Chopping knife into small pieces, a large bowl Sheng, add green onions ginger slices, a little cooking wine.
On the steamer, steam twenty minutes on high heat.
Hot food is good, cold food is especially good, wine with porridge two beautiful. Before eating with clear water soak for a period of time and then blanch a water will not be so salty, generally with a little green vegetables boiled soup dry burning can, such as boiled soup with lettuce,, gourd, bok choy ... dry burning with seasonal beans, green garlic shoots .... with the food, more good-looking and easy to cause appetite.
Fish balls boiled salted chicken practice details cuisine and efficacy: Cantonese cuisine
Fish balls boiled salted chicken preparation materials: main ingredients: 100 grams of fish balls, 100 grams of chicken boiled in salted water, 10 grams of chicken thighs mushrooms, 10 grams of ginger and green onions, 15 grams of carrots. 15 grams of peanut oil, 10 grams of salt, 10 grams of monosodium glutamate, a little pepper, 150 grams of chicken broth. Teach you how to cook salted chicken with fishballs, how to cook salted chicken with fishballs to be delicious 1. chicken cut into pieces, chicken leg mushrooms sliced, carrots sliced, ginger sliced, green onions cut into sections. 2. Burning pot oil, put ginger slices, chicken pieces stir-fried until fragrant. 3. Add chicken broth and cook for 10 minutes, and then into the carrot slices, thigh mushrooms, seasoning salt, monosodium glutamate and cook for 3 minutes, sprinkle pepper, and pour into the soup nest that is.
Question 2: How to make delicious pictures of sun-dried chicken Sun-dried chicken can make delicious hand-torn air-dried chicken
Method
1. Salt and peppercorns together in a pot, stir-fry over low heat until brown, cool and standby
2, chicken thighs cleaned, wiped off the water, and fried peppercorns and salt evenly smeared on the chicken thighs.
3, rubbed salt chicken legs dry in a dry and ventilated place for 24 hours
4, dry the chicken legs, wash the top of the salt, put into the steamer, steam 25-35 minutes, until the chicken legs are fully mature
5, eat before tearing into strips, decorated with cilantro, you can also mix a favorite ginger vinegar sauce ~
Question 3: How to eat the sun-dried chicken well Ingredients <
4 tablespoons soy sauce, 3 tablespoons honey, 2 tablespoons white wine vinegar, 2 heads garlic (crushed), 1 tablespoon minced ginger, 175 milliliters olive oil, 2 green onions (finely chopped), 1 teaspoon coarsely grounded black pepper
Directions
1: In a large bowl, combine all the ingredients. 2: Chill the meat for 4 hours or longer in the marinade, and then bake and eat.
Question 4: How do I cook sun-dried chicken when I buy it? First wash with warm water, and then warm water soak, as long as possible, two or three hours, and then like ordinary chicken fried to eat . This is our family to eat, huh, they authentic eating method seems to be washed and soaked in a steamer basket steamed, and then cut into pieces to remove the bone, drizzled with spices chili oil to eat.
Question 5: How to do the whole chicken after drying dry chicken soaked in cool water 4 hours later, basically restored, in addition to less water, basically not much difference with the fresh chicken, do the spicy chicken pieces, rich flavor
Question 6: New Year's Eve from the old family brought a wind-dried chicken how to do it to be delicious Wash it in advance with warm water, soak for an hour, and feel that the meat is soft and soft as the beginning of the smothered! The first thing you need to do is to make sure that you have the right amount of time to do it.
Question 7: How to do air-dried chicken How to eat air-dried chicken
(1), take out the dry chicken, wash and cut into pieces, put a little oil dry fry, add ginger, garlic, pepper, dry red pepper, taste dry boring, to be cooked can be loaded on the plate;
(2), take out the dry chicken, wash, the dry chicken whole into the steaming pot, to be steamed through, take out the cut pieces on the plate, this is also a very good flavor, the taste is very good. The flavor is excellent, which is also the best way to use air-dried chicken;
(3), will be cleaned and cut into pieces after the dry chicken in the frying pan stir-fry, into the suitable for their own seasoning and soup, and then into the hot pot, heating can be eaten; different practices of air-dried chicken flavor has its own unique characteristics, you can according to their own tastes appropriate adjustments
Fourth, the practice of tea and air-dried chicken
Raw materials: local chicken 3 (weighing about 4500 grams), lettuce leaves 10 grams, jasmine tea 100 grams.
Seasonings: A material (30 grams of Huadiao wine, 3 grams of incense leaves, star anise, salt 20 grams each, 15 grams of pepper, dill seed 5 grams of dill seed, large onion section, large ginger 100 grams each, soaked jasmine tea 10 grams), the old Pang family stew spices 1 packet, B material (200 grams of salt, chicken essence, 150 grams of icing sugar, soybean original soy sauce 1 kg), purified water 15 kilograms, 40 grams of salad oil, cooked 5 grams of white sesame, 50 grams each of large onion and ginger.
Production:
1. Chicken slaughtered and clean, remove viscera and blood, add A marinade for 10 hours.
2. Add salad oil to the pot and heat, put in the big onion, ginger and old Pang family stew spices stir-fried, pour into the pure water, add the B material seasoning, large fire boil, small fire cook 30 minutes into the brine with chicken brine.
3. Put the marinated chicken into the brine brine for 20 minutes, then soak for 10 minutes, fish out and hang it in a ventilated place, air dry for 3-5 days.
4. pot on the fire, the bottom of the pot into the jasmine tea, and then air-dried chicken on the grates, cover, small fire smoked for 2 minutes, and then take out with the hand torn into strips, placed on the lettuce leaves, sprinkle white sesame seeds can be.
Question 8: How to make smoked dried chicken First, slice the ginger
Boil a pot of boiling water, add the ginger and salt
Put the chicken into the water, then pour in the dark soy sauce
Bring the water to a rolling boil on high for another 8 minutes, and then turn off the heat and soak the chicken for about 8 minutes
Take the chicken out of the water, and leave it in place for 5 minutes
Chop up the cane sugar
Line the bottom of the wok with tinfoil and allow to steam, then add the rice, cane sugar and rose tea
Allow the chicken to cool for 15 minutes and cut the chicken in half and place it in the wok with the skin upwards
Cover the wok with a lid and cook over high heat for about 3 minutes until the smoke comes out of the sides of the wok, then remove from the heat and smoke for a further 5 minutes
Leave the chicken to stand for 20 minutes and then cut into pieces
Problem 9: Marinated Whole Chicken Dried in Sunlight how to make it delicious then steam it on the pan, the original flavor will be more delicious