Question 2: How to cook chicken in white water is delicious Stewed Chicken Ingredients: broiler 1, salt 8 grams of monosodium glutamate 5 grams of green onions 10 grams of ginger 10 grams of material sprinkles 15 grams of sesame oil 3 grams. 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 pot of boiling water blanch and remove, wash the blood. ③ mushroom to remove the tip, wash the sediment to be used. ④ 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.
Problem 3: how to cook the frozen chicken to be delicious Frozen chicken cooking soup practice 1, fresh chicken chilled before making: if you buy back the chilled chicken, the chicken should first be put into the refrigerator room chilled 3-4 hours to drain the acid. As the animal is just slaughtered, the body will release a variety of toxins, the process of freezing is also the process of sterilization;
2, need to remove the parts: some parts of the chicken body, directly affecting the taste and color of chicken soup, must be removed before cooking. (1) toenails on the chicken claws. A large number of bacteria remain in the nails, which is not conducive to the hygiene of chicken soup. (2) Remove the internal organs of the chicken and chicken *** ;
3, soak in rice water: wash the chicken in rice water for ten minutes, which will make the chicken more tender;
4, blanch and then ice: blanch the chicken beforehand, cold water in the pot, water boiled skimming off the foam, not only to get rid of the raw fishy flavor, the soup will be much clearer. After blanching in cold water for a while, the purpose is to make the chicken more firm, in the process of soup meat will not be scattered, to avoid the production of residue;
5, cold water in the pot: so that the chicken with the water temperature slowly release the nutrients and flavor;
6, the second skimming: blanching chicken water poured out without using, another pot of cold water, boiling skimmed off the remaining foam, so that the chicken broth will be more clear. Then placed in a sealed container, slow simmering, do not open the lid to avoid volatile aroma;
7, the last salt: turn off the fire 5 minutes before the addition of salt, too early to put salt will solidify the chicken protein, chicken is not easy to soft, the aroma is not easy to simmer out.
These 7 steps are directly related to whether you can simmer a good pot of chicken soup.
Question 4: How to cook the chicken soup is more delicious Cooked soup chicken cut into cubes, you can burn the Kung Pao Chicken, because the Kung Pao Chicken is to thicken the thickening of the chicken, fried chicken diced in a good seasoning, thickening after the chicken will be flavorful and tasty.
Question 5: cooked chicken how to do good method / step
1
Cooked chicken to deal with. Tear into about four or five centimeters of strips and spare, at this time, the skin of the outside of the heart of the vegetable is torn off and then changed into a knife, cut into thin strips.2
The processed chicken into the starch water and put it for a while, about five minutes after the fish out, pour the soy sauce, put in the appropriate amount of salt, stir well.
3
Pour the oil into the pot, the oil temperature of about 40 degrees into the processed chicken wire, stir-fry evenly, pour into the heart of the vegetables, then change to high heat stir fry for a minute, sprinkle onions can be up
Question 6: boiled chicken practice, boiled chicken how to do delicious, boiled chicken home practices 1, lettuce de-tipped and washed, green onions, garlic scallions washed and cut into long sections, ginger, and then washed and broken to be used;
Question 6: boiled chicken practice, how to do delicious, boiled chicken home practices 1, lettuce de-tipped and washed, onion, garlic cloves washed and cut into long sections, ginger Wash and pat broken to be used;
2, the chicken sliced into larger slices;
3, to the sliced chicken plus a little salt code on the thickening to be used
4, frying pan on a high flame, into the chicken oil, the oil melted into the ginger, garlic, green onion sections in turn stir fry for a few seconds, add boiled water. Add a little salt, soy sauce, pepper. When the water comes to a boil, add the lettuce and cook
5, put the cooked lettuce on a plate
6, put the chicken slices into the soup and boil for about 5 minutes, put in the monosodium glutamate and push it evenly before picking it up
7, put the chicken slices on the lettuce to cover the lettuce, and use the soup to submerge a large portion of the chicken meat. In the bright muscle on the cooked oil chili and pepper noodles
8, frying pan cleaned and heated, put cooking vegetable oil, the oil will be burned to 7 mature, and then directly poured the oil in several times in the cooked oil chili and pepper noodles
Problem 7: how to cook chicken delicious Chicken Soup Stew and Boil practice
Boil chicken soup miscellaneous:
1, Boil Chicken Soup to first go to all the chicken skin, chicken wingtip
2, chicken soup should first remove all the chicken skin, chicken wing tip, chicken tail and fat paste, in order to make a non-fatty soup.
2, boil chicken soup, put a handful of tea (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 an index finger section of the amount 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 to remove 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 remembered 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 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.
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. If you have large mushrooms, you can cut them in half and put them in, and if you have small mushrooms, you can use the whole piece.
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Question 8: cooked chicken how to do delicious Cooked chicken is stewed to eat is nutritious, but I think the spicy chicken is the most delicious; first of all, first of all, the chicken chopped into pieces, ginger cut into slices to put and then chopped into pieces of chicken with salt mixed into the high-pressure cooker to steam. Must be small fire, half an hour after the chicken removed to the "boiling" frying pan frying, see the chicken is golden brown when fished out, and then put a little oil in the pot to cut the dry chili pepper to the pot to fry, and so you can smell the aroma of chili pepper when you can put the chicken to the pot to fry together, in the frying time to put a little wine, put a little soy sauce In the frying time put a little cooking wine, put a little soy sauce, put a little sugar and finally put a little chicken essence, cornstarch and green onion and then start the pot. Finally put a little sesame oil is best.
Question 9: How to get the chicken that has been cooked again delicious Cold chicken shredded practice
1. Wash the cucumber,
2. fungus soaked and spare
3. Cooked chicken breasts cooled with a rolling pin patted loose
4. and then torn into silk silk spare
5. Drain the water
6. Ginger, onion and garlic cut up and spare
7. Hot pot of oil, open a small fire
8. Put ginger and garlic, peppercorns, chili powder stir-fried over a small fire
9. Cut up the three silk into a little salt, pepper and mix
10. Pour the popped up oil into a bowl and mix it well and place in the refrigerator for 2 hours can be eaten