Question 2: What's the difference between native chicken and broiler chicken? Which is better, walking outside every day, eating nothing, eating some leftovers, that is, the kind raised at home in the countryside, but not going back to the nest at night, has high nutritional value, just like the meaning of being born and raised? . However, after cooking, the chicken fiber will be separated and become tender, soft and palatable.
Question 3: What's the difference between Sanhuang Chicken and Broiler Chicken? Sanhuang chicken is a kind of chicken. For example, dogs include pugs and wolfhounds. Sanhuang chicken is a kind of chicken.
Broiler refers to an underage rooster, which is generally distinguished by whether the rooster can crow or not. Generally, as long as a chicken can't crow, it is generally a young chicken.
There is no difference between Sanhuang Chicken and Broiler Chicken. Underage Sanhuang Chicken is also called Broiler Chicken. Just like you can't ask the difference between teenagers and whites.
The original meaning of Sanhuang chicken refers to the chicken with yellow feathers, yellow beak and yellow feet. In addition, it also requires yellow skin. This kind of chicken is tender and smooth, crispy and soft, full of fat and delicious. Now the so-called Sanhuang chicken does not refer to a certain breed, but refers to the general name of high-quality broilers with yellow feathers. This kind of chicken includes many varieties and is widely distributed. Guangdong mainly includes Sanhuang beard chicken, Qingyuan Ma chicken, Xinghua chicken, Zhongshan Shalan chicken, Yangshan chicken, Wenchang chicken and Huaixiang chicken. Pudong Chicken in Shanghai, Xiaoshan Chicken in Zhejiang, Beijing Oil Chicken, Fujian Putian Chicken, Shandong Shouguang Chicken, etc. These three-yellow chickens are well received by consumers in the domestic market and in Hong Kong, Macao, Taiwan and Southeast Asia. However, the feather colors are inconsistent, including light yellow, golden yellow, red yellow, brown yellow, brown yellow, ephedra, hemp brown, etc. Foot color, beak color and skin color are also different; There are differences in shape, appearance and production performance.
With the improvement of people's living standards and the increase of consumer market, the demand for broilers has increased. In order to meet the needs of consumers, chicken science and technology personnel have actively cultivated and bred Sanhuang chickens according to modern genetic breeding principles and technologies. Since Guangdong introduced Shiqi hybrid chickens from Hong Kong, the production of broiler industry has developed rapidly, and the number of Sanhuang chickens has increased. At present, Sanhuang chickens in Guangdong Province can be roughly divided into the following four categories according to their production performance and size: (1) Guangdong local breeding farms, commonly known as local breeders. (2) The high-quality "imitation soil" yellow chicken represented by Shiqiza and Yuehuang chicken. (3) Based on the improvement of Shiqi hybrid chicken, its growth speed is faster, commonly known as "medium-fast" Sanhuang chicken. (4) A "fast-growing" Sanhuang chicken, represented by Yuehuang "882", which is large in size and fast in growth, and contains a certain blood relationship of broiler breeds. These Sanhuang chickens not only maintain the high-quality flavor of traditional Sanhuang chickens, but also improve the growth rate, feed conversion rate, meat production and egg production.
Broiler's meat contains more protein. Broiler's chicken accounts for about 60% of the body weight. The main ingredient of chicken is protein, so the broiler's meat has high nutritional value. Moreover, the meat of chicks contains very little elastic connective tissue, so it is easily absorbed by the digestive organs of the human body. After cooking, the chicken fiber will be separated and become tender, soft and palatable.
Question 4: What do you mean by chicks? Chickens _ Explanation of words
Pinyin: z m: I j: and
Explanation: 1. Young chicken. Fried chicken is the best dish in this table.
Question 5: Chickens and stewed chicken with nutrition will directly affect the taste, characteristics and nutrient preservation of chicken and chicken soup if salt is put first. This is because if the chicken is soaked in salt water and salty soup before stewing, the chicken tissue will obviously shrink and tighten, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard and old, and the soup will be tasteless. Therefore, the correct way to put salt in chicken stew is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add appropriate amount of salt, so that the chicken soup and meat taste the best.
Stewed chicken with mushrooms
Ingredients: 2 drumsticks, 6 dried mushrooms, 2 pieces of red dates 12, 2 pieces of ginger, seasoning: wine 1 tablespoon, salt 1 spoon. Method: 1. Chop the drumsticks into small pieces, blanch them and rinse them after removing blood; 2. Mushrooms are soft and pedicled, and red dates are soft. Put all the ingredients in a stew, pour wine 1 tablespoon, and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 40 minutes; 3. Add salt to taste before cooking, mix well and serve. Note: this soup can also be cooked directly on the stove with low fire, but it still needs to be boiled before adding the materials, and the soup will not be turbid with low fire. Don't add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh.
Stewed chicken with mushrooms
Materials (4 persons)
Chinese medicine: day lily 20g ginger 1 tablet (shredded)
Chicken 1 chicken (1000g), 2 tablespoons dried mushrooms (small), 8 bamboo shoots 1 green onion 1 root (cut into pieces), and 4 cups of water.
Appropriate amount of water-soluble starch
Practice:
1 Peel the chicken, wash it, remove the water, coat the chicken with soy sauce with a brush, and fry the chicken in oil until it is brown.
Wash the day lily, soak it in water, remove the hard part after softening, and leave the day lily juice for later use.
Soak the fungus in water, remove the roots and wash it for later use.
4 Wash the dried mushrooms, soak them in 3 cups of water, take them out after softening, and use the mushroom juice for later use.
5 bamboo shoots are sliced.
6. Stir-fry the onion. After the ginger is fragrant, add bamboo shoots, mushrooms, mushroom juice, Flammulina velutipes juice, water, wine, soy sauce, sugar and chicken, and cook for about 20-30 minutes until the chicken is cooked.
7 Add the day lily, cook for a while, and mix the juice with starch into a paste.
Stewed chicken with velvet antler
Ingredients: 3 grams of pilose antler, hen 1 hen (about 1000 grams).
How to do it: slaughter the hen, remove the hair and internal organs (cut into pieces), and put it in a stew with velvet antler. First, boil it with strong fire, and then simmer for 3 hours until the chicken is cooked.
Medicinal value: It is mainly used to treat aplastic anemia with spleen and kidney yang deficiency: palpitation, dizziness, dull complexion, spontaneous sweating, cold limbs, nocturnal emission, impotence, irregular menstruation, reddish tongue, thin and white fur and deep pulse.
Question 6: What's the difference between beggar chicken and roast chicken and broiler chicken? The beggar chicken is wrapped and roasted, and its taste is tender. Roast chicken is roasted directly, and the taste is a little firewood; Broilers are almost fried, and the taste is tender outside.
Question 7: What kind of chicks are? How much does one chick weigh? How much is the market price? A chicken with a weight of 50 minutes and a weight of about 1 pound is called a chick, which is almost more than 20 kilograms.
Question 8: What's the difference between raw chicken and cooked chicken? Raw chicken is white.
Cooked chicken is pale yellow.
Nutrition and taste:
Raw chicken contains some bacteria, and its nutritional value and taste need to be studied.
Cooked chicken contains protein with high quality and low fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk, so it is a high-quality protein source.
Taste: fragrant and tender.
Question 9: What's the difference between a duck and a chicken? Duck meat has a high nutritional value, and it tastes delicious when cooked in soup. Besides, the content of B vitamins and vitamin E in duck meat is also high, and the content of protein is also higher than that of livestock meat. Chicken meat tastes different from duck meat. Chicken meat has fine fiber, which I think is better than duck meat, and duck meat contains a lot of oil. So it will be used to make roast duck. Moreover, duck meat is also more tonic, which can improve immunity, while chicken is better for developing teenagers, but now chicken contains too many hormones, which is also harmful to people's health. Chicken! Because the smell of duck is worse than that of chicken! And chicken seems to be more edible than duck!