Chicken gizzards are the stomach of chickens. Moderate toughness and crispness, and good taste. According to the Compendium of Materia Medica, it also has the functions of "promoting digestion" and helping digestion.
However, fresh chicken gizzards should be washed clean. After all, it is a place to store the food that the chicken just swallowed. Wash the chicken gizzards with boiling water to remove the fishy smell. Now the chicken gizzards in the supermarket are all processed. Just check it when you come back. Wash it and blanch it with boiling water.
Materials:
350g fresh chicken gizzards
Green garlic 200g
Red pepper 10g
Ginger10g
Garlic 15g
Salt10g
5 grams of soy sauce
5 grams of monosodium glutamate
Cooking wine 10g
Sesame oil 5g
400g of edible oil (actual consumption is 30-40g).
A small amount of starch
Exercise:
First, wash the chicken gizzards and slice them. Mix salt, cooking wine, soy sauce, monosodium glutamate and starch evenly with chopsticks and marinate for 4 minutes. This step is also called "sizing" to keep the chicken gizzards smooth and tender.
Shred ginger, chop garlic into granules, shred red pepper, and cut green garlic into an oblique shape with an oblique knife, so that it will spread out automatically after frying.
Take out the pot, pour in cooking oil, and when the oil temperature rises to 60 degrees, pour the marinated chicken gizzards into the pot to "slip" the oil, or remove the oil. After degreasing, the chicken gizzards should be slid open for 67-70 years and drained.
Leave a little oil in the wok, stir-fry garlic, shredded ginger and red pepper, then pour in green garlic and chicken gizzards, add salt and cooking wine, stir-fry for three or four minutes, add some sesame oil and stir-fry the wok.
Chef's words
When the fire rages, it shouldn't be long. It is not advisable to use a small fire when cooking, otherwise the chicken gizzards will lose their tender and smooth feeling.
Brine chicken Zhang
Practice: In fact, it is very simple.
1. Wash chicken gizzards
2. Boil water in the pot and add pepper, ginger, dried pepper and salt.
3. Cook in the pot until you feel ready.
4. Take out the cooked chicken gizzards and control the moisture.
Step 5 season with salad oil, pepper and aged vinegar
Prepare shredded cucumber
7. Set the table and sprinkle some Laoganma to taste.
Practice of chicken gizzards and peanuts:
Ingredients: sliced cooked chicken gizzards, fried peanuts, sauce.
How to make chicken gizzards: I use bittern chicken gizzards, that is, stir-fry pepper and salt in a dry pot, put them in a raw chicken gizzards, cool them and marinate them in the refrigerator for a few days, or boil them in white water, that is, after adding water to the chicken gizzards, add a few slices of onion, ginger, salt, pepper, aniseed and cooking wine, cool them and slice them. Why?
Fried peanuts have nothing to say. You can buy ready-made ones. I made it in the microwave. Find a tablet. There are not many peanuts, about two layers. Add a little oil and mix them up. Take it out and put it in the microwave oven to heat it with medium or low fire, and stir it slightly every one or two minutes. Everyone knows that microwave is a medium fire, and it can be done in about five minutes. However, don't leave them alone for five minutes at once.