When making spicy chicken, is it better to put more dried chili peppers?

There are many people in life who like to eat spicy food very much, and making spicy chicken is also a very delicious and delicious dish, so we must choose fresh chicken when making spicy chicken, and then cut the chicken into pieces, and then blanch it in boiling water.

1. Cut the fresh chicken into small pieces.

When we make spicy chicken, we can't do without chili, so we first cut the chicken into small pieces for later use, and then put it in the pan with oil. Green onions, ginger, garlic, pepper, then add the chicken and stir-fry.

2. Add the prepared dried chili peppers to the chicken.

When we make spicy chicken, the spicier the more flavorful, and the spicier the better. After the chicken is cooked, add the seasoning, then add the dried chili peppers and stir-fry for three minutes.

3. When putting dried chili peppers, it should also be according to personal taste.

If you are a very spicy person, you can put more dried chilies, and if you are not very spicy, you can also put less dried chilies.

Usually there will be a dish of stir-fried spicy chicken in the restaurant, and every time I go to eat, I will order a stir-fried spicy chicken, because it is very delicious, and it is also very enjoyable to eat, because I also like to eat spicy food very much.

So when making spicy chicken, his chili peppers are not necessarily, as long as you put dry chili peppers according to your personal taste, because everyone eats spicy to themselves is different, usually at home will also make this spicy chicken dish for his father, because his father usually likes to drink, this dish is also very easy to eat, and it is also very suitable for drinking, because the taste of this dish is also very heavy, so many people he likes to eat, The recipe for spicy chicken is also very simple, if you have friends who like to eat, you can learn to cook it at home, and it is also very simple to cook.

I think that when making spicy chicken, of course, the more dried chili peppers are put in, the better it is, otherwise how can it be called spicy chicken, it is to put a little more dried chili peppers to highlight its taste and aroma.

In fact, when you make spicy chicken, it's not that you put as many dried chili peppers as possible, but just the right amount, because if you put too many chili peppers, if the taste is not good, it will not be delicious.

Yes, because this dish is very spicy, you should put more dried chili peppers in the process of making it. The taste will become fantastic.

In fact, it is not that the more you put the better, but you should still grasp the quantity.

Delicious homemade spicy chicken.

Ingredients: half a chicken, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, cooking oil, cooking wine, vinegar, light soy sauce, dark soy sauce, five-spice powder, pepper noodles.

Production steps: 1. Wash half a chicken in clean water first, then put it on the cutting board and cut it into small pieces.

2. Put the sliced chicken pieces in a bowl, then put some cooking wine, light soy sauce, dark soy sauce, vinegar, ginger slices, five-spice powder, pepper noodles in the bowl and marinate for 10 minutes.

3. Heat the oil, wait until the oil temperature reaches six minutes hot, put ginger slices, green onions, chopped garlic and dried red peppers and fry until fragrant, then put the chicken pieces in and stir-fry for a while, wait until the chicken pieces change color, and put some ingredients if the taste is heavier.

4. Spicy chicken does not need soup, you must remember to stir-fry over high heat, during which the chicken pieces are constantly stir-fried, until the chicken pieces are almost ripe, put some salt and sprinkle them on it. At this time, a delicious spicy chicken is made.

If the spicy chicken is too spicy, you can put some side dishes to reduce the spicy taste. In addition, you can also prepare a bowl of boiling water and soak the spicy chicken before eating.

If the spicy chicken is too spicy, it can be relieved by dipping it in aged vinegar.

Because the spiciness in spicy chicken is produced by capsaicin, vinegar contains acetic acid, which can neutralize part of the capsaicin in the pepper, thereby removing part of the spiciness. It should be reminded that adding vinegar when cooking is better than dipping vinegar when eating, because when heated in an acidic environment, capsaicin will be lost more.

If acceptable, you can use vinegar to relieve spiciness.

But changing the taste afterwards will make the dish taste greatly. Therefore, it is generally not recommended to change the taste.

Spicy chicken itself is very spicy, because in the process of making spicy chicken, you need a lot of chili peppers, if you haven't done it yet, and you are afraid of eating spicy, you can choose some dried chili peppers that taste more fragrant, but not spicy, if the spicy chicken that has been made tastes too spicy, you can add more complementary food to the spicy chicken to reduce and reduce the spicy taste.

Spicy chicken is a classic traditional dish of Sichuan and Chongqing. The color of this dish is brown and red, and the spicy flavor is strong. Salty, fresh and mellow, slightly sweet.

Spicy chicken has different characteristics due to different production methods in different places, and it is loved by people all over the world. Generally, chicken is the main ingredient, plus green onions, dried chili peppers, peppercorns, salt, pepper, monosodium glutamate and other materials are refined, rich in nutrition, delicious, although it is the same dish, the production of each place also has its own characteristics. Leave the bottom oil in the pot until hot, fry the dried chili peppers until brown-red, fry the peppercorns until fragrant, pour in the chicken thighs, cook in the cooking wine, add salt, monosodium glutamate, pepper, sugar, vinegar, cook in the fresh soup and fry until the diced chicken is soft.

When the juice is dry, the shallots under the horse's ears are evenly dusted and ready to cook. If you add salt when frying chicken, the salt taste will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste

Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is done well.

The finished product should be a chili pepper that covers the chicken completely, rather than a few chili peppers and peppercorns in the chicken nuggets.

Make the chicken spicy, and you can put some vinegar to relieve the spicy taste.

Because the spiciness in chili peppers is produced by capsaicin, vinegar contains acetic acid, which can neutralize part of the capsaicin in chili peppers, thereby removing some of the spiciness.

If it's too spicy, you can boil it in water and dilute its flavor so that the spiciness will drop.

You can add some vinegar in an appropriate amount to dilute the spicy taste with vinegar, which can make the spicy and spicy lighter.

You can add some food back to the pot, or you can put some vinegar to relieve the spicy taste!

If the spicy chicken is too spicy, you can add some vinegar.

It would be better with a little more vinegar.

It's very simple, put a small spicy chili!

Spicy chicken should be spicy, otherwise, don't eat spicy chicken.

In the process of making spicy chicken, you need a lot of chili peppers, if you haven't done it yet, and you are afraid of eating spicy, you can choose some dried chili peppers that taste more fragrant, but not spicy, if the spicy chicken that has been made tastes too spicy, you can add more complementary food to the spicy chicken to reduce and reduce the spicy taste.

The spicy chicken is too spicy, you can put some sugar. and vinegar. Make it sour and spicy. Spicy chicken.

It is very good to put 5 grams of chili peppers, and it is perfect to enhance the taste of the spicy chicken, and the spicy chicken will also be especially delicious.

Ingredients: 1 rooster, 15 grams of bell pepper, 10 grams of seven star peppers.

When making spicy chicken, you need to put at least 2 kinds of chili peppers, you can choose Qixing pepper and bell pepper, Qixing pepper can be spicy, bell pepper is fragrant, and the two are used together to make the spicy chicken taste more fragrant and spicy.

Chili peppers should be put according to personal taste and preference, if you like to eat spicy, you should put more chili peppers, if you don't like spicy food, put less chili peppers.

According to the degree of personal preference for chili peppers, but also according to personal taste, how much chili peppers I put in my own production process depends on the individual.

Because the spicy chicken itself belongs to the spicier and more flavorful of the dish, and the spicier the better, the more delicious it is, after the chicken is fried, put in the seasoning, and then add the dried chili pepper and stir-fry for three minutes.

No. Putting too much dried chili pepper is likely to cause a particularly greasy taste, so not the more you put in it, the better.

I think it's true, only by putting more dried chili peppers can you achieve the true taste of spicy chicken.

I feel that it is exactly as promised, only by putting more dried chili peppers can the real taste of spicy chicken be achieved.

First of all, cut the chicken into pieces and marinate, then put the garlic and ginger slices into the pot and stir-fry over low heat, and then add the chicken to the yard celery, dried pepper, Sichuan pepper, cooking wine and other seasonings and stir-fry for 3 minutes, and finally add sesame seeds and other seasonings.

Prepare an old hen cut into pieces, put it in boiling water and add cooking wine, ginger to remove the fishy smell, prepare some fragrant Hong with Zheng mushrooms, boil oil in the pot, put in a large number of small chili peppers, fry until fragrant, put in chicken pieces for stir-frying, put in shiitake mushrooms while stir-frying, and then add cooking wine, oyster sauce, salt, and peppercorns to stew, absorb the soup almost, put in sesame seeds, and it can be made.

Prepare the ingredients, cut the chicken and grind it into small pieces, prepare a green pepper, wash it and cut it into dices, then heat the oil and put in the green onions, ginger and garlic to stir-fry the fragrance, put the chicken in Zhou Zheng, add some white vinegar, soy sauce and sugar, and then put the green and slippery bucket pepper in and stir-fry evenly for 10 minutes.

If you want to make spicy chicken delicious, you must remember that spicy chicken must be marinated before making it;The chili peppers in this dish are not only dry chili peppers, but you can also choose millet peppers.

First of all, it takes a certain amount of time to marinate the chicken after it is cut into pieces, which will make the spicy chicken taste better, and the amount of oil should not be too small;No, you can only choose dried chili peppers, and you can also choose fresh millet spicy.

It is very important to blanch the chicken, if you don't do it this way, the meat will probably smell fishy. Yes, dried chili peppers are very important things.

Spicy chicken. Lost love.

Junior. Fry. Slightly spicy. One hour.

Ingredients. 500 grams of chicken nuggets.

Green onions to taste. Dried chili peppers to taste.

Ginger to taste. Garlic to taste.

Accessories. 200 grams of corn oil.

1 scoop of light soy sauce. 2 grams of sugar.

A spoonful of cooking wine. A spoonful of salt.

1.Cut the chicken into small pieces, marinate with cooking wine, light soy sauce, and salt for half an hour and set aside.

2.Dried chilies, green onions, ginger and garlic cut into small pieces for later use.

3.Cook in a wok until six ripe, pour in corn oil, pour in chicken pieces and fry until golden brown on the surface.

4.Remove and continue to reoil quickly.

5.Remove and drain the oil, pour into a bowl and set aside.

6.Leave the bottom oil in the pot, pour in the dried chili peppers and stir-fry until fragrant.

7.Pour in the green onions, ginger and garlic and stir-fry together.

8.Pour in the chicken pieces and stir-fry quickly.

9.Add a pinch of sugar and stir until evenly dispensed.

1. First of all, clean the prepared chicken with water, and then change the knife to cut the chicken pieces into uniform size pieces for later use.

2. Peel and chop the green onions, mince the ginger, prepare a container, put the chopped green onions and ginger into the container, then put the cut chicken pieces, add an appropriate amount of five-spice powder, salt, light soy sauce, cooking wine, corn starch and mix evenly with your hands and marinate for about half an hour.

3. Pour an appropriate amount of cooking oil into the pot, wait for the oil temperature to rise to 50% hot, put in the marinated chicken pieces, fry the chicken over medium heat and cook thoroughly, and remove the oil.

4. Raise the temperature of the oil in the pan to 70% hot, add the chicken pieces and fry them again, and remove the oil when the surface of the fried chicken is golden brown.

5. Pour a little seasoning oil into another pot, when the oil temperature is heated to 50% hot, add dried red pepper and Sichuan pepper, stir-fry to create a fragrance, then add the fried chicken pieces and stir-fry evenly, add a little salt, monosodium glutamate, pepper, cooked peanuts, and stir-fry evenly.

6. Sprinkle an appropriate amount of cooked sesame seeds, chives, and a spoonful of red oil before leaving the pot, stir-fry evenly and then put it out of the pot and put it on a plate.

Summary. This can be done with some vinegar in the food.

This can be done with some vinegar in the food.

Vinegar can reduce the spiciness.

1. Add some vinegar to the dish and cook it a little to relieve the spiciness. 2. If you feel that the dish is too spicy, you can put some vinegar to relieve the spicy taste. Because the spiciness in the pepper is produced by the pepper, the vinegar bucket contains acetic acid, which can neutralize part of the pepper and remove part of the spicy taste.

If there are too many spicy imitation peppers in the dish, so that the dishes are spicy and cannot be eaten, then you can add some vinegar to the reed kernel in the dish, so that the spicy taste can be neutralized; You can also put some sugar appropriately, which can also neutralize the spiciness. Moreover, the addition of vinegar or sugar to the dish will not only not affect the taste, but also add to the umami of the dish.

Mapo tofu. Spicy fish.

Spicy fragrant pot, etc.

The preparation of mapo tofu.

Ingredients and dosage: 500 grams of tofu, 50 grams of dried chili peppers, 1 head of garlic, 1 piece of ginger, 50 grams of beef.

1.Wash the tofu in brine, cut into small pieces, soak in salt water and set aside.

2.Garlic, ginger, green onion minced, Pixian bean paste minced, garlic sprouts minced. I used beef sauce this time, which has a little beef.

3.The oil is boiled for 7 minutes, the green onion, ginger and garlic are fried to make the fragrance, the beef sauce is cut and fried evenly, the Pixian bean paste is full of fried red oil, and the sugar is added to taste.

4.Drain the tofu in a pot, stir well, add the chicken broth, bring to a boil over high heat, cover and turn to medium-low heat for 2-3 minutes. Mix the starch with a little water.

5.Thicken the starch in the water, sprinkle pepper powder and minced green garlic and stir well, and finish.

Preparation of spicy fish:

Ingredients and dosage: 1 fresh fish, 50 grams of dried chili, 50 grams of cooking wine, 100 grams of starch.

2.Heat the oil in a pan, add the bean paste and chili noodles and stir-fry until fragrant, pour in the minced meat and stir-fry, pour in an appropriate amount of water and bring to a boil.

3.Put in the fish pieces and cook for 4 minutes, thicken with water starch, drizzle with red oil, sprinkle with peppercorn powder and chopped green onions.

How to make the spicy incense pot:

Ingredients and dosage: 500 grams of vegetables, 100 grams of dried chilies, 100 grams of pork belly.

1.Favorite vegetables and ingredients are prepared by sorting.

2.Prepare the ingredients for primary processing: clean all the ingredients, remove the roots and tear the oyster mushrooms, slice the shiitake mushrooms, cut the roots of enoki mushrooms and wash them, peel and cut the bamboo shoots into strips, peel and slice the lotus root, slice the pork belly, slice the fish tofu, cut the sweet potato into strips, cut the tofu skin into small slices, slice the ginger, cut the coriander into sections, and cut the green onions into sections.

3.Put oil in the pan, fry the sweet potatoes until golden brown, and set aside.

4.Some ingredients such as fish tofu, bean skin, konjac shreds, enoki mushrooms and other ingredients can be blanched until 8 minutes cooked, and then removed and dried.

5.To make allspice oil: pour vegetable oil into a wok, add 3 star anise, 1 handful of Sichuan pepper, 3 bay leaves, fry until the seasoning turns brown yellow, remove the spices and pour them out, and set aside the base oil.

6.Fry the bell peppers in the bottom oil of the pot until they are spicy and fragrant, and then remove the bell peppers for later use.

7.Put the pork belly slices and stir-fry over low heat to bring out the oil.

8.Add a whole packet of spicy pot base and 4 teaspoons of Pixian bean paste, stir-fry the red oil and fragrance.

9.Add ginger, garlic and green onions and stir-fry until fragrant.

10. Put in the ingredients in turn, put the heat-resistant ones first (such as mushrooms, lotus root slices) and the non-heat-resistant ones (such as bamboo shoots), and quickly stir-fry evenly.

11.Add 4 teaspoons of sugar, stir-fry the bell pepper and stir-fry the ingredients evenly.