spicy chicken

spicy chicken

Spicy chicken is a dish that my family likes but doesn't dare to eat often. I say I like it because the taste is "spicy, sweet, salty and fragrant" and I don't dare to eat it often because I am afraid of getting angry with too many peppers. <br />Then, put less peppers in. In winter, be careful not to get angry. In fact, it would be best if I could bury the chicken nuggets with the peppers. Looking for the chicken nuggets among the many peppers makes me feel even more anxious. Hehe, it will be even more enjoyable when you eat it in your mouth!
spicy chicken

spicy chicken

Before fried chicken nuggets, use water starch to hang the paste in order to achieve the effect of separating water and oil during fried chicken, so that the fried chicken will be crispy on the outside and tender on the inside, and the chicken will not inhale too much oil, causing excessive calories. Be sure to stir-fry the pepper first, and then stir-fry the pepper, because the pepper fragrance is slow, so the pepper will not be unfragrant and the pepper will be burnt. After frying the chicken nuggets, try them first to determine whether additional salt is needed when frying.
Braised Chestnut Chicken

Braised Chestnut Chicken

This year, there is a bumper harvest of chestnuts and oil chestnuts in the north. There are many varieties and the prices are cheap. Raw fresh chestnuts are among the best in Beijing. The oil chestnuts produced in Huairou are of the best quality. Unfortunately, fresh oil chestnuts cannot be bought in the market, and it takes more than an hour to drive to the Huairou production area to purchase them. <br />Today, I bought some big fresh chestnuts in the supermarket. Although the chestnuts are not as good as oil chestnuts, they are big and taste good. The disadvantage is that they are not easy to peel! After I bought it home, I cooked it and peeled it for half an hour before I finished peeling it. First, I used my fingers to dig it until my nails hurt, and then I used a knife to scrape the peeling belt. Finally, I finished peeling it. Anyone who has a quick way to peel chestnuts may wish to give guidance. Thank you! <br />The color of cooked chestnuts is not good, and it seems that the chestnut meat is a little black, but it does not affect the taste and taste. The chestnut that is stir-fried or peeled raw is golden and beautiful, but the raw chestnut is really difficult to peel! Today, chestnut is used to make a dish called "Braised Chestnut Chicken". This dish belongs to a traditional Beijing-style dish. In the past, this dish was made only with sugar color and soy sauce to color. Today, I didn't use the sugar color and put some oyster sauce in it to taste more delicious. The practices are as follows;