Question 2: How to cook salted chicken delicious? How many ways are there? The practice of cooking salted chicken with fish balls introduces the cuisine and its effect in detail: Cantonese cuisine.
Making materials of salted chicken boiled with fish balls: main ingredients: fish balls100g, chicken boiled with salt water100g, Coprinus comatus10g, ginger onion10g, carrot15g. Peanut oil15g, salt10g, monosodium glutamate10g, a little pepper, and chicken soup150g. Teach you how to cook salted chicken with fish balls, and how to cook salted chicken with fish balls is delicious 1. Cut chicken into pieces, sliced Coprinus comatus, sliced carrot, sliced ginger and sliced onion. 2. Add oil to the pan, add ginger slices and stir-fry the chicken pieces until they are fragrant. 3. Add chicken soup and cook for 10 minute, then add carrot slices and Coprinus comatus, add salt and monosodium glutamate and cook for 3 minutes, sprinkle pepper and pour into the soup nest.
Question 3: the practice of salted chicken legs, how to make salty chicken legs delicious, and the home-cooked materials of salted chicken legs
Tender hen 1 only (about 1 kg), refined salt 1 50g, ginger powder1tablespoon, and 2 tablespoons of sesame oil.
method of work
1. After the tender hen is slaughtered, wipe the chicken dry and cut off its feet. Spread the salt evenly on the chicken, and even in the belly cavity. Wrap the whole chicken with plastic wrap, put it in the refrigerator and marinate 10 hour.
2. Rinse the salted chicken with clear water and wipe the chicken dry. Then steam in a pot for about 12- 16 minutes.
3. After the chicken is steamed, apply sesame oil on the chicken to keep the skin moist.
4. After cutting the chicken into pieces, put it in a dish, and it is better to dip it in the ginger salt juice when eating.
5. Practice of Shajiang Salt Juice: Pour it on a dish of Shajiang salt powder with boiling oil.
Question 4: What's delicious with salted chicken? Steamed bread rice
Question 5: How to cook salted chicken? You should say air-dried salted chicken. If so, the stew is not only not beautiful, but also oily and not fragrant.
Kopis into small pieces, big bowl, add onion ginger slices, a little cooking wine.
Put on a steamer and steam for 20 minutes.
Eating hot is good, eating cold is especially wonderful, and drinking with porridge is beautiful. Soak it in clear water for a while before eating, then blanch it, so it won't be so salty. Generally, it can be cooked with green vegetables, such as boiled soup with lettuce, roe deer, green vegetables, dried vegetables with green beans and green garlic seedlings, which are more beautiful and easy to arouse appetite.
The practice of cooking salted chicken with fish balls introduces the cuisine and its effect in detail: Cantonese cuisine.
Making materials of salted chicken boiled with fish balls: main ingredients: fish balls100g, chicken boiled with salt water100g, Coprinus comatus10g, ginger onion10g, carrot15g. Peanut oil15g, salt10g, monosodium glutamate10g, a little pepper, and chicken soup150g. Teach you how to cook salted chicken with fish balls, and how to cook salted chicken with fish balls is delicious 1. Cut chicken into pieces, sliced Coprinus comatus, sliced carrot, sliced ginger and sliced onion. 2. Add oil to the pan, add ginger slices and stir-fry the chicken pieces until they are fragrant. 3. Add chicken soup and cook for 10 minute, then add carrot slices and Coprinus comatus, add salt and monosodium glutamate and cook for 3 minutes, sprinkle pepper and pour into the soup nest.
Question 6: How to make salty chicken legs delicious? The method of fish-flavored crispy chicken legs is that the chicken legs are thick and not easy to taste, but it is not difficult to eat them well here, which is not inferior to the fried chicken legs in western restaurants. Let's teach you how to make fish-flavored crispy chicken legs. Let's take a look at the cooked fish-flavored crispy chicken legs, which are delicious and attractive.
Prepare two chicken legs as the main ingredients, and the auxiliary materials include onion, ginger, garlic, pickled peppers, sugar, rice vinegar, cooking wine, water starch, dried red pepper and pepper, flour, baking soda, dried starch and salad oil.
First, remove the bones from the chicken leg meat, and then punch a flower knife on the chicken leg meat, so that the chicken leg meat can be better tasted in the curing process for a while. After cutting the flower knife, add cooking wine, pepper, dried red pepper, ginger onion and salt to the chicken leg meat and marinate for 20 minutes. One is to make the chicken leg meat taste better, and the other is to remove the fishy smell on the chicken leg meat.
When curing chicken legs, you can mix the batter. Pay attention to the ratio of flour to dry starch is 2: 1, then add a little baking soda, gently stir with water, and make it into a paste. The batter can flow into a line on chopsticks. Finally, add a little salad oil to the batter so that it will be crisper and crisper when fried.
Next, steam the marinated chicken legs in a steamer for about five minutes. After the chicken legs are steamed, prepare to fry them in the oil pan. Before frying, put the cooked chicken legs in the batter and wrap them evenly. Then, when the oil temperature reaches 80%, put them in the pan. When the chicken legs are fried to golden brown, take them out and slice them. Put the sliced meat into a plate.
Let's make fish-flavored sauce, stir-fry onion, ginger and garlic in an oil pan, then add pickled peppers, salt sugar, cooking wine and vinegar. After a few times of stir-frying, for the sake of the beauty of the dish, you can remove the residue, then add water starch, stir well and pour the fish-flavored sauce on the chicken leg.
Crispy and delicious, the fish-flavored crispy chicken legs are ready.
The method of juice drumsticks draws lessons from the method of Guangdong juice-flavored dishes (hot dishes), and adds carrots and onions to make this cold dish. I haven't done it for several years, but I suddenly want to eat it today, so I can cook it right away.
The method is simple and tastes good. You can try it if you are interested.
Main ingredients:
Ingredients: two chicken legs
Ingredients: Dice carrots and onions.
Seasoning: 2 tablespoons of tomato juice, "Kouji" juice 1.5 tablespoons, sugar 1 tablespoon, salt and monosodium glutamate.
Practice:
1, put oil in a hot pot and bring to a boil. Add carrots and diced onions and stir-fry until raw.
2. Put tomato juice, quick juice, sugar, salt, monosodium glutamate and other seasonings into the mouth and boil. (You can add and subtract seasonings according to your own taste)
In addition, you'd better use your own tomato juice as seasoning. This is my tomato juice:
3. Pour the prepared juice into the basin and steam it on the pot.
4. Let the fruit juice drumsticks cool and put them in the refrigerator. When eating, cut the drumsticks into sections and put them on a plate to eat ~ ~
Features: the chicken is tender, the juice is sweet and sour, the taste is special, and it is appetizing and delicious.
Step 1 of Coke Chicken Legs: After the chicken legs are frozen (because I bought frozen chicken legs), blanch them in boiling water and skim off the blood foam.
Step 2: change the knife on the chicken (the purpose is to taste, the chicken leg I made is too powerful, and the skin and meat are peeled off after the finished product, so you can pay attention when cooking), put it in a container, and add cooking wine, garlic, onion, ginger slices and soy sauce (my family only uses soy sauce, so you can use soy sauce or oyster sauce, which is easier to color).
Step 3: put oil in the pot (I added some pepper and garlic foam to fry the pot), fry the chicken legs until golden, add cola (personally, it is not advisable to add too much cola, otherwise it will be too sweet), water, simmer without ingredients, add salt, monosodium glutamate and other seasonings when the soup is almost dry, and then take it out of the pot.
P.S. If you like spicy food, you can add a few slices of dried Chili during cooking.
When I cook chicken feet with cola, I add carrots and potatoes to cook them together. It's delicious with vegetarian dishes.
How to make spicy chicken legs: 1. Marinade: onion, ginger slices, soy sauce, cooking wine, sugar, pepper and salt (I don't have the specific weight, so I can master it according to my ordinary experience and the number of chicken legs).
2. Marinate chicken wings, chicken legs and other things for an hour. The longer the time, the better.
3. Mix the flour with baking powder (250g plus a teaspoon) and then put the marinated chicken wings into it and dip them in the flour evenly, and compact them by hand. Then take out and shake off the excess powder, put it all on the strainer, rinse the powder with water (note that it is not washing, just washing it with water), and then dip a layer of powder, compact it by hand and shake off the excess slightly. >
Question 7: What dish does salted pheasant go with to burn mushrooms, bamboo shoots and yam …
Question 8: What should I put in the salted chicken? 1. After deboning, cut the chicken into small pieces, put it in the cooked rice porridge with the chopped mushrooms, cook it for a while, and sprinkle with chopped green onion to make delicious meat porridge.
You can also use chicken to steam rice with mushrooms, onions and carrots, or fry rice;
The remaining chicken bones are fried in oil pan, which is used to lay the foundation when making casserole.
2. After cutting into pieces, cook with vegetables such as vermicelli, cabbage and mushrooms to make soup;
3. After cutting into pieces, lay the bottom with cabbage leaves and steam them. The cabbage will be delicious, and the chicken will be less salty. You can also play freely and lay the bottom with your favorite vegetables.
Question 9: How to make salty chicken legs delicious? The easiest way is to braise in soy sauce! Hmm. How interesting
Ingredients: Chicken leg seasoning: onion, ginger, garlic, dried red pepper, pepper, sugar, salt, cooking wine: 1. Chop the chicken leg, let go of the water pot, cook until blood bubbles emerge, and take it out for use; 2. Cool the oil in a hot pan, add the white sugar, stir in the same direction with a frying spoon until it changes color and bubbles, and pour in the chicken legs for coloring. (At this time, the oil splashes badly, so be careful not to burn it.) Stir fry a few times, sprinkle the ingredients, add the onion, ginger, garlic, red pepper and pepper, and then pour in boiling water. (If you like to eat potatoes, you can also add potato pieces at this time.) Pay attention to the constant stirring of the sea to prevent it from sticking to the pot (especially when stewing potatoes). When the soup in the pot is sticky, you can take it out.
Question 10: How to cook pickled salted chicken?
Steamed bacon. Raw materials: 200g of bacon, 25g of meat broth, 200g of preserved chicken, 0.5g of monosodium glutamate, 200g of preserved carp, 25g of cooked lard, and 0/5g of sugar/kloc. Production process 1, wash the bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, and scaled preserved fish; Cut the bacon into pieces with a length of 4 cm and a thickness of 0.7 cm, and cut the preserved chicken and the preserved fish into strips with the same size. 2. Take a porcelain dish bowl, put the bacon, chicken and fish in the bowl neatly with their skins down, then put the cooked lard, white sugar and the meat broth with good taste in the cage, steam it, take it out and turn it over in a large porcelain plate. Note: 1, preserved meat is one of the main characteristics of Hunan. It has a variety of raw materials, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Waxed pork: 5000 grams of pork with this pork is washed, filtered, cut into 5 strips, added with 250 grams of refined salt, pepper seeds 10 g, sodium nitrate10.5 g, and 50 grams of sugar, marinated for 4 days, turned once, marinated for 3 days, taken out and washed with clear water, tied with hemp rope at one end of the strips, and hung in the sun for 2 hours. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning taste. The pickling method is the same as that in the bacon. Cured fish: 500 grams of fresh fish, each fish is cut from the back to remove gills and viscera, washed and filtered to remove water, mixed with 250 grams of refined salt, pepper seeds 10, sodium nitrate 1.5 grams and sugar 50 grams, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in a fumigation room for 36 hours. 2. The preserved chicken should go to the body bone first, and then to the leg bone. It must be close to the bone and enter the knife, paying attention to keeping the chicken shape intact. The preserved fish is scaled, the back bone and sternum are removed, and the shape of the fish is maintained. Bacon is in the middle, preserved fish is on the left, and preserved chicken is placed on the right and neatly discharged into the bowl. 3. Add dried red pepper and fermented soya beans to steam for better flavor. 4. There are various varieties of preserved meat, and varieties can also be changed. 5, the steamer is tightly covered, and it can be steamed on medium fire 1 hour. Features This dish is rich in wax, sweet and salty, bright in color, flexible and not greasy, slightly thick in juice, and complementary in taste.
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Steamed bacon. Raw materials: 200g of bacon, 25g of meat broth, 200g of preserved chicken, 0.5g of monosodium glutamate, 200g of preserved carp, 25g of cooked lard, and 0/5g of sugar/kloc. Production process 1, wash the bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, and scaled preserved fish; Cut the bacon into pieces with a length of 4 cm and a thickness of 0.7 cm, and cut the preserved chicken and the preserved fish into strips with the same size. 2. Take a porcelain dish bowl, put the bacon, chicken and fish in the bowl neatly with their skins down, then put the cooked lard, white sugar and the meat broth with good taste in the cage, steam it, take it out and turn it over in a large porcelain plate. Note: 1, preserved meat is one of the main characteristics of Hunan. It has a variety of raw materials, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Waxed pork: 5000 grams of pork with this pork is washed, filtered, cut into 5 strips, added with 250 grams of refined salt, pepper seeds 10 g, sodium nitrate10.5 g, and 50 grams of sugar, marinated for 4 days, turned once, marinated for 3 days, taken out and washed with clear water, tied with hemp rope at one end of the strips, and hung in the sun for 2 hours. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning taste. The pickling method is the same as that in the bacon. Cured fish: 500 grams of fresh fish, each fish is cut from the back to remove gills and viscera, washed and filtered to remove water, mixed with 250 grams of refined salt, pepper seeds 10, sodium nitrate 1.5 grams and sugar 50 grams, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in a fumigation room for 36 hours. 2. The preserved chicken should go to the body bone first, and then to the leg bone. It must be close to the bone and enter the knife, paying attention to keeping the chicken shape intact. The preserved fish is scaled, the back bone and sternum are removed, and the shape of the fish is maintained. Bacon is in the middle, preserved fish is on the left, and preserved chicken is placed on the right and neatly discharged into the bowl. 3. Add dried red pepper and fermented soya beans to steam for better flavor. 4. There are various varieties of preserved meat, and varieties can also be changed. 5, the steamer is tightly covered, and it can be steamed on medium fire 1 hour. Features This dish is rich in wax, sweet and salty, bright in color, flexible and not greasy, slightly thick in juice, and complementary in taste.
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