From now on later the plain food shop that often goes comparing calibration an administrative unit in Xizang in fokelore, he can choose this course uncontrollably, but did not let him feel to be able to be mixed once in those days that dish of chicken rivals eating house of Chongqing street fly... so I also not dare rushed do, the contrast after be afraid of contrast is too big by blow.
This actually this dish still clears before New Year freezer, remnant 4 drumstick, holding attempt that the psychology that have a try makes in the arms. As a whole, besides deepfry I do not like, on the technology a bit not difficult, flavour also is done not have too poor, when frying flavor especially, the chili that may be Sichuan is different really, the flavour that comes out in boiler has been mixed the sweet smell that eating house of a certain plain dish smells is euqally same, I did not put any small restaurants absolutely " fragrance agent " , did not put even gourmet powder even, but when frying flavor I two be fumed by that fragrance drunk.
This may be true material solid material gives good food, the chili of Sichuan and Chinese prickly ash are a hero.
But I this version absolutely not dare absurd calls authentic Sichuan hot pepper chicken, or chicken of Chongqing hot pepper, calculate chicken of hot pepper of flavour of frequently of a home at most, it is difficult to do not calculate, material is not much also, suit little family: )
With makings
| A jin (the person asks increment more, after crossing oil not shipment) | |
| Burden | |
| A few | |
| 50-60g (this dish chili has a feeling more more more, be afraid of hot usable hot degree of small assortment) | |
| A big (I used Qing Teng any of several hot spice plants) | |
| At least one spoon, much do not be afraid of, do not add Yi Ke, because main effect is to increase,sell | |
| Vegetable water or soup-stock | A bowl small, did not use clear water |
| Condiment | |
| Together | |
| Half | |
| 1 | |
| Two | |
| 3 spoon | |
| One teaspoon | |
| Right amount | |
| Right amount | |
| 1 spoon |
The practice of hot pepper chicken
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Abluent behead becomes chicken small
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Use souse of pink of cooking wine, the five spices, salt, green, ginger 20 minutes above (the quantity that quantity of this pace salt can press a fried dish is put sufficient)
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Chili is abluent cut off (chili is very short need not cut) , filter drops chili seed to reserve (after liking to withhold chili seed to depart, frying make later period join seed seed)
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Peanut oil burns heat (basically not be from gust angle considers, however peanut oil suits high temperature deepfry, from healthy angle consideration, if go after gust only, that still is rapeseed oil comes scamper)
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Clumsy way, try a chicken piece, wait for its blast to get Zhi Zhi to be taken noisy
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will gallinaceous piece enters oily boiler entirely (the attention had better be caldron wide oil, quantity of the flesh in the picture is little, bowl is small, the flesh is a bit bit more this boiler did not suit)
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In after gallinaceous piece finalizes the design, turning small firebrand chicken piece complete bomb ripe blast is appeared, color by turn in vain the fish out after fizzling out
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Burn oil again hot, issue gallinaceous piece 2 times deepfry, fire is OK a bit bigger, force a redundant grease, make the surface more golden at the same time
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Scamper arrives after Huang Ganxiang of gallinaceous gold nugget fish out, drop does oil to reserve
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A few rape oil is added in boiler, small fire fries fragrant flower any of several hot spice plants and Jiang Pian (Chinese prickly ash is in, when this measure is used very short)
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Add green, garlic, anise and sweet Xie Tong to fry (my home exceeds can eat hemp, chinese prickly ash goes out without filter)
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Join chili
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Break up fry even, at this moment powerful the fragrance that is like cafeteria will be ceaseless trail
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The chicken that joins scamper to pass piece, continue to break up fry
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Join few candy and salt
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Boil enters cooking wine (I issued liquor directly) , soy and pink of the five spices; Want to make chicken good chew of a bit still can add a bit soup-stock or vegetable water
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Join celery finally paragraph
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Break up fry come to be born, scatter on ornament of white sesame seed, luxuriant beautiful strip off chili will look for hot pepper chicken of chicken to be finished
Small stick person
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The processing of 2 chicken: Feed friend and the result that I communicate with respect to this locality, this dish still has way of a kind of the daily life of a family, chicken has not needed deepfry, use only dry those who fry, flavour is very good also.
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3 vegetable water: In deepfry version, to let fly into rage dry chicken appreciably is answered soft, later period can add a bit soup-stock vegetable perhaps water, still can offer another kind of little taste. My home gentleman likes what work quite to eat mouthfeel, so the liquid omited.
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4 with salt: The chicken that scamper does inhales smell not easily, later period breaks up how is salt put hardly when frying, so the salt when souse chicken should be put enough.
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5, with oil: Plain dish cannot leave rapeseed oil, theoretic fried chicken also should use rapeseed oil, but suit high temperature deepfry more as a result of peanut oil, practice of the daily life of a family often chose health to abandon taste, so my home when fry commonly used peanut oil.
In addition, the bowl of the deepfry on the picture is very small, just graduated in those days, still renting a house, kitchen utensils and appliances is pallet, still wanting to save oil, be a mistake set an example. This because use a caldron, the size that gallinaceous piece cuts is even, wide oil goes down, the effect that scamper comes out is optimal.
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6, other: The chili when making this food, Chinese prickly ash me bath passes again drop is dry, I extended the time that so stir-fry before stewing fries wet flavor a little. Will tell Chinese prickly ash normally long fry easy suffering, chili is long fry easy paste, the duration that fries flavor and time need great attention.