What spices do you put in the secret stir fried chicken?

You need to release soy sauce, chicken essence, monosodium glutamate, salt, pepper and ingredients. And there are many people who are very fond of eating this dish.

Cooking wine, cinnamon, star anise, bay leaves, dried chilies, bean paste, salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce.

Summary. 1. The two types of spices are fried separately.

The frying time of aromatic spices is relatively long, and the frying time of bitter spices is relatively short, and the frying time is to avoid the bitter and astringent taste of bitter spices that have not been removed due to the temperature increase for too long for too long heating time.

2. Due to the difference in the speed of spices, the spices that are slow should be fried in the pot first, and the spices that are fragrant quickly should be fried in the pot after the spices, so that the spices can be fragrant and tend to be the same, so as to ensure that the flavor of the hot pot or brine remains unchanged.

Hope mine can be helpful to you.

How to stir-fry spices.

1. The frying time of the two types of spices separately for aromatic spices is relatively long, and the frying time for bitter spices is relatively short. 2. Due to the difference in the speed of spices, the spices that are slow should be fried in the pot first, and the spices that are fragrant quickly should be fried in the pot after the spices, so that the spices can be fragrant and tend to be the same, so as to ensure that the flavor of the hot pot or brine remains unchanged. Hope mine can be helpful to you.

Use cold or hot oil.

It must be hot oil to bring out the fragrance.

Angelica and Kaempfera can be fried without frying.

The spices that need to be fried are: star anise, cinnamon, grass fruit, nutmeg, white cardamom, grass cardamom, sand kernel, good ginger, synovial kaempfer, etc. Spices that do not need to be fried are:

Cumin, tangerine peel, bay leaf, angelica slices, cumin, Xinyi, coriander seeds, yellow gardenia, spirit grass, thyme, perilla, pai grass, etc.

Aromatic type spice and bitter type are under respectively.

Aromatic type: star anise, cinnamon, cumin, bay leaves, pepper bitter type: angelica, sand kernel, grass fruit, cloves.

Stir-fry spices over high or medium-low heat.

Generally, it is applied when the oil is hot and the temperature is high.

Spices should be blanched or not blanched.

If it's clean, don't use it. Because after blanching, the taste will be lost a little bit.

Dried chili peppers, Sichuan peppercorns, and lemongrass should not be fried.

Dried peppers and peppercorns are needed, citronella is not used.

Generally, star anise, cinnamon, and bay leaves do not need to be fried, but Sichuan pepper, sesame, and chili sauce should be fried in advance, so that the aroma can be more tangy and the taste will be stronger.

Generally speaking, the spices that need to be fried are bay leaves, cinnamon, star anise, white cardamom, cumin, dried chili, Sichuan pepper, grass fruit, white pepper, and the purpose of stir-frying is to make these spices more volatile in the marinating process, so that the brine fragrance is mellow and not lacking. Rinse slightly with water before stir-frying, then put it in a hot dry pot and stir-fry over low heat to bring out the fragrance. Spices that do not need to be stir-fried are licorice, cloves, sand ginger, tangerine peel, monk fruit, and yellow gardenia.

Because these spices themselves contain a special fragrance, not only the fragrance is easy to volatilize during the frying process, but also produces a slight bitter taste. For some relatively large spices, such as grass fruits and cardamom, they need to be loosened in advance, but not in powder.

Which spices need to be fried and which ones don't need to be fried, let's learn brine spice packets together.

You can put star anise, and the following is the specific method of stir-frying chicken.

Ingredients: 300g chicken nuggets

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, 1 star anise, appropriate amount of chopped green onion, 2 chili peppers.

Steps: 1. Cut the whole chicken into small pieces and wash the chicken pieces.

2. Put water in the pot, put the chicken pieces in, and remove the blood foam after boiling.

3. Start another pot, put oil in the pot, add chopped green onion and star anise after heating and stir-fry the chicken pieces.

4. Cut the chili pepper into small pieces and set aside.

5. Add an appropriate amount of soy sauce.

6. Add an appropriate amount of water and cook the chicken pieces.

7. Finally, add the chili pepper and then remove from the pot.