The specialty dish is spicy chicken, green pepper potato chips, the meat is tender, spicy and delicious

Crispy carrots

Ingredients: carrots, sugar, honey, glutinous rice flour, breadcrumbs

First, prepare two carrots, wash and peel them, and cut them into even slices with a knife.

Place the chopped carrots in the steamer and lay them flat so that they are easier to cook, then cover and steam for fifteen minutes.

After the carrots are steamed, they are pureed with a spoon while they are hot, add a spoonful of sugar, add a spoonful of honey and stir well, and then add a spoonful of glutinous rice flour.

Knead into a dough, knead a small piece of dough and knead it into a long olive shape by hand, dip all the finished dough in a layer of water first, and then dip it in a layer of breadcrumbs, and dough the breadcrumbs with your hands, so that the breadcrumbs on the dough will not fall off.

Heat the oil, wait for the oil temperature to rise to 50% hot, put the dough into the pot one by one, fry it until it is set and slowly push it with a spoon, so that the dough can be heated evenly, fry until the color of the dough is golden on both sides, and the skin is crispy and take out the plate.

At this point, the crispy carrots are ready. The color is golden, sweet and soft, and the family members who like it hurry up to make one.

Potato chips with green peppers

Ingredients: potatoes, green peppers, chopped green onions, minced ginger, garlic slices, soy sauce, peppercorn noodles, refined salt, chicken essence, aged vinegar

Clean and peel the potatoes, cut them into even slices with an oblique knife, and break the green peppers with your hands to feel a little better.

Heat the oil, wait for the oil to heat up, add the green onion, ginger and garlic and stir-fry until fragrant, add a spoonful of soy sauce, add potato slices and stir-fry.

Add a little Sichuan pepper noodles and continue to stir-fry, add two tablespoons of water, add a little refined salt and chicken essence, cover and simmer for three minutes.

When the time is up, add the green pepper and stir-fry twice, add a spoonful of aged vinegar, add a little seasoning oil, and fry until the green pepper is broken and put on a plate.

At this time, the green pepper potato chips are made, and how many bowls of rice can you eat in this dish? Let me know in the comment section.

Spicy chicken in a dry pot

Ingredients: local chicken, cooking wine, refined salt, chicken essence, white pepper powder, oyster sauce, light soy sauce, Sichuan peppercorns, sesame peppercorns, dried red peppers, green onions, garlic, peppers, sugar, cooked sesame seeds, corn starch

Prepare a chicken thigh to remove the bones inside, change the knife and cut it into strips first, and then cut it into even pieces.

Take a basin with half a basin of water, put the cut chicken pieces into the basin to soak in the bloody water, and use a colander to remove the water to control the moisture.

Put a little cooking wine into the chicken pieces to remove the smell, add a little refined salt, chicken essence and white pepper to taste, add a little oyster sauce to enhance the freshness, put in a little light soy sauce and mix evenly, and marinate for half an hour.

Take a spice bowl and put a little peppercorns, put a little peppercorns, and put in the dried red pepper segments.

Clean the shallots and cut them into sections, cut the garlic into thicker slices, cut the peppers into small cubes, and put a handful of cornstarch into the marinated chicken pieces and mix evenly.

Heat the oil, wait for the oil temperature to rise to 50% hot, put the chicken pieces into the pot one by one, be careful not to burn your hands, and pull the chicken pieces apart with a spoon to prevent them from sticking together, and fry the chicken pieces and take them out for later use.

Heat oil in a pot, wait for the oil to heat and add green onions, garlic, peppercorns, and peppercorns, then add red peppers and fry over low heat until fragrant, stir-fry the fragrance of chili peppers, add a little hot pot base to fry red oil, and fry the fried chicken pieces evenly.

Add a spoonful of water, add a little refined salt and chicken essence to taste, add a little sugar, and keep stir-frying until the water is dry, so that the chicken pieces are more flavorful. Finally, add the chives, sprinkle with cooked sesame seeds and stir-fry evenly before serving.

At this time, the dry pot chicken nuggets are ready, hurry up and make a copy for the family.