Have you ever had that experience? At the time of the meal, there were so many food titles in my head that i couldn't figure out what to do. Today we'll bring you a classic and serving chicken! It's spicy, sweet, a little sour, and it's really hard to stop. Don't worry, it's not so hard to do it. You can easily reset the restaurant level at home with a few key steps
1 list of dietary requirements
Let's see what this dish needs. Don't be afraid, it's very common
Textile section:
Isn't it easy? It's mostly found at home. Nothing unusual, right
2. Preparatory work, details to determine success or failure
It's very important to make chickens, pickles and peanuts! Sometimes, do you think the chickens in the restaurant are soft and smelly while you send wood? Take it easy. Here's the secret
1 chicken pickled
Cut the chicken into an even piece of ding, about a centimeter square. Add a spoon of wine, a spoon of raw, a little salt, then a small spoon of water starch, evenly by hand. Why are you scratching? Let the sauce be fully melted into the chicken! The last drop of a little edible oil to prevent the chicken from being sticky。
The chicken will be softer if it's pickled for 15 minutes
2 peanut processing
The peanuts in miyagi chickens must taste delicious! If you're using peanuts, it's a little fire. When you're going to fire, you have to do it. When you're done with it, it's cold。
If you're in trouble, you can buy fresh peanut rice directly from the supermarket
Three, chili and garlic
Dry peppers cut into little pieces, and the spicy will be easier to release. Onions, ginger, garlic for backup. You have to cook with hot oil
3-prescriptive, clear and simple
Let's get to the point. This is our chef moment. Prepare a pot shovel and start your "spicy, salty and sweet" tour
1 fried peanuts
There's a little oil in the pot and a little fire for peanut rice. When you're fired, use shovels to flip and avoid heat imbalances. When you're done with it, save it. Remember to keep the bottom oil in the pot! This is a simple step, but keep the fire under control and don't overdo it
Two fried chickens
Heat the bottom oil in the pan, pour the salted chicken in, and turn it up fast. And you'll find that freshly rinse chickens are particularly glitter, so don't let them go too long, so they'll have to keep a little white on the outside。
Three, aroma
A little more oil in the pot, with peppers and dry peppers, and a little fire. Do you smell the spicy smell? That's the soul of miyagi's chicken! And then you add ginger garlic, you turn it up fast, and the scent comes out of nowhere。
4 taste and juice
Make some sauce! Two pellets of raw, one spoonful of old, one spoonful of wine, one spoon of vinegar, one and a half spoons of sugar in the bowl. Get the chicken back to the pot, pour it in the sauce, and the fire will turn up fast, so that every piece of chicken will be even with the sauce。
5 add peanuts
The last step is to pour in some of the peanuts just made, throw a little bit of pepper in the air, and make a quick drop! The smell of this time will make you feel better
4x4 patients
Miyagi chickens, though a classic, actually have some breeding effects in chinese medicine
It should be noted, however, that because of the use of more spices and peppers, it is not appropriate to eat too much, especially in cases of gastrointestinal sensitivity or wet heat, and it is recommended that cyanide be combined to balance the heat with the oily。
Five small tricks and attention must be made of chicken: if you don't make it directly, it's a good taste that affects the whole experience. The chili part is fried with a little fire: don't worry, it's easy to get fried, it's gone. The proportion of sauce is critical: the proportion of raw, old, sugar and vinegar is good, and the taste of real chicken in sweet is sour. Finally, gather the juice quickly: this step determines whether the sauce will hang on the chicken, and the fire must be big enough! 6 ️⃣ live experience sharing
When i first made a chicken, the chicken wasn't salted, it tasted old and hard, and it's life in doubt! And then after this method of pickling, the chicken was so tender as tofu, the entrance was ready, and even friends who don't normally like to eat spicy are exaggerating! Once again, i was lazy and i used fresh groundnuts, and they tasted so bad
What do you say? You see this place? Let's go to the kitchen. Believe me, this chicken can definitely be your specialty. Think about the whole family eating around the table. Let's do it. I'm looking forward to your delicious feedback
