The main ingredients of braised chicken are young chicken and potatoes, which need to be processed before cooking. Pen & Fun & Pavilion www.biquge.info

The chicken nuggets are already marinated, and all that's left is to crispy the hob pieces of potato wraps.

Since the starch content in potatoes is up to 20 percent, if it is not processed before cooking.

When the potatoes are cooked, the starch from the potatoes will escape from the potato cubes and mix into the soup, causing the original crisp and oily dish to become sticky and ugly.

However, we can deal with this defect a little, which will not destroy the beauty of the dish, but also increase the texture and taste of the dish.

Xie Heilong burned half a pot of oil in a wok, and when the oil reached a nine-layer high oil temperature, that is, the oil surface in the pot became very calm, and a trace of cyan smoke began to float out.

Then pour all the potatoes along the sides of the pan into the oil and let all the potatoes slide down the walls into the pan.

Remember, how many layers of oil are constantly used to fry the ingredients, and remember not to put the ingredients from the middle of the pan, especially the high oil temperature, especially the high oil temperature.

Because the ingredients are cleaned and treated with knives, the surface will definitely carry moisture, and the moisture will vaporize into water vapor when it encounters high temperatures.

The volume of water increases dramatically, which will produce a small oil explosion in the oil pan, once the oil droplets of several hundred degrees fly to the skin, the light skin will become red, and the heavy one will directly blister and become inflamed, and the consequences are very serious.

Of course, if the dermis is not burned, the most effective way is not to apply the ointment directly, but to apply a cold compress with ice cubes for a few hours.

As long as there are no burns from the broken skin, it will generally be fine the next day, and there will only be a little red mark at most.

"Zizizi-"

As the oil level in the pot rolls, a large amount of water vapor is evaporated at high temperature.

Xie Heilong slowly stirred the potatoes with a spoon until there were no more bubbles in the oil pan, proving that the surface of the potatoes was crispy and perfectly wrapped the potato pieces.

"Knock, knock"

Xie Heilong knocked off the water droplets on the colander and fished the potatoes out of the oil pot.

At first glance, the color is golden and beautiful, and the appearance is crispy and delicious, just like yellow and clear golden bumps, which makes people look at it with an irrepressible secretion.

Use a colander to drain the oil from the potatoes and you're almost done.

Next, the cooking and stir-frying of the braised chicken begins.

First, pour all the oil from the fried potatoes into a special basin for secondary oil.

Then add oil to the pot and put a little bit, which is one-third of the usual amount.

Because there is a lot of oil stuck to the walls of the pot, there is no need to add too much oil.

Turn down the heat, cut the garlic into two, and stir-fry slightly with a spoon until the garlic becomes golden.

Add dried chili peppers, grass fruits, star anise, and Sichuan peppercorns, and continue to stir-fry slowly.

When the dark red dried chili peppers turn yellow and white, there is a burst of spicy and fragrant flavor.

Add the old sauce and green onion and ginger grains, and stir-fry together with the ingredients until the old sauce gives off a mouth-watering flavor of the sauce.

"Whew-"

A tael of rice wine is sprinkled in, bringing a dense fragrance that fills the entire kitchen.

Immediately after cooking, put the marinated chicken pieces into the pot.

The wok is turned over a few times in front and shaken in the back, and all the ingredients are mixed well, without too much operation.

Put the pot flat, add the water that submerges the chicken pieces, turn up the heat, add the dark soy sauce, salt, sugar and pepper, and stir-fry evenly with a cooking spoon.

You don't need too much sugar, just a little bit, about half a spoon, his role in the dish is only to increase the flavor, enhance the freshness, and even the taste.

Spread the potatoes evenly over the chicken pieces and sprinkle two circles of drop-shaped soy sauce on top of the potatoes to color the potatoes.

It doesn't matter if the drop-shaped soy sauce sticks to the potatoes, don't stir-fry with a spoon to cover and color the whole thing.

After the lid is closed, the moisture in the pot will help you dissolve the soy sauce.

Wait for the soup in the pot to boil, bring the heat to a simmer, cover the pot, and let it simmer slowly for about 4 minutes.

"Goo-goo-"

As the simmering fire, there was a slight sound in the pot, and a long aftertaste of mixed vegetables slowly emerged from the side of the pot.

"Hmm, it smells so fragrant, it's unbearable just smelling it."

"Grandma's, I used to have a stomach that could hold up, but now I am stimulated by this smell, how can I feel like I am hungry with my chest and back."

"Fatty, if you cook enough rice, I think you should be able to eat 6 bowls at noon."

The three fat men who had already finished their work gathered around Xie Heilong, and everyone looked eager to try, impatient.

"Don't worry, there are still a few dishes, and it will be ready in no time."

Xie Heilong looked at the three people whose Adam's apple was constantly surging, and said with a smile.

That's when it happened

"Zizizi-"

The sound in the pot changed, and the water used for simmering was almost gone, and the sound of oil rolling was already visible.

Xie Heilong knew that the yellow stewed chicken was ready to come out of the pot, so he opened the lid of the pot and scattered a few prepared green onions.

Throw the pot in his left hand, catch it with a frying spoon in his right hand, and put the braised chicken into the bowl with a few neat movements.

The yellow chicken nuggets, the white and tender potatoes in the dark gold, and the oily and attractive soup make people feel like they won't let go.

As soon as Xie Heilong put the yellow stewed chicken on the board, he had already looked at the fat people who wanted to wear it, and they rushed up, and they didn't care about taking the chopsticks, so each of them grabbed a piece with their hands and stuffed it into their mouths.

"Soft and fragrant, melt-in-your-mouth taste, it really kills me."

The fat man chewed the chicken nuggets carefully, half-squinted his eyes, and nodded in praise.

"I've never eaten such delicious potatoes, crispy and glutinous on the outside, salty and spicy on the outside, and crispy powder on the inside, refreshing!"

A bite of the attractive color of the potato, Liang Chao was directly intoxicated by this rare delicacy.

Xie Heilong looked at the fat man and Liang Chao who were full of happiness, and was silent, but Liu Daxiong, who had already eaten several pieces, raised the corners of his mouth slightly, smiled faintly, and then started the next dish.

Pickled pepper squid roll is a stir-fried dish, which is fast, accurate and stable, and can only achieve the ultimate taste in one go.

Xie Heilong first fished out the stereotyped squid roll and drained the water.

Raise the oil for frying to high again, add the squid rolls and celery, remove quickly after a few seconds, and set aside.

Turn the stove on to a fierce heat, and wash the wok to boil.

Put an appropriate amount of peanut oil in the pot, add ginger and garlic slices and stir-fry until fragrant.

Then put the pickled pepper cut into diamond-shaped round slices into the pot, the water is slightly dry, and the sour and spicy taste is stimulated.

Put the squid rolls that have been oiled and set aside, and pour in the bowl that has been prepared beforehand.

To make a quick stir-fry dish and put in the seasoning one by one, it will definitely be too late, and the taste will not be perfectly integrated into the nothing.

So there is the appearance of the bowl of potato, which is to put all the seasonings needed into a small bowl before cooking, and stir it well with water and an appropriate amount of starch.

"Whoa, whoa—"

Stir-frying, as the wok continues to toss, under the flames, all the ingredients cross a perfect arc in the air and return to the pot again.

After 30 seconds, Xie Heilong hooked a little red oil with a stir-fry spoon and poured it on the ingredients in a line circle.

The front end of the wok is hooked, the spoon is accurately caught, and the pickled pepper squid roll is completed, and the dish is served.

For stir-fried dishes, the time from the pot to the plate should not exceed 30 seconds, as the ingredients will become old after a long time, which will have a great impact on the taste.

Washing the pot, boiling the pot, and a few stir-fried dishes, Xie Heilong continued to make the remaining dishes. (To be continued.) )