The red oil recipe of the Leshan bowl chicken, and what are the ingredients for the Leshan bowl chic

The following is the red oil recipe for the ordinary home-cooked red oil flavored bowl chicken::

1. According to personal preference, prepare pig bones, duck racks or chicken racks to blanch and remove blood, put them in another pot of water, then add ginger slices, green onion knots, pepper, and peppercorns to boil over high heat, turn to low heat and simmer for 2-3 hours, and finally remove the ingredients in the pot and discard, and let the stock cool for later use;

2. Pour cooking oil into the pot and boil until it is 8 hot, add ginger slices, green onions, and Sichuan peppercorns and fry until they change color, remove and discard, reduce the oil temperature to 4 percent, and then add bay leaves and star anise to fry the fragrance, remove and discard; Remove the dregs from the oil and let it cool for later use;

3. Add fennel powder, garlic paste, minced ginger, chicken essence, salt, and sugar to the pre-boiled broth, add the remaining oil after stir-frying the spices in step 2, stir gently while adding, and then add the cut millet spicy rings after stirring evenly;

4. Cut the ingredients into pieces or slices that are easy to string together, cook them in a pot until they are broken, put them in the prepared soup (the soup is completely submerged in the ingredients), and let them marinate for more than half an hour before eating.

This is very simple, there are ways to use it, just add water or stock in proportion. I am Yong's Hongfan cold pot skewers bowl chicken seasoning is very refreshing, you can do it, whether it is red oil spicy or rattan pepper flavor

If you have a finished product, why bother to mix it yourself If you eat it at home, you can adjust it yourself, but if you open a store, it is recommended to take the finished product The taste can reduce a lot of uncontrollable places.

Sichuan Bowl Chicken Training, Bowl Chicken is a traditional Sichuan snack, which belongs to Sichuan cuisine. Bowl chicken is easy to eat and comes in a variety of flavors. Generally popular are rattan pepper flavor and red oil flavor.

A lot of bowl chicken is very inauthentic, especially now many supermarkets sell bowl chicken is very untasty. The authentic bowl chicken tastes very good. The most important thing in the bowl chicken is the refining of red oil.

Today we are going to share the refining method of chicken red oil.

Bowl Chicken Red Oil Production:

1.Pour in salad oil (rapeseed oil is also available, generally salad oil is relatively cheap, and salad oil is basically used);

2.Add the spices, fry the spices until golden brown, remove and do not remove;

3.When the oil temperature drops to 150-200 degrees, add sesame seeds;

4.Fry the sesame seeds until slightly browned;

5.Put in the chili noodles and divide them into three times, so that the red oil of the bowl chicken is more layered (the chili noodles can be thicker);

6.Pour in an appropriate amount of sesame oil;

7.Pour in the peppercorn noodles, thirteen spices, thirteen spices only a little bit, almost one gram is enough;

8.Add a small cap of liquor;

9.Put the red oil up, leave it overnight, and then use it, it is very fragrant and the color is also very beautiful. The red oil of the bowl chicken is ready.

Our bowl chicken red oil, skewer red oil, noodles red oil, their production oh has a certain difference. It is also very convenient to start a business, whether it is to open a store or a cart, it is very good to sell it exclusively or with it.

Bowl Chicken Training Two Bowl Chicken Flavors:

1. Red oil bowl chicken:

The red oil flavor is the earliest bowl chicken flavor, which inherits the hot pot style and improves it at the same time, paying more attention to the quality of the oil, and it can be said that the red oil flavor is more important than the red oil flavor.

2. Rattan pepper bowl chicken:

The appearance is completely different from the red oil bowl chicken, the soup is white and white, but the entrance still has a spicy taste, spicy and sweet is the main feature of rattan pepper bowl chicken, rattan pepper bowl chicken is currently popular in Chengdu is not less than red oil flavor.

Sichuan bowl chicken training, alongside"Bowl chicken"Listening to the name, I feel very novel, and the name of the dish is unique and intimate. It is convenient and interesting to eat, the chicken nuggets, lotus root slices, and black fungus soaked in the red soup are carefully worn on the bamboo skewers, dipped in the sauce carefully prepared by the store, and it really tastes like a unique flavor, the chicken nuggets embellished with the tips of the trembling bamboo skewers are full of soup, and the red soup slowly slides down the chicken nuggets, and the mellow aroma of sesame seeds is mixed with the spicy taste of the chicken in the tongue. Authentic bowl chicken can be made in two flavors, spicy and non-spicy, if you are a person who is not spicy or happy, then you must eat spicy undoubtedly, which makes people hearty and extremely enjoyable.

The bowl chicken puts the vegetables skewered with bamboo skewers into the rattan pepper oil soup and fishes them, and then raises them to the mouth, which is oily and dripping, spicy and fragrant.

Bowl chicken core recipe.

1. Of course, the soup recipe of bowl chicken is based on the ingredients, and the two complement each other to make delicious bowl chicken. Edible salt, rattan pepper fruit, rapeseed oil, chopped green onion, rice wine, minced ginger, garlic, bean paste, chicken broth, sugar, chili oil, white sesame seeds, pepper powder, pepper powder are all indispensable.

2. Make the soup and prepare the ingredients.

We saw that we needed chicken soup, so we needed to prepare a baby chicken and clean the chicken. Add water to the pot to cover the chicken, put the green onion and old ginger slices, this is to remove the fishy smell at the same time, the chicken soup is more delicious and light, point the rice wine to make the taste more intoxicating, boil over high heat and boil for 15 minutes to get out the chicken.

3. The production of bowl chicken fat.

Clean up the rattan pepper fruit in April, but don't wash it, and then boil the oil, boil the rapeseed oil in the pot until there are no bubbles, pour the oil on the rattan pepper fruit spoonful by spoon, until the oil completely submerges the rattan pepper fruit, after the oil is still for 24 hours, we scoop out the rattan pepper fruit with a colander, and the rattan pepper oil is ready.

4. Make chili oil for chicken in a bowl.

First of all, we need to prepare a bowl of dried chili noodles, the bowl is as big as possible, and then pour half a bowl of rattan pepper oil into the pot to heat, when the oil is hot, pour the hot oil directly into the bowl with the dried chili noodles, and then stir it with a spoon, we can smell the super fragrant chili pepper.

5. Make bowl chicken with soup.

Strain the boiled chicken broth, leave about three bowls of chicken broth in the pot, add bean paste, garlic slices, salt, pepper noodles and sugar, ** boil for about ten minutes, we see that the color of the soup in the pot has changed, and then we use a strainer to filter the soup in the pot into a large bowl with chili oil and let it cool.

6. Garnish the soup of the bowl chicken.

Heat the pot, then we pour the white sesame seeds prepared in advance into the pot, and start stir-frying, the fragrance of the sesame seeds fried is not to mention how fragrant, sprinkle a layer of white sesame seeds on the red surface of the soup base, stick a layer of sesame seeds after skewering shabu-shabu, and the entrance is crispy, bite into the sesame seeds and the oil fragrance of sesame seeds.

Bowl chicken is a local specialty snack in Leshan, Sichuan, which belongs to Sichuan cuisine and has a history of hundreds of years. "Bowls"Referring to the clay pot, the outside of the bowl is painted with red and yellow porcelain dragon patterns, the bowl is filled with spicy-based condiments, the dishes are skewered with skewers after special processing, and are cooled and soaked in various flavors of condiments, and they are self-eaten when eating, which adds more interest in addition to the long taste.

Ingredients: 700 grams of rooster.

Excipients: 15 grams of sesame seeds, seasoning: 50 grams of ginger, 100 grams of green onions, 15 grams of cooking wine, 3 grams of pepper, 5 grams of salt, 8 grams of soy sauce, 3 grams of monosodium glutamate, 3 grams of chicken essence, 150 grams of chili oil, 8 grams of Sichuan pepper powder, 10 grams of sesame oil, 3 grams of sugar.

Characteristics of the bowl chicken.

The color is red and bright, the chicken is delicate, spicy and slaggy, and the fragrance is mellow, which is suitable for accompaniment to the meal and wine.

Method 1Native chickens are slaughtered and cleaned;

2.Wash the ginger and break it with a knife;

3.Wash the green onions, tie the green onions into knots, and cut the green onions into horse ear shapes;

4.Put the pot on medium heat, boil water until boiling, add local chicken, ginger, green onion knots, cooking wine, pepper, bring to a boil, and skim off the foam with a spoon;

5.Use low heat, slowly cook until nine mature, remove from the fire, soak the original soup until it is fully cooked, remove it to cool and drain the water, and cut it into pieces about centimeters thick;

6.Take another mixing basin, put refined salt, soy sauce, sugar, monosodium glutamate, chicken essence, and chicken soup into the stirring and dissolve, pour in the chicken pieces, add horse's ear onions, pepper noodles, chili oil, sesame oil, mix evenly, put it into the abalone plate, and sprinkle it with cooked sesame seeds.

Leshan bowl chicken accompaniment and production, the first selection of more than half a year of high-quality chicken, the second stock to make spices star anise, cumin, cloves, sannai, cinnamon, bay leaves, ginger, the third to make boiled chicken boiling water pot into spices and chicken boil for 50 minutes from the pot, the chicken filtered spice impurities water cold and ready to use, the chicken should also be cold in the cut. Soup stock to make boiled chicken soup after removing the oil slick, add such as, chicken essence, monosodium glutamate, salt, millet spicy, rattan pepper oil, sesame seeds, red oil, and the delicious bowl chicken is ready.

1. Divide the chicken into chicken thighs, chicken breasts, chicken wings, chicken bones, chicken feet, chicken gizzards, chicken livers and other parts.

2. Wash the chicken pieces (except the chicken breast) with blood and water, put them in the pot, add the boiled chicken material and an appropriate amount of water, and cook until the chicken thighs are 9 minutes cooked (no blood flows out when inserting bamboo skewers) and remove them; Turn off the heat, put in the chicken breasts, soak for 5-8 minutes and remove. Let all the chicken pieces cool thoroughly. Leave the chicken bones in the soup pot and continue to boil.

3. Debone the chicken thighs and change all the chicken pieces to a palatable size.

4. Skewer the chicken pieces on bamboo skewers.

5. Skewer the vegetables on bamboo skewers and blanch them in boiling water with salt. (The side dishes can be blanched directly in the original soup without the spicy and spicy sauce.) ）

6. Let all the vegetables cool.

7. Prepare all the ingredients for frying.

10. Put the fried ingredients into the pot where the chicken pieces are boiled and cook over medium heat for 20 minutes. Strain the soup and let it cool.

11. Mix the soup in 10 with the spicy sauce material and burn it evenly.

12. Put the chicken skewers into the soup and soak them thoroughly.

As a representative snack in Sichuan cuisine, bowl chicken is loved by diners at home and abroad because of its unique spicy taste and rich taste. Among them, the Leshan bowl chicken in Sichuan Province is highly recommended, and then we will share the authentic Leshan bowl chicken recipe.

Ingredient. The ingredients of Leshan bowl chicken are very simple, mainly including: chicken nuggets, bean skin, tofu skin, black fungus, mushrooms and so on. Among them, crushed peanuts and sesame powder are also essential seasonings.

Seasoning. The seasonings for the preparation of Leshan bowl chicken mainly include bean paste, Sichuan pepper, ginger, green onions, garlic, edible oil, etc. Among them, bean paste and Sichuan pepper are the core condiments of Leshan bowl chicken, and good quality raw materials must be selected.

Steps: 1.Prepare the ingredients: Clean the chicken pieces, bean skin, tofu skin, black fungus and mushrooms, cut them into pieces of appropriate size and set aside.

2.Hot pan with cold oil: Add oil to the hot pan, add bean paste, Sichuan pepper, ginger, green onion and garlic, and stir-fry until fragrant.

3.Add the ingredients: Add the prepared ingredients to the pot and stir-fry evenly so that the ingredients can fully absorb the aroma.

4.Add water: Add an appropriate amount of water, bring to a boil and simmer over low heat until all ingredients are cooked thoroughly and flavorful.

5.Seasoning: Add an appropriate amount of salt and chicken essence according to taste, then mix in a little sesame oil, peanuts and sesame powder.

How to eat. Put the ingredients of the cooked Leshan Bowl Chicken into a bowl, then pour in the rich soup, sprinkle with peanuts and sesame powder, stir well and serve.

Tips: 1.The water used to cook the chicken should be sufficient, so as not to make the sauce too slippery and affect the taste.

2.Ingredients can be added as appropriate, such as fish balls, beef, etc.

3.Sichuan pepper and bean paste are made from fresh raw materials, and do not overdo it, so as not to affect the appetite due to the heavy taste.

Through the above introduction, we can see that it is not difficult to make authentic Leshan bowl chicken, as long as you choose good ingredients, pay attention to the heat, and cooperate with appropriate seasoning, you can enjoy the spicy taste and unique texture of this delicacy.

<> "Red Oil Bowl Chicken Stalls Entrepreneurship Formula."

1. The production of scallion oil.

Ingredients: 50 grams of Dahui, 60 grams of Xiaohui, 40 grams of onions, and 50 grams of ginger. Try to preserve the roots; 2 grams of small merchant incense, 1 gram of lemongrass, 3 grams of mountain relatives, 1 gram of bay leaves, 3 grams of star anise, and 3 grams of white buckles.

Operation steps: Add salad oil to the pot, put all the remaining raw materials except spices into the pot, continue to fry for five minutes on low heat, add spices, fry until the vegetables are all drained, turn off the heat and pour them into a container to seal, and use them the next day.

Second, the production of chili oil:

Preparation: 80 grams of bell pepper (flavored) 50 grams of new generation of dried chili peppers, 30 grams of spicy bottle (spicy), 10 grams of flower poles, 60 grams of peanuts.

Operation steps: Add a little vegetable oil to the pot, fry the Zimantian star pepper bell pepper with low heat and fry it crispy, and then fry the pepper and peanuts in the pot until fragrant: mix all the above fried ingredients and put them into the stone to crush, add a hook of magic powder to search and mix the cover blindly and evenly set aside, add 1400 grams of lime oil in the pot, heat to 250 degrees over medium and high heat.

After the oil temperature is properly cooled, add the whole oil, onion, garlic and fry for five minutes, then add the fragrant ban - fry dry, burn the oil temperature to 200 degrees over high heat, turn off the fire, remove the ginger and shallots, and then take a small amount of oil from the pot and pour it into the material to mix, let the branch first diffuse the temperature, and wait for the oil temperature to cool to 150 degrees, pour the oil gold part into the broken material, add 30 grams of sesame seeds: let it stand and cool, seal and ferment until the next day.

3. Brine production:

Spice packet: Add 250 grams of home-made marinade, boil with 5 catties of water to marinate vegetables.

Fourth, the production of stock:

Materials are ready for digging molds: 4 chickens or chicken bones, 2 large bones, 150 grams of raw difference, 50 kilograms of water, and 100 grams of white wine.

Production process: After the chicken rack is watered, take it out and clean it, put it in the soup barrel and add 50 catties of water, 200 grams of raw difference, 50 grams of liquor, boil over high heat and turn to low heat for 2 hours.

Fifth, the blending of spicy sauce.

Take the container and add it in turn: 600 grams of broth to cool, add 14 grams of chicken paste, 13 grams of Maggi fresh, 7 grams of fish sauce, 21 grams of spicy fresh sauce, 8 grams of aged wax, 17 grams of sesame seeds (after mixing) and 5 grams of garlic slices.

20 grams of chicken essence and monosodium glutamate, 4 grams of sugar, 1 gram of white lake pepper, 5 grams of Sichuan pepper powder, 10 grams of white sesame seeds, 70 grams of rattan pepper oil, 40 grams of green millet pepper rings, 190 grams of red oil, 5 grams of salt (can be adjusted according to taste), add 60 grams of scallion oil.

6. Blending of rattan pepper juice.

Preparation of rattan pepper flavor: prepare 600 grams of cold broth, add 150 grams of millet pepper rings, 5 grams of ginger and garlic slices, 20 grams of chicken balm, 20 grams of white vinegar, 4 grams of sugar, 5 grams of green pepper powder, 20 grams of chicken essence monosodium glutamate, 9 grams of fish sauce, 5 grams of salt, 150 grams of rattan pepper oil, 10 grams of white sesame seeds, 45 grams of fresh rattan pepper, and 70 grams of scallion oil.