How to fry the chicken deliciously, how to fry the chicken delicious

Ingredients for stir-fried chicken.

1 tender chicken and 3 potatoes.

A few black fungus, a few peanuts, pea rice, and a few each.

Ginger Some looks** Garlic puree.

Red dried pepper star anise.

Cloves green peppers.

Oil salt. Vinegar sugar.

Fuel consumption Dark soy sauce.

Cooking wine monosodium glutamate.

Essence of Chicken Step 1

A small bowl of peanuts and peas are fried in oil and stir-fried until fragrant.

Step 2: Prepare the ingredients and that's all there is to it.

Step 3 Potato pepper fungus is also ready, cut into large pieces, and the fungus should be empty and dry, otherwise it will be very fried!

Step 4: Then the fresh chicks are processed.

Step 5: Use the leftover oil from the fried peanuts to stir-fry the ingredients until fragrant and put them on a plate for later use, or use the oil to fry the chicken.

Step 6 Put the chicken into the pot and fry it slightly, the chicken before the pot must be dry and watery, use kitchen paper to absorb the water, so that the fried outside is charred and tender inside, very fragrant! Stir-fry the ingredients together.

Step 7 put the seasoning, first put some balsamic vinegar, cooking wine, light soy sauce, then salt, oil consumption dark soy sauce, and then put some fresh spicy chili, don't put water stuffy, a little water in the pot to boil dry, don't cover! Grill it open, don't always stir-fry it, and of course forget to pour all the potatoes and fungus peppers into it.

Step 8 Finally, add old soy sugar, monosodium glutamate, add crushed peanuts and rice to stir-fry out of the pot, this is suitable for dry pot eating, eat while burning, the more you fry, the more delicious.

Material. Ingredients: 250 grams of chicken, 100 grams of chestnut meat, 2 teaspoons of Shao wine, 1 tablespoon of soy sauce, green onions, sugar, vinegar, sesame oil.

Method. Place the chicken skin down on the cutting board, pat it flat, cross it on the meat surface with a virtual knife and chop it a few times (about 2 3 of the chicken), then cut it into 1 5 cm square pieces, put it in a deep dish, add salt and a little Shao wine, and then dilute it with cornstarch water and stir to starch it.

Put Shao wine, soy sauce, sugar, monosodium glutamate, and vinegar into a dish, and mix it with cornstarch water to make a sauce for later use.

Heat the pan, add the oil, and when it is ripe, put in the pulped chicken pieces, use chopsticks to break them up, and scoop them up with a colander. When the oil temperature rises to seven ripe, put the chicken pieces into the pot again, pour in the fresh chestnut meat, slide until the chicken turns jade white, then pour it into a colander and strain the oil.

Leave an appropriate amount of oil in the original pot, add the green onion and stir-fry until fragrant, pour the chicken pieces and chestnut meat into the pot, that is, add an appropriate amount of water to the seasoning sauce and pour it in, stir-fry constantly, and finally pour in sesame oil.

Wash the prepared chicken with water, then cut it into pieces, then wash it with clean water, dry the water for later use, then put the chicken in a basin, put a few slices of ginger, then put a little salt, put a little cooking wine, and light soy sauce and pepper, stir evenly, and develop it for half an hour.

2.Heat the oil, the oil is rapeseed oil, then put the developed chicken in, stir-fry evenly, fry the water dry, and take it out for later use. Then clean up the pot, pour in some rapeseed oil, put a few slices of ginger, fry the fragrance and then put the chicken in, stir-fry evenly, put the garlic in, then put some cooking wine to remove the smell, put in some light soy sauce, stir-fry, put some salt, consume oil, and continue to stir-fry evenly.

Stir-fried chicken, fried chicken, how to fry delicious? Cut the phone into small pieces. Stir-fry. Put one. A little. Simmer a little, with a little water. Simmer a little, drain the water and dry the soup. He's got it.

If you want to make noise, it is best to choose the kind of chicken that is half the size, that is, about one or two catties, chop it and fry it in the pot, add a little and put some red peppers, it is very delicious.

How to fry peach chicken deliciously, you have to cook yourself first, then cut it into several pieces after cooking, then put oil in the reasonable glass, and then put in your own pieces and fry until cooked, and then put in barbecue materials such as salt seasoning.

How do you fry fried chicken deliciously? I think it's best to chop this kind of grass seed chicken now, and then stir-fry it with chili peppers to make spicy chicken, which is particularly delicious.

Chop the chicken into pieces, blanch it with boiling water, then add ginger and garlic, and then stir-fry.

The delicious thing is stir-fried, with dried chili peppers and sesame peppers, this taste is very authentic.

How do you fry fried chicken deliciously? The overload machine should be fried, and the fried carrier machine is chewy and full of flavor.

If the overloaded chicken wants to be delicious, then your brother will make a good noise about this chicken, and you must put a little more oil, such a memory is made of grass lumps, which is very delicious, and it is a very delicious one super fast.

How to fry fried chicken to be delicious, this kind of fried powder is very tender, how to marinate the chicken and then fry it with chili, I think the effect is particularly delicious.

You fried out delicious, noisy fried out of delicious, put more things, you can study it yourself, how to take a look.

Stir-fried chicken is made by following the steps below, which is very delicious.

The main ingredients to be used: chicken, green and red peppers, cooking wine, shallots, ginger, raw soy sauce, dark soy sauce, salt, chicken essence, sesame oil.

Method: 1. Cut the green and red peppers into oblique circles, cut part of the green onion into green onion segments, and cut the rest of the green onion into small pieces.

2. Boil the water over high heat and boil the chicken pieces until the water boils, then add cooking wine, green onions, and ginger slices. Wait for the water to boil, skim off the foam, cook for two minutes, remove and set aside.

3. Put rapeseed oil. After the ginger slices are fragrant, then add the bean paste. Stir-fry the red oil.

Stir-fry the chicken pieces until the moisture is nearly dry, spray cooking wine and stir-fry until the wine vapor evaporates. Adjust salt, light soy sauce, dark soy sauce. Essence of chicken, stir-fry until flavorful.

Add an appropriate amount of stock and reduce the juice over low heat. Collect the juice and water nearly dry, and add green and red pepper rings. Stir-fry and drizzle sesame oil before cooking.

Stir-fry fragrant chicken with the oil boiled out of ginger slices and peppercorns, which can play a good role in increasing flavor and removing fishiness;

When the chickens are washed and killed, leave some chicken fat, and stir-fry the chicken with chicken fat to taste more fragrant.

06.Spicy dry pot chicken.

It is best to use tender chicken for this dish, and the homely practice is to chop the chicken into small pieces and mix it with a little egg liquid, stir-fry it in an oil pan until fragrant, and then add the sauce required below to fry it.

Ingredients: Tender chicken, soybean sprouts, chives, garlic, ginger, dried red pepper, star anise, Sichuan peppercorns, stir-fried white sesame seeds, salt, eggs, light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, hot boiled water, black pepper, balsamic vinegar.

Method: Cut the chicken into pieces, cut the chives into long sections, chop the garlic and ginger into puree, and cut off the roots of the soybean sprouts.

2.Cut the dried and buried wide red pepper into sections. Add salt to the diced chicken, 1 egg and 4 small marinates for 30 minutes. Put the light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use.

3.When the wok is hot, add a little oil, add the chicken pieces in the cold oil, and stir-fry over medium heat. Slowly fry until the chicken pieces shrink and the fat inside is forced out.

4.Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white pieces, and dried red pepper and stir-fry over low heat to bring out the fragrance.

5.Pour in the chicken pieces, pour in the seasonings, black pepper, stir-fry over high heat, add chives and balsamic vinegar, and stir-fry until the water is completely dry.

6.Heat a dry pan over a fire, add a little oil, add the soybean sprouts and salt, and stir-fry over low heat until the soybean sprouts are broken.

7.Pour the chicken bent pieces on the dry pan, sprinkle with white sesame seeds, and heat it while eating it on the dry pan.

1. Buy white chicken, chop it into pieces, and put it for later use.

2. Prepare green onions, ginger slices, star anise, peppercorns, cinnamon, bay leaves and other ingredients for later use.

3. Put the chicken pieces and ingredients into the pot, add the appropriate amount of dusty and acornized salt, add water, and the diffuse chain shall prevail, **boil, turn off the heat 10 minutes after boiling.

4. Take an appropriate amount of stewed chicken pieces, take one plate as the standard, and set aside.

5. Prepare chopped green onions, shredded ginger, star anise, Sichuan pepper, chili pepper, etc. for later use.

6. Heat the pan, add an appropriate amount of oil, stir-fry the above ingredients until fragrant, add chicken pieces and stir-fry quickly, after aromatic, you can turn off the heat and add chicken essence to remove and eat.

If you like green peppers, you can add green pepper slices in step 6).

1. A Qingyuan chicken or three yellow chickens, half of a piece of ginger is sliced, half is peeled and set aside, two chives, a clove of garlic, two star anise, and more than a dozen peppercorns.

2. Slices of green onion and ginger under cold water, star anise peppercorns, boil in the pot, add Qingyuan chicken, boil slightly over medium-low heat and cook for two minutes.

3. Turn the rock pin over and cook for another two minutes on the other side. Then cover and simmer for ten minutes.

4. I made two flavors, one is the standard version of green onion ginger pepper oil dipping sauce, and the other is ginger and garlic light soy sauce.

Chop the chives and mince the shallots, and rub the ginger and garlic.

5. Put an appropriate amount of oil in the pot, put a small handful of cold oil of Sichuan pepper into the pot, and fry it on the minimum heat until the pepper is dark brown (about six or seven minutes), then you will smell the aroma of Sichuan pepper oil with your index finger moving.

6. Strain out the Sichuan pepper, boil two bowls of dipping sauce with boiling oil, add two tablespoons of salt to the green onion and ginger to cook the chicken broth, and add a few spoons of light soy sauce to the ginger and garlic.

7. Soak the Qingyuan chicken in cold water immediately, the source water of Bingli jujube is better, and the sharp change of cold and heat will make the chicken skin suddenly tighten and the taste will be more soft and crispy.

8. Finally, control the water and remove the chopped pieces.

9. Very delicious chicken, dip it in the sauce and eat.

1 yellow chicken (about 1000 grams), 1 shallot, 1 small piece of ginger, 6 cloves of garlic. Note: Ingredients may be used as appropriate.

Seasoning: 2 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 2 tsp sugar, 1 2 tsp monosodium glutamate.

Production process: 1. Slaughter and wash the chicken, pass the chicken's mouth under the wings, and then soak the chicken in hot water for 30 minutes, pay attention to the use of low heat to ensure that the water in the pot will not boil, and use the heat of the water to soak and soak the chicken, so that the chicken will be more tender.

2. Wash and mince the green onion and ginger, chop the garlic into minced pieces, put them in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix them well with the fresh soup soaked in chicken.

3. Then take out the chicken and chop it into small pieces, put it on a plate, and pour the seasoned juice over the chicken.

Cut the green onion and ginger into thin strips and divide them with refined salt in two small dishes, mix well. Heat a wok over medium heat, add oil to a slight boil, take it out, and pour it on two small dishes respectively for accompaniment;

Wash the chicken, put it in water and cook it cleanly, raise it twice in the middle, and pour out the water in the cavity to keep the temperature consistent inside and outside.

Soak for about 15 minutes until cooked, hook it up with an iron hook, then soak it in cold boiled water to cool, wash off the fluff and yellow clothes, and then pick it up.

Simmer for 10 minutes, dry the skin, sweep with cooked peanut oil, chop into small pieces, put on a plate, and arrange into a chicken shape.

It is suitable to cut out the chicken bone marrow with blood, and after chopping the pieces, eat them with seasoning.

I like two approaches:

1. Stir-fried fungus with chicken.

Half a piece of local chicken, shredded ginger, garlic, and shredded fungus are fried together, and a little soy sauce and salt are added. The fungus is very delicious after it tastes, and I like this way of eating the most.

2. Stir-fried lemon with chicken.

Half a local chicken, shredded ginger, garlic, and half a lemon orange, stir-fry together and add salt. (If you don't put lemon and replace it with pickled mountain yellow peel, it tastes good).

Note: In both frying methods, you first add shredded ginger, garlic and chicken to stir-fry the oil, and then add other ingredients.

This one is not bad either, spicy chicken.

Ingredients: Green and red chili peppers, half a halt of chili pepper, 10 grams of Sichuan pepper, shredded ginger, garlic, salt, sugar, light soy sauce, corn starch, egg white.

Method: 1: Marinate the chicken pieces with salt, sugar, light soy sauce, cornstarch and egg white for one hour, then put 7 into hot oil and cook them. Scoop up.

Stir-fry the peppercorns slightly, shovel them up, then put the oil into the pot and heat them, stir-fry the shredded ginger and garlic, put the green and red peppers, finger peppers and peppercorns into it, add a little salt and fry until fragrant, and then put the chicken in and fry until the spicy taste has fully surrounded the chicken and then it can be thickened and put on the plate.

Add oil to the pan and add the rock sugar. Add the chicken syrup, add chili, green onion, Sichuan pepper, star anise, garlic, and stir-fry evenly. Add the bean paste, raw and raw macro to clear the missing book, and continue to stir-fry with salt. Add water to the pot, reduce the juice over high heat, pour in the peppers and onions and stir-fry evenly. <

Ingredients: chicken, onion, chili, green onion, Sichuan pepper, star anise, garlic, Pixian bean paste, light soy sauce, salt.

1. Cut 100g onion into strips and 6g chili pepper into sections.

2. Add oil to the pot, add rock sugar, and fry the syrup over low heat.

3. Put the chicken into the syrup, then add chili, green onion, Sichuan pepper, star anise, garlic, stir-fry evenly, then add Pixian bean paste, light soy sauce and salt to continue stir-frying.

4. Then add water to the pot, collect the juice over high heat, pour in peppers and onions and stir-fry evenly.

Method 1: Stir-fry chicken with chili.

Ingredients: chicken, green pepper, red pepper, star anise, Sichuan pepper, green onion, ginger, shiitake mushroom, light soy sauce, dark soy sauce, garlic, sugar, edible salt, vegetable oil.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it. Remove the stems and seeds of green and red peppers, rinse them and cut them into sections;

2. Wash the green onion and cut it into sections, wash the ginger and cut it into slices, cut the mushrooms into chunks, and crush the garlic;

3. Pour an appropriate amount of cooking oil into the pot, pour in Sichuan pepper and star anise and stir-fry to make it fragrant;

4. Pour in the chicken and stir-fry, after the chicken changes color, pour in the green onion, ginger, garlic and shiitake mushrooms, stir-fry evenly;

5. Pour in cooking wine, light soy sauce, and dark soy sauce in turn, and stir-fry evenly;

6. Pour enough water into the pot and cover with a lid;

7. Turn on high heat and cook until the soup boils, then turn to medium heat and cook for 20 minutes;

8. Remove the lid of the pot, turn on high heat to reduce the juice, and pour in an appropriate amount of edible salt and sugar to taste;

9. Pour in the chili pepper and stir-fry evenly.

Method 2: Home-cooked fried chicken.

Ingredients: chicken, green onion, ginger, vegetable oil, garlic, rock sugar, salt, light soy sauce.

Method: 1. Chop the whole chicken into small pieces, wash it and drain it.

2. Wash the green onions, cut them into sections, wash the ginger and cut them into slices;

3. Pour an appropriate amount of cooking oil into the pot, pour in green onions, and stir-fry ginger until fragrant;

4. Pour in the chicken and stir-fry over high heat, after the chicken changes color, pour in cooking wine, light soy sauce, and stir-fry evenly;

5. Pour enough water into the pot and cover with a lid;

6. Cook on high heat until the soup boils, then turn to medium heat and cook for 20 minutes;

7. Remove the lid of the pot, turn on the high heat to reduce the juice, add a rock sugar and simmer for a while;

8. Then add an appropriate amount of salt to taste, stir-fry for a while, and then get out of the pot.