Method
1. Chicken chopped and cleaned.
2. Pour into freshly boiled boiling water to blanch, remove the blood, and then pour off.
3. Pour into the inner liner of the stew pot.
4. Put in the ginger.
5. Add the right amount of water and put it into the electric crockpot.
6. Select "fast stew" for 3 hours.
7. After stewing, add salt.
Question 2: How to use the electric pressure cooker stew chicken delicious who knows please detail the steps First of all, a whole
chicken
to chop into small pieces,
The chicken is best to be in the boiling water a little. Because the chicken meat inside the hormone. There is some blood, bubble out of those dirty things, and then do it much cleaner. Pot of water, open the chicken pieces put in, water boiled about five minutes after the dirty water poured out.
Ingredients, mushrooms are first scalded in boiling water, wash the color. Onion and ginger cut up for use.
Rinse off the dirty water and wash with fresh air.
Do it in two steps
Put the chopped onion and ginger and shiitake mushrooms directly into the electric pressure cooker. A little less water in the bottom of the pot.
In another pot, pour a little oil to boil, pour the clean chicken into the pot and stir fry. Add sugar, soy sauce, cooking wine, white wine, salt,
Stir-fry for a few minutes, then pour in water and simmer for a while. When the pot boils, then pour it into the electric pressure cooker.
Peel the potatoes and cut them into small pieces. After pouring the chicken into the pressure cooker, stew for a while, the lid first do not press on, open and then put the potatoes, otherwise it will be too bad stew.
Well, pour in the chicken has opened. You can pour into the cut earth. In advance, put the peppercorns, star anise, coriander, and some ingredients into a small iron box into the pot. This stew out of the flavor is good.
Potatoes on top of the chicken. So that you can cover the lid of the pot, and hit the program to the stewed chicken and do not care.
The program is automatically adjusted. It will be ready to eat in less than half an hour.
Question 3: How to use the electric pressure cooker to make a good chicken soup Chicken soup trick 1: first frozen We are accustomed to go to the market to buy live chickens, slaughtered at the scene to come home to stew chicken soup, and hate can not be in the middle of the delay minutes and seconds. In fact, this is not right. Fresh chicken bought back, should be put in the refrigerator freezer freezing 3 ~ 4 hours before taking out the thawing stew. It's the same principle as sliced meat. When an animal is killed suddenly, its body naturally releases a variety of toxins, and bacteria multiply rapidly in hot, freshly slaughtered meat. Freezing both sterilization, but also let the meat from the "stiff period" transition "corruption" to "maturity", when the meat is the best, and then boil chicken soup obviously tender. Chicken soup trick 2: soak in rice water Before making chicken soup, you can put the clean chicken, into the rice water soak for ten minutes. This will remove the odor from the chicken skin, and secondly, it will make the chicken meat more tender. The simplest and most readily available ingredients are utilized, yet extraordinary results can be received. The so-called flying water is the process of putting the chicken, cold water, and ginger, together on the stove, and cooking it on fire until it boils. Through the flying water can not only remove the chicken's raw fishy flavor, but also a thorough cleaning process, but also can make the soup clear and not cloudy, fresh and fragrant without odor. Chicken soup trick 4: rinse cold water stereotypes Flying water processed chicken, should be quickly fished out, rinsed under cold water. On the one hand, this can be washed off the flying water, chicken body attached to some of the foam, and on the other hand, you can also make chicken soup in the process of cooking, the meat is not easy to loose rotten, to maintain the integrity of the skin and meat. Chicken soup trick 5: remove attachments This step can be said to be the key in the key. Remove some accessories on the chicken, is the key to making delicious chicken soup. These accessories affect the color and flavor of the soup include: 1, chicken red viscera, such as liver, gizzard, lungs, heart, etc. (can be reserved for other dishes), but must be removed when making chicken soup. 2, cut off the toenails on the chicken claws. The nails contain a large number of bacteria, making soup will not be conducive to hygiene. 3, the chicken's nose. It is a distance between the upper part of the chicken's mouth and the eyes, if not removed, the chicken soup will have an odor. 4, chicken's ***. This part can be removed more. Be especially careful not to keep it when making chicken soup. Chicken soup Tip 6: water "raw" fire hot chicken soup should be cold water in the pot, and the water should be added at once, do not add water midway at will. Let the raw materials with the slow rise in water temperature and the full release of nutrients and flavor. Stewed chicken soup should be first high heat for about 10 minutes, open the lid, in the boiling state, skim the surface of the floating foam, so that the future chicken soup will be white and clear, without any impurities. Skim good foam, and then turn the fire, and then do not change with the cover, "running gas" of the soup is no original flavor. Chicken soup trick 7: the last salt salt time in a sense can dominate the flavor of chicken soup. Whether some people say to put salt in the pot, or when half-cooked, it is not right. Salt cooked for a long time will have a chemical reaction with the chicken, the proteins in the chicken are locked in, the soup tastes bland, and the meat doesn't stew well. Salt and other seasonings should always be put in when the chicken soup is already simmering. Put salt and turn on high heat for 10 minutes and then cease fire, do not uncover, not only the flavor of the whole into the chicken soup, and chicken soup more strong flavor. Attention, do not stir after putting salt into the ridge, that ridge leaves a raw salt flavor. These jobs are done, keep you can also make your own home easy to make a rich and delicious chicken soup! There has been 1 person rating Tongbao prestige put up reason Chicken soup trick 3: flying water
Question 4: electric pressure cooker chicken stew practice, how to do more delicious 1. Chicken chopped clean
2. Pour into the just open boiling water blanch, remove the blood, and then poured
3. Pour into the inner liner of the stew pot,
4. Put ginger
5. Water, into the electric stew pot,
6. Select "fast stew" 3 hours
7. Stewed, add salt on it
Question 5: electric pressure cooker chicken stew, how to do more delicious 1. Chicken chopped clean
2. Pour into the freshly boiled water to blanch, remove the blood, and then pour
3. Blood water, and then pour off
3. Pour into the inner liner of the stew pot,
4. Add ginger
5. Question 6: electric pressure cooker chicken 1, first of all, add a suitable amount of water in the pot, will be cut into the chicken pieces, the water should be no more than chicken, large fire boil roll immediately after the chicken wash (be sure to cold water in the pot, so that after stewing the soup surface does not have blood stains);
2, will be cleaned chicken into a pressure cooker, add a thick slice of ginger, small onion 2, add a tablespoon of cooking wine (preferably Shaoxing wine), add a good Chinese wine (preferably Shaoxing), and then put a good Chinese medicine. Into the cleaned berries, ginseng, angelica (less, a small piece can be), jujube (4, 5 can be more soup will have a sour taste), cinnamon meat 3, such as the fear of fire, you can remove the angelica, add 5 grams of bamboo, Coix lacryma, a little less salt (so that the chicken is flavored), add water is not more than an inch or so of chicken, cover the lid and the valve, put on the stove to cook over high heat;
3, high pressure cooker steam steam pressure to change to medium heat 5 minutes, and then change the small fire pressure for 10 minutes (can keep the soup is clear soup, will not be cloudy), turn off the fire and wait for the pressure cooker air pressure to reduce; Wow
4, release the steam to open the lid of the pot, pick up the ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready!
Question 7: electric pressure cooker whole chicken how to do delicious, electric pressure cooker whole chicken eating method Main Ingredients
Chicken
a whole
Auxiliary Ingredients
Soy sauce, sesame oil, oil, onion, ginger and garlic, dry red pepper, seasoning, pepper, cooking wine, salt
Moderate
Steps
1.1, supermarkets to buy Whole woodchucks, chicken processing clean, excess oil are removed
2. with soy sauce, sesame oil, cooking wine, oil, cooking oil, refined salt and thirteen spices mixed, stirred into the sauce, soy sauce and salt to be more, the rest of a small amount can be used, to be used, will be cut into large sections of green onions, ginger slices, ready to the whole clove of garlic, three or four pieces of dried red pepper, pepper, seasoning, two
3. will be mixing the material sauce with the hands of an even The chicken is coated in the whole body, chicken skin inside, inside the chicken chamber, repeatedly coated to ensure that every inch of the chicken meat are sticky sauce, and the remaining sauce poured into the chicken chamber and the chicken body, onion segments, ginger and whole garlic stuffed into the chicken chamber chicken, armpits, leg root, dry red pepper, seasoning, peppercorns inside and outside are placed some of them can be covered with plastic wrap marinate in the refrigerator for more than five hours
4. Marinate the chicken and sauce poured into the electric Pressure cooker, turn off the pressure limiting valve, select the chicken and duck function button, wait for the completion of the deflation, see if the chicken is cooked, otherwise, you can give the chicken turn over and keep the pressure again.
Question 8: How to use the electric pressure cooker stew chicken? 1, first of all, add a suitable amount of water in the pot, put the chopped chicken pieces, the water should be no more than chicken, large fire boil roll immediately after fishing out the chicken to wash (be sure to cold water in the pot, so that there is no blood on the surface of the soup after stewing);
2, put the cleaned chicken into a pressure cooker, add a thick ginger slice, 2 small green onions, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), put in the cleaned goji berries, ginseng Angelica sinensis (less, a small piece can be), jujube (4, 5 can, more soup will have a sour taste), cinnamon meat 3, such as fear of fire, you can remove the angelica sinensis, add 5 grams of bamboo, Coix lacryma, a little less salt (so that the chicken is flavored), add water did not exceed the chicken about an inch, cover the lid and the valve, put on the stove on high heat to boil;
3, pressure cooker steam steam pressure 5 minutes to change to a medium fire, and then change to a small fire pressure for 10 minutes (can keep the soup is clear soup) minutes (can keep the soup is clear soup, will not be turbid), turn off the fire and wait for the pressure cooker pressure to reduce;
4, release the steam to open the lid of the pot, pick up the ginger and green onions, add the appropriate amount of salt and chicken seasoning (according to personal preference), a pot of fragrant chicken soup is ready!
Question 9: electric pressure cooker nutritious chicken stew how to do the chicken stew
Chicken with onions and ginger, a spoonful of wine marinade, to fishy
cooled chicken pieces into the casserole, pour into the water, not more than the chicken, put a large spice petals (one is enough, more than afraid of the flavor of the spices to take away the taste of the chicken itself) high-fire boil, this time do not be afraid of the trouble, be sure to use a spoon to the surface of the soup!
Turn the fire, stew to meat cooked rotten, time to use nearly two hours it, if the pressure cooker will be faster, but the taste is not as good as the casserole slow fire to do
Finally put a little salt, and then stewed for a while on the good, salt should be the last to put, otherwise it can make the meat hard
I waited for the chicken stewed to the halfway mark, added some jujubes, goji berries, and finally the chicken is almost ready, the chicken will be ready, and the chicken is ready. Finally, the chicken is almost ready when I suddenly remembered that the pot over there steamed pumpkin, on the inspiration, has been steamed pumpkin cut off a few pieces, thrown into the chicken broth and stewed for a few minutes
Problem 10: electric pressure cooker stewed chicken soup how to do delicious, electric pressure cooker stewed chicken soup to eat electric pressure cooker stewed chicken soup steps
1. black fungus with water soaking, short time if you use boiled water to soak
2. whole chicken cut into pieces and wash, boil in cool water with yellow wine
3. all the ingredients into the electric pressure cooker, add water, add salt after cooking