Raw materials:
Raw materials: 250g Sanhuang chicken, 200g sugarcane seasoning: 5g salt, 10g Meiji fresh soy sauce, 10g Hesheng chicken essence, 5g white sesame, 10g coriander segment, 5g chili oil, 6G pepper powder, 20g uncooked flour, 50g dried chili, 20g Laoganma Douchi sauce, 100g egg liquid and 1000g salad oil
Methods:
1. Cut the Sanhuang chicken into 2.5cm square pieces, rinse the blood with water, add Meiji fresh soy sauce, 5g chicken essence, 10g flour, marinate for 20 minutes; peel the sugarcane, cut into 8 cm long, 1 cm wide, 1 cm thick strips, wrap the egg liquid, pat the flour, put into the salad oil to 50% heat, fry for 2 minutes until the appearance is golden yellow, and take out the oil control; At the same oil temperature, fry the chicken pieces over low heat for 3 minutes until the meat is dry and fragrant. Remove and control the oil.
2. Leave 30 grams of oil in the pot. When it is 70% hot, add dry pepper and dried mother's Douchi sauce to stir fry until fragrant. Stir fry the fried chicken pieces over high heat for 2 minutes. Stir fry sugar cane in medium heat for 1 minute. Stir well with salt, chicken essence, pepper powder and chili oil over low heat. Sprinkle white sesame seeds and coriander sections and put them into the pan.
nutritive value:
Chicken contains vitamin C, e and so on. It has a high proportion of protein content, many kinds, and high digestibility. It is easy to be absorbed and used by the human body. It has the function of strengthening physical strength and strengthening the body. In addition, it contains phospholipids, which play an important role in human health and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure.