Chinese Food
Fried chicken and beef
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In the end, Yoshino family became the first choice of many eaters. If I were, I would probably choose sipping. Especially at 3.4 p.m. no one eats. It's very leisurely. As time goes by, my husband and I have a mix and match style. That is, when I sit in Sipu hot pot, he not only orders a pot to eat hot pot with me, but also orders a double cooked meal from Yoshino. Husband said - double play is the main meal. Hot pot is to accompany you to eat. If you get cheap, you'll still be good. What's more, it's my speaking style. It's also used by him. And I've lived in vain (Beijing dialect). I'm fed up with it. I'll make a decision. I'll enjoy it by myself. I don't have a family. The cost is immeasurable.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of raw materials. I didn't buy the green cauliflower. I used the small tomato instea
Step2:One chicken leg. Cut it from the side. Kick off the bone.
Step3:In a small bowl, add a little ginger, white pepper, salt and cooking wine, marinate for about 15 minutes.
Step4:While marinating the chicken, we blanch the fat cattle. Add cooking wine in cold water. Add fat cattle.
Step5:When the color of the pot changes, take it out and control it for drying immediately.
Step6:Kwai: because we need to have some quick hands when we fry the fat cattle. We have cooked the fat cattle. We can cook them in a few times. So we put the juices together. 1 tbsp raw sauce + 1 tbsp cooking wine + 1 tbsp oyster sauce.
Step7:Put a little oil in the frying pan. Fry the chicken skin first. After one side of the skin is set, fry the other side.
Step8:Fry it on both sides. Pour in the seasoning. Add the scallion. Stir in salt to taste. Add some water and bring to a boil. Simmer for about 15 minutes.
Step9:Boiled chicken legs. Take out and drain. The soup in the pot can be put into a little water starch and stored separately. Put the chicken leg meat in the frying pan and fry the noodles with skin. The fried chicken leg meat is better when it's burnt. It's OK without frying.
Step10:Pour the oil into the pot again, add some oil. Put in the scallions. Then put in the chopped onions and stir well.
Step11:When the onion is slightly softened, add the sauce for fat cattle.
Step12:Put in the blanched fat cattle and stir fry them evenly to get out of the pot.
Step13:The rice is put into the container. The fried chicken leg meat is cut into pieces and piled up. The fried fat cattle are piled up in order directly. The vegetables that are blanched in the middle can be used for decoration. Finally, pour on the thick soup of boiled chicken and serve.
Cooking tips:1. Don't cook the fat cattle too long, because you need to fry them. Too long of boiling water will affect the taste of the beef. 2. Because the chicken needs a long time. Avoid that the fat cow is cold. Let's fry the chicken first. 3. Seasoning shall be added or increased or decreased according to personal habits and tastes. 4. If the chicken is thick, it can be loosened with the back of the knife. It tastes good. There are skills in making delicious dishes.
