2. Mushrooms soaked in warm water, cut into strips, soak mushrooms in water to stay, do not pour out. The fungus is soaked in warm water and torn into small pieces. Dried bamboo shoots soaked in water, put into a pot of boiling water for 15 minutes, fish out, soak in warm water for ten minutes, drained
3. pot of oil, hot, put in the garlic rice and cut into pieces of dried chili pepper stir fry incense on a low flame
4. garlic rice and chili pepper to one side, the marinated chicken poured into the pot, medium heat frying both sides of the brown, sheng up
5. pot of oil, put the mushrooms, wood ear and The first thing you need to do is to put a little salt and soy sauce in the water and cook for ten minutes
6. Pour the original fried chicken into the pot, and mushrooms, fungus, bamboo shoots and stir fry evenly
7. Pour the beer into the pot, boil over high heat, turn the heat to medium, and let it simmer until the soup dries up.
8. Sprinkle green garlic seedlings, stir fry evenly, try the flavor, such as the need to taste a little thicker, you can add some soy sauce and oyster sauce seasoning can be.
Question 2: cassoulet rice. How to do delicious? What seasonings should be put? Main ingredients fresh three yellow chicken half, 100g of asparagus, dried shiitake mushrooms 10, 10g of fungus
chicken marinade ginger 5, 6 pieces, 1 tbsp of cooking wine, 1 tsp of five spice powder, 1/2 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce;
seasoning dry red chili peppers 5, 6, 2 cloves of garlic, 1/2 tbsp of salt, 1 tbsp of rock sugar, 1/2 tsp of dark soy sauce, the right amount of water for the shiitake mushrooms There are only two reasons, one is to use materials to save costs, no good three yellow chicken, two is the ingredients with more general. Today, we will teach you how to make people eat unforgettable home-cooked cassoulet.
The so-called cassoulet, is the first chicken fried yellow, stirring out the oil, and then fried and then stewed. In fact, it is very simple, this method to make the chicken tender and not greasy, very delicious. The chicken oil-soaked soup is the most flavorful when eaten with rice. Next, we will share with you how to make thick and delicious, let people eat after a very memorable cassoulet
Cassoulet chicken rice practice graphic tutorials:
1, mushrooms soaked in advance.
2, the fungus soaked in advance.
3, asparagus cut into pieces and wash and soak to remove astringent flavor.
4, chicken chopped into walnut pieces, soak in water in advance, change the water several times in the middle, until the water is clear.
5, soaked chicken with sterilized tea towels or kitchen paper to absorb the water, add ginger 5, 6 pieces, 1 tablespoon of cooking wine, five spice powder 1 tsp, salt 1/2 tsp, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, marinate for more than 20 minutes.
7, asparagus pieces of drained water standby; mushrooms cut coarse silk standby; fungus washed and torn into small pieces standby; scallions cut diagonally into pieces standby; garlic cut into pieces standby; dry red pepper scrubbed standby; if you add the green and red bell pepper should be ready at this time; soak mushrooms in the water to clarify the impurities standby.
8, the mushroom water boiling or into the microwave oven heating to near boiling, standby.
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9, the pan into the oil, hot pot cool oil on low heat, add chicken pieces and all the marinade, slowly stir fry until the chicken oil, the surface of golden, and then set aside.
10, the original pot popping garlic and dried red chili, until the chili was deep date red.
11, add fungus, mushrooms, bamboo shoots, turn up the heat, stir fry evenly.
12, add the chicken, backhoe evenly over high heat.
13, add rock sugar and soy sauce, stir fry evenly.
14, add the heated mushroom water, not over the chicken; if the mushroom water is not enough, you can add a little boiling water; high heat to boil and then turn to low heat, cover the pot and simmer until the chicken is cooked, check and stir in the middle.
15, add the right amount of salt to taste, and turn the heat to juice.
16, collect until the soup thick, add scallions and green and red peppers, stir-fry evenly, turn off the heat to start the pot, with hot and fresh white rice can be.
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Finished picture:
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How to make cassoulet rice:
1, cooking tips: before cooking all the ingredients, including seasonings are ready, the operation process will be handy, very smooth.
2, stewed chicken must add boiling water, otherwise frying hot chicken by cool water, chicken will be hair death is not good, this is the reason to heat the mushroom water.
3, the last green and red pepper non-essential, like can add more, do not like can not add.
4, this dish I do just slightly spicy, if you like especially spicy, you can add more dried chili peppers and break open stir fry.
5, the last juice to grasp their own, you want more soup can be less collected for a while, you want to soup viscous on the more collected for a while, there is no fixed standard, which is the characteristics of home cooking - suitable for their own is the best.
6, do not forget to cook a pot of fragrant white rice before cooking chicken.
On how to make your own cassoulet rice at home is introduced here, in general cassoulet do not difficult, as long as the attention of the fresh ingredients, the first choice of the fattest point of the three yellow chicken, and then mastered the practice of technology, you will be able to make people eat still want to eat cassoulet chicken. Friends like, quickly try to do, so that they and their families eat than takeout 100 times better cassoulet rice.... >>
Question 3: How to make cassoulet 1 yellow chicken, 50g of fungus, 100g of dried shiitake mushrooms, 150g of dried bamboo shoots, 10 dried chili peppers, 1 tablespoon (15g) of minced garlic, 4 stalks of green garlic, 5 slices of ginger, 1. tablespoon (15ml) of cooking wine, 2 teaspoons (10g) of five-spice powder, 2 teaspoons (10g) of salt, 1 tablespoon (15ml) of light soy sauce, 1. oyster sauce, tablespoon (15ml), 1 teaspoon (5g) of sugar, 1 teaspoon (5g) of dark soy sauce, 500ml of beer, 30ml of oil
Preparation Steps
1. Clean the chicken, cut it into 4cm pieces, add the ginger slices, cooking wine, five-spice powder, salt (1 teaspoon, 5g), light soy sauce, oyster sauce and mix well, and marinate it for 20 minutes to get a good flavor.
2. Soak the dried bamboo shoots in water, rinse well and cook for 15 minutes, then remove from the pot.
3. Fungus soaked in warm water, remove the tip, clean, tear into equal sized pieces with your hands, drain the water and standby.
4. Green garlic choose clean and cut into 4cm long section.
5. Dried shiitake mushrooms are clean, soaked in warm water and then deveined, drained and set aside. Don't pour out the water, put it aside to precipitate.
6. frying pan into the oil, oil hot, turn on low heat, add dried chili peppers, garlic, burst out of the aroma after the dial to the side of the pan, turn on high heat and heat the oil, put the marinated chicken pieces, stir-frying until the surface of the chicken is slightly yellow, sheng out.
7. Put the drained dried bamboo shoots, mushrooms, and fungus into the pot and stir-fry, then pour in the water used to soak the mushrooms, bring to a boil over high heat, add salt (1 teaspoon, 5g), sugar, and dark soy sauce for color, and cook for another 5 minutes.
8. Pour in the chicken pieces, then pour in the beer, cover the pot and simmer on medium heat for 15 minutes, sprinkle with green garlic segments.
Question 4: chicken nuggets practice, cassoulet chicken nuggets how to do delicious, cassoulet chicken nuggets home practice Cassoulet chicken nuggets practice
1. Prepare a more than a catty of three yellow earth chicken
2. Clean the chicken, cut the pieces
3. Chicken pieces into a container, put the egg whites, cornstarch, flour, five spice powder, salt
4. Grasp evenly
5. Put the oil in the pot, 6 into the heat into the chicken pieces fried until golden brown fish out
6. Bowl, put onions, ginger, anise, pepper, salt, cooking wine, soy sauce, chicken essence, boiling water
7. Into the pot to steam for 50 minutes or so, eat the bowl inverted on the plate can be
Question 5: Seek a simple introduction to the cassoulet chicken practice, what are the tricks? Main Ingredients
The chicken: 1
Accessories
dried mushrooms: moderate
green pepper: 1
thick thousand sheets: moderate
enoki mushrooms: moderate
Specific Steps
The first step
scallion cut into segments, ginger slices, put into the cleaned and cut up the chicken, add the appropriate amount of salt, flavor and vinegar and stir to marinate for half an hour.
Step 2
Wash and slice the mushrooms, cut the peppers into chunks and set aside, heat the oil, add the chicken pieces and stir fry.
Step 3
Stir-fry until all the chicken pieces are brown, add oyster sauce and continue to stir-fry, add the mushrooms and stir-fry.
Step 4
Add the appropriate amount of water to stir fry and cover the lid of the pot over high heat to collect the juice to open the pot once and then add the green peppers to turn a few times, the soup received the appropriate level can be.
Question 6: the authentic practice of cassoulet? Ingredients 1 yellow chicken, fungus 50g, 100g dried mushrooms, 150g dried bamboo shoots, 10 dried chili peppers, 1 tablespoon (15g) minced garlic, 4 green garlic, 5 slices of ginger, 1 tablespoon (15ml) of cooking wine, 2 teaspoons (10g) of five-spice powder, 2 teaspoons (10g) of salt, 1 tablespoon (15ml) of soya sauce, 1 tablespoon (15ml) of oyster sauce, 1 teaspoon (5g) of sugar, 1 teaspoon (5g) of soy sauce, 1 teaspoon (5g) of beer, 1 teaspoon (5g) of soy sauce, 1 teaspoon (5g) of soy sauce. 1 teaspoon (5g), beer 500ml, oil 30ml Directions 1. Clean the chicken, cut into 4cm pieces, add ginger, cooking wine, five-spice powder, salt (1 teaspoon, 5g), soy sauce, oyster sauce, marinate for about 20 minutes.
2. Soak the dried bamboo shoots in water, rinse well and cook for 15 minutes.
3. Fungus soaked in warm water, remove the tip, clean, tear into equal sized pieces with your hands, drain the water and standby.
4. Green garlic choose clean and cut into 4cm long sections.
5. Clean the dried mushrooms, soak them in warm water, remove the stems, and drain. Do not pour out the water, put it aside to precipitate.
6. frying pan into the oil, the oil is hot, turn the heat down, add dried chili, garlic, burst out of the flavor and dial to one side of the pan, turn the heat up and heat the oil, put the marinated chicken pieces, stir fry until the chicken surface is slightly yellow, sheng out.
7. Put the drained dried bamboo shoots, mushrooms, and fungus into the pot and stir-fry, then pour in the water used to soak the mushrooms, bring to a boil over high heat, add salt (1 teaspoon, 5g), sugar, and dark soy sauce for color, and cook for another 5 minutes.
8. Pour in the chicken pieces, then pour in the beer, cover the pot and simmer on medium heat for 15 minutes, sprinkle with green garlic segments.
Question 7: How to make cassoulet chicken Authentic cassoulet chicken practice 10 points Ingredients
Main ingredients:
Chicken two pounds
Ingredients:
Shiitake mushrooms 5-10
Green peppers 3-5
Carrots half
Spices:
Ginger a few slices
Garlic A few
A few scallions
Seasonings:
Salt in moderation
Soy sauce in moderation
Oyster sauce in moderation
Wine in moderation
Sugar in moderation
Powder in moderation
Homemade chicken cassoulet
Chicken is cleaned and chopped into pieces, add a few slices of ginger and the right amount of cooking wine, salt, soy sauce, oyster sauce, cornstarch, marinate for about 20 minutes;
ginger peeled and washed sliced, garlic peeled, green onions washed spare;
dry mushrooms soaked in water in advance, cleaned and cut into small pieces, green peppers washed horizontally split, remove the inside of the seeds and cut into pieces, carrots peeled and washed and cut into slices of the knife standby;
pot of boiling hot oil, under the ginger, onion, garlic, and big fiery aroma;
the chicken is a good choice for a good meal.
Add the chicken pieces stir-fry, stir-fry until the chicken skin slightly charred contraction;
Add mushrooms, carrot pieces stir-fry;
Add the right amount of salt, soy sauce, soy sauce, oyster sauce, sugar stir-fry evenly;
Add not more than half of the chicken about the boiling water, high heat boil and then simmer on medium heat for about twenty minutes.
When the water is almost dry, put in the green pepper;
Stir fry quickly over high heat for about two minutes out of the pan.
Question 8: Authentic cassoulet practice Cassoulet chicken rice is also called fragrant chicken pot, thick juice chicken pot rice. Is the history of traditional food, originated in Jinan famous store "Jiling Garden". It is one of the traditional Han dishes in Jinan, Shandong Province, belonging to the Lu cuisine family dishes, the main ingredients are chicken thighs, with peppers, mushrooms and other stewed into a wonderful flavor, with the characteristics of fresh and tender meat. 1, the first step: remove the blood, the first chicken pieces to remove the blood, in order to prevent the chicken from appearing fishy or odor, in addition to preventing chicken rancidity. The second step: stew, ginger, mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, soy sauce, cooking wine, etc. mixed) pressure cooker stewed. There is a difference between the north and the south in the stewing time, the north likes to eat off the bone meat, the south likes to eat strong meat, all the north than the south in the stewing time is a little longer. The third step: juicing, juicing generally use casserole juicing, its purpose is to be able to retain the original flavor of cassoulet for a long time. The purpose is to retain the original flavor of the cassoulet for a long time. When the juice is added to the appropriate seasonal vegetables, the cassoulet has a combination of meat, soup and vegetables, and is rich in color, aroma and taste. Rice practice: cassoulet rice with rice is the use of northeastern rice as raw materials, more elaborate practice is "two over oil", so that the rice made out of loose grains of rice, unlike ordinary rice so sticky, the entrance texture is strong, the aftertaste is fragrant. People Who Should Eat It can be eaten by the general public, and it is more suitable for the elderly, the sick, and the weak to eat it. Avoid eating crowd 1. colds and fever, internal fire, phlegm and dampness heavy people, obesity, suffering from fever boils cassoulet chicken people, hypertension, high blood fat, cholecystitis, gallstones, people avoid eating; 2. chicken temperature, help fire, liver hyperactivity and oral vesicles, skin boils, constipation should not be eaten; 3. atherosclerosis, coronary heart disease and hyperlipidemia patients avoid drinking chicken soup; colds accompanied by a headache, tiredness, fever, avoid eating chicken soup, chicken soup is not suitable for the elderly, patients, the weak and the more suitable for consumption. Avoid eating chicken, chicken soup. 2, the main ingredients chicken (700g) seasoning ginger (appropriate amount) salsa (1 spoon) soy sauce (appropriate amount) oil (appropriate amount) sugar (1g) ginger slices moderate ginger slices, a small amount of oil burst incense ginger because the family likes to eat ginger, put some more, put the chicken stir fry stir fry the oil to put the appropriate amount of soy sauce and a small spoon of salsa, no available other sauce instead of seasonings and sugar will be chicken stir fry, stir frying relaxation of the appropriate amount of water to stew, cover the lid of the pot with a large flame to open, put the appropriate amount of soy sauce and a small spoon of salsa, no available other sauce instead of the chicken stir fry, stir frying relaxed moderate amount of water, the chicken stew. Cover the lid of the pot with a large fire to boil and change the small fire to simmer to the juice can be, mounted plate sprinkled with green onions green onions sprinkled on the heat encountered Fragrance wafted out.
Question 9: How to do cassoulet authentic cassoulet cassoulet practice cassoulet chicken rice, also known as fragrant chicken pot, thick juice chicken pot rice. It is a historical traditional food, originated in Jinan famous store "Jiling Garden". It is one of the traditional Han dishes in Jinan, Shandong Province, belonging to the Lu Cuisine family of home cooking, the main ingredient is chicken thighs, with green peppers, mushrooms and other stewed into a wonderful flavor, with the characteristics of fresh and tender meat.
1,
The first step: remove the blood, the first chicken pieces to remove the blood, in order to prevent the chicken from appearing fishy or odor, in addition to preventing the chicken from souring.
The second step: stew, ginger, mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce royal, soy sauce, soy sauce, cooking wine, etc. mixed) pressure cooker stewed. There is a difference between the north and the south in the stewing time, the north likes to eat off the bone meat, the south likes to eat strong meat, all the north than the south in the stewing time to be a little longer.
The third step: juice, juice is generally used casserole juice, the purpose is to be able to retain the original flavor of cassoulet for a long time. The purpose is to retain the original flavor of the cassoulet for a long time. When the juice is added to the appropriate seasonal vegetables, the cassoulet has a complete balance of meat, soup and vegetables, rich in color, aroma and taste.
The practice of rice:
The rice used in cassoulet is made of northeastern rice as raw material, and the more elaborate practice is "two over oil", so that the rice made, the grains of rice, loose, not as sticky as ordinary rice, the entrance texture is strong, with a strong aftertaste.
The crowd
The general population can be eaten, the elderly, the sick, the frail is more appropriate to eat.
Avoid eating crowd
1. Colds and fever, internal fire, phlegm and dampness, obesity, suffering from fever boils cassoulet chicken people, hypertension, high blood pressure, high blood lipids, cholecystitis, cholelithiasis, avoid eating;
2. Chicken is warm and helps the fire, liver Yang hyperactivity and oral eruption, skin boils, constipation should not be eaten;
3. Atherosclerosis, Coronary heart disease and hyperlipidemia patients avoid drinking chicken soup; colds accompanied by headache, fatigue, fever people avoid eating chicken, chicken soup.
2, the main ingredients Chicken (700g) Seasoning Ginger (moderate) salsa (1 spoon) Soy sauce (moderate) Oil (moderate) Sugar (1g) Ginger moderate
Ginger slices, a small amount of oil fragrance ginger because the family likes to eat ginger, put more, put the chicken stir-fry Stir-fry to the oil, put the appropriate amount of soy sauce and a small spoon of salsa, no other sauce can be used in place of the seasoning and sugar will chicken Stir fry evenly, stir fry the relaxation of the right amount of water to simmer, cover the pot with a lid of high-fire boil changed to low-fire simmering to the juice can be,
Plate sprinkled with green onions and scallions sprinkled on the encounter with the heat The aroma floated out.