According to Compendium of Materia Medica, chicken gizzards have the functions of "digestion" and help digestion.
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.
The raw materials of fried double crisp include pork tripe 20og, chicken gizzard 150g, Shaoxing wine 5g, refined salt 1.4g, onion 2g, ginger 1g, garlic 1.5g, monosodium glutamate 1g and cooked lard. Peel off the fat skin and hard ribs of the belly head, wash it, put it in a bowl with a flower knife, add salt and wet starch, wash the chicken gizzard, remove the inner and outer ribs, cut a distance of 2 mm with a knife, put it in another bowl, add salt and wet starch and mix well.
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. Features crisp and smooth, fresh and refreshing.
Chicken gizzard, radish, dried tangerine peel and ginger are all put into a casserole, stewed with low fire until cooked and rotten, and the soup and residue are taken together to treat chronic hepatitis. Stir-fried rice with curry chicken gizzard soaked 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 brine chicken gizzards: 1. Wash the chicken gizzards with salt and cornmeal, and blanch them with hot water (put ginger in 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, garlic and two fragrant leaves, and cook the marinade with high 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 gizzards Ingredients: clean chicken gizzards 300g Ingredients: water-borne fungus 35g magnolia slices 25g watercress onion 5g Jiang Mo 5g coriander segments 15g seasoning: salt 9g monosodium glutamate 3g white vinegar 4g cooking wine 5g pepper 2g water starch 10g Ming oil 10g technological process 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 30 grams of base oil in the wok, thicken the wok, add onion, ginger, cooking wine and vinegar, add ingredients and stir-fry 50 grams of fresh soup, then add starch and stir-fry until the oil is clear. Quickly pour the fried chicken gizzards into the pot, stir-fry the sauce, wrap it evenly and pour it into the oil. Chicken Jane with curry eggplant has come almost every day these days, and I have learned a lot of cooking skills and dishes from you. It's just that I'm often alone at home. 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, braised rice (made with pre-fried rice, the method of making soup is simple and the materials are not much. 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! Wash cumin chicken gizzards (don't leave yellow skin, fat, etc.) and roll them in water until they turn white slightly. Stir-fry pepper, pepper and laoganma first.
After frying, put the chicken gizzards in the pot, stir fry over high fire and sprinkle a lot of cumin (I used granular ones). If it is not spicy enough, you can add a little pepper noodles, salt and chicken essence.
How to make chicken gizzards?
chicken's gizzard
400 grams
Garlic in syrup
3 heads
green pepper
Three each.
Onion ginger
Proper amount
Douchi Chili sauce
1 tablespoon
Light soy sauce
1 tablespoon
Cooking wine
1 tablespoon
vinegar
1 tablespoon
sugar
2 grams
salt
2 grams
chicken essence
Proper amount
Zhongla
Someone's taste
increase sharply
craftsmanship
Ten minutes
time consuming
ordinary
difficulty
How to cook fried chicken gizzards skillfully
How to cook fried chicken gizzards skillfully: 1 1 Prepare the required materials, clean the chicken gizzards, cut them into thin slices, slice the sugar and garlic, cut the green peppers, and chop the ginger and garlic.
How to cook fried chicken gizzards skillfully: after the water is boiled, add the chicken gizzards, blanch them and take them out.
How to stir-fry chicken gizzards skillfully: 3/3 pot of hot oil, pour chicken gizzards, stir-fry and take them out.
How to cook fried chicken gizzards skillfully? Steps: Pour the oil into the pot again, heat it, add ginger, garlic and green pepper rings and stir-fry until fragrant.
How to stir-fry chicken gizzards skillfully: 5.5 Add lobster sauce and stir-fry, then add chicken gizzards and cooking wine to stir-fry for fragrance.
How to cook fried chicken gizzards skillfully: 6 6 Add salt, sugar and chicken essence to taste, and finally add sugar, garlic slices and vinegar to serve.
How to cook fried chicken gizzards skillfully: 7 appetizers!
How to make chicken gizzards?
Lazy grilled chicken gizzards
Chicken gizzards, ginger, cinnamon, fragrant leaves, dried peppers, salt, soy sauce, soy sauce, cooking wine, sugar.
Exercise:
1, wash chicken gizzards.
2. Cook the chicken gizzards, remove them and drain them.
3. Slice ginger and cut dried Chili into small pieces.
4. Put ginger, dried pepper, cinnamon and fragrant leaves into gauze seasoning bags and tie them tightly.
5, boil a pot of boiling water, put the seasoning bag into the boil for 5 minutes.
6. Put the chicken gizzards in the pot and bring them to a boil, and turn to medium heat 10 minute.
7. Release soy sauce, salt and sugar (soy sauce: soy sauce = 1: 1.5).
8, turn to a small fire to cook, you like the degree of cooking, turn to a big fire to collect juice, you can poke it with chopsticks to try the degree of cooking.
9. After cooling, slice.
Tips:
1. Don't put too many cinnamon leaves. Let's take a look at the personal hotness of dried peppers.
2. Cook the seasoning bag for 5 minutes first, which is more convenient for the chicken gizzards to taste.
3, pay attention, don't put salt and soy sauce too early, it is not easy to cook chicken gizzards too early! ! Add chicken gizzards when it is 6-7 minutes cooked.
4, the proportion of soy sauce and soy sauce can also be mastered by yourself, mainly related to the final color.
Fried chicken gizzards with cowpea.
Ingredients: chicken gizzards, pepper noodles, ginger, salt and brandy.
Exercise:
1. Dice persimmon pepper and chicken gizzard.
2. put a few slices of ginger in the pot, stir-fry the seeds and put them away for later use.
3. Stir-fry beans and peppers with oil in the pot, add salt, pat a few times, add seeds and pat evenly. All right, let's go to the pot
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Fried chicken gizzards with leek and moss.
Ingredients: leek moss, chicken gizzard, onion, ginger, dried pepper.
Exercise:
Step 1: Wash chicken gizzards, cut into pieces, and marinate with cooking wine and salt 15 minutes.
Step 2: Wash leek moss and cut into sections for later use; Wash and shred shallots and ginger, and cut dried peppers into sections.
Step 3: Heat the oil in the pot to 60% heat, and pour in the onion, shredded ginger and dried Chili until fragrant.
Step 4: Pour in the marinated chicken gizzards, quickly stir-fry the chicken gizzards to turn white, then add a little light soy sauce, stir-fry the cooking wine a few times, and take them out for later use.
Step 5: Pour in a little oil, stir-fry leek moss for 2 minutes, then stir-fry chicken gizzards together for 1 minute, and then add salt and stir-fry evenly.
How to cook chicken gizzards how to cook chicken gizzards?
It means chicken's stomach! Chicken gizzards help chickens digest. Chickens have no teeth, and the pebbles they swallow are stored there.
Inner wall of pheasant gizzard. It is produced all over the country.
After killing the chicken, take out the chicken gizzard (that is, chicken gizzard), immediately remove the inner wall (yellow film), wash and dry. South raw or fried, commonly known as: chicken stone.
Sexual ignorance returns to the classics, sweet and cold. Enter spleen, stomach, small intestine and bladder meridian.
Endothelium Corneum Gigeriae Galli: Fossil plays a strong role in treating calculus, and is often used with Lygodium japonicum, Lysimachia christinae and Pyrrosia. Stir-fried chicken gizzard-membrane with vinegar: it has the function of promoting digestion and resolving accumulation, and is often used together with stir-fried three delicacies to treat indigestion.
Jiao Neijin: Similar to vinegar chicken's gizzard-membrane, but stronger than it, it can help digestion, guide stagnation and treat food retention and abdominal distension, which is better than Jiao Sanxian. Various schools of thought believe that gizzards are the spleen of chickens, where Shui Gu is digested.
Its qi reaches the large intestine and bladder.
Practice of cooking chicken gizzards with salt water
Dishes and efficacy: home-cooked recipes, indigestion recipes, spleen-invigorating and appetizing recipes, anemia recipes, technology: chicken gizzards are cooked with boiled salt water, and the production material: main ingredient: chicken gizzards 500g.
Seasoning: 30g scallion, 20g ginger, vegetable oil 15g, cooking wine 15g, pepper 10g, pepper 5g, salt 3g, monosodium glutamate1g.
: 1. Wash the chicken gizzards, blanch them with boiling water, take them out, wash them and control the water;
2. Cut the onion into sections and slice the ginger for later use;
3. Put the pot on a big fire, pour in vegetable oil, heat it, add onion, ginger and pepper to stir fry, cook wine, pour in boiling water, and add chicken gizzards, salt, monosodium glutamate and pepper;
4. After boiling, cook slowly with low fire. When the chicken gizzards are cooked, take out the slices and put them on a plate.
The practice of chicken gizzards
Here are two ways to make chicken gizzards. For your reference.
Spicy fried chicken gizzards:
Ingredients: chicken gizzard, coriander, soy sauce, chicken essence, spiced powder, ginger powder, sesame, a little salt, pepper (the hottest kind) and onion.
Exercise:
1, add a little salt after adding oil to the pot, then add spiced powder and ginger powder to the fried pepper, and add onion after the pepper changes color.
2. Add the chicken gizzards, turn the fire to the maximum, and then add the soy sauce.
3. Add chicken essence and stir-fry until the water is dry. Add coriander and sesame seeds. You can also add pepper and sesame oil.
Cumin chicken gizzards:
Ingredients: chicken gizzard, onion, garlic, cooking wine, tender meat powder, salt, pepper, cumin powder, cumin granules, chicken essence, soy sauce and cooked sesame seeds.
Exercise:
1, cut the chicken gizzard into pieces, and add cooking wine, tender meat powder and salt to taste;
2. Chop the green onion and garlic into paste for later use;
3. Heat the oil in the pot for 8 minutes, and then pour the marinated chicken gizzards into the oil;
4. Fry until golden brown, drain the oil, and prepare cumin powder and cumin granules;
5. Heat the oil in another pot for 5 minutes, add green onions, garlic and cumin powder and stir-fry until fragrant (pepper powder and Chili powder can be added if you like spicy food);
6. Then pour the chicken gizzards and stir fry;
7. Add soy sauce, pepper, cumin and chicken essence, stir well, stir fry until fragrant, and sprinkle with cooked sesame seeds.