At Christmas, various "trends" began. I don't know which year started. Various foreign festivals have emerged. Many people have begun to celebrate foreign festivals, various fashions, and various
Just messing around.
In addition to the normal foreign festivals that we can just get by with, these "nervous" foreign festivals have been emerging one after another, making people dumbfounded.
No, it’s almost Christmas, and I don’t know how many new “trendy” tricks everyone has come up with to tease those who fall in love and are deceived.
As the saying goes, what you eat is what you eat. Today I would like to recommend a delicious food suitable for Christmas to my friends.
Cooking cumin chicken hearts this way is more delicious than grilling outside. It has a "sighted mind" and you no longer have to worry about Christmas.
Chicken gizzards do this, otherwise they go out to eat skewers. As the weather gets warmer, many people gradually come out to eat skewers. BBQ chicken hearts are a kind of skewers that everyone likes very much.
The roasted chicken gizzards are browned and tender on the inside, and coupled with the rich five-spice powder, people can't help but pour a large glass of beer to the bottom.
Today, my friends highly recommend this home version of cumin chicken hearts, which is no worse than the ones at barbecue stalls outside, clean and hygienic.
To make this cumin chicken heart, the key to removing the fishy smell from the chicken gizzards is to clean out the residual hot blood clots in the internal structure of the chicken gizzards, and soak them thoroughly; white rice vinegar is a powerful tool for removing the fishy smell. This step
It must not be omitted.
Cumin chicken heart production process 1. Take 300 grams of tender chicken gizzards, clean them, squeeze out the remaining blood mass inside the chicken gizzards, pour a certain amount of water, soak for 1-2 hours, change 1-2 times in the middle
A single dose of water will remove most of the horror.
2. Pick up the soaked chicken gizzards and drain the water. Cut the gizzards from one side without disconnecting.
Put the prepared chicken gizzards into a larger bowl, pour in 30 grams of rice vinegar, stir well and soak in rice vinegar for 30 minutes to achieve the maximum effect of removing fishy smell.
Chicken gizzards have a strong fishy smell. Soaking them in white rice vinegar is a powerful way to remove the fishy smell. Try not to skip this step.
3. 150 grams of fresh Hangzhou pepper or line pepper, 50 grams of red line pepper or millet pepper, clean and cut into rounds.
Chop 5 grams of chopped green onion, 5 grams of ginger slices, 5 grams of minced garlic; 5-10 dried red peppers, cut into segments.
Pick up the chicken gizzards soaked in white rice vinegar, wash them twice with warm water, and squeeze out any unnecessary water.
4. Put the pot into the pot first and raise the temperature of the pot.
Pour in 40 grams of cooking oil. When kitchen smoke rises slightly from the oil level, the temperature is almost 70% to 80% hot at this time.
Turn the pot stove to the lowest setting to avoid catching fire when food is put into the pot.
Add the dried chicken gizzards, dried red pepper segments, green onion and garlic in a dispersed manner. Stir-fry quickly for two or three times, then immediately turn on the heat. Fry the chicken gizzards in oil over high heat for 60-90 seconds until cooked.
5. Add green and red pepper rounds, 15 grams of spicy sauce, 2 grams of salt, 2 grams of chicken essence or chicken powder (optional), cook in 20 grams of rice wine, and stir-fry quickly for 10 seconds.
While stir-frying, sprinkle in 3 grams of five-spice powder. The pot will be full of flavor and done in one go.
After the truce, put the fried cumin chicken hearts on a shallow plate and serve immediately while it's still hot.
After eating chicken gizzards, you will have an eye for Christmas. If you do this with cumin chicken hearts, it will be much more delicious than grilling outside. You will no longer be afraid of Christmas.