求重庆辣子鸡菜谱英文版

Need Spicy Chicken

Material:
1 chicken, dried chillies, pepper, pepper powder, red pepper powder, ginger, garlic, raw powder (powder supermarkets selling Health, whose name is the Health and powder)

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Practices:

1, cut the chicken pieces, preferably small, more easily into the flavor. Washed, but you have to use boiling water, (even if the leaching of dry). Salt (to put enough time), raw powder, soy sauce, pepper, pepper powder, red pepper powder, and then pay more points, Essence, is about three times the normal cooking (this is key, not too small, less a son of smell, more than tired of too much and feel uncomfortable) mix, add cooking wine may be appropriate. Put aside 10 minutes pickled. If the risk of trouble, but also can be deep-fried chicken with salt after you, I do not deep-fried, and I lazy.

2, the process of salt, and pepper into a small section of a bit of a (not cut into the taste is not), ginger, garlic with incision,

3, refueling, do not need too much (although a lot better after the meet to sell), natural chicken in oil (old chickens did not you), the first two go into the sauce.Cooking fragrance.

4, adding the chicken with fried Pickled until the chicken out of oil, during the period can be combined with points based on personal taste pepper, chicken has to soft.

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中文：

极品辣子鸡

材料：
鸡一只，干辣椒，胡椒粉，花椒粉，辣椒面，姜，蒜，生粉（生粉超市有卖，名字就是生粉）

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做法：
1、鸡剁块，小块为宜，进味会比较容易。洗干净，可是用开水过一下，（我比较懒，淋干就算了）。加盐（要一次放够），生粉，生抽，胡椒粉，花椒粉，辣椒面，再多加点鸡精，是平时做菜的三倍左右（这可是关键，不能太少了，少了一股子腥味，多了腻得慌）拌匀，可适量加料酒。放一边腌十分钟。如果不嫌麻烦，也可将鸡腌完后用油炸一下，我是不炸的，我懒。

2、腌的过程中，把辣椒切成一小段一小段的（不切开不进味），姜，蒜一起切开，起锅。

3、加油，用不着太多（不过多了以后卖相会好一点），鸡肉里自然有油（老鸡就没有啦），把第2部的调料全放进去。炒出香味。

4、加入腌好的鸡块一起炒，直到鸡肉出油，期间可以依据个人品味再加点花椒粉，鸡肉已经松软即可出锅。

Raw materials:

  

   1 whole chicken or a box of chicken, pepper and dried chilli (1:4), onions, cooked sesame seeds, salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar

  

  

   Practices:

   1. The chicken into small pieces salt and cooking wine mix Add 8 layer after the heat of the pan looks dry炸至into them while they stand after deep yellow. Dried chili peppers and green onions into 3 cm long paragraph,姜蒜slices.

   2. Pan of oil to 7 layer burning heat, pour into姜蒜炒出smell after dry peppers and pepper, stir until the beginning of choking smell nose, after the yellow oil into a good deep-fried chicken, chicken炒至evenly distributed in the chili after the cast into the葱段, monosodium glutamate, sugar, sesame seeds and cooked, after炒匀can起锅.

  

   Note:

  

   1. Capsicum and pepper can be added with their own tastes, but in order to reflect the original character of this dish, it is best to do a good job finished pepper to cover all the chicken, not chicken appeared in scattered a few peppers and pepper.

  

   2. Fried chicken to the chicken in salt, we must let go enough, if炒鸡when combined with salt, salt taste is not into the chicken, because chicken shell has been blown dry, relatively close texture, salt can only be attached to the surface of chicken, affecting the taste.

  
3. Fried chicken with the oil must be burned very hot, otherwise the appearance of chicken for a long time it will not blow dry, even if done, such as deep-fried for a long time, it is really done, with a dead meat, it is very difficult to eat, did not taste at all. Therefore, the fire must, to a large, deep-fried crispy outside and tender inside relatively.