How to make Yuzi roast chicken delicious, how to make Yuzi chicken

This dish of taro roast chicken is made of chicken, chili pepper and taro, the chicken is delicate and smooth, spicy but not dry, the taro is fragrant and glutinous and sweet, the color is red and bright, salty, fresh and spicy, and it is very good for rice.

But speaking of which, the real soul of this dish is the bean paste, which contracts half of the flavor of this dish

Difficulty:

Ingredients. 4 chicken thighs and 5 small taro.

Seasoning. Oil, bean paste, chili oil, white pepper.

Cooking wine, ginger, garlic, green onion, light soy sauce, salt.

Method. 1.Marinate the chicken first: Wash the chicken thighs and chop them into pieces, put them in a large bowl, add white pepper, light soy sauce, cooking wine, salt, ginger, and marinate well. Seal with plastic wrap and put in the refrigerator and marinate for about 30 minutes.

Peel and wash the taro, cut it in half and set aside.

2.Pour oil into a hot pan, add chopped ginger, green onions, and garlic, and stir-fry until fragrant.

3.Pour the marinated chicken pieces into the pan and stir-fry over high heat until browned and brown, then set aside.

4.Wash the pot, then heat and pour oil, add the bean paste and stir-fry until fragrant.

5.Stir-fry the chicken pieces and taro until brown, add two-thirds of the boiling water and add salt.

6.As a Sichuan dish, naturally I still have to add chili oil, and I added the old godmother.

7.Simmer over low heat for 25 minutes, reduce the juice over high heat, sprinkle with chopped green onions, and remove from the pan.

Tips: 1.A little trick for cutting ginger, you can cut off a piece of ginger first, pat it horizontally with a knife, and then cut it, you can easily cut out the ginger.

2.The salt added in the 5th step is still quite important, if you miss this step, the taro is likely to be not flavorful enough, but don't add too much, because the chicken nuggets in the first few steps are already salty, and adding too much will be sluggish.

3.Add chili oil to your taste.

Summary. Hello dear and happy to answer for you. How to make Yuzi chicken 1, a chicken (duck can also be used), cut into pieces after tidying up.

2. One and a half pounds of taro, cut the hob block.

3. A piece of old ginger should be broken with a knife.

4. Half a tael of green onions, tie the knot.

5. About 20 peppercorns.

6. 3 tablespoons soy sauce.

7. Appropriate amount of salt and monosodium glutamate.

Method: 1. Put oil in a pot and boil until it is hot, pour in chicken pieces, ginger, green onion knots, and Sichuan peppercorns and stir-fry until the water is dry and bright.

2. Push the chicken pieces to the side of the pot and add salt and soy sauce.

3. Stir-fry the soy sauce and salt in the oil over low heat (about 1 minute), and then fry with the chicken pieces for half a minute until it is colored.

4. Put soup or water to boil, cover and change to low heat and simmer slowly.

5. Simmer for about 40 minutes until the chicken pieces are soft, put a little salt, cover the taro and change it to medium heat to boil, and then change to low heat and continue to simmer.

6. Simmer for about 20 minutes until the taro is soft, remove the green onion and ginger, and add MSG to collect the thick soup and get it into the pot. The above is all my reply, I hope it can help you, I wish you a happy life

How to make Yuzi chicken.

Hello dear kiss, very high lead Laxing will answer for you. Chop the chicken into a slippery block of green onion and ginger cooking wine, blanch the oil, fry the chicken pieces until fragrant, add water, and burn the chicken until the five finches are split and cooked and put into the nursery, so that the jade chicken that is burned out is very delicious. The above is all my reply, I hope it can help you, I wish you a happy life

Hello dear dear, Huai Sui Slip is happy to answer for you. How to make Yuzi chicken 1, a chicken (duck can also be used), cut into pieces after tidying up. 2. One and a half pounds of taro, cut the hob block.

3. A piece of old ginger should be broken with a knife. 4. Half a tael of green onions, tie the knot. 5. About 20 peppercorns.

6. 3 tablespoons soy sauce. 7. Appropriate amount of salt and monosodium glutamate Method: 1. Put oil in the pot and boil until it is hot, pour in chicken pieces, ginger, green onion knots, and Sichuan pepper and stir-fry together until the water is dry and the oil is cracked.

2. Push the chicken pieces to the side of the pot and add salt and soy sauce. 3. When the soy sauce and salt are stir-fried in the oil over low heat (about one minute), then fry with the chicken pieces for half a minute until they are colored. 4. Put soup or water to boil, cover and change to low heat and simmer slowly.

5. Simmer for about 40 minutes until the chicken pieces are soft, put a little salt, cover the taro and change it to medium heat to boil, and then change to low heat and continue to simmer. 6. Simmer for about 20 minutes until the taro is soft, remove the green onion and ginger, and add MSG to collect the thick soup and get it into the pot. The above is all my reply, I hope it can help you, I wish you a happy life

The preparation of taro roast chicken is as follows:

Materials. Ingredients: 250 grams of chicken, 400 grams of taro.

Excipients: 20 grams of bean paste, 10 grams of celery stalks, 10 grams of ginger, 10 grams of garlic, 10 grams of shallots, 5 grams of green peppercorns, 5 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, 10 ml of dark soy sauce.

1. First of all, cut the chicken into pieces, mix it with bean paste, celery stalks, and green peppercorns for about 30 minutes to make the chicken more flavorful, because there is salt in the bean paste, so you can put seasonings without it, of course, if you are hungry for heavy luck, you can add some salt and monosodium glutamate in an appropriate amount.

2. In the process of placing the chicken, peel the taro for substitution, here is the point, because the liquid of the taro will itch on the hands, be sure to wear rubber gloves or keep dripping with water to rinse, otherwise you will wait to scratch the skin.

3. In the process of pickling, you can also prepare green onions, ginger, garlic, according to personal preferences, because I don't like to eat green onions, so there is no preparation, you can spare yourself, but ginger and garlic are necessary.

4. Put the marinated chicken pieces in the pot and fry them until browned, so that they will be more flavorful when stewing, and at the same time, you need to put ginger and garlic in it, and the steps are to put oil - put ginger and garlic - put the marinated chicken pieces for stir-frying - and finally add dark soy sauce to color. (This step of oil is the key, don't be stingy with your oil, otherwise the taste will not be quiet and delicious).

5. Put the taro into the electric pressure, and at the same time put the fried chicken together, add 50 grams of water (you can't add too much water here), otherwise the fragrance will not drip out well. After setting, add salt, monosodium glutamate, and chicken essence.

6. Use the function of "chicken and duck" in the pressure cooker, choose the texture appropriately according to your own taste, and wait for the pot to eat delicious after you are done.

Taro roast chicken roast method:Raw materials for jujubes: taro, local chicken, hot pot ingredients, ginger and green onions.

Steps: Step 1: Chop the chicken into pieces, blanch and set aside.

Step 2: Put oil in the pot, add ginger and shallots, and stir-fry over low heat until fragrant.

Step 3: Add the hot pot ingredients and stir-fry over low heat.

Step 4: Pour in the stool spring chicken nuggets.

Step 5: Stir-fry evenly.

Step 6: Add the water that has not been covered with the ingredients and simmer for about half an hour.

Step 7: Peel the taro and change the hob.

Step 8: Put it in the pot and continue to simmer for about 10 minutes, and the taro can be cooked thoroughly.

Step 9, the super delicious roast chicken with taro is completed.

Hello Easy way to make Tamako-yaki:

In fact, it is a simple, delicious and delicious snack.

Ingredients. 2 eggs.

1 piece (10 grams) of butter

1 tbsp sugar. A little starch solution.

Mozzarella cheese with a pinch of cheese.

1/2 tablespoon fresh shellfish.

Oyster sauce Two drops.

Method steps.

Break two eggs, just like the usual scrambled eggs, add a small amount of sugar and starch, and beat them together.

Pour the butter into a pan to melt (it is recommended to choose a small pan for easier handling), pour in just enough egg to fill the whole pan, at this time the egg liquid is thin and collapsed like a cake, and the rest of the egg liquid is set aside.

Roll the soft-boiled eggs into a pancake shape with a spatula and chopsticks and place them on one side of the pan, and then pour in the remaining half-circle of egg liquid to fill the pan with egg wash again.

Roll the egg wrap like a burrito using a similar method to step 3 to form a thicker burrito with the part you just rolled up, repeating several times until the egg is used up.

The last time the egg is formed, spread the mozzarella cheese on top of the uncooked egg mixture, (in fact, you can add cheese in the first few steps, according to personal preference) Roll up the cheese and omelet, add the egg burrito you just rolled up to form a larger egg burrito, and it is almost finished.

Put the rolled multi-layer omelet roll in the microwave and heat it for 30 seconds (you can omit it, I'm just afraid that the mozzarella cheese won't get the soft effect if it is not heated), and at the same time start to prepare the sauce (put the fresh shellfish and oyster sauce together, add a spoonful of boiled water and stir well, haha, how simple), cut the heated egg roll into your favorite shape, and finally pour the sauce you just blended, and you're done

Precautions. When rolling the quiche, turn on a low heat, and it is better to roll it when it is half-cooked, otherwise it will be very loose when it is old and cannot form a whole.

The sauce can be prepared according to personal taste, try sweet and sour will also be good.

material car this. 3 eggs, 1 8 teaspoons of salt, about 1 teaspoon of sugar, 50 ml of cow milk recipe. 1. Mix well with egg + sugar + salt + milk.

2. Sieve the net with a filter.

3. Dip a paper towel in oil, wipe the pan, and pour a little egg wash into the pan first.

4. After cooking, roll up and pour again, and repeat until the egg mixture is used up.

I don't know if you've seen this film about the first high in the late-night cafeteria, it's a Japanese TV series. There is a dish on it called Jade Burn. You can follow along. Nian Min.