Chinese delicacies that make people appetite, chefs pass on their skills and taste authentic snacks - 02

Braised chicken tastes many times better than restaurants
Materials used
Chicken legs 5; ginger 5; mushrooms 5; green pepper 1; cooking wine 5 spoons; dry pepper 3; white pepper a little; oyster oil 1 spoon; ice sugar 3 small pieces
practice
Prepare scallions, ginger, garlic, fresh mushrooms, cut green pepper into pieces, break dry pepper, not without dry pepper, this is the soul.
Cut chicken leg meat, rinse it with running water, control water, add three spoons of cooking wine, one spoon of oyster oil, stir and marinate for half an hour.
Heat oil in a pan, add soul chili pepper, add onion, ginger and garlic, stir-fry chicken till the skin is yellowish. Stir-fry is very important. Be patient and pay attention to oil splash.
In another casserole, add a little base oil, add three pieces of ice sugar, stir-fry the caramel color, add two spoons of raw soybean sauce, one spoon of oyster oil, a little white pepper, and add boiling water of deserted chicken.
After boiling water, skim off the foam, add a spoonful of mushroom slices, add a little salt, cover, small and medium fire for 25 minutes.

Open the lid and put in green pepper, not the lid.
Coconut bread
Materials used
High gluten flour (red miller's flour) 270 grams; low gluten flour 30 grams; milk 175 grams (milk plus eggs 225-240 grams); eggs 1 (large eggs shelled about 50 grams); high sugar-tolerant dry yeast 3 grams (slightly less than 1 teaspoon); sugar 30 grams; butter 30 grams; salt 1/2 teaspoon; coconut stuffing; coconut 100 grams; butter 50 grams; Egg liquid 50; Egg liquid 20 grams (brush surface)
practice
Iced milk or normal temperature milk, sugar, yeast and eggs are stirred at a speed of 3 minutes without heating.
Add flour, stir at a speed of 3 to 6 seconds, then knead for 2 minutes.
Add salt, cut butter into small pieces and put them on the lid of the pot. Set the kneading mode for 3 minutes. Throw the butter down from the measuring cup hole in turn during the kneading.
Turn the main pot upside down and take out the dough on the kneading mat. Put the dough in a large bowl, cover it with wet cloth or fresh-keeping film, and ferment at room temperature to twice the size, or overnight in the refrigerator.
Divide the fermented dough into 12 equal-sized pieces. Roll it into smooth balls. Cover the dough with fresh-keeping film or knead pad and rest for 10 minutes.
Then make coconut stuffing: coconut, butter and egg juice into the main pot 20 seconds at a speed of 3, take out and put in a bowl for reserve.
Each dough ball is rolled slightly into a round cake and wrapped in 20 grams of coconut filling.
Hold tight.
Close the mouth upward and roll it into a cow tongue.
First fold vertically
Fold in half again
Cut a knife in the middle and leave a little in front.
Open from the middle to both sides and you will see a heart shape.
Put the reshaped bread on the baking tray with baking paper. Put it in the oven. Don't start the oven. Put a small pot of hot water to create a moist and warm secondary fermentation environment. Fermentation lasts about half an hour until it grows noticeably. Remove the bread from the second fermentation and brush the surface with egg liquid. Preheat oven 180 degrees for 10 minutes.
Place in the middle and lower layers of the preheated oven and bake at 180 degrees for 18 minutes. Remove it in time after baking.
Sauced Pleurotus eryngii
Materials used
3 tablespoons raw, 1 tablespoon old, 1 tablespoon oyster oil, 1 tablespoon sugar, 1 tablespoon starch, 1 tablespoon abalone mushroom, garlic, onion, salt, etc.
practice
Slice almond and abalone mushrooms thickly (mine is a little thin)
Change knife (for sake of taste)
Sauce mixing (salt can be added but not salt) 1.5 bowls of water, 3 spoons of raw water, 1 spoon of old water, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of starch
Oil the pan and fry it.
Deep-fry until golden brown on both sides.
Stir-fry garlic and scallions in excess oil (add a little if you don't have oil)
First pour in the sauce (stir again before pouring, or there will be precipitation) and then put in the apricot and abalone mushroom to collect the sauce.
Wait a minute or two to get out of the pot.