Who knows how to make cold pot skewers bowl chicken ?

Bowl chicken is a very popular special snack in Chengdu in recent years, as soon as you hear its name, you feel very novel, "bowl bowl" is actually a clay pot, the outside of the bowl is painted with red and yellow porcelain dragon pattern, the bowl is filled with spicy-based condiments, the dishes are skewered with a skewer after the special pearl processing, cold soaked in various flavors of condiments, eat by yourself, in addition to the long taste of the more interesting. In addition to the crispy skin and tender chicken, more dietary elements are added to the development of bowl chicken today, including meat and vegetarian dishes, spicy and light.

Bowl chicken ** in the countryside of Sichuan, has a history of hundreds of years, because it comes from the countryside, and has a bit of pure and simple rural atmosphere, because it has the advantages of spicy and refreshing, easy to eat, unique flavor, etc., it is widely loved by the people in Sichuan, and was awarded the Chengdu Snack Quality Award in 1990, and was named a high-quality snack by the people of Chengdu in 1991. It has deep historical roots. Bowl chicken is easy to eat, a variety of flavors can be selected, with special chicken soup rice can be casual taste, can also be used as a meal, and the taste is delicious, ** approachable.

Make cheats.

The first is to boil the chicken, slaughter the cleaned rooster and boil it in a pot of clean water until it is ripe, and then take it out and let it cool.

The second is the knife work, remove the big bones of the soil rooster, cut the chicken skin under the piece, cut into pieces, the net chicken is also slice into pieces, the chicken wings, chicken feet are chopped into small pieces, and the chicken intestines, chicken gizzards, chicken hearts into the boiling water pot after being cut off and then taken out to change the knife, all with a long bamboo skewer to put on. In addition, raw materials such as kelp and potatoes are cut into slices or strips, and after being cooked in a pot of boiling water, they are also put on with long bamboo skewers.

Finally, to make spicy sauce, take a stainless steel basin, mix it with half a basin of cold chicken soup, first add red oil chili pepper, then use refined salt, sugar, monosodium glutamate to determine the taste, pour in a little sesame oil, and then sprinkle in pepper noodles and cooked sesame seeds to become spicy juice. After the spicy sauce is ready, you only need to soak all kinds of cooked meat and vegetable ingredients in the sauce for 10 minutes, and then serve the pot.

When preparing the spicy sauce, do not add ordinary soy sauce, dark soy sauce, etc., to avoid blackening the color, but in order to increase the freshness of the taste, you can add a little light soy sauce, fish sauce or Maggi fresh soy sauce to taste;

Secondly, in addition to the use of mellow spicy juice, you can also use millet spicy grains, green pepper grains, flower pepper oil, refined salt, monosodium glutamate and other pairs to make fresh spicy sauce, you can also use scallion oil, pepper mushroom, refined salt and other pairs of pepper sesame juice.

In addition, as long as it is a raw material that can be scalded by Malatang, it can be used for soaking and eating in a bowl chicken after being blanched and cooled.

The flavor dish of bowl chicken can be prepared with spicy sauce soaked in raw materials, and can also be prepared with chili noodles, pepper noodles, refined salt, and minced peanuts.

Hehe, it's done, it's ready to be served...

How to make a bowl of chicken: Ingredients: 1 tablespoon of chili oil, 2 teaspoons of soy sauce, 1 teaspoon of oil, 2 grams of Sichuan pepper powder, salt?

Teaspoon, 8 grams of cooked sesame seeds, a small amount of chicken essence, 1 tablespoon of red oil, 3 grams of sugarMethod 1, after the chicken is cleaned up, add water to the pot, add ginger slices and green onion knots, turn off the heat immediately after boiling over high heat, soak for 3 minutes and then scoop up; 2. After taking out the chicken, put it in ice water to cool, and use a knife to change the knife into strips; 3. Put the oil chili, soy sauce, oyster sauce, Sichuan pepper powder, salt, cooked sesame seeds, chicken essence, red oil, and sugar in a bowl and mix thoroughly, put the chicken in another bowl, and pour in the seasoning. Learn the authentic bowl chicken practice and go to Chengdu to do good.

The easiest thing is that you buy hot pot ingredients and boil them yourself, then cook what you want to eat with hot pot ingredients and water, and then soak them in the cold hot pot ingredients to taste them.

The differences between bowl chicken and cold pot skewers are as follows:

1. Whether the food is raw.

The food is raw, skewered on the skewers in advance, and the customers choose the skewers they want to eat and hand them over to the back kitchen, and after the kitchen helps to cook them, prepare a large bowl again, put the boiled skewers, and then pour the soup for the customers to eat. Unlike the bowl chicken, the soup is prepared in advance, and then the processed food skewers are soaked in the soup to fully prepare the flavor before eating, and customers can only choose the cooked food from the soup.

2. Different types of food.

There are many types of vegetarian dishes in the bowl chicken, but the meat dishes basically revolve around chicken, chicken legs, chicken feet, chicken offal, and so on. However, the cold pot skewers are completely different, and the types of vegetarian dishes in the cold pot skewers are also very rich, and the types of meat dishes are not limited to chicken, all kinds of meats can be eaten, sausages, ham sausages, luncheon meat, etc. can be eaten in the cold pot skewers.

3. Different ways to eat.

At a restaurant where you can choose your favorite food and process it. On the other hand, the chicken is a bowl in which the customer chooses the food that has already been prepared from the bowl and eats it in his own bowl.

4. The temperature is not the same.

The cold pot skewers are actually hot pots, although they are written as cold pots, in fact, whether it is the steaming process or the soup in the pot, they are actually hot, not cold at all. The chicken is actually cooked in a cold pot, and the food is boiled and cooled, put into a container, and the customer chooses to eat it from the container.

1. Many ingredients can be used to make bowl chicken or cold skewers, and generally those with a particularly strong fishy smell can be made without clearing, so that it will be delicious and defeated. Ingredients are very common withered, such as lotus root slices, potatoes, kelp, sea cabbage, fungus, shiitake mushrooms, cauliflower, broccoli, bean skin, dried beans, bamboo shoots, green bamboo shoots, fish tofu, beef, chicken feet, chicken wings, pig skin, county liver, county handles, crab sticks, hairy tripe, crane quail eggs, ham sausages, crispy sausages, crayfish, yellow throat, duck intestines, chicken hearts, chicken skin, etc., meat and vegetables are available, and then drizzled with red oil and sesame seeds.

2. Bowl chicken is made from boneless chicken. The ingredients are mainly meat dishes, and vegetarian dishes are less common. In terms of taste, the taste of cold skewers is relatively simple, and most of them have a reddish and oily flavor. Whereas, the bowl chicken has more flavors, including red oil spicy, rattan pepper, tomato, sour and spicy, etc.

The cold pot skewers and bowl chicken have soup.

The bowl chicken itself is a cold dish, both the ingredients and the soup are cold. Soak the cooked ingredients in a variety of spices. Bowl chicken, also known as cold skewers, is a skewer of various ingredients, and when you eat it, you choose your favorite ingredients and soak them in the soup.

The taste is fresh and fragrant, and the spicy taste is full. Since the chicken is a cold dish, it can also be eaten with the soup base heated in winter.

Basic Information. Cold pot skewers are an evolution of skewers of incense hot pot, which belongs to Sichuan cuisine. Cold pot skewers first appeared in Chengdu in the mid-80s of the twentieth century.

In order to make a living, some unemployed people in Chengdu set up stalls near some lively places such as shopping malls, theaters, video halls, etc., so they belong to a kind of hot pot, but it is slightly different.

It is made from a variety of vegetables and meat cut into shapes that are easy to string together, and these dishes are threaded into strings with bamboo skewers, and finally put into a specially formulated pot to be processed and cooked before eating. When eating, you can add oil dishes, vinegar dishes, etc. according to your preference. Cold pot skewers have developed rapidly in the market because of their convenient, practical and economical and delicious characteristics, and today's cold pot skewers have long been out of Chengdu and have become a popular snack among the general public.

There are differences between bowl chicken and cold pot skewers in terms of raw materials, tastes, and eating methods.

1. Raw materials: 1. Most of the original bowl chicken materials are mixed with boneless chicken slices, and the raw materials are relatively single compared with cold pot skewers.

2. The cold pot skewers are rich in raw materials, including all kinds of meat and vegetables.

2. Taste: 1. Bowl chicken is generally flavored with red oil spicy and fragrant rattan pepper.

2. Cold pot skewers are generally red oil flavor, which is similar to the taste of hot pot.

3. How to eat:

1. When eating, the bowl chicken can be eaten without adding dipping sauce.

2. When the cold pot skewers are eaten, dipping sauce will be added for eating, and the dipping sauce is the same as that of the hot pot.

To sum up, the bowl chicken and the cold pot skewers look the same in general, but there are still many differences in details.

Bowl chicken is easy to eat, a variety of flavors can be selected, with special chicken soup rice can be enjoyed casually, can also be used as a meal. Bowl chicken, you can still watch. Cook the meat, not rotten, just eight minutes of heat.

It is then dried, cut into slices, and skewered with bamboo skewers. A slice of meat is a slice of meat, a viscera is a viscera, a chicken leg is a chicken thigh, and a wing is a wing.

Put it in the rattan pepper oil soup and scoop it up, and then raise it to the side of your mouth, and the oil is dripping. You can also see the bowl with the chicken. Blue and white bowl, for the top.

Pink meat, green soup, emerald blue bowl. Put the camphor tree and the osmanthus tree board together, and use the bamboo hole tightly on the outside, like a foot basin.