Frying crispness
raw material
200g pork tripe, 50g chicken gizzard 1 50g, 5g Shaoxing wine, 4g refined salt1.4g, 2g onion, 5g ginger1.5g garlic1.5g, monosodium glutamate1g.
manufacturing process
65438+
2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch, and mix well to make a sauce.
3. Heat the wok, add lard, heat to 80%, add belly head and chicken gizzards, spread them out quickly with chopsticks, and pour them into a colander to drain oil. Leave a little oil in the wok. When the onion, ginger and garlic are not fragrant, pour in the chicken gizzard and tripe, pour in the sauce, turn it over twice, and serve.
trait
Crisp and smooth, fresh and refreshing.
Chicken gizzard and radish pot
Put all the fresh chicken gizzards, radishes, dried tangerine peel and ginger into a casserole, stew them with low fire until they are cooked, and take the soup with dregs to treat chronic hepatitis.
Fried rice with curry chicken gizzard
Soak chicken in water to thaw, cut into thin slices, and mince onion for later use.
1。 Boil oil, stir-fry shallots, dip in oil, and then add curry powder. When the curry powder is fragrant, add the chicken immediately, and be sure to cut it thin, otherwise it will be cooked.
2。 Stir fry, add salt and monosodium glutamate.
3。 When the chicken is cooked, add the rice (the leftovers I used, hee hee). Stir fry. It will be OK when the rice changes color, haha.
Guangdong bittern chicken gizzards
Exercise:
1, wash the chicken with salt and raw flour, and overheat it with hot water (put ginger in the water), which can fully remove the fishy smell.
2. Put half of Lee Kum Kee brine into the pot, add appropriate amount of water, add ginger and garlic, add two fragrant leaves, and cook the brine on the fire.
3. After the marinade is boiled, put the chicken into low fire and cook for 30 minutes. If you turn off the fire and soak for a while, it will taste better. If you like something sweet, add some sugar to the marinade and marinate it together, as well as spicy ones.
Stir-fried chicken gizzards-this is an authentic Shandong dish. It is characterized by crisp and tender taste, salty and fresh, and quick cooking.
Stir-fried chicken gizzard
Ingredients: 300g of clean chicken gizzards Ingredients: 35g of water-borne fungus, 25g of Flos Magnoliae, 5g of douban onion, 5g of Jiang Mo, 5g of coriander, 15g of seasoning: 9g of salt, 3g of monosodium glutamate, 4g of white vinegar, 4g of cooking wine, 5g of pepper, 2g of water starch and 2g of bright oil 10g.
process flow
Chicken gizzards are perforated with multiple cross knives (chrysanthemum knives), which is 4/5 of the thickness of chicken gizzards.
Wash the chicken gizzards with 500g salad oil, and burn them at about 170℃. Add chicken gizzards, quickly turn over, fry with a spoon for about 8 seconds, and take out the oil for later use.
Leave 30g of base oil in the frying pan and thickening pan, add onion and ginger, cooking wine and vinegar in the frying pan, add ingredients and stir-fry 50g of fresh soup, and then add water starch to thicken.
Stir fry until the oil becomes clear. Quickly pour the fried chicken gizzards into the pot, stir-fry the sauce, wrap it evenly and pour it into the oil.
Chicken curry with eggplant.
I come here almost every day these days and learn a lot of cooking skills and dishes from you. It's just that I'm always at home alone. My husband was at home yesterday and was overjoyed. Now I have the motivation to cook. He likes to sleep late to relieve fatigue. After getting up, I closed the kitchen door and started behind closed doors. It is not easy to say that the meal for two is simple, because everyone is pursuing taste and nutrition now, but it is not too wasteful to get a table to eat. So I designed a simple menu: big bone stewed radish soup, curry eggplant chicken, steamed celery leaves, homemade pickles, and braised rice (made with pre-fried rice,
The method of making soup is simple, and there are not many materials. Just need time, need to master the temperature. Specific attention should be paid to: water the bones in advance, fill the pot with water at one time, simmer for about 2 hours after half an hour, add radish and medlar in the last half hour, and finally add salt.
This is my first time to make curry. I didn't expect it to taste good. It's delicious, tender, and tastes like tender fat. How to do it: cut the chicken into small pieces, soak it in salt, soy sauce, cooking wine, chicken essence and starch for 20 minutes, put oil in the pot, stir-fry the chicken, and then put water. The amount of water depends on the number of dishes you put. When the water is boiled, add curry powder, then add potatoes, eggplant and onions. I dug out my frozen tofu from the refrigerator, put it in and stewed it on the fire. Turn off the heat when the potatoes are soft, and finally put some wide powder in the pan. Finally, put salt on it and the powder will be transparent. Then turn off the fire and take out the pot. Hey, hey, soup can make rice. It smells good.
I bought celery to make pickles, but unfortunately all the leaves were thrown away. Remembering the steamed vegetables cooked by my grandmother when I was a child, I imitated them. After washing the leaves, I put some white flour or corn flour. Because he doesn't like it, I use white flour, which tastes different. You'll know when you did it. If there is water on the leaves, the noodles will be stained. Add some oil and salt, and it will be OK. It is ok to steam for 5 minutes on a big fire. Don't overdo it. This dish should be eaten with juice. Pour in garlic, and add it into the soy sauce, vinegar and Chili oil. It smells like farm food.
Small pickles are very refreshing: bamboo shoots, cucumbers, white radishes, celery and red peppers are cut into strips. After the water is boiled, add salt, wine, white vinegar, pepper, aniseed and dried Chili and cook for a while. After cooling, add the chopped vegetables. If you like mustard, add more salt, so you can eat it after soaking for 2 hours! The food is crisp and refreshing!