2。 Chop the chicken, remove the blood and wash it.

3。 Put the chicken in the pot and add water (it doesn't matter if you add more. . Hee hee), cook it with high fire first.

4。 Then turn to medium heat and stew 15-30 minutes.

5。 Then put all the soaked mushrooms into the pot, pour 1 tablespoon of wine and add some ginger.

6。 Simmer 1-2 hours or so (see if you are in a hurry to eat). . I usually stew for 2-3 hours)

7。 Season with salt before serving, and mix well before eating. Remember not to add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh.

lilian Shu 66 10- 1622: 13

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I read the recipes on the website and learned them by myself.

China home cooking video teaching/April 2005/13/000046237.html

20VCD full version of "China Health-preserving Medicinal Diet Passed Down from Generation to Generation" originally released by Beidou Success Community.

2007/02/ 13/0000 139738

Practical family cookbooks daquan

/books/bk.asp？ Id=5343 Collection of Family Practical Recipes (Part I and Part II) Classic Collection Edition of HD PDF Book Series

Stewed chicken with mushrooms

1。 Wash the mushrooms first and soak them in clear water.

2。 Chop the chicken, remove the blood and wash it.

3。 Put the chicken in the pot, add water, and boil it with high fire first.

4。 Then turn to medium heat and stew 15-30 minutes.

5。 Then put all the soaked mushrooms into the pot, pour 1 tablespoon of wine and add some ginger.

6。 Simmer 1-2 hours or so.

7。 Season with salt before serving, and mix well before eating. Remember not to add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh.

Chicken leg, onion, ginger, garlic, aniseed, salt, chicken essence, dried pepper, beer, sugar, soy sauce, edible oil.

1. Wash the chicken legs and tie them tightly with boiling water.

2, onions, ginger, garlic, aniseed, dried peppers, chicken legs into the pot, add hot water, beer (according to their own taste), stew on high fire, add salt, soy sauce.

3. Prepare another pot, add a little oil, pour in sugar and stir-fry the sugar color. Stir-fry the sugar and pour it into the pot where the chicken leg is stewed.

After the pot is boiled, stew it with low fire (it will be hard to stew).

5, gently tie the chicken leg with chopsticks, can be tied into the chicken leg, indicating that the stew is good. Onion-flavored chicken leg

Ingredients: two chicken legs and a small onion.

Seasoning: two small red peppers, a ginger, an onion, oil, salt, soy sauce, chicken essence, lobster sauce, shredded ginger, Chili powder, cumin powder, cooking wine and soup stock.

Exercise:

1. Wash the chicken legs, drain them, change the flower knives, and marinate them with soy sauce and cooking wine for about half an hour;

2, put more oil, heat to five ripe, and then put the marinated chicken legs into the pot and simmer for three minutes on medium heat.

3. Take out the chicken legs, stir-fry the minced garlic with the remaining oil in the pot, add shredded ginger and shredded onion, stir well, and then add sliced/shredded onion.

4. Stir-fry until the onion slices/shreds become transparent, and add a little stock. After the soup is boiled, add chicken legs, two small red peppers and some Chili powder, and stew for 15 minutes.

5. After 15 minutes, add salt and chicken essence to taste, then add cumin powder and stir well.

Ingredients: chicken

Practice: Wash the native chicken, put the base oil in the frying spoon to fry off the water vapor, prepare a cup of soy sauce, a cup of onion, ginger and garlic, aniseed and a cup of wine, and pour them into the chicken legs. Cook for 10 minute, and thicken the soup to make chicken wings. Aromas of wine, spices and chicken are presented. This dish tastes strong and the meat is soft.

Production key: put more seasoning, simmer for a long time with low fire, and pay attention to collecting dry juice.

Features: chicken is warm and beneficial, and the flavor is enhanced after cooking.

Stewed chicken needs live chicken, so kill it now, or it won't taste good. After washing, put it in a big casserole, add onion (whole ginger), yellow wine and enough water, and you won't be afraid. Cover the lid, bring the fire to a boil, and the small turkey will be crunchy. Just add some salt. It has a strong fragrance. Never add chicken essence and monosodium glutamate.

If you really want to add something, you can add some medlar and scallops.

Stewed chicken with potatoes

Ingredients: Chili, ginger (three to four slices), onion, soy sauce, cooking wine, vinegar, sugar, salt, monosodium glutamate, oil, potatoes and chicken essence.

Steps:

1 Boil the chicken gently in boiling water to remove the blood on the surface, and it will be ready in one minute.

2 remove the chicken

Heat the wok, add the pepper when the oil is 50% to 60% hot, and then remove the pepper.

4 Add onion, ginger and pepper. If stir-fried, add chicken when it is fragrant but not black.

Add the right amount of cooking wine, the right amount of soy sauce, a little vinegar and sugar (to add flavor).

Stir-fry for a while, add water after the fragrance, add potatoes, cover the pot and simmer.

Remember to stir fry in the meantime, and don't stick to the pan.

When the potatoes are almost ready, turn on the fire to collect the juice, add salt and monosodium glutamate, and you can cook.

Stewed chicken without soy sauce

A chicken, change the knife into pieces (or whole chicken) and soak it in boiling water to remove the fishy smell.

Add water to the pot, add chicken pieces, boil and skim off the floating foam.

Add a few slices of ginger, two cloves of aniseed, salt, chicken essence and cooking wine.

Stew for an hour and a half on high heat, put sesame oil when cooking, and put coriander according to your own taste.

If you use a pressure cooker when stewing, stop the fire after 25 minutes of aeration and eat it after 40 minutes.

Coconut is a typical tropical crop and one of the landscape plants in tropical areas. Coconuts in Hainan are all over the island and have been cultivated for more than 2,000 years, especially in the southeast coastal areas. Wenchang County enjoys the reputation of "Wenchang Coconut Half Hainan".

Coconut trees bloom and fall in the four seasons, and the fruits are constant. A tree has flowers, young fruits, tender fruits and old fruits at the same time, which can be described as "four generations under one roof". Coconut meat and coconut juice are more tender and delicious than the old ones. It is better to drink fresh coconut juice picked on the spot. Coconuts are widely used. Coconut meat can be processed into various kinds of food stewed chicken and become one of Hainan's delicacies.

Ingredients: tender chicken leg, ham, fresh mushrooms, fresh milk and a tender coconut.

Seasoning: monosodium glutamate, refined salt, starch, soup, egg white, crude oil and ginger.

Making method of coconut stewed chicken:

First, boneless the chicken leg, cut it into balls, put it in a bowl, add refined salt, monosodium glutamate, egg white and starch and mix well; Slice ham and mushrooms; Put a little oil in the pot, add ginger and onion, stir-fry, add water to boil, roll the chicken balls in the pot thoroughly, then pick them up and wash them for later use. Then cut off the skin of the coconut, scrape it clean, saw off the top cover about 3 cm from the top of the coconut, pour out the coconut juice, add the soup to the coconut shell, add chicken balls, ham, mushrooms, monosodium glutamate and salt, cover the original cover, put the coconut in a saucepan, stew it in a cage for about 2 hours, add fresh milk, stew for 10 minute, and take it out.

Characteristics of coconut stewed chicken:

Milky white, fragrant and soft.

Practice of Hakka glutinous rice wine

1. Cut the chicken first.

2. Cut some ginger slices. (You can have more)

30. Put the right amount of oil in the pot. If the chicken is fatter, it won't need so much oil. ) Then stir-fry the ginger in the oil a little.

4. Stir-fry the chicken pieces in the pan. It can be fried for a long time. Then, put the wine in. If chicken nuggets and wine should be 1: 1. If your wife drinks, she can drink more. However, if she doesn't like drinking, she can drink less.

Finally, just cook together until the meat is ready to eat.

6. One thing is very important, there is no need to put salt! ! ! ! ! !

Braised chicken with kelp

In hot summer, the continuous high temperature accelerates people's metabolism, increases perspiration, takes away a lot of heat, and also makes people lose a lot of water and inorganic salts. At the same time, ultra-strong ultraviolet rays are also a great threat to skin and hair, which not only makes skin keratinization inelastic, but also causes premature aging; It can also cause skin diseases such as chloasma and solar rash. At this time, black hair moisturizing has become the focus of summer diet. This "braised chicken with kelp" recommended by the next generation can solve your annoying skin problems in summer if you eat it regularly.

Raw materials:

Clean chicken 1 chicken (about 1 500g), seaweed 400g, cooking wine, refined salt, monosodium glutamate, chopped green onion, ginger slices, pepper, pepper and peanut oil.

Method:

(1) Slaughter, unhairing, eviscerating and chopping the chicken; Wash kelp and cut into diamond-shaped pieces.

(2) Put clear water in the pot, put the chicken pieces into the pot, boil them, skim off the floating foam, add peanut oil, chopped green onion, ginger slices, pepper, cooking wine and kelp pieces, stew until the chicken is cooked, add refined salt and monosodium glutamate, and cook until the chicken tastes delicious, that is, take it out of the pot and put it into the soup pot.

Braised chicken with kelp has the functions of tonifying deficiency and benefiting qi, softening and resolving hard mass, moistening skin and blackening hair, and can also treat diffuse enlargement of lymph nodes and thyroid gland. So this dish is a bodybuilding food for moistening skin and blackening hair.

If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup.

This is because the water content of chicken is very high, and some of them are as high as 65% to 90%. However, salt can dehydrate. If salt is put before stewing, the chicken will be soaked in salt water and salty soup, so that the cell moisture in the tissue will permeate outwards, and the protein will solidify, and the chicken tissue will obviously contract and tighten, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard and old, and the soup tasteless.