Where to buy yellow braised chicken rice sauce, which brand of yellow braised chicken sauce is authe

Ingredients: Chicken thighs to taste.

Dried shiitake mushrooms to taste.

Cooking wine to taste.

Light soy sauce to taste.

Ginger slices to taste.

Minced red pepper to taste.

Vegetables to taste.

Yellow Braised Chicken Rice] preparation.

Dried shiitake mushrooms are boiled in hot water, while retaining the shiitake water.

Add cooking wine and light soy sauce to the chicken thighs and marinate for 20 minutes.

Stir-fry the ginger slices and red pepper until fragrant, then add the marinated chicken thighs and stir-fry for about 2 minutes.

Pour into a casserole, add mushroom water, mushroom slices, light soy sauce, rock sugar, salt, cover and simmer for 15 minutes.

Add the potatoes, onion, green peppers, enoki mushrooms, shutters, dried red peppers and garlic cloves again and simmer for 5 minutes.

Open the lid, sprinkle with minced green onions, and you're done!

A lot online. There are nearly 100,000 stores in the country, and if you don't make money, you won't open so many. Yellow stewed chicken belongs to rice fast food, rice fast food is the largest market for domestic catering, 5 out of every 10 people eat fast food.

The gross profit of yellow braised chicken and rice can reach 70% for dine-in and 40% for takeaway, and the profit is also the highest in the catering industry. After so many years of market precipitation, it has been highly recognized by the market and has a stronger ability to resist risks than other catering categories. Because there is no need to advertise the store, many people will eat it.

It is very important to make food and beverage tastes. Chef Bao Niang Braised Yellow Braised Chicken with Abalone Sauce is an upgraded version of ordinary Braised Chicken, with a better taste, and the main product is the more popular "Spicy Braised Yellow Braised Chicken with Abalone Sauce", the chicken plus abalone sauce is more delicious, and the soup is better for rice, and young people like it, so the sales are good.

Now opening a store is not just a matter of learning a technique, mom-and-pop shops and individual stores generally have poor management capabilities, they have to do everything by themselves, and they don't understand anything, and it is inevitable that they will go out of business. The traditional yellow stewed chicken franchise brand basically collects the franchise fee and does not pay attention to online and offline management, many franchisees have little or no online takeaway, and they do not understand the operation of the store, and the revenue of the franchise store is very poor, and the bankruptcy is inevitable. Bao Chef Niang Huang Braised Chicken is currently doing relatively well, with a dedicated online and offline operation team to carry out unified management of franchisees, including store opening management, activity management, word-of-mouth management, etc., to solve the customer problems of franchisees and greatly increase the revenue of franchisees.

Bao Chef Niang Yellow Braised Chicken provides door-to-door site selection (choosing a good location is equal to half of the success), decoration design, free training, opening activities, door-to-door stores, takeaway hosting and other services, is a real full support, each link has a special person responsible, the whole service, franchisees can easily open a store without experience. There are many dishes, including yellow braised chicken series; Hot pot chicken series: Casserole rice series:

side dish supplementary meal series and so on. There is a menu R&D team, and basically a new product will be released every three months.

Sauce recipe for braised chicken rice:

1. Ingredients: 200 chicken thighs, mushrooms, 2 green peppers.

2. Ingredients: ginger slices, dried chili peppers.

3. Seasoning: 1 spoon of salt, 2 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of white pepper, 1 and a half spoons of sugar, 1 spoon of monosodium glutamate.

4. All kinds of snacks can be learned in commercial store opening technology can be Jiawei in front of English b f t followed by 3 3 9.

Extension of the sauce recipe for braised chicken rice:

Yellow stewed chicken rice is also called fragrant chicken pot, thick sauce chicken pot rice. It is a traditional famous food of the Han nationality originating from Tianqiao District, Jinan City, Shandong Province, and belongs to the Shandong cuisine.

Yellow Braised Chicken Rice] preparation.

1. Cut the dried chili pepper into rings, wash the whole coriander, slice the ginger, chop the garlic, flatten the green onions, and cut them into sections.

2. Remove the stems of the mushrooms, wash them, and cut them into pieces; Wash the bare chicken and chop it into chunks; Mix 2 small pieces of bean curd and 2 tablespoons of bean curd juice into a paste. Shape.

3. Heat 2 tablespoons of oil, stir-fry the ginger slices and green onions until fragrant, pour in the chicken pieces and stir-fry on high heat until they change color.

4. Add 1 tablespoon of Haitian Premium Straw Mushroom Dark Soy Sauce to color, pour in a bowl of water, add star anise, Sichuan pepper, dried chili, grass fruit and minced garlic.

5. Add 1 tablespoon sweet noodle paste, tofu milk, 1 4 tablespoons salt and 1 2 tablespoons sugar to taste.

6. Cover and bring to a boil over high heat, change to low heat and simmer for 10 minutes until the soup is thick.

7. Add coriander and mix well, pour in 1 4 cups of cornstarch water to thicken, and then remove from the pot.

The food of the world has its origins. Everyone wants to eat authentic food for themselves and not imitations of others, because only then can we know why it is spread and liked. Grilled chicken has been popular on the streets from obscurity to now, and it has not been replaced until now.

It makes sense, but many friends will still ask a question, which brand of yellow braised chicken sauce is more authentic?

To be authentic, it must be the yellow braised chicken sauce produced by Shandong Lingjie Catering Management Consulting, because its birthplace is here, but it does not mean that the yellow braised chicken sauce produced here must be authentic. The key lies in the usage, popularity, and consumer liking of the merchant.

Shandong Lingjie Catering Management Consulting **** has been producing grilled chicken sauce for many years, adhering to the traditional technology, undertaking modern food culture, and producing grilled chicken sauce that is more suitable for consumers' tastes. Fully automatic assembly line production, safe and hygienic. Merchants who use Lingjie Catering Company to produce yellow stewed chicken sauce are all over the country, with a hundred years of inheritance and authentic deliciousness, so look for Shandong Lingjie Catering.

Half of three yellow chickens.

Seasoning for marinated chicken: salt, light soy sauce, oyster sauce, ginger slices, cooking wine, etc.

Seasoning: dried chili, garlic, sugar, dark soy sauce, shiitake mushroom water, etc.

Garnish: dried shiitake mushrooms, fungus, winter bamboo shoots, green and red peppers.

2. First of all, soak the fungus and shiitake mushrooms in advance, and it is best to clean the winter bamboo shoots first, otherwise there will be an astringent taste, chop the chicken into pieces, rinse off the blood with water, and then drain the water.

**。3. Put the chicken into a bowl, add some of the marinade seasoning we have prepared above, and marinate for about 15 minutes.

4. Next, process the side dishes, cut the shiitake mushrooms, fungus, and winter bamboo shoots into pieces and filaments for later use. Red peppers and green peppers are also washed and cut into pieces for later use, and the mushroom water should not be poured out, set aside.

5. Put oil in the pot, turn to low heat after the oil temperature rises, pour in the chicken pieces and the sauce for marinating the chicken pieces, stir-fry the chicken until golden brown, fry the fat of the chicken and put it out.

**。6. Put some minced garlic and dried chili peppers in the remaining oil, pour in the side dishes, then add the chicken, stir-fry over high heat, then you can add seasonings, put in some dark soy sauce rock sugar and mushroom water, turn the heat to low heat and simmer it.

Finally, when it is almost cooked, use high heat to reduce the juice, green peppers and red peppers are best to be rear, so that they taste crispy, and a simple stir-fry is completed.

<> "Yellow Braised Chicken Rice Home Version."

Ingredients: Half a fresh three-yellow chicken, marinated chicken: ginger slices, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1 2 teaspoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce Ingredients:

100g of Shuifa winter bamboo shoots, 10 dried shiitake mushrooms, 10g fungus Seasoning: dried red pepper, 2 cloves of garlic, 1 2 teaspoons of salt, 1 teaspoon of rock sugar, 1 2 teaspoons of dark soy sauce, appropriate amount of shiitake mushroom water, 2 tablespoons of cooking oil, Decorative seasoning: 1 chives, 1 green and red pepper.

Method: 1. Shiitake mushrooms, fungus, soak in advance;

2. Cut the bamboo shoots into pieces, wash them and soak them in water to remove the astringency;

3. Chop the chicken into walnut pieces, soak it in water in advance, and change the water several times in the middle until the water is clear;

4. Use sterilized tea towels or kitchen paper to absorb the water of the soaked chicken;

5. Add ginger slices, 1 tablespoon of cooking wine, 1 teaspoon of five-spice rolling noodles, 1 2 teaspoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, grasp well, marinate for more than 20 minutes;

6. Drain the bamboo shoots and set aside; Cut the mushrooms into thick strips and set aside; Wash the fungus and tear it into small pieces for later use; Chives cut diagonally into sections for later use; Finely chop the garlic and set aside; Dry red pepper scrub clean and set aside; If you add green and red peppers, you should also prepare them at this time; The water for soaking shiitake mushrooms is clarified to remove impurities and set aside;

7. Boil the mushroom water or put it in the microwave until it is close to boiling and set aside.

8. Put oil in the pot, heat the pan with cold oil and low heat, add the chicken pieces and all the marinades, slowly stir-fry until the chicken is oily and the surface is golden, and set aside; Stir-fry the dried red pepper with minced garlic in the original pot until the pepper is dark jujube red; Add fungus, mushrooms and bamboo shoots, turn to high heat, and stir-fry evenly; Add the chicken and backhoe evenly over high heat; Add rock sugar and dark soy sauce and stir-fry evenly; Add the heated mushroom water, cover the chicken; If the mushroom water is not enough, you can add some boiling water; After boiling over high heat, turn to low heat, cover the pot and simmer until the chicken is cooked through, check and stir-fry in the middle; Add an appropriate amount of salt to taste, and turn to high heat to reduce the juice; Collect until the soup is thick, add chives and green and red peppers, stir-fry evenly, turn off the heat and remove from the pot.

Precautions: 1. Cooking tips: prepare all the ingredients including seasonings before cooking, and the operation process will be handy and very smooth; Stewed chicken must be boiled with boiling water, otherwise the fried hot chicken will be stirred by cold water, and the chicken will die and not taste good, which is the reason for heating mushroom water.

4. The final juice is grasped by yourself, if you want more soup, you can collect it for a while, if you want the soup to be viscous, you can collect it for a while, there is no fixed standard, this is the characteristic of home-cooked food - what suits you is the best.

5. Don't forget to simmer a pot of rice.

<> "Yellow Braised Chicken Rice.

Ingredients: chicken thighs, potatoes, green peppers.

Sauce: 2 tablespoons raw soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon soybean paste, 1 tablespoon sugar.

Condiments: garlic, ginger, dried chilies.

Method:1Blanch the chicken thighs with cooking wine and remove them for later use;

2.Stir-fry dried chilies, ginger and garlic until fragrant;

3.Pour in the chicken thighs and stir-fry;

4.Pour in the sauce to color;

5.Cover the chicken thighs with water;

6.Put the potatoes and simmer together for 15 minutes;

7.Finally, put the green pepper and reduce the juice over high heat.

There's no recipe for this.

is being studied, the material is very simple, the main thing is fuel consumption, don't be deceived by joining.

If you join, you can directly get the prepared sauce.

If you want to open a similar one, but you can't use this name, you can try to match what you want, and the public likes it, and business will be booming.

It is estimated that this sauce cannot be known, and if it is known, it cannot be told, what about trade secrets.

You have such a problem, suspected of advertising.

Ingredients: 1000g fresh chicken thighs, 50g shiitake mushrooms

30g fresh ginger and 25g chili pepper

Appropriate amount of salt for excipients: 30g of light soy sauce

Dark soy sauce 10g monosodium glutamate 5g

Cooking wine 10g yellow braised chicken rice preparation method steps.

1.Prepare a pressure cooker before all the work begins.

2.Cut the chicken pieces into pieces, wash them, control the moisture, and put them in a pressure cooker.

3.Wash the mushrooms and cut them into cubes and put them in a pressure cooker.

4.Wash the ginger and cut it into cubes and place it in a pressure cooker.

5.Add a small amount of dark soy sauce.

6.Add light soy sauce.

7.After putting all the ingredients together, you can cover the lid and put it on the fire, and then turn off the heat after simmering for 10 minutes.

8.After the stewed chicken is done, don't rush to eat, there is still one step left, cut the pepper into the pot, stir well with the chicken pieces, and now all the work is done.

9.Put the braised chicken in a casserole, serve a bowl of rice, and start enjoying the meal.

TipsThroughout the production process, there are two things to keep in mind to ensure that it tastes delicious: first.

First, the water can not be added more, to add less water, only the less water, the more fragrant the yellow stewed chicken can be, first.

Second, the green pepper can not be put early, and the fragrance cannot come out if it is put early. Okay, that's all you need to pay attention to, foodies get started.

I have a formula, and the physical store is in operation, **affordable,