For us, this is not just an ordinary kimchi. It not only satisfies our taste buds, but also adds a special taste to the life of Beifu. It also witnessed our 2016, this year, we Passively moved three times, because the company was disbanded, faced with unemployment, confusion, loneliness, every time I encountered these difficulties, look at the heavy smog in Beijing, and then look at the crowds crowded in the subway in Beijing, there will always be some The idea of retreating from the drums, such as the development of returning hometown or returning to Chengdu, is also an excellent choice. These sadness will only be understood by myself, but fortunately we have all persisted. So, this jar of kimchi unconsciously moved with us three times, every time I moved the kimchi jar will be careful, for fear of smashing, touched. Now, with more than a year of precipitation, the taste of this kimchi is more and more sour and mellow, such as red wine, the level is more abundant, and this year, we are no longer a student who has been confused and confused. It is richer and has a new understanding and goal for life. Perhaps this is the power of time, it will make everything gradually mature and unique. This week, Mr. Salt used this one-year kimchi to make one of the most popular home-dried dishes - salt and pepper chicken. After finishing this dish, the whole kitchen was fragrant all day, no, it should be the quality of the range hood, ah hahaha········
Drain the chicken water, heat the oil to the smoke, pour the chicken, stir fry (the oil is enough);
After the chicken is fried in water, the surface of the chicken is golden brown. Start to stick to the pan and add the prepared sorghum to taste, so that the chicken tastes better.
After the scent of the wine is gone, add a few tablespoons of 郫县红油豆瓣酱, stir fry until the bean paste is smashed into the face; (this step directly affects the taste and taste of the chicken, the oil in the pot must be more Otherwise, the bean paste will not be fried, and the chicken will not taste.)
Pour in the kimchi brine and change the medium-fired chicken for about 4 or 5 minutes. Add some warm water.
At this point, the chicken is basically 9 mature, pour into the chopped radish (bubble beans), soaked ginger, soaked millet pepper, put on the chicken, continue to cook for about two minutes in the medium and small fire, in order to keep the kimchi sour and crispy Don't flip the kimchi for the time being.
Before the pot, add the appropriate amount of chicken essence, pepper powder, garlic seedlings, stir fry for a while.
Before the chicken is placed in the pot, the oil must be more. One-third of the salt water that has not been chicken is salty. No additional salt is needed.