material
Old hen, 2 pieces of ginger, 2 pieces of onion, cooking wine, a few red dates, 2 pieces of ganoderma lucidum, 2 pieces of mushrooms, and salt.
working methods
1, old hen soup is usually too time-consuming. Generally, it will be pressed in a pressure cooker for 20 minutes, and then it will be stewed in a casserole 1-2 hours.
2. Add ingredients: two slices of ginger, two onions, cooking wine, a few red dates, two slices of Ganoderma lucidum and two mushrooms, and finally adjust the salt before serving. Anyway, the chicken soup is very fresh ~ ~
Stewed hen soup
material
1 old hen (about 2 kg), 50g of dried day lily, 30g of dried mushrooms, 20g of ginger, 250ml of cooking wine and a little salt.
working methods
1. Wash and drain old hen, chop, slice ginger, soak daylily and dried mushrooms, drain, and boil a pot of water for later use.
2. Boil a pot of hot water first, and roll the chicken out in the pot.
3. Put the chicken nuggets, ginger slices, day lilies and mushrooms into the casserole/soup pot, and add boiling water, which is not twice as high as the meat.
4. Boil the chicken with high fire, and stew it in a medium fire or a slow cooker at high temperature 1 hour or more.
skill
If the soup is too dry, you can stew it with boiling water.
Hand-torn boiled chicken-
material
Ingredients: dried mushrooms, fat hens-
Ingredients: coriander, ginger slices-
working methods
1. Soak the mushrooms in advance and wash the chicken-
2. Put chicken, shiitake mushrooms and a little ginger slices into a pressure cooker, boil and press 15-20min-
3. Fry the chicken oil slowly with low fire and ginger slices, put it in a bowl, add salt and a little sugar after cooling, put it in the refrigerator and let it cool for later use. -4. After the chicken is cooked, tear it into small pieces by hand, and then pour the cooled chicken oil into the mixing tray. .
Sauced chicken
material
1, half a fresh grass chicken (I bought half a hen weighing about 3 kg)
2, ginger, moderate amount of soy sauce, soy sauce (I use Haitian), a little yellow wine, a small angle of octagonal (a corner of an octagonal, too much will spoil)
working methods
1, fresh half chicken washed and dried.
2, take the right amount of soy sauce (soy sauce is colored, not too much, salty), soy sauce, a little yellow wine, water and mix well for use.
3, put a little oil in the pot, a few pieces of ginger, saute, add the prepared half chicken, seasoning soy sauce (the taste juice can be half chicken), cover the small pot cover after the fire is boiled, simmer slowly, and occasionally pour the juice along the pot on the naked chicken. Turn the chicken over for five to ten minutes and stew until the soy sauce is almost dry. When the fragrance basically enters the chicken, it can be cooked!
PS: This dish doesn't use salt at all. Soy sauce itself is salty.
Qing Xiang velvet antler
material
A frozen hen, ginger, onion, salt, coriander, sesame oil and spicy oil.
working methods
1. Put the hen into the Datong inner pot, add ginger, onion and salt, add water to 10 cup, add 6-level water three times, and the electric pot jumps for the third time.
2. Pick out the chick's chicken, knead it into a velvet shape by hand, add salt, coriander, sesame oil and spicy oil, set it and eat it.
Red oil chicken
material
1: Little hen 1 800, soy sauce 1 spoon, soy sauce 1 spoon.
2: 12 green vegetable seedlings, washed and set aside.
3: 2 tablespoons of olive oil, 1 tsp of Chili powder 1 tsp, 1 tsp of spicy bean paste 1.5 tsp (the amount of salt should be reduced as appropriate), 2 pieces of onion, 3-4 pieces of ginger, 0/0-20 pieces of dried Chili (you can eat more spicy, but eat less spicy),
working methods
Remove excess oil from the hen, chop it into small pieces, mix well with 1 soy sauce and marinate for 30 minutes. Non-stick pan, low heat on the stove, add 2 tablespoons olive oil, add Chili powder, spicy bean paste, onion, ginger slices, dried Chili and pepper powder and stir-fry until the meat turns white. Then add all the remaining three ingredients, boil and stew for 10 minutes.
Sauté ed chicken with scallion
material
Ground chicken 1 hen (hens with small chicken feet and fine pores that only lay eggs once or twice should be selected, and the gross weight should be kept at 1250g). Seasoning dried onion 100g, fresh soy sauce 40g, raw peanut oil 45g and cooked peanut oil 20g.
working methods
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Question 2: 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 3: How to be a good old hen? Cut the chicken into small pieces and cook in boiling water for about one minute.
Take out the pot and rinse it with tap water.
condiment
A little oil, add red pepper, ginger and garlic and stir-fry until fragrant.
Add dried red pepper, pepper, cinnamon, star anise and fragrant leaves and stir-fry a little.
Stir-fry the chicken, yellow wine and salt for about one minute.
Add the right amount of water.
vegetables
Stew the chicken for nine minutes, put the vegetables in, and cook the wolfberry for five minutes.
Put the chicken essence and take it out of the pot.
Question 4: How to stew an old hen? Old hens generally have more oil. Don't remove all the oil when cleaning, but leave some properly. Yellow chicken is good. Put the washed chicken in a pot with cold water and bring it to a boil. When the water is boiled, there will be some foam in the soup. Scoop out the foam with a spoon, then add the onion and ginger, and add some cooking wine to remove the fishy smell. When the soup is boiled, slowly stew the old hen with low fire. Generally, there is more oil. Do not remove all the oil when cleaning. Save some appropriately. Yellow chicken is delicious. Put the washed chicken in a pot with cold water and bring it to a boil. When the water is boiled, there will be some foam in the soup. Scoop out the foam with a spoon, then add the onion and ginger, and add some cooking wine to remove the fishy smell. The soup will simmer slowly when it is cooked, usually for two hours.
It's simple. After stewing, there will be a lot of oil in the soup. You can scoop out the oil with a spoon and the soup will be clear.
Generally, don't put anything else in chicken soup. It's best to keep the original flavor of chicken soup. You can put some black fungus or some soybeans if you like.
Question 5: How to cook the old hen stew? The old hen stewed the soup, but did not do it. However, soup is good, because the meat is really hard.
However, Cantonese people think it's best to scratch the head of a chicken when cooking, because it will dry.
The method is simple:
Cut the old hen into pieces, use red dates, yam, meta meat, Kiko, sand core and Polygonatum odoratum as soup materials, add a piece of pork and a few candied dates, put them all into the soup pot, add water according to the weight of the soup, and cook for 2 hours.
The second soup is nutritious, but not dry. Drinking in autumn and winter is most suitable for the elderly and children, because it is refreshing ~
Question 6: How to cook a stewed old hen? 1. The old hen is depilated and thoroughly cleaned.
2. Cut into small pieces and soak in water for 2 hours.
3. Fill the pot with water and put the chicken pieces. Cook on high fire for 2 minutes until blood drops.
4. Wash the chicken pieces with clear water for many times.
5. Prepare onions, ginger and peppers.
6. Wrap the spices with clean gauze.
7. Put the chicken pieces in the casserole and put them in the bag.
8. Inject a lot of water at one time, and it is best not to add water twice. After the fire boils, simmer for 4 hours.
9. After simmering for 4 hours, the soup is still half, and there is a lot of oil floating on the surface. If you don't like it, you can remove it.
10. Add salt 5 minutes before cooking.
1 1. Sprinkle chives before eating.
Question 7: How do hens eat good old hen soup?
material
Old hen, 2 pieces of ginger, 2 pieces of onion, cooking wine, a few red dates, 2 pieces of ganoderma lucidum, 2 pieces of mushrooms, and salt.
working methods
1, old hen soup is usually too time-consuming. Generally, it will be pressed in a pressure cooker for 20 minutes, and then it will be stewed in a casserole 1-2 hours.
2. Add ingredients: two slices of ginger, two onions, cooking wine, a few red dates, two slices of Ganoderma lucidum and two mushrooms, and finally adjust the salt before serving. Anyway, the chicken soup is very fresh ~ ~
Stewed hen soup
material
1 old hen (about 2 kg), 50g of dried day lily, 30g of dried mushrooms, 20g of ginger, 250ml of cooking wine and a little salt.
working methods
1. Wash and drain old hen, chop, slice ginger, soak daylily and dried mushrooms, drain, and boil a pot of water for later use.
2. Boil a pot of hot water first, and roll the chicken out in the pot.
3. Put the chicken nuggets, ginger slices, day lilies and mushrooms into the casserole/soup pot, and add boiling water, which is not twice as high as the meat.
4. Boil the chicken with high fire, and stew it in a medium fire or a slow cooker at high temperature 1 hour or more.
skill
If the soup is too dry, you can stew it with boiling water.
Hand-torn boiled chicken-
material
Ingredients: dried mushrooms, fat hens-
Ingredients: coriander, ginger slices-
working methods
1. Soak the mushrooms in advance and wash the chicken-
2. Put chicken, shiitake mushrooms and a little ginger slices into a pressure cooker, boil and press 15-20min-
3. Fry the chicken oil slowly with low fire and ginger slices, put it in a bowl, add salt and a little sugar after cooling, put it in the refrigerator and cool it for later use.
4. After the chicken is cooked, let it cool, tear it into small pieces by hand, and then pour the cooled chicken oil into the mixing tray. .
Sauced chicken
material
1, half a fresh grass chicken (I bought half a hen weighing about 3 kg)
2, ginger, moderate amount of soy sauce, soy sauce (I use Haitian), a little yellow wine, a small angle of octagonal (a corner of an octagonal, too much will spoil)
working methods
1, fresh half chicken washed and dried.
2, take the right amount of soy sauce (soy sauce is colored, not too much, salty), soy sauce, a little yellow wine, water and mix well for use.
3, put a little oil in the pot, a few pieces of ginger, saute, add the prepared half chicken, seasoning soy sauce (the taste juice can be half chicken), cover the small pot cover after the fire is boiled, simmer slowly, and occasionally pour the juice along the pot on the naked chicken. Turn the chicken over for five to ten minutes and stew until the soy sauce is almost dry. When the fragrance basically enters the chicken, it can be cooked!
PS: This dish doesn't use salt at all. Soy sauce itself is salty.
Qing Xiang velvet antler
material
A frozen hen, ginger, onion, salt, coriander, sesame oil and spicy oil.
working methods
1. Put the hen into the Datong inner pot, add ginger, onion and salt, add water to 10 cup, add 6-level water in three times, and the electric pot jumps for the third time.
2. Pick out the chick's chicken, knead it into a velvet shape by hand, add salt, coriander, sesame oil and spicy oil, set it and eat it.
Red oil chicken
material
1: Little hen 1 800, soy sauce 1 spoon, soy sauce 1 spoon.
2: 12 green vegetable seedlings, washed and set aside.
3: 2 tablespoons of olive oil, 1 tsp of Chili powder 1 tsp, 1 tsp of spicy bean paste 1.5 tsp (the amount of salt should be reduced as appropriate), 2 pieces of onion, 3-4 pieces of ginger, 0/0-20 pieces of dried Chili (you can eat more spicy, but eat less spicy),
working methods
Remove excess oil from the hen, chop it into small pieces, mix well with 1 soy sauce and marinate for 30 minutes. Non-stick pan, low heat on the stove, add 2 tablespoons olive oil, add Chili powder, spicy bean paste, onion, ginger slices, dried Chili and pepper powder and stir-fry until the meat turns white. Then add all the remaining three ingredients, boil and stew for 10 minutes.
Sauté ed chicken with scallion
material
Ground chicken 1 hen (hens with small chicken feet and fine pores that only lay eggs once or twice should be selected, and the gross weight should be kept at 1250g). Seasoning dried onion 100g, fresh soy sauce 40g, raw peanut oil 45g and cooked peanut oil 20g.
working methods
1. Slaughter the chicken, remove the abdominal viscera after unhairing, wash the blood, put it in a boiling water pot for 0.5 minutes, take it out, control the moisture in the inner cavity, soak it in ice water for 0.5 minutes, take it out, put it in a pot, repeat this for three times, and finally put it in a boiling water pot (keep the water temperature at 90℃) for 0/0 minute.
2. Take out the chicken and hang the hook ... >>
Question 8: How to stew the old hen soup?
First of all, if you want to buy an old hen, you must be a hen. Cocks are not as nutritious as hens. Better buy a live one and let him kill it for you.
Step 1: Blanch the cut old hen with boiling water for 3 minutes, then take it out and wash it with clear water, in order to remove the bloody smell of chicken.
Step two. Prepare a stew pot and ask what pot you stew. You can use a small aluminum pot casserole at home. If not, you can also stew it with a frying spoon. . Light the pan, pour less oil, and cut the onion and ginger into small pieces. When the oil is hot, put it in the oil pan and add pepper and aniseed. Then add water, and when the water boils, put the scalded slices in the pot and turn on the fire. Add salt, cooking wine, pepper and monosodium glutamate. Stew the fire for about 5 minutes, then turn to low heat. Cover the pot and stew. It is estimated that the average old hen needs to stew for 2 ~3 hours. There should be ginseng and medlar at home, and several pieces can be stewed at the same time, which is very tonic.
Because you want to make up your mother's health, you must put more water, so there will be more chicken soup stewed, and the nutrition in chicken is stewed in soup, so chicken soup is more nutritious than chicken ~
Well, the time has passed, and the chicken is stewed. Put a few drops of sesame oil when cooking. As it is a tonic, don't put the rest of the dishes.
Question 9: the practice of stewing old hen soup;
First of all, if you want to buy an old hen, you must be a hen. Cocks are not as nutritious as hens. Better buy a live one and let him kill it for you.
Step 1: Blanch the cut old hen with boiling water for 3 minutes, then take it out and wash it with clear water, in order to remove the bloody smell of chicken.
Step two. Prepare a stew pot and ask what pot you stew. You can use a small aluminum pot casserole at home. If not, you can also stew it with a frying spoon. . Light the pan, pour less oil, and cut the onion and ginger into small pieces. When the oil is hot, put it in the oil pan and add pepper and aniseed. Then add water, and when the water boils, put the scalded slices in the pot and turn on the fire. Add salt, cooking wine, pepper and monosodium glutamate. Stew the fire for about 5 minutes, then turn to low heat. Cover the pot and stew. It is estimated that the average old hen needs to stew for 2 ~3 hours. There should be ginseng and medlar at home, and several pieces can be stewed at the same time, which is very tonic.
Because you want to make up your mother's health, you must put more water, so there will be more chicken soup stewed, and the nutrition in chicken is stewed in soup, so chicken soup is more nutritious than chicken ~
Well, the time has passed, and the chicken is stewed. Put a few drops of sesame oil when cooking. As it is a tonic, don't put the rest of the dishes.
Question 10: How to prepare the ingredients for the old hen in mutton pot?
500g mutton with skin
Or chicken wings/chicken legs chopped 500g.
2 onions
2 garlic heads
50 grams of ginger slices
Cinnamon 1 tablet
A few octagons
1 carrot
Green pepper 200 grams
Or two potatoes.
Or how many dried red peppers are used in chicken soup?
Proper amount of soy sauce
Or the right amount of sauce chicken pot.
Appropriate amount of rock sugar
The practice of chicken pot/mutton pot
The mutton/chicken is soaked in water and drained, and then boiled with strong fire and drained for later use;
Put oil in an iron pan, add ginger slices, half onion and garlic cloves, stir-fry until fragrant, and add rock sugar to burn out the sugar color;
Add mutton/chicken, add light soy sauce, or add light soy sauce to a chicken pot for coloring, stir-fry, heat the soup, add cinnamon and star anise or dried red pepper, bring to a boil with strong fire, and stew with low fire for 30/ 15 minutes;
Add carrots and optional potatoes and stew until half cooked;
Add the remaining onion, garlic cloves and all green peppers and simmer;
That is, the whole pot goes straight to the table.