地锅鸡多少钱价格
巨香巨好吃的地锅鸡,馋哭隔壁家小孩,学会可以去开店了,菜和主食一锅出,小饼子吸收了鸡汤的精华,一吃就停不下来…
By 余小西的四季三餐
用料- 走地鸡 半只
- 土豆胡萝卜 各1个
- 洋葱 半个
- 香菇 6朵
- 葱姜蒜辣椒 适量
- 干辣椒花椒 适量
- 八角香叶 适量
- 面粉 200克
1、鸡半只(文昌鸡、清远鸡等都可以)切成大块,用料酒、生抽、白胡椒粉腌制15分钟;\n胡萝卜、土豆各1个,去皮切成滚刀块;\n洋葱(半个)、青辣椒(1个)、姜切片,葱切段,大蒜切2办;\n干红辣椒、花椒、八角、香叶适量
2、中式面粉200g,盐2g,清水100g。\n将盐倒入面粉中,水分次倒入,搅拌成面絮,再揉成光滑面团,所以揉面没有特殊要求,成团即可。
3、面团用保鲜膜包上,醒发15分钟,对温度没有要求,也不用达到发酵的程度,醒发的时候,开始炒鸡;
4、锅到底油,撒上一点盐在锅底,可以防止鸡肉粘锅,锅热后加入鸡块,炒制两面金黄,注意不要频繁翻动鸡块,一面煎好再翻面。水汽炒干的时候,可以下入一勺黄冰糖,同步给鸡肉炒上糖色。
5、将炒好的鸡肉拨至一旁,下入一大勺黄豆酱、姜蒜、干辣椒、花椒、八角、香叶爆出香味;
6、下入1勺生抽,2勺老抽,2勺料酒,把鸡肉翻炒上色;
7、锅中倒入热开水、香菇和泡发香菇的水,没过鸡肉,水开后中小火炖煮15分钟;
8、倒入土豆、胡萝卜、洋葱,一起焖煮10分钟,加入1勺盐。
9、将醒好的面团分成8份,搓成小面团,倒入清水中,完全浸没,泡10分钟。放心小面团不会融化或散掉,而是充分吸收水份。
10、将炖好的鸡转到一个边缘宽一些的铸铁锅里,方便帖饼子,注意锅里要保留一些水,如果水不够了,可以加一些,水面比鸡肉要略低一些,加入适量盐调节咸淡。
11、将小面团用水里捞出来,放在左手手掌,用右手的手掌压成小饼,尽量压薄一点,沿着锅贴一圈,盖上锅盖,再焖15分钟。
12、出锅前撒上辣椒和葱段,再焖5分钟。
13、出锅开吃,可太香啦!
小贴士饼吸收了汤汁的精华特别好吃!
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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