Cold Chicken
1.
Prepare all kinds of raw materials.
2.
After the salad oil is heated, pour it on the red pepper noodles to make ripe oil peppers. (15g red pepper in 48g cooked chili oil)
3.
Put water in the pot, add 15g pepper, ginger cubes (crushed), and 50g green onions (crushed) and boil together.
4.
Chop the remaining ginger, shallot and garlic finely and set aside.
5.
After the chicken is cooked, let it cool in the air (you must let it cool, otherwise it will be slaughtered and broken).
6.
Butcher chicken pieces of 1.5 cm square.
7.
Put the ginger, garlic diced and green onion into the chicken nuggets, add salt, monosodium glutamate, cooked chili pepper (both oil and chili noodles), pepper oil, sugar, vinegar, and pepper powder and mix well.
Tips:
1. The selection of materials is very important. The best "chicken selection" is the thigh meat of live-wave cock that does not grow long.
2. Retreat the chicken under cold water and cook for about 25 minutes after the water is boiled. (Ensure that there is no blood in the chicken bones, and the taste will not have any "toughness" after cooking for too long)
3. The best cooked chili oil is freshly made to taste good enough.
4. When making chili cooked oil, the temperature of the oil needs to be controlled. If the oil temperature is too high, the oily pepper has a darker color, and if the oil temperature is not enough, the fragrance is not enough.
5. After the chicken is cooked, let it cool and then slaughter it, which is easy to shape and reduce the generation of debris.
To modulate the spicy flavor type, adding sugar and vinegar in the right amount can play the role of seasoning, so that the spicy taste is sufficient without being pungent, spicy and smooth, and spicy and soft.
Nutritional analysis:
Table of food nutrition ingredients of dishes:
Item per 100g/whole plate (about 550g)
Energy (kcal) 181/996
Protein (g) 9.5/52.3
Fat (g) 14.4/79.2
Carbohydrate (g) 3.4/18.7
Potassium (mg) 198/1089
Sodium (mg) 135/743
Selenium (μg) 7/39
1. Cold chicken is a source of high-quality protein. Every 100g of food can provide the human body with 9.5g of protein. It not only has a suitable composition ratio of various amino acids, but also facilitates human digestion and absorption.
2. A major feature of Sichuan cuisine is heavy oil. This plate of cold chicken is indeed a good case. The energy provided by oil accounts for 72% of the energy of the entire plate. The main source of fat is the cooked pepper and pepper oil added when mixing chicken. , They can make the dishes shiny and bright, increase the supple taste of the dishes, and the capsaicin dissolved in the cooked oil also adds fragrance and color to the dishes. However, although it is delicious and delicious, "foodies" still need to control their intake, and pay attention to shaking off the excess fat on the chicken nuggets when eating, so as to avoid excessive fat intake and increase energy.
3. The focus is on seasoning cold dishes, because vinegar is added during the seasoning process, which can not only enhance the saltiness and reduce the consumption of salt, in addition, it can also make the overall taste softer together with sugar. You can season it according to your own preferences. However, even if you are greedy for the delicious taste of cold chicken, you should not add too much salt to make it "taste too strong", because controlling salt intake is beneficial to blood pressure stability.
4. This is a traditional cold chicken. Of course, we can also add some vegetables to the dishes. For example, lotus root, lettuce, celery, etc. with crispy taste (just need to be blanched and mixed together), which can not only reduce the total energy intake during eating, but also increase the intake of dietary fiber.
