Stewed bamboo shoots with capon
food
Ingredients: 500g bamboo shoots and 750g capon Accessories: salt, chopped green onion, ginger slices, cooking wine and brine chicken.
step
1. Wash the chicken and pick it up.
2. Chop and wash the salted chicken pieces. I added some salted chicken to enhance the flavor.
3.2 Pour the chicken pieces into the pot, blanch them with cold water, and then pick them up and wash them.
4. Bamboo shoots are shelled, old roots are removed, hob blocks are cut and washed, and ginger slices are prepared.
5. Boil the water in the pot, put the bamboo shoots in, blanch for one minute and pick them up.
6. First, put the chicken pieces into the casserole, add water and add ginger slices.
7. Cover and cook until bubbles appear. Add cooking wine.
Step 8 skim the foam
9. Cover and boil over high heat, then turn to low heat and cook for one hour.
10. After one hour, the chicken soup will be golden. Pour in bamboo shoots, bring them to a boil, then cover them and simmer for half an hour.
1 1. After that, start to taste, season with salt and turn off the fire.
12. Put it in a bowl and sprinkle with chopped green onion.
The practice of castrating chickens
Speaking of capons, many friends may be drooling again. Capon is a common food in our life. Many of us love it. We always eat when we have time, but it is also a problem to always go to restaurants. Today, I will introduce you to a comprehensive list of castration practices, hoping to bring some help to friends who like castration.
It is not difficult to castrate a chicken, and there are not many ingredients needed. We can make it at home in our daily life. After listening to so much, I believe everyone can't wait now. Our friends who love castration can look at the following practice.
Baiqiejiang capon
Ingredients: 1 Guangdong Zhanjiang capon (about 2500g) and 2 adult aquatic plants.
Seasoning: 50 grams of ginger, 50 grams of garlic, 50 grams of pure peanut oil, 250 grams of soy sauce, 80 grams of soy sauce and 75 grams of sugar.
White cut Jiang Ge castration
(1) Remove the oil, lungs and throat of the capon and wash it.
(2) Tie the neck of the chicken with salty aquatic plants, put it in boiling water, pump it up and down twice, take it out and put it in a clear water basin, remove the fine hair and yellow clothes, put it back in boiling water to let the boiling water flow into the chicken cavity, then pump the chicken out of the boiling water, repeat it for 3 times, and then put it completely in boiling water. When the boiling water obviously churns, turn off the fire and soak it for about 20 minutes.
(3) Put the soaked capon into the prepared cold water (the cold water must be soaked in the shredded chicken) until it cools.
(4) Cut into pieces and put on a plate, and adjust the seasoning into sauce to accompany the meal.
Vegetable standard
The skin is smooth and delicate, and there is blood in the bones.
This dish is beneficial to the five internal organs, and has curative effect on weakness of spleen and stomach, fatigue, epigastric pain, edema and galactorrhea. .
Tip: soaking castrated chicken elbows and repeatedly pumping away hot water will make the chicken cavity heated evenly inside and outside and easy to cook. When the cooked capon is too cold, it is also necessary to repeatedly pour the water in the belly with cold water, and then immerse it in cold water, so that the temperature in the chicken cavity drops rapidly, so as to keep the chicken tender and smooth, and avoid losing its original flavor due to too long immersion in cold water. Family-style method: first boil the water, cool it and use the castrated chicken soaked in the year.
Chicken soup practice daquan
First, stew chicken soup
1, clean the old hen thoroughly, wash away the blood, and then use kitchen paper to absorb the water on the chicken surface;
2. Rub 2 grams of salt on the chicken skin by hand until the salt completely melts on the chicken skin;
3. Put the salted chicken in the refrigerator for about 20 minutes;
4. Take out the chilled chicken and cut it into small pieces;
5. Put the cut chicken into the casserole, and then pour 600 ml of' water';
6. Cover the pot and put it in the steamer. When the water boils, turn to medium heat and stew for 30 minutes.
7. Add 5 grams of fine salt and continue to stew for about 20 minutes.
Second, stewed chicken with mushrooms
1. Chop the chicken into small pieces, blanch it in boiling water 1 min, and take it out for later use.
2. Soak the dried mushrooms in water until soft, and cut off the stems for later use.
3. Peel and slice ginger; Cut the onion into pieces and set aside.
4. Put all the ingredients, water and seasonings in method 13 into the pot in the electric cooker, press the "Cook" button and cook until the switch is switched off.
Third, Hu Aishan Yuzhu Stewed Chicken
1. Wash the slaughtered chicken, soak it in clear water, pick it up and rinse it;
2. Wash the yam, Polygonatum odoratum and jujube, pat the jujube flat and remove the core;
3. Boil the water and pour it into a saucepan. Add all the ingredients, stew for two hours, and season with salt.
Efficacy: nourishing yin and beautifying, promoting fluid production to quench thirst, benefiting qi and strengthening spleen.
Fourth, stewed chicken with angelica
1. The hen is unhairing and eviscerating. The cleaned angelica is wrapped in gauze, put into the empty abdominal cavity of chicken, add the above seasonings such as onion, ginger and salt, stew in a small pot, sprinkle a little pepper when taking out, and remove the residue of angelica.
2. Once a month, dinner is a very healthy food.
5. Stewed chicken with lotus seeds and keel
1. Blanch chicken pieces, blanch keel, wash lotus seeds and slice ginger for later use.
2. Put a clean pot on the fire, add water, keel, hen, ginger and lotus seeds, and simmer for 45 minutes after the fire is boiled.
Six, Tieguanyin stewed chicken soup
1. Wash the slaughtered chicken, chop it up and soak it in clear water;
2. Put 15g tea leaves into a teacup, pour in hot water, and then pour out to wash the tea;
3. Boil water, pour it into a large saucepan, add chicken pieces and washed tea, stew for 3 hours, and add appropriate amount of salt.
4. The remaining 15g tea leaves are also washed first, put into the soup, and can be tasted after soaking.
Efficacy: supplementing qi and deficiency, promoting digestion and diuresis, clearing away heart fire, detoxifying and clearing heat, nourishing and not drying.
Seven, durian shell stewed chicken
material
Durian shell (white pulp in hard shell), durian seed, native chicken 1, astragalus 20g, angelica 10g, pepper, star anise, chopped green onion and shredded ginger.
working methods
1, when making soup, you can use half a durian shell at a time. Cut the white pulp with a knife and make it into small squares for later use.
2, durian seeds are good things, don't throw them away, they taste good. Peel off the hard shell of durian seeds with a knife. Cut the chicken into pieces. I used black-footed chicken and pepper.
3. Put oil in the pot, stir fry in the pot first, then stir fry the chicken pieces, and then put the fried chicken pieces into the pot next to it. Put water, durian shells, durian seeds, astragalus and angelica into the pot in advance and cook together.
4. Don't put salt at first. Half an hour later, when the pot is about to take off, put in the right amount of salt and stew for a while, then you can drink it.
Eight, chestnut ginseng chicken soup
Raw materials:
Chicken (half), chestnuts (ten)
Composition:
Carrot (one root), onion (two sections), ginger (two pieces) (one piece is broken and one piece is sliced), American ginseng (8g) and medlar (20 pieces).
Seasoning:
Salt and pepper
Production steps:
1, put water in the pot, cook the loose ginger, boil the water, and blanch the chicken.
2. Wash the chicken after blanching and marinate it with onion and ginger for one hour.
3. Remove onion and ginger, add salt and pepper, and put American ginseng and chestnut for one hour.
4. Add carrots and medlar for half an hour.
5, you can put coriander, sesame oil and so on. According to your own preferences, you can also not let go.
Stewed chicken soup with mushrooms
Main ingredients:
A chicken (preferably native chicken) and ten flower mushrooms.
Production steps:
1, clean the chicken;
2. Soak mushrooms in warm water (about one hour);
3. Cut the chicken into pieces, put it in a pot, pour enough cold water, boil it, and skim off the floating powder;
4. Add ginger slices and onion segments;
5, pour a little cooking wine;
6. Pour in the water of mushrooms (note that there will be dirty sediment below, don't pour it together);
7. Add the soaked mushrooms;
8. Bring the fire to a boil, and simmer for about an hour and a half. When the chicken is easily penetrated by chopsticks, add salt to taste.
Tip:
1, don't pour the water out of the mushrooms, impurities will precipitate to the bottom when soaking, and the clear water of the mushrooms can be used to make soup.
2, the soup should be filled with enough water at a time, and never add water in the middle, which will affect the umami taste of the soup.
The soup itself is very fresh, and the last seasoning is just adding salt.
Ten, Angelica dictyophora chicken soup
Main ingredients:
Chicken (hen 1)
Seasoning:
Angelica sinensis (1 tablet), dictyophora indusiata (appropriate amount), peanuts (appropriate amount), red dates (5 tablets), ginger (3 tablets) and pepper (several tablets).
Production steps:
1, cut the bought chicken into pieces and wash it. Look at this oily chicken.
There was too much oil, so I took out some. This kind of oil can be directly refined into chicken oil, which can be eaten by mixing noodles and cooking.
3. Prepare the main raw materials.
4. Blanch the chicken with water.
In order to make the soup clear enough, you can wash the cooked chicken again and put all the ingredients and chicken in the stew pot.
6. Add water without chicken.
7. Soak bamboo shoots in clear water, and change water several times in the middle.
8. Boil water to stew chicken. After stewing for two hours, add bamboo shoots for half an hour.
9. Drink a bowl of warm soup in cold winter.
Tip:
We stew chicken without any other seasoning, and we also drink soup directly. If you are not used to it, you can add some salt and pepper to taste. If you eat chicken, you can mix it with dipping sauce.
Xi。 Palace chicken soup
Materials:
Old hen (oily chicken) (1), ginger slices (a little), water (appropriate amount), salt (appropriate amount), medlar, red dates and chives (appropriate amount or inappropriate amount).
Production steps:
1, old hen, you'd better choose the best Beijing oil chicken.
2. Prepare materials.
3. Wash the chicken.
4. Cut off the nails of chicken feet.
5. Wash the chicken. Because the fried chicken itself is fresh, it doesn't need to be soaked.
6. Put the whole one in the deep pot.
7. Slice ginger and prepare red dates and medlar.
8. cut onions.
9. Lycium barbarum and red dates can be added.
10. Fill the jar with water.
1 1, the water probably didn't pass the chicken.
12. Add ginger slices and bring to a boil.
13, skim off the foam. (There is little foam, almost no foam)
14, add red dates and medlar.
15, cover and stew for 3.5 hours.
16, cooking chicken soup.
The chicken is tender and tender.
18, put in a bowl, add a little salt to taste, and sprinkle with chives to decorate.
Twelve, carrot and corn chicken soup
Main ingredients:
Chicken (right amount), carrot (right amount), corn (right amount)
Seasoning:
Jujube (right amount), ginger (right amount), salt (right amount) and flowers (right amount)
Production steps:
1, carrots, corn, chicken and red dates for later use.
2, red dates, soaked in cold water until soaked.
3. Peel carrots and cut them into small pieces.
4. Cut the corn into small pieces.
5. Cut the chicken into small pieces and blanch for later use.
6, add enough water to the soup pot, add chicken, red dates, ginger slices, pepper and so on.
7. Bring the fire to a boil, skim off the foam on the surface, and add carrots and corn.
8. Turn the heat down for 30 minutes and add some salt.
Thirteen, fresh lotus root and mushroom chicken soup
Raw materials:
1 chicken leg, 200g lotus root, 4 mushrooms.
Composition:
8 grams of lily, yam 1 1 g.
Seasoning:
Appropriate amount of salt and chicken essence.
Production steps:
1, prepare raw materials.
2. Wash and peel the lotus root and cut it into pieces.
3. Wash the chicken legs and chop them.
4. Blanch the chicken legs in a boiling water pot, remove and drain.
5. Put all the ingredients into the casserole, add 1 bowl of water to boil, and then simmer for 30 minutes.
6. Add appropriate amount of salt and chicken essence to taste before cooking.
Tip:
This soup is especially suitable for people who often stay up late, have dark skin, are prone to fatigue, are thirsty and often have acne.
Fourteen Yam stewed chicken soup
Raw materials:
Native chicken, iron stick yam, medlar.
Production steps:
1, peeled yam, immediately soaked in water to prevent oxidation;
2. Wash the chicken, drain it and chop it into large pieces;
3. Put the pot in cold water, bring it to a boil, add some cooking wine, continue to cook for 2 minutes, and skim off the floating foam;
4. Take it out, and rinse off the floating foam and impurities on the surface of the chicken nuggets with warm water;
5. Put the washed chicken pieces into a casserole, add enough hot water at one time, and bring to a boil;
6. After skimming the floating foam, add the onion and ginger slices and simmer for about 40 minutes;
7. Add yam cut into hob pieces and continue to simmer slowly;
8. Stew until the yam is soft and rotten, add salt to taste, and sprinkle the washed medlar five minutes before the pot.
Fifteen, wild mushroom chicken soup
Raw materials:
A native chicken weighing about 2.5kg,100g of wild mushrooms,150g of wild bamboo shoots, 20g of dried yellow flowers, 30g of dried red dates, a chunk of ginger, 50g of salad oil, salt, chicken essence and pepper.
Production steps:
1, a fresh chicken, cleaned, chopped into small pieces, washed with clear water, drained for later use;
2. Soak red dates and yellow flowers in warm water, cut ginger into large pieces, wash wild bamboo shoots and slice;
3. Pour a small amount of oil into the wok, heat it to 80% heat, add ginger slices and saute until fragrant;
4. When the oil temperature rises to 90% heat, add chicken pieces, stir-fry until the chicken is not cooked, and then add a small amount of cooking wine to cook;
5. Pour the chicken in the pot into the soup pot, add a proper amount of water, cover it, and simmer on low heat after the fire is boiled 1 hour;
6. Open the pot cover and add bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. Put it in a pot, add some salt, and simmer for 30 minutes.