Ji Bo comes from rural Leshan, Sichuan. It is said that it has been circulating for hundreds of years since the Qing Dynasty. It is a very famous local specialty snack in Sichuan. Native chicken is made by cooking the ingredients in advance, cooling them, stringing them with bamboo sticks, putting them in a pottery bowl, and mixing them with spicy seasonings and boneless chicken slices. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. In such a hot summer, when you have no appetite for anything, cooking some ascetic chicken and a pot of rice porridge is the most refreshing and appetizing food in summer.

It's all strings soaked in red oil soup, which feels a bit like mala Tang. Different from mala Tang, giving chicken is cooked and cooled first, and then soaked in sauce. In fact, it is also a cold salad, which is very suitable for eating in summer, while mala Tang is to cook the raw materials directly in the soup and eat them while they are hot, which is suitable for cold winter. Sichuan cuisine practice daquan

Ingredients: chicken breast 1, star anise 1, cinnamon 1, fragrant leaves 1, onion 10g, ginger 10g, yellow rice wine 15ml,

Sauce: half a head of garlic, 30ml of red pepper oil, 5ml of rattan pepper oil 10ml, sesame oil, a little pepper powder, 30ml of soy sauce, balsamic vinegar 15ml, 2g of sugar, a little salt and a proper amount of white sesame seeds.

Exercise:

1. Wash the chicken breast, put it into the pot, add water to the chicken, add star anise, cinnamon, onion, ginger slices and yellow wine and cook until the chicken is just cooked. After soaking for a period of time, take it out and cool it naturally, and cut it into pieces with a knife. Don't pour out the soup, let it cool for later use. How to make chicken delicious?

2. Chop garlic into powder, cool half a bowl of chicken soup, add light soy sauce, balsamic vinegar, white sugar, sesame oil, rattan pepper oil, red pepper oil, pepper powder, salt and minced garlic, and mix well to make flavor juice;

3. Wear the cut chicken breast with a toothpick, put it in a soup bowl, pour in the flavor juice and sprinkle with fried white sesame seeds.

Leshan crisp tofu

A piece of old tofu as the main ingredient.

Side dishes: carrots, white radishes, green bamboo shoots and parsley.

Seasoning salt, vinegar, Haitian 365 salty soy sauce, red oil, pepper oil, sugar, monosodium glutamate.

Practice home cooking practice daquan

1. Prepare an old tofu, and peel carrots, white radishes and green bamboo shoots respectively.

Leshan Crispy Tofu 1 How to make it?

2. Cut the old tofu into small pieces and cut it obliquely into triangles.

How to make Leshan crisp tofu

3. Fry (fry) in oil pan until the surface is golden, and the fire is not too big. Fry slowly (fry all noodles except the one to be hollowed out).

4. Take out the fried tofu blocks and control the oil. First cut a knife along the walls with a knife, and then hollow it out with a small spoon for use.

5. Deal with all the tofu blocks in turn.

6. Cut carrots, green bamboo shoots and white radishes into filaments, the finer the better, and wash the parsley.

How to make Leshan crisp tofu 3

7. Put it in a large basin, add half a spoonful of salt, two spoonfuls of vinegar, one spoonful of savory soy sauce, half a spoonful of sugar, a little monosodium glutamate, and finally add a spoonful of red oil and a little pepper oil and mix well.

8. Fill the mixed shredded vegetables into the tofu block.