How to mix the chicken rack, how to mix the chicken rack

2 chicken racks. Ingredients: 1 green onion (only use green onions), ginger, coriander (put a bundle as thick as your thumb, at least 2 stalks), thirteen spices, cooking wine, salt, sugar (1 and a half spoons), the thinnest chili noodles (1 and a half spoons), salt and sesame seeds.

Method: Chop the chicken rack into pieces of appropriate size and put it in a container, add chopped green onion and ginger, thirteen spices, cooking wine and salt and stir evenly for about 20 minutes;

Cut the coriander into centimeters or so of coriander foam, sugar and chili flakes in a small bowl and set aside;

Take a large spoon with a pointed bottom, add a little oil to heat, pour the sugar and chili noodles into it and fry it slightly, pour the chicken rack in, stir-fry 2 3 times and add coriander. After adding the coriander, stir-fry all the food evenly and then cover the pot, turn the heat down slightly, stir-fry every 3 minutes or so, about 10 15 minutes, add cumin and sesame seeds to get out of the pot.

Suggestions: 1. Put more salt than usual, you can taste it first after putting it, slightly salty is the best;

2. Put more sugar and chili noodles, my personal taste is heavier, generally it is an ordinary small bowl of rice at home with 7 points full (of course, half chili noodles and half sugar);

3. It is best to roughly remove the yellow oil block on the chicken rack, because there will be a lot of oil in the process of chicken rack frying, but there is no need to pick any left, otherwise the unique fragrance of animal fat will be gone;

4. When heating, just add a little salad oil to the pot, mainly to fry the sugar and chili noodles, because the chicken rack will be oiled when stir-frying;

5. Actually, my favorite dish is coriander, all the flavors are just right and delicious, but I also tried to add more, but I found that the spicy and fresh were taken away by the coriander flavor;

6. Don't put water when stir-frying, add a little chicken essence to enhance the flavor.

The preparation of mixing the chicken rack is as follows:

Tools Ingredients: 1 chicken skeleton, 1 green onion, 3 slices of ginger, 1 tablespoon of cooking wine, 1 pinch of pepper residue, 1 star anise, 1 bay leaf, 1 small piece of cinnamon, 3 cloves of garlic, 1 handful of cooked peanuts, 1 3 onions, 2 coriander, 2 spoons of light soy sauce, 2 spoons of vinegar, 2 spoons of oyster sauce, 2 spoons of sugar, 1 spoon of sesame pepper oil, 1 tablespoon of chili noodles, 1 tablespoon of cumin powder, 1 tablespoon of sesame seeds, 1 tablespoon of cumin grains, a little salt, oil, pot.

1. Peanuts can be bought directly ready-made, I fry them myself, put peanuts in cold oil in a cold pan, stir-fry over low heat until the peanuts crackle, and they will be crispy after they are cooled.

2. Prepare green onion and ginger slices, shred the onion, mince the garlic, and cut the coriander into small pieces.

3. After the chicken rack is washed, put it in a pot under cold water, add green onions, ginger slices, a tablespoon of cooking wine, peppercorns, star anise, bay leaves and cinnamon, boil over high heat until boiling, skim off the surface foam, and cook over medium-low heat for about 20 minutes.

4. Heat cooking oil in a pot, add chili noodles, minced garlic and sesame seeds in a small bowl, and pour hot oil to fry until fragrant.

5. Add light soy sauce, vinegar, oyster sauce, sugar, pepper oil, cumin powder, cumin grains and a little salt, stir well to make a sauce.

6. Take out the cooked chicken rack and let it cool, tear it into small pieces and put it in a container.

7. Add the shredded onion, peanuts and coriander, and pour in the mixed sauce.

8. Mix evenly and serve on a plate.

1. Cook the chicken rack in a pot under cold water, remove the foam after boiling, add ginger slices and green onions, and continue to cook for 30 minutes, the chicken soup can be kept and continued.

2. If the chicken rack is cooked for too long, it is easy to break when mixing.

3. After the chicken rack is cooked, it is put out to cool and torn into large pieces.

4. Add minced garlic, minced chives, minced coriander and various seasonings on it and mix well, and finally sprinkle with cooked sesame seeds, and you're done.

Cold chicken rack is a Northeast special flavor mixed dish, is the chicken rack cooked and then with accessories, mixed with seasonings, the flavor is unique, delicious, very delicious, the following for you to introduce the specific practice.

3 chicken racks, 1 shallot, half a carrot, and an appropriate amount of coriander.

Green onion, ginger, salt, monosodium glutamate, Sichuan pepper, star anise, cooking wine, sugar, aged vinegar, soy sauce, sesame oil, oil.

Clean up the chicken racks and control the moisture. Chop the green onions, ginger, prepare the peppercorns, star anise and set aside.

Put the chicken rack in a pot of cold water and bring to a boil, after boiling for one minute, remove the chicken rack, wash it with water (blood and foam), and drain the water.

Put water back into the pot, put in the chicken rack, add Sichuan pepper, star anise, salt, soy sauce, a little sugar, cooking wine, bring to a boil over high heat, turn to low heat and simmer. Cook for about 20 to 30 minutes (insert the chicken rack with chopsticks to plug it through), and after the chicken rack is cooked, turn off the heat.

After the boiled chicken rack is cooled (not hot), break the chicken rack into pieces by hand and remove the chicken tail.

Peel the shallots, wash them with water, control the moisture, cut them into shreds, peel the carrots, wash them with water, control the moisture, and cut them into shreds.

Wash the parsley with water, drain it and cut it into small pieces. Finely chop the garlic.

Put the broken chicken rack into a pot and add the shredded shallots, shredded carrots and minced garlic. Add a pinch of salt, monosodium glutamate, a spoonful of sugar, a spoonful of aged vinegar, and a spoonful of soy sauce, mix well.

Then add the coriander, add a spoonful of sesame oil, and mix evenly.

Summary. Hello dear. The method is divided into four steps1 4 The chicken rack bought back, tear it into small pieces, put it for later use2 4 Put water in the pot, blanch the chicken rack, and remove the blood foam3 4 Put in salt, sugar, light soy sauce, Sichuan pepper powder, aged vinegar, chili oil, chopped green onion, cooked sesame seeds, sesame oil and mix well4 4 Mix it and that's it, anyway, I eat it myself very fragrant o( o

The practice of special mixed chicken racks.

Hello dear. The method is divided into four steps1 4 The chicken rack bought back, tear it into small pieces, put it for later use2 4 Put water in the pot, blanch the chicken rack, and remove the blood foam3 4 Put in salt, sugar, light soy sauce, Sichuan pepper powder, aged vinegar, chili oil, chopped green onion, cooked sesame seeds, sesame oil and mix well4 4 Mix it and that's it, anyway, I eat it myself very fragrant o( o

Pro, method 2 ingredients: chicken rack, green onion, ginger, garlic, coriander. 1. Wash the chicken rack, add water to the pot, add pepper, star anise, cinnamon, bay leaves, salt, bring to a boil over high heat, remove the foam, turn to low heat, and cook for 20 minutes.

2. When boiling the chicken rack, cut the green onion foam, garlic foam (add a spoonful of chicken broth), and coriander foam. 3. After the chicken rack is cooked, cool it slightly for a while, break the chicken rack into small pieces 4, pour in the green onion foam, garlic foam, coriander foam, add monosodium glutamate, cumin, and chili noodles and mix well.

Pro, the main ingredient of the Northeast cold chicken rack is 2 chicken racks. Excipients:

Appropriate amount of garlic, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, half a spoon of sesame oil, half a tablespoon of chili oil, 1 tablespoon of raw soup. 1. Clean the chicken rack, put rice wine in a pot under cold water and blanch it; 2. Re-sit in the pot and put the boiling water into the blanched chicken rack, add the ingredients, peppercorns, green onions and ginger slices and cook for a minute to take out and let cool, and break into large pieces; 4. Crush the garlic and leave for 5 minutes; 5. Sauce adjustment: put all the accessories in a bowl and stir evenly; 6. Cut the coriander into inch pieces and put them in a basin, pour in the adjusted juice and mix evenly.

Spicy chicken skeleton

Ingredients: chicken bones, onions, cumin, paprika.

Method:

1. Boil the chicken bones in water, cut them into small pieces, and drain the water. Heat the oil in the pot, add the onion, and dry chili peppers and stir-fry until fragrant, then add the cut chicken skeleton and stir-fry;

2. Add cooking wine, chicken powder, chili powder, cumin powder, Sichuan pepper powder, cumin, sugar, soy sauce, salt, and stir-fry over high heat until the juice is dry.

Sauce chicken skeleton

Ingredients and seasoning: chicken bones, green onions, ginger, garlic, dark soy sauce, chili, sugar.

Method:

1. Prepare the ingredients.

2. Cut the chicken skeleton into pieces, put it in a pot and put water.

3. Bring to a boil. Discard the broth.

4. Pour oil, add ingredients, chili pepper, and stir-fry. Add water until half of the chicken skeleton is served. Reduce the heat, add dark soy sauce, a pinch of sugar and salt. Bring to a boil after 10 minutes.

5. Reduce the juice over high heat. Finish.

Chicken bones stewed with potatoes

Ingredients: chicken bones, potatoes.

Excipients: green onion, ginger, sugar, light soy sauce, dark soy sauce, seasoning.

Method:

1.Wash the chicken skeleton, boil the pot under water, blanch the blood, and remove the cold water.

2.If the potato is large, 1 is enough, and the small one'Just 2 words, break them into pieces with a knife (good taste) and set aside.

3.You don't need too much oil, just stir-fry the amount of vegetables. When the oil is hot, add the chicken skeleton and stir-fry, about two minutes, when the individual skeleton is slightly colored, add the green onion and ginger, and continue to stir-fry.

4.Add the chicken bones with green onion and ginger and continue to stir-fry for a while, add 3 level spoons of sugar, I used 5 grams of baby milk powder scoop size. Continue to stir-fry and color.

5.Stir-fry until the surface of the chicken skeleton is slightly colored, add light soy sauce and dark soy sauce, bring to a boil, and add water.

6.Add water, add potatoes, 1 large ingredient and salt. Serve on a plate!