& gt& gt Introduce more methods of steaming chicken. 1. Select fattening hens (castrated chickens can also be used), slaughter them, cut them into five squares, and control the moisture after washing;
2. Slice the ginger, cut the whole onion into two sections and pat it loose with the back of a knife;
3. Put the chicken pieces into the pot, wash them with clear water and put them into the steamer;
4. Boil the cooked soup, pour out the blood of the chicken pieces, and remove the floating objects in the soup. After adding salt and monosodium glutamate, pour it into the steamer, and the chicken pieces will be submerged in the soup.
5. Add the onion and ginger slices, cover them, and put the steamer on the steamer (the size of the steamer should be equal to the size of the steamer);
6. Add enough water into the steamer in advance, and seal the seams of the lid with cloth or white cotton paper;
7. Mix a little flour with clear water and paste it on cotton paper to avoid air leakage;
8. Steam on slow fire for about four to five hours, remove ginger slices and onion segments, and add pepper noodles and monosodium glutamate. & gt& gt More tips on how to cook chicken with steam boiler 1. The joint between steam boiler and steamer must be tightly sealed to avoid air leakage;
2. When steaming, you should first cook with strong fire, let the water in the steamer turn into steam, enter the steamer through pipes, and then steam with slow fire, so that the chicken will gradually heat up and mature;
3. It is best to use a steamer with a smaller diameter than the steamer, so that the water vapor is not easily lost. & gt& gt More tips on how to cook steamed chicken 1. "Steamed Chicken" is a famous dish unique to Yunnan with a long history and a good reputation. It is named after steaming chicken in a clay pot in Jianshui, Yunnan. This dish can be used for banquets, dietotherapy and nourishing, and can also be used for simple family meals.
2. The steamer was formerly a ceramic hot pot. Steamer chicken was formerly Yanglin chicken. In the early years, in Yanglin, Jianshui and other places in Yunnan, chickens were stewed with Cordyceps sinensis, which was called "Yanglin Chicken", and the ceramic hot pot used for chicken stew was called "Yanglin Pot". Yanglin pot is produced in Jianshui, which has a history of more than 1000 years. Pan, a ceramist in Qing Dynasty, used red, yellow, purple, blue and white clay to make painted pottery. 192 1 year, a ceramist named Xiang inherited his family's ancestral craft and invented a boiler for cooking. In this way, "steamer chicken" replaced "Yanglin chicken".
3. The boiler is now produced in large quantities by Yunnan Jianshui Arts and Crafts Ceramics Factory. People describe Jianshui pottery as "bright as water, bright as a mirror", "body as stone, sound as a chime".
4. The chicken juice steamed in the steamer is delicious, and the juice is a little distilled water, which is clear and transparent and fragrant. Chicken is tender and sweet, with mellow taste and less loss of nutrients. Therefore, it is known as "nourishing righteousness". 1947, Bao Hongwei, who first opened a steamed chicken shop in Fuzhao Street, Kunming, named the shop "Yangzhengqi Store", which was full of customers.
This steamer can steam not only chickens, but also pigeons, ducks and fish. If the chicken is steamed to 70% maturity, medicinal materials can be added to make "steamed chicken with notoginseng", "steamed chicken with cordyceps sinensis" and "steamed chicken with ginseng", and auxiliary materials and seasonings can be added according to the dietetic needs and tastes of each person. The nutritional components of>& gt steamed chicken are 3359.42 kcal, B60.02 mg of vitamin B, 387.03 g of protein, 188. 18 g of fat, 30.22 g of carbohydrate, 2.25 g of folic acid, 0.8 1 g of dietary fiber, and 2/3 g of dietary fiber. Kloc-0/.065438 Sodium 4496.1.05mg, Iodine 0.1.06mg, Magnesium 391.79mg, Iron 28.57mg, Zinc 21.94mg, Selenium 233. 56666