Chinese Food
Laotan salted hot and sour chicken
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For us, it's not just a jar of ordinary pickles. It not only satisfies our taste buds, adds a special taste to Beipiao's life, but also witnesses our 2016. This year, we moved three times passively. It's also because of the company's dissolution, facing unemployment, confusion and loneliness. Every time we encounter these difficulties, look at the heavy haze in Beijing, and then look at the crowded subway in Beijing For example, it's a good choice to go back to your hometown or Chengdu. Only myself can understand these heartache. Fortunately, we all stick to it. So, this jar of pickles moved with us three times unconsciously. Every time we moved the jar of pickles, we would be careful. I'm afraid of knocking and touching it. Now, with the precipitation of more than a year, the taste of this pickle is more sour, mellow, like red wine, and the layers are more abundant. And this year, we are no longer ignorant
Cooking ingredients
Cooking Steps
Step1:Food preparatio
Step2:Drain the chicken. Heat the oil to smoke. Pour in the chicken. Stir fr
Step3:After the chicken water is dried, the surface of the chicken is golden yellow. Start to stick the pot. Add the prepared sorghum wine to taste. Let the chicken taste better.
Step4:After the smell of the wine disappears, add a few tablespoons of Pixian red oil bean paste, stir fry until the bean paste is fragrant; (this step directly affects the taste and taste of the chicken. There must be more oil in the pot. Otherwise, the bean paste will not fry out the flavor. The chicken will not taste. You can also add a proper amount of pepper oil. The pepper has a little lemon fragrance. It has a very special taste
Step5:Pour in the pickled salt water and cook the chicken over medium or small heat for about 4 or 5 minutes. Add some warm water
Step6:At this time, the chicken is basically 9 mature. Pour in the cut pickled radish (pickled cowpea), pickled ginger, pickled millet pepper. Put them on the chicken. Continue to cook for about two minutes over medium and low heat. In order to keep the pickle sour, fragrant and crispy, do not stir the pickle for the time being.
Step7:Before cooking, add some chicken essence, pepper powder and garlic. Stir fry for a while.
Step8:A plate of hot and sour chicken is ready. You can eat three bowls of ric
Step9:It's also great to eat the remaining pickles and make a bowl of spicy chicken noodles for the night.
Cooking tips:Before the chicken is put into the pot, the oil should be enough. The salt water is salty, so there is no need to add salt. There are skills for making delicious dishes.
