Taste: bad smell technology: steamed rice and steamed chicken making material: main ingredient: hen 1000g.
Accessories: 50 grams of Lentinus edodes (fresh), and 0/0 gram of Cortex Magnolia Officinalis/KLOC-.
Seasoning: monosodium glutamate 5g, salt 10g, shallot 10g, starch (broad bean) 13g, ginger 10g, vegetable oil 25g and rice wine 10g. Steamed chicken is characterized by crispy meat and rice wine juice like manna. Teach you how to make steamed chicken with rice wine, and how to make steamed chicken with rice wine delicious. 1. Slaughter hens (Xiaogan yellow hens), unhairing them, opening their backs and washing them;
2. The mushrooms are pedicled, washed and sliced;
3. Soak the magnolia slices in water, wash them and slice them;
4. Trim and shape the chicken, blanch it in a boiling water pot for 2 minutes, and take it out;
5. Apply refined salt to the chicken inside and outside, and then apply rice wine juice;
6. Wash the onion and ginger, pat 7 grams of ginger and 9 grams of chives into onion knots;
7. Put the loose ginger and onion knots together in the chicken belly and marinate them for taste;
8. Cut the remaining ginger into powder and cut the shallots into sections;
9. Put the marinated chicken in a cage and steam it with boiling water for 1 hour for 30 minutes. When the chicken is crisp and rotten, take it out and put it into a plate for setting.
10. Heat a wok with high fire, pour in 15g vegetable oil, stir-fry Jiang Mo, Lentinus edodes and winter bamboo shoots for a while, then pour in the juice of steamed chicken, add the remaining rice wine juice, refined salt and monosodium glutamate, and cook together;
1 1. After boiling, thicken with wet starch, sprinkle with chopped green onion, pour on the chicken, and pour a little bright oil. Tips for making steamed chicken with yellow wine: 1. It is best to choose yellow rice wine and yellow chicken produced in Xiaogan, Hubei;
2. When the yellow wine is cured, it should be turned constantly to make the wine taste penetrate into the chicken;
3. Pay attention to the shape when loading the plate. The method of stir-frying chicken with glutinous rice wine introduces the cuisine and its effects in detail: home-cooked recipes, recipes for nourishing qi and blood, recipes for teenagers, recipes for malnutrition and recipes for fattening.
Taste: fragrant technology: fried glutinous rice wine fried chicken production materials: main ingredients: chicken breast 350 grams.
Accessories: carrot100g, rice wine 200g.
Seasoning: soy sauce 10g, garlic (white skin) 5g, starch (corn) 10g, sugar 5g, sesame oil 2g and vegetable oil 20g teach you how to make fried chicken with glutinous rice wine, and how to make fried chicken with glutinous rice wine delicious 1. Dice the chicken breast;
2. Add sugar, starch and soy sauce into a container, stir evenly, and adjust the size and taste;
3. Wash garlic and cut into pieces;
4. Wash carrots and cut into pieces;
6. Blanch carrots with boiling water, remove them and drain them for later use;
7. Set fire to the oil in the pot. When the oil is 30% hot, add a proper amount of salt and fry until cooked;
8. When the oil is 70% hot, pour in diced chicken and minced garlic and stir-fry until fragrant;
9. Add carrots, sugar, soy sauce, glutinous rice wine and chicken essence, stir-fry evenly, and pour in sesame oil. Pie-food phase grams:
Jiang rice wine: Jiang rice wine should not be eaten with monosodium glutamate, otherwise it will be poisoned.