Spicy chicken
By VicentaLakin
Some food always reminds people of saliva, such as chili chickens, colours, fragrances, fragrances, can't stop eating at once, one piece at a time, and then the last piece of meat in the pile of chili doesn't feel addictive, and the pick-up of a cocoon of chili or a smelt of pepper chewing is over. It's been years since the first chili chickens were eaten by our first-time colleagues, and we don't remember anything else. We remember chili chickens because it's not the same as other foods, because we have a large plate of chili at the table, and we have to find a piece of chicken in the chili and it's really delicious. Later, he fell in love with cooking, often cooking at home, slowly becoming the kind of family he likes, and the fact that chili is not so big and chickens are sometimes bigger, does not affect the fact that it is a handy dish, every time it is done, it is a big dish, and it is quickly CD-ROMed。
Recipe Recommendations
- chicken pipa leg four
- onion appropriate amount
- dried chili a bowl
- dry pepper a tablespoon
- shallots two
- sesame a tablespoon
- Jiang appropriate amount
- garlic appropriate amount
- salt 5 grams
- soy sauce 10 grams
- cooking wine 10 grams
- salad oil
- pepper 3 grams
- starch a bowl
- sugar 5 grams
- chili oil 10 grams
- pepper oil 5 grams
- medium spice
- fried
- half an hour
- ordinary
Steps for Spicy chicken
1
Prepare the materials and make the shop a piece of chicken。
2
Prepare peppers and peppers, which are cut in the kitchen with scissors。
3
It's immersed in fresh water。
4
Chicken with salt and pepper with pepper and wine。
5
Take a plate, put starch on it, wrap the pickled chickens in dry starch。
6
Wearing it and shaking off the extra starch。
7
It's hot and hot. How do you figure the boiler is good? A small piece of food or a waterless chopstick will be used in a pot, and there will be a lot of bubbles around the food, so that it can be fed。
8
When food is pouring out, there will be more smoke, a new generation of Booker Interceptors will be turned into a frying chamber, a stronger suction, a smoke-free face will be sucked away, and there will be no smell of smoke at all。
9
When the chickens are blown up, the bubbles in the pot are reduced and the skin of the chickens is yellow and the asphalt is recovered。
10
Save the bubbled peppers and pepper tar。
11
Scratch the spare。
12
A little oil from the frying pan, and peppers and peppers from the bottom. It's not easy to make a pot of peppers when they're gone, and it smells better when they're full。
13
Hot peppers are the most annoying thing, and they used to cough so often, and they've been completely out of their way since the new Booker Interceptor. They don't smell the chili at all. They even suspect that I fired them。
14
Get the chickens back in the pot, dry them with chili peppers, with a little sugar。
15
When the fire is shut, the pepper oil and the pepper oil are evenly mixed。
16
Put the sesame and onions on the table and eat。Spicy chicken Make Tips
Spicy chickens, chickens are better to eat, and today I had the shopkeeper cut to pieces, thinking it'd be better to eat with a bone, and the shop owner cut the chickens big, a little bit less perfect. And when I made this dish, the kids stood in the kitchen waiting to eat, and then forgot to put on the sesame, a little regret. Next time I have to put it on, the smell of sesame is better。