Yinchuan little cook niang: it’s hot and greedy for this dish. Even a chicken is not enough to eat

Temperature rises these days, appetite also follows drop, what dish can reawaken this tricky appetite?Had better be cool and refreshing to have a meal with refreshing mouth, serve as love to eat, can eat, can eat foodie, won’t let go of course with all sorts of condiment bump the chicken that gives surprise.Legend has it that no chicken can escape being eaten.Sour, sweet, bitter, spicy and salty, braised, fried, stir-fried and stewed have any taste, any part you want to have any part.I always love to eat hand-torn chicken. The skin of the chicken is golden and fragrant with sweet flavor. It is delicious and juicy, and the fat is moderate.Chicken oil moist flavor, tender but not soft rotten, thin chewing filar silk meat fragrance wound between teeth, even bones do not want to waste;Such a simple hand torn chicken, rice and wine is the best, every time after eating but also secretly licked fingers, thinking can not waste a trace of delicious!Every mouthful of chewing is to enjoy, a chicken silk meat do not want to let go!1 chicken/coriander/spring onion/garlic/ginger/millet pepper sesame oil/light soy sauce/soy sauce 1.Slice ginger and knot spring onion on the bottom of the plate, wash and drain the chicken and put on the ginger and spring onion knot;Steam the whole plate of chicken for about 30 minutes.For a whole chicken, just put ginger slices and onion knots in the stomach.2. While steaming, cut the millet pepper into circles, chop the coriander, cut the garlic and ginger into pieces and set aside;Stir in two tablespoons of light soy sauce, two tablespoons of soy sauce, half teaspoon of sugar and one teaspoon of sesame oil.3. Heat oil, garlic, ginger and chilli rings in a wok until fragrant, then pour into the prepared sauce while hot and stir evenly to make dipping sauce for later use;4. After the chicken is steamed, take it out of the pot, rinse it with cold water to remove the floating end and dry it with kitchen paper, and tear the chicken (even the meat with the belt, it tastes better) into shreds.Pour into the good dip sauce (pour some balsamic vinegar), stir evenly, a dish of oily and fragrant hand torn chicken is ready ~ pour wine open to eat!Pick up the pork, slowly into his mouth, is exquisite and rich fragrance diffuses to come on the tip of the tongue, the feeling of happiness from the taste buds to every cell of the body, in this moment the exhaustion of all day long disappeared ~ ate also wanted to come to you, must with juice only then to be perfect, chewing up oil and the fragrance of dipping sauce mix, straight into the bone marrow.Declaration: The copyright of this article belongs to the original author, if there is a source error or infringement of your legitimate rights and interests, you can contact us through the mailbox, we will promptly deal with.Email address: jpbl@jp.jiupainews.com

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