What if the salted chicken is too salty?
The preserved chicken itself is salty, so you can add more water when making chicken soup. After cooking, divide it into two parts, one is cooked with winter melon soup, and the other is refrigerated to make noodles or something. It's delicious. Of course, you can also soak the frozen chicken in water in advance to remove some salty taste.
What if the salted chicken is salty?
Pickled chicken is salted, and the best way is to make soup. Drinking soup in winter can replenish the water lost in the body. Mung beans, lotus seeds and wax gourd are all ingredients for clearing away heat and losing weight. Coupled with the preserved chicken made of free-range native chicken, the soup is delicious and nutritious. The preserved chicken itself is full of flavor after pickling, and it can make many kinds of delicious food simply without complicated seasoning and cooking. In the fast-paced life, a preserved chicken is prepared in the refrigerator, and the chef can make delicious Aauto faster dishes in minutes.
Chicken soup with mung bean, lotus seed and winter melon
The mung bean and lotus seed stew is crisp, the chicken is just crisp and not rotten, and the color of the skin is very beautiful. Wax fragrance, mung beans, lotus seeds and wax gourd are all delicious, and chicken is also delicious. Cut two chicken wings, two chicken feet and a chicken leg, which is enough to make a pot of soup.
Ingredients: mung bean, lotus seed, wax gourd, preserved chicken, ginger, onion, cooking wine and water.
Exercise:
1. Wash a handful of mung beans and lotus seeds and soak them in water with an electric pressure cooker. When soaking mung beans, cut the chicken, peel the ginger, wash and slice it, put it in the rice cooker together and add water. The preserved chicken itself is salty, so the water can be a little more. Cover the rice cooker and start making soup. After steaming, cook for about 15 to 20 minutes.
2. Cut the melon and chopped green onion when cooking chicken soup. The thickness of the wax gourd block is two centimeters, not too thin, so it is easy to cook.
3. Skim the cooked chicken soup and pour it into the casserole. Put the wax gourd slices into the casserole, too. Add two spoonfuls of cooking wine, cover the lid, bring to a boil over high heat, and simmer for about five minutes until the wax gourd becomes transparent.
Method for making preserved chicken
1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.
2. Take a porcelain dish bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, white sugar and broth with good taste into a cage, steam it, take it out and turn it over in a large porcelain dish.
Matters needing attention in curing preserved chicken
1, bacon is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.
2. The dried chicken should be boned first, and then the leg bones. Must be close to the bone into the knife, pay attention to keep the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.
3. Add dried red pepper and fermented soybean to steam, which tastes better.
There are various varieties of bacon, and the varieties can be changed.
5. Cover the steamer tightly and steam on medium fire 1 hour.