Materials for making braised chicken wings: ingredients: a box of chicken wings 10 (suguo supermarket) and a bag of braised chicken wings 1.5 yuan teaches you how to make braised chicken wings, which is delicious:
1. Wash the chicken wings, put them in a pot, and simmer for 10 minutes. 2. Lift the chicken wings, drain them, put them in a bowl and let them cool. 3. Soak for two hours, and then put it in the refrigerator. More tips: eat them in summer, use a little wine, they are delicious and healthy ... no oil. Your own acupuncture teacher taught you to do it. Eat it when you lose weight.
Taste: spiced craft: spiced braised chicken. Material: main ingredient: oil skin 300g.
Accessories: 50 grams of mushrooms (fresh)
Seasoning: 3 g of star anise, 0/5 g of soy sauce/kloc-,3 g of cinnamon, 5 g of yellow wine, 0/0 g of pepper/kloc-,5 g of clove/kloc-,5 g of sugar, 2 g of monosodium glutamate, 50 g of sesame oil and 50 g of peanut oil. The characteristics of spiced braised chicken: rosy color, smooth taste and fresh alcohol. Teach you how to cook spiced braised chicken, and how to cook spiced braised chicken is delicious 1. Wash the beancurd skin, take 4 pieces, put them into a wok, add soy sauce, sugar, monosodium glutamate and sesame oil, stir well to make them tasty, and pour them into a plate for later use. Wash the above spices and wrap them in gauze.
2. Remove the stems of water-soaked mushrooms, wash them, cut them into filaments, put them in a wok, stir-fry them with sesame oil, soy sauce, sugar and monosodium glutamate, and pour them into a dish to cool.
3. Spread the remaining piece of complete bean curd skin on a long plate, sprinkle with edge ribs, spread the fried bean curd skin on it, put the fried mushroom shreds on it, roll it into a roll with a diameter of 3.2 cm, tie it tightly with fine gauze, steam it in a cage for about 5 minutes, take it out, cool it and untie the gauze.
4. Put the wok on a strong fire, pour in peanut oil and heat it to 160 degrees, roll the bean curd skin into the wok, and pour it into a colander to drain oil when it is golden yellow.
5. Put a clean pot on the fire, add fresh soup, and add soy sauce, sugar, Shaoxing wine, ginger (beaten pine) and spice packets; After boiling, put in the fried tofu skin roll, then simmer for 0/0 minute, add monosodium glutamate to thicken, pick it up and put it on a plate, and rub a layer of sesame oil on the skin.
6. Slice the pickled tofu skin roll, put it neatly into the plate and pour a little marinade.
7. Tofu skin should be light yellow and shiny, and completely open.
8. The bean skin must be tightly rolled and wrapped with gauze to ensure the shape.
9. The marinated tofu skin should be rolled up, which should be delicious and not destroy the shape. The practice of braised eggs with meat introduces the cuisine and its functions in detail: kimchi nourishing yin formula, brain nourishing formula and anemia formula.
Taste: spiced process: braised pork and eggs. Material: main ingredient: 700g eggs.
Seasoning: soy sauce 5g, sugar 10g, cooking wine 10g, onion 15g, sesame oil 5g to teach you how to cook braised eggs, and how to cook braised eggs is delicious. Put a proper amount of water in the pot on the fire, put the washed eggs in a cold water pot, and boil them on a high fire, but on a low fire (not too big).
2. Take out the egg, cool it with cold water, peel off the eggshell, and draw several uniform knife marks on the surface of the egg along the length direction.
3. Heat the wok, add 250 grams of gravy, soy sauce, sugar, yellow wine and onion, and add eggs to marinate after boiling. After all the eggs are colored, the marinade seeps into them, and then the eggs are taken out and coated with sesame oil. You can put a whole plate when you eat it, or you can change it into a petal-shaped plate along the knife pattern.
There are many kinds of salted eggs, the most common one is spiced tea eggs. It boiled eggs first, without peeling, but gently broke the eggshell and soaked them in brine prepared by spiced spices and tea leaves. Luwei lasts for a long time, and the fragrance is stronger and more thorough. Take whatever you eat, whether it is hot or cold.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. The practice of salted chicken slices introduces the cuisine and its effects in detail: private cuisine, qi-invigorating recipe, diuretic recipe, nourishing recipe and spleen-invigorating and appetizing recipe.
Taste: salty and umami. Technology: Preparation of pickled chicken slices. Ingredients: 500g of chicken breast.
Accessories: cucumber 100g
Seasoning: 5g of sesame oil, 3g of salt, 0g of 65438+ monosodium glutamate and 5g of pepper. The characteristics of salted chicken slices are: mellow taste, not greasy. Teach you how to make salted chicken slices, and how to make salted chicken slices delicious 1. Wash chicken (chicken breast), cook in a pot, cool and cut into thin slices; Wash cucumber and cut into pieces; Put the peppers in a bowl and brew half a bowl with boiling water. Take another bowl and stew it on it. After stewing, the pepper water will be clarified.
2. Put the chicken slices and cucumber slices into the dish, add sesame oil, refined salt, monosodium glutamate and salt and pepper brine 1 hour, and then take them out and put them into the dish. The practice of stewing chicken in soup introduces the cuisine and its effects in detail: nourishing the body's qi and blood, supplementing the private cuisine, irregular menstruation and anemia.
Flavor: spiced craft: braised chicken in soup. Materials: main ingredients: chicken 1200g.
Accessories: mustard 500g.
Seasoning: 5g of salt, starch (pea) 10g, 5g of sesame oil, 2g of pepper, 3g of white wine, 3g of ginger juice and 2g of sugar, which will teach you how to cook stewed chicken and how to make it delicious. Wash the chicken's mouth and tail with salt, and then hang it for half an hour.
2. Pour half a pot of water into the pot to boil, add the chicken, pick it up, and then put it in. Repeat twice.
3. After boiling, soak the chicken in slow fire for 20 minutes until the chicken is cooked, take it out and fry it, chop it up and put it on the plate.
4. Make mustard into vegetable gall, blanch with boiling water for 5 minutes, then wash and drain with clear water.
5. Pour an appropriate amount of oil into the pot, heat it, add seasoning (salt 2g, soup 100g, wine ginger juice 3g, sugar 2g, starch 3g) to boil, then add mustard to cook thoroughly, add the remaining raw flour, then take it out, drain it and put it on the edge of the plate.
6. Finally, pour the soup (100 ml soup, 3 grams of salt, 5 grams of starch, 5 grams of sesame oil and 2 grams of pepper) into the pot to boil and pour it over the chicken. The practice of braised chicken introduces the cuisines and their functions in detail: private cuisine, pregnant women's recipes, teenagers' recipes, nourishing health-keeping recipes and malnutrition recipes.
Taste: Salty and umami flavor Technology: Braised chicken making material: main ingredient: chicken 1200g.
Seasoning: 3 grams of pepper, 3 grams of cinnamon, 3 grams of star anise, 2 grams of tsaoko, 2 grams of dried tangerine peel, 2 grams of licorice, 2 grams of clove, 4 grams of sugar, 6 grams of salt, and 0/0 gram of soy sauce. Features of braised chicken: tender meat and delicious taste. Teach you how to cook braised chicken, and how to cook braised chicken is delicious 1. Slaughter and clean live chickens. Then nest the drumsticks in the chicken's stomach.
2. Put the seasoning into a gauze bag, put it in a clear water pot for 65,438+0 hours, put the chicken in boiling water, pour out the salt water in the chicken belly every 65,438+00 minutes, and then put the salt water in boiling water until the chicken is cooked. /video/291052e80b044af7.htm The method of braising chicken feet introduces the cuisine and its efficacy in detail: anti-aging recipes for private kitchens and beauty recipes.
Taste: spiced process: braised chicken feet with red sauce. Material: main ingredient: chicken feet 300g.
Seasoning: rice wine 25g, soy sauce 35g, sugar 50g, onion 12g, ginger 5g, star anise 5g, cinnamon1g. Braised chicken feet are characterized by mellow juice, crispness and toughness, which is a good table wine. Teach you how to cook braised chicken feet, and how to cook braised chicken feet is delicious. 1. Cut off the tips of chicken feet, wash and drain;
2. Break cinnamon into small pieces, put them together with fennel into a sachet sewn with sterile gauze, and sew the mouth of the bag;
3. Put about 500 grams of clear water into the pot, and add Shao wine, soy sauce, onion, ginger (beaten pine), spice bag and half a sugar;
4. After the water is boiled, put in the chicken feet;
5. When boiling again, use medium and small fire to cook for a long time;
6. Add the other half of sugar until the chicken is 78% mature;
7. Continue to heat the chicken feet until they are crisp and cooked. Remove the seasoning from the fire and let it cool. The three-piece method of braised chicken introduces the cuisines and their functions in detail: nourishing deficiency, tonifying qi and blood, private cuisine, and nourishing and health-care recipes for malnutrition.
Taste: salty and fragrant technology: three pieces of braised chicken. Ingredients: 750g of chicken wings, 300g of chicken gizzards and 500g of chicken feet.
Seasoning: monosodium glutamate 1 g, sesame oil 15 g, braised chicken three characteristics: crispy and delicious, suitable for drinking. Teach you how to make three pieces of braised chicken, and how to make three pieces of braised chicken delicious. 1. Clean the chicken wings;
2. Tear off the yellow skin and oil tendons from the chicken gizzards;
3. Clean the chicken feet, chop off the toes and wash them;
4. Put the main ingredients together in a boiling water pot, take them out, then wash them, put them in a pot of marinated soup, simmer with low fire until they are crisp and rotten, and remove the bones;
5. Boned chicken wings, peeled chicken feet with a knife, sliced chicken gizzards, buckled into bowls respectively, and added with marinade;
6. Turn the dish over when eating and pour sesame oil on it. The practice of salted eggs introduces the cuisine and its effects in detail: Henan cuisine, liver recuperation, nourishing yin and brain, and improving intelligence and anemia.
Taste: spiced process: marinated egg making material: main ingredient: egg 1200g.
Seasoning: Zanthoxylum bungeanum 15g, salt 30g, star anise 15g, soy sauce 20g, onion 30g, ginger 15g, Amomum tsaoko 10g and Alpinia officinarum 10g to teach you how to make salted eggs and how to make them delicious/kloc-0.
2. Cook the eggs, take them out and put them into cold water for stirring, and break the egg skins one by one with chopsticks;
3. Boil the broken eggs in a marinated pot and store them in a marinated soup for later use;
4. Cut it into crescent shape when serving, and pour some brine soup after serving. Tips for making salted eggs: 1. Add some salt to the water to prevent the eggs from breaking, or cook the eggs until they are nearly ripe. Put the pot down, stop for about 3 minutes, turn off the fire and continue to cook until the eggs are cooked thoroughly, which can also prevent the eggs from cracking;
2. After the brine soup is used once or twice, you can add some seasonings and refined salt to continue to use it, but remove the residue;
3. Add more salt to the brine soup in summer to prevent the eggs from going bad.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of braising chicken legs introduces the cuisine and its function in detail: Shanghai cuisine
Materials for making braised chicken legs: Ingredients: 6 chicken legs, 25-year-old yellow wine, soy sauce 15g, sugar 2.5g, fennel 4 pieces, cinnamon 1 piece. Teach you how to cook braised chicken legs, how to cook braised chicken legs delicious 1, remove hair and bones from chicken legs (you can't cut meat and bones) and put them in a pot; 2. Boil the water, add the chicken legs, cook for about 2 minutes, and then remove the blood foam; 3. Wash the original pot, put down the chicken legs, add water 150, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, bring to a boil, turn to low heat for about 30 minutes, take out, let cool, slice into the pot, and pour in some original bittern.