The practice of Tuotuo Chicken, the delicious way of Yi flavor Tuotuo Chicken?

Sichuan Yi local folk specialties: the practice of Panxi Tuotuo chicken, drooling across the screen.

Panxi Tuotuo Chicken.

The west of Panzhihua in Sichuan is called Panxi, which is an ethnic minority.

In the Yi settlement, when sacrificing and feasting guests, the meat must always be cut into large pieces and put into the middle of the table to express the highest respect and welcome to the event (guest), and this ** meat is called"Lump meat"It doesn't limit what kind of meat it is? But basically the greater the sincerity, the higher the identity, but also symbolize the higher the status of the person being entertained, followed by those who live in the mountains at higher altitudes, the climate is cold, the formation of a spicy eating habits, spicy and spicy is the most popular flavor in the region, its dishes are based on the flavor of traditional Tuotuo meat, using the popular millet pepper and fresh green pepper.

Rattan pepper, highlighting the fresh fragrance and refreshing hemp, is a local folk dish that greatly enhances the appetite. Let's talk about the practice of Panxi Tuotuo meat:

1. Raw materials.

Place the freshly cooked blanched black-bone chicken.

250 grams (local chicken can also be used without black-bone chicken), 20 grams of onion, 30 grams of minced garlic, 60 grams of fresh green peppercorns, 40 grams of fresh millet spicy, 30 grams of chives, and 15 grams of coriander.

Tuotuo chicken. 2. Seasoning: 2 grams of salt, monosodium glutamate.

1 gram, sugar.

2 grams, 12 grams of light soy sauce, 15 grams of rattan pepper oil, 20 grams of sesame oil;

3. How to operate.

First, cook the black-bone chicken with the boiling process, remove and drain the water, and immediately chop and cut it;

Chop the chicken into long pieces.

In the process of boiling chicken, mix all the seasonings: millet spicy, garlic, salt, monosodium glutamate, sugar, light soy sauce, fresh green peppercorns, rattan pepper oil, sesame oil, quickly mix evenly and set aside;

Cut the onion into shreds, cut the millet spicy into two pieces, cut the chives into three-centimeter long green onion segments, and cut the cooked chicken into 4 cm long and 2 cm wide pieces while hot, and put them in a basin;

Pour the seasoning on top into the chicken, cover and simmer until the chicken is completely cool;

Add shredded onion, coriander, and chives to the cooled chicken pieces, mix well, and then put on a plate.

Tuotuo chicken. 4. Core points:

Millet spicy, minced garlic, chili oil.

Fresh green peppercorns and other seasonings need to be mixed hot, so that the umami can penetrate into the chicken;

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Coriander, chives, and onions should wait for the vegetable groups to be put into the dish after the year, so as to keep the coriander, chives, and onions fresh and green, and highlight the fresh fragrance;

When a large number of meals are needed, the chicken can be dried and then chopped into pieces, but this dish must be served hot, and the seasoning is added when the chicken pieces are hot, so that the fresh and spicy flavor of the finished dish can be highlighted;

Special spice recipe for boiling and blanching chicken: 20 grams of ginger, 20 grams of green onions, 30 grams of salt, about 4 catties of chicken, 4 catties of water;

This dish can be varied, and it can also be made with scallion and pepper beef, scallion and pepper chicken, scallion and pepper duck, scallion and pepper chicken offal, etc.

Yi flavor Tuotuo chicken.

Practices and steps.

Scores: Outcomes: 0.

Yiwei Tuotuo Chicken belongs to Yungui cuisine, the main ingredient is chicken, the taste is spicy, the process is stewed, intermediate difficulty, welcome to express your opinions, welcome to show your results, share your experience.

I want to comment on the results**.

Ingredients: half a chicken, a potato, two star anise, ginger, six cloves of garlic, 150 grams of Pixian bean paste, oil. [

Operation: 1. Cut the chicken into cubes and the potatoes into cubes (cut into about three centimeters, I cut it too small).

2. Put oil in a pot, heat it, and turn the heat to low. Put the chicken in the pan and fry until it is browned on both sides and serve.

3. Leave oil in the pot, put in the potatoes, fry over low heat until golden brown on both sides, and serve.

4. Leave oil in the pot, put the garlic, ginger shreds and star anise into the pot and simmer until fragrant.

5. Put the bean paste into the pot and fry the red oil over low heat.

6. Pour the chicken pieces and potatoes into the pot, stir-fry well, put in 100ml of water, and simmer over low heat.

Tips: The bean paste already has a salty taste, so don't put salt. [

Nutritional value: Chicken - The meat of chicken is tender, delicious, suitable for a variety of cooking methods, and is nutritious and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying, stewing soups, but also is better. Full text All chicken recipes.

Cuisine: Yunnan-Guizhou cuisine - Yunnan-Guizhou region is located in the southwest border of China, located in the Yunnan-Guizhou Plateau, the climate is extremely complex, there is a folk proverb that "a mountain is divided into four seasons, ten miles of different days". its special geographical location. Full text All Yungui dishes.

Ingredients: 800g chicken, half a ssauerkraut, 1 box of tender tofu.

Excipients: appropriate amount of oil, appropriate amount of salt, half a tablespoon of Sichuan pepper, 1 section of green onion, 1 piece of ginger, 10 garlic seeds, half a tablespoon of dried chili rings, 1 teaspoon of five-spice powder, 1 teaspoon of sesame oil, 2 teaspoons of salt, 1 teaspoon of starch, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce.

1. Prepare raw materials.

2. Cut the chicken into small pieces, marinate for 20 minutes with 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, and 2 teaspoons of starch. Shred the ginger and shallots, and cut the garlic in half. Sauerkraut shredded. Bring water to a boil, blanch the sauerkraut first, then the chicken, remove the supercooled water and drain.

3. Put oil in the pot, fry the green onions, ginger, garlic, chili peppers, and peppercorns over low heat to bring out the fragrance.

4. Add sauerkraut, 1 teaspoon of salt, 1 teaspoon of five-spice powder, stir-fry until fragrant, turn off the heat, add the diced chicken and stir well.

5. Put the tofu at the bottom of the bowl and spread the fried ingredients on top.

6. Steam for 20-30 minutes. Remove from the pan and sprinkle with coriander and drizzle in a teaspoon of sesame oil.

Material. Ingredients: a light chicken, accessories: green onions, ginger slices, seasoning: one tablespoon of oil, one tablespoon of dark soy sauce, one tablespoon of light soy sauce, appropriate amount of salt, a little sugar, a bottle of rice wine.

Method. 1) First of all, open the cage and dry the water;

2) Appropriate amount of salt, as long as the salt touches the whole body and the inner cage of the chicken, put two slices of ginger into the inner cage of the chicken, mix the seasoning evenly and marinate the chicken for about 20 minutes;

3) Put a slice of chicken fat in the rice cooker, about two green onion segments on top of the chicken fat, put the chicken feet in the pan with the chicken feet facing the sky, and pour the remaining seasoning into the pot;

4) Plug in and wait for the rice cooker to jump, keep it warm for 10 minutes and then open the lid;

5) After it cools, you can tear or chop it by hand.

Remarks] 1) Chai chicken is more elastic, if only half is used, choose the side with the sternum, so as to avoid the chicken breast shrinking when heated and dry.

2) Those who like chicken skin can freeze the chicken and then tear it off, and only need to let the chicken cool to remove the chicken skin.

Ingredient. Green onions, ginger, garlic, peppercorns.

Seasoning. Pixian bean paste, soy sauce, cooking wine, salt, sugar.

Method. 1.Wash the chicken thighs and chop them into small pieces, peel the potatoes and cut them into hob pieces;

2.Cut the green onion into sections, cut the ginger into large slices, peel the garlic and break it;

3.Blanch the chicken thighs with water to remove the blood and foam, and remove the dry water;

4.Heat a wok, add an appropriate amount of oil (soybean oil, the taste is light), add the chicken thighs and stir-fry until the edges are slightly charred;

5.Add green onions, ginger, garlic, Sichuan peppercorns and Pixian bean paste and continue to stir-fry until the red oil is fried;

6.Add water to cover the chicken pieces, cover the pot and simmer;

7.In the meantime, add an appropriate amount of cooking wine (children don't like the taste of wine), soy sauce (light soy sauce to extract freshness, dark soy sauce to adjust the color), a little salt (the bean paste itself is very salty, you can also leave it out), a little sugar;

8.The chicken is easy to cook, add the potatoes when it is half-cooked and continue to cook until it is fully ripe and the soup is dry;

Note: Potatoes can also be boiled or fried in advance so that they are cooked quickly.

9.Finish.

Hello Yi Wei Tuo Tuo Chicken:

Step Method.

Cut the chicken into cubes, cut the potatoes into cubes (cut into three centimeters or so large, I cut it too small) Put oil in the pan, heat it, turn to low heat. Put the chicken in the pan and fry until cooked on both sides, then serve. Leave oil in a pan, add the potatoes, fry over low heat until golden brown on both sides, and serve.

Leave oil in the pot and put the garlic, ginger shreds and star anise into the pot and simmer until fragrant. Put the bean paste into the pot and fry the red oil over low heat, pour the chicken pieces and potatoes into the pot, stir well, put in 100ml of water, and simmer over low heat.

Precautions. The bean paste already has a salty taste, so I don't put salt.

Wash the chicks and chop them into 3cm cubes. Peel off the skin of the potatoes and cut them into cubes about 3 cm wide. Chives are cut into sections.

2.Heat the oil in the wok over medium heat until it is 6 hot, add the chicken pieces and fry until the surface is golden brown and the edges are slightly charred. In the same way, fry the potato wedges until the skin is golden brown. Drain the chicken and potato wedges and set aside.

3.Leave the bottom oil in the wok, heat it over medium heat, add star anise and garlic cloves, stir-fry until fragrant, add bean paste, and stir-fry the chicken and potato pieces for a while after the red oil is stir-fried.

4.Add 100ml of stock or water to the pot, bring to a boil, turn to low heat and boil until the water is dry.

Ingredients: Ingredients: 1 2 chickens, 2 potatoes (artichoke, potato) (medium size), 7 cloves of garlic, 1 chives, 3 slices of ginger, 2 star anise, 150g of Pixian bean paste, 1 tablespoon of water starch (15ml), 200ml of oil (actual consumption of 30ml).

The practice of Yi Tuotuo chicken.

Step 1: Wash the chicken thighs, chop them into large pieces of about 3 cm, peel the potatoes and cut them into small pieces, and chop the chives into fine pieces for later use.

Step 2: Pour 200ml of oil into the pot, and when it is hot until 7 is hot, turn in the chicken and fry it until golden brown, and the skin of the core is slightly browned. In the same way, fry the potatoes until golden brown, remove and drain the oil.

Step 3: Leave the bottom of the pot to slow the oil, heat it over medium heat, add star anise garlic and stir-fry until fragrant, add Pixian bean paste, fry the red oil, add the chicken pieces and potatoes and stir-fry for a while, add 500ml of stock or water, boil and adjust to medium heat until the water is dry.

Method:1Prepare the ingredients:

Sesame, bean paste, glutinous rice flour 2Add glutinous rice flour and water to knead into a dough. 3.

Roll the dough into small pieces, take one and wrap it in the bean paste. 4.Rub the finished chain circle and then flatten it, and pat the sesame seeds on both sides.

The dried noodles can be brushed with a little water and then dipped in sesame seeds. 5.Prepare the sesame glutinous rice crackers and set aside.

6.Heat the electric baking pan and brush with oil. 7.

Put the cake in the pan and bake it. 8.For about 3-5 minutes, brush some oil on the dough and turn it over to the other side.

The shape is the size of a fist, and at the same time, the beef liver and belly are washed and cut into pieces and cooked together with the meat in a large pot, removed, and sprinkled with refined salt, monosodium glutamate, and chili powder to eat. The key to making "Dang Bang Dang Chicken" is to master the heat. When boiling the meat, fill it with water, boil it over a high heat to remove the foam, and cook it over low heat.

At this time, the meat is original and strong. Sichuan Province Yanbian special stone chicken, with farmer's black-bone chicken plus millet spicy, green pepper made of <>

The Yi people eat chicken mainly by returning the chicken to the pot and stewing. The Yi people in Liangshan and Weining, Guizhou generally eat chickens and cut them into graves and mix them with condiments. The Yi people in Liangshan also commonly use the chicken back to the pot and the spicy chicken to entertain guests.

In the past, the Yi people in Yunnan used to cook chicken in a clay pot, generally not cutting with a knife, but tearing the chicken into strips by hand. In particular, prepare a bowl of chili water made from chicken broth, and put a little peppercorns, garlic and fried salt in the chili water. To eat, eat the chicken sprinkled in strips dipped in chili water.

In addition, the chicken silver Liang knows that the old people generally eat, the chicken wings are eaten by the little girl, the old people say that they will comb their hair after eating, and the chicken legs are generally eaten by children, but children cannot eat chicken feet and chicken blood. Yunnan Yi people also have a habit of eating chicken, before killing the chicken in Jianzhen Town, they should prepare a bowl of cold boiling water and salt, so that the chicken blood is clotted, and then the pepper noodles, chili pepper noodles, vinegar, sesame oil are poured into the chicken blood and mixed to eat, the taste is very good.

Sichuan hawkers held the basket and shouted, "Pepper sesame chicken!" "And in and out of the teahouse wine shop. There is a small bowl in the basket. One of them is filled with sliced braised chicken nuggets, and the other is packed with a good seasoning, which is freshly smashed, dipped and eaten to attract diners, which is the common steamed chicken.

In the Tang Dynasty, black chicken was used as the main ingredient in the pill (maifengdanyao) for all diseases. The famous "Compendium of Materia Medica" in the Ming Dynasty shows that Taihe black chicken is a nourishing and nourishing product for ** diseases.

Research by the Chinese Academy of Sciences has shown that black chicken has special nutritional and medicinal value. This is because of the rare natural environment of Wushan, especially the spring water of Wushan, which is rich in a variety of minerals. And the black chicken drank the spring water