[Novice]

Tianjian baked rice

Tianjian baked rice has nourishing yang and replenish the deficiency, in addition to the persuasive effect of the deficiency of heat, on the children's chancre, the face of the yellow and thin has the effect of healing.

Ingredients: several chickens.

Practice: Chicken peeled, washed and chopped pieces, add salt, oil and fishing, to be rice water roll, under the chicken baked into food.

Red boiled chicken

Raw materials: 500 grams of chopped chicken, garlic (cut off the head and tail) 50 grams, 50 grams of wet mushroom, 50 grams of lean half-fat diced pork, 20 grams of red pepper diced, 10 grams of oil, 5 grams of salt, 5 grams of monosodium glutamate, 40 grams of wet cornstarch, 10 grams of sesame oil, 500 grams of broth, 0.5 grams of pepper, 15 grams of wine, 25 grams of oil tail.

Methods: 1, the first chicken to add 10 grams of raw oil, 25 grams of wet cornstarch mix well. Wok under the oil, first fried garlic was golden brown, fish up.

2, under the chicken slightly fried, back to the strainer. The wok into the meat, mushrooms, red pepper diced, stir-fried, splash of wine, add chicken, garlic, under the soup, salt, monosodium glutamate with cooking until nearly juice, under the wet flour 15 grams of thickening, add sesame oil, pepper, tail oil, drop plate that is to become.

Pepper popped chicken

Main dish: chicken;

Accessories: green pepper, green onions, ginger, garlic;

Species: soy sauce, yellow wine, cornstarch, oil, salt, monosodium glutamate, sugar, pepper.

How to do: 1, chicken clean, add yellow wine, cornstarch, soy sauce, a small amount of pepper and marinate for about 12 minutes;

2, green pepper clean and cut the ring standby;

3, the oil pan under the chicken stir-fry, nine mature standby;

4, ginger, onion, garlic and bell pepper stir-fry in the pan, after the heat of the addition of the ingredients and cashews and stir-fry, until cooked to the pan and dish.

Spicy Chicken Legs

Ingredients: large live chicken ......1500g soy sauce ......25g small red chili ......50g vinegar ......10g

Garlic......50g MSG......2g Peanut oil......1000 Grams (actual consumption 100 grams) pepper ......1 grams

Wet starch ......50 grams of cooking wine ......50 grams of sesame oil ... ...10 grams of salt ......5 grams

Methods of production:

1, with the right hand holding a knife in the head of the field of chicken stabbed horizontally, with the left hand pulling the skin to the left to pull, and then torn through the abdomen, to remove the viscera and wash, in the back of the rashes of the bone tightly connected to the back leg of the legs chopped off the two legs, with the back of the knife to knock off the legs, and then the The legs are then chopped open and plated for use.

2, red pepper, remove the seeds, wash and cut into diagonal square. Garlic cut diagonal section. With soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch and a little soup into a sauce.

3, chicken thighs with a little salt and soy sauce, and then wet starch slurry good. Peanut oil will boil, into the field legs feet fried that is fished out, to be dry when the water in the oil, and then into the field chicken legs re-fried crispy golden brown, poured into the funnel filter oil. The pot to stay one or two oil, into the red pepper after adding salt to stir fry, and then into the pepper, garlic, chicken legs, pour into the juice upside down a few times, loaded into the plate that is complete.

Note: You can also cut green onion, ginger, garlic and red pepper into mince, add pepper to cook called "pepper and hemp chicken legs".

Flavor: This is a famous Changsha home cooking, spicy and crispy, fresh and tasty, suitable for drinking.

Dry-fried chicken legs

Materials: 500 grams of fresh chicken legs, 50 grams of ginger, 40 grams of dried chili peppers, at least 25 grams of peppercorns, 5 grams of green onions, 500 grams of cooking oil (40 grams of consumption), 10 grams of cooking wine, 10 grams of salt, 5 grams of monosodium glutamate (MSG), a little bit of sesame oil

Practice:

① first cut off the webbing of the feet of chickens, and then clean it up, then sprinkle salt and cooking wine, first marinate it. cooking wine, first marinate it for 15 minutes. Cut the ginger into julienne strips, but not too fine. Dry chili pepper cut into small pieces, scallions also cut into small pieces to be used.

② Start a wok over high heat, heat the oil, until the oil is 60 to 70% hot, the marinated chicken thighs into the hot oil, slightly deep-fried for 4 to 5 minutes, fish out, filter the oil.

③ another wok, add cooking oil, pour in dried chili pepper segments, peppercorns, ginger, stir-fry them, when the chili pepper should be stir-fried to golden yellow, peppercorns are about to black, quickly poured into the good oil away from the chicken legs. At the same time add cooking wine, salt, monosodium glutamate, stir fry evenly, out of the wok, pour sesame oil, sprinkle a little scallion can be.

Chef's words fresh with hemp, hemp with spicy, crispy outside and tender inside, a very appetizing dish. But be careful: if you are the first time to do dry stir-fry dishes, you should remember that to highlight should be the flavor of pepper, followed by spicy flavor. And when you are walking the oil in the field chicken legs, please pay attention to the oil temperature is hot, but also pay attention to the hot oil spray.

Mushroom chicken

Raw materials Skinless chicken thighs 400 grams, 150 grams of mushrooms Ginger 10 grams, 1 gram of monosodium glutamate (MSG), sweet rice wine, salt, wet starch 5 grams of chicken broth 250 grams of chicken broth, 100 grams of cooked lard

Making of the process 1. chicken thighs into the pot of boiling water in a slightly scalding fish out of the rinsing and draining, ginger, salt, sweet wine, MSG, marinated to taste, mushrooms to the tip of the water Wash; 2. take a bowl, the chicken legs arranged in the bowl, mushroom on top of the chicken legs, add lard, chicken broth, another 1 plate cover, on the cage on high heat steam 15 minutes out, pick out the mushrooms; 3. will be steamed chicken broth decanting into the pot, the chicken legs turned on the plate.

Features Chicken is not only tender and flavorful, but also rich in protein and calcium.

Oil soaked chicken

Information: 1250 grams of chicken, 50 grams of garlic, 50 grams of cauliflower, ham, fish emperor dried end of the end of the end of red pepper 5 grams, 1000 grams of lard (100 grams of oil), fish sauce, monosodium glutamate, sesame oil, pepper, wine, wet starch in appropriate quantities.

Method:

1, the chicken chopped off the head, peeled off the skin, remove the viscera, remove all the bones, take the leg meat, touch the wine, starch water. The fish sauce, pepper, monosodium glutamate, sesame oil, wet starch into a bowl of gravy to be used.

2, hot tripod pour lard, burned to six, seventy percent heat, the real beads of cauliflower into the fried crisp. Chicken into the oil tripod fried until cooked, removed and poured into the strainer. Garlic rice finely chopped, fried in oil until golden brown, remove, pour off the oil, the original tripod into the ham, the end of the fish emperor preserved end, the end of the red pepper stir fry a little bit, the chicken, garlic, cooking into the Shaoxing wine, and then poured into the bowl of gravy, turn over a few times, take out of the plate, with the crisp fried real pearl cauliflower color plate into the.

Features: Fresh flavor, soft and smooth.

Crystal chicken

Information: chicken 1000 grams, 200 grams of shrimp, 200 grams of white fat, 2 eggs, 25 grams of wet mushrooms, 25 grams of ham, 50 grams of celery, monosodium glutamate, salt, wet starch, soup.

Method:

1, will be killed live chicken, peeled skin, decapitated, gutted and cleaned, remove the bones, meat cut into fine particles. Shrimp meat chopped, and chicken meat together in a bowl, add egg white, monosodium glutamate, fine salt and mix well for use.　

2, the white fat meat cut into a round wheel-shaped slices, the mix and chicken meat, shrimp coated in white fat meat, smoothed all around, the ham, mushrooms, celery are chopped, each placed on the chicken meat, after the system into the plate, on the steamer for 15 minutes that is ripe, take out the plate, the original juice poured into the tripod with soup, monosodium glutamate, refined salt, after the rolling thickening with wet starch to push the uniformity of the tripod dripping in the top of the chicken is complete.

Features: tender, smooth, cool.

Stewed chicken

Information: 10 chickens (about 750 grams), 100 grams of shrimp, 100 grams of red meat, 10 grams of wet mushrooms, 5 grams of ham, 750 grams of lard (consumed 75 grams). Egg white 1, shaoxing wine, refined salt, soy sauce, monosodium glutamate, sesame oil, pepper, soup, starch, each appropriate amount.

Method:

1, will be cut off the head of the chicken, peeled off the skin, with a knife to chop off the feet and claws, from the head of the knife to take out the viscera (belly do not engage in broken), wash and wait for use.

2, the shrimp into gelatin, red meat into mushrooms, chopped mushrooms, chopped ham, add egg white, salt, wine, starch and stir into the filling, and then the meat mixture into the chicken belly, cracked dipped in dry starch, with hot tripod hot oil fried, remove the drain oil, and then under the tripod, add soy sauce, shaoxing wine, broth **** simmering, simmering for about 5 minutes, add monosodium glutamate, pepper, sesame oil, starch hook with water Thin paste is ready. Sauce dish: balsamic vinegar.

Specialties: crispy bone and tender meat, fresh and fragrant.

Fried chicken

Information: 1000g of chicken, 25g of wet mushrooms, 100g of bamboo shoots, 20g of green onions, 750g of lard (consumed 75g). Shaoxing wine, monosodium glutamate, refined salt, soup, starch, pepper, sesame oil, each appropriate amount.

Method:

1, the chicken killed alive, decapitated, peeled off the skin to take the front and rear leg meat, chopped off the claw, the rear leg bone removed, cut pieces of touching thin starch, flavor; take a small bowl, add monosodium glutamate, salt, pepper, sesame oil, wet starch into a bowl of gravy; bamboo shoots, mushrooms sliced to be used.

2, hot frying tripod poured lard, when the oil is hot, the chicken, bamboo shoots into the slip frying, pour into the strainer, the mushrooms, scallions into the tripod frying, the chicken, bamboo shoots, add stock, splash of wine, pour into the bowl of gravy, mixing well with the tripod on the plate.

Features: tender, smooth, flavorful and delicious.

Simmered Chicken

Information: 400g of chicken, 50g of garlic, 50g of pork, 25g of mushroom, 750g of lard (75g). Diced red pepper, salt, wine, sesame oil, pepper, red soy sauce, soup, wet starch, each appropriate amount.

Method:

Cut the chicken into pieces and wash, add red soy sauce, wet starch and mix well. Hot tripod poured into the lard, the first fried garlic was golden brown, fish up, into the chicken slightly fried, poured into the strainer, the original tripod into the diced mushrooms, diced meat, red pepper diced fried incense, cooking Shaoxing wine, add chicken, garlic, soup, salt, monosodium glutamate simmering on a gentle fire for about 10 minutes, thickened with wet cornstarch, poured into the sesame oil, sprinkled with pepper, up the tripod in the plate that is complete.

Features: tender and delicious, rich flavor.

Family Chicken with Red Dates

Main ingredient: 350 grams of chicken, 15 grams of golden needles, 15 grams of cloud ear, 2-3 mushrooms, a few red dates, 2 tablespoons of oil, ginger, green onion, appropriate amount of each.　

Seasoning: 1 teaspoon each ginger juice and wine, 1 tablespoon light soy sauce, 1/8 teaspoon salt, 1/2 teaspoon sugar, 1/3 teaspoon cornstarch, sesame oil and pepper.　

Method:

1, respectively, soaked soft golden needles, cloud ear, wash, blanch, drain; remove the front of the hard pieces of golden needles; soaked soft mushrooms, jujubes, wash; mushrooms, remove the tip, plus pieces; jujubes removed from the core.

2, chicken skin, (when the "knife") belly, wash and drain, cut off the chicken claw, chopped pieces, add seasonings, golden needles, cloud ear, mushrooms, red dates and ginger mix, slightly marinated for a moment.

3. Place the chicken on a plate and steam over boiling water for 15 minutes, add green onion, heat 2 tablespoons of oil and pour over the chicken noodles.　

Remarks:

1, the purchase of the chicken should be selected belly thin and legs fat, belly and thin legs are inferior. If the therapeutic and food flavor, are the male chicken is better. Distinguish between male and female chickens is: long and narrow, two small points under the jaw for the male; no point under the jaw and short and broad body for the female.

2, cloud ear after soaking soft, to remove the root, wash clean, otherwise there will be sediment.

Lily field chicken porridge

Ingredients: 500 grams of field chicken, 100 grams of lean pork, 60 grams of ginseng, 30 grams of lily of the valley, 150 grams of ordinary rice (or round-grained rice), green onion, green peas a little bit, salt, sesame oil a little.

Method of production:

1, chicken skin, viscera, chopped pieces; pork lean meat washed, sliced. Prince ginseng, lily of the valley, rice, green onions, green beans and other washed.

2, the rice (or round-grained rice) into the pot of boiling water, boil, put the ginseng, lily of the valley, green beans, etc., and then put the pork, chicken, and then cook to congee in the fire, put the green onion, seasoning for use.

Features: Clearing and moistening lung dryness, benefiting the lungs and generating fluids, clearing the heart and calming the mind.

Note:

1, can be added to the Luo Han Guo 1 with the cooking, its clearing of heat and phlegm, coughing and moistening the lungs of the efficacy of better.

2, chicken can be replaced by bullfrog.

3, cough and itchy throat, you can add ginger 1-2 pieces of cooking.

Field chicken rice casserole

[Preparation Materials]

Field chicken twelve taels, fifteen green onions, ginger ten slices of cloud ear half a taels, ten mountain roots, red dates, salt, sugar, soy sauce, dark soy sauce, ginger, wine, cornstarch, oyster sauce, each in moderation.

[Cooking method]

① Yam root into boiling water to boil soft, fishing up drip dry water, each cut two pieces; cloud ear with water to soak soft wash, put into boiling water to boil for five minutes fishing up drip dry water; green onion cut two inches long;

② chicken skin, wash and wipe dry water chopping, add marinade marinade for ten minutes to soak in the oil; under the oil two tablespoons of burst incense ginger, green onion, under the chicken pockets, the next two teaspoons of wine, turn off the heat!

③In the pot, add one tablespoon of oil, put down the cloud ears, mountain roots, add seasoning and cook for a few minutes to thicken the sauce.

Sesame Chicken

Main ingredients: 12 taels of chicken, four mushrooms, two taels of bamboo shoots, two stalks of celery (or green onion) chopped, a few slices of bamboo shoots, a few small slices of ginger, a teaspoon of minced garlic, and a tablespoon of sesame seeds.

Marinade: 3/4 teaspoon ginger juice, 3/4 teaspoon wine, 2 teaspoons light soy sauce, ? teaspoon cornstarch, 1 tablespoon oil.

Seasoning: 1 tablespoon sesame paste, 1 teaspoon mustard paste, a little sesame oil, a pinch of kuyue powder, ? teaspoon salt, 4 tablespoons stock.　

How to make:

1. Soak the mushrooms, take out the water and remove the feet, cut the sides of the large ones, add 1/6 teaspoon of sugar and mix well.

2. Put the bamboo shoots into boiling water, add a little salt and boil for 15 minutes, take up the water and soak in cold water, slice. (If you use canned bamboo shoots, take them out of the can, wash them and slice them.)

3. Add half a cup of broth to the bamboo shoots and cook for five minutes, then drain. (Or use half a cup of water and half a teaspoon of chicken powder instead of stock.)

4. Chicken is trimmed, washed and dried, cut into pieces, marinated in marinade for fifteen minutes and soaked in oil.

5. 2 tablespoons of oil, stir fry ginger, bamboo shoots, mushrooms, garlic, chicken, stir fry for a few minutes, season well, cover the wok with a lid and cook until the juice dries up, add celery, bamboo shoots and stir fry well, serve on a plate, sprinkle with sesame seeds.

Braised Chicken Legs with Garlic

Main Ingredients: 250g of skinless chicken legs.

Accessories: 25g garlic cloves. Onion, ginger, soy sauce, sugar, monosodium glutamate, wine, wet starch, lard, pepper water, broth.

Process

1, chicken legs cleaned claw chopped into two pieces. Garlic cloves peeled and cleaned. Onion, ginger cut into pieces. Chicken with soy sauce to feed well.

2, spoon lard, the chicken legs stir-fried, add wine, sugar, soy sauce, monosodium glutamate, garlic, onion, ginger, pepper water, broth, after boiling with a small fire simmering through, moved to the middle of the fire on the taste, thickening with water starch, dripping sesame oil out of the spoon that is complete.

Features garlic flavor, chicken tender.

Yuzan chicken legs

Raw materials: chicken legs 150 grams, asparagus (20) 15 grams, ham (20) 20 grams, 75 grams of kale, 5 grams of ginger, 4 grams of carrots, 4 grams of garlic

g, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of cornstarch, 5 milliliters of cooking wine, 2 grams of sugar, 0.2 grams of pepper, 25 grams of vegetable oil.

Making process:

1. Insert one bamboo shoot strip and one ham strip into the boneless chicken thighs, and mix well with salt, monosodium glutamate and cornstarch.

2. Fly the water, then pull the oil until only cooked.

3. Using the remaining oil, drop the head, burst cooked kale (or vegetables far), chicken legs, Zanjiu drop soup, seasoning, buried gravy, add some package tail oil throw

uniform on the plate is complete.

Flavor characteristics: green meat white, smooth and crisp.

Bibo chicken

Raw materials: 150 grams of melon, 100 grams of chicken, ginger, green onion 10 grams, 20 grams of carrots.

Seasoning: 30 grams of peanut oil, 10 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, a pinch of pepper, a moderate amount of wet cornstarch, 5 grams of sesame oil, 5 grams of wine.

Making process:

1, loofah peeled and cut large strips, chicken killed and peeled cut into pieces, ginger sliced, scallions cut into pieces, carrots cut flowers.

2, burn the name of the oil, put the loofah, add part of the salt, monosodium glutamate, sugar fried, and then thickened with a portion of wet cornstarch fried through, out of the pan into the dish.

3, the pot of oil, into the ginger, scallion, chicken pieces, red radish flowers save wine, add the rest of the salt, monosodium glutamate, sugar, pepper stir-fry until cooked, thickened with the rest of the wet cornstarch, dripping sesame oil out of the pot to the top of the loofah that is complete.

Melon chicken legs

Select live chicken, slaughter the leg meat cut into large pieces, marinated in syrup, stir-fried and become, with the dried squash cut into strips, stir-frying the bottom. The bottom of the green, the melon on the top of the dried silver red chicken legs, the color of red and green contrast. The chicken is savory, the meat is tender, and the melon is refreshingly delicious.

White fried Panax quinquefolium

Ingredients: live chicken ... 600 grams, cooking wine ... 20 grams, fresh Panax quinquefolium ... 10 grams, refined salt ... 15 grams, rape core ... 200 grams, monosodium glutamate (MSG) ...3g, cooked carrots...200g, sesame oil...3g, egg white...1pc, pepper...2g, chicken broth...400ml, water starch ...30 g, shredded green onion ...30 g, lard ...1000 g, shredded ginger ...20 g, alum water ...10 g

Method of production:

1, the chicken skinning cut off the hind legs picking the bones, wash into a bowl. Wash into a bowl. Add 10 grams of green onion, 5 grams of ginger, 10 grams of cooking wine marinade for 15 minutes to fish out and dry the water.　

2, chicken meat into a bowl, add salt 5 grams, egg white, water starch 20 grams of batter.　

3, panax pseudoginseng flowers into the light alum water to soak for 30 minutes, fished out and rinsed.　

4, frying spoon on the heat, inject oil, under the core of the oil, fished into a leaky spoon, pot on the heat, injected 200 ml of chicken broth, salt, poured into the core of the vegetables, boiling, fished out in the dish on the outer edge of the dish.　

5, the cooked radish carved into small flowers, arranged in a circle inside the core.　

6, frying spoon on the fire, hot oil injection, add 20 grams of green onions, ginger 15 grams, under the chicken, slippery white, poured into the funnel, pick up green onions, ginger.　

7, frying spoon on the fire, scooped into the chicken broth 200 ml, add salt 10 grams, monosodium glutamate, pepper, cooking wine, thickening with water starch, under the chicken, panax pseudoginseng flower stir-fry, mounted in the center of the plate, drizzled with sesame oil that is completed.

Note: chicken meat marinated in seasoning for 15 minutes, so that it into the bottom of the flavor, easy to cook later.

Flavor characteristics:

1, field chicken, scientific name tiger frog. Growing in paddy fields, ditches, swamps. Body length up to 66 millimeters, head slightly flattened, the forelimbs are more coarse, hind limbs long, the back and side of the body has more significant warts, smooth skin on the ventral surface, the back of the abdomen for the olive or with yellow. The meat is tender and delicious, with the function of clearing away heat and detoxification, diuretic and swelling, and supplementing weakness.

2, Panax ginseng is, Yunnan produced valuable medicinal herbs, have stop bleeding and strong heart, dissipate blood stasis and muscle, swelling and pain significant effect. Li Shizhen in the "Compendium of Materia Medica" as "gold". Gleanings from the Compendium of Materia Medica said, "Ginseng is the first to replenish qi, and Panax ginseng is the first to replenish blood with the same flavor and function, so it is called ginseng and Panax ginseng, which is the most precious one in traditional Chinese medicine." Its roots, stems, flowers and leaves can be used as medicine.

3, white fried panax pseudoginseng flower field chicken, white and green, panax pseudoginseng flower fragrant and rich, field chicken meat tender and fresh, is a beautiful shape, but also nutritious delicacies.

Red pepper fried chicken

Raw materials: 500 grams of chicken, 1 green pepper, 1 red pepper, 3 garlic, 1 tablespoon of soybean seeds.

Marinade: 1/2 tablespoon of wine, a little pepper.

Seasoning: 1 tablespoon of soy sauce, 1 teaspoon of sugar, sesame oil, a pinch of pepper, 1/4 cup of water, ? teaspoon of cornstarch.

Method:1. Remove the skin and cut open the belly of the chicken and chop it into pieces, put in the marinade and mix well.

2. Green and red bell peppers cut quickly and remove the seeds, mix well with a little oil.

3. Garlic meat, beans and beans, washed and minced, into the sauce and mix well.

4. Heat the sauté pan on high heat for 6 minutes, then add the chicken into the sauté.

5. Add green and red peppers and seasoning to the above ingredients and cook on high heat for 4-5 minutes.

Complementing the qi, strengthening the spleen, benefiting the stomach and reducing swelling, Codonopsis Pilosula Soup

Ingredients: 500 grams of chicken, 60 grams of Codonopsis Pilosula, 30 grams of Chinese yam, 5 red dates.

Effects:Nourishes qi, strengthens the spleen, benefits the stomach and reduces swelling. Weakness of the spleen and stomach, malnutrition, or pediatric chancre, symptoms of weakness, thinness and abdominal distension, loss of appetite, irritability, restlessness, sleep at night; or deficiency and fever, or spleen deficiency and edema.

Practice

(1) Dividing the chicken into small pieces, removing the skin, internal organs and head.

(2) Wash Codonopsis, red dates (core removed), Chinese yam, and put them into a pot with chicken meat, add appropriate amount of water, bring to a boil over a high flame, then boil over a low flame for 1-2 hours, and season to taste.

Description

Children for the body of the young Yang, the ancients said that the spleen is often insufficient, and the liver is often surplus, such as disease disorders, or malnutrition, each resulting in chancre. This soup tonic spleen and stomach, in order to Yu qi and blood biochemical source, tonifying the spleen in order to facilitate water, beneficial stomach to help digestion, the young and old spleen deficiency, extremely suitable. The soup is made of Codonopsis pilosula, which is sweet and nourishing to qi, and can also benefit the mind and tranquilize the spirit, with Chinese yam to strengthen the spleen and stomach, and jujubes to nourish the blood and the middle, so as to make the spleen and stomach healthy and transport in addition to the water dampness, and remove the chancre. More nutritious, easy to absorb and consume chicken meat as a companion, chicken for the frog family animals, such as black-spotted frogs or frogs and other frog meat, as a dietary therapy was first published in the "Famous Doctors," functioning to replenish the spleen, stomach, diuresis, swelling, elimination of chancre, the "herbs of the Monk's Guide" in "food, adjusting chancre thin, replenishment of deficiency, especially suitable for women in labor, and the taste of the fresh and beautiful as chicken," the "Compendium of Materia Medica" said that "the food, adjusting chancre thin, supplementing deficiency, especially suitable for women in labor, its taste is fresh and beautiful as chicken". The Compendium of Materia Medica says, "The southern people eat it, and call it chicken, and the meat tastes like chicken", and the ancient recipe uses it with hulian and pork belly to treat oedema in spleen deficiency or pediatric chancre. Combined into a soup, flat tonic spleen and bone, eliminating the accumulation of water, soup flavor moist and delicious, is the young and old savory tonic.

Note: This soup is not suitable for people with external fever or liver fever and chancre.

Ginger chicken

Raw materials: 400 grams of skinless chicken legs, 150 grams of mushrooms, 10 grams of ginger, 1 gram of monosodium glutamate (MSG), 5 grams of sweet rice wine, refined salt, wet starch, 250 grams of chicken broth, 100 grams of cooked lard.

Production process: 1, chicken legs in boiling water pot slightly hot fishing

out of the wash and drain, with ginger, salt, sweet wine, monosodium glutamate marinade flavor, hydrated mushrooms to remove the tip of the rinse;

2, take a bowl, chicken legs arranged in a bowl, mushrooms on the top of the chicken legs, add lard, chicken broth, and another 1 plate well, on the cage on the high flame steam for 15 minutes to take out, pick out the mushrooms!

3, will be steamed chicken juice decant into the pot, chicken legs turned buckle in the plate, mushroom rows around, pot of soup boiled with wet starch thickening, pouring lard poured on the plate can be.

Steamed chicken

Ingredients: 500 grams of chicken, 1 fresh lotus leaves, 10 mushrooms, 2 teaspoons of cooking wine, ginger, scallions, sesame oil, cornstarch, a little pepper, 1 strip of watercress.

Methods:

1) Soak the mushrooms in water to soften them, rinse them, and pinch them dry. Fresh lotus leaves with boiling water to soften, bleach cold water to wash, wipe dry moisture, trimmed into an oval serrated shape. Take a long dish, horizontal watercress l strip, the lotus leaf spread out on the watercress surface

② the chicken washed, remove the water points chopped pieces, add salt, monosodium glutamate, cooking wine, pepper, powdered cornstarch, mix well, and then add sesame oil, straw mushrooms, slices of ginger, sesame oil, evenly placed in the lotus leaf, wrapped into a rectangular shape, with the watercress tied to the cage and steam with a medium fire for 10 minutes until cooked out, sprinkled with scallion segments, drizzle into the sesame oil, remove watercress (If there is no lotus leaf, watercress, then the dish can also be steamed).

Fresh bamboo shoots fried chicken

Raw materials: 150 grams of chicken, fresh bamboo shoots 200, 1 egg, 50 grams of light soup, garlic, ginger, scallion, pepper, salt, monosodium glutamate, sugar, oyster sauce, cornstarch and other appropriate amount.

Method: cut the fresh bamboo shoots into thin slices, and rolled in boiling water, poured into a strainer to remove the water. Chicken cut into small pieces, add a little fine salt, mix well with egg, patted with cornstarch. Heat oil in a wok to 100℃, deep fry the chicken, then add the bamboo shoots and deep fry until golden brown, then pour into a strainer to remove the oil. Then add in the fresh bamboo shoots and fry until golden brown, then pour in the strainer to filter the oil. Then heat the wok with oil, stir fry the garlic, ginger and green onion, add in the fried bamboo shoots, add in the soup, season with monosodium glutamate, sugar, oyster sauce and pepper, thicken the sauce with the wet cornstarch, add in the deep-fried chicken, put in the oil and serve on the plate.

Nutrition: This dish contains 20.3 grams of protein, 5.9 grams of fat, 2.9 grams of carbohydrates, can produce 145 kilocalories (606.1 kilojoules). It contains 89 micrograms of vitamin A, 5.9 milligrams of niacin, 100 milligrams of calcium and 2.4 milligrams of iron.

Features: fresh and crispy, sweet and refreshing. This dish is not high in calories, rich in protein and calcium, suitable for children. It is especially suitable for obese children.

Lily and chicken date Ingredients: chicken 2; lily 5 money; carrots 1/2

Marinade: salt 1 tsp; rice wine 1/2 cup; broth 5 cups

Methods:

(1) Chicken purchased processed, cleaned and cut into pieces, boiled in hot water a little standby, the dried lily washed and soaked for 3 hours standby.

(2) Carrots peeled and cut into 0.5-centimeter slices.

(3) Put all the ingredients and seasonings, broth, etc. into a magnetic stew with a lid, and put it into a rice cooker for about 30 minutes (1 ? cups of water in the outer pot) to steam

Sweetened asparagus and chicken in casserole

Main Ingredients: about 650 grams of chicken, onion about 250 grams, about 85 grams of ginger, about 25 grams of mushrooms, dried tofu with five spices 2 pieces of dried asparagus flower, softened peel 1/8, 2 teaspoons of dry shallots, about 25 grams of mushroom, 1/3 of softened peel. 8 pcs, 2 tsp dried onion paste.　

Marinade: 1/2 tsp each salt,

sugar, soy sauce, ginger juice, 3/2 tsp corn starch, a pinch of pepper. Seasoning: 1/2 tsp fish sauce, 1 tsp oyster sauce, 3 tbsp water, rock sugar to taste. Thickening ingredients: 1 teaspoon cornstarch, a pinch of pepper, 3 tablespoons water.

How to make:

1. Stem the mushrooms, soak them and cut into strips, and marinate them in a little bit of oil and cornstarch.

2, scallions clean, cut degree; ginger scrape skin slices; five spices dried tofu cut strips.

3, chicken remove the head, skin and toes and claws, wash, add marinade mix, soak oil standby.

4. Heat 2 tablespoons of oil, stir fry the dried onion paste, part of the onion and ginger, put down the mushrooms and seasonings, slow cook for 5 minutes, then put down the chicken, pour the wine, add the gravy, tangerine peel, bamboo shoots, etc., and wait for the roll, serve on the table.　　

Note: The meat of male frogs is sweeter and more refreshing, so watch out for two black moles on the palate.

Ginger Chicken

Main IngredientsAccessoriesChicken Legs.... .30pcs,Pepper... .1g,Ginger.... .100g,MSG .... .1g,bell pepper .... .50g, wet starch... .10g, white onion .... .20g,broth .... .50g,Szechuan salt.... .3g, lard.... .500g,shaoxing wine .... .10 grams

Cooking method

1. net chicken thigh meat into the bowl with 2 grams of Sichuan salt, 5 grams of Shaoxing wine

Yard flavor for about 5 minutes; fresh red bell peppers de-tipped and deseeded with young ginger and cut into 0.7 cm wide, 4 cm long thin slices of green onion white cut into 3 cm long section. Szechuan salt, wine, pepper, monosodium glutamate, wet starch, broth blended into a nourishing sauce.

2. Stir frying pan on high heat, under the pig oil burned to 50 percent hot, under the chicken legs slip fried raw, decant the remaining oil. The pot to stay 40 grams of oil, renewed under the tender ginger, bell peppers, scallions stir-fried to taste, cooked into the sauce, push the pot into the plate that is complete.

Technology key

1. chicken legs must be the first code flavor, rapid fire short fry, a pot into the dish, do not change the pot, but not the oil, is the special style of Sichuan flavor.

2. Vegetable oil can also be used, but the flavor is not good.

Flavor characteristics "ginger chicken" is a Sichuan feast in the summer and early fall of the seasonal flavors of the famous dishes. It is made by stir-frying the chicken legs with young ginger and bell peppers over a short period of time. The meat is tender and delicious, the ginger and bell peppers are crispy and refreshing, the flavor is fresh and slightly spicy, the aftertaste is sweet, and it's the best way to have dinner.

The winter apricot chicken essence

Raw materials 10 small chicken, 5 maitake, 5 almonds.

Seasoning salt to taste.

Practice 1, small field chicken slaughtered, pick off the internal organs, wash. 2, add maitake, almonds, pour into the water 2 bowls, stewed until the small field chicken is soft and rotten that is complete. 3, can be divided into 2 times to consume (should not be empty stomach and excessive consumption), when consumed, adjust the salt.

FeaturesMilky white and light green color.

Effects Xiao Tian Ji has a salty taste and flat nature, which can warm kidney yang, benefit essence and blood, replenish lung qi, and fix asthma and cough; Maitong has a sweet and slightly bitter taste and a slightly cold nature, which can nourish yin and moisten the lungs, benefit the stomach and promote the production of fluids, and clear the heart in addition to annoyance; sweet almonds have a sweet taste and flat nature, which can also moisten the lungs and calm the wheezing. The combination of the three, insufficient heart yin, heart fire rising, dry throat cough, cough and asthma, intestinal dryness and constipation, pediatric fever, skin sores and other diseases are efficacious, especially suitable for weak children to eat.

Fried chicken with marigold apples

Materials: 1 apple, 4 chickens, 20 grams of cooked carrots, 1 green bell pepper (50 grams), 2 red chili peppers, 16 wonton wrappers.

Marinade: scallion and ginger, 2 tbsp soy sauce, 2 tsp cornstarch.

Seasoning: 2 tsp soy sauce, 1/2 tsp salt, 1 tsp vinegar, 1 tsp wine, 1/4 tsp pepper, 1/2 tsp sugar

How to make it

1. Peel the skin off the chickens, cut them into small pieces, marinate them for 10 minutes in the marinade, and then cook them in hot oil.

2. Wash apples, green peppers and red peppers, and cut into small slices.

3. hole bowl (or funnel) first oil, put a layer of wonton skins, and then covered with another hole bowl, into the hot oil deep-fried into a golden bowl (wonton skins can be dipped in batter).

4. In a frying pan, sauté the scallions and ginger, add the chicken and seasonings, then add the ingredients of Ingredient 2 and the carrot slices and stir-fry well, then remove from the pan and serve in a golden bowl.

*Marinated chicken into the pot to fry, the oil to high heat boil, turn to low heat frying about three minutes, otherwise the meat will become old

Winter melon and dried scallops stewed chicken

With: winter melon (500 grams), dried scallops (150 grams), chicken (500 grams),

Salt (15 grams), ginger (a little).

Method: First, the winter melon peeled and cut into chess-shaped, chicken peeled and cut into pieces, washed with warm water, remove the water drained. Dried scallops boil rolling, remove the odor, pour the water.

Second, another cup of boiling water, the melon, chicken, dried scallops, ginger, salt together under the sip, on the cage about two hours of steaming that

good. Color light green with yellowish, for summer dishes, clear mouth to summer. Note: First, when steaming the mouth of the cup should first be sealed with lotus leaves, and then sealed with rawhide paper in order to maintain the original juice.

This dish should be light and refreshing, should not use chicken soup, or thick discomfort mouth.

Fried Chicken Legs

Basic Ingredients Main Ingredients 4 Chicken Legs. Accessories Flour. Salt, monosodium glutamate, oil, wine, pepper water, pepper salt.

1, the live chicken thighs chopped off the skin, chopped off the claw and then from the bone joints chopped open, put the basin, add some refined salt, Shaoxing wine, monosodium glutamate, pepper water to catch well, brine for ten minutes.

2, spoon into the oil, oil burned to seven, eight into the heat, the chicken dipped in flour, one by one into the oil and fried fish out of the oil control can be installed on the plate.