Hello everyone, today I'm sharing with you how to cook 'La Zi Ji' (Chicken with chili). If you have watched my previous videos on this dish, you should have known that we need to deep-fry the chicken dices in 'kuan you' (literally 'broad oil') to shorten the cooking time as well as sealing the moisture inside. However, deep-fried chicken dices usually shrink hard and are relatively hard on the surface. Since my uncle doesn't have very strong teeth, I'm gonna cook this dish in a new way today, such that the chicken won't be too hard while the flavor still penetrates well. Hope you like this video! If you want to watch the professional recipe of this dish, please follow this link: • 厨师长教你:“辣子鸡” 的正宗做法,史上最详...
大家好,今天和大家分享一道“辣子鸡”,如果看过我之前辣子鸡教学视频的同学可能知道,鸡块需要下宽油炸熟,这样可以缩短烹饪的时间并且把水分锁在其中,但这样炸出来的鸡也有一定的问题,那就是鸡肉表面比较紧缩比较硬。因为四伯爷的牙口不好,所以今天就用另一种方法来制作,不用宽油,这样在保证鸡肉入味的同时还可以不至于表面太硬。希望大家喜欢本期视频,如果想看辣子鸡后厨专业教学的同学可以点击链接: • 厨师长教你:“辣子鸡” 的正宗做法,史上最详...
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滑锅:冷油下锅,滑过锅底,使锅的温度迅速提高,并产生油膜,防止粘锅
明油:成菜之后淋入一点点葱油,来提高菜品的色泽与明亮度,葱油制作链接 • 厨师长教你:“葱油”的制作方法与应用,很有质...
刀口辣椒:干辣椒干花椒炒香炒脆后,手工切碎即为刀口辣椒,香辣麻三位一体,辣度温和,制作链接 • 厨师长教你做正宗 “麻婆豆腐”,高清重置版(...
我是王刚,一个草根厨师长,从15岁做学徒到30岁开始在网上教大家做菜,我感恩每一段经历,感恩这个时代,也真心希望通过我的视频可以帮到大家,让大家走进厨房,爱上厨房。我会坚持做菜,坚持教大家做菜。也希望大家来订阅我的KZitem官方频道,欢迎大家点赞、分享和评论。在西瓜视频,头条和微博上也有我相同名字的账户“美食作家王刚”,微信公众号为“厨王刚丝球”,谢谢大家支持!
Негізгі бет Chef Wang shares: Homemade recipe of 'La Zi Ji' (Chicken with chili), no need for 'kuan you'!
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