Miyagi chicken
By VicentaLakin
The chicken chest is also an inventory, and then it separates itself into chicken legs, chicken wings, chicken racks, chicken chests, which are easy to eat, and each has its own cooking. It can be chicken gravy, it can be chicken gravy, it can be chicken leg, it's fine, it can taste better。
Recipe Recommendations
- chicken appropriate amount
- cooked peanuts appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- scallion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- eggs appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- Douban appropriate amount
- chili appropriate amount
- pepper appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Miyagi chicken
1
A map of the materials, 10 grams of wine, 10 grams of vinegar and 10 grams of juice, mixed with starch。
2
The chickens cut small pieces with the pine
3
Nailers and saline pepper powdered eggs were equally caught, and a small amount of dry starch was equally seized。
4
Carrot, cucumber cuttin, onion centimetres。
5
The boiler is refuelled with oil, and 40% of the heat is poured into salted chicken。
6
Turn all the colors and get the chicken out of the pot。
7
There's a small amount of cooking oil in the pot, pastry peppers and peppers, and bean petals
8
The carrots are ready to go
9
cucumber and meat and onions。
10
Double-fried, 3 grams of salt and 8 grams of sugar adjusted, pouring into the juice。
11
It's flat, and it pours into the fried peanut before it comes out. Twelve. Just load it。Miyagi chicken Make Tips
1. Pound the chicken with a meat mallet, then cut it into cubes; this makes it easier for the flavors to penetrate and improves the texture.
2. When stir-frying the chicken cubes, the oil temperature does not need to be too high, and the heat should not be too intense, otherwise the chicken will easily stick to the pan.
3. Stir-fry the carrots first as they take longer to cook.
4. The step of frying peanuts did not appear in this dish's process because Mom forgot about it. She fried them in a separate pot while cooking. You can see the method here: http://home.meishichina.com/space-602110-do-blog-id-448092.html
5. Another reason is that the oil temperature required for stir-frying the chicken does not need to be very high. If you fry the peanuts first and then stir-fry the chicken, you would need to let the used pan cool down slightly before proceeding.