Ingredients: 300 grams of chicken crisp (that is, crisp bones at the joints of chicken legs), and 0/50 grams of Chinese kale/kloc. Seasoning: Lee Kum Kee Guilin Chili sauce 30g, soy sauce 5g, sugar 3g, monosodium glutamate 8g, sesame oil10g, salad oil 750g, cooking wine 5g, onion Jiang Shui15g, wet starch10g.
1. Soak the chicken crisp in onion and ginger water 15 minutes, then take it out and control the moisture, add 2 grams of soy sauce and marinate it with cooking wine for 3 minutes.
2. Cut kale into 5 cm long strips.
3. Add salad oil into the pot, add chicken crisp when it is 40% hot and slide for 2 minutes, then add mustard 1 minute and then pour out.
4. Add 15g salad oil to the pot, add Guilin Chili sauce and stir-fry to 70% heat, add kale and chicken crisp and stir-fry, season with the remaining soy sauce, monosodium glutamate and sugar, thicken with wet starch, and pour sesame oil out of the pot.
Second, the practice of shredding magnolia fish:
Ingredients: 200g clean fish, 60g magnolia slice, 25g leek, sesame oil, refined salt, onion, ginger, water starch, monosodium glutamate, coriander, cooking wine and vegetable oil.
1. Shred shallots and ginger, and cut shallots and millet.
2. Cut the fish into shreds.
3. Put the fish in a large bowl, add monosodium glutamate, cooking wine, water starch and salt and mix well. Heat a wok, add oil to heat it, add onion and shredded ginger, add shredded fish and stir fry, add magnolia slices, shallots and mushrooms, stir fry and pour in sesame oil.
Third, the practice of crispy fried magnolia:
1. Wash the petals of Magnolia grandiflora and control the moisture.
Stir corn starch, flour, pepper, eggs, water and salt evenly to form a batter, and the consistency shall be subject to hanging on chopsticks.
3. Take a bath in the batter with magnolia petals. Be patient in this step, so that the bent petals can be hung with batter.
4. Put oil in the pot and heat it to 80% heat. Put the magnolia petals in the oil pan and fry until both sides are golden.