In fact, the preserved chicken can be eaten directly as long as it is steamed. If the taste is simple, preserved chicken is still delicious as a hot pot. First, you can chop the frozen chicken, and then prepare the side dishes to be put under the hot pot, such as potatoes or wax gourd, and cut into pieces. First add bean paste and Chili sauce, stir-fry red oil, then add boiling water, then pour the frozen chicken pieces into the side dish and cook together for about 20 minutes, then add seasoning, ginger and garlic. No salt because the frozen chicken is a little salty. Just sprinkle some garlic sprouts after boiling.
Preserved chicken is a traditional poultry meat product in southern China, which is produced in Jiangxi, Hunan, Hubei, Guangdong and Sichuan.
Product characteristics
Golden color, beautiful appearance, tender meat, fresh and sweet oil, rich wax fragrance and suitable for steaming.
Edible method
Pickled chicken should be washed and soaked for 8~ 12 hours before eating to soften it, and some salt should be removed to reduce the salt. Then put in a steamer, add ginger, onion, yellow wine or beer, steam for about 2-3 hours, take out, cool, slice and eat.
Steamed rice with preserved chicken, sausage and cabbage;
material
Chinese cabbage, glutinous rice, preserved chicken, sausage, oyster sauce, soy sauce.
working methods
1. Boil water
2. Tear off the bottom of the cabbage pad
3. Put the soaked glutinous rice in before going out in the morning and add some water.
4. Chop the bacon chicken, chop the sausage and code it.
5. Mix a little oyster sauce, soy sauce and chicken juice and pour it on.
6. eat.
Steamed chicken with yellow lantern
material
Preserved chicken, tea oil, lobster sauce, yellow bell pepper, water, chicken essence.
working methods
1. Cut the marinated chicken into pieces and boil it in water to decompose the salty taste;
2. Stir-fry the chicken pieces with tea oil, sprinkle with lobster sauce and a spoonful of yellow lanterns, stir well, and add half a bowl of water to boil;
3. Pour into a bowl and steam in a pressure cooker for 10 minute;
4. Sprinkle chicken essence and mix well before eating.
Fried soybeans with preserved chicken
material
Two chicken thighs, two chicken calves, soybeans, green garlic, ginger slices, dried peppers, soy sauce, soy sauce, chicken essence.
working methods
1. Two chicken thighs and two chicken calves are soaked and cut into pieces, and half a bowl of soybeans is soaked for one hour.
2. a handful of green garlic (put the garlic cloves in the flowerpot by yourself) and dried red pepper.
3. Stir-fry ginger slices in hot oil, stir-fry chicken pieces and dried peppers to get oil, stir-fry with soy sauce and soy sauce, and add a bowl of water.
4. Bring to a boil, add soybeans, and dry the water with low heat. Add chicken essence and green garlic (add garlic before cooking, a stroke of genius), and see if you need to add salt on the way.
A dish full of salt, simple seasoning and full of flavor.
Fried rice with bacon and chicken legs
Materials:
Japonica rice 1 50g, egg 1 each, chopped green onion10g, preserved chicken leg1each, green beans 2g, seasoned monosodium glutamate 2g, vegetable oil 250cc, and a little salt and pepper.
Exercise:
1. Put the chicken legs in a steamer and steam for about 20 minutes before taking them out.
2. Boned the steamed chicken leg and cut it into 0.8cm cubes.
3. After the oil in the pot is heated to 40%, add the green beans until the oil is cooked and drain.
4. Leave 30 ml of oil in the pot, add the beaten egg liquid and stir well. Add diced chicken legs and stir fry slightly.
5. Add rice, green beans, salt, monosodium glutamate and pepper and stir fry.
6. Sprinkle with chopped green onion and serve.
Tips:
1, preserved chicken legs need to be fried with skin to have a taste.
2. The water content of the pickled chicken legs should be sufficient. If it is insufficient, you can use oil.
Question 2: Steamed chicken is too hard. How to make it delicious?
The practice of steaming preserved chicken
condiments
Preserved chicken (appropriate amount)
condiment
Dried Chili peppers (moderate amount) and leeks (moderate amount)
kitchenware
steamboat
1 air-dried chicken.
Chop off the chicken head and feet, cut the middle one into two pieces, and cook it in a pot.
Because the preserved chicken is delicious when cooked, you don't need to put seasoning on the drawer when steaming, just put a little dried red pepper.
4. Steam over high fire 15-20 minutes.
Sprinkle some shallots after turning off the fire.
Stewed chicken with mushrooms
food
Ingredients: preserved chicken 1000g mushroom 100g auxiliary oil, salt and pepper 5g ginger 10g sour pepper 20g dried tangerine peel 20g cooking wine 20ml vinegar 10ml pepper 5g onion 10g chicken essence 5g garlic 10g.
step
Stewed chicken with mushrooms 1. Soak mushrooms in warm water and wash them for later use. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, and add a slice of dried tangerine peel.
Stewed chicken with mushrooms, step two. Pour in the chicken pieces and stir fry.
Step three. Add salt, cooking wine, vinegar and pepper and stir-fry until fragrant.
Step 4. Pour in the right amount of water.
Step five. After the fire boils, skim the floating foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.
Stewed chicken with mushrooms, step six. Finally, add onion and chicken essence and serve.
skill
1, adding dried tangerine peel can relieve boredom and enhance fragrance, which is the traditional practice of our old stew;
2. Adding proper amount of vinegar is beneficial to the decomposition of calcium;
3. Add pickled peppers and stew together, which can effectively remove the fishy smell of meat;
4. Preserved chicken belongs to pickled food, so less salt should be put in the process of stewing.
Question 3: How to wash the chicken legs? Cut off the fat and excess skin and drain the water.
Wipe the salt and pepper clean, put them in a pot and press them with heavy objects for a day (the heavy objects are put in order to let the water out).
Pour out the water, add cooking wine, soy sauce, sugar, onion, ginger and spiced powder, knead well, and marinate in the refrigerator for two or three days, turning over twice during the period.
Hang it in a cool and ventilated place to dry, and put it away when it is 80% dry.
Wash, steam for 30 minutes, take out and cut into pieces.
Question 4: How to prepare dry braised chicken with four golden colors, beautiful appearance, tender meat, fresh and sweet oil, rich wax flavor, cooked and delicious?
Edible method
Pickled chicken should be washed and soaked for 8~ 12 hours before eating to soften it, and some salt should be removed to reduce the salt. Then put in a steamer, add ginger, onion, yellow wine or beer, steam for about 2-3 hours, take out, cool, slice and eat.
Steamed rice with preserved chicken, sausage and cabbage;
material
Chinese cabbage, glutinous rice, preserved chicken, sausage, oyster sauce, soy sauce.
working methods
1. Boil water
2. Tear off the bottom of the cabbage pad
3. Put the soaked glutinous rice in before going out in the morning and add some water.
4. Chop the bacon chicken, chop the sausage and code it.
5. Mix a little oyster sauce, soy sauce and chicken juice and pour it on.
6. eat.
Question 5: How to make preserved chicken delicious? The practice of preserved chicken pays attention to the main ingredients.
Dried chicken with Chili; A lump of shit
1000g
Mushroom
100g
condiments
oil
Proper amount
salt
Proper amount
Sichuan pepper
5g
energy
10g
Sour pepper
20 grams
Dried orange peel
20 grams
Cooking wine
20 ml
vinegar
10ml
pepper
5g
verdant
10g
chicken essence
5g
garlic
10g
step
1. soak mushrooms in warm water and wash them for later use. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, and add a slice of dried tangerine peel.
2. stir-fry the chicken pieces.
3. Add salt, cooking wine, vinegar and pepper to stir fry.
Pour in the right amount of water.
5. After the fire is boiled, skim off the floating foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.
6. Finally, pour in onion and chicken essence and serve.
skill
1, adding dried tangerine peel can relieve boredom and enhance fragrance, which is the traditional practice of our old stew;
Question 6: How to fry pork belly, that is, bacon?
Sauté ed cabbage with bacon in griddle
Ingredients: Chinese cabbage, bacon, garlic sprout, green pepper, soy sauce and salt.
Exercise:
1. Wash the bacon, steam it in a steamer for 20 minutes, take it out, cool it a little and cut it into thin slices. The cured meat is steamed and reused, and the taste is softer and tender.
2. Wash the cabbage, tilt the knife 45 degrees and cut the cabbage into pieces.
3. Wash the garlic seedlings, remove the head and tail, and cut into sections. Wash and slice the green pepper for later use.
3. Heat the oil in the pot with big fire. When it is 50% hot, add green pepper, stir-fry until fragrant, add bacon and stir-fry for 30 seconds. When the fat part of bacon becomes transparent, add cabbage and stir-fry for 2 minutes.
4. Add a small amount of salt and soy sauce, stir well, add chopped garlic sprouts and stir fry a few times. Friends who like to eat old garlic sprouts can stir fry the garlic sprouts for a while, then turn off the fire and take out the pot.
Question 7: How to make chicken into preserved chicken? How to make preserved chicken delicious? First, the production process of preserved chicken is not complicated and takes a long time.
Salting with salt, seasoning, smoking with pine and cypress branches, and air-drying in a cool and ventilated place. ....
Wash the wax products before eating, and then boil or steam them for half an hour.
Question 8: How to eat beer chicken?
Ingredients: 500g of preserved chicken, 2 cans of red pepper, beer 1 can.
Adjuvant salt 2g soy sauce 5g peanut oil 10g seasoning 2g fresh.
Practice of braised chicken with beer
1.
Preserved chicken, red pepper, beer
2.
Cut the pepper into pieces and cut the chicken into pieces.
3.
Put less oil, add the marinated chicken and stir well.
4.
If the salted chicken is not salty enough, you can put some salt and pour soy sauce on it.
5.
Pour beer
6.
Cook for five minutes
7.
Collect the juice and add the pepper.
8.
Saute incense
9.
Sprinkle with seasoning and serve fresh.
Question 9: The method of preserved chicken and how to make preserved chicken eat good ingredients.
Dried chicken with Chili; A lump of shit
1000g
Mushroom
100g
condiments
oil
Proper amount
salt
Proper amount
Sichuan pepper
5g
energy
10g
Sour pepper
20 grams
Dried orange peel
20 grams
Cooking wine
20 ml
vinegar
10ml
pepper
5g
verdant
10g
chicken essence
5g
garlic
10g
step
1. soak mushrooms in warm water and wash them for later use. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, and add a slice of dried tangerine peel.
2. stir-fry the chicken pieces.
3. Add salt, cooking wine, vinegar and pepper to stir fry.
Pour in the right amount of water.
5. After the fire is boiled, skim off the floating foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.
6. Finally, pour in onion and chicken essence and serve.
Question 10: How to make steamed chicken delicious?
condiments
Dried chicken with Chili; A lump of shit
Half a one
condiments
oil
Proper amount
step
1. Prepare the pickled chicken.
Big ones, cut into small pieces, and then cut into small pieces.
2. Cut it and put it on a plate.
3. Hold the pot.
Put the marinated chicken in the pot.
It's on fire. Stir fry. Stir-fry the chicken fat in the chicken.
4. Stir fry until it changes color.
5. Steam in water.
20 minutes
6. Super cooking.