Miyagi chicken
By VicentaLakin
A very well-known dish in the canteen, which is part of a series of scramblings, a scrambling of scrambling, and a typical scrambling series of representatives of the porridge, like fish fragrance, is made out of a spicy sauce sauce. The only difference is that one is a scorch pepper and one is a dry chili, and it is said that the dish originates from the beryllium, a man who likes to eat chickens, especially scoffing in chickens, a little sour sweetness, a very good mouth, and then is chased by the Crown Prince, who calls the dish a chicken bowl。
Recipe Recommendations
- chicken leg meat 200 grams
- dried chili 10 grams
- red pepper 3 grams
- ginger slices 5 grams
- garlic slices 5 grams
- peanuts 50 grams
- Green onion grains 50 grams
- white granulated sugar 30 grams
- baoning vinegar 20 grams
- umami soy sauce 5 grams
- fresh soup 50 grams
- starch 5 grams
- salt 2 grams
- dark soy sauce 5 grams
- hot and sour
- explosion
- ten minutes
- ordinary
Steps for Miyagi chicken
1
The chicken leg first goes to the bone, with a knife and a soft hammer, cuts it to about a centimetre of ding, coded into the old color。
2
Peanuts with fried incense。
3
In the bowls, sugar, vinegar, fresh sauce, salt, starch, fresh soup, gravy。
4
All the ingredients are ready。
5
At 50, the oil is put in dry pepper festivals, red peppers, fried incense。
6
Pour in chickens, ginger, garlic, fast-fried fire into color。
7
Down onions。
8
It's a fast fire。
9
Finally, peanut rice pours into the pot, and it goes up fast. The whole set-up was completed in less than one minute, with short-term fire。
10
Make a plate effect。Miyagi chicken Make Tips
1: When the chicken leg goes to the bone, it hits the chicken with a knife on its back, so that it is soft and tasteful. 2: Miyagi chickens are part of a series of blasts. The key is short-term fire, which captures treasure in the fire. 3: Be careful not to fire the food too much in the make-up, and the proportion of the juice will have to be applied in order to have a 3D feeling。