Mountain tea and fried chicken
By VicentaLakin
Recipe Recommendations
- local chicken
- garlic appropriate amount
- ginger appropriate amount
- chives appropriate amount
- sour pepper appropriate amount
- acid turnip appropriate amount
- Wubai Village Home-pressed Camellia Oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cinnamon a short
- octagonal two
- slightly spicy
- fried
- half an hour
- simple
Steps for Mountain tea and fried chicken
1
Dealing with chicken: After cleaning the chicken, cut it into small pieces, medium size to allow for quick ripening and odourization. A part of the belt bone could be retained to increase the oral level. A small amount of wine, salt, and a small amount of raw pickled chicken is made for about 20 minutes, giving it a preliminary taste。
2
Prepare ingredients: ginger slices, garlic shredding, chili slices, onion slices。
3
(B) SCRAMBLE PROCESS: HOT POTS OF FIRE, WITH TEA OIL, WHEN THE OIL RISES TO 70% HEAT (APPROXIMATELY 180°C), FIRST WITH GINGER, CINNAMON, EIGHT HORNS AND PARTS OF GARLIC, LITTLE FLAMING INCENSE. TURNING THE FIRE, QUICKLY POURING THE SALTED CHICKEN INTO THE POT, RAPIDLY TURNING IT OVER, SO THAT THE CHICKEN SURFACE IS EVENLY HEATED, THE CHICKEN SURFACE BECOMES COLORED AND THE SURFACE IS SLIGHTLY YELLOW. ADD THE REST OF THE GARLIC, SOUR PEPPERS, CARROTS AND HALF THE ONIONS, AND CONTINUE TO FRY, SO THAT THE SCENT CAN BE FULLY INTEGRATED. ADD AN APPROPRIATE AMOUNT OF RAW, OLD-FASHIONED AND A SMALL SPOON OF SUGAR TO EACH OF THE POPULATION'S TASTES, AND CONTINUE EVENLY. IF NECESSARY, YOU CAN ADD A LITTLE WATER OR CHICKEN SOUP, TURN INTO A LITTLE FIRE, AND PUT ON A LID AND COOK
4
Enjoy the plate: it's absolutely delicious to have a bowl of hot rice with a bowl of hot rice。Mountain tea and fried chicken Make Tips
the use of mountain tea oil is a characteristic of this dish, with the village of wu zhu, which extracts tea from the mountains and oil, and the field teaseed oil from the tunnels, which is not only unique in smell, but also rich in unsaturated fatty acids, healthy and improved food. fast, high-temperature frying can lock the freshness of chicken and avoid overcooking leading to the ageing of meat. the addition of spices needs to be adapted to individual populations ' tastes, with appropriate increases or decreases。