1
Handle cooked chicken. Tear it into strips about four or five centimeters for later use. At this time, the skin outside the cabbage is torn off and cut into thin strips with a knife.
2
Soak the processed chicken in starch water for a while, take it out after about five minutes, pour in soy sauce, add appropriate amount of salt and stir well.
three
Pour the oil into the pot, add the processed shredded chicken when the oil temperature is about 40 degrees, stir well, and pour the cabbage. At this time, stir-fry the fire for one minute, sprinkle with chopped green onion and serve.
Matters needing attention
The shredded chicken should be coated with starch water.
Question 2: How to fry chicken (20 ways) 1. The more you chew, the better it tastes-braised chicken feet
Ingredients: 8 chicken feet, 8 mushrooms and a little fungus.
Seasoning: onion, garlic cloves, dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of oil consumption, 2 tablespoons of soy sauce, soy sauce 1 spoon, sugar, salt and chicken essence.
Exercise:
1. Wash chicken feet, remove toes and cut in half.
2. Take a large bowl, add chicken feet and cooking wine, mix well with oil, cover and marinate for 20 minutes.
3. Soak dried mushrooms and fungus into small pieces in Kamikiri, cut garlic seedlings into sections, chop onions, garlic and peppers, and stir-fry in a wok until the onions, garlic and peppers are cooked.
4. Add chicken feet and stir fry until the surface changes color.
5. Add cooking wine and water, boil, and skim off the floating foam.
6. Add soy sauce, soy sauce and sugar, cover and cook for 10 minute.
7. Add mushrooms and auricularia auricula 15 minutes.
8. When the soup is almost dry, add salt, chicken essence and garlic sprouts, stir-fry evenly and turn off the heat.
2. Crispy and delicious-with * * *
Ingredients: a piece of chicken breast, half a spoonful of salt, 2ml of cooking wine, 2 ounces of pepper, 2ml of sesame oil, a small amount of egg white, a proper amount of stir-fried pulp and a proper amount of sweet salad dressing.
Exercise:
1. Wash the chicken breast;
2. Paste with a cooking machine;
3. Chicken puree, add ginger juice, salt, pepper and a small amount of egg liquid and mix well;
4. Drop a few drops of sesame oil and marinate it for a while;
5. Press it into a favorite shape with a mold;
6. Egg cakes are wrapped with starch and fried pulp;
7. Finally, put it in a pot and fry it until golden brown, and take out the oil.
3. Sichuan pepper chicken-a dish without frying.
Ingredients: chicken leg 1 piece, 40 peppers, 50g soy sauce, 50g chicken soup, star anise, cinnamon, fragrant leaves, salt, onion, monosodium glutamate and sesame oil.
Exercise:
1. Wash the chicken leg, add onion, ginger, cooking wine, star anise, cinnamon and fragrant leaves, and cook in a soup pot until just cooked.
2. Cool in ice water, control the water to dry, cut into 4cm long 1.5cm wide, and put in a dish.
3. Stir-fry the pepper in the pot.
4. Chop pepper, onion leaves and salt and put them in a bowl.
5. Add soy sauce, monosodium glutamate, sesame oil and chicken soup to make pepper juice and pour it on the chicken pieces.
4. Spicy chicken-* * * is spicy enough.
Ingredients: Broiler, dried Chili, Zanthoxylum bungeanum, onion, ginger and garlic.
Seasoning: salt, cooking wine, chicken essence, sugar and oil.
Exercise:
1. Wash the chicken, cut it into 2-3cm pieces, put it in a bowl, add cooking wine and salt, mix well, and marinate for 20 minutes to taste;
2. Slice ginger and garlic, and mince onion for later use;
3. Cut the dried pepper into small pieces for later use;
4. Pour the oil into the pot and heat it.
5. Add chicken pieces and fry until golden brown. Drain the oil.
6. Re-cook and fry over high heat.
7. Fry until the surface is golden and the meat is more brittle, and then drain the oil for later use;
8. Leave the bottom oil in the pot, heat it with high fire, add the ginger and garlic slices and stir-fry until fragrant, then add the cut pepper segments and pepper, and stir-fry with low fire to make it spicy.
9. Add fried chicken pieces and stir fry
10. Finally, add the fried peanuts, sprinkle with chicken essence, sugar and onion and stir well.
5. A big pot of curry, come and eat it-curry chicken.
Ingredients: curry, chicken legs, onions, potatoes, apples, ginger, garlic (the amount of these materials can be determined according to the number of people)
Exercise:
1. Prepare materials for later use.
2. Slice potatoes and carrots.
3. Dice the apple.
4. Dice the onion
5. Chop chicken legs and bones
6. Blanch the chicken legs for later use.
7, pot refueling, slightly more.
8. Add shredded ginger and garlic slices
9. Pour the chicken legs and stir fry.
10, add onion
1 1. Add diced apples and stir-fry over medium heat until onion is fragrant.
12, add potatoes and diced carrots.
13, add boiling water and stew until potatoes and carrots are cooked.
14, add curry pieces.
15, low heat, stir slowly until the curry is completely melted, and glug for a few minutes to make all the ingredients completely tasty.
16, delicious curry is out of the pot.
6. Color roast chicken
Ingredients: Sanhuang chicken, potato, onion, carrot, mushroom, tomato, butter and honey.
The practice is as follows:
1, a three-yellow chicken, clean up and set aside.
2, Sanhuang chicken to the neck and tail
Step 3 add marinade
4, internal and external uniform standby
5. put it in a fresh-keeping bag and put it in the refrigerator for one day.
6. Look at our pickled Sanhuang chicken. It's been 24 hours.
7. Onions, carrots, potatoes, tomatoes and mushrooms.
8. Cut all the materials into pieces of appropriate size.
9. Add butter to the pot, add onion and stir fry.
10, add other materials.
1 1. Add marinade.
12, stir well, and let cool for later use.
13, put a part of the fried vegetables into the chicken's stomach.
14, seal your mouth with a toothpick.
15, baking tray shop ... >>
Question 3: Is the chicken still nutritious after frying and stewing? I think so, but it's very hot. I always do this when I am pregnant, and I feel ok. It tastes warmer and is good for children.
Question 4: How to cook braised chicken in soup? Cut the diced chicken with soup into cubes, and you can burn the diced chicken, because it needs to be thickened. When frying diced chicken, put the seasoning well, and the chicken will taste delicious when it thickens.
Question 5: How to cook boiled chicken? Ingredients for stewed chicken: broiler 1 chicken, 8g of salt, 5g of monosodium glutamate, 0g of onion10g of ginger10g, 5g of seasoning15g and 3g of sesame oil. Methods: 1 Cut the chicken open, pay attention to remove the lung attached to the sternum, put it in clean water to wash the blood, and chop the chicken into egg-sized pieces with the root of a knife. Cut the onion into sections and cut the ginger into pieces. 2 Heat the wok, boil a pot of water, add the chicken pieces, take them out after the surface shrinks, and wash them with cold water to remove the dirt on their surfaces. 3 Heat the wok, add water, add onion, ginger, seasoning, salt and monosodium glutamate, add chicken pieces, and turn to low heat after boiling. Bake for about 25-35 minutes. You can eat the meat when it is rotten. Stewed chicken and ginseng soup ingredients: sea cucumber 400g, broiler 1500g, ham slice 25g, water mushroom 50g, bamboo shoots 50g, chicken bones 500g, and small ribs 250g. Accessories: 6g of refined salt, 35g of cooking wine, onion 10g, ginger 10g, 5g of monosodium glutamate, and broth 1000g. Methods: ① Wash the prepared sea cucumber, blanch it in boiling water and take it out. (2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood. (3) The mushrooms are pedicled and the sediment is washed for later use. (4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve.
Question 6: how to cook stewed chicken and how to eat raw materials well;
An old hen, a number of mushrooms, red dates 8- 10, medlar 10- 15, a little green leaves (LG is afraid of greasy food, so he added some vegetables at his request), 2-3 slices of ginger, and a little salt.
Exercise:
1. My parents had disposed of the old hen before I brought it. I just need a rinse.
Wash mushrooms and cut into pieces for later use. The mushrooms I bought are very small, so I put them directly in the whole.
Wash red dates and medlar and soak them in warm water for a while.
2. Fill the pot with enough water, put the whole chicken in cold water, boil it over high fire, skim off the floating foam, and add ginger slices, soaked red dates, medlar and mushrooms.
3. After the fire boils, turn to low heat and simmer slowly. I stewed it for a long time. Hehe, it will take at least 2-3 hours.
Nutritional value:
Tonify qi and blood, beauty beauty, and improve immunity.
Lentinus edodes can enhance human immune function and prevent cancer. If you cook chicken soup with mushrooms, the effective components in mushrooms can be dissolved in the soup, which can improve the absorption rate of the human body.
Chicken soup itself can also improve the immunity of respiratory system, which can be described as killing two birds with one stone.
Tips:
1. The soup stewed by the old hen is very oily. You can put the cooked chicken soup in a small bowl and let it cool. After the oil is solidified, skim off the grease and then heat it.
Chicken breast can be torn off and mixed with cold dishes.
Question 7: How to make stewed chicken delicious?
1, kill live chickens and eat frozen chickens
We are all used to buying live chickens in the market, slaughtering them on the spot and stewing soup at home. I hope we can't lose every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3~4 hours, and then the thawed stew is taken out. This is the same as the principle of acid meat. When an animal is killed suddenly, it will naturally release a variety of toxins, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes meat, but also makes meat transition from "stiff stage" to "rotten stage" and then to "mature stage". The meat quality is the best at this time, and then the stew is obviously fragrant and tender.
2, flying water-compulsory work
In fact, it's not just chicken. Before any stew, the main ingredients should be blanched with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes.
3. Boiling water is "raw" hot
Stewed soup should be boiled in cold water, so that the raw materials can fully release nutrition and fragrance from the slow rise of water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
4, temperature-guess big and guess small
Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste.
5. Knowledge of salt
This is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
Question 8: How to stew chicken is delicious? Is 40 points a chicken with bones? If so, you can make mushroom stew chicken or mushroom stew chicken:
1, put cold water in China, put the chicken in and cook it. When the water boils, take it out and drain it;
2. Soak dried shiitake mushrooms in proper amount for standby, and wash and drain fresh shiitake mushrooms for standby;
3. Prepare a proper amount of pepper, aniseed, dried pepper, onion, ginger and garlic, and cut them into powder, silk and slices respectively;
4, on the wok, hot oil, oil heat add pepper, aniseed, dried Chili stir-fry a few times, add onion, ginger and garlic powder, stir-fry and add a proper amount of soy sauce, cooking wine and chicken essence, stir-fry evenly and then add broth or hot water (without cold water). Stew chicken for 10 minute, and then add mushrooms. You can add more soup according to your personal preference.
Question 9: How to stew chicken? How to stew chicken soup?
Talking about chicken soup:
1. To cook chicken soup, you must first remove all the chicken skin, chicken wing tips, chicken tail and fat paste, and then cook a soup that is not greasy.
2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped in gauze); Or when the chicken soup is ready, add more than half a cup of strong tea juice, and the chicken soup will be more fragrant.
3. Usually put enough water in the pot and just put the whole chicken in. If your pot is small, you can cut it in half. When the water starts to boil, pick up the floating foam and pour it out. Then turn off the fire and add other soup ingredients. Boil for two to three hours and season with salt.
To stew chicken soup, cut it into several pieces and put it in the stew pot. Add other soup materials to be used, and add enough water, preferably one index finger section away from the lid. Stew in an ordinary pot for four to five hours, use a pressure cooker, and then add gas for one hour. Season with salt after cooking.
4. When making soup with chicken, duck, ribs and other meats, first soak the meat in boiling water, which can not only remove blood, but also part of fat to avoid being too fat.
The practice of chicken soup:
? The chicken soup is boiled, and the barley is soaked in warm water for about three or four hours in advance.
? Half a chicken, chop it into big pieces. I was cut by a supermarket attendant, and I bought a chicken.
? Wash the chicken and drain.
? Make a pot of boiling water in advance.
? Put less oil in the pot and heat it slightly. Stir-fry the onion and ginger slices until fragrant, add the chicken pieces, pour in two spoonfuls of yellow wine (which can also be replaced by yellow wine) when the fire is over, and stir-fry until the chicken pieces change color.
? Pour in warm water and give enough at a time.
? Pour everything into the casserole. At the same time, pour in coix seed. You don't need onions at this time, just pick out the best ones.
? When the fire boils, turn to low heat and simmer.
? After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can cook them in salt water for a few minutes and then soak them in cold salt water.
? Stew for another hour or even longer.
? Add salt when eating, it is very fragrant, and the light and delicious chicken soup comes out.
Practice of stewing chicken soup
Stew chicken soup 1, kill live chicken and eat frozen chicken.
Stewed chicken soup II. Flying water-a necessary lesson
In fact, it's not just chicken. Before any stew, the main ingredients should be blanched with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes.
Stewed chicken soup 3, the pot of water is "raw" hot.
Stewed chicken soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slowly rising water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
Stewed chicken soup 4. Guess big and guess small.
Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste.
Stewed chicken soup 5. Knowledge of salt.
This is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
Sliced chicken soup
Ingredients: 2 chicken legs, 6 mushrooms, 42 ham and 2 ginger.
Seasoning: a tablespoon of wine and salt.
Method: Cut the chicken leg into pieces, blanch it in Sichuan to remove blood, take it out and wash it, put it in a stew, add seven bowls of boiling water and pour a spoonful of wine. The ham is cooked first, then sliced and put in, then steamed with soaked mushrooms and ginger slices. After 40 minutes, take out the ginger slices and take them out. Season with salt and serve. Important: Because ham is salty, whether to add salt or not should be carefully tried to avoid being too salty. Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole. ......& gt& gt
Question 10: How to make clear soup chicken? Introduce the cuisine and its efficacy in detail: medicinal diet formula, irregular menstruation formula, dysmenorrhea formula, taste: original flavor technology: cooking materials of motherwort chicken soup: main ingredients: motherwort 100g, chicken 250g, rhizoma Cyperi 100g, seasoning: onion 15g, salt 5g to teach you how to cook motherwort chicken soup. Wash the scallion and pat it with a knife; Wash Rhizoma Cyperi with water. 2. Wash the chicken with clear water and cut it into small pieces. 3. Put motherwort, scallion, Cyperus rotundus and chicken into a boiling pot, add a little water and cook for 1-2 hours. 4. Add salt to taste when eating. The practice of mushroom chicken soup introduces the cuisine and its efficacy in detail: the recipes for the elderly to delay aging, tonify deficiency and strengthen the body, and prevent cancer. Taste: Salty flavor technology: boiled mushroom chicken soup. Material: main ingredients: chicken 100g, mushrooms (fresh mushrooms) 100g, auxiliary materials: auricularia auricula (water-soaked) 25g, seasoning: salt 15g, lard. Cooking wine 10g, soy sauce 10g, sesame oil 10g, monosodium glutamate 2g and pepper 2g teach you how to make mushroom chicken soup, which is delicious. 2. Heat the cooked lard in a pot, simmer it with soy sauce, add water100g, boil it, add chicken pieces and cook it; 3. Add mushrooms and fungus until the pot boils; 4. Add salt, monosodium glutamate, pepper, cooking wine and drizzle with sesame oil. Tips-Health Tips: 1. Mushroom, also known as Tricholoma, is a kind of mushroom; 2. It has the functions of invigorating the middle energizer, clearing away heat, stimulating appetite, helping digestion, nourishing and keeping fit; 3. Mushrooms are cooked or stewed with poultry and livestock meat, which tastes particularly good; It is reported that mushrooms have antibacterial effect, and all patients with pneumonia, typhoid fever, tuberculosis and enteritis can be used as auxiliary diet therapy; Modern research has proved that mushrooms can also inhibit the rise of cholesterol and fight cancer. 6. Chicken nuggets contain high protein, but low in fat and cholesterol, and also contain amino acids needed by the human body; 7. Chinese medicine believes that mushrooms are sweet and cool, and enter the intestine, stomach and lungs, which is beneficial to the stomach, phlegm and qi; 8. Mushroom chicken soup is mainly made of chicken pieces and mushrooms, with black fungus; 9. The meat is tender and the soup is clear and delicious; 10. It has the effects of invigorating qi, strengthening body and prolonging life. 1 1. Suitable for postoperative patients with arteriosclerosis, coronary heart disease, hypertension and various cancers; 12. It is also suitable for healthy people. Eating regularly can enhance physical fitness, reduce fat and weight, and prolong life. Tips-eating grams: black fungus (water hair): black fungus should not be eaten with snails. Judging from the medicinal properties of food, cold snails encounter slippery black fungus, which is not conducive to digestion and should not be eaten together. People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.