Fresh chicken is super simple!
Hint 1:
The old chicken is stewed with strong fire, and the meat is hard and unpalatable. If you can soak it in cold water and a small amount of vinegar for about 2 hours, the meat will become tender after cooking. Besides, an old hen is best for cooking with beer. Beer can not only make the old hen tender, but also make the finished product taste pure, tender and delicious. With these two methods, no matter how old he is, chickens can be easily handled.
Tip 2:
The old chicken is cooked with strong fire, and the meat is hard and not delicious. If you can soak it in cold water with a small amount of vinegar for 2 hours first, and then cook it with slow fire, the meat will become tender.
Trick 3:
Do you have a casserole? Put the whole chicken in a casserole, pour water, add a onion and garlic, remember not to add salt, the more you cook, the older you get. After stewing for several hours, the soup is yellow and fragrant. At this time, add some salt according to your taste. I don't usually tell my daughter-in-law. Ha ha.
Tip 4:
Chicken breast is tender and can't be cooked for a long time. Drain the frozen chicken breast after thawing, and it is best to suck it with a towel. Then cut the chicken into pieces, add some salt, add 1 egg white, stir until the chicken feels shiny, add 1 spoon starch and marinate for a while.
Make pot oil and heat it. Then stir-fry the chicken breast. The oil temperature should not be too hot, or it will explode. If fried, the chicken will be very dry and hard.
Tip 5:
After mixing the water starch, let it stand for a few minutes and grab it again. The more times, the more tender it is, but if you catch it too many times, you will feel that the meat is not real.
Stewed chicken with double mushrooms
Recipe lovers: Wolf Dance
Chicken wings 400g, oil, salt, mushrooms, shallots, ginger, cinnamon, Pleurotus eryngii, red pepper, soy sauce.
step
1. Wash chicken wings and cut into large pieces.
2. Blanch the cut chicken wings with boiling water, skim off the blood foam and remove them for later use.
3. Cut ginger into large pieces, soak mushrooms in advance, and cut Pleurotus eryngii into hob pieces.
4. Put oil in the pan, add ginger slices and cinnamon and stir-fry until fragrant.
5. Pour in chicken pieces and mushrooms and stir fry.
6. Pour in two spoonfuls of soy sauce, stir-fry and color.
7. Pour water instead of chicken.
8. After stewing for 5 minutes, pour in pieces of Pleurotus eryngii, sprinkle with a few red peppers and appropriate amount of salt.
9. Stir well and pour into the pressure cooker.
10. Not too much soup, sprinkle with shallots, cover the pressure cooker and turn on electricity.
1 1. Selection on the pressure cooker control panel? Nutritional stew? - ? Chicken and duck? .
12. Taste key selection? Smell? , like soft rotten can choose? Standard? Or? Rich? .
13. Open the pressure cooker after it is exhausted.
Chicken wings casserole Bao
4 chicken wings, 200g abalone mushroom soaked in water, 200g soybean sprouts, 2 carrots 1 root, 2 spoonfuls of oil, salt, roast chicken seasoning and garlic.
step
1. Soak the dried abalone mushrooms in advance and wash the soybean sprouts.
2. Cut the chicken wings, put them in cold water and blanch them in a pot.
3. Skim off when there is floating foam, take it out and rinse it with hot water to completely remove blood foam.
4. put a little oil in the pot and fry garlic.
5. Fried chicken nuggets.
6. The surface of chicken nuggets is tight and slightly yellow. Add the roast chicken seasoning.
7. Stir well
8. Put bean sprouts, mushrooms and carrots into the casserole.
9. Pour in the fried chicken pieces.
10. Add 1 bowl of water, and the amount of water should be half the height of the pot, not too much water, otherwise it will overflow easily when cooking.
1 1. After the pot is boiled, add the baby cabbage. When the salt taste is insufficient, add a proper amount of salt cover and simmer for 20 minutes.
Stewed chicken soup with cordyceps and mushrooms
2 drumsticks, 60g of Cordyceps sinensis, 3 slices of salted ginger, and Lycium barbarum 1 spoon.
step
1. Prepare ingredients.
2. Go to the root of Cordyceps sinensis and scald it slightly with boiling water.
3. Chop the chicken leg into large pieces, blanch it in water, and skim the blood foam with a spoon. Soup and chicken are reserved.
4. Add the cooked chicken and chicken soup without blood foam into the health pot, and the total capacity shall not exceed 1500ML.
5. Add three slices of ginger.
6. Add Cordyceps sinensis.
7. Start the health soup mode.
8. Don't put the lid on yet. When water is boiled, there will be floating foam. Take it out with a spoon.
9. Close the lid again, leaving a little gap on the lid.
10. Healthy soup mode for one hour. When there are five minutes left, add salt.
1 1. Add a spoonful of Lycium barbarum and cook until the power is cut off automatically.
Cola Chicken Wings
Ingredients: wing root 500g, oil, salt, onion, rock sugar, and cola 200ml.
Exercise:
1) Wash the wing roots and cut a few knives on the meat with a knife to make it more delicious;
2) Pour oil into the pot and add rock sugar;
3) Cook until the color of rock sugar turns brown, then add chicken wings and stir fry quickly;
4) stir-fry and color, then add chopped green onion and stir-fry;
5) Then pour in cola, which will be full of wings;
6) After the coke is boiled by a big fire, change to a small fire; Cook on low heat until the cola is dry and the soup is thick;
7) Just cook.
Tofu and chicken wings bibimbap: a must for lazy people
Ingredients: chicken wings 250g, green peppers 1/2, red peppers 1/2, oil, salt, cooking wine, fermented milk, onion, ginger, vinegar, soy sauce and sugar.
Exercise:
1) Clean the chicken wings and chop them in the middle (it can be better and more convenient to eat).
2) Add minced onion and ginger, pour in a little cooking wine and a little salt and marinate for half an hour.
3) Wash the green pepper and cut into pieces.
4) Put oil in the pot and stir-fry the chicken wings in the pot.
5) Add a little cooking wine, a little vinegar and a proper amount of soy sauce and stir fry.
6) Add two spoonfuls of fermented milk, add a little sugar, pour appropriate amount of hot water to stew chicken wings ~ ~ and turn to low heat until the chicken wings are cooked and the soup is tightened.
7) Pour in diced green and red peppers, stir fry quickly and then take out the pot.
8) I'm not idle with chicken wings stew. Stew some rice in the electric cooker, and then you can cook.
Spicy pot chicken wings
Ingredients: chicken wings 500g, potato 100g, salt, sugar, Pixian bean paste, pepper, cooking wine, onion, ginger, garlic, sesame and pepper.
Exercise:
1) Prepare raw materials
2) Soak the chicken wings in clear water for half a day, soak the blood out, clean it, cut a few knives on the chicken wings, and take some onion and ginger for later use.
3) Put the chicken wings in a clean pot, sprinkle with 1 pinch of salt, and sprinkle with minced onion and ginger.
4) Add a teaspoon of white wine and marinate for 1 hour.
5) Chop the dried chilli, onion, ginger and garlic for later use.
6) Take a pot, do not put a drop of oil in the pot, spread the chicken wings face down at the bottom of the pot, and set fire to low heat. With the heating process, the oil in the chicken skin keeps oozing out, and the pot makes a sizzling sound.
7) After cooking, turn over and fry.
8) Take out the chicken wings when they are fully cooked, leaving a lot of chicken oil in the pot.
9) Peel and slice potatoes.
10) Stir-fry potatoes with the remaining oil in the pan and shovel them out when cooked.
1 1) Put the bean paste into the pot and stir-fry the red oil on low heat.
12) Add onion, ginger, garlic and dried Chili, and add appropriate amount of Chili according to personal taste.
13) add chicken wings and stir fry constantly, adding a little sugar.
14) Then add potato chips and mix well. When the surfaces of potatoes and chicken wings are covered with sauce and fully seasoned, turn off the heat. You can sprinkle sesame seeds and chopped green onion to taste.
Chicken wings with garlic
Ingredients: chicken wings 65,438+03, green peppers 65,438+0/2, garlic 65,438+0, 5 slices of ginger, 20ml of light soy sauce, 65,438+05ml of cooking wine (for chicken wings with pickled peppers), 65,438+05ml of cooking wine (for the baking process), etc.
Exercise:
1) Wash chicken wings, cut green peppers into small pieces of 1.5* 1.5 cm, peel garlic and slice ginger.
2) Add soy sauce, cooking wine and ginger slices to chicken wings, grab them evenly by hand and marinate for 10 minute.
3) Put the non-stick pan on the fire, pour in the oil, and heat it to 60% over low heat.
4) Drain the marinated chicken wings and fry them in a wok until both sides are golden.
5) Take out the fried chicken wings.
6) Stir-fry garlic with the bottom oil in the pot.
7) Until the garlic turns slightly yellow.
8) Pour in the chicken wings and stir fry a few times.
9) Pour proper amount of boiling water (water should not have chicken wings).
10) Add soy sauce.
1 1) Add cooking wine.
12) Add rock sugar.
13) add salt. Mix well with a shovel, cover the pot and simmer on low heat.
14) After the soup thickens, add the green pepper pieces, stir-fry evenly and then take out the pot.
Black Bean sauce chicken wings
Ingredients: chicken wings 10, spicy lobster sauce 1 spoon, carved wine, soy sauce, onion, ginger, star anise, sugar and salt.
Exercise:
1) Wash the chicken wings, control the moisture, and make two cuts on both sides with a knife.
2) Heat the pan, pour a little oil, add chicken wings and fry until both sides are slightly yellow.
3) Add onion, ginger and star anise and stir fry.
4) Put the casserole on the fire and move the chicken wings into the pot.
5) Pour in carved wine.
6) Add a spoonful of spicy lobster sauce.
7) Add a little salt.
8) Add a spoonful of sugar.
9) Add soy sauce.
10) Bring to a boil and simmer until the soup is dry.
Orlean roasted wings
Ingredients: 1 kg of fresh chicken wings, 35g of Orleans barbecue materials.
Exercise:
1) Prepare fresh chicken wings and 100 barbecue materials.
2) In order to better marinate and taste, insert the thawed chicken wings into several holes with toothpicks.
3) The ratio of barbecue material to water is 1: 1.
4) Marinate the inserted chicken wings with barbecue material for more than several hours. Pickled the night before, and started cooking the next day. Very delicious.
5) Put the pickled chicken wings with chicken skin down, put them flat in a frying pan, and fry them slowly over low heat. If you use an ordinary pot, you can use a paper towel to put a thin layer of oil on the pot. If you use a non-stick pan, you don't need to put oil. )
6) After the surface of the chicken skin turns slightly golden, fry it on the reverse side. Fry the chicken wings until golden brown on both sides and fully mature.
Roasted wings with orange juice
Ingredients: 7 chicken wings, 50g national treasure, 2g black pepper, salt 1g, Chili powder 1g, soy sauce 15ml, 4 garlic cloves and half lemon.
Exercise:
1) Wash the chicken wings and cut a few knives on both sides of the chicken wings to facilitate the taste.
2) Pour in the fruit and stir well.
3) Add minced garlic.
4) Add soy sauce.
5) Add salt, pepper and Chili powder.
6) Stir the chicken wings and all seasonings evenly and marinate for 1 hour.
7) Put the marinated chicken wings and seasonings into the baking tray, with the middle layer 180? For 20 minutes, take it out twice and squeeze 7 or 8 drops of lemon juice on each chicken wing.
8) Continue to bake in the oven until the surface is golden and the juice is basically dry.
Spicy fried chicken wings with fruit wine
Ingredients: 9 chicken wings, appropriate amount of oil, appropriate amount of spicy roasted wing marinade, appropriate amount of red wine, appropriate amount of white pepper, 1 apple, appropriate amount of bread crumbs.
Exercise:
1) Soak chicken wings in rice for a while, then wash and drain.
2) Fry many holes on the surface of chicken wings with toothpicks or needles.
3) Put cold water into the pot, boil it for five minutes, take it out, rinse it off and drain it.
4) Spread the spicy roasted wing marinade evenly on the chicken wings, rub them by hand, and then marinate them with apple slices and red wine overnight, turning them several times in the middle.
5) Add a proper amount of white pepper into the bread crumbs and break them, and evenly wrap the pickled chicken wings with a layer of bread crumbs.
6) Heat the oil in the pot, fry it in medium heat until it is light yellow, then fry it in medium heat until it is golden yellow, and then take it out and wash off the excess oil with oil-absorbing paper.
Braised chicken wings
Ingredients: chicken wings 450g, oil, salt, onion 10g, ginger 8g, cooking wine 1 tablespoon, 2 tablespoons soy sauce, soy sauce, sugar and water.
Exercise:
1) Wash chicken wings with water.
2) Add cold water, chicken wings and cooking wine to the pot and cook for 2 minutes.
3) Cut the onion and slice the ginger.
4) Take out the cooked chicken wings, wash them with warm water and drain.
5) Cut the surface of the chicken wings twice with a knife, so that they will taste when burned.
6) Mix salt, soy sauce, soy sauce, sugar and water into a sauce and mix well.
7) Oil the frying pan. When the oil temperature rises, put down the chicken wings and fry them on low heat.
8) Fry until the skin is golden, then turn over and fry.
9) Fry until golden brown on both sides, then add onion and ginger slices and stir fry until fragrant.
10) pour in the sauce, and the water is almost more than the chicken wings.
1 1) After the fire boils, skim the froth, cover it, and turn to low heat for about 15-20 minutes.
12) Use chopsticks to plunge into bloodless water and cook, add appropriate amount of white sugar to refresh yourself, collect thick soup over high fire and take it out.
Crispy chicken wings
Ingredients: appropriate amount of chicken wings, appropriate amount of oil, 2g of salt, 2 peppers, appropriate amount of sesame, 1 slice of ginger, 7g of cooking wine, 5g of soy sauce, appropriate amount of chicken essence, 5g of sugar and appropriate amount of barbecue sauce.
Exercise:
1) Prepare materials.
2) Shred the ginger and cut the seedless pepper into small pieces.
3) After adding half a bowl of clear water to a clean bowl, add one spoonful of cooking wine, half a spoonful of sugar, half a spoonful of salt, half a spoonful of soy sauce, half a spoonful of barbecue sauce and a proper amount of chicken essence, and stir well.
4) Add salad oil into the pot, and when the oil temperature rises to about 70%, add chicken wings and stir fry. If you think it costs oil, you can fry it instead, but it will be slower. )
5) Fry the chicken wings until the surface turns golden yellow, take them out when the water is basically cooked, and control the oil.
6) Add pepper and shredded ginger to the remaining residual oil and stir fry.
7) Pour in the prepared juice.
8) When it is boiled, the soup will thicken slowly.
9) Add the fried chicken wings and stir-fry evenly over low heat.
10) When the chicken wings are wrapped in the soup, sprinkle a proper amount of sesame seeds, stir a little, and take out the pot.
A lot of materials are enough to make the meat tender. Have a rice cooker, braised chicken rice.
It is quite convenient to cook braised chicken rice in an electric cooker. Chicken is tender and easy to handle. All ingredients are cleaned and cut by themselves, which is clean and hygienic. The disadvantage is that you must cook a pot of rice in advance and keep it warm in the steamer of the rice cooker, and then start making braised chicken.
Of course, there are several ways to cook red-cooked chicken, such as frying directly and stewing until the juice is collected. In this way, even the bones are brittle. Of course, cooking with a rice cooker can't achieve that effect. At most, it is an upgraded version of the take-away braised chicken rice, but it can really throw the take-away merchants for several streets. And you cook a lot of chickens for yourself, and the ingredients are also suitable, belonging to different delicious grades. The following is how the rice cooker version is presented:
First, the preparation of ingredients: the right amount of colored peppers and green peppers (like spicy peppers and hemp peppers), a bowl of chicken pieces, a little dried mushrooms (need to be soaked), soy sauce, soy sauce, cooking oil, a little onion, ginger and garlic.
Second, food processing: the onion is cut obliquely, the ginger and garlic are sliced, and the soaked dried mushrooms are pedicled (don't pour the water for soaking mushrooms, keep it useful. Before soaking mushrooms, you can rinse off plant ash and other impurities on the surface of mushrooms with water. All peppers are seeded and cut into sections.
Third, transfer a copy? Mystery sauce: You need to use soy sauce and oyster sauce, three spoonfuls of soy sauce+two spoonfuls of oyster sauce+one spoonful of soy sauce, stir well, season and add color and fragrance, that's all.
4. First, heat the rice cooker and put in cooking oil. When the pot is hot, add onion, ginger and garlic to stir fry until fragrant, and then add chicken pieces (chicken pieces can be marinated with cooking wine, salt, soy sauce and Jiang Shui for a period of time in advance, so the chicken I bought is not fishy, so there is no such step) and stir fry until it changes color.
5. Add the prepared mysterious sauce to the fried color-changing chicken, stir-fry and color it, then pour the water soaked in mushrooms into the pot (because the aroma is also in it), and add cold water to the chicken (if the water of mushrooms is not enough). Then add the mushrooms, cover them, and press the cooking switch again.
6. When steam comes out of the rice cooker, cook for about ten minutes, then carefully boil the pot (pay attention to steam burns), add the pepper, mix well, close the lid, press the cooking button again, and cook normally until the switch jumps to the heat preservation button.
7. After the switch is switched to heat preservation, let it breathe for a while (to avoid scalding), then turn on the rice cooker and check the chicken. Generally, the juice has been collected completely and can be eaten. If you don't think it's enough, press the switch again and it will be fine in a few minutes. Because the whole process is cooked in a rice cooker and there is enough steam, the chicken is tender and suitable for all ages.