How should a salt and pepper chicken be made? How to cook salt and pepper chicken?

Salt and pepper chicken recipe one.

1. I bought ready-made chicken and cut it into pieces (because I don't know how to cut chicken).

2. Remove the skin of the chicken, wash it, and set aside.

3. Prepare ginger and garlic.

4. Wash the garlic and ginger, cut it, and chop it again.

5. Add minced garlic and ginger to the chicken and stir well.

6. Put the oil, salt, pepper salt, soy sauce, corn starch, and white pepper into the stirred chicken, stir well again, and let it sit for about 15 minutes.

7. Put the chicken in an electric baking pan and cook it, or a frying pan.

8. Fry the chicken until golden brown.

9. The delicious salt-and-pepper chicken is ready.

Salt and pepper chicken method two.

1. Wash the chicken thighs and take off the skin first.

2. Find a quick knife and shave off the flesh against the bone.

3. The quick knife is attached to the bone a few times, and the flesh and bone are separated.

4. Cut into small pieces.

5. Mash the garlic into minced garlic.

6. In a meat bowl with garlic towel, add an egg and half a spoon of sugar.

7. Appropriate amount of salt, white pepper, five-spice powder, curry powder, cooking wine, light soy sauce, wear disposable gloves to grasp well, cover with plastic wrap for pickling, the longer the better, refrigeration overnight is the best, if the time is tight, it will take at least an hour to taste.

8. Take out the marinated chicken and roll the meat pieces in cornstarch.

9. Place on a plate.

10. Don't be in a hurry to fry all the starch, you will see the resurgence after a few minutes, and there will be no dry starch.

11. Heat the oil pan and fry it in, fry it for two minutes at most, don't fry it for a long time, and remove the meat as soon as it turns white.

12. Wait for the meat pieces to cool down a little bit, heat the oil pan and fry again until golden brown.

13. Sprinkle with salt and pepper.

Salt and pepper chicken recipe three.

1. Cut the chicken tenderloin into small pieces, add an egg, add salt and pepper powder, a small amount of salt, monosodium glutamate, flour and stir into a paste, marinate for half an hour, 2. Put oil in the pot (more), heat the oil to medium-low heat, add the chicken pieces one by one and fry them, fry them until golden brown, put them in a basin, sprinkle with an appropriate amount of salt and pepper powder, sprinkle with chopped green onions, and it is done.

Materials:

1 chicken (weighing about 1200 grams), 15 grams of mustard, 2 grams of refined salt, 1 gram of monosodium glutamate, 10 ml of rice wine, 25 grams of dry starch, 1 egg, 1 small dish of salt and pepper, 1 small dish of tomato paste, appropriate amount of vegetable oil.

Method

Slaughter the chicken, wash it and bring it to a boil in a pot of cold water over high heat, then simmer over low heat until the chicken is cooked. Once cooled, remove from the stockpot, peel off the whole chicken skin, and spread the meat side up on a plate. Take 150 grams of cooked chicken breast and tear it into small pieces.

Mustard minced. Put the chicken breast and mustard in a container, add rice wine, refined salt, monosodium glutamate, half an egg liquid, and a small amount of dry starch and mix. Add the other half of the egg mixture to starch to make a paste.

Sprinkle a layer of dry starch on the skin and coat the chicken as flat as possible. Then spread the batter evenly over the surface. The chicken skin side is also coated with egg batter.

Put the oil in a wok over medium heat, put oil and cook until it is 70% hot, put in the battered chicken, fry until the appearance is crispy, change the knife, and put it on a plate with pepper, salt and tomato sauce.

Recipe: 1. Put Sichuan pepper and salt in the pot and heat slowly until the salt turns brown and the fragrance wafts out;

2. Spread the pepper and salt evenly on the chicken;

3. Hang the chicken up to dry (if the weather is hot, put the chicken in a colander and put it in the refrigerator for a week);

4. Wash the pepper and salt on the chicken, steam the chicken, and tear it into shreds, which is an excellent side dish for porridge. Or sauté chicken with green chilies.

The specific steps are as follows:

1. We have to wash the chicken thighs.

2. It should be noted that there will be some big fat near the skin of the chicken thighs, so it is healthier to remove them.

3. After that, try to dry the chicken thighs, and it is more convenient to use kitchen paper, although it is not very environmentally friendly.

4. Our main seasoning is very simple. Salt and pepper (you can taste the salt and pepper, if it's not salty enough, add more salt).

5. Sprinkle salt and pepper on the chicken legs, you can sprinkle them on several sides, sprinkle one side and apply it evenly with your hands. Don't be afraid of Doha.

6. In the same way, sprinkle salt and wipe evenly. It's okay to have a little more, it'll fall off a bit. But don't make it as full as pickles......Of course, you can also mix salt and pepper together and spread it together.

However, the edible salt I bought is not fine enough, and when I mix it with pepper and salt, it is easy to put the pepper salt on the top and the salt on the bottom.

7. After wiping, we have to prepare some cotton threads.

8. Tie the cotton thread to the chicken leg and tie it tightly like this.

9. Then we can hang them up The place should be cool, dry, and ventilated. The temperature should be lower, both to ensure that it can be air-dried and to ensure that it does not stink. If you really can't do it, you can put it in the refrigerator and take it out to dry it once every two days.

My home is in Beijing, and in winter, I hang it on the balcony and open the window.

10. After drying, we have to take off the chicken thighs, wash off the outside of the pepper, salt and salt with water, it will begin to absorb water and bulge, which is very fun It is best to use warm water. After washing, put it in the steamer, preferably a small grate, because it will produce a lot of soup;

11. Turn on the heat and steam, 15-20 minutes after gasping, depending on the size of the chicken thighs you bought. Look at the color, isn't it? There's a lot of water coming out of there.

Pepper and salt Babao chicken.

Ingredients: 1 fat hen (about 1000 grams). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus rice, 25 grams of barn, 25 grams of seeds, 10 grams of Jinjun, 15 grams of ham, 15 grams of Xiangyin.

15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soybean flour, 500 grams of vegetable oil, 10 grams of sesame oil, 15 grams of salt and pepper.

Production: After the hen is slaughtered and washed, the whole material is bone. After washing, spread cooking wine and salt for later use.

Fresh pea rice is soaked in boiling water, shelled and then floated in clear water. Wash the glutinous rice and cook it in a pot until it is too good. After the lotus rice is removed from the heart, it is washed and soaked with the seeds and seeds, and it is flooded with water in a bowl, and it is steamed in the basket.

The golden hook is swollen, and the ham and mushrooms are cut into fine grains. Then mix the above ingredients, add salt and evenly, pour into the belly of the chicken from the knife edge of the chicken neck, lock the opening with a bamboo skewer, boil it in the boiling soup for a few minutes, turn the chicken wings over to the back and plate it, clamp the chicken head, and then put it into a steaming bowl, and steam it for about two hours (to use bamboo chopsticks to break the chicken wings). Take it out and let it cool, dry the moisture, and smear it with soy sauce and egg white bean flour.

Put the wok on the fire, put the oil to heat (180), put the chicken into the fried golden brown and scoop it up, pour sesame oil, remove the bamboo sticks, and use a knife to cut the chicken breast and abdomen into diamond-shaped pieces (to break the skin as the degree). Serve with a salt and pepper dish.

Ingredients: 6 chicken wings.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of starch, appropriate amount of salt and pepper, appropriate amount of ginger slices, appropriate amount of garlic cloves, appropriate amount of onion, 1 tablespoon of white sesame seeds.

Preparation of chicken wings with salt and pepper sesame seeds.

1. Wash all materials for later use.

2. Cut the chicken wings from the middle two bones, and cut the onion into thick cubes for later use.

3. Put water in a pot and bring to a boil, blanch the chicken wings to the blood foam, remove and wash.

4. Then marinate the chicken wings with salt, cooking wine, pepper and starch for 30 minutes.

5. Put oil in a pot and cook until it is 7 hot, and fry until it is slightly yellow.

6. Then remove and drain the oil, and when the oil temperature rises, put it in and fry it again.

7. Pour out the fried oil, leave a small amount of base oil and stir-fry the ginger and garlic.

8. Then stir-fry the fried chicken wings and onion a few times.

9. Add an appropriate amount of salt and pepper and stir-fry evenly.

10. Finally, add a tablespoon of white sesame seeds and stir-fry until fragrant.

11. Plate.

Preparation of salt and pepper chicken::

1. Ingredients: a hen, 25 grams of glutinous rice, 25 grams of pea rice, 25 grams of lotus rice, 25 grams of barn, 25 grams of seeds, 10 grams of Jinjun, 15 grams of ham, 15 grams of Xiangyin.

2. Auxiliary materials: 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soybean flour, 500 grams of vegetable oil, 10 grams of sesame oil, 15 grams of pepper and salt.

3. Production method:

1. After the hen is washed, the whole material is bone, smeared with cooking wine, salted and set aside;

2. Put the pea rice in boiling water, remove the shell and float in clean water. Wash the glutinous rice and cook it in a pot;

3. After the lotus rice is removed from the heart, wash and swell with the seeds and seeds, add water to the bowl and submerge, and steam it in the basket;

4. The golden hook is swollen, and the ham and mushrooms are cut into fine grains. Then mix the ingredients, add salt and evenly, pour into the belly of the chicken from the edge of the chicken neck, lock the opening with a bamboo skewer, first boil it in the soup for a few minutes, turn the chicken wings over to the back and plate it, clamp the chicken head, put it in a steaming bowl, and steam it for about two hours on the pants and sail basket;

5. Take the pure and pure Kai out to cool, dry the water vapor, smear with soy sauce and egg white bean flour, put the wok on the fire, put the oil on the hot fire, put the oil on the heat, put the chicken into the fried golden brown and pick it up, pour sesame oil, remove the bamboo sticks, and use a knife to cut the chicken breast and abdomen into diamond-shaped pieces and put them on the plate.

<> "How to make salt and pepper chicken nuggets."

Cut the chicken breast into small pieces, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, a little salt, a spoonful of lake pepper powder, half-hook dark soy sauce, grasp and marinate for 20 minutes to taste.

Cornstarch + pepper + eggs, stir evenly, hang the chicken breast of the marinated Zhiqing with paste, fry it in the oil pan until golden brown, and fry it again after removing it to be more crispy.

<> "Salt and Pepper Chicken Nuggets. Ingredients: Chicken breast.

Method: Cut the chicken breast into cubes, one spoonful of light soy sauce, cooking wine, and one spoon of Yoda coarse powder, and half a spoon of black pepper.

Grasp and marinate for half an hour.

Mix two eggs, three scoops of starch, a pinch of salt and ground black pepper.

Chicken coated in batter.

Fry in the pan with hot oil until slightly yellow, and then fry the mold again until golden brown and remove it.

Remove from pan and sprinkle with paprika and chopped parsley.