Taste: salty and savory. Technology: Roasted chicken. Material: main ingredient: hen 1200g.
Accessories: onion (white skin)150g, potato (yellow skin) 200g, tomato100g.
Seasoning: 50g vegetable oil, salt 10g, soy sauce 15g, 2g ginger, cooking wine 15g to teach you how to cook roast chicken, and how to cook roast chicken is delicious. Wash the chicken, chop it into 5-6 pieces, smear it with refined salt and ginger powder, put it in a big bowl and feed it with cooking wine for half a day.
2. Peel the scallion, wash it and cut it into strips;
3. Cooked potatoes, peeled and cut into cubes;
4. Wash tomatoes and cut them into slices or petals;
5. Use an aluminum lunch box and a lid to separate the steamed chicken pieces, with the chicken skin facing upwards;
6. Sprinkle onion strips on the chicken nuggets, add a little soy sauce to the leftover soup of steamed chicken, then pour it on the chicken nuggets and smear it with plain oil;
7. Put the potato chips on the side, and there should be a layer of oil soup at the bottom of the lunch box.
8. Put in the oven and bake for 7-8 minutes on high fire, and then bake for 7-8 minutes on low fire.
9. Use the original lunch box table, code the cut tomatoes in the appropriate position, and then serve them. Tips for making roast chicken: 1 If there are washed celery leaves, put 1 ~ 2 pieces to enhance the color better;
2. This product needs a proper amount of ginger powder. Pie-food phase grams:
Tomatoes: Tomatoes should not be eaten with pomegranate.
The practice of cold roast chicken introduces the cuisine and its function in detail: French menu.
Preparation materials of cold roast chicken: main ingredients: tender hen (about 1.25kg) 1, carrot 100g, celery 50g, onion 100g, salted logs, half leaves of fragrant leaves, 6 peppers, chicken soup 250ml and vegetable oil 500g. 200g Chinese cabbage, pickled cucumber100g, fresh tomato100g, 2 paper flowers, 2 radish flowers, and raw vegetable leaves10g. Characteristics of cold roast chicken: yellow, tender and fragrant. Teach you how to cook a cold roast chicken. How to cook cold roast chicken to taste good? 1. Remove the head, claws and inner cavity of the chicken, wash, soak, control drying, add salt and rub it evenly with your hands, and nail the chicken legs at the tail. 2. Heat the fried oil in the pot, spread the cream on the chicken, then put the chicken in the pot, fry it until it is yellow, take it out, and control the oil and put it in the baking tray. 3. Peel carrots and onions, remove tendons from celery, wash, cut into pieces, put them on chicken with fragrant leaves and pepper, pour chicken oil on them, and put them in the oven. Turn it over and bake it. Add chicken and soup to the saucepan, bring to a boil over high fire, and simmer over low fire until tasty. When the chicken is cooked, take it out and let it cool. 4. separate the chicken breast from the chicken leg when loading the plate, and then cut the chicken leg into three sections. The thigh root should be cut vertically for two times, and cut off in the lower half of the second section, scraping the meat of the last section to expose the bone and inserting paper flowers. Chop up the back bone. Chop the chicken breast in the middle, each breast is inclined three times, and two breasts are stacked on the chicken bones. 5. Then put the radish flowers on both sides of the plate to set off. Divide the red envelope vegetables into four and pile them on both sides of the chicken. Cut the pickled cucumber into sectors and put it between two piles of red packets. 6. Wash and disinfect the tomatoes, cut them into watermelon slices, insert them around the plate, and add some lettuce leaves around the plate. The practice of vanilla roast chicken introduces the cuisine and its function in detail: French menu.
Ingredients: chicken legs, white wine, tomatoes, onions, celery, lemon salt, sugar, black pepper, salad dressing, tomato sauce. Herb roast chicken is characterized by tender and mellow outside. Teach you how to cook vanilla roast chicken, how to make vanilla roast chicken delicious 1, boneless chicken leg, marinate with fragrant segments, shredded onion, lemon slices, white wine, salt and black pepper 15 minutes, and cut onion and celery into powder respectively; 2. Bake the chicken legs in the oven 10- 15 minutes 180 degrees, take a small bowl, add chopped onion and celery, add tomato sauce, salad dressing, white wine and white sugar and mix well to make a vegetable salad; 3. Cut the roasted chicken leg into pieces and put it on the plate, put the tomatoes on the edge of the plate for ornament, and dip them in the vegetable salad when eating. The method of roast chicken with balsamic vinegar introduces the cuisine and its function in detail: French menu
Preparation materials of roast chicken with balsamic vinegar flavor: main ingredients: materials (4 persons): 1 chicken, salt, pepper, butter, salad oil seasoning: stewed cowboy broth 200ml, balsamic vinegar 200ml; Side dishes: 2 radishes, 4 radishes, 2 zucchini, broccoli 1, apple 65438.
2. Cut the chicken moustache left and right with a knife, remove the moustache, cut off the joints, turn the chicken moustache over and remove the broken bones. Knock off the leg bones of the chicken calf with the back of a knife, and remove the leg bones and cartilage from the meat to become a spare chicken moustache.
3. Coat the chicken with salt and pepper. Fry one side with skin in salad oil and yellow oil in a wok, turn it over and fry the other side. Both sides of the chicken are fried and colored, forming a hard film on its surface. Put the chicken skin face down and bake in the oven.
4. Pour out the wok oil and use the wok with fried chicken as seasoning. Pour the balsamic vinegar into the bottom of the pot, pour the balsamic vinegar and bring the juice to a slight boil.
5. Pour in the stewed cowboy broth and cook it slightly. Season with salt and pepper. Filter with a conical filter spoon.
6. Blanch the vegetables separately and put them in cold water. Simply stir-fry vegetables, mix them with butter and season with salt and pepper.
7. Stir-fry apple pieces with butter and season with lemon juice. Then you can install it. The practice of home-cooked roast chicken introduces the dishes and their functions in detail: home-cooked recipes
Production materials of home-cooked chicken: main ingredients: fresh chicken 1, monosodium glutamate 3g, salt 15g, wine, L0g, pepper, onion, ginger and a little maltose. Teach you how to cook a home-cooked roast chicken. It's delicious. (2) Rub the chicken with essence, salt and wine, marinate for half an hour, take it out to dry, and then evenly spread maltose on the chicken; ③ Put the chicken in a baking tray and bake it in the oven, with the chest facing up for 25 minutes and the back facing up for 15 minutes. Take it out and pour sesame oil on it. The practice of baked chicken with salt introduces the cuisine and its effects in detail: home-cooked recipes, edema recipes, nourishing recipes and malnutrition recipes.
Taste: salty and savory. Technology: Roasted salt roast chicken. Material: main ingredient: hen 1500g.
Seasoning: 1500 grams of crude salt teaches you how to cook salted chicken, and how to cook salted chicken is delicious. 1. Wash and dry the chicken, and hang it to dry as much as possible;
2. Insert two chicken feet into the belly from the tail, wrap them with gauze, and use toothpicks to penetrate the neck and tail of the chicken to prevent the gauze from spreading;
3. Cut the tin foil to be larger than the pot used and spread it at the bottom;
4. Heat the wok, add coarse salt and fry until yellow;
5. Spread the coarse salt of about 1/3 evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt;
6. Cover the pot and bake for 6 minutes, turn the chicken over, bake for another 6 minutes, and finally bake for 12 minutes.
The key to making salted chicken: 1. The effect of clay pots is better, because the skin of roast chicken will become brittle during roasting, and the bottom can be laid without tin foil;
2. If the weight of the chicken is about 2 kg, roasting 10 minutes is enough;
The amount of salt should be equal to that of chicken.
4. First, the slaughtered chicken is coated with fine salt inside and outside the chicken, then steamed with open fire, separated from water, and then the chicken is cut into pieces;
5. Mix the original steamed chicken juice with lard or peanut oil and seasoning powder to make thick juice, and put it in a big bowl;
6. Dip the cut chicken pieces in spice oil juice one by one and put them on a plate;
7. This product requires 1 piece of gauze paper. 1 sheet. The practice of boneless roast chicken with ginseng in Ji Shen introduced the cuisine and its effects in detail: Northeast cuisine, youth diet, nourishing diet and malnutrition diet.
Taste: salty. Technology: Ji Shen ginseng boneless roast chicken is baked in a black box. Ingredients: chicken1500g, ginseng 75g.
Accessories: 50g of Lycium barbarum, 25g of Amomum tsaoko 10g, liquorice 10g, clove 10g, Amomum villosum 10g, 25g of cinnamon, 25g of dried tangerine peel, and 0/0g of angelica dahurica.
Seasoning: 50 grams of sugar, 30 grams of salt, 30 grams of fragrant leaves, 30 grams of pepper, 30 grams of star anise and 25 grams of sesame oil. Ji Shen ginseng boneless roast chicken is characterized by golden red color, beautiful appearance, boneless and tender, mellow and delicious, endless aftertaste and nourishing. This dish is a famous dish in Jilin. Teach you how to cook ginseng boneless roast chicken, and how to cook ginseng boneless roast chicken is delicious. 1. Clean the fat and tender broilers (clean-bore broilers), blanch them in a boiling water pot, take them out, wipe off the moisture in the epidermis, insert the chicken wings along the lower jaw of the chicken, and then put the chicken feet into the abdomen without entering the roots of the chicken wings.
2. Add 5000g of water to all raw materials (except sesame oil), and boil it into sauce with low fire. Soak the chicken in the cooked soup. After soaking, put the washed chicken in the oven (oven) and bake it for about 2 hours. Take it out and coat it with sesame oil. The key to the production of Ji Shen ginseng boneless roast chicken: Step 2, soak the chicken in the cooked soup for 4 hours in winter and 2 hours in summer.
Pie-food phase grams:
Ginseng: Ginseng should not be eaten with tea. It is against fenugreek and is afraid of dung, saponin, brine, black beans and animal purple.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Licorice: Licorice. Is to fight Euphorbia, Daphne genkwa, kansui and seaweed.
Clove: Clove is afraid of turmeric.
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.
Angelica dahurica: Inula.