Ingredients for dry-fried chicken gizzards: chicken gizzards 1 50g, Shaoxing wine 5g, refined salt 1 .4g, chopped green onion 2g, Jiang Mo1g, garlic1.5g, monosodium glutamate1.
Dry-fried chicken gizzards;
1 Wash the chicken gizzards, remove the inner and outer tendons and skins, draw a cross knife with a distance of 2 mm with a knife, put them in a bowl, add salt and wet starch and mix.
2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch, and mix well to make a sauce for later use.
3. Heat the wok, add lard, heat it to 80%, add the chicken gizzard, quickly spread it with chopsticks, and pour it into a colander to drain the oil.
4. Leave a little oil in the wok. When the onions, ginger and garlic are not fragrant, immediately pour the chicken gizzards, add the sauce, turn them over twice, and then serve.
Edible value:
Chicken gizzard, also called chicken gizzard, is the stomach of a chicken. The stomach of birds is divided into muscular stomach and glandular stomach, of which muscular stomach is larger and thicker, and it is responsible for storing and grinding food. The inner wall of the dry sand sac can be used as medicine, which is called chicken's gizzard-membrane, and Chinese medicine believes that it can strengthen the spleen and promote digestion. Chicken gizzards are rich in nutrients such as protein and iron. According to the food composition table, every100g of chicken gizzards contains about energy 1 18 kcal, protein19.2g, fat 2.8g, carbohydrate 4. 1 g and cholesterol170g.