Garlic chicken
By VicentaLakin
Chickens don't have much meat, but there are a lot of people who like it. Because this part is “living meat” (activated meat), it's so tight that it tastes better than eating large pieces of meat directly. The usual method for chickens is stew, or red fever, or roast. Unlike the above, what I would like to say today is that I have come from a popular “street snack” that I have eaten before. It's my way of making chickens, dry and spicy on the outside, and it's delicious in the inside, whether it's wine or direct, and it's free of pressure. And it's not too hard. Let's look at it。
Recipe Recommendations
- chicken neck of 5
- vegetable oil appropriate amount
- salt 1 scoop
- cooking wine a little
- soy sauce half a spoonful
- shisanxiang a little
- sugar a little
- garlic 3 petals
- cumin a little
- chili a little
Steps for Garlic chicken
1
The chickens that are bought are washed with water, and then scraped with a knife the extra fat on the surface, the band and the lymphoma knots, the bronchial tubes, etc., with a fork, and then cut into two parts of the finger length。
2
The well-treated chickens are packed into large bowls, salt, sugar, raw smoke, wine, 13 powdered powders, and made for a while。
3
And then pour the starch grab back。
4
Vegetable oils are poured into small pots, heating to 40-50% heat, about 120-150 degrees。
5
Put the chicken in the oil one by one, the chicken will float quickly, indicating that the temperature is appropriate and, if it does not sink, that it is too low. When the surface is turned to gold, the temperature is lowered to about 100 degrees, and the chickens are “fried” to ripen up and available。
6
A little bit of fried chicken oil was poured into the frying pan, and then it burst into garlic, peppers were broken, and it was inclement。
7
Half a spoonful of starch with three spoons of fresh water is converted into water starch, which mixes the remaining pickles of the chicken。
8
Down into the chickens, fast flattening。
9
And then pour water starch and fast-track the pot。Garlic chicken Make Tips
1. There is only a small amount of blood in the chickens because they are blood-stained. However, it is important that the groceries on the surface of the chickens be removed, otherwise they not only affect the taste but also harm the body. 2. Owing to the fact that the chicken itself is not thick and has been pierced with a fork, it is easy to taste it. The starch will make the skin corrosive and the flesh softer. With starch, not paste, and dryer on the chickens' surface. 3. The little trick to measure the temperature of oil: insert the head of wood chopsticks into the oil, without touching the bottom of the pot. As the temperature rises, the head of chopsticks gradually emerges a small bubble, and when the bubbles are evenly dense, the temperature is similar. 4. The chickens are not thick and easily ripe, but in order to ensure that they are fully fertilized, that there are no blood threads in the bones and that the skin is not charred, it must be reduced slightly. If you can't judge whether it's ripe or not, you can take a break. The garlic paste should not be put in pickled chickens, otherwise it is easy to use when blown up. Water starch is used for extraction and can be omitted, but the taste of the chicken is more glamorous and glamorous。