Yellow chicken steamed rice essence is all on sauce. recipe-Chinese Food-best chinese food recipes-cooking food

Yellow chicken steamed rice essence is all on sauce.

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Yes. There is Jianghu in every circle. There are also rivers and lakes in the street snack area. Once the ruler of the Jianghu. It was Shaxian snack. It was Lanzhou ramen. It was Malatang. It was northeast dumpling These kings define the rules of the Jianghu. Only with skilled skills, rich experience and hard-working hands can you survive in the Jianghu. Until. As a bug like existence of the Yellow stewed chicken rice came out. In just a few years, we have caught up with the strong old rivals with decades and hundreds of years of foundation, and become one of the first-line big brothers in the street snack industry. What's the secret? It's not only good taste, but also low cost of training and replication. Yes. As the advertisement for joining in braised chicken and Rice said, it only takes one day to learn. Bao Jiaobao. The destroyer of the Jianghu rules tells us that we don't need to have rich Chef experience, to be proficient in some craft, or even to be diligent. As long as there's a braised chicken

Cooking ingredients

salt:25g

sugar:50g

thirteen fragrance:3g

soy sauce or sugar:10ml

Stock:200ml

onion:moderate amount

ginger:moderate amount

drumsticks:moderate amount

Cooking Steps

Step1:Powder part - salt 25g. Sugar 50g. This amount is not much. Don't worry. When you eat it, you can hardly eat sweet. It brings a little bit of sweet back. And soft taste. Thirteen fragrance 3G. Add a bit of bittern flavor. Don't too much. Otherwise, it will be a clamour. After all, it's not bittern chicken. 3 g of turmeric powder. In the sauce used in the restaurant, it's usually xanthan gum. I don't want to buy food additives. Just use turmeric. Don't add too much, or the taste will be strong.

Step2:On the left is oyster sauce 50g. Oyster sauce is one of the most important seasonings in braised chicken sauce. It is made of oysters. It tastes fresh and fragrant. However, the oyster sauce on the market is very different in quality and effect. Some are cheaper than soy sauce. Think about it and know that there are not many good things in it. Let's use the expensive one. It will taste better than the braised chicken on the street. On the right is sweet sauce 30g. Increase the flavor and mellow taste of soy sauce.

Step3:Add 130 ml of soy sauce. It's necessary for dishes like braised or braised in brown sauce. It's also one of the most familiar condiments. This kind of fresh soy protein is combined with the fresh oyster sauce from the sea. It provides a wonderful combination of flavor. There is also 50 ml cooking wine in it. Soy sauce or sugar 10 ml. for coloring. I've tried it once. Curry color. It's really yellow.

Step4:And 200 ml of soup. I made it with old hens and pig bones. Don't melt the soup. Just add chicken essence and monosodium glutamate.

Step5:Pour them all into the pot to boil. Let the water evaporate. Concentrate the soup. In this process, the fire should not be too large, and it should be constantly stirred with a spoon to prevent the pot from sticking and falling off.

Step6:When it gets very thick at last, the sauce is ready.

Step7:It's this sauce. It's easy to make braised chicken. It also helps braised chicken spread all over the country in such a short time. In recent years, it has been said how to standardize Western food and how strict McDonald's production process is. Braised chicken has the capital to refuse. Although it's simple, it really achieves the extreme standardization of catering. And it's easy to store. Make a small bottle by yourself. It can be stored for a month or two without preservative.