Chapter 650 Spicy Chicken (Seeking Monthly Ticket)

Chicken legs are not difficult for aging. As long as you cut the fascia in the key parts in the middle, you can cut it.

After the old age, the three chicken legs were processed, and then the block was prepared to marinate.

"It's really not prepared in advance, otherwise it is beautiful to get a small bamboo shoot chicken."

Small bamboo shoots refer to the chicks with a growth cycle of about 7 to 8 weeks. The meat is very tender and used to make spicy chicken, but there is no in the store, so in this case, the chicken legs are used in this case.

Meat is a better choice.

After putting it in the pot, the old age adds MSG, salt, pepper, and cooking wine in order. First, grab it evenly, and then add a little rice wine to continue the fishy and fragrant.

Continue to make a horse killing chickens for the chicken legs. Under the skillful method, the seasoning was uniformly massaged into it. After that, some of the fresh flavor sauce and sesame oil were added to the aging.

Fortunately, the sesame oil is fortunate to say that umami sauce is a kind of seasoning now, which has the effect of reducing salt and freshness. Although it is also the science and technology of many people, the main ingredients of this stuff are still soy sauce and some fragrances and some fragrances.

Normal food additives.

What he learned by himself is food, so he is not conflict about these things. He knows that as long as you use it in the normal category, there is no problem. It can make food better. Why not?

In the end, the old age was added to the five fragrant powder, and the seasoning was marinated. At that time, it would be richer in the flavor, and it would be more fragrant after the entrance.

However, when the old age was learning to make Sichuan cuisine, it was actually not putting five fragrant powder, but now the aging feels that putting some five fragrant powder can further increase the fragrance.

After all, when the times are developing, the old age feels that the tradition is naturally followed, but it cannot be blindly kept. Since it is cooking, it must be the most important.

After grabbing for a while, when the aged was fully attached to the chicken, the surface of the chicken began to become a little sticky. At this time, the old man was added in the old man.

This is the key to the crispy chicken at that time, and it can also keep the appearance and tenderness at the same time as crispy.

Because the water in the meat will evaporate when it is fried in the pan, so when the fried things, the cracked sound will be made in the pot.

Emerge from below.

The water droplets continue to rise from the oil, and it explodes after reaching the top. This is why there is always the reason why the oil flies when it is fried or stir -fry.

But now the flour and starch are wrapped in the outside. When the layer of powder outside is fried, it will first become crispy, but because the meat is wrapped, a large part of the water vapor will be left in the meat.

Will be tender.

After being fully grasped, the aging starts to get oil in the pot. Since it is fried, it must be used with wide oil. The restaurant and at home are not the same.

Will you eat fried things every day?

It can only be placed there when it is not used.

But the restaurant is different. If there is a dish that needs to be fried on the menu, and the dish is still in line with the tastes of the guests, then the guests will always order, so this oil also needs to be used all the time.

Grasp these chickens that are evenly wrapped in a thin layer of powder into the pot, and soon the white bubbles began to rise in the pot. Because the old controlled the heat accurately, the oil in the pot was just

Bubble.

When the aging puts all the meat into the pot, the white bubbles in the pot have occupied the entire oil noodles.

The sound of the wow rows continues to sound, and the lively one is like setting up firecrackers: "This time, the New Year will not let fire artillery, just listen to this in the kitchen."

But Chen Hua thought that he would listen here. If you want to listen to more, the kitchen will be gone after he wants to sound.

In the process of frying, the old man is constantly flipped with a fence to ensure that heated is uniform. Otherwise, if you let it be in the pot, there will always be a few other sides of other meats next to the bottom of the pot or next to the bottom of the pot.

After turning it for a while, the color of the old chicks turned into golden yellow, and then removed the oil control.

But this is not finished. Whether it is spicy chicken or sweet and sour spine, or fried balls or even anything else, it is best to explode twice.

After the first frying, increase the oil temperature, and then fry it again, so the fried ingredients will be more crispy.

After the old age was removed, the fire continued to increase the fire temperature. After the sound of the crackling of water came from the inside, the oil temperature rose almost, and the old chicken re -put the chicken into the pot.

After a certain amount of cooling, the chicken was put into the pot, and the crackling sound sounded again, and the appearance of the appearance began to deepen from the degree of visible to the naked eye. After the old man counted in his heart for seven or eight seconds, he directly caught it.

It's out.

When it was caught, the aging also took the spoon up and down to quickly control the oil. At the same time, the fried chicken made a crisp sound when it collided with the hedge.

To make such a sound, it means that the outer skin has been blown enough.

At this time, the old chopstick was pinched into the mouth.

The crispy of chewing came from the mouth, and no seasoning was not added yet, but the faint taste that was penetrated into the meat when marinated was also nodded again and again.

In fact, sometimes cooking does not need to be too complicated. This dish is eaten like this now. If you can sprinkle some salt and pepper or barbecue or something, it is even better.

It's just that this dish can only be regarded as a semi -finished product.

Later, the old man squeezed two pieces of chicken with his hands and lost his entrance: "Don't say, it's pretty delicious."

After eating, hurry up and stop. Fortunately, you find it in time. Otherwise, you don't have to wait for a spicy chicken, and you will finish these fried chicken.

Just when these fried chicken oil controlled, the old age began to cut dried peppers. After cutting, the old age was removed. Generally speaking, the seeds would be removed when fried with chili.

It is easy to stir up and suffer, affecting the taste.

However, fried peppers will also stir -fry. In the past, some sesame oil would be placed in advance when making oil peppers, so this time the aging also put some sesame oil into it, but in addition, he poured some white wine.

Baijiu is brewed by food. After soaking in liquor, it will be more fragrant after cooking with white wine. It will also be more fragrant.

After stirring evenly, the old picked up a pot, poured sesame oil and vegetarian oil into it.

While driving medium and medium heat, add peppercorns to get in.

Chen Ye directly grabbed a lot of peppercorns. In many people, this is the amount of death, but it has to be so more pepper and pepper to make hot chickens.

And the really delicious spicy chicken can't put too much meat, it must be the feeling of looking for meat in chili.

The plates used by the spicy chicken that were eaten outside were usually larger than others.

After frying the flavor of peppercorns, pour the peppers soaked with sesame oil and liquor into the pot and start stir -fry.

The spicy fragrance between turning began to echo in the kitchen. Although the pepper and pepper were already half a pot, there was no stingy, only incense.

If you want to stir -fry the pepper, you can't fire the fire.

Slowly stir -fry with low heat. If you feel that the pot is hot, you can lift the pot and leave the stove for a while.

In this way, the spicy aroma is getting stronger and stronger. When it is almost to reach the peak, the old eyes will pour the chicken that has been completely controlled into the pot. Then there is another minced garlic.

Spoon flavors of fresh soy sauce and sesame oil.

Between stir -fry, chili pepper chicken diced in the air and quickly fused together. The previously added seasonings also changed rapidly under the action of temperature, and constantly attached to the chicken with spicyness.

During the process, the old white sesame seeds were sprinkled into another fragrance.

After almost the end, the aging turned off the heat directly, and then raised the pot to use a spoon to put the spicy chicken in the market.

The oily pepper looks particularly appetite under the light. Although it is not the main course, it will also bring people to taste the impulse.

The chicken skin is fried crispy. After simple oil, it seems that although it is not as oily as peppers, there are some sesame seeds hanging on it. They are paired with peppers. I can't help but see the wine and insects in my heart.

He is not a alcoholic person, but if he encounters the right dish, the old age does not mind two cups.

When I was surfing online before, I also saw that when someone was making a spicy chicken, I added hot pot oil. Whenever I saw this operation, the old frowned.

Because it ’s good to make spicy chicken, or to make other spicy tastes, they need to have the aroma of pepper, but this fragrance is not so.

It is good to do this like this.

Although it is just a temporary intention, it must be much stronger than the methods of teaching on the Internet.

What a dish should pay attention to is full of color and fragrance. Others say that this color and fragrance must not pick.

Because the sesame oil is added, the peppers made are red and bright, and the sprouts are seductive, and the fragrance is not needed. Just now, even if you don’t put it in the fried chicken, fry the slippers on the slippers and throw it into these.

Stir -fried in peppercorns and pepper is just as fragrant.

The only disadvantage may be that it will not be chewed.

Immediately after the old age, there was another plate, put a grass next to it, and then placed in a place with better light in the center of the table.

It took two or three minutes to take a picture of his satisfaction.

At this time, he came outside with a spicy chicken.

No one came to eat for dinner tonight, and I didn't ask before the old age. Now asking it is obviously too late to come. They will be cold when they come.

But it didn’t matter even if I was alone. Chen Nian went to the counter and picked up a flat Xiaojianzhuang. This is a direct brand of Wuliangye. It tastes good. A small bottle of 2 liang is enough for Chen Nian to drink alone.

Finally, Chen Nian took another small wine cup and sat on the stool, each with chopsticks, a wine cup and a plate of spicy chicken.

I poured myself a full cup and took a sip first. The soft spiciness stimulated my taste buds in my mouth. After the aging warmed it in my mouth for a while, I swallowed it.

Feeling the spiciness of the white wine, I picked up a piece of chicken and threw it into my mouth. Although the spicy chicken was also spicy, it was more fragrant. Soon the flavors of the two were combined with each other, and the feeling in the mouth became much more relaxed.

"It's really good, it's really good!"

"These little days are quite beautiful." Chen Nian couldn't help but feel happy.

The chicken nuggets are crispy and not hard in the mouth. Although not much seasoning was added during stir-frying, a special compound aroma has been formed due to the previous marinating, Sichuan peppercorns, chili peppers, and even the addition of white wine and sesame oil.

There is no need to add more seasonings at all.

With a gentle bite, the outer layer of crispy shell is opened, and then the chicken inside begins to release some juice.

Spicy, crispy, fragrant and tender, this is exactly what a good plate of spicy chicken should taste like, and it is also the most intuitive way for a person to feel the taste change after entering the mouth.
To be continued...