Toad chicken

Toad chicken method:

Raw materials for Toad chicken

One live chicken (about 600g in weight), 50g dried bamboo shoots, 80g raw gluten, 100g clean soybeans, 600g vegetable oil (about 30g in actual consumption), 30g cooked soy sauce, 600g chicken soup, 5g sugar, 30g seasoning, 2G salt, 50g soy sauce, 2G monosodium glutamate, 15g scallion and 12g ginger slices.

The production steps of toad chicken are as follows:

1. After slaughtering the live chicks, soak them in the water to get rid of their hair, then open a big hole on their back, take out their internal organs, and wash them inside and outside with water. Chop the spine a few times with a knife and break the thigh bone; chop the clavicle. In this way, it can prevent curling up during frying.

2. Pour the vegetable oil into the frying spoon, heat it on a high fire (when it doesn't smoke), put all the chicken dipped in soy sauce, fry one side of the chicken breast first, when the chicken skin is hard and golden, turn it over and fry the other side (the same requirement), fry it well and then take it out for use.

3. Put the frying spoon on the fire, pour water on it, and add the dried green shoots. When the water is boiling, put it on a slow fire and cook it for about 30 minutes. The dried green shoots swell and turn green. You can take them out, chop off the roots, tear them into strips 0.3cm wide by hand, and then cut them 3cm and 0.6cm wide with a knife

The characteristics of toad chicken are as follows

The soup is full-bodied, the chicken is tender and fragrant, the gluten is soft and delicious, the skin of the chicken is wrinkled after frying, and the green beans are sprinkled on it, which is like a toad.

Toad chicken

It is characterized by mellow taste, tender and fragrant chicken, soft and delicious gluten, wrinkled skin after frying, and sprinkled with green beans, which is similar to toad.

Seasoning

The main ingredient is a live chicken (about 600 grams), 50 grams of dried asparagus, 80 grams of raw gluten and 100 grams of pure soybeans.

Seasoning vegetable oil 600g (actual consumption about 30g), cooked oil 30g, chicken soup 600g, sugar 5g, cooking wine 30g, salt 2G, soy sauce 50g, MSG 2G, scallion 15g, ginger 12g.

practice

1. Slaughter chickens

After slaughtering the live chicks, soak them in the water to get rid of their hair, then open a large hole on the back, take out the internal organs, and wash them inside and outside with water. Chop the spine a few times with a knife and break the thigh bone; chop the clavicle. In this way, it can prevent curling up during frying.

2. Fried chicken

Pour the vegetable oil into the frying spoon, heat it on a high fire (when it doesn't smoke), put all the chicken dipped in soy sauce, fry one side of the chicken breast first, when the skin is hard and golden, turn it over and fry the other side (the same requirement), fry it well and take it out for use.

3. First feeding

Put the spoon on the fire, pour water on it, and add the dried green shoots. When the water is boiled, put it on a slow fire and cook it for about 30 minutes. The dried green shoots swell and turn green. Then take them out, chop off the roots, tear them into 0.3cm wide strips by hand, cut them into 3cm and 0.6cm wide pieces with a knife, and then put them into clear water and cook them for 3-4 minutes. After taking them out, squeeze out the water and set them aside.

4. Second feeding

Break the fried chicken from the back and put it down into the casserole. Add cooking wine, sugar, soy sauce, bamboo shoots, gluten, chicken soup, green onion, ginger, etc. Bring to a boil over high heat, simmer over low heat for 60-80 minutes, simmer until 7-8. When it's mature, put it on high heat for 7-80%. Add soybeans, salt and stir fry for a few times. When the soybeans turn green, pour them into the stewed casserole, add monosodium glutamate and simmer for a while.

Longitude: 104.06573486

Latitude: 30.65946198