What ingredients to put in steaming the whole chicken

Ingredients: 1 chicken, green onion, ginger, 1 spoonful of cooking wine, 1 large ingredient, salt, jujube, wolfberry, pumpkin. Steps:

1. Deal with the purchased chicken first, disembowel it, remove the internal organs, and cut it into small pieces. 2. Boil some water, don't boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water. 3. Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the fishiness.

4. Put the cold chicken nuggets into the clay pot, pour in water, do not pass the chicken nuggets, put a large flap (one is enough, too afraid of the taste of spices to take away the umami of the chicken itself) and boil over high heat, at this time don't be afraid of trouble, be sure to use a spoon to skim out the foam on the surface of the soup, the taste of the chicken will be better. 5. Turn to low heat and stew until the meat is cooked, the time has to take nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as delicious as the slow fire made by the casserole. 6. Put a little salt at the end, simmer for a while, and put the salt last, otherwise it will make the meat hard.

7. When I waited for the chicken to stew halfway, I added some jujubes and wolfberries, and finally when the chicken was almost ready, I suddenly remembered that there was a steamed pumpkin in the pot over there, so I had an idea, cut off a few pieces of the pumpkin that had been steamed, and threw it into the chicken soup and stewed for a few minutes. When I eat it, there is no pumpkin flavor in the chicken soup, but the pumpkin has the fragrance of chicken, and it is crooked. I made it myself, I don't know how to make authentic stewed chicken, but the taste is still good, the queen mother said it is good, but no matter how you do it, the stewed chicken is indeed slow work.

3. Using a pressure cooker will save time, but the taste is not as delicious as that made by slow cooking in a casserole.

Hello, glad to answer for you. The formula is as follows: 1. Ingredients:

Chickens and yams. Excipients: red dates, wolfberry, ginger, salt, soy sauce, rice wine, jade dregs or rice starch.

2. Chop the chicken, add salt, rice wine, light soy sauce and corn starch, mix well, and marinate for 1 hour. 3. Add yam, red dates, wolfberries and ginger. Boil water in a steamer, add chicken pieces and steam for 10 minutes.

Chicken contains vitamin C, E, etc., the content of protein is high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the old man, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in human growth and development, which is one of the important ** fats and phospholipids in the dietary structure of Chinese.

Answer the mountain chicken. Steamed chicken is a specialty dish in some parts of Guangdong. When making steamed chicken, the internal organs of the chicken will be hollowed out, and then the inside of the chicken will be stuffed with ingredients such as mushrooms and shrimps, and then put into the steamer to steam through the water, and the steamed chicken will be delicious and juicy, smooth and delicate in taste.

To judge whether the steamed chicken is cooked thoroughly, you can poke it with chopsticks, and it can be poked without blood.

You can use mushrooms, and shredded ginger

Eggs, water, salt, soybean oil, chopped green onions. Can.

Three-yuan steamed chicken Ingredients: half a chicken. Dried longan, red dates, wolfberries, salt water.

Operation: 1. Wash the chicken, chop off the wings at the joint, cut the chicken body in half, and chop half into small pieces. 2. Put the chicken pieces in boiling water and blanch them for 30 seconds, take them out, put them in the pier and add condiments, cover the dish, and then put them in the steamer, steam them on high heat for about 40 minutes after the water is boiled, and then you can take them out and eat.

Nutritional value: Chicken - Chicken has the effect of warming and nourishing qi, replenishing essence and marrow, and replenishing deficiency and intellect Longan - Longan was known as Longmu in ancient times, also known as Longan, round eye, Fuyuan, puzzle, etc., and belongs to the genus Longan of the family Sapindaceae. The flesh of fresh longan is milky white, translucent, sweet as honey, and the flesh becomes dark brown after drying, and the texture is flexible, which is called longan meat.

Jujube - Jujube is oblong, dried or dried, and the fat and luscious ones are good, so there are red jujubes, large jujubes, dried jujubes, beautiful jujubes, and good jujubes. Jujube is rich in nutrients, including sugar, amino acids, iron, calcium, phosphorus, magnesium, potassium, and moreSteamed chicken across water, raw materials:

1 chicken (about 1500 grams). Ingredients: 50 grams of old salt (coarse salt over 10 years old), 25 grams of chicken broth powder, 25 grams of monosodium glutamate, 5 grams of pepper, 5 grams of sugar.

Method: (1) Initial processing of chicken (same as above), dry water. Stir-fry the old salt and crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, use it to rub the chicken cavity and chicken body, and marinate for about half an hour for later use.

2) Put the chicken into a small bamboo cage and put a round dish under the cage (for the original juice). 3) Put the bamboo cage and the round dish into the steaming cabinet and steam for half an hour. (4) Chop the chicken into large pieces when serving, pour the original juice, and if possible, you can heat it with an alcohol stove under the dish containing the chicken, and the effect is better.

Two. Ingredients: 1 light chicken (about 800 grams), 2 slices of ginger, 2 green onions, 100 grams of minced ginger, 50 grams of shredded green onions, 30 grams of Shao wine, a little sesame oil, 50 grams of peanut oil, 10 grams of refined salt.

Method: First use refined salt to rub the chicken body and chicken bore, then pour Shao wine into the chicken bore and shake well, then put in the ginger and green onion strips, steam them in the basket, remove the ginger and green onions, chop them on the plate, and build them back into the chicken shape. Boiled the oil in the pot, wait for the oil to boil, pour the boiling oil on the chicken noodles with a spatula, stir-fry the ginger and green onions, add sesame oil and mix well, and use it as an accompaniment.

Use a tray, than some medicinal herbs, such as red dates, ginseng, cinnamon, put a little wine, a chicken, and steam for an hour, these are our rural production methods.

Ingredient 1: shiitake mushrooms, black fungus, red dates;

Ingredient 2: Cordyceps flower + red date + wolfberry;

Ingredient 3: Add sand ginger, it tastes good.

I like to eat shrimp the most, add some chives, add some sesame oil, cool

Product name: Steamed chicken with winter melon.

Ingredients: chicken thighs, winter melon, ginger, oyster sauce, cooking wine, pepper, salt, chicken essence.

Method: 1. Use a knife to draw a circle at the bottom of the chicken thigh, then cut it along the direction of the bone, and kick the meat off the bone with a knife.

2. Cut the chicken thighs into medium-sized pieces, add salt, pepper, cooking wine, chicken essence, ginger and oyster sauce 3, stir well and marinate for 10 minutes.

4. Put the winter melon cut into cubes and sprinkle with some salt.

5. Spread the marinated chicken on top of the winter melon.

6. Steam in a pot of boiling water for 10 minutes.

7. The delicious and low-fat "winter melon steamed chicken" is ready.

Ingredients: 1 chicken (about 2 catties), 2 teaspoons of salt, some ginger, shallots and garlic powderAfter the chicken is cleaned, drain the water; Chop off the chicken's feet, apply salt to the whole body of the drained chicken, and massage the chicken a few times with your hands to allow the salt to fully penetrate in.

2.Sprinkle ginger, shallots, and garlic powder and coat the whole body of the chicken.

3.After marinating for 15 minutes, after the water in the pot is boiling, steam on high heat in the steamer for 15 minutes4After turning off the heat, steam for 5 minutes and then open the lid, it is best to use a stainless steel dish for steaming chicken, so that the heating is more even, and the heat transfer is faster.

5.After a little cooling, chop the pieces and serve.

Ingredient Ingredient.

Chicken nuggets, chicken nuggets. 300g

Daylily daylily.

15 red dates.

8 red dates. Excipients Excipients.

Salt spoon shredded ginger (2 slices), 2 slices of cooking wine, 5 drops of soy sauce (marinate and put on a plate) 2 tablespoons.

Recipe Preparation of steamed chicken (Cantonese taste).

1. Red dates Daylily (golden needle) soaked in water for about half an hour, the red dates were pitted, and the gold needles were removed from the flower core. 1. Step 1 of the preparation of steamed chicken (Cantonese flavor).

2. Cut the chicken pieces, drain the water, prevent salt Cooking wine and ginger shredded marinate. It is best to marinate for more than 1 hour, not too long, otherwise the chicken nuggets will be watery and affect the texture. Step 2 of the preparation of steamed chicken (Cantonese flavor).

3. Put some gold needles at the bottom of the plate, and then put the marinated chicken pieces on the plate. Actually, I put a lot of gold needles, according to personal preference. Step 3 of the preparation of steamed chicken (Cantonese flavor).

4 Put the water to a boil and steam for 10-15 minutes, I personally prefer 10 minutes, the chicken that has just passed the fresh is the most tender and delicious.

Steamed chicken with straw mushroom oyster sauce 1Remove the roots of the fresh straw mushrooms and boil them in boiling water for 2Wash the chicken and chop it into chunks3

Add the straw mushrooms and chicken pieces to the green onions, ginger stalks, oyster sauce, dark soy sauce, ginger stalks, corn starch, sesame oil, chicken essence, and an appropriate amount of salt, stir well, pour them into a plate and steam for 10 minutes.

Others don't know that a drop of sesame oil should do.

Steamed chicken with goji berries.

Qi and blood nourishing recipes Pregnant women's recipes Nourishing yin and nourishing blood health care recipes Yin tonifying recipes.

Taste: salty and fragrant Processing technology: Raw materials for steamed wolfberry steamed chicken: Main ingredients: 1200 grams of old hens.

Auxiliary materials: 15 grams of wolfberry.

Condiments: 5 grams of salt, 20 grams of shallots, 10 grams of ginger, 2 grams of white pepper, 30 grams of rice wine to teach you how to make steamed chicken with wolfberry, what is delicious and nutritious to put in steamed chicken?

How to make steamed chicken with wolfberry to be delicious.

1.Wash the chicken, put it in boiling water to soak it through, scoop it up and put it in cold water to wash the white foam and drain the water.

2.Put the wolfberries into the abdominal cavity of the chicken, then put the belly up into a sea bowl or casserole, add green onion (cut into strips), ginger (cut into slices), rice wine, appropriate bone broth, white pepper powder, seal the basin with wet white cotton paper, and steam the basket with fire for 2 hours to remove.

3.Tear off the sealed white cotton paper, pick off the ginger slices, green onion segments, and then put salt seasoning. The secret of making steamed chicken with wolfberry: 1The purpose of the sealing is to make the raw material less breathable, and the actual effect will be better.

Tender old hens have the effect of nourishing blood and gas, nourishing essence and filling the marrow, folk customs are common in giving birth, after illness, postoperative nourishment, with wolfberry to benefit the kidneys, invigorate the qi and nourish the blood, clear the liver and fire and benefit the kidneys. It is suitable for liver and kidney yin deficiency, physical fatigue, qi and blood deficiency, fatigue, dizziness and other symptoms.

Tip - Food Restraint:

Goji berries: Goji berries are generally not suitable for taking with too many hot and humid tonics such as dried longan, red ginseng, red dates, etc.

Ingredients: 500g chicken wings or drumsticks (optional), 10 shiitake mushrooms, 1 green onion, 2 tbsp rice wine, 1 tbsp oyster sauce, 1 2 tsp sea salt, 1 4 tsp sugar.

Method 1: Wash the dried shiitake mushrooms and soak them in water until soft, then remove the stems and slice them for later use.

2. Wash the chicken and marinate in the marinade for 30 minutes.

3. Cut the green onion into sections and set aside.

4. Put the shiitake mushrooms and marinated chicken in the same bowl, start a steamer, steam over high heat for about 25 minutes, and sprinkle with green onions before cooking.

Ingredients: bamboo, chicken, wine, salt, sugar, light soy sauce, shredded ginger, green onion, raw oil.

Method 1: Soak the bamboo in water until soft and cut it into small pieces about five centimeters long.

2. Wash and chop the chicken, marinate it with wine, salt, sugar and light soy sauce.

3. Bamboo flying water, put it in the marinated chicken and mix well, put the ginger shreds, green onions, and raw oil.

4. Put it in a pot and steam it over high heat for 7 to 8 minutes.

Ingredients: chicken thighs, potatoes, garlic, light soy sauce, dark soy sauce, rock sugar, pepper, chicken essence, cooking wine, water starch.

Method 1: Wash the chicken thighs and cut them into pieces, soak them in cold water and add some cooking wine to remove the smell.

2. Peel the potatoes and cut them into hob pieces and put them in water for later use.

3. Add people to the cooking oil, wait for the oil to be heated for 6 layers, put in the rock sugar to boil, and then add the chicken pieces and fry until the oil comes out.

4. Put in two tablespoons of light soy sauce and dark soy sauce, 4 tablespoons of cooking wine, minced garlic, pepper and a little salt.

5. Add an appropriate amount of water to cover the ingredients, cover the pot and simmer over medium heat for 15 minutes. To prevent the pot from overflowing, place a chopstick between the lid and the pot.

After a few minutes, turn to high heat to reduce the juice, then add a little chicken essence, add a little water starch (easy to hang color), and sprinkle some green onions before the pot is more fragrant!

Ingredients: chicken wings, salt, pepper salt, paprika.

Method 1Wash the chicken wings you bought.

2.Marinate for 2 hours, preferably in the refrigerator if it's hot.

3.Put a little oil in a pan and fry slowly over low heat.

4.When both sides are golden brown, sprinkle salt and pepper on both sides and continue to fry for a while.

Ingredients: 1 yellow rooster (weighing about 1000 grams), 20 grams of banyan root. 15 grams of seasoning oyster sauce, 100 grams of rice wine juice and pear slices, 2 grams of codonopsis, yam slices and angelica, 10 grams of dark soy sauce, salt, monosodium glutamate, chicken essence and wet starch, 8 grams of green onions, ginger slices and garlic slices, 15 grams of sesame oil, 2000 grams of salad oil, 1000 grams of broth, 5 grams of chopped green onion.

Method 1: Slaughter the rooster, scald the hair with hot water, disembowel it from the abdomen, take out the internal organs, cut it into pieces weighing about 15 grams after washing, and marinate it for 2 hours with 5 grams of oyster sauce, 5 grams of dark soy sauce, rice wine juice, 3 grams of monosodium glutamate, 5 grams of chicken essence; Cut the root of Banlan into small pieces with Codonopsis, yam tablets, and angelica to wash and control water.

2. Put salad oil in the pot, cook until it is 70% hot, soak and fry the chicken pieces over low heat for 4 minutes until the skin is crispy.

3. Leave 25 grams of salad oil in the pot, put the green onions, ginger slices, and garlic slices in the pot when they are hot, stir-fry them over medium heat until fragrant, add the banlan root, pear slices, codonopsis, yam slices, angelica, and chicken nuggets, put in the remaining oyster sauce, dark soy sauce, chicken essence, salt, and broth to boil over low heat, cover the lid and simmer for 40 minutes until crispy, and remove the chicken pieces and put them on the plate.

Summary. It can be cooked with chicken in soup or together, and the main important ones are angelica, ginseng, codonopsis, and wolfberry. Because this concentrated tonic is ginseng, which is a relatively large tonic for qi, and the others are warm tonics, so now it is generally possible to put some artificially bred ginseng or codonopsis and wolfberry chicken cooking.

It can be cooked with chicken in soup or together, and the main important ones are angelica, ginseng, codonopsis, and wolfberry. Because this concentrated tonic is ginseng, which is a relatively large tonic for qi, and the others are warm tonics, so now it is generally possible to put some ginseng cultivated by Yu Yin Omen or codonopsis and wolfberry chicken to cook with Hu.

What tonic to put in mule paste steamed chicken.

What tonic to put in mule paste steamed chicken.

Mule paste and goji berries are the best. Because wolfberry is warm. And the flavor is not heavy, so the staring delay will not affect the tender taste of the muscles. And it can play a role in supplementing laughing gas.