When I left during the Spring Festival, my mother bought me a native chicken from my hometown. The chickens in my hometown are really fat. They are all fat. The soup would be too greasy if stewed, so I had a brainwave and fried the fat, which was used to mix with flour.
Materials?
550 grams of chicken oil
3 slices of ginger
Garlic 6 cloves
Salt10g
Five millet peppers
3 tablespoons Chili powder
Onion 10g
Homemade chicken oil?
Prepare a plate of chicken oil, wash and drain.
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Chop all the chicken oil into a paste.
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Prepare ingredients, shallots, millet peppers, garlic and ginger and cut them into small pieces for later use.
Heat the pan, add chicken oil, fry oil with low heat, add ingredients, and turn off the heat after 30 seconds.
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After cooling, put it into a container. I didn't have a suitable container, so I found a canned bottle.
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skill
1. Chicken oil residue can be slightly fried, with more oil and more fragrant frying.
Oil can be stored in a dry place without refrigeration.
Boiled chicken oil smells good-you'd rather forget your vow to lose weight and get fat.
Materials?
Chicken oil
2 slices of ginger
How to cook a pot of soul chicken oil?
A piece of chicken oil (the old hen has a lot of chicken oil, so we can make the soup clearer by boiling the oil separately)
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Slice ginger for later use.
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Put it in the pot and turn on a small fire.
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Boiling chicken oil is very simple. Put the raw chicken oil in the pot, simmer it all the way, add two thin slices of ginger and cook until the chicken oil shrinks and turns brown, and the ginger slices shrink and roll up the chicken oil to be transparent and shiny. You're done!
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Filter off the oil residue and ginger slices, put the chicken oil in a glass container, cool it and put it in the refrigerator for later use. Generally, it can be stored in cold storage for about a week, and it can be stored in frozen storage for several months.
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skill
Chicken oil can be used for many purposes. Put a spoonful of chicken oil on the noodles to make the finishing touch. Put two spoonfuls of soup to enhance fragrance and taste; Also, use it instead of suet to wrap jiaozi, and use it to make flour for scallion cakes ... so that you can become a chef in a few seconds!