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饮食养生:干锅鸡的做法大全

在南方这几乎是每家都会做的东西,饭桌上如果没有这个似乎就好像缺点气氛似的。

In the south, it's something that almost every family can do. If there is no such thing on the dinner table, it seems to be like a bad atmosphere.

准备材料:公鸡700克-900克、芹菜100克调料:辣椒(红、尖、干)50克,花椒5克,豆豉15克,五香粉5克,豆瓣30克,姜25克,大葱40克,猪油(炼制)150克,味精3克,鸡精3克,白砂糖4克,料酒15克,香油10克,盐5克干锅鸡的做法:1、干辣椒去籽及蒂,切成长约2厘米的节;2、 芹菜清洗干净,切成长约五厘米的节;3、 老姜洗净,切成姜片;4、 大葱洗净,取其葱白,切成段;5、 土鸡洗净,斩成约2.5厘米大小的块,放入盆中,加精盐,姜片,葱段,料酒和匀,码味十分钟;6、 锅置旺火上,烧精炼油至七成热,放入鸡肉炸干水分捞出;7、 锅内留少许油,烧至五成热,下干辣椒节,花椒炒香捞出;8、 锅内另烧油四成热,放入郫县豆瓣,姜片,葱段炒香上色,掺入卤水,下火锅料,烧开至沸,熬几分钟,捞去料渣,倒 入鸡块,加料酒,老干妈豆豉,干辣椒,花椒,芹菜,白糖,鸡精,味精,香油,推转和匀;9、起锅盛入钢锅中,随锅铲,酒精炉一同上桌;10、 上桌后,点燃火,用锅铲不停的翻炒,至汤干香气四溢时即可食用。

Preparation materials: 700g-900g rooster, 100g celery seasoning: 50g pepper (red, sharp, dry), 5g Zanthoxylum, 15g Douchi, 5g wuxiangfen, 30g Douban, 25g ginger, 40g scallion, 150g lard (refined), 3G monosodium glutamate, 3G chicken essence, 4G sugar, 15g cooking wine, 10g sesame oil, 5g salt; 2. Wash the celery and cut it into 5 cm long pieces; 3. Wash the ginger and cut it into ginger slices; 4. Wash the green onion and cut it into sections; 5. Wash the local chicken and cut it into 2.5 cm pieces. Put it in the basin, add refined salt, ginger slices, green onion, cooking wine and mix well. The taste is ten minutes; 6. Put the pot on a high fire, heat it to 70% heat, fry the chicken and take out the water; 7 Leave a little oil in the pot, heat it to 50% heat, dry pepper section, stir fry pepper until fragrant, and take out; 8. Add Pixian Douban, ginger slices, scallion, stir fry, color, add brine, hot pot material, bring to a boil, boil for a few minutes, remove the residue, pour in chicken, add wine, Laoganma Douchi, dried pepper, Chinese prickly ash, celery, sugar, chicken essence, monosodium glutamate, sesame oil, push and mix well; 9; 10. After serving, light the fire and stir fry with a spatula until the soup is dry and fragrant.

饮食养生:干锅鸡的做法大全

在南方这几乎是每家都会做的东西,饭桌上如果没有这个似乎就好像缺点气氛似的。In the south, it's something that almost every family can do. If there is no such thing

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