1
Take care of the cooked chicken. Tear it into strips of about four or five centimeters and set aside. At this time, tear off the skin on the outside of the vegetable heart and change the knife, cut into thin strips.
2
Processed chicken into the starch water for a while, about five minutes after the fish out, pour soy sauce, put the appropriate salt, stir well.
3
Pour the oil into the pan, oil temperature of about 40 degrees into the processed chicken wire, stir fry evenly, pour into the vegetable heart, then change to high heat stir fry for a minute, sprinkle with chopped scallions on the pot.
Note
The chicken wire should be wrapped in a layer of starch water.
Question 2: How to fry chicken delicious (twenty practices) 1. The more you gnaw, the more flavorful - cassoulet chicken claws
Ingredients: chicken claws 8, dry mushrooms 8, a little fungus.
Seasonings: green onions, garlic cloves, dried chili peppers, 2 tablespoons of cooking wine, 2 tablespoons of oil, 2 tablespoons of soy sauce, a spoon of dark soy sauce, sugar, salt, chicken essence.
Method:
1. Chicken claws washed to remove the toes, and then chopped into two halves.
2. Take a large bowl into the chicken feet add cooking wine, consumed oil mix well, cover and marinate for 20 minutes.
3. Dry mushrooms, fungus soaked and cut into small pieces, garlic cloves cut into sections, chopped onion, garlic and chili, frying pan to the oil burst onion and garlic, chili.
4. Put the chicken claws stir fry, stir fry until the surface changes color.
5. Add cooking wine, water, boil and skim the foam.
6. Add soy sauce, soy sauce, sugar, cover and cook for 10 minutes.
7. Add the mushrooms and fungus and continue for 15 minutes.
8. When the soup is almost dry, add salt, chicken broth, garlic stir fry evenly off the fire.
2. Crispy and delicious - beautiful on the *** block
Ingredients: chicken breast a piece of salt, half a spoon, cooking wine 2ml, pepper 2 two, sesame oil 2ml, a small amount of egg white, frying batter, sweet salad dressing appropriate amount.
Directions:
1. Wash the chicken breast;
2. Use a cooking machine to beat the meat into puree;
3. Chicken puree, add ginger juice, salt, pepper, a small amount of egg and stir well;
4. Drop a few drops of sesame oil, set aside for a while marinade;
5. Use a mold to press into the shape of the favorite;
6. Chicken patties coated with cornstarch and frying batter;
7. Finally into the pan on low heat slightly fried until golden brown, out of the oil can be controlled.
3. Do not have to fry the fried dishes - Szechuan pepper chicken
Ingredients: chicken thighs 1, 40 peppercorns, 50 grams of soy sauce, 50 grams of chicken broth, star anise, cinnamon, sesame leaves, salt, green onions, monosodium glutamate, sesame oil in moderation
Practice:
1. Wash the chicken thighs, put green onions, ginger, cooking wine, star anise, cinnamon, sesame leaves, and put into a saucepan to cook until just cooked. Fish up
2. Into the ice water rinsing cool, dry water control, chopped into 4 cm long, 1.5 cm wide, put into the dish
3. Peppercorns into the pot, stir-fried
4. Peppercorns, green onion leaves, fine salt chopped fine into a bowl
5. Add soy sauce, monosodium glutamate, sesame oil, chicken broth into a peppercorn flavored sauce, drizzled in the chicken pieces on the ready.
4. Spicy chicken - *** Spicy addictive
Ingredients: chicken, dried chili peppers, peppercorns, green onions, ginger and garlic each a little.
Seasoning: salt, cooking wine, chicken essence, sugar, oil
Method:
1, the chicken washed and cut into 2-3cm small pieces, put in a bowl, add cooking wine, salt and mix well, marinate for 20 minutes into the flavor;
2, ginger, garlic slices, scallions cut into sections spare;
3, dried chili peppers cut into small sections spare;
4, Pour oil in the pot, heat
5, put the chicken pieces slightly fried, fried to golden brown, sheng out of the oil
6, once again in the pot over high heat to fry again
7, fried to the surface of the golden, the meat is more crunchy, and then out of the pot to drain the oil standby;
8, in the pot to stay the bottom of the oil, high heat heat, put the ginger, garlic slices burst incense, then put into the cut chili pepper segments and peppercorns, small heat Stir fry the spicy flavor
9, into the fried chicken pieces stir fry
10, and finally add the fried peanuts, sprinkle chicken essence, sugar and green onion stir fry.
5. A big pot of curry, everyone come to eat ah - chicken curry
Ingredients: curry block chicken thighs onions potatoes apples ginger, garlic (the amount of these materials can be based on the number of people to set)
Practice:
1, ready to prepare the material spare
2, the potatoes, carrots are cut into cubes
3, the apple cut into dices
4, onion diced
5, chicken thighs with bones chopped into pieces
6, chicken thighs blanch spare
7, the pot of oil, a little more
8, into the ginger and garlic
9, into the chicken thighs meat stir-fry
10, and onion
11, add the apple diced, stir-fry on medium heat until the onion is fragrant
11. Onion flavor
12, add potatoes, diced carrots
13, add boiling water, did not pass the material in the pot, simmering until the potatoes, carrots are cooked
14, add the curry pieces
15, low heat, slowly stirring until the curry completely melted, cooing for a few minutes, so that all the ingredients are completely flavored
16, the fragrant curry Colorful roasted chicken
6. Ingredients: chicken potatoes, onions, carrots, mushrooms, small tomatoes, butter, honey
Practice as follows:
1, three yellow chicken, clean up and spare
2, three yellow chicken to the neck to remove the tail
3, add marinade
4, inside and outside of the wipe spare
5, put in a plastic bag, and then put in the bag, and then put in the bag, and then put in the bag.
5, into a plastic bag, into the refrigerator for one day
6, look at our marinated chicken, a full 24 hours
7, onions, carrots, potatoes, tomatoes, mushrooms standby
8, all the ingredients into the appropriate size of the pieces
9, the pan with butter, add onions sauteed
10, add the remaining other ingredients
10, add remaining other materials
11, add marinade
12, stir-fry evenly, cool and standby
13, the fried vegetable pieces partially loaded into the chicken stomach
14, with a toothpick to seal the mouth
15, baking dish spread ...... >>
Question 3: Chicken first fried and then stewed after there is nutrition I think there is, just more hot air, I do the month when this is done, I feel okay, eat up the body is warmer, and good for the child.
Question 4: how to cook the chicken soup is more delicious to cook the soup chicken cut into dices, you can burn the Kung Pao chicken, because the Kung Pao chicken is to thicken the thickening of the chicken in the fried chicken ding put good seasoning, thickening after the chicken will have a taste of good.
Question 5: how to cook chicken in white water, stewed chicken Ingredients: 1 broiler, salt 8 grams, 5 grams of monosodium glutamate (MSG), 10 grams of green onions, 10 grams of ginger, 15 grams of sprinkles, 3 grams of sesame oil. Method: 1 will chicken open and take out the internal organs, pay attention to the lungs sticking to the sternum removed, into the water will be rinsed blood, with the root of the knife chicken chopped into egg-sized pieces. Cut green onion into pieces and ginger into chunks.2 Place a frying pan on the heat, bring a pot of water to a boil, place the chicken pieces in, remove them when their surface shrinks and place them in cool water to wash and remove any surface dirt.3 Place a frying pan on the heat, add water, green onion, ginger chunks, cooking sprinkles, salt and monosodium glutamate (MSG), place the chicken pieces in the pot, bring the pot on to a boil, and then turn the heat down to a low simmer. Broil for about 25-35 minutes. When the meat is rotten, serve. Stewed Chicken Ginseng Soup Main Ingredients: 400 grams of sea cucumber, 1500 grams of chicken, 25 grams of ham, 50 grams of mushrooms, 50 grams of bamboo shoots, 500 grams of chicken bones, 250 grams of baby ribs. Accessories: 6 grams of salt, 35 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, 5 grams of monosodium glutamate, 1000 grams of soup. Method: ① good sea cucumber wash, blanch under the pot of boiling water to remove. ② chicken bones, small ribs chopped into pieces, and competition with the child chicken together under the boiling water pot blanch removed, wash the blood. ③ mushroom to remove the tip, wash the sediment to be used. ④ will be sea cucumber, chicken in the soup bowl, bamboo shoots flower slices placed in the sea to participate in the gap between the two ends of the chicken, ham slices in the center, add wine, monosodium glutamate, refined salt, onion and ginger, chicken bones, small pork ribs, broth, cover the lid, on the cage to steam rotten take out, remove the chicken bones, pork ribs, fish out of the onion, ginger, can be eaten.
Question 6: How to make chicken stew how to do delicious Ingredients:
old hen a, a number of mushrooms, jujubes 8-10, goji berries 10-15, a little bit of bok choy leaves (LG is afraid to eat greasy food, so at his request, add a little bit of bok choy into it), ginger 2-3 tablets, a little bit of salt.
Methods:
1, bring before, parents have been to the old hen to deal with, I just need to rinse clean.
Shiitake mushrooms, wash, cut pieces of spare, I bought a very small Shiitake mushrooms, so directly into the whole;
red dates and wolfberries, wash, put into warm water to soak for a while spare.
2, in the pot filled with enough water, cold water into the whole chicken, large fire boil after the foam, into the ginger, soaked red dates, wolfberries and mushrooms.
3, large fire after boiling, turn small fire slow stew, I stewed a small half day, huh should have 2-3 hours, at least.
Nutritional value:
Replenish qi and blood, nourish the face, improve immunity.
Shiitake mushrooms can enhance the body's immune function and have anti-cancer effects, with mushrooms and chickens simmering chicken soup, mushrooms in the active ingredients dissolved in the soup, can improve the body's absorption rate;
The chicken broth itself is also to improve the respiratory immune function, can be said to be a double effect.
Tips:
1. Old hen stewed soup is very oily, you can cook the chicken soup into a small bowl and then cooled, such as the oil solidified skimming, and then heated to eat.
2. Chicken breast can be torn down, mixed with cold dishes
Question 7: How to stew chicken soup is delicious, so the stewed chicken soup is good
1, slaughtered live chicken to eat frozen chicken
We are accustomed to go to the market to buy a live chicken, on-site slaughtered home on the stew, hated not to 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 quality is the best, and then come back to the stew to do dishes obviously tender.
2, fly water - the necessary homework
In fact, not only chicken, any meat stew soup before the main ingredients should first fly water - that is, boiling water in the boil a little. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful, a try on the right. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water in the pot is also fine, 3 ~ 5 minutes can be.
3, pot - water "raw" hot
stew soup is suitable for cold water pot, so that the raw materials by the slow rise in water temperature and the full release of nutrition and flavor. With the water at the same temperature under the pot of raw materials can be simmered more good flavor, so it must be remembered that after flying water raw materials should be immediately cooled with cold water and then into the pot of stew.
4, fire - guess big guess small
Chicken soup stew should be the first large fire about 10 minutes to boil and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boil and then adjusted to reduce the fire, it is the process of the subsequent boiling of the soup "fresh" is a loss. A loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.
5, put the salt learning
For stew, this is still a small problem. The time to put salt in a sense can dominate the flavor of the soup. Whether some people say that the salt is put when the pot is down, or when it is half cooked, it is not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt is put in, turn up the heat for 10 minutes and then cease the fire. If you don't remove the lid, not only will all the flavors go into the soup, but the soup will also have a stronger flavor. Note, do not stir after putting salt in, that will leave a raw salt flavor.
Question 8: How to stew chicken to taste good 40 points Is it chicken with bones? If so, do shiitake stewed chicken or mushroom stewed chicken can be:
1, the domestic into the cool water, put the chicken to cook, and so the water boils, the chicken fished out and drained;
2, dry mushrooms appropriate amount of soaking, to be used, fresh mushrooms is to be washed and drained to be used;
3, to prepare the appropriate amount of peppercorns, daimyo, dry chili peppers, and onion, ginger, and garlic, respectively, cut into minced, shredded, and sliced;
4, on the frying pan, hot oil, hot oil into the pepper, dashi, dry chili stir-fry a few times, into the chopped onion ginger and garlic, burst incense into the chicken pieces stir-fry, add the right amount of dark soy sauce, cooking wine, chicken essence, stir-fry evenly add broth or hot water (do not add cold water), the water is not more than the chicken pieces appropriate, the first large fire stew for 10 minutes, add the mushrooms, change to medium fire stewing 20 minutes, and then stewed on a small fire for 20 minutes. Soup can be added a little more according to personal preference.
Question 9: How to stew chicken is delicious Chicken soup stew and pot practice
Chicken soup miscellany:
1, chicken soup should be the first to go to all the chicken skin, chicken wingtips, chicken tail and fat paste, in order to make a soup that is not greasy.
2, boil chicken soup, put a handful of tea leaves (preferably wrapped in gauze); or to be done after the chicken soup into a large half cup of very strong tea, chicken soup will be more fragrant.
3, usually, boil chicken soup, as long as the pot put enough water, and then put down the whole chicken in it. If your pot is small, you can cut it in half. Turn on the heat to medium, and when the water starts to roll, lift up the foam and pour it out. Then turn off the heat, you can add other soup ingredients. Boil for two to three hours and add salt to taste
Chicken soup, you have to cut into pieces, and then put the stew pot. Add the other soup ingredients to be used, add enough water, preferably from the lid of a knuckle of water. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker, once it's on the gas. After the pot with salt to taste.
4, with chicken, duck, pork ribs and other meats in soup, first blanch the meat in boiling water, not only can remove the blood, but also to remove some of the fat, to avoid too fatty.
The practice of chicken soup:
? Boiled chicken soup in advance of warm water to soak barley, about three or four hours.
? Half a chicken, chopped large pieces. I let the supermarket waiter to chop, buy woodchuck.
? Chicken washed and drained.
? Make a pot of boiling water in advance.
? Less oil in the pot, slightly heated, put onion, ginger slices fried incense, under the chicken pieces stir fry, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken pieces stir fry until browned.
? Pour in warm water, give enough water at once.
? Pour everything into the casserole. At the same time pour in the barley. At this point there is no need for onions, it is best to pick them out.
? Bring to a boil over high heat, then turn to low heat and simmer.
? After stewing for an hour, add bamboo shoots. If you are worried about the bamboo shoots astringent, you can realize to cook in salted water for a few minutes, and then bubble in cool salt water.
? It doesn't matter if you simmer for another hour or even a bit longer.
? Add salt when you eat it, it's so flavorful and light, fragrant chicken soup comes out.
Chicken soup stew
Chicken soup stew 1, slaughter live chicken to eat frozen chicken
Chicken soup stew 2, fly water - the necessary homework
In fact, not only chicken, any meat stew soup should be before the main ingredients fly water - that is, boiled in the water to cook a little. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful, a try on the right. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water in the pot is also fine, 3 ~ 5 minutes can be.
Stew chicken soup 3, pot - water "raw" hot
Stew chicken soup is suitable for cold water pot, so that the raw materials by the slow rise in water temperature and the full release of nutrients and flavor. With the water at the same temperature in the pot of raw materials can be simmered more good flavor, so it must be borne in mind that after flying water raw materials should be immediately cooled with cold water and then into the pot of stew.
Chicken soup stew 4, fire - guess big guess small
Chicken soup stew should be the first large fire about 10 minutes to boil and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boil and then adjusted to reduce the fire, it is the process of boiling the soup of the successive "Fresh" is a loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.
Chicken soup stew 5, salt learning
For stew, this is still a small problem. The time to put salt in a sense can dominate the flavor of the soup. Whether some people say that when the pot is put salt, or half-cooked when put, are not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt is put in, turn up the heat for 10 minutes and then cease the fire. If you don't uncover the lid, not only will all the flavors go into the soup, but the soup will also have a stronger flavor. Note, do not stir after putting salt in, that will leave a raw salt flavor.
Chicken soup
Ingredients: two chicken thighs, six slices of mushrooms, four ham, two slices of ginger.
Seasoning: one tablespoon of wine, salt.
Directions: Cut chicken thighs into pieces, scald them to remove the blood, remove them from the water, put them in a stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine. Ham first cooked and then sliced into, and add softened and de-stemmed mushrooms with steam, while adding ginger. After forty minutes, remove the ginger slices and serve, season with salt to taste. Tips: Since the ham is already salty, try adding salt to avoid over-salting. Large mushrooms, can be cut in half and then put, small can be used as a whole slice. ...... >>
Question 10: How to make a delicious chicken broth stew Motherwort Chicken Soup Practice Details Cuisine and Efficacy: Medicinal Recipes Menstrual Recipes Menstrual Pain Recipes Taste: Original Taste Craft: Boiled Motherwort Chicken Soup Preparation Ingredients: Main Ingredients: Motherwort 100 grams, 250 grams of chicken, 100 grams of spices Seasoning: 15 grams of green onions, 5 grams of salt Teach you how to make Motherwort Chicken Soup How to do, how to do motherwort chicken soup is delicious 1. Fresh motherwort with warm water soak, clean water; scallion white wash, with a knife to beat rotten; incense with water to wash. 2. Wash the chicken with water, knife cut into small pieces. 3. Put motherwort, scallion white, fragrant herbs and chicken together into the cooking pot, add a little water and cook for 1-2 hours. 4. When eating, add refined salt to season, ready to eat. Mushroom Chicken Soup Recipes Vegetable Train and Efficacy: seniors recipes Delayed aging recipes Recipes for body nourishment Recipes for cancer prevention Recipes Taste: salty and fresh Craftsmanship: boiled Mushroom Chicken Soup Preparation Ingredients: Main Ingredients: Chicken 100 grams, Mushroom (fresh mushrooms) 100 grams Auxiliaries: Fungus (water) 25 grams Seasoning: 15 grams of salt, lard (refined) 15 grams of wine 10 grams of soy sauce 10 grams of soy sauce 10 grams of sesame oil 10 grams of monosodium glutamate (MSG) 2 grams, pepper 2 grams to teach you how to do mushroom chicken soup, how to do mushroom chicken soup is delicious 1. chicken pieces and mushrooms, wash, control the water; 2. pot of cooked lard hot, with soy sauce sauce choking the pot, add 100 grams of water, boil plus chicken pieces cooked; 3. then add mushrooms, fungus, to the pot; 4. add refined salt, monosodium glutamate, pepper, cooking wine, dripping with sesame oil that is complete. Tips - health tips: 1. mushrooms, also known as portobello mushrooms, is a kind of mushrooms; 2. with the complementary and clear, not dry and not stagnant, enhance appetite, help digestion, health and fitness functions; 3. mushrooms and poultry, animal meat with the soup or stew, the taste of its flavor is particularly good; 4. according to reports, mushrooms have antibacterial effect, where pneumonia, typhoid fever, tuberculosis and enteritis patients, can be used as a complementary therapeutic food; 5. modern research has proved that mushrooms are also inhibit the elevation of cholesterol as well as anti-cholesterol and anti-inflammatory drugs. Modern research has proved that mushrooms also inhibit cholesterol elevation and anti-cancer effects; 6. tender chicken pieces contain high protein, but low fat content, low cholesterol content, but also contains amino acids needed by the human body; 7. Chinese medicine believes that: mushrooms are sweet, cool in nature, into the intestines, stomach, lung meridian, with the benefit of the intestines and stomach, phlegm and qi effect; 8. mushroom chicken soup with chicken and mushrooms as the main ingredient, with the black fungus; 9. tender meat, soup clear and fresh taste. 10; 10. with the benefit of qi health, life extension effect; 11. suitable for vascular sclerosis, coronary heart disease, hypertension and a variety of cancer after surgery patients; 12. and suitable for healthy people, often eat it can enhance physical fitness, reduce fat and weight loss, life extension. Tips - Food Compatibility: fungus (hair): fungus should not be eaten with snails, from the food pharmacology, cold snails, meet slippery fungus, is not conducive to digestion, so the two should not be eaten together. Suffer from hemorrhoids, fungus and pheasant should not be eaten together, pheasant has a small toxicity, the two are easy to induce bleeding hemorrhoids with food. Fungus should not be eaten with wild duck, wild duck flavor sweetness and coolness, at the same time easy to indigestion.