classification: life > > Food/Cooking

Analysis:

Luzhou-flavor white-cut chicken:

1. Ingredients:

6g light chicken, 1g shredded ginger, 5g scallion, 25g scallion, peanut oil, 1g oyster sauce, 1g sesame oil, 5g sugar, 5g chopped ginger and 1g parsley.

2. Practice:

Bring the water to a boil, add half shredded ginger, half cooking wine and all shallots, then put the whole chicken in boiling water and cook it for nine minutes (1-13). Cut the chicken into pieces and put it in a basin for later use. The water is excellent chicken soup.

Boil the peanut oil in an oil pan, first add shredded ginger and stir-fry while adding sesame seeds and sand one after another. Luzhou-flavor boiled chicken.

light white-cut chicken:

1. Ingredients:

6g of light chicken, 1g of shredded ginger, 5g of onion, 25g of peanut oil, 1g of soy sauce, 1g of sesame oil, 5g of chopped ginger, a few parsley sticks, sesame seeds, a little salt, 1g of water and 2g of cooking wine.

2. Practice:

Put shredded ginger, cooking wine, Alpinia officinarum, salt and half of onion into the abdominal cavity of the chicken to marinate for 5 minutes, add the remaining onion after boiling the water, then put the marinated bare chicken into boiling water, cook it with slow fire for (1-13) minutes, and then take out the ingredients in the abdominal cavity of the chicken and keep the juice for later use.

put a few coriander leaves on the chicken and serve it with a light dish to cook the white-cut chicken.

Dongjiang salted chicken

Ingredients:

1 hen with smooth envelope, 1.25kg (about 2kg and 5liang), a little anise

a little sesame oil, a little licorice

5g onion and ginger (one yuan)

1g salt (two yuan) and 5g monosodium glutamate (one yuan)

Mix anise, licorice, onion, ginger, salt, sugar, monosodium glutamate, rose wine and sesame oil, and apply them to the chicken. Put the remaining spices such as onion and ginger in the chicken's belly, put them in a deep bowl, put them in a cage and steam them over high fire (about half an hour)

Take out the chicken, remove the chicken skin, and cut off the chicken head, wings and bones. Then put the chicken bones into a plate, cut the chicken into strips and put them on the chicken bones, cut the chicken skin into squares and arrange them on the chicken, then install the chicken head and wings to restore the shape of the original chicken, and finally heat the original juice of the steamed chicken and pour it on the chicken noodles.

Shajiang Chicken

Ingredients: chicken wings, Shajiang, wine, salt, sugar, chicken essence and soy sauce

Practice: marinate chicken wings with Shajiang, wine, salt, sugar, chicken essence and soy sauce for more than 2 hours, fry chicken wings until they are golden on both sides, and then pour the remaining juice over slow fire until the chicken wings are cooked.

Chicken soup

Chicken soup with coconut

Ingredients: 1 chicken, 1 coconut, 1 quarter peel, and appropriate amount of salt.

Practice:

1. Wash the coconut meat and cut it into small pieces.

2. Wash and dry the chicken (kill), cut it into large pieces and drain it. < p After the coconut meat and peel are boiled, simmer it for three hours, and then season it with salt.

Efficacy: Chicken soup with coconut is delicious and sweet, which is good for the stomach.

Mushroom chicken soup

Ingredients:

Half a native chicken, eight pieces of mushroom, ten pieces of red dates and two pieces of ginger.

Seasoning:

One wine. Rinse and put it in the stew pot.

Soak the red dates for 1 minutes, then soak the northern mushroom until soft. After removing the pedicle, put it in the stew pot with ginger slices, pour a tablespoon of wine.

Add boiling water to cover all the materials, steam it in an electric cooker or steamer for 4 minutes and season with oil and salt.

Important note:

The northern mushroom is also a kind of mushroom. At least half a chicken is more suitable for stewing soup. Chicken is tasteless and not suitable for long cooking.

Black-bone chicken soup

Method 1: Wash one black-bone chicken, several ginseng slices, several red dates and one ginger slice

and throw them into the pot together for one and a half hours or two hours.

You won't forget to put salt in it. If the chicken doesn't have any oil, you have to put some oil in it. < Add Radix Angelicae Sinensis, Radix Astragali, Semen sojae atricolor, Radix Rehmanniae Preparata (soaked to remove sand), Fructus Jujubae, and Fructus Huaisheng, and simmer for 3 hours, and eat all the soup residue. This soup is used to regulate menstruation (treat dysmenorrhea) and nourish skin, and you will look five years younger after 1 years.

Steamed chicken soup

Ingredients:

local chicken. A little pepper.

How to make it:

Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer.

Boil the ham first, remove some salty taste, slice it, put it on the chicken, peel off the hard skin of fresh bamboo shoots, cut into strips and put it in.

After removing the pedicle of mushrooms, put everything in two, add a tablespoon of wine. You can eat it after mixing.

Important note:

The steamer is a clay container made in Yunnan with a steam column in the middle. The food stewed by this container has the characteristics of refreshing soup in the stew pot and making the food elastic in the stew pot. If not, it can be replaced by a common stew pot.

This Dojo must be steamed across water to prevent the water in the steamer from passing through the steam column and entering the stew. Dirty soup.

buckle the globe to serve soup

Ingredients: chicken (125g), chicken soup (125g), sea cucumber (2g), chicken gizzard (2), small mushrooms (or fresh mushrooms) (1), water-soaked squid (125g), pork (2). White sugar (a little).

Method: 1. Chop chicken into minced meat, moisten water caltrop and salt to make 1 balls, chop fish and pork into minced meat, add salt, pepper, sesame oil and dried water caltrop to make 1 balls each. Cut chicken gizzard, sea cucumber and squid into 1 pieces, and wash the small mushrooms.

put it into a large soup bowl, add chicken soup (125g) and bring it to a boil. It is a soup with many colors, beautiful colors and fresh taste.

Golden Hook Chicken Feet Soup

Ingredients:

half a catty of soybean sprouts, one catty of chicken feet and two slices of ginger.

Chop each one into two pieces, blanch it in Sichuan first, then cook it with clear water, pour a tablespoon of wine and cook it with ginger slices for 2 minutes.

Add bean sprouts, cook for another 1 minutes with low heat, add salt to taste, remove ginger slices, and then turn off the fire when boiling.

Important note:

This soup can also be steamed, but you should also steam chicken feet until they are soft, and then add bean sprouts. Chop off the claw tip to avoid being caught by the claw tip when eating.

Mustard chicken soup

Ingredients:

Half a chicken or two drumsticks, one mustard heart and two pieces of ginger.

Seasoning:

One tablespoon of wine and one teaspoon of salt.

Method:

Chop the chicken into pieces, and blanch the blood first. Cook on low heat for 15 minutes.

Peel off the mustard heart piece by piece, trim it and cut it into small pieces, then put it in boiling water, blanch it, take it out, and immediately take a shower.

Put the mustard into chicken soup and cook it for 15 minutes, then season it with salt and serve it out.

Important note:

The meat quality of half chicken or drumstick is better than that of half chicken.

Boil the mustard and then burn it. Furthermore, you can keep the mustard greens green.

You can also put it directly into the chicken soup and cook it, but the color will turn yellow, but the vegetables have a strong flavor and a clear fragrance, and each has its own advantages.

Chicken nugget soup

Ingredients:

two chicken legs, six pieces of mushrooms, four or two pieces of ham and two pieces of ginger.

Seasoning:

a tablespoon of wine. Put it in a stewing pot, add seven bowls of boiling water and pour a tablespoon of wine.

Cook the ham first, then slice it, add the mushrooms soaked and pedicled, steam it together, and add the ginger slices.

After 4 minutes, remove the ginger slices, and season with salt as appropriate.

Important note:

Since the ham is salty, do you want to add salt? Small ones can be used whole.

Chicken feet soup

Ingredients:

Twelve chicken feet, one or two flat-pointed bamboo shoots, and two pieces of ginger.

Seasoning:

One tablespoon of wine and half a teaspoon of salt.

Practice:

Cut off the tips of chicken feet first, and then blanch each chicken feet in Sichuan. Add ginger slices and seven bowls of boiling water, and steam for 4 minutes.

Season with oil and salt when eating.

Important note:

Chicken feet are thicker than chicken feet, and the chicken feet are thin, but they are not delicious.

You can cook them directly with the fire.

Chicken shredded and fungus soup

Material:

One chicken breast. Half a teaspoon of salt, one teaspoon of white powder.

Five bowls of stock, one teaspoon of salt, one tablespoon of black vinegar, four tablespoons of white powder, and a little sesame oil.

Method:

Shred chicken breast, add seasoning, marinate for 1 minutes, soak tremella fuciformis in soft shreds, and cook and shred bamboo shoots.

Put tremella fuciformis in the stock first, and cook shredded bamboo shoots. Pour vinegar and a little sesame oil into the pan.

Important note:

Shredded chicken will not shrink when cooked.

Tremella aurantialba is a kind of dry fungus, which is thinner and crisper, and tastes better than ordinary fungus.

Add shredded chicken after it is thickened. Shredded chicken is tender. In order to avoid sticking together when it is put into the pan, fill the soup first. A jar of jade sauce.

Seasoning:

two egg whites, half a cup of clear water, 1/4 teaspoon of salt, half a tablespoon of wine.

Five bowls of broth, three tablespoons of corn flour, and one teaspoon of salt.

Method:

Scrape chicken breast with a knife, mix with seasoning □ and make into minced chicken.

Turn off the flame when the waiter floats and boils.

Important note:

The soup eaten in this western dish is thickened with corn flour instead of white powder, and the soup is thick and will not turn back to water, resulting in sediment decomposition.

If chicken breast is used, it should be scraped instead of chopped directly, so as not to have tendons, and the willow is tender and can be chopped directly after tendons are removed.

Chicken minced abalone soup < One canned abalone.

Seasoning:

two egg whites, three tablespoons of clear water, one tablespoon of wine, and 1/4 teaspoon of salt.

Four bowls of soup stock, half teaspoon of salt, a little pepper, and three tablespoons of white powder.

Method:

Scrape the ribs of chicken breast, chop it up, and mix with seasoning □ and mix well. Boil until it floats.

Add abalone slices, then turn off the fire and take them out.

Important note:

If you can buy chicken breast with wicker meat, it is best to scrape it with wicker meat to make minced chicken, because it is tender, gluten-free and not easy to agglomerate.

Abalone should not be cooked for a long time, so as not to be too hard. Abalone soup is muddy, so it should be reserved for other purposes and should not be added to soup. One or two flat-pointed bamboo shoots.

Seasoning:

a tablespoon of wine, salt and vermicelli.

Method:

Boning the chicken leg, cutting into four squares, blanching the chicken leg and leg bones together, removing blood, adding water to the chicken bones, and removing the soup.

Put the chicken balls in a stew pot. Steam for half an hour.

Season with salt and pepper when eating.

Important tips:

Cut the boneless chicken into pieces, and the boned chicken pieces are chicken pieces.

If the flat-pointed bamboo shoots are strips or rolled balls, the hard stems should be removed before use.

Both the flat-pointed bamboo shoots and ham are salty. After steaming, try to make it salty before deciding whether to add salt to avoid being too salty.

Mushroom chicken with electric cooker

There are two ways to eat this mushroom chicken soup: to add rice or noodles to make it into mushroom noodle soup. Cooking with electric cooker is simple, time-saving and delicious.

Material: chicken with bones consists of two pieces: diced chicken, fragrant four or five pieces and carrot.

Practice: 1. Peel the chicken. Wash the carrots, peel and dice them, and put them into the inner pot.

3. The water in the outer pot is three scales. The electric pot switch jumps for 1 to 15 minutes to open the lid, and you can eat it!