350g of chicken with bone, 50g of potato150g, 50g of onion, 20g of curry powder, 2 cloves of garlic, 0/0g of flour/kloc-0, proper amount of Shaoxing wine, proper amount of chicken powder and proper amount of salt.

1. Clean the chicken, cut it into pieces properly, put it in a water pot for a little boiling, and take it out to wash the floating foam for later use; Peel potatoes and cut them into pieces of appropriate size; Cut the scallion into small pieces; Chop garlic and mud.

2. Put oil in the pot and heat it to 50%. When the potato is fried until the skin is yellow, remove and drain the oil for later use; Fried chicken pieces until the surface is slightly dry, remove and drain for later use.

3. Put about two spoonfuls of oil in the wok, add curry powder, flour and garlic paste, stir-fry with low fire, add scallion, add half a cup of water to mix the noodles, add a bowl of water, add chicken powder to stir well, add chicken pieces, burn Shao wine, heat for 5 minutes on medium fire, then add potatoes, adjust salt and water, and cook until the chicken is cooked.

Guangdong:

1) Boiled chicken

Ingredients: chicken

Seasoning: onion, galangal, soy sauce.

Practice: boil a pot of water, put the whole chicken in and turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.

Features: Keep the chicken delicious and original flavor.

2) Dry fried chicken

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.

Practice; Clean the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate and shredded onion and ginger, marinate for a while, then hang the paste made of eggs, flour and water, fry until cooked, let it cool, and dip it in pepper and salt when eating.

3) Boiled chicken

Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt.

Practice: Wash the chicken, boneless it, smear it with salt, cooking wine and soy sauce, fry it until it is cooked, then stir-fry the oil with a spoon, pour the hot oil on the chicken repeatedly until the chicken skin is burnt and cut into small pieces, and dip it in pepper and salt when eating.

4) Stewed chicken

Ingredients: chicken essence, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour and oil pepper noodles.

Practice: Wash the chicken, put the broth in the pot, add onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper and aniseed, cook and boneless, then hang the paste made of egg white dough powder, fry until yellow, take it out and chop it into pieces or strips 1 inch long, and sprinkle with pepper noodles.

5) Crispy chicken

Ingredients: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper.

Practice: Wash the chicken, apply cooking wine, rub salt, sprinkle pepper, fill the chicken belly with shredded onion and ginger, stop for a while, put it in a cage, then remove the shredded onion and ginger and pepper, apply soy sauce, hang flour, fry until golden brown, and cut into small pieces.

6) Mushroom chicken

Ingredients: chicken essence, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.

Practice: Wash the chicken, chop it, soak the mushrooms to remove the roots, and wash it (several times). Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry a few times, then add a little white sugar, broth, onion, ginger, sliced garlic, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.

7) Diced chicken with scallion

Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.

Practice: Wash the chicken, put it in the pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take it out together with the soup after boiling, cover it and stew it for 2 hours, cut it into pieces after taking it out, add a little onion ginger, monosodium glutamate and original soup, then boil the oil and pour it on the onion ginger.

8) Chicken paste

Ingredients: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour.

Practice: Wash the chicken, bone it, chop it into mud, wash the cauliflower and break it into small flowers, then cut it into sections, boil the soup with boiling water, take it out, let it cool and drain, put a little oil in the pot, stir-fry shredded onion and ginger, add the chicken mud and stir-fry until it changes color, then add the broth, salt and cauliflower to cook, and add the monosodium glutamate hook juice.

9) Scrambled eggs with shredded chicken

Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion, soy sauce.

Practice: Open the egg, add salt, monosodium glutamate and water, stir-fry it slightly, shred the chicken, add a little oil in the pot, add chopped green onion and stir-fry it a few times, add a little soy sauce and stir-fry it, heat the pot with a little oil, add the egg while frying, pour the oil, stir-fry it until it is half cooked, add the fried chicken and stir-fry it a few times, and immediately take it out of the pot.

10) Yunnan-Steam Pot Chicken

Raw materials:

A fat chicken, 2000 grams of pepper, 3 grams of ginger and 30 grams of onion.

System:

Cut the chicken into pieces, put it in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the chicken is cooked.

Pick up the minced onion and ginger, sprinkle with seasoning and serve.

1 1) Fujian-Luxiang whole chicken

Ingredients: Fat hen 1 hen, 2 mushrooms in water, 2 pieces of ham, 50g of sorghum wine, 750g of chicken soup and 5 cloves of cloves.

System:

Clean the chicken, cut it open from the back, cut it three times, put the chicken belly up in a stew pot, spread ham slices and mushrooms, and add seasoning and chicken soup.

Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out.

12) Guangdong-Qiandao Chicken Pill with Juice

Ingredients: chicken leg 450g, Thousand Island Juice 1 1 strip, garlic 10g, chicken powder 2g, pepper 5g,1g.

Salt 5g, sesame oil1g.

System:

Slice chicken leg meat;

Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes;

Slip into a ball in 40% hot oil;

Leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then add chicken balls, add soup, salt, chicken powder, sesame oil and pepper, thicken the pot and put it on a plate;

Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; The pot code can be on the side of the chicken ball.

13) Sichuan-bangbangji

Ingredients: shredded chicken with onion 10g.

Legislation

The chicken net binds the wings and legs with ropes;

Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool;

Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded chicken, put it on a plate, put shredded onion around it and pour the seasoning.

14) Yuanyang chicken

Raw materials: 1 chicken (about 700g), 1 chicken (about 700g), pork stuffing 200g, coix seed 150g, 4 pieces of water bamboo, 4 pieces of green vegetable heart, 4 pieces of mushrooms, 4 pieces of cooked ham, 3 pieces of hawthorn cake and appropriate amount of common seasonings.

Method:

(1) After the whole chicken is boned, it is made into juice with onion and refined salt, then it is smeared on the inner wall, then the skin is turned outwards, and it is slightly soaked after plastic surgery. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings.

(2) Fill the pork stuffing into the abdominal cavity of the hen from the knife edge and seal it with a bamboo stick. Coix lachryma-jobi seeds are stuffed into the abdominal cavity of roosters and sealed with bamboo sticks. At the same time, put two chickens in a boiling water pot and cook until the skin shrinks. Clean the hen, coat it with maltose, oil it, take it out in orange, put it in a container, add the original soup and soy sauce, and steam it in a cage until it is crisp and rotten; Then put the cock in a container, add the original soup and refined salt, and steam it in a cage until it is crisp and rotten.

(3) Pour the original soup of red and white chicken, put the chicken side by side on a big flat plate, remove the bamboo sticks and shape it, then put the boiled water bamboo, Chinese cabbage and mushrooms back into the boiling soup pot for cooking, and put them together with ham slices respectively to make the chicken chops.

(4) Put the white soup and the lycopene soup into the pot respectively, thicken them and pour them on the red and white chickens.

Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow.

15) Hillbilly Chicken

Raw materials: grass chicken 1 piece (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel, clove 30g, cinnamon 30g, nutmeg 20g, kaempferia rhizome 10g.

Method:

(1) Grass chickens are slaughtered, molted, eviscerated, claws cut, beaks and shells washed. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out;

(2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed;

(3) Boil the fried chicken in the old bittern soup, simmer with slow fire for 1 hour, and take it out. After cooling, soak the chicken in the soup for 5 hours until the chicken skin is crisp.

Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance.

16) bangbangji

Ingredients: 250g chicken breast and 250g chicken leg.

Seasoning: 20g of scallion, 20g of sesame oil, 40g of sesame sauce, 0/5g of chili oil/kloc-,3g of sugar, mushroom soy sauce and pepper powder.

Practice: wrap hemp rope around the chicken legs and breasts, punch holes in the thick meat, and put it in the soup and cook it with slow fire. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate. Mix scallion, sesame oil, sesame paste, Chili oil, sugar and soy sauce in a frying pan, pour the prepared sauce on shredded chicken and sprinkle with pepper powder.

17) Jinhua elm chicken

Soak Sanhuang chicken in oil soup, remove bones and cut into pieces, and then plate. Blanched cabbage, coated with oil, surrounded by chicken pieces. Put the soup into the pot, add salt, monosodium glutamate, oyster sauce and a little soy sauce. Finally, thicken with water starch and pour the oil on the chicken.

18) Dry roast chicken.

Raw materials: 400g of chicken nuggets with bones, 50g of winter bamboo shoots, 20g of fresh mushrooms, 50g of plants, sesame oil, sugar, soy sauce, monosodium glutamate, starch, yellow wine, balsamic vinegar, cinnamon, onion, ginger and refined salt.

Method:

1. Wash the white striped chicken, gut it, wash it, cut it into pieces with a width of 8 minutes and a length of 1.5 inches, and simmer it with less soy sauce and yellow wine.

2. Drain the oil from the pot. When it is 60% hot, put the chicken pieces into the frying pan and pour them into the colander.

3. Leave the bottom oil in the pot, add onion, ginger, yellow wine, sugar, balsamic vinegar, soy sauce, refined salt, cinnamon,

Chicken nuggets, winter bamboo shoots and fresh mushrooms with soup. Simmer the soup slowly with high fire. When the soup is thick, remove the fire and thicken it with bright oil.

Key points: to grasp the heat, the chicken pieces should not be fried in the pot for too long.

19) kung pao chicken

Raw materials: tender chicken breast 150g, peanut 50g, chicken 1, dried starch 6g, onion, spicy oil, white sugar, soy sauce, wet starch, monosodium glutamate, refined salt, yellow wine, dried pepper and balsamic vinegar.

Methods: 1. De-gluten the chicken breast, cut it into cubes with a flower knife, add egg white, dried starch and refined salt, mix well, put it in Wang Zhu oil pan, and drain the oil.

2. Cut the dried peppers into diced shapes, put them in a wok, fry them until they are golden brown, and stir-fry them with diced chicken 10 second. Mix onion, yellow wine, soy sauce, sugar, vinegar and wet starch, pour into the pot and stir-fry for a few times, then turn over all the fried peanuts for a few times, and finally add some spicy oil to the pot.

Point: when frying, the fire should be bigger.

Kung Pao Chicken?

Ingredients: 250g chicken breast, 50g peeled salted peanuts (or mushroom slices instead).

Seasoning: red pickled pepper, soy sauce, vinegar, sugar, onion ginger, garlic paste, monosodium glutamate, water starch, soup and cooked oil.

Method: (1) pat the chicken breast loosely, cut it into dices, and add peanuts and seasoning.

(2) Put the pot and pour in high-power cooked oil for 4 minutes. Stir once in the middle.

Features: bright color, slightly spicy and sweet and sour.

2 1) princess chicken

Ingredients: chicken wings150g, sliced winter bamboo shoots and mushrooms 60g, rock sugar 30g and water starch 5g.

6 grams of wine, 200 grams of soy sauce, yellow wine, chopped green onion, sugar, ginger, monosodium glutamate, refined salt and chicken soup.

Methods: 1. First, remove the fishy smell from the chicken breast with boiling water, stir-fry the chicken breast with lard and crystal sugar until golden brown, then stir-fry the chicken breast for 30 seconds, add yellow wine, monosodium glutamate, onion, ginger, soy sauce, salt and chicken soup, and simmer for about 15 minutes (depending on the tenderness of the chicken breast). 2. Take out the onion ginger, add wine, sugar, mushrooms and bamboo shoots, burn for another 30 seconds, and thicken the water starch.

Curry Chicken

Ingredients: tender chicken 500g, potato 150g, yellow wine, refined salt, curry oil, monosodium glutamate, wet starch and lard.

Methods: 1. Cut the chicken into 4 3 cm cubes. Dice the potatoes and put them in a 50% hot oil pan. Until it floats on the oil, take it out for use.

2. Put the wok on the fire, pour in the white soup, chicken nuggets and wine, and cook until it bubbles. Remove the foam to make the chicken clean, add salt and monosodium glutamate, bring it to a boil over high fire, cover the pot with water over high fire and stew for 25 minutes until the chicken is slightly separated from the bones, add curry oil and potatoes, mix wet starch evenly to make it thin, turn it over a few times, add15g lard, and then add it after stirring.

Key points: starch should be less drenched and the heat should be controlled well.

23) Roast chicken

Raw materials: fresh chicken 1 chicken (about 1000g), monosodium glutamate 3g, salt 15g, wine 10g, a little pepper, onion, ginger and maltose.

Methods: 1. Boil chicken in boiling water for 3-5 minutes, take out and drain;

2. Rub the chicken body evenly with monosodium glutamate, salt and wine, marinate for half an hour, take it out to dry, and then evenly wrap it with maltose (or add fragrant shavings and shallots to the chicken belly);

3. Put the chicken in the baking tray and bake in the oven, with the chest facing up for 25 minutes and the back facing up 15 minutes. Take it out and pour sesame oil on it.

24) Drunk chicken

Raw materials: fresh brine chicken 1 about 3000g, chives 25g, ginger slices 1 5g, yellow rice wine1000g, refined salt and monosodium glutamate a little.

Method: After the tender chicken is slaughtered, the chicken feathers and internal organs are removed and washed for later use. Put onion ginger and clear water into a pot, put it on fire to boil, then add tender chicken, then turn to low heat, keep the soup slightly boiling for about 15 minutes, skim off the floating foam, continue to cook until the chicken is cooked, take it out, cool it a little, cut it into large pieces, sprinkle with refined salt and monosodium glutamate to taste, put it in a covered container, pour in yellow wine, cover it and take it out.

You can take out the bottom of the box in about 2 days, cut it into small pieces and put it into the basin for eating.

Key points: Don't overcook the chicken and lose its freshness.

25) Pepper diced chicken

Raw materials: tender chicken 150g, dried starch 6g, pickled pepper 6g, soy sauce, white sugar, refined salt, chopped green onion, ginger wet starch, yellow wine, balsamic vinegar, monosodium glutamate, 1 egg, diced water chestnut (or walnut and lettuce).

Methods: 1. Dice chicken, add egg white, dried starch and salt, mix well, stir-fry diced horseshoe and ingredients in strong lard for 10 second, then add pickled pepper, onion and ginger.

2. Mix sugar, yellow wine, soy sauce with wet starch and vinegar, pour into the pot and stir-fry a few times.

Key points: when frying, you should master the fire, and the fire should be slightly bigger.

26) Frozen tender chicken meat

Ingredients: light tender chicken 1 chicken (about 1000g), skin 250g, onion 40g, ginger slices 10g, a little yellow wine, refined salt and monosodium glutamate.

Method: Wash the chicken, scrape off the fat on the skin, put it in a pot, add water, onion and ginger slices, cook it in yellow wine until the chicken and skin are crisp and rotten, carefully take out the chicken, remove the bones, put it in a container, filter the cooked chicken soup with a fine sieve, remove the spices, season it with refined salt and monosodium glutamate, and pour it into the container.

Key points: chicken must be cooked until it is crispy, so that it is easy to remove the chicken bones.

Braised chicken with chestnuts

Ingredients: half a tender chicken (500g), chestnuts (250g), soy sauce (150g), white sugar, monosodium glutamate, yellow wine, onion, Jiang Mo, shredded green garlic, water starch, sesame oil and vegetable oil (50g).

Methods: 1. Wash the chicken, cut it into 1 inch square pieces, put it in a container, mix it with Sichuan soy sauce and yellow wine, and marinate it slightly. Cut the chestnut shell with a knife, put it in a boiling pot, take it out, and peel off the shell for later use.

2. Heat the pan and add vegetable oil. When the oil is 70% hot, fry the chicken pieces in the pot for a while, and then pour the oil into the colander.

3. Add vegetable oil (25g) to the original pot. Add onion, Jiang Mo and chicken nuggets, cook rice wine, add soy sauce, sugar, monosodium glutamate and water (500g), and simmer over high fire. After boiling, cover the lid, simmer for about 10 minutes, add chestnuts, continue to stew until the chicken is crisp and the juice is sticky, then collect the juice with high fire, thicken with water and starch, and then pour out.

Add sesame oil, put it in a bowl and sprinkle with shredded green garlic.

Key points: add less water starch.

28) Roasted chicken with chestnuts

Ingredients: half a chicken (about 500g), 250g chestnuts, oil, refined salt, ginger, onion and soy sauce.

Appropriate amount of sugar and spiced powder.

Output: 1. Dice chicken, slice ginger and chop onion.

Put a little oil in the pot, the oil is hot. Add onion and cosmetics and stir fry. Then add chicken pieces and chestnuts and stir fry. Add appropriate amount of soy sauce, salt, spiced powder, sugar and water, and bring to a boil with high fire and simmer thoroughly with low fire.

Key points: Stir-fry chicken pieces and chestnuts in a pot and start to use medium heat. Sauce, salt and other seasonings are put into the pot, boiled with high fire, and then stewed thoroughly with low fire.

29) edamame chicks

Ingredients: chicken 1 piece (about 750g), 300g of edamame rice (green beans), red pepper 1 piece, and 25g of pickles. Vegetable oil, refined salt, onion, ginger, soy sauce, white grain.

Output: 1. Cut the chicken from the abdomen, take out the internal organs (for other purposes), wash, drain and cut into pieces. Chop onions, slice ginger, and shred peppers and pickles. 2. Put a little oil in the pot, stir-fry onion and ginger, stir-fry chicken pieces, pickles, peppers and edamame rice thoroughly, add appropriate amount of soy sauce, salt, sugar and water, and boil over high fire.

Then use a small fire to penetrate, crisp and rotten.

Key points: To master the heat, first stir-fry with medium fire, then cook with high fire, and finally stir-fry with low fire.

30) Jasmine chicken slices clear soup.

Ingredients: 24 fresh jasmine flowers, chicken breast 100g, 2 eggs (with egg white), salt and starch, 750g chicken soup.

Method: Peel the chicken breast, remove the tendons, wash it, batch it into thin slices, put it into the slurry made of egg white, dry starch and salt, put it in boiling water and cook it slightly (or warm oil), then take it out and put it in a soup bowl. Soak jasmine in lime manganese oxide water for a while, disinfect it, put it in a bowl with chicken breast, and immediately rinse it with boiled chicken soup.

3 1) Cream roast chicken slices

Ingredients: cooked chicken 200g, milk 150g, soup 150g, fried noodles 25g, butter 15g, salt and monosodium glutamate.

Methods: 1. Sliced chicken;

2. Put the milk and soup into the pot and cook until it is slightly boiling. Add the fried flour paste (the flour is fried in oil until it is slightly yellow) and beat well with chopsticks. This is cooked and typed. When it becomes sticky, add refined salt and monosodium glutamate to taste.

3. Put part of the above cream paste into a baking pan with oil on the inner wall, put spare chicken slices, pour the remaining cream paste, add butter, put it in a box and bake for 10 minute, and take it out when the surface is light brown.

Oven temperature: 200℃

32) Steamed chicken

Ingredients: tender chicken 200g, water-soaked mushrooms 15g, horseshoe powder, white sugar, yellow wine, monosodium glutamate, ginger slices, white soy sauce, and proper amount of raw oil.

Methods: 1. Cut the chicken into pieces, mix well with water chestnut powder, sugar, white soy sauce, yellow wine and monosodium glutamate, and plate.

2. Slice the mushrooms, put them on the margin together with the ginger slices, steam them on high fire for about 15 minutes, take them out after steaming, and heat them with oil.

Important: Don't steam the chicken pieces too hard.

33) Long March Chicken

Ingredients: tender chicken 1000g, dried pepper, balsamic vinegar, onion ginger, yellow wine, refined salt, spicy oil, soy sauce, egg white, sugar and dried starch.

Methods: 1. Cut the chicken into small squares and cut both sides. Stir well with egg white, salt and starch, put it on the chicken nuggets, fry the pigs and pour them into the funnel.

2. Stir-fry the dried chilies until fragrant, then pour in chicken essence, onion, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine and spicy oil.

Point: when frying, the fire should be bigger.

34) Fried diced chicken

Raw materials: 250g clean chicken, egg 1 piece, 50g green pepper, vegetable oil, starch, refined salt, yellow wine and monosodium glutamate.

Methods: 1. Beat the chicken evenly with the back of a knife, cut it into diced beans, put it in a pot, add appropriate amount of yellow wine, monosodium glutamate, refined salt, egg white and dried starch, mix well and size it for later use. Cut the green pepper into squares the size of broad beans.

2. Put oil in the wok, cook until it is five or six times ripe, pour in diced chicken, stir fry, take out diced chicken and drain the oil for later use. Step 3: pot

Add 25 grams of oil, heat the oil, stir-fry the green pepper slightly, pour in diced chicken, add proper amount of refined salt, monosodium glutamate and chicken soup, thicken with wet starch, stir-fry for a few times, and serve.

Key points: when sizing dry starch, in addition to mastering the oil temperature and temperature, it is also necessary to stir evenly.

35) Fried chicken offal

Raw materials: 250g of chicken heart and liver, 250g of celery, vegetable oil, refined salt, monosodium glutamate, soy sauce, sugar, starch, minced onion and ginger, and appropriate amount of yellow wine.

Methods: 1. Cut celery, remove leaves, wash and cut into 1 inch long sections. Cut the heart and liver into pieces and put them in a bowl. Add proper amount of refined salt, monosodium glutamate and dried starch, stir slightly and then size.

2. put 25 grams of oil in the wok and the oil is hot. Add Jiang Mo and chopped green onion, stir-fry until half done, and put in a bowl. Add a proper amount of oil to the wok, heat the oil, add celery and stir-fry, pour in chicken offal, add a proper amount of sugar, monosodium glutamate and soy sauce, stir-fry and serve.

Key points: don't fry celery too well.

36) Chicken with scallion oil

Ingredients: 500g tender chicken.

Seasoning: onion ginger, wine, salt, monosodium glutamate and cooked oil.

Method: (1) Wash and chop chicken, and shred onion and ginger respectively.

(2) Mix well with wine, salt, monosodium glutamate and chicken pieces.

(3) Put the pot, sprinkle with shredded onion and ginger, pour in cooked oil, and simmer for 6 minutes.

Features: light color, fresh fragrance.

37) Chicken slices with egg white

Ingredients: 8 eggs, 50g cooked chicken slices, 25g ham slices, 25g spinach hearts, 3g rice wine 15g refined salt, 50g shrimp 1g lard, 250g starch 10g chicken soup.

Methods: 1. Put the eggs in a water pot, boil them with high fire, then peel off the shells, take out all the eggs, turn yellow, leave the protein, wash them with clear water, take them out, and then replace the knife with pieces.

2. Heat the pot, add lard to heat it, add ham slices and shrimps to stir fry, pour chicken soup, add chicken slices, egg white and yellow wine to cook for a while, add salt and spinach heart to taste, thicken with water starch and serve from the pot.

Key points: Starch thickening must be thinner.

38) Mix shredded chicken and vermicelli.

Ingredients: 250g chicken breast, 300g vermicelli, 1 egg white, salt, starch, monosodium glutamate, a little sauce stains and sesame oil.

Method: Peel and remove tendons from chicken breast, cut into shredded chicken, and cut vermicelli into strips. Then put the shredded chicken into a container, add egg white, refined salt, water starch and monosodium glutamate for sizing, blanch it in boiling water, take it out and drain it for later use. Blanch the vermicelli with boiling water, take it out and drain it, put it in a pot, put the cooked shredded chicken in the refrigerator until it is completely cool, and then pour salt, soy sauce and sesame oil after it is completely cool.

The sauce is ready to eat.

Key points: the more tender the shredded chicken, the better.

39) Furong Chicken

Ten chickens, a cooked lamb belly and a cooked lung, four pieces of cooked ginger, ten cooked carrots and ten cooked chickens, fried into cakes, carved with bare roots, coriander rouge and gardenia dyed apricot paste, and the right piece and

Stir-fry in stock and mix onion and vinegar.

40) Sliced chicken with hibiscus sauce

Ingredients: 6 eggs, tofu 1 piece, sliced mushrooms, sliced bamboo shoots, peas, pepper, salt, monosodium glutamate, starch, sugar and soup.

Methods: 1. Put the egg in a bowl and beat it with bamboo chopsticks until it bubbles. Peel and mash tofu, wrap it with clean cloth, wring out the water, put it into beaten egg white, add starch, salt, monosodium glutamate, pepper and soup, and mix well to form egg white paste. 2. Heat the pan to extreme heat, coat it with oil, then add a proper amount of oil to boil, scoop up the egg white paste with a spoon, pour it into the pan and bake until it turns white, and take out and drain the oil.

3. Leave a little oil in the original pot, stir-fry the bamboo shoots and mushrooms for a while, that is, add the soup, monosodium glutamate, pepper, peas and water starch, stir-fry them evenly, quickly add the cooked egg slices, and stir-fry them quickly.

Key points: egg whites should be stirred vigorously. Be sure to boil the oil pan with a big fire, scoop up the egg white with a spoon and pour it into the pan.