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.
Frying crispness
raw material
200g pork tripe, 50g chicken gizzard 1 50g, 5g Shaoxing wine, 4g refined salt1.4g, 2g onion, 5g ginger1.5g garlic1.5g, monosodium glutamate1g.
manufacturing process
65438+
2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch, and mix well to make a sauce.
3. Heat the wok, add lard, heat to 80%, add belly head and chicken gizzards, spread them out quickly with chopsticks, and pour them into a colander to drain oil. Leave a little oil in the wok. When the onion, ginger and garlic are not fragrant, pour in the chicken gizzard and tripe, pour in the sauce, turn it over twice, and serve.
trait
Crisp and smooth, fresh and refreshing.
Chicken gizzard and radish pot
Put fresh chicken gizzards, radishes, dried tangerine peel, ginger and * * * into a casserole, simmer until cooked, and take the soup with dregs to treat chronic hepatitis.
Fried rice with curry chicken gizzard
Soak chicken in water to thaw, cut into thin slices, and mince onion for later use.
1。 Boil oil, stir-fry shallots, dip in oil, and then add curry powder. When the curry powder is fragrant, add the chicken immediately, and be sure to cut it thin, otherwise it will be cooked.
2。 Stir fry, add salt and monosodium glutamate.
3。 When the chicken is cooked, add the rice (the leftovers I used, hee hee). Stir fry. It will be OK when the rice changes color, haha.
Guangdong bittern chicken gizzards
Exercise:
1, wash the chicken with salt and raw flour, and overheat it with hot water (put ginger in the water), which can fully remove the fishy smell.
2. Put half of Lee Kum Kee's marinade into the pot, add appropriate amount of water, add ginger, garlic and two fragrant leaves, and cook the marinade on the fire.
3. After the marinade is boiled, put the chicken into low fire and cook for 30 minutes. If you turn off the fire and soak for a while, it will taste better. If you like something sweet, add some sugar to the marinade and marinate it together, as well as spicy ones.
Stir-fried chicken gizzards-this is an authentic Shandong dish. It is characterized by crisp and tender taste, salty and fresh, and quick cooking.
Stir-fried chicken gizzard
Ingredients: 300g of clean chicken gizzards Ingredients: 35g of water-borne fungus, 25g of Flos Magnoliae, 5g of douban onion, 5g of Jiang Mo, 5g of coriander, 15g of seasoning: 9g of salt, 3g of monosodium glutamate, 4g of white vinegar, 4g of cooking wine, 5g of pepper, 2g of water starch and 2g of bright oil 10g.
process flow
The chicken gizzard is perforated with a multi-cross knife (chrysanthemum knife), which is 4/5 of the thickness of the chicken gizzard.
Wash the chicken gizzards with 500g salad oil, and burn them at about 170℃. Add chicken gizzards, quickly turn over, fry with a spoon for about 8 seconds, and take out the oil for later use.
Leave 30g of base oil in the frying pan and thickening pan, add onion and ginger, cooking wine and vinegar in the frying pan, add ingredients and stir-fry 50g of fresh soup, and then add water starch to thicken.
Stir fry until the oil becomes clear. Quickly pour the fried chicken gizzards into the pot, stir-fry the sauce, wrap it evenly and pour it into the oil.
Chicken curry with eggplant.
I come here almost every day these days and learn a lot of cooking skills and dishes from you. It's just that I'm always at home alone. My husband was at home yesterday and was overjoyed. Now I have the motivation to cook. He likes to sleep late to relieve fatigue. After getting up, I closed the kitchen door and started behind closed doors. It is not easy to say that the meal for two is simple, because everyone is pursuing taste and nutrition now, but it is not too wasteful to get a table to eat. So I designed a simple menu: big bone stewed radish soup, curry eggplant chicken, steamed celery leaves, homemade pickles, and braised rice (made with pre-fried rice,
The method of making soup is simple, and there are not many materials. Just need time, need to master the temperature. Specific attention should be paid to: water the bones in advance, fill the pot with water at one time, simmer for about 2 hours after half an hour, add radish and medlar in the last half hour, and finally add salt.
This is my first time to make curry. I didn't expect it to taste good. It's delicious, tender, and tastes like tender fat. How to do it: cut the chicken into small pieces, soak it in salt, soy sauce, cooking wine, chicken essence and starch for 20 minutes, put oil in the pot, stir-fry the chicken, and then put water. The amount of water depends on the number of dishes you put. When the water is boiled, add curry powder, then add potatoes, eggplant and onions. I dug out my frozen tofu from the refrigerator, put it in and stewed it on the fire. Turn off the heat when the potatoes are soft, and finally put some wide powder in the pan. Finally, put salt on it and the powder will be transparent. Then turn off the fire and take out the pot. Hey, hey, soup can make rice. It smells good.
I bought celery to make pickles, but unfortunately all the leaves were thrown away. Remembering the steamed vegetables cooked by my grandmother when I was a child, I imitated them. After washing the leaves, I put some white flour or corn flour. Because he doesn't like it, I use white flour, which tastes different. You'll know when you did it. If there is water on the leaves, the noodles will be stained. Add some oil and salt, and it will be OK. It is ok to steam for 5 minutes on a big fire. Don't overdo it. This dish should be eaten with juice. Pour in garlic, and add it into the soy sauce, vinegar and Chili oil. It smells like farm food.
Small pickles are very refreshing: bamboo shoots, cucumbers, white radishes, celery and red peppers are cut into strips. After the water is boiled, add salt, wine, white vinegar, pepper, aniseed and dried Chili and cook for a while. After cooling, add the chopped vegetables. If you like mustard, add more salt, so you can eat it after soaking for 2 hours! The food is crisp and refreshing!
Cumin chicken gizzards
Wash the chicken gizzards (don't leave yellow skin, fat and so on)
Rolling in the water, slightly white.
Stir-fry pepper, pepper and laoganma first.
When the fried chicken is fragrant, put the chicken gizzards in the pot and stir fry over high fire.
Sprinkle a lot of cumin at the same time (I use granular)
If it is not spicy enough, you can add a little Chili noodles.
Add salt and chicken essence.
When the chicken gizzards are cooked, they can be cooked.
Crispy spicy chicken gizzards
Materials:
Five chicken treasures, two green peppers, a little dried red pepper, shredded ginger, minced garlic, a spoonful of cooking wine, salt, chicken essence, a spoonful of soy sauce and raw flour.
Exercise:
1, chicken diced, green pepper diced, dried red pepper diced;
2. Add raw flour, salt and cooking wine to the chicken, mix well and let it stand for 15 minutes, then put it in boiling water and scoop up cold water until it is completely cool (so that the chicken will be crisp);
3. After the oil pan is hot, add garlic and shredded ginger and stir fry. Stir-fry chicken for 2 minutes, then add green pepper and dried red pepper, add salt, chicken essence, spray a little cooking wine, and finally add a little soy sauce to serve.
PS: After adding water, the chicken must be washed with cold water until it is completely cool, so as to maintain a crisp taste.
Spicy chicken gizzards
Materials:
300 grams of chicken gizzard
3 parsley
10 dried red pepper
Zanthoxylum bungeanum 1/2 tbsp
Seasoning:
1 octagon
1 tablespoon soy sauce
Salt 1/2 teaspoons
Exercise:
1. Boil the chicken gizzards with cold water and strong fire, then simmer for 1 hour, and take them out and cool them.
2. Wash and cut the coriander and put it on the cut chicken gizzard.
3. While cooking 1, heat the 1 cup oil in the wok to 50% heat, add dried pepper and pepper, simmer for a while, make spicy oil, and let it cool for later use.
4. Add soy sauce, salt and cooked spicy oil to the chicken gizzards and mix well ~
Fried chicken gizzards with garlic
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.
Steamed chicken gizzard
Ingredients: chicken gizzards
Ingredients: diced green pepper
Seasoning: salt chicken cooking wine white sugar salad oil onion ginger starch shredded.
Production: change the chicken gizzard into a dragon sword, put it in a bowl, add a little water starch, grab it evenly for later use, then take a small bowl, add salt, chicken essence, cooking wine, white sugar and half a spoonful of water, mix well for later use, add salad oil, heat it to 60% or 70%, put the cooked chicken gizzard in a pot, fry it until it becomes slightly discolored, take out the spoon, reserve the bottom oil, and put it in.
Features: Chicken gizzards are crisp, light, delicious and palatable.
Chicken gizzard-membrane porridge [Composition] 6 grams of chicken gizzard-membrane, 3 grams of dried tangerine peel, 0.5 grams of 65438+ Amomum villosum, 30 grams of japonica rice, and appropriate amount of sugar.
【 Method and Usage 】 Firstly, grind Endothelium Corneum Gigeriae Galli, orange peel and Amomum villosum into fine powder, and then cook it into porridge with white rice. Add three kinds of flour of 1/3 to porridge, and add appropriate amount of sugar to breakfast.
【 Efficacy and application 】 Detoxification and beauty, freckle and sore elimination, digestion and spleen strengthening. This porridge can be used as an auxiliary food for abdominal distension, sallow and emaciated, and malnutrition caused by improper diet and spleen and stomach damage.
Note: Dyspepsia is a common disease, especially in children. Mainly because children's stomach is still weak, a little overeating, partial eclipse or overeating fish, greasy food and so on. It is easy to cause stagnation, and if it is not treated properly, it will develop into indigestion. Endothelium Corneum Gigeriae Galli, Fructus Amomi and Pericarpium Citri Tangerinae are good medicines for treating dyspepsia and dull complexion.
Red-cooked chicken
Raw materials:
Chicken gizzard, green pepper, pepper, bean paste, salt, monosodium glutamate, chicken essence, soy sauce and pepper.
Production method:
1. Wash chicken gizzards and cut into pieces for later use.
2. Shred green peppers and diced red peppers.
3. Put oil in the pot, heat it, add pepper and diced pepper, stir-fry until fragrant, and then stir-fry the chicken gizzard.
4. Stir-fry the bean paste and season with salt, soy sauce and chicken essence.
Spicy fried chicken gizzards
Materials:
Fresh chicken gizzards, Mexican green peppers, onions, ginger, garlic, soy sauce.
Exercise:
1. Slice chicken gizzards and marinate with cooking wine and salt for a while. Cut the pepper into small pieces.
2. Heat the wok, keep the fire high, add a little oil, heat it, and add ginger slices, garlic and onions to stir fry. Add pepper and stir-fry slightly.
3. Add marinated chicken gizzards, a little soy sauce and cooking wine, stir-fry until the chicken gizzards change color, turn off the heat, stir-fry for another 2 minutes, and then take out the pot.
Spicy fried chicken gizzards
Materials:
Chicken gizzards, coriander,
Soy sauce, chicken essence, spiced powder, ginger powder, sesame seeds, a little salt, pepper (the hottest kind) and onion.
1. Put oil in the pot, add a little salt, then add spiced powder and ginger powder to the fried pepper, and add onion after the pepper becomes discolored.
2. Add the chicken gizzards, turn the fire to the maximum, and then add the soy sauce.
3. Add chicken essence and stir-fry until the water is dry. Add coriander and sesame seeds. You can also add pepper and sesame oil!
Abalone with chicken gizzards
500 grams of purple abalone, 500 grams of chicken gizzards, 25 grams of scallops, 200 grams of tender lentils, 0/000 grams of chicken oil/kloc-,and 500 grams of pork elbow.
Seasoning: salt, cooking wine, monosodium glutamate, pepper noodles, water starch, onion, ginger, chicken oil, sugar and sugar color.
On the back of abalone (that is, the side without lace), cut a flower knife horizontally, cut it in half and soak it in raw water. Peel the sides and bottom of chicken gizzards, cut them in half with a horizontal knife and soak them in cold water. Wash scallops and soak them in clear water. Both ends of lentils have been sharpened. Chop the fried chicken into four pieces, soak it in boiling water with your elbow, take it out and put it in cold water, then rinse it. Cut the onion into pieces. Ginger is broken.
Soak abalone and chicken gizzards in boiling water, take them out and spread them out to dry.
Put bamboo grates into a casserole, add abalone, scallop (with water), chicken, elbow, onion, ginger, raw chicken oil 100g, clear water and cooking wine, boil, skim off the foam, cover, lean on abalone with low fire until it is half rotten, then add chicken gizzards and pepper noodles, and lean on it until it is rotten. Pour abalone and chicken breast into another pot, add salt and monosodium glutamate, thicken the juice, put it away and serve. At the same time, boil the lard, stir-fry the lentils (keep them green), decant the oil, add salt, monosodium glutamate and cooking wine, stir well, and plate.
The juice is thick, soft and crisp, which is one of the first dishes of the banquet.
Note: If chicken gizzards are removed, only abalone is called "dry fried purple abalone".