The home-style practice of Sichuan-flavored red pepper chicken
People often say ''There is nothing that can't be solved by one meal, if there is, then eat two more'. Although it is a bit exaggerated, it is true that food cannot be resisted by everyone. No matter what troubles you encounter in life Food is the best consolation for people. Satisfaction on the taste buds can make people feel happy and temporarily forget some troubles. Therefore, there is a saying "only food and love can't live up to it" a long time ago, which is enough to show the importance of food to people. Sex. Today, I will share a Sichuan-style pepper chicken that many people like very much.
Ingredients: Chicken
Ingredients: spring onion, tribute pepper, fresh green pepper, light soy sauce, chili red oil, sesame oil, ginger, garlic, green onion, star anise, sannai, bay leaf, angelica, salt, sugar, cooking wine, monosodium glutamate
Production steps:
- It is best to use a small rooster to make pepper chicken. It doesn't matter if you have played with your girlfriend or not. The way to cook the chicken is the same as that of the saliva chicken. The chicken is not boiled in cold water, but firstly add onion, ginger, salt, star anise, sannai, angelica, bay leaves and peppercorns to the cold water pot and boil it over high heat , After the water is boiled, be sure to turn the chicken to a small fire, cook a little cooking wine to remove the fishy smell, and keep the chicken soup in a state that seems to be boiling but not boiling. The key to the tenderness of the chicken is to use the method of blanching instead of cooking one.
- The time for each chicken is different, about 15 minutes, poke it in with a long stick, and see that there is no blood, it means it is cooked, turn off the heat and simmer for 10 minutes, let the chicken fully taste and become cooked, then remove it and put it in. Cooling down quickly in the ice water will make the chicken skin and chicken crispy and tender, and at the same time the meat will not stick, which is the second key.
Prepare the ingredients. Pepper Ma chicken is to highlight the taste of fragrant hemp and fresh hemp, so the selection of peppercorns is very particular. To highlight the fragrant hemp, dry red peppercorns must be used instead of dried green peppercorns. When using it, soak it with 80-degree hot water first, so that it is more convenient and more delicious when chopped with shallots. This is the third key.
To highlight the fresh and numb flavor, use fresh green peppercorns, which are used in many Jianghu dishes and modern Sichuan cuisine. When the rapeseed oil is heated to 70% of the oil temperature, pour it in to stimulate the fresh and hemp flavor into the oil. This is the fourth key.
You need a large handful of shallots. The traditional method only uses green onion leaves, but the color of the green onion leaves is good, and the white onion is more intense. So after all chopped green onion, pour the soaked pepper, add a little salt and chop it into a puree of green onion and pepper. The finer the chop, the better the taste. Add some sesame oil as soon as possible after chopping it to increase the fragrance and prevent the color change.
Next, we chop the cooled chicken into pieces and place it on the plate, and then start to adjust the pepper and hemp sauce of the soul. We add some chicken stock soup, soy sauce, salt, monosodium glutamate and fresh green pepper oil to the minced green onion and pepper, mix thoroughly, and pour the seasoning sauce on the chicken. Many Sichuan people like to pour red hemp, so at the end, you can add a tablespoon of red oil to make it more fragrant.
Do you like a Sichuan-style pepper chicken that combines fragrant hemp and fresh hemp? If you like it, would you like it? Thank you for your attention and share different home-cooked food every day.