How to make Zuo Zongtang chicken, how to do Zuo Zongtang chicken

Ingredients: 600g chicken thighs.

Excipients: 15g red pepper 40g egg white.

Seasoning: 5 grams of garlic, 3 grams of ginger, 10 grams of starch, 5 grams of sesame oil, 50 grams of vegetable oil, 10 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of vinegar.

The practice of Zuo Zongtang chicken:

1.After the chicken thighs are deboned, spread out, cut into shallow oblique knife lines, and then cut into 2 cm * 2 cm blocks, add egg whites and 10 grams of soy sauce and mix well; Remove the seeds of the peppers and cut them into 6 cm pieces; Finely chop the garlic and ginger.

2.Heat 200 grams of frying oil, add the chicken pieces and fry them, remove and drain.

3.Heat 20 grams of oil in the pot, fry the chili pepper until brown, then put the diced chicken, add monosodium glutamate, soy sauce, vinegar, minced garlic and ginger and stir-fry evenly, and finally pour 20 grams of cornstarch water (10 grams of cornstarch plus water) to thicken and sesame oil.

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Ingredients: 3 chicken thighs, 370g, carrots (1 3 cloves), garlic (3 cloves), green onion (1 spine).

Marinade: 1 egg white, 1 tablespoon rice wine, 1 tablespoon light soy sauce, 1 tablespoon oil, corn starch (1 tablespoon).

Sauce: white vinegar (1 tablespoon), light soy sauce (2 tablespoons), rice wine (1 tablespoon), tomato paste (1 tablespoon), sugar (1 2 tablespoons), chicken broth (1 2 tablespoons).

Seasoning: oil (1 bowl), cornstarch (1 2 tablespoons).

Step 1: Wash the chicken thighs and remove the bones, cut the meat into pieces, add 1 egg white, 1 tablespoon rice wine, 1 tablespoon light soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch, mix well, marinate for 30 minutes to taste.

Step 2: Peel the carrots, first cut into thin slices, then into triangles; Chop the garlic into puree, chop the green onion into chopped green onions; Mix 1 2 tablespoons cornstarch and 3 tablespoons of water into cornstarch water.

Step 3: Take half a bowl of water, add 1 tablespoon white vinegar, 2 tablespoons light soy sauce, 1 tablespoon rice wine, 1 tablespoon tomato paste, 1 2 tablespoons sugar, 1 2 tablespoons chicken broth and 1 tablespoon minced garlic and mix well to make a sauce and set aside.

Step 4: Heat 1 bowl of oil into the pot, pour in the chicken thighs and fry them on high heat for 2 minutes, then change to low heat and fry them slowly for 5 minutes, and drain the oil when the meat is cooked.

Step 5: Pour out the remaining oil from the pot, stir-fry the garlic and carrot slices, pour in the sauce and cook until boiling, pour in the chicken thighs and stir-fry to taste, sprinkle with chopped green onions, and then remove from the pot.

The method of Zuo Zongtang chicken is as follows:

Ingredients: 2 chicken thighs, 1 green pepper, 2 red peppers, 1 egg, 40g light soy sauce, 10g cooking wine, 1g pepper, 1g ginger powder, 1g salt, 10g tomato paste, 10g rice vinegar, 50g starch, 5g green onion, 3g garlic, cooking oil, water.

Tools: kitchen knives, cutting boards, basins, bowls, spoons, chopsticks, pots, pot skins to make spatulas, plates.

1. Cut the chicken thighs into cubes, add 20g of light soy sauce, 10g of cooking wine, 1g of pepper, 1g of ginger powder, 1 egg and 1g of salt, mix well and marinate for 20 minutes.

2. Prepare half a bowl of water, add 10g of tomato paste, 10g of rice vinegar and 5g of starch and mix well.

3. Coat the chicken with starch.

Fry in the pan at oil temperature until it is set and take out, increase the oil temperature, and re-fry for 1 minute.

5. Add oil to the pot, add green onion and garlic and stir-fry until fragrant.

6. Add green and red pepper cubes and fry until broken.

7. Pour in the sauce and cook until sticky, add the chicken and stir-fry to reduce the juice.

8. Put on a plate and eat.

Chicken thighs are delicious, nutritious, and loved by many people. The following content to share with you is: "The practice of Zuo Zongtang chicken is a combination of color, delicious and nutritious", let's take a look!

First of all, let's take a look at the practice of Zuo Zongtang chicken:

Material:

Chicken thighs, garlic, flour, starch, oil, chives, dried chilies, light soy sauce, cooking wine, balsamic vinegar, sugar, salt, etc.

Steps:

1.Remove the bones and peel the chicken thighs and cut them into large pieces, add cooking wine and light soy sauce and marinate for half an hour.

2.Add a pinch of salt to the flour and mix well.

3.The marinated chicken nuggets are coated in flour, and the taste is better when the amount is as fast as possible.

4.Fry in oil until golden brown.

5.Remove the oil control.

6.Minced garlic, chopped chives, as long as the white part of the green onion, cut the chili pepper and remove the seeds, and put less spicy if you can't eat it.

7.Light soy sauce, vinegar, sugar, salt stir evenly and mix the juice for later use (sugar and vinegar are indispensable).

8.Add a little water to the starch and mix well into water starch for later use.

9.Leave the bottom oil in the pan, add minced garlic, chopped green onion and chili pepper and fry until fragrant.

10.Then pour in the juice from step 7 and stir well.

11.Pour in the water starch and stir until the pot is boiling, and the viscous and thick juice is ready before Changbu.

12.Pour in the chicken pieces, stir-fry quickly, and you can eat it out of the pot.

The above mainly introduces the practice of Zuo Zongtang chicken, have you learned? You can see the steps to make this dish yourself. Next, I would like to add a little bit of knowledge about chicken.

How to choose chicken

When buying fresh chickens, you can lift the wings of the chicken, if it struggles strongly, the legs are folded, the chirping is long and loud, and there is a certain weight, it indicates that the chicken is vigorous. In addition, the nostrils of chickens are clean and there is no nasal water, the head feathers are close, the scales of the feet are shiny, the chicken sac is not waterlogged, the mouth is not white film or red spots, and the one who does not drool is a healthy chicken. If the fresh chicken struggles and is weak when lifting, the cry is short and hoarse, the feet are stretched but not closed, and the meat is thin and light, it is an unhealthy chicken and should not be purchased.

How to preserve chicken

1-2 days, the family to buy fresh chickens can be slaughtered by service staff, if you need to store for a long time, you can wipe off the surface moisture of the chicken, wrap it in plastic wrap and put it in the refrigerator freezer to keep it fresh, generally can keep fresh for half a year.

The consumption of chicken is contraindicated

1.People with cold and fever, internal fire, heavy phlegm and dampness, obesity, people with heat and poisonous boils, high blood pressure, high blood lipids, cholecystitis, and gallstones should not eat.

2.Chicken is warm, fuels fire, hyperactivity of liver yang and oral erosion, boils, and constipation are not suitable for eating.

3.Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.

4.People with a cold accompanied by headache, fatigue, and fever should avoid eating chicken and chicken soup.

5.Iron preparations should not be consumed.

6.The abundant protein in it will increase the burden on the kidneys, so people with kidney disease should try to eat as little as possible, especially those with uremia, and should fast.

The above is about: "Zuo Zongtang Chicken's practice is a combination of color, delicious and nutritious" sharing, I hope it will help you.

Does the name of Zuo Zongtang's chicken sound strange? In fact, this is because everyone knows that the Hunan army is very good at fighting, and Zuo Zongtang is a famous general of the Hunan army in the Qing Dynasty. <>

Peng Changgui, the founder of Zuo Zongtang Chicken, once said that because he is from Hunan, the cuisine he makes is Hunan cuisine, so when he created this dish, he had an idea and gave him the name of Zuo Zongtang Chicken.

It is said that Zuo Zongtang chicken is a very popular dish among foreigners, because it tastes sweet and sour, with a little bit of spicy, and the rich soup wraps the crispy chicken nuggets, which is simply delicious for some foreigners who like sweets and hamburgers.

When we make this dish, we first have to prepare the chicken thighs and clean them, then remove the chicken bones, cut the meat of the chicken thighs into small pieces, and then put them in a bowl, add some cooking wine, pepper, and light soy sauce, starch, egg whites, and then grasp it well, remember to grab it for a while to let them taste thoroughly. Then add a little oil to the pan, wait until the oil temperature is about 40% hot, throw the chicken pieces in, fry until set, turn on medium heat to fry the chicken pieces until golden brown, and then take them out, drain the oil. <>

Then make a bowl of sauce. Add a little minced ginger and garlic, a spoonful of light soy sauce, a spoonful of soy sauce, two spoons of vinegar, two spoons of sugar, and a spoonful of cooking wine. Add two tablespoons of tomato paste and a little water and stir it to combine.

Heat the oil, wait for the oil to heat up, add the minced green onion and ginger to stir-fry, add the dried chili pepper segment, then pour the juice into the pot, add a little starch, wait until the soup is mushy, then pour in the chicken pieces, quickly stir-fry evenly, and then take out and sprinkle with chives to eat! <>

Isn't this method very simple, let's try it quickly.

First of all, the chicken thighs should be washed, then the bones should be removed, then salt and starch should be added, the egg yolk should be stirred evenly, the oil should be boiled, the oil temperature should reach 180 degrees, the chicken should be fried again, and then taken out, and then the sauce should be prepared, soy sauce, oyster sauce, white vinegar, tomato paste, sugar, water, oil should be boiled, green onions, ginger and garlic should be added, and then the sauce should be poured in, and the chicken pieces should be put in after becoming thick.

I know. The method is very simple, first blanch the chicken with water, then put the chicken into the pot, add salt, chicken essence, oyster sauce, cooking wine, ginger slices, garlic, chives, sesame seeds, sugar to taste, and then simmer for 35 minutes.

1. Dice 280g chicken thigh, 5g ginger slices, 5g minced garlic, cut an appropriate amount of millet pepper, and cut 20g bell pepper into cubes.

2. Pour in the chicken thigh, an egg yolk, 2g of salt, 25g of corn starch, and stir well.

3. Add 15g of white sugar, 15g of white vinegar, 8g of light soy sauce, 5g of starch and 10g of chili oil and stir well.

4. Pour 200ml of cooking oil into the pot, burn over high heat until seven mature, add the chicken, and fry over high heat until the surface is golden brown.

5. Pour 5ml of cooking oil into another pot, pour in ginger slices, minced garlic and millet pepper, and heat until fragrant.

6. Pour in the chicken, stir-fry evenly, pour in the seasoning Stir-fry evenly, pour in the bell pepper.