China cuisine has a long history of extensive and profound. The most amazing thing is that it is beautiful and delicious, has a wide variety, and changes rapidly!
The cooking of each raw material is endless. The flavor of China comes from all directions and is known as the "Eight Major Cuisines." Hundreds of varieties can be cooked from a single ingredient in each cuisine. This is not to mention those local dishes that have no doors and no sects, and you will not be able to taste them all in your lifetimes!
Today, I will introduce two methods of using one raw material separately. If there are too many, I don't have the ability! That is the "chicken". There are many ways to do chickens, and I won't show up here what people often do. The two models I want to make are my own creations, and we will do them one by one in the future.
Garlic chicken strips
Recipe Recommendations
- chicken breast 150 grams
- starch 70 grams
- flour 30 grams
- baking powder 2 grams
- garlic 60 grams
- salt 3 grams
- yellow wine 5 grams
- pepper 2 grams
- fresh soy sauce 3 grams
- chicken essence 2 grams
- cooking oil appropriate amount
Steps for Garlic chicken strips
1
First shred the colored peppers and slice the green onions and ginger.
2
Cut garlic into minced pieces and set aside.
3
Cut the chicken breast into 3 cm long strips with a knife, and use onions, ginger, garlic, chicken powder, salt, pepper, rice wine and a drop of fresh soy sauce to taste well.
4
Marinate for 15 minutes.
5
..
6
Heat the frying spoon on fire, add cooking oil and bake to 50% heat.
7
To make garlic crisp, fry minced garlic in warm water, and the oil temperature must not be too high.
8
Low heat consumes the water in the garlic.
9
Remove the garlic when it floats on the oil surface and feels slightly yellow.
10
Sprinkle with shredded dried peppers while hot and mix well. Use oil-absorbing paper to absorb excess oil and set aside.
11
Make batter with starch, flour, baking powder and salt with a little water.
12
Pick up the onions and ginger from the pickled chicken strips, and grasp the batter and chicken strips evenly with your hands.
13
Fried chicken strips when the oil temperature is 5- 6%.
14
Deep-fry the chicken strips and remove them.
15
Raise the oil temperature to 70% heat on the high heat, make the fried chicken strips twice, fry the chicken strips until they are golden and crispy, and fish them out evenly. Stir in the garlic and crispy shredded colorful peppers while they are hot to serve.