油炸鸡，必须烧毁，或鸡肉和持续很长一段时间不会深外干，即使xx这样做很长一段时间炸，这是真的做了，一死肉的质量，它是很难吃，简直是没有任何味道。因此，必须有很大火，炸脆外面，里面也相对招标。

Dishes? ? ?

Question:
how to make Chongqing Spicy Chicken?

Answer:

material: 1 whole chicken or chicken box, pepper and dried chilli (1:4), onions, cooked sesame, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar

practices:

1. chicken cut into small pieces salt and mix well after the wine into 8 layers deep fry in hot oil with dry surface into a deep yellow picked up after the stand-by. Dried chili peppers and onions cut into 3 cm-long section of Jiangsuan slices.

2. pot burning oil to 7-layer heat, pour into the dry after Jiangsuanchaochu flavor chili peppers and pepper, stir fry until the smell began to choke the nose, pour the oil turn yellow after a good deep-fried chicken, fry chicken evenly distributed in the following be thrown into the spring onion pepper, MSG, sugar, cooked sesame seeds, stir well after the clean wok can be.

so authentic Chongqing Spicy Chicken should pay attention to:

1. chili peppers and prickly ash can be added to their own tastes, but the dish in order to reflect the authentic character of the finished product do best chicken chili can all cover, rather than chicken appeared sporadically in a few chili peppers and prickly ash.

2. fried chicken to the chicken and sprinkle salt inside, we must scatter enough, if the Fried Chicken, when combined with salt, salt taste is not into the chicken, because chicken shell has been blown dry, texture more closely , salt, chicken can only be attached to the surface, affecting the taste.

3. fried chicken with hot oil must be burned, or else go for a long time chicken will not be deep-fried dry appearance, even if the bomb did so for a long time, it is really done, a mass of dead meat, it is difficult to eat, is utterly no taste at all. Therefore, the fire must be big, deep-fried crispy outside, and inside is also relatively tender.

Answer:

This is the main dish of the need to use spices, not too many, taking into account cost, dosage has been halved. But note that this is not a plate Oh, but a comparison a deep bowl.

finished map

Material:

a whole chicken or chicken box, pepper and dried chilli (1:4), onions, cooked sesame, salt, MSG, cooking wine, cooking oil , ginger, garlic, sugar

practices:

1. chicken cut into small pieces salt and mix well after the wine into 8 layers deep fry in hot oil with dry surface into a deep yellow picked up after the stand-by . dried chili peppers and onions cut into 3 cm-long section of Jiangsuan slices.

2. pot burning oil to 7-layer heat, pour into the dry after Jiangsuanchaochu flavor chili peppers and pepper, stir fry until the smell started choking nose, post-yellowing oil into the fried chicken, fry chicken in hot pepper evenly distributed in the following be thrown into the spring onion, monosodium glutamate, sugar, cooked sesame seeds, stir well after the clean wok can be.

Note:

1. chili peppers and prickly ash can be added to their own tastes, but the dish in order to reflect the authentic character of the finished product do best chicken chili can all be covered, instead of chicken in the Ling Ling Several stars appear chili peppers and prickly ash.

2. fried chicken to the chicken and sprinkle salt inside, we must scatter enough, if the Fried Chicken, when combined with salt, salt taste is not into the chicken, because chicken shell has been blown dry, relatively close texture, salt and chicken can only be attached to the surface, affecting the taste.

3. fried chicken with hot oil must be burned, or chicken and go for a long time will not be deep-fried exterior dry, even if the bomb did so for a long time, it is really done, a mass of dead flesh, it is difficult to eat, is utterly no taste at all. So, the fire must be big, deep-fried crispy outside, and inside is also relatively tender .
05-11-24