#迁迁的味道# Shaxian snacks, Lanzhou noodles, and Shandong miscellaneous cake pancakes are available at the school gates across the country? Every school in Chongqing has sold large-scale chickens. Even if it says “Xinjiang big-pan chicken”, the taste is also the taste of local locality. For the hard-working student party, it’s cheaper. The big chicken owner who also sent the takeaway is completely an angel. Is there a wood? My little friends, do you still remember the Western government big chickens that we used to grab meat together? Even now, even if I have an authentic large-scale chicken made by a Uyghur friend, I feel completely wrong. This dish is always defined as the taste of memory. Probably, there are many dishes that have changed a lot of new flavors as the tides migrate. Because of the special memories entrained in the migration, I don’t want to define them as “unauthentic” or “not authentic”, so I ask the parents of the place of origin to forgive, forgive me for accidentally fiddling with the small window of memories, for everyone. Introduce the taste of migration # cherished by me. PS: Dedicated to my best four years, the people who rushed in time and the memories that can't be lost.
Wash the material, slice the green pepper onion, cut the chicken leg with the chicken, and the potato should not be cut too small, just a little smaller than the chicken. Then the ratio of potatoes to chickens is recommended between 1:1 and 1:1.5.
Put the heavy oil in the pan and fry the garlic, ginger, star anise, cinnamon, pepper, and dried chili, then remove the spices. (The amount of oil will be lost in the process of frying the spices. Try to ensure that there is still the amount of oil that can be fried three or four times after the frying. The fried spices should be adjusted to small, first the garlic, then the ginger, and the garlic is golden yellow. Put in the octagonal cinnamon, followed by pepper and dried chili, pepper and dried chili are especially easy to burn off, and can be turned off after a few seconds.)
(Upgrade step) Leave two-thirds of the oil in the pot and pour the potato pieces down.
Don't flip frequently, wait for three or two minutes, the bottom of the potato is discolored, then shovel a few times, and it will be almost a few times back and forth.
At this time, there is still some residual oil in the pot, and then add the previous one-third. The fire is fried with chicken legs and onions and green peppers. When the surface of the chicken is completely discolored, add a teaspoon of bean paste to stir fry, then add before frying. The spices, potatoes and water, the water is not suitable for chicken, boiled on a large fire, boiled in medium and small fire, transferred to salt, chicken, soy sauce, until the potato is soft and can be cooked.
Sprinkle with chopped green onion or parsley before going to the table.
The big dish of chicken noodles is delicious on earth. Remember to leave more soup. I have a small bowl in addition to the soup in this dish. It’s the best to mix with ramen and noodles. It’s really no ordinary noodles.
1. Usually potatoes are not fried directly under the pot to cook, I personally strongly recommend frying, once the potatoes are easy to boil, to avoid the chicken pieces boiled for a long time, and the second to fry the shape is better and more fragrant. 2. It is usually done with whole chicken nuggets, but you can eat it yourself. It is best to use chicken legs and chicken wings. The meat is much better. After all, after all. 3. The taste of bean paste is too clear. If you have more taste, you can only add a spoonful of flavor to it. At the same time, the bean paste is quite salty. Everyone should add salt as appropriate. 4. If the green pepper onions are put late, the color will be better, but I personally like to eat and stir-fry. Their fragrance is also incorporated into the chicken and potatoes in this process.