Category:catering food
Question:
ask: Spicy Chicken how to do? Spicy Chicken dry do not “Gongbaojiding” as with a juice, thank you.
Answer:
Spicy Chicken a
get the materials ready:
1, chicken;
2, egg white, dry red pepper, oil, salt, soy sauce, sugar, monosodium glutamate, starch, onion Ding, ginger.
practice:
1, the chicken, cut 1 cm square small, armored bowl add soy sauce, salt, MSG a little, and then into the egg white, water, starch, a little better grasp homogenate;
2, the dry red peppers cut into 0.7 cm square pieces. In the bowl salt, soy sauce, starch, sugar, mixed with juice right into the stand-by. Sit spoon refueling, till the six mature, it will be a good Chicken slurry into Shaonei slide thoroughly in a colander down, the control Absolute, into the onion, ginger, chili cook in soy sheet pan, add diced chicken, pour turned against the good juice spoon, pouring out oil, a spoon can transfer to a plate.
Spicy Chicken 2
[materials] chicken breast 250 grams, 50 grams of water chestnuts, red pepper 15 grams of foam. 50 grams of lard, salt, 3 grams, 20 grams of soy sauce, cooking wine 20 grams, monosodium glutamate 1 gram, Cong Jiangsuan each 10 grams, egg white 15 grams, 20 grams of soy, vinegar 5 grams, 50 grams of good soup.
[system of law] chicken breasts removed fascia, poke some small eyes with the tip, cut into about 1.5 cm square small, into the bowl of salt, soy sauce, cooking wine, monosodium glutamate taste Mix yards. Water chestnuts, peeled, washed, cut into small parties. Bubble red pepper remove stalks, seed chop fine. Onion cut into short sections, ginger, garlic, cut small square pieces. Dried egg white plus tune into a thin soy paste. Wok set each on a high, Sunburn pot, the next Heat lard (about 150-l80 ℃), diced chicken with soy paste with egg white, after sizing, the pot to slip loose cooked, the next bubble pepper chopped fine, the rapid turn All submissions fry diced chicken with red pepper, the next water chestnuts, ginger, onions, garlic, Chao Chu fragrance, cooking into the salt, soy sauce, cooking wine, sugar, MSG, water, soybean meal, and turned into a good soup bothered or juice, toss quickly turned , and drops a little vinegar, clean wok transfer to a plate Serve. This dish can be used to replace Dan County豆瓣pepper foam. Replaced with fresh bamboo shoot, or water chestnut Qing Sun.
[Features] Color Run Hongliang, quality fine Huanen, delicious with a spicy.
Spicy Chicken 3
Material:
tender chicken and 150 grams of dry starch, 6 grams, 6 grams of foam pepper soy sauce, sugar, salt, chrysanthemum, ginger, wet starch, rice wine, balsamic vinegar, MSG appropriate, eggs 1 , water chestnuts Ding.
practice:
① Ding-shaped chicken cut into pieces, add egg white, dry starch, salt mix evenly transferred, together with the ingredients water chestnuts into small fry in hot oil with guess, l0 seconds later, Lek to oil, into the foam pepper, green onion, ginger and other fry;
② will be sugar, rice wine, soy sauce and wet starch, vinegar reconciled by heat into the pot and fry a couple of buttons.
Spicy Chicken 4
Material:
chicken breasts 1 * 2 * 6 water chestnuts, peas (or beans) 3 tbsp ginger * 2 tablespoons hot bean paste * 1 tablespoon
Seasoning:
wine, sugar, black vinegar and 1 tablespoon soy sauce *, water * each 2 tablespoons cornstarch * 1 tsp sesame oil, monosodium glutamate the little
Marinade:
soy sauce, wine, cornstarch and 1 tablespoon water 6 tablespoons _ * xxx_1_br>practice:
1. breast peeled, dice, add marinade and mix well, marinate for 20 minutes.
2. dicing water chestnuts, cooked, boiled soybeans.
3. pot plus two bowl oil, till the eight hot, put chicken fast the oil to color white, and immediately removed.
4. from the pan with 3 tablespoons oil saute ginger, along Guobian cook in soy wine, then add hot bean paste, water chestnuts, diced chicken, soybeans and seasonings stir well, Sheng out.
Cooking Guide:
1, marinated chicken breasts, we must fully mix well, let the meat absorb the moisture, coupled with the furnace controls properly, fried chicken out of Huanen such as tofu.
2, water chestnuts, bamboo shoots can be replaced by small, increase taste, crisp and delicious.
Spicy Chicken 5
[materials]
bamboo chicken 200 grams, 100 grams of Qing Sun. Foam pepper 25 grams. Major oil and 60 grams of sauce, soy sauce, cooking wine 20 grams of MSG 3 grams of salt 3 grams, sugar 15 grams, wet starch 20 grams, 5 grams of vinegar, onions, ginger, garlic, a total of 50 grams, a little soup.
[production process]
1, shoot chicken cut into 1 cm square small, with a little salt, soy sauce, cooking wine mix well with the wet starch is good, and then mix with the oil spots.
2, Qing Sun cut into small. Ginger and garlic are sliced. The foam pepper chopped stand-by. Then soup, onions, ginger, garlic, cooking wine, soy sauce, sugar, wet starch, monosodium glutamate across with sweet juice.
3, stir into the hot-Chao Shao large oil, oil heat, put …
[Features]
slightly sweet, delicious aroma, a traditional Sichuan dishes.
Spicy Chicken 6
Sichuan’s Spicy Chicken
Material:
chicken breasts 1 * 2 * 6 water chestnuts, peas (or beans) 3 tbsp ginger * 2 tablespoons * 1 tablespoon hot bean paste
Seasoning:
wine, sugar, black vinegar and 1 tablespoon
soy sauce, water, 2 tablespoons each
cornstarch * 1 tsp sesame oil, monosodium glutamate the little
Marinade:
soy sauce, wine, cornstarch * 1 tablespoon of water, 6 tablespoons
practice:
1. breast peeled, dice, add marinade and mix well, marinate for 20 minutes.
2. dicing water chestnuts, cooked, boiled soybeans.
3. pot plus two bowl oil, till the eight hot, put chicken fast the oil to color white, and immediately removed.
4. from the pan with 3 tablespoons oil saute ginger, along Guobian cook in soy wine, then add hot bean paste, water chestnuts, diced chicken, soybeans and seasonings stir well, Sheng out.
Cooking Guide:
1, marinated chicken breasts, we must fully mix well, let the meat absorb the moisture, coupled with the furnace controls properly, fried chicken out of Huanen such as tofu.
2, water chestnuts, bamboo shoots can be replaced by small, increase taste, crisp and delicious.
Answer:
chicken dices, the next hot oil in deep-fried dried fish out water, leaving the oil pot 12 or so, oil heat, adding dried chillies 22, a two pepper, ginger, five-wire the money , saute diced chicken into later, moderate salt, sesame oil a little, turn stir well Chaochu flavor added chopped green onion stir well after the amount of glutamate release enough.
Chinese:辣子鸡丁怎么做
类别: 餐饮食品
问题:
请教：辣子鸡丁怎么做？要做干的辣子鸡丁，不是“宫爆鸡丁”那样带汁的，谢谢。
回答:
辣子鸡丁一
备料：
1、鸡肉；
2、蛋清、干红辣椒、油、盐、酱油、白糖、味精、淀粉、葱丁、姜末。
做法：
1、将鸡肉切1厘米见方的丁，装碗内加酱油、盐、味精少许，再放入蛋清，水淀粉少许抓匀浆好；
2、将干红辣椒切成0.7厘米见方的小块。在碗里放盐、酱油、淀粉、白糖对成混汁待用。坐勺加油，烧至六成熟时，将浆好的鸡丁放入勺内滑透，倒在漏勺里，控净油，放入葱、姜、辣椒片炝锅，放入鸡丁，倒入兑好的汁水翻勺，淋明油，出勺装盘即可。
辣子鸡丁二
[原料] 鸡脯肉250克，荸荠50克、泡红辣椒15克。 猪油50克、盐3克、酱油20克、料酒20克、味精1克、葱姜蒜各10克、蛋清15克，豆粉20克、醋5克、好汤50克。
[制法] 鸡脯肉去掉筋膜，用刀尖戳一些小眼，切成约1.5厘米见方的丁，入碗加盐、酱油、料酒、味精拌匀码味。荸荠去皮，洗净后切成方丁。泡红辣椒去蒂、籽剁细。葱切成短节，姜，蒜切小方片。蛋清加干豆粉调成稀糊。炒锅置旺火上，炙锅后，下猪油烧热（约150-l80℃），鸡丁用蛋清豆粉糊上浆后，下锅滑散至熟，下剁细的泡辣椒，急速翻炒至鸡丁全呈辣椒红色时，下荸荠、姜、葱、蒜炒出香味，烹入用盐、酱油、料酒、白糖、味精、水豆粉、好汤兑成的滋汁，迅速翻簸，并滴醋少许，起锅装盘即成。此菜可用郸县豆瓣代替泡辣椒。用鲜笋或青笋代替荸荠。
[特点] 色润红亮，质细滑嫩，鲜香带辣。
辣子鸡丁三
原料：
嫩鸡肉150克,干淀粉6克,泡辣椒6克酱油、白糖、精盐、菊花、姜、湿淀粉、黄酒、香醋、味精适量,鸡蛋1只,荸荠丁。
做法：
①鸡肉切成块形小丁,加入鸡蛋清、干淀粉、精盐调拌均匀,连同配料荸荠丁放入热猜油锅内炒,l0秒钟后,沥去油,放入泡辣椒、葱、姜等同炒；
②将糖、黄酒、酱油和湿淀粉、醋等调和,乘热倒入锅内炒几下即可。
辣子鸡丁四
材料：
鸡脯肉1块*荸荠6两*毛豆(或青豆)3大匙*姜末2大匙*辣豆瓣酱1大匙
调味料：
酒、糖、黑醋各1大匙*酱油、水各2大匙*太白粉1小匙*麻油、味精各少许
腌料：
酱油、酒、太白粉各1大匙*水6大匙
作法：
1.鸡胸肉去皮、切丁，加入腌料拌匀，腌20分钟。
2.荸荠煮熟切丁，毛豆烫熟。
3.锅中加2碗油，烧至八分热时，投入鸡丁快速过油至色白，立刻取出。
4.起油锅，用3大匙油炒香姜末，沿锅边炝酒，再加入辣豆瓣酱、荸荠、鸡丁、毛豆及调味料炒匀，盛出。
烹调指南：
1、腌鸡脯肉时，要充分拌匀，让肉吸收水分，再加上火候控制得宜，炒出来的鸡肉滑嫩如豆腐。
2、荸荠可改成笋丁，增加口感，爽脆可口。
辣子鸡丁五
[原料]
笋鸡200克，青笋100克。泡辣椒25克。调料 大油60克，酱油、料酒各20克，味精3克，盐3克，白糖15克，湿淀粉20克，醋5克，葱、姜、蒜共50克，汤少许。
[制作过程]
1、笋鸡肉切成1厘米见方的丁，用少许盐、酱油，料酒拌匀，用湿淀粉浆好，再拌上点油。
2、青笋切成丁。姜和蒜均切成片。把泡辣椒剁碎待用。再用汤、葱、姜、蒜、料酒、酱油、糖、湿淀粉、味精对面带甜味的汁。
3、用旺火把炒勺热放入大油，油热后投入…
[特点]
微甜，味鲜香，为四川传统菜之一。
辣子鸡丁六
川味的辣子鸡丁
材料：
鸡脯肉1块*荸荠6两*毛豆(或青豆)3大匙*姜末2大匙*辣豆瓣酱1大匙
调味料：
酒、糖、黑醋各1大匙
酱油、水各2大匙
太白粉1小匙*麻油、味精各少许
腌料：
酱油、酒、太白粉各1大匙*水6大匙
作法：
1.鸡胸肉去皮、切丁，加入腌料拌匀，腌20分钟。
2.荸荠煮熟切丁，毛豆烫熟。
3.锅中加2碗油，烧至八分热时，投入鸡丁快速过油至色白，立刻取出。
4.起油锅，用3大匙油炒香姜末，沿锅边炝酒，再加入辣豆瓣酱、荸荠、鸡丁、毛豆及调味料炒匀，盛出。
烹调指南：
1、腌鸡脯肉时，要充分拌匀，让肉吸收水分，再加上火候控制得宜，炒出来的鸡肉滑嫩如豆腐。
2、荸荠可改成笋丁，增加口感，爽脆可口。
回答:
鸡肉切丁，下热油中炸干水份捞出，锅内留油一两左右，油热后加入干辣椒二两、花椒1两，生姜丝五钱，炒香后放入鸡丁，加盐适量，香油少许，翻炒匀后加葱花炒出香味放味精适量炒匀后就好了。
