What can you do with spicy chicken after eating dried chilies

Mapo tofu. Spicy fish.

Spicy fragrant pot, etc.

The preparation of mapo tofu.

Ingredients and dosage: 500 grams of tofu, 50 grams of dried chili peppers, 1 head of garlic, 1 piece of ginger, 50 grams of beef.

1.Wash the tofu in brine, cut into small pieces, soak in salt water and set aside.

2.Garlic, ginger, green onion minced, Pixian bean paste minced, garlic sprouts minced. I used beef sauce this time, which has a little beef.

3.The oil is boiled for 7 minutes, the green onion, ginger and garlic are fried to make the fragrance, the beef sauce is cut and fried evenly, the Pixian bean paste is full of fried red oil, and the sugar is added to taste.

4.Drain the tofu in a pot, stir well, add the chicken broth, bring to a boil over high heat, cover and turn to medium-low heat for 2-3 minutes. Mix the starch with a little water.

5.Thicken the starch in the water, sprinkle pepper powder and minced green garlic and stir well, and finish.

Preparation of spicy fish:

Ingredients and dosage: 1 fresh fish, 50 grams of dried chili, 50 grams of cooking wine, 100 grams of starch.

2.Heat the oil in a pan, add the bean paste and chili noodles and stir-fry until fragrant, pour in the minced meat and stir-fry, pour in an appropriate amount of water and bring to a boil.

3.Put in the fish pieces and cook for 4 minutes, thicken with water starch, drizzle with red oil, sprinkle with peppercorn powder and chopped green onions.

How to make the spicy incense pot:

Ingredients and dosage: 500 grams of vegetables, 100 grams of dried chilies, 100 grams of pork belly.

1.Favorite vegetables and ingredients are prepared by sorting.

2.Prepare the ingredients for primary processing: clean all the ingredients, remove the roots and tear the oyster mushrooms, slice the shiitake mushrooms, cut the roots of enoki mushrooms and wash them, peel and cut the bamboo shoots into strips, peel and slice the lotus root, slice the pork belly, slice the fish tofu, cut the sweet potato into strips, cut the tofu skin into small slices, slice the ginger, cut the coriander into sections, and cut the green onions into sections.

3.Put oil in the pan, fry the sweet potatoes until golden brown, and set aside.

4.Some ingredients such as fish tofu, bean skin, konjac shreds, enoki mushrooms and other ingredients can be blanched until 8 minutes cooked, and then removed and dried.

5.To make allspice oil: pour vegetable oil into a wok, add 3 star anise, 1 handful of Sichuan pepper, 3 bay leaves, fry until the seasoning turns brown yellow, remove the spices and pour them out, and set aside the base oil.

6.Fry the bell peppers in the bottom oil of the pot until they are spicy and fragrant, and then remove the bell peppers for later use.

7.Put the pork belly slices and stir-fry over low heat to bring out the oil.

8.Add a whole packet of spicy pot base and 4 teaspoons of Pixian bean paste, stir-fry the red oil and fragrance.

9.Add ginger, garlic and green onions and stir-fry until fragrant.

10. Put in the ingredients in turn, put the heat-resistant ones first (such as mushrooms, lotus root slices) and the non-heat-resistant ones (such as bamboo shoots), and quickly stir-fry evenly.

11.Add 4 teaspoons of sugar, stir-fry the bell pepper and stir-fry the ingredients evenly.

Preparation of spicy chicken.

The spicy chicken made in the traditional way is oily and the meat is still very hard. After improvement, it is crispy on the outside and tender on the inside, and the method is simple, no oil is required, and it tastes dry and spicy, especially with rice. ”

Ingredients. Chicken (to taste).

Seasoning. Peanuts (to taste) Dried chili pepper (to taste) Garlic (to taste) Ginger (to taste) Star anise (to taste) Sichuan pepper (to taste) Light soy sauce (to taste) Five spice powder (to taste) Sugar (to taste) Cooking wine (to taste) Cooking oil (to taste) Cumin powder (to taste) Sichuan pepper powder (to taste) Essence of chicken (to taste) White wine (to taste).

Kitchen. Wok.

1 The raw materials are as shown in the picture above.

The dried chili peppers are spicy when they are cut, and I cut half of them and half of them are not cut.

2 Cut the chicken into cubes and marinate for 30 minutes with 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 teaspoon of five-spice powder, 1/2 teaspoon of sugar, 2 tablespoons of cooking wine, and 1/2 tablespoon of cooking oil.

3 Bring water to a boil, put the chicken in quickly, bring to a boil, and pour a tablespoon of white wine. Boil again, remove and rinse to dry.

4 Put the chicken in 80% hot oil, half fry and half fry on high heat until golden brown, not too much oil. When it is slightly yellow, take it out and put it in again.

5 After the second re-frying, filter out all the oil, add salt, cumin powder, pepper powder, and stir well.

6 Pour in the dried chilies, garlic slices, star anise, and Sichuan peppercorns, stir-fry until fragrant, and the dried chili peppers become crispy. Add fried peanuts, mix well, sprinkle a little chicken essence and you're ready to go.

Tips: The three processes of spicy chicken are:

1. Marinating - Be sure to put enough salt in the marinade, because it is difficult to get the salt into the fried chicken. A teaspoon of salt is not too much, as there is a blanching step in the middle that will wash away the salt.

2. Blanching - why blanching, blanching makes the chicken half-cooked, and the process of frying in the back only needs to ensure that the outside is crispy, so that the chicken is crispy on the outside and tender on the inside! Second, if you fry the chicken directly with oil, the oil will be very dirty and difficult to use again. After blanching and draining, the chicken is clean, so the oil will not get dirty.

3. Frying - the second re-frying method can quickly ensure that the outside is crispy, and if you keep frying, you will lose too much moisture. This time, the fried chicken has changed from the usual full frying to half frying and half frying, which saves fuel and can be fried and colored quickly.

Afterword: When the chicken is marinated, add some light soy sauce and sugar to make it more flavorful.

The purpose of cooking oil is to make the meat more tender!

Ingredients: Chicken one pound (please increase if there are many people, and it will not be shipped after oil).

Ingredients: A few stalks of celery.

50-60g of dried chili peppers (the more chili peppers in this dish, the more sensations you have, and you can use varieties with low spiciness).

Sichuan pepper A handful (I used green rattan pepper).

White sesame seeds at least one tablespoon, not afraid of more, not to add it, because the main effect is to increase the appearance.

Vegetable water or stock Take a small bowl and use water if you don't have one.

Seasoning: 1 green onion.

Ginger 1 piece garlic 1/2 head.

1 star anise.

Two bay leaves.

3 tablespoons cooking wine.

Sugar a teaspoon.

Salt to taste, five-spice powder to taste.

1 tablespoon soy sauce.

Preparation of spicy chicken.

Wash the chicken and chop into small pieces.

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Marinate with cooking wine, five-spice powder, salt, green onions, and ginger for more than 20 minutes (the amount of salt in this step can be put enough at one time according to the amount of stir-frying).

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Wash and cut off the chili peppers (if the chili peppers are very short, you don't need to cut them), filter out the chili seeds and set aside (if you like to keep the chili seeds, separate them and add the seeds at the later stage of frying).

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Peanut oil is heated (mainly not from the perspective of flavor, but peanut oil is suitable for high-temperature frying, from the perspective of health, if you only pursue flavor, then it is still rapeseed oil to fry).

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Stupid, try a chicken nugget and wait for it to squeak and squeak.

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Pour all the chicken pieces into the oil pan (note that it is best to have a large pot of wide oil, ** the amount of meat in it is small, the pot is small, and the pot is not suitable for a little more meat).

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After the chicken pieces are set, turn to medium-low heat to completely fry the chicken pieces thoroughly, and the color turns from white to yellow, and then remove them.

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Heat the oil again and fry the chicken pieces twice, the heat can be a little bigger, forcing out the excess fat and making the surface more golden.

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Fry the chicken until golden brown and fragrant, then remove it, drain the oil and set aside.

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Add a little vegetable oil to the pot and stir-fry the peppercorns and ginger slices over low heat (there are peppercorns, this step takes a short time).

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Add green onions, garlic, star anise and bay leaves and stir-fry together (my family can eat hemp, and the peppercorns are not filtered out).

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Add the cayenne peppers. Please click Enter a description.

Stir-fry evenly, and the aroma of a strong restaurant will continue to waft out.

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Add the fried chicken pieces and continue stir-frying.

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Add very little sugar and salt.

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Cooking wine (I ordered baijiu directly), soy sauce and five-spice powder; If you want to make the chicken chewy, you can also add a little stock or vegetable water.

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Finally, add the celery segments.

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Stir-fry until broken, sprinkle with white sesame seeds to garnish, and gorgeously open the chili pepper to find the spicy chicken is complete.

Preparation of spicy chicken.

Step 1: Prepare the ingredients: four chicken thighs, dried chilies, ginger, etc.; Ingredients:

cooking wine, sesame seeds, oil and salt, minced garlic, etc.; Individuals like to eat chicken thighs, you don't have to use chicken thighs to make spicy chicken, the whole chicken is OK, see which part of the chicken you like to eat can be used to make spicy chicken, first wash the ginger and cut it into ginger slices. Prepare a small bowl, put the dried chili peppers into a small bowl and then add an appropriate amount of water to soak, clean the chicken thighs you bought, put them on the cutting board and cut them into small pieces with a knife, the size is not clearly specified, prepare a basin, and put the cut chicken pieces into the pot.

Step 2: Add an appropriate amount of cooking wine to the basin, put the ginger into the basin, grasp the cooking wine and chicken with your hands, let it marinate for a few minutes, and then take out the ginger slices when the time comes, and then add an appropriate amount of vegetable oil to the basin, bring clean disposable gloves, and grasp the vegetable oil and chicken pieces evenly, this step is very important, so that there will be no sticking to the pan and sticking together when the pot is fried in the back, and it is easier to fry each other. Boil water, add a small amount of oil, use high heat at this time, put the chicken pieces into the pot and fry them, and wait until the surface of the chicken pieces is browned and then take them out for later use.

Step 3: Take out the soaked dried chili peppers, drain the water, add a small amount of oil to the pot, put the drained dried chili peppers into the pot and stir-fry, wait until the oil in the pot turns red, or you can smell the strong smell of chili peppers, you can put the ginger slices and minced garlic into the pot and stir-fry together, and then put the chicken pieces that have been fried once into the pot and stir-fry together, add an appropriate amount of sesame seeds into the pot after a minute, and see that the spicy chicken made by others generally has sesame seeds, and the smell of sesame seeds is still very fragrant after stir-frying. Finally, don't add salt directly before coming out of the pot, I personally think you should add a little water, add some salt, and put the spicy chicken into the salt water to add more flavor.

The spicy chicken preparation is as follows:

1) Cut the garlic sprouts into small pieces, the chicken into small pieces, the ginger pieces into small pieces, and cut the mushrooms in half (keep the water for soaking the mushrooms and don't pour them) and set aside.

2) After the ginger bursts out of the fragrance, add the chicken pieces, a little cooking wine, and when the moisture of the chicken is dry, add the chili seeds, add soy sauce, salt and pepper and stir-fry.

When pouring in the water for soaking shiitake mushrooms, a little water from the bottom of the bowl is not needed to prevent the sand from entering the bowl.

Pour the garlic sprouts into the pot, mix well with the chicken pieces, and fry the garlic sprouts to no longer have a fragrance.

Endless glutinous rice dumplings are bottled and can be used for noodles, stir-fried pot meat, and mapo tofu.

Spicy chicken is one of the earliest dishes to debut in the rivers and lakes, and it can be said to be the big brother in the rivers and lakes cuisine. With its unique charm, it stands out from the crowd of chicken dishes. The ingredients of this dish are particularly particular, and the main ingredient must be selected to kill and cook the domestic rooster to protect.

Fresh and tender and fatty, the auxiliary materials are not Sichuan-made Erjintiao chili pepper and Sichuan-produced Maowen peppercorns, so the dishes cooked in this way are fragrant and tempting.

Human appetite, spicy and crispy, fresh and tender slag.

1.Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover all the chicken, rather than a few chili peppers and peppercorns in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3.The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for half a day to fry dry, it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all.

So the fire must be big, the outside is crispy, and the inside is relatively tender.