Chicken gizzards are the stomach of chickens. Moderate toughness and crispness, and good taste. According to the Compendium of Materia Medica, it also has the functions of "promoting digestion" and helping digestion.
However, fresh chicken gizzards should be washed clean. After all, it is a place to store the food that the chicken just swallowed. Wash the chicken gizzards with boiling water to remove the fishy smell. Now the chicken gizzards in the supermarket are all processed. Just check it when you come back. Wash it and blanch it with boiling water.
Materials:
350g fresh chicken gizzards
Green garlic 200g
Red pepper 10g
Ginger10g
Garlic 15g
Salt10g
5 grams of soy sauce
5 grams of monosodium glutamate
Cooking wine 10g
Sesame oil 5g
400g of edible oil (actual consumption is 30-40g).
A small amount of starch
Exercise:
First, wash the chicken gizzards and slice them. Mix salt, cooking wine, soy sauce, monosodium glutamate and starch evenly with chopsticks and marinate for 4 minutes. This step is also called "sizing" to keep the chicken gizzards smooth and tender.
Shred ginger, chop garlic into granules, shred red pepper, and cut green garlic into an oblique shape with an oblique knife, so that it will spread out automatically after frying.
Take out the pot, pour in cooking oil, and when the oil temperature rises to 60 degrees, pour the marinated chicken gizzards into the pot to "slip" the oil, or remove the oil. After degreasing, the chicken gizzards should be slid open for 67-70 years and drained.
Leave a little oil in the wok, stir-fry garlic, shredded ginger and red pepper, then pour in green garlic and chicken gizzards, add salt and cooking wine, stir-fry for three or four minutes, add some sesame oil and stir-fry the wok.
Chef's words
When the fire rages, it shouldn't be long. It is not advisable to use a small fire when cooking, otherwise the chicken gizzards will lose their tender and smooth feeling.
Brine chicken Zhang
Practice: In fact, it is very simple.
1. Wash chicken gizzards
2. Boil water in the pot and add pepper, ginger, dried pepper and salt.
3. Cook in the pot until you feel ready.
4. Take out the cooked chicken gizzards and control the moisture.
Step 5 season with salad oil, pepper and aged vinegar
Prepare shredded cucumber
7. Set the table and sprinkle some Laoganma to taste.
Practice of chicken gizzards and peanuts:
Ingredients: sliced cooked chicken gizzards, fried peanuts, sauce.
How to make chicken gizzards: I use bittern chicken gizzards, that is, stir-fry pepper and salt in a dry pot, put them in a raw chicken gizzards, cool them and marinate them in the refrigerator for a few days, or boil them in white water, that is, after adding water to the chicken gizzards, add a few slices of onion, ginger, salt, pepper, aniseed and cooking wine, cool them and slice them. Why?
Fried peanuts have nothing to say. You can buy ready-made ones. I made it in the microwave. Find a tablet. There are not many peanuts, about two layers. Add a little oil and mix them up. Take it out and put it in the microwave oven to heat it with medium or low fire, and stir it slightly every one or two minutes. Everyone knows that microwave is a medium fire, and it can be done in about five minutes. However, don't leave them alone for five minutes at once.
Sauce practices: including vinegar, light soy sauce, sugar, salt, mashed juice, pepper powder (if you like hemp, put pepper powder) and red oil.
The best vinegar is cold vinegar. I recommend Chen Shijia, which is good. But the proportion of various seasonings is hard to say. It all depends on personal preference. Red oil is the key, so you can add more. Important talk about the practice of red oil;
Dried Chili powder and shredded Chili can be used. Heat water to make it. What is the correct state? That is, the pepper is wet and thick, but it has no water, so it is ok.
Add oil to the pot. When heated to 50% heat, add the soaked peppers. Fry slowly with low heat for a long time. It's almost ready when you observe that the pepper starts to spit oil. Don't fry it. Red oil is bitter. Then discard the residue to get oil and put it in a bottle for use. I remember using a Fuyun brand shredded pepper, which is spicy. I usually mix several kinds, because some peppers are only red but not hot, and some peppers are only hot and not red. The comprehensive effect is better.
In addition, you can also use diced rice with white belly and some diced peppers, which are also delicious.
Crispy spicy chicken gizzards
Practice: Wash the chicken gizzards, scrape off the chicken oil fascia and remove the gold inside. Cut into small pieces and marinate with starch, oyster sauce, cooking wine and salt for 20 minutes. Xiaomi pepper (Yunnan variety, very spicy) and green pepper are washed, dried and cut into small grains. Wash mustard tuber and cut into pieces. Garlic and chopped green onion.
Heat the oil in the pan, stir-fry the minced garlic, stir-fry the chopped mustard tuber and the chicken gizzard, add the millet pepper and fresh pepper, and continue to stir-fry until the chicken gizzard changes color and is almost cooked. Add chopped green onion, sprinkle with appropriate amount of salt, stir well and serve.
Stir-fried chicken gizzard
Materials:
350g of fresh chicken gizzard, 200g of green garlic, 0/0g of red pepper/kloc, 0/0g of ginger/kloc, 0/0g of garlic/kloc, 0/0g of salt/kloc, 5g of soy sauce, 5g of monosodium glutamate and 0/0g of cooking wine.
Exercise:
First, wash the chicken gizzards and slice them. Mix salt, cooking wine, soy sauce, monosodium glutamate and starch evenly with chopsticks and marinate for 4 minutes. This step is also called "sizing" to keep the chicken gizzards smooth and tender.
Shred ginger, chop garlic into granules, shred red pepper, and cut green garlic into an oblique shape with an oblique knife, so that it will spread out automatically after frying.
Take out the pot, pour in cooking oil, and when the oil temperature rises to 60 degrees, pour the marinated chicken gizzards into the pot to "slip" the oil, or remove the oil. After degreasing, the chicken gizzards should be slid open for 67-70 years and drained.
Leave a little oil in the wok, stir-fry garlic, shredded ginger and red pepper, then pour in green garlic and chicken gizzards, add salt and cooking wine, stir-fry for three or four minutes, add some sesame oil and stir-fry the wok.
Chef's words
When the fire rages, it shouldn't be long. It is not advisable to use a small fire when cooking, otherwise the chicken gizzards will lose their tender and smooth feeling.
Two: chicken heart:
1. Spicy stewed chicken heart
Ingredients: chicken heart 600g oyster sauce spicy marinade 1 pot.
Exercise:
1. Wash the chicken heart, put it in a pot, cover it with water, boil it with strong fire, take it out after blanching, rinse it with clear water, and drain it for later use.
2. Boil the spicy sauce of oyster sauce, add the chicken heart, marinate for about 5 minutes on medium fire, put it in a plate, sprinkle with chopped green onion and serve.
2. Pine nuts and chicken hearts:
Method:
Peel pine nuts, stir-fry them in a pot with low fire, and grind off underwear. Wash the chicken heart, cut it with a knife and draw a cross knife on it. Put salt, sugar, monosodium glutamate, pepper, sesame oil, clear soup and wet starch into a small bowl and beat into juice. Add vegetable oil to the pot, heat it to 60% to 70% heat, fry the chicken heart in oil until the chicken heart curls, and take out the net oil control. Leave a little base oil in the pot, heat it, add garlic slices and onion and ginger to stir-fry until fragrant, add chicken heart to stir-fry slightly, cook wine, add pine nuts, pour in juice, stir-fry the sauce evenly, and serve.
Three: chicken liver:
1. brine chicken liver:
Ingredients: chicken liver, salt, ginger slices, garlic, star anise and a little pepper.
Exercise:
1, rinse clean,
2. Add seasoning: salt, ginger slices, garlic, star anise and a little pepper.
3. Add soy sauce and some cooking wine, add water and cook over high fire.
4. After the water boils, turn to low heat, cook for ten minutes, and then drain the water with high fire.
5. Take out the slices and put them on the plate. You can eat them.
2. Cold cortex liver:
Ingredients: (1) preserved eggs, 3 chicken livers, (2) minced garlic, 1 tbsp chopped green onion, 2 tbsp chopped pepper, 1/2 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp sesame oil.
Exercise:
(1) Put the preserved eggs in water, heat them, cook them on medium heat 12 minutes, and then take them out. Scalded preserved eggs are easy to slice and will not be damaged. Take a bath, shell and cut into eight equal parts.
(2) Wash and blanch the chicken liver to remove blood, then steam it for 20 minutes until it is cooked, and cut it into blocks about the size of preserved eggs for later use.
(3) Mix all the seasonings evenly, then put the materials prepared by the method (1)(2) into a container, mix them evenly, and put them on a plate.
3. Fried chicken liver with cabbage:
Materials: Take black-bone chicken liver 100g, black-bone chicken 100g, green vegetable heart 250g, appropriate amount of iodized salt, soy sauce, pepper, wet starch, ginger slices, egg white, sesame oil, cooking wine, edible vegetable oil and white sugar.
Exercise:
1. First, mix soy sauce, pepper, cooking wine, wet starch, sesame oil, iodized salt and white sugar into thick juice for later use. Wash the tender cabbage for later use.
2. Slice the black-bone chicken liver and black-bone chicken, add wet starch and egg white to adjust the size,
Hot and oily, standby.
3. Heat the wok, add oil to heat it, add ginger slices to stir fry, add cabbage to stir fry, then slide down the cooked chicken liver and chicken slices, add sauce and stir fry evenly.
4. Chicken intestines
Pepper fried chicken sausage
raw material
300g of preserved chicken sausage, 60g of red pepper, 60g of green pepper, 50g of vegetable oil, 5g of refined salt, 4g of monosodium glutamate, 5g of sugar 1 g, 5g of oyster sauce, 5g of red oil, 2g of sesame oil, 5g of onion, 8g of garlic, 6g of ginger and 50g of fresh soup.
prepare
(1) Steam the preserved chicken sausage with strong fire until it is soft and rotten, then cut it into 2cm long segments, red and green peppers into 0.3cm thick rings, garlic into nail slices, ginger into rhombic slices, and onion into segments.
(2) Put the pot on high fire, add the base oil, stir-fry the chicken intestines when the heat reaches 50%, stir-fry the ginger, garlic slices, pointed red pepper and green pepper evenly, add refined salt, monosodium glutamate, oyster sauce and white sugar, stir-fry and stir-fry, then cook the fresh soup for a while, pour red oil and sesame oil on the soup after it is dry, and sprinkle with it.
trait
Bright color, crisp texture and strong spicy taste.
1, a piece of chicken intestine, washed with salt, baked and ground into fine powder, and taken together with ootheca mantidis 10g to treat kidney deficiency, frequent micturition and infantile enuresis.
2, rice wine fried chicken intestines: 2-3 chicken intestines, washed with salt, cut into small pieces, fried with peanut oil until almost cooked, add rice wine 1 ~ 2 tablespoons, a little salt can be eaten. Has effect in invigorating kidney qi and reduce defecation. Can be used for treating kidney deficiency, urine retention, frequent micturition, nocturnal emission, and enuresis.
3. Boiled chicken intestines in morinda citrifolia, Tahiti: 2-3 chicken intestines, washed with salt, morinda citrifolia 15g in Tahiti, two bowls of water boiled to one bowl, and seasoned with salt. Has the effects of tonifying kidney and strengthening yang. It is suitable for enuresis due to kidney deficiency, impotence and premature ejaculation, nocturnal emission due to kidney deficiency and enuresis.