Chicken gizzards call chicken gizzards on live chickens. Is the stomach of a chicken. Chickens without teeth usually eat small stones in their stomachs, and use the peristalsis of the stomach to drive the friction between the small stones to grind food. So it is often seen that chickens will be on the ground when there is no food? Picking? In fact, it is eating pebbles to increase digestion. And this way of digestion represents the way of digestion of a large part of birds. Cold chicken gizzards seem simple. Actually, cold chicken gizzards have to go through. Initial processing? Cleaning? Change the knife? Surabaya? Cold salad and other steps. Among them, primary processing and knife changing are the highlights of making cold chicken gizzards. Let's share it according to specific problems.

① Cleaning: The chicken gizzards should be broken to remove the stones inside and washed. Tear off the chicken's gizzard-membrane (that is, the yellow membrane) from the incision and wash it here for later use. Chicken gizzard-membrane can be dried and concentrated for other purposes.

② Knife change: The effect of cutting the crisscross knife at the thickest part of the chicken gizzard is better than that of direct slicing. And the taste is crisp. Slices, on the other hand, feel hard and chewy.

③ Blanching: It is best to marinate the chicken gizzards evenly with salt, onion and ginger baking soda 15 minutes, and then clean them. The pot is widened and boiled, and the chicken gizzards are scalded to bloom, and then they can be taken out for later use.

Knowing the time, the trilogy of cold chicken gizzards (processing, flower knife and blanching time) will enter the actual combat link in the next step.

Cold chicken gizzards

Ingredients: 350g of chicken gizzards.

Seasoning: 2g of salt, 5g of soy sauce, 0g of sugar 1 g, 0g of minced garlic 10, 2g of sesame oil. Grease mustard a little.

Official production?

Wash the chicken gizzards and change them into knives. Soak 5g of baking soda and chicken gizzards with 50g of onion and ginger for15min or more; Take it out and wash it. Put it in boiling water and scald it for 30 seconds. Take it out and let it cool and dry for later use.

Auricularia auricula, red pepper and onion as ingredients. Add all seasonings and mix well.

What should be paid attention to in cold chicken gizzards?

⑴ Chicken gizzards should be cleaned of chicken gizzards. Otherwise, it tastes bitter.

⑵ Chicken gizzards should be cut with knives or thin slices, otherwise they can't be chewed. And the thinner part should be removed for other purposes.

⑶ chicken gizzards should pay attention to the treatment method and taste. So there will be soda water soaking and curing 15 minutes, after this step. Chicken gizzards will be crisp.

(4) The blanching time is not easy to be too long to prevent the chicken gizzards from getting old and losing moisture. Tastes like chewing wax. So it takes only 30 seconds to change the blanching of the flower knife.

5] After the chicken gizzards are put into the seasoning, they should be mixed by hand. Through hand squeezing, the flavor of seasoning permeates into the chicken gizzards. The cold chicken gizzards taste better in this way.

summary

In fact, there is another cold method for chicken gizzards. The taste effect is very good. This method of cold mixing is cooked mixing. Simply put, it is the practice of cooking chicken gizzards and changing them into cold dishes. The cooked mixture tastes soft and waxy. It is more delicious and more fragrant than directly blanched water.