Egg in ginger sauce

Hot egg with ginger juice

Raw materials for making hot egg with ginger juice:

Fresh hen (about 1000 g). Ginger 10g, green onion 10g, vegetable oil 50g, salt 2G, soy sauce 10g, soybean powder 15g, vinegar 10g, chili oil 10g, fresh soup 100g.

Processing steps of ginger hot egg

After the hens are slaughtered and washed, they are cooked in a pot, taken out to cool, and then the chicken leg bones are removed and chopped into even pieces. Ginger into ginger, onion cut into onion. Heat the vegetable oil in the pot (about 15 ℃). Add chicken, ginger and scallion to the pot and stir fry until fragrant. Add fresh soup, salt and soy sauce to taste. Add water, soybean powder and vinegar and stir well. Sprinkle with chili oil. (there's another way to cook this dish: after the chicken is cooked, put it in the pot and cook it a little bit. Take it out and cut it into even pieces. Put it in a bowl and make it into triple water. Add seasoning. Steam it on the cage. Remove the seasoning residue and turn it into a disc. Put the original juice of steamed chicken into the pot, add ginger juice and seasoning, bring to a boil, add second rate Euryale to collect the juice, start the pot, add sesame oil, and pour on the chicken.

Egg in ginger sauce

Hot egg with ginger juice is a famous snack in Luzhou, Sichuan Province. It is bright red in color, tender in chicken and strong in ginger vinegar. After the hens are slaughtered and washed, they are cooked in a pot, taken out to cool, and then the chicken leg bones are removed and chopped into even pieces. Ginger into ginger, onion cut into onion. Heat the vegetable oil in the pot (about 15 ℃). Add chicken, ginger and scallion to the pot and stir fry until fragrant. Add fresh soup, salt and soy sauce to taste. Add water, soybean powder and vinegar and stir well. Sprinkle with chili oil.

raw material

One fresh hen (about 1000g)

Ginger 10g, green onion 10g, vegetable oil 50g, salt 2G, soy sauce 10g, soybean powder 15g, vinegar 10g, chili oil 10g, fresh soup 100g

Production method

Color, fragrance, bright red color, tender chicken, and prominent ginger vinegar flavor

The main ingredient is a fresh hen (about 1000g). The auxiliary ingredients are 10g ginger, 10g scallion, 50g vegetable oil, 2G salt, 10g soy sauce, 15g soybean powder, 10g vinegar, 10g chili oil and 100g fresh soup

Preparation: 1) after the hens are slaughtered and washed, they are cooked in the pot, removed and cooled, and the chicken leg bones are removed and chopped into uniform pieces;

2) Ginger into ginger, onion cut into scallion;

3) Heat the vegetable oil in the pot (about 15 ℃). Stir the chicken, ginger and scallion into the pot to make the flavor. Add fresh soup, salt and soy sauce to taste. Add water, soybean powder and vinegar to mix well. Sprinkle with chili oil;

4) There is another cooking method for this dish. After the chicken is cooked, put it in the pot and chop it into even pieces. Put it in a bowl and make it into Triassic water. Add seasoning. Steam it on the cage. Remove the seasoning residue and turn it into a disc;

5) Put the original juice of steamed chicken into the pot, add ginger juice and seasoning, bring to a boil, add second rate Euryale to collect the juice, start the pot, add sesame oil, and pour on the chicken.

[features]

It has bright red color, tender chicken and outstanding ginger vinegar flavor

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