Hot and sour diced chicken

Hot and sour chicken

Raw materials for hot and sour diced chicken

250g chicken leg, 50g persimmon pepper, 2G dry pepper, 2G salt, 3G soy sauce, 4G vinegar, 2G monosodium glutamate, 3G cooking wine, 10g starch, 20g egg white, 80g clear oil and a little sesame oil.

Processing steps of hot and sour diced chicken:

1. Remove the bone of the chicken leg, cut it into small pieces with a knife, and then size it with egg white and starch. Cut the pepper into pieces. Heat the oil in the pan, put the diced chicken into the pan and remove the oil.

2. Leave the bottom oil in the pan, add the dried pepper, stir fry the diced chicken and seasoning, and pour in the water starch, clear oil and sesame oil.

Characteristics of hot and sour diced chicken

It's fresh, salty and mellow, sour and spicy.

Hot and sour diced chicken

Hot and sour diced chicken is a famous traditional dish with chicken leg as the main ingredient. It belongs to Hunan cuisine. It tastes fresh, salty, mellow, hot and sour. It has rich nutritional value. This dish will be cut into small pieces after the chicken leg is boned and scalpeled with egg white and starch. Cut the pepper into pieces. Heat the oil in the pan, put the diced chicken into the pan and remove the oil. Leave the bottom oil in the pan, add the dried pepper and saute until fragrant. Add the diced chicken and seasoning and stir fry. Pour in the starch, clear oil and sesame oil and leave the pan.

Characteristics of dishes

Strengthening physical strength, improving immunity, tonifying kidney essence and enhancing digestion ability

Patients with hypertension, hyperlipidemia and cholecystitis should not eat

practice

Practice 1

Make food

250g chicken leg, 50g persimmon pepper, 2G dry pepper, 2G salt, 3G soy sauce, 4G vinegar, 2G monosodium glutamate, 3G cooking wine, 10g starch, 20g egg white, 80g clear oil and a little sesame oil.

Production process

(1) Remove the bone of the chicken leg, cut it into small pieces with a knife, and size it with egg white and starch. Cut the pepper into pieces. Heat the oil in the pan, put the diced chicken into the pan and remove the oil.

(2) Leave the bottom oil in the pan, add the dried pepper and saute until fragrant. Add the diced chicken and seasoning and stir fry,. Pour in water, flour, clear oil and sesame oil.

Practice 2

Make food

250g chicken leg, 50g persimmon pepper, 2G dry pepper, 2G salt, 3G soy sauce, 4G vinegar, 2G monosodium glutamate, 3G cooking wine, 10g starch, 20g egg white, 80g clear oil and a little sesame oil.

Production process

(1) Remove the bone of the chicken leg, cut it into small pieces with a knife, and size it with egg white and starch. Cut the pepper into pieces. Heat the oil in the pan, put the diced chicken into the pan and remove the oil.

(2) Leave the bottom oil in the pan, add the dried pepper and saute until fragrant. Add the diced chicken and seasoning and stir fry,. Pour in water, flour, clear oil and sesame oil.

Practice 3

Ingredients: Chicken Pipa leg, 4 persimmon peppers, 50g red peppers, 2 dry peppers, 2G salt, 2G soy sauce, 10g vinegar, 4G monosodium glutamate, 10g cooking wine, 50g clear oil, 5g sesame oil

Production process

Wash the chicken legs first

2. Cut into small pieces with a knife

3. Chop green onion, ginger and pepper

4. Put the diced chicken in the pot and fry it to dry

5. Take another pot to drain oil

6. Add onion, ginger and pepper to stir fry until fragrant

7. Add chili sauce and stir fry

8. Stir well

9. Add chicken and stir fry

10. Add cooking wine, soy sauce, salt, vinegar and sugar and stir fry with proper amount of water

11. Add green pepper, stir fry evenly, add monosodium glutamate to taste

12. Take it out of the pot and put it on a plate.

　　

nutritive value

Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that of egg and milk, so it is a good source of protein.

The protein content of chicken is different according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, there are a lot of lipids in the skin, so it is absolutely impossible to call chicken with skin a low calorie food.

Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, which is a high protein food with almost no fat.

Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on.

Compared with beef and pork, chicken contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL-C, which is harmful to human health.

Nutrients

Heat: 545 kcal

Potassium: 1371.85 mg

Phosphorus: 858.78 mg

Cholesterol: 328 mg

Sodium: 149.51 mg

Magnesium: 114.28 mg

Protein: 79.34 G

Vitamin A: 64 μ G

Nicotinic acid: 43.23 mg

Selenium: 43.05 μ G

Fat: 20.02g

Calcium: 13.55 mg

Carbohydrate: 11.46 G

Folic acid: 2.8 μ G

Iron: 2.65 mg

Zinc: 2.04 mg

Vitamin B6: 2 mg

Vitamin E: 0.88 mg

Vitamin B2: 0.57 mg

Vitamin B1: 0.29 mg

Copper: 0.25 mg

Manganese: 0.04 mg

Longitude: 104.06573486

Latitude: 30.65946198