(2) Wash the chicken, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water to cool the tripod, wash off the fluff and yellow clothes, and then pick it up. Stew for 10 minutes, dry the skin, sweep off the cooked peanut oil, cut into small pieces, put them in a plate and put them in the shape of a chicken. It is advisable to cut chicken bone marrow with blood. After cutting into pieces, light the seasoning to eat.
Question 2: How does ginger boiled chicken make its ingredients?
A yellow chicken.
Ginger amount
Proper amount of oil
Proper amount of soy sauce
Proper amount of salt
The practice of white-cut chicken with ginger sauce
1. Wash and dry the fresh Sanhuang chicken, blanch it in boiling water, and cook it slowly (the cooking process often turns over).
2. Let the chicken cool, cut it into pieces and put it on a plate (this is half of a chicken plate).
3. Mash the ginger, stir-fry the ginger with low oil fire, and pour the soy sauce under the ginger salt on the shredded chicken noodles.
Question 3: How to make boiled chicken soup (1) and Jiang Sha juice?
A. Clean ginger, peel it, slice it, add 6 grams of salt and mash it into paste;
B. Wipe the inner container of the pan, pour in cooking oil and proper amount of sesame oil to start the dry pan function; C. After the oil heating stops automatically, pour the ginger paste while it is hot and stir it evenly with chopsticks.
(2) Garlic juice
A, peeling garlic, removing roots, slicing, adding salt, and mashing into minced garlic;
B. add sesame oil to make garlic juice.
(3) Ternary oil
A. Mix 20g of minced garlic, 20ml of vinegar,15ml of soy sauce, 5ml of sesame oil and 4g of salt into juice.
Question 4: Can someone tell my brother how to cook boiled chicken, how long it will take, and how to match it with ginger juice? It's a pity that every time I go back to my hometown to see those chickens, I can't cook them! Chicken raw materials
Net-fat chicks 1 hen (preferably about 0.8 ~ 1.2 kg).
Onion 120g,
40 grams of ginger,
Vegetable oil 120g,
Salt 15g.
Monosodium glutamate:100g
Boiled Chicken with Sauce
Exercise 1:
1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;
Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly. Then hook it with an iron hook, immediately immerse it in cold boiled water, and quickly cool it, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )
2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).
3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.
All the cut chicken and sticky materials are served.
Exercise 2:
1. Chickens are slaughtered, eviscerated and washed for later use;
2. Peel ginger and chop it into mud;
3. Stare at the root of the onion, wash it, take the onion and cut it into silk;
4. Mix ginger, onion and salt well and divide them into two small plates;
5. Heat the wok with medium fire, add oil until it is slightly boiling, take out 50g, and pour into two small plates respectively, leaving 10g for later use;
6. Immerse the slaughtered chicken in a slightly boiling pot, hang the chicken out with an iron hook (clip) every 5 minutes, pour out the water in the cavity, and keep the temperature inside and outside the chicken cavity consistent;
7. Soak the chicken for about 15 minutes, hook it with an iron hook, and quickly soak the chicken in cold boiled water for cooling;
8. Then pour in cold boiled water, dry the chicken skin, and coat the remaining 10g cooked peanut oil on the chicken skin;
9. Cut the whole chicken into small pieces and put it on a plate.
Question 5: How to make the ingredients of boiled chicken delicious? Ginger, garlic and onion seasoning
Ingredients: Jiang Mo, minced garlic, minced onion, minced coriander each 1 spoon, 2 tablespoons of soy sauce, and proper amount of salt and sesame oil.
Exercise:
1, Jiang Mo, Alpinia officinarum, minced garlic, chopped green onion and chopped coriander, mix well.
2. Pour hot sesame oil into Jiang Mo, minced garlic, chopped green onion and minced coriander, then add soy sauce and salt.
Ginger and garlic seasoning
Ingredients: 1 tablespoon Jiang Mo minced garlic, proper salt, 2 tablespoons peanut oil.
Practice: Mix ginger and garlic evenly, heat peanut oil and pour it in. After the fragrance wafts out, add salt.
Onion oil sauce
Ingredients: 30g scallion, 20ml sesame oil, a little water, refined salt and monosodium glutamate.
Practice: Chop chopped green onion, pour hot sesame oil, mix in fragrance, and add a little water, refined salt and monosodium glutamate.
Garlic coriander
Ingredients: 30g minced garlic, 5g coriander, a little soy sauce, vinegar, sesame oil and monosodium glutamate.
Practice: Mix minced garlic and coriander (coriander) evenly, then add soy sauce, vinegar, sesame oil and monosodium glutamate.
Tip: You can also make pure garlic sauce without coriander powder.
Garlic sauce flavor
Ingredients: 2 tbsp garlic paste, light soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate.
Practice: Add soy sauce (or soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate to garlic paste.
Question 6: How to make boiled chicken juice (1) Jiang Sha juice?
A. Clean ginger, peel it, slice it, add 6 grams of salt and mash it into paste;
B. Wipe the inner container of the pan, pour in cooking oil and proper amount of sesame oil to start the dry pan function;
C. After the oil heating stops automatically, pour the ginger paste while it is hot and stir it evenly with chopsticks.
(2) Garlic juice
A, peeling garlic, removing roots, slicing, adding salt, and mashing into minced garlic;
B. add sesame oil to make garlic juice.
(3) Ternary oil
A. Mix 20g of minced garlic, 20ml of vinegar,15ml of soy sauce, 5ml of sesame oil and 4g of salt into juice.
Question 7: How to prepare boiled chicken dipping sauce? How can foodies miss the practice of boiling chicken (including dipping sauce)?
Kill the hen and wash it. If you buy live chickens, you'd better choose chicken blood. White-cut chicken cooked with chicken blood is better than boiled without bleeding. Blood collection method: put some water in the bowl, add some salt and then pick it up. The chicken blood will be tender and delicious.
Put water in the pot, the amount should be larger, at least not more than two-thirds of the chicken. After the water is warm, add the chicken (note: the chicken body is horizontal when it is put in, as shown in figure 1. If you want to make the cooked chicken head stand upright, you can put some salt in the chicken mouth), add a little peanut oil and salt, immediately turn on the fire to the minimum, soak and cook the chicken for about eight minutes, add the chicken blood and washed internal organs, and cook for eight minutes.
Take a toothpick and pull it out where the chicken leg has the most meat. No more blood comes out of the hole to prove that the chicken is cooked (prick both sides and cook it before it is cooked), and then it can be cooked.
Guangdong people eat boiled chicken with two sauces, one is dipped in ginger and onion, and the other is dipped in ginger and garlic. Guangzhou people often use the former, while Zhanjiang people prefer the latter. The production method of ginger onion dipping sauce: peel a small piece of ginger, wash and chop it into ginger paste, and squeeze out ginger juice, leaving only a paste. Chop the white part of the shallot into chopped green onion, mix the chopped green onion and ginger, and add a proper amount of salt. Finally, pour peanut oil into the pot, heat it until it is warm and pour it in. (The oil temperature should not be too high. Don't make a squeak when pouring, but it is advisable to leach the fragrance of ginger and onion. How to make ginger dipping sauce: take a proper amount of ginger and wash it, peel two or three cloves of garlic, mash it together, and then cut it slightly. Heat a little peanut oil in the pot, stir-fry ginger and garlic with low fire, shovel the oil and put it in a seasoning tray. Add soy sauce while it is hot. (About the oil quantity, the former is slightly more, and the latter is less. )
Question 8: Ask how to cook boiled chicken with sauce. Boiled chicken is the most common chicken dish in Cantonese cuisine. This is a kind of soaked chicken. It is characterized by simple production, no cooking, no ingredients and original flavor. It is better made by Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken".
working methods
Exercise 1
Make ingredients
Net-fat chicks 1 hen (preferably about 0.8 ~ 1.2 kg).
Onion 120g,
40 grams of ginger,
Vegetable oil 120g,
Salt 15g.
Coriander:100g
Seasoning practice:
When people in Guangzhou eat white-cut chicken, most of them are accompanied by seasoning made of ginger and onion, which is relatively light and easy to accept, so it is easy to feel that white-cut chicken is just dipped in ginger and onion juice. In fact, there are many condiments that can be dipped in white-cut chicken, such as onion oil juice and sauce, which are very distinctive and memorable. Now introduce several models.
Salty H-flavored ginger onion
Ingredients: 20g ginger, a little salt and sugar, 30g onion, salt H chicken powder 1 teaspoon, oil 1 teaspoon.
working methods
1 First, peel the ginger, wash the onion and drain the water.
2. Cut ginger, onion and coriander and mix well.
3. Put Jiang Mo and shallots in the microwave oven for 30 seconds, then add salt, sugar and salt and stir well.
Finally, heat a tablespoon of oil in the pot and pour it on the ginger and onion.
Tip: You can add some soy sauce if you like heavy taste, and it tastes good.
Ginger, garlic and onion seasoning
Ingredients: Jiang Mo, minced garlic, minced onion, minced coriander each 1 spoon, 2 tablespoons of soy sauce, and proper amount of salt and sesame oil.
Exercise:
1, Jiang Mo, minced garlic, chopped green onion and chopped coriander, stir well.
2. Pour hot sesame oil into Jiang Mo, minced garlic, chopped green onion and minced coriander, then add soy sauce and salt.
Ginger and garlic seasoning
Ingredients: 1 tablespoon Jiang Mo minced garlic, proper salt, 2 tablespoons peanut oil.
Practice: Mix ginger and garlic evenly, heat peanut oil and pour it in. After the fragrance wafts out, add salt.
Onion oil sauce
Ingredients: 30g scallion, 20ml sesame oil, a little water, refined salt and monosodium glutamate.
Practice: Chop chopped green onion, pour hot sesame oil, mix in fragrance, and add a little water, refined salt and monosodium glutamate.
Garlic coriander
Ingredients: 30g minced garlic, 5g coriander, a little soy sauce, vinegar, sesame oil and monosodium glutamate.
Practice: Mix minced garlic and coriander (coriander) evenly, then add soy sauce, vinegar, sesame oil and monosodium glutamate.
Tip: You can also make pure garlic sauce without coriander powder.
Garlic sauce flavor
Ingredients: 2 tbsp garlic paste, light soy sauce (or light soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate.
Practice: Add soy sauce (or soy sauce), scallion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate to garlic paste.
Tip: The ingredients of the sauce can be adjusted and increased according to everyone's taste and preference.
Except for a few local materials and special raw materials, the seasonings of boiled chicken can be varied, mainly because of the different seasonings, which form a unique taste. With proper seasoning, it not only has special aroma, but also can get unexpected smell, making white-cut chicken more popular.
manufacturing method
1. Soak the chicken in a boiling soup pot until it is cooked (not overcooked, usually about 15 minutes), take it out, cool it, cut it into pieces (the chicken will not come loose after cooling), and put it in a plate;
Note: In order to make the chicken skin smooth, raw chickens should be scalded with hot water and then drenched with cold water. In the process of cooking chicken, in order to make the chicken evenly heated, it is necessary to control the water in the chicken belly many times. When soaking chicken, you should lift the chicken out of the water twice, that is, once every 5 minutes. Immediately after taking out the pot, pour out the water in the chicken cavity and put it back into the pot, keeping the temperature inside and outside the cavity consistent, so that it can be cooked evenly. Then hook it with an iron hook, immediately immerse it in cold boiled water, and quickly cool it, so that the skin is cool and the meat is smooth, and the fluffy yellow clothes are washed away. If possible, it is best to use frozen boiled water. Put the cooled boiled water into the refrigerator for freezing in advance. The lower the temperature, the better, as long as it does not freeze. )
2, onion, ginger cut into pieces; Put them in small bowls respectively, and add a little salt to the bowls (ginger and onion are seasoned together, and there is only one flavor dish, and ginger and onion can also be added with a little coriander, which tastes better).
3. Pour the oil into the frying pan, bring it to a boil, and pour it on the chopped green onion and Jiang Mo. Make two kinds of viscous materials.
All the cut chicken and sticky materials are served.
Exercise 2
Boiled chicken in sauce
1. Chickens are slaughtered, eviscerated and washed for later use;
2. Peel ginger and chop it into mud;
3. Root the onion, wash it, take the onion and cut it into silk;
4. Mix ginger, onion and salt well and divide them into two small plates;
5. Heat the wok with medium fire, add oil until it is slightly boiling, take out 50g, and pour into two small plates respectively, leaving 10g for later use;
......& gt& gt
Question 9: How is the boiled chicken dipped in ginger paste made? Materials:
1. Quantity of ginger and onion: at will.
2. Use peanut oil (why use peanut oil? It smells good.
Method:
1. After peeling, washing and grinding ginger, chop it slightly with a knife, so that it won't drag on for too long (I won't do this, I'm lazy).
Dry the ginger juice, because adding ginger to ginger juice will make ginger and onion bitter.
2. Wash and dice the onion.
3. Put a tablespoon of oil in Z until the fire is turned off, then put down the ginger and fry for a while before serving (I won't do this, I'm lazy).
Add a little salt to the Jiang Mo, then add the onion to make a slight adjustment, and then add the oil (the weight just exceeds that of Jiang Mo and onion).
When ginger and onions are not enough, you can make them yourself. There should be ginger, onion, oil and salt in the kitchen at home. If not, there is no way out.
Question 10: What kind of ginger is good for white-cut chicken? Materials:
1. Quantity of ginger and onion: at will.
2. Use peanut oil (why use peanut oil? It smells good.
Method:
1. After peeling, washing and grinding ginger, chop it slightly with a knife, so that it won't drag on for too long (I won't do this, I'm lazy).
Dry the ginger juice, because adding ginger to ginger juice will make ginger and onion bitter.
2. Wash and dice the onion.
3. Put a tablespoon of oil in Z until the fire is turned off, then put down the ginger and fry for a while before serving (I won't do this, I'm lazy).
Add a little salt to the Jiang Mo, then add the onion to make a slight adjustment, and then add the oil (the weight just exceeds that of Jiang Mo and onion).
When ginger and onions are not enough, you can make them yourself. There should be ginger, onion, oil and salt in the kitchen at home. If not, there is no way out.