Preparation and ingredients of pepper sesame chicken, preparation and ingredients of pepper sesame c

Ingredients: chicken, red pepper, Sichuan pepper, cinnamon, star anise, bay leaves, white cardamom, fragrant sand, cumin, onion, green onion, red pepper, green pepper, Sichuan pepper oil, red pepper oil, sesame oil, salt.

Method: Slice the red pepper, cut the green pepper into small sections, shred the onion, cut the green onion into small pieces, and slice the ginger for later use.

Wash the chicken, remember to remove the blood clots, internal organs and chicken feathers from the inside of the chicken's belly.

Pour cold water into the pot, put the chicken in the pot under cold water, add a little cooking wine, and bring the water to a boil.

After the water boils, use a spoon to skim off the surface foam, put the red pepper, Sichuan pepper, cinnamon, star anise, cumin, bay leaf, white cardamom, fragrant sand, ginger, green onion, put it in a pot and cook it with the chicken, add salt to taste. (Add enough salt, you don't need to add salt at the end, and by doing so, the chicken is easier to taste.) )

In a large bowl, add the chopped green onions, onions, red peppers, and dried red peppers for later use.

Cook the chicken until you stick it into the thick part with chopsticks and no blood comes out.

Take out the chicken, strain the spices with a colander, skim out the chicken broth, pour the chicken broth into a large bowl, mix well, and use the hot soup to blanch the onions and green onions in the bowl until fragrant. Add an appropriate amount of pepper oil, chili oil and sesame oil, and stir well.

Tear the chicken into small pieces, put it in a bowl, mix well, and serve. This pepper sesame chicken is ready, it tastes numb but not woody, spicy but not hot.

How to make pepper chicken, how to boil the soup of pepper chicken, the ratio of sauce of pepper chicken, you can make restaurant-style pepper chicken at home, the most popular appetizer in summer.

Production method: 1. Slaughter and wash the rooster, put it in the pot and boil the blood foam first, then add ginger and shallots and medicinal herbs to add chicken juice, salt, and flavor to simmer for about 40 minutes, simmer for 20 minutes, and cool for later use.

2. Heat about 10 grams of oil in another pot, add dried chili peppers, dried peppercorns, ginger and garlic slices, green and red pepper strips to the pot, add chicken broth, add pepper and an appropriate amount of salt, monosodium glutamate, and chicken essence and put them in a bowl to cool for later use.

3. Tear the cooled chicken into small pieces, scoop in the soup that has been fried in advance, add the horse's ear and onion sections, and then scoop in pepper and sesame oil and mix evenly, and then serve.

5. Remove the soaked chicken and cut it into even strips to serve.

6. Remove the black seeds from Sichuan pepper and a little sesame pepper, chop them into fine powder, add boiling oil and fry until fragrant, add refined salt, chopped green onions, soy sauce, pour sesame oil, add chicken broth to make pepper sesame soup, pour it on the chicken strips and eat.

Ingredients: 1k grams of three yellow chicken.

Excipients: 5 grams of garlic, 5 grams of shredded ginger, 20 ml of cooking oil, 10 grams of sesame pepper, 30 grams of dried red pepper, 5 grams of light soy sauce, 5 grams of cooking wine, 3 grams of salt.

Method: 1. Prepare garlic and ginger shreds.

2. Blanch the chicken to remove the blood foam.

3. Heat oil in a pan, add chicken and fry until golden brown on both sides.

4. Heat the oil in the pot, add ginger and garlic, chili pepper and pepper, pour in the chicken pieces, add seasonings and stir-fry evenly.

5. Remove from the pot and serve.

Method 1, 1000 grams of rooster, 75 grams of salt, 75 grams of soy sauce, a little chicken essence, 90 grams of onion, 10 grams of ginger, 40 grams of pepper, 25 grams of sesame oil, 250 grams of chicken broth.

Method 1: After initial treatments such as hair removal and offal, the chicken is washed.

2. Put an appropriate amount of water in the pot, preferably cover the chicken, put cold water when the chicken is put into the soup pot, boil and cook for about 15 minutes, and remove the chicken when it is just cooked.

3. Put the chicken in ice water, cool and remove. Drain.

4. Break down the chicken, cut it into pieces about 4 cm long and 1-3 cm wide, and place on a plate.

5. Cut the peppercorns, green onion leaves and salt into a very fine powder with a knife, put them in a bowl, add soy sauce, sesame oil, chicken essence and chicken broth to make chili pepper and sesame sauce, and pour them on the chicken pieces.

Method 2: A tender local chicken (rooster), salt, sugar, fresh chili powder, rapeseed oil (no salad oil), shallots, sesame seeds and fresh pepper oil.

Method 1: Cook the local chicken, do not overcook, soak in ice to cool, and cut into pieces for later use.

2. Cut the green onion into shreds. Don't cut it too thin. Divide them into two parts.

3. Pepper is also divided into two parts.

4. Fresh paprika smells good. For this pepper, my aunt went to the vegetable market three times. When I made it myself, I couldn't buy something so fresh, so I used a dried chili kang to cool it and make flour.

5. The rapeseed oil should smoke and pour half of the chili powder into it.

6. Boil the chicken broth, put it out of a bowl, add salt and sugar to taste. Then splash the chopped green onions and chili oil into the previous steps.

7. Pour in the sliced chicken.

8. Stir well and sprinkle with the other half of the onion.

9. The other half is paprika.

10. Sesame seeds.

11. Heat the oil in a pan so that the freshly sprinkled chopped green onions, shredded chili peppers, flour and sesame seeds smell good.

12. Add pepper oil and mix well.

13. Finish the pot.

China's food culture can be described as a long history, ever-changing, its most influential can be known by everyone Dezhou grilled chicken, Fuliji roast chicken, Daokou roast chicken, goubangzi smoked chicken, Changshu called Hua chicken, Guangdong Qingyuan chicken, Sichuan-style pepper sesame chicken, but the chicken practice alone is not less than 100 kinds, this number is incomparable to the cuisine of any country. Chicken is a high-protein and low-fat food, in which the content of vitamin A in chicken is higher than that of other meats, and can not be eaten with rabbit meat and carp.

In this case, the traditional practice is changed, more attention is paid to the use of color, the heavy hemp is reduced, the focus is added to the green hemp fragrance, and the traditional Sichuan-style pepper sesame chicken has been adjusted, which is more acceptable to the majority of diners.

The recipe is as follows:1Ingredients: two and a half catties of three yellow chickens.

2.Excipients: 20 grams of green pepper, 20 grams of Sichuan pepper, 10 grams of new generation pepper.

3.Dipping sauce: (no one is the case of flavored sauce) 10 grams of Knorr fresh spicy fresh sauce, 2 grams of crushed peanuts for drunkards, 1 gram of mustard foam, 1 gram of coriander foam, 1 gram of fresh green pepper foam, 2 grams of glutinous chili oil, and a little white sesame seeds.

White brine formula: 15 grams of cinnamon, 10 grams of Yangchun sand, 10 grams of cumin, 8 grams of grass fruit, 5 grams of star anise, 35 grams of dried pepper, 3 grams of bay leaves, 8 grams of angelica, 10 grams of tangerine peel, 10 grams of cardamom, 3 grams of cloves. Clean all the above spices and put them into a clay fish bag, add 80 catties of meat soup, and simmer for an hour to produce the fragrance, that is, it becomes white brine.

Step 1Wash the chicken, spread 15 grams of salt evenly on the abdominal cavity and skin, and marinate for two hours.

2.Insert the excipients into the abdominal cavity and seal with a duck steel skewer.

3.Put the finished chicken into the white brine, marinate for 10 minutes, turn off the heat and simmer for 15 minutes.

4.The marinated chicken, control the moisture, fry it in the oil pan until it is golden brown, the skin is crispy, you can tear it by hand, or change the shape of the knife, and serve it at the same time as each guest plate.

Tips: The flavor dish is divided into north and south preferences, and garlic and vinegar can be added to the flavor plate, and the soul dipping sauce of this dish is indispensable. To be on the safe side, step 4 may be omitted from the family practice. Thank you for your attention, thank you for your support!

Wash the chicken and put it in a boiling soup pot, add ginger, green onions, and cooking wine to cook, pick it up and put it in cold boiled water to cool, remove and wipe off the water, and change it into shreds and put it on a plate. Remove the black seeds from the peppercorns, wash the shallots and cut them into flowers, add a little salt to chop them into fine powder, put them in a small bowl, add soy sauce, salt, sesame oil, monosodium glutamate, and cold soup to mix well into pepper and sesame juice, and pour it on the chicken slices.

The first step is to prepare the chicken, preferably fresh, as it will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated chicken and fry until golden brown on both sides.

First prepare the corresponding ingredients and some auxiliary materials, and then after the ingredients are cleaned up, cut them into the pot, and then pour some auxiliary materials, and then you can eat them after they come out of the pot.

Pepper chicken (pepper chicken) recipe method.

Ingredients: 2 local roosters or eliminated laying hens (weight about 2500 grams).

Spices: 150 grams of dried Chaotian pepper pepper, 80 grams of dried green pepper, 40 grams of Sichuan Dahongpao, 20 grams of Angelica dajimi, 10 grams of star anise, 10 grams of Kaempfera, 10 grams of hawthorn slices, 10 grams of grass fruit (deseeded), 5 grams of white cardamom, 5 grams of cumin, 5 grams of yellow gardenia, 5 grams of licorice, 3 grams of cinnamon, 2 grams of bay leaves.

Ingredients: 250 grams of rice wine, 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of refined salt, 100 grams of sugar, 50 grams of rock sugar, 30 grams of monosodium glutamate, 20 grams of chicken essence, 2 pieces of red bean curd.

Specific production steps:

1. Slaughter the chicken, remove the internal organs, and clean the fluff. Soak in clean water for 30 minutes, soak away the blood, rinse, drain and set aside.

2. Put the dried peppers, green peppercorns and red peppercorns into a basin, soak them in warm water to soften, remove them, control the dry moisture, and set aside.

Put the spices: 20 grams of angelica, 10 grams of star anise, 10 grams of kaempfera, 10 grams of hawthorn slices, 10 grams of grass fruit (deseeded), 5 grams of white cardamom, 5 grams of cumin, 5 grams of yellow gardenia, 5 grams of licorice, 3 grams of cinnamon, 2 grams of bay leaves, soak in water for 20 minutes, remove them, drain the water, and set aside.

3. Stuff an appropriate amount of dried chili pepper and green pepper and red pepper into the abdominal cavity of the chicken, and use a toothpick to seal it from the disemboweling after stuffing, and set aside.

4. Put the processed chicken into the pot, add 10-12 catties of water (subject to submerged chicken embryos, do not use too large pots), and then put in the soaked spices: 20 grams of angelica, 10 grams of star anise, 10 grams of kaempfera, 10 grams of hawthorn slices, 10 grams of grass fruit (deseeded), 5 grams of white cardamom, 5 grams of cumin, 5 grams of yellow gardenia, 5 grams of licorice, 3 grams of cinnamon, 2 grams of bay leaves and the remaining pepper sections, Sichuan pepper, green pepper.

Then add the ingredients: 250 grams of rice wine, 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of refined salt, 100 grams of sugar, 50 grams of rock sugar, 30 grams of monosodium glutamate, 20 grams of chicken essence, 2 pieces of red bean curd.

After boiling over high heat, change to low heat and cook for 40 minutes, turn off the heat and simmer for 60 minutes.

5. When eating, debone the marinated chicken and tear it into shredded meat, mix it with the chili, pepper and soup in the abdominal cavity and eat it.

Material. 6 chicken thighs, 6 Hangzhou peppers, 1 small handful of millet pepper (optional), 3 shallots, 3 coriander, 1 small piece of ginger, seasoning: 2 tablespoons rattan pepper oil, 1 2 tablespoons sesame oil, 2 tablespoons red oil chili pepper, 2 tablespoons light soy sauce, 1 tablespoon sugar, 1 2 teaspoons salt, 1 2 teaspoons monosodium glutamate.

Method. 1. Wash the Hangzhou pepper and millet pepper and cut them into rings; Take 1 shallot and cut it into minced pieces; Parsley cut into small pieces; Cut the ginger into slices and set aside.

2. Put the washed chicken thighs, ginger slices and 2 green onions into the pot together, pour in an appropriate amount of water to cover all the ingredients. Cover the pot and bring to a boil over high heat, skim off the surface with a spoon to remove the foam, then cover and cook over medium heat for 5 minutes to turn off the heat. Do not open after turning off the heat, still cover and simmer for 10 minutes.

After a few minutes, remove the chicken thighs and immerse them in ice water until they have cooled completely, then remove the small pieces and place them in a large bowl.

4. Add rattan pepper oil, sesame oil, red oil chili pepper, light soy sauce, salt, monosodium glutamate, sugar and chopped green pepper to a bowl with a few pieces, and then mix well.

5. Finally, pour in the chopped green onion and coriander, mix well and serve.

Tips. 1. This dish seems to be a super popular new dish in Sichuan in recent years, and many people recommended it to me when I returned to Sichuan. And the most important thing to make this dish is the choice of pepper oil, go to the supermarket to buy "rattan pepper oil", and the origin is "Hanyuan" is the most authentic, Hanyuan is the most famous place to produce pepper.

2. If you don't like to use chicken thighs, of course, you can also choose whole chickens to make them, I hate bones, so I use chicken thighs to make them every time. If you use whole chicken, it is best to choose about 1 pound of baby chicken, and the cooking time should be appropriately extended.

3. Use cold water to cook chicken, not hot water, otherwise the skin will be cooked and the meat inside will be very raw.

4. Soaking the boiled chicken in cold water can make the chicken taste tender.

5. If you are not used to eating too spicy, don't add millet pepper, just use Hangzhou pepper.

Ingredients: 1 chicken thigh.

Accessories: 5 grams of chopped green onion, 5 grams of coriander, 1 liter of water, 1 star anise, 1 ginger slice, 5 grams of cooking wine, 2 grams of salt, 3 grams of Sichuan pepper powder.

1. 5g chopped green onion. This is shown in the figure below.

2. Cut 5g of coriander into sections. This is shown in the figure below.

3. Put 1 chicken thigh in cold water into the pot, blanch to remove the blood foam. This is shown in the figure below.

4. Add the chicken thighs with blood foam removed to 1 liter of water, add cooking wine, star anise, ginger slices, bring to a boil over high heat and turn to medium heat and cook for 30 minutes. This is shown in the figure below.

5. Pour water into the pot, add salt and pepper and bring to a boil. This is shown in the figure below.

6. Pour the boiled pepper water over the boiled chicken thighs. This is shown in the figure below.

7. Sprinkle with chopped green onions, coriander and millet pepper. This is shown in the figure below.