How to make chicken sausages delicious, how to make chicken sausages delicious and simple

Normally, we throw away the chicken intestines when we eat chicken, the main reason is that the chicken intestines are difficult to handle. In fact, chicken intestines are very delicious when stir-fried, and they are definitely a delicacy that goes with wine and rice. There are many ways to fry chicken intestines, and I will introduce the specific methods and processing methods of chicken intestines as follows for friends' reference.

How to deal with chicken intestines: First, use a knife to cut the chicken intestines, turn out the dirty things inside, and rinse them with water; Then scrub with salt to remove the slippery mucus from the chicken intestines; Then it is scrubbed with water starch, also to remove the mucus; Finally, soak it in cooking wine for a while, then rinse it with clean water, boil the water, put the chicken intestines into the boiling hot water and blanch it, overcool it, then drain the water, put it in the refrigerator, and take it with the fry! The chicken intestines that have been treated in this way are very clean and do not smell at all.

Stir-fried chicken intestines with sour bamboo shoots: half a catty of chicken intestines, an appropriate amount of sour bamboo shoots, two pickled peppers, a few slices of ginger, and two cloves of garlic. Oil, salt, sugar, dark soy sauce, light soy sauce, oyster sauce, Lee Kum Kee garlic spicy sauce.

Put the oil, salt, sugar, dark soy sauce, light soy sauce, oyster sauce and Lee Kum Kee garlic spicy sauce in a bowl, add a teaspoon of starch and rinse with a little cold water to set aside, and chop the pickled pepper. Put oil in a pot, heat it, put the minced garlic in it over low heat until fragrant, turn to high heat, put the sour bamboo shoots and pickled pepper in and stir-fry for one minute. Pour in the chicken intestines and stir-fry until curly, pour in the seasoned sauce, and bring to a boil until the juice is thick.

Stir-fried chicken intestines with green onions and peppers: onion, green pepper, chicken fat, salt, light soy sauce, and cooking wine. Heat the pan and fry the chicken fat until the oil comes out.

Then put the onion strips and green pepper strips in and fry for a while, adding a pinch of salt; Then put the chicken intestines in and stir-fry quickly. Then put a little salt, chicken powder, pour a little cooking wine into it and stir-fry for a while.

Stir-fried chicken intestines with onions: 3 chicken intestines, 3 onions. Cut the chicken intestines, scrub them with salt, and rinse them with water; Cut into small pieces, add salt, wine, sugar, pepper, and shredded chili peppers to marinate and prepare; Wash the onion and cut into cubes; Add oil to the pot, stir-fry the ginger until fragrant, add the chicken intestines and stir-fry for a while, then add the onion and stir-fry until cooked, add a small amount of salt to taste.

Stir-fried chicken sausage with green peppers: Cut the green peppers and garlic moss into inch pieces for later use. Put ginger and garlic in the oil pot, put the chicken intestines, garlic moss, and green pepper into the stir-fry in turn, add the chili powder, cooking wine, white wine, vinegar, sugar, salt, and monosodium glutamate and fry for a while.

Stir-fried chicken sausage with sauerkraut: Wash the celery and cut it into sections. Cut the sauerkraut into shreds in advance, soak in water for about half an hour, and then remove and squeeze the water dry.

Put oil in the pot, put the garlic and stir-fry until fragrant after heating, pour in the sauerkraut and celery and stir-fry until fragrant, add water and sugar, cover and cook for a while, put salt to taste and then put the chicken intestines to fry the chicken intestines, pour the sauerkraut into it and mix well and thicken it.

Note: All the chicken intestines in the above various fried chicken intestines refer to the processed chicken intestines.

Garlic and celery chicken sausages.

Material. Chicken intestines to taste","Celery to taste","Onion 1/2 piece","1 large garlic clove","Cayenne pepper half a strip"Method.

Step11: Preparation Chicken intestines are chicken intestines that have been scalded directly from the chicken stall in the market!

Step22: Although the chicken intestines have been scalded, I will still scrape the excess fat in the chicken intestines with a spoon, so that it is not burdensome to eat!

Step33: Cut the chicken intestines into long sections, cut the celery and onion into sections, dice the garlic, and shred the chili pepper.

Step44: Stir-fry the onion in the pan first.

Step55: Stir-fry the yellow onion and stir-fry the garlic and chili pepper until fragrant.

Step66: Stir-fry the chicken intestines and celery over high heat.

Step77: Choke in the lid and simmer for about 2 minutes.

Step88: After simmering, add salt, sugar and pepper and stir-fry.

Step99: After the seasoning is completed, drizzle a little sesame oil to add fragrance and you're done!

The practice of stir-frying chicken intestines with fungus, first clean and blanch the chicken intestines in water, then fry the chicken intestines to dry the water, stir-fry the ingredients in another oil pan, and put the chicken intestines into the flavor, which tastes delicious, and goes down with rice and wine.

If we want to eat, we should clean it, rinse it with alkaline water and salt water, blanch it after washing, and boil it after blanching.

Chicken intestines can be eaten with sauce or marinated, and it is best to make them spicy, both of which taste good.

How do you make the chicken intestines, I think you can put it in a hot pot and it tastes good, or you can fry it and put it in your favorite barbecue sauce.

The airport is used to stir-fry pickled ginger, pickled sea pepper is very delicious, and the taste of stir-fried vegetables is very authentic.

The main dishes are stir-fried chicken intestines with green onion and pepper, stir-fried chicken intestines with green peppers, stir-fried chicken intestines with sauerkraut, etc.

1: Cut the chicken intestines with a knife, rinse them with water, and then remove the slippery mucus in the chicken intestines; It is then scrubbed with water starch.

2) Blanch the chicken intestines in boiling hot water.

3: Rinse with water and put in the refrigerator. The chicken intestines that have been treated in this way are very clean and do not smell at all.

4: Chicken intestines are usually difficult to deal with, so they must be cleaned more often to avoid eating dirty things.

In the case of chicken farms, you can stir-fry chili peppers with chicken intestines, which are particularly delicious.

1.Wash the ingredients. Cut the shutter knot, cut the chicken heart in half, slice the chicken gizzard, cut the chicken intestine and leek, and cut the chicken liver into pieces.

space。

2.Heat the ginger and garlic in a hot pan and stir-fry until fragrant, add the chicken offal and fry until it changes color, add the louver knot and stir-fry, pour in cooking wine, aged vinegar, light soy sauce and sugar, cover and simmer for 30 seconds, then add 150ml of boiling water and simmer for 2-3 minutes.

space。

3.Add leeks, salt, chicken essence and pepper and stir-fry evenly.

space。

4.Remove from heat and serve.

space。

5.Finished product.

Chicken sausage is delicious and easy to make:Ingredients: 400 grams of chicken breast and chicken thigh, 70 grams of lotus root, 100 grams of green onion, ginger and peppercorns, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 6 grams of salt, 50 grams of corn starch, appropriate amount of black pepper, 2 egg whites, appropriate amount of cooking oil.

Steps: 1. Puree the chicken, cut the lotus root, and add water to the green onion, ginger and peppercorns.

2. Break the lotus root and prepare the seasoning, light soy sauce, oyster sauce, black pepper and salt.

3. Add all the seasonings and stir well.

4. Add cornstarch to stir, add green onion and ginger water three times to the ear, and then add the lotus root crushed and stir.

5. Roll the cloth and put it in the refrigerator for about an hour to freeze it, and the dough can be enema.

6. Fill eight points full, and if there is a small bubble in the water, you can put the chicken sausage on low heat throughout the whole process.

<> "Prepare the ingredients: two pieces of chicken breast, shiitake mushrooms, carrots, corn.

Production steps: 1. Whip the chicken breast into a puree, add chopped shiitake mushrooms, chopped carrots, corn kernels, an appropriate amount of salt and chicken essence, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of minced garlic, and three spoons of starch and mix well;

2. Take an appropriate amount and put it on tin foil and wrap it;

3. When the water is boiled and steamed, it is searched in the half-small cave;

4. Let it cool, remove the tin foil, put it in a frying pan and fry it with less oil until golden brown.

Corn flour chicken sausage method:

Ingredients: 230 grams of chicken breast, 30 grams of corn flour, 30 grams of carrots, 30 grams of green beans.

Excipients: 4 grams of salt, 4 grams of white pepper, appropriate amount of cold water (about 110 grams).

Specific steps: 1. Prepare all the ingredients: chicken breast, corn flour, carrots, green beans, salt, white pepper water, cold water.

2. Clean the chicken breast, cut the chicken into about 3 cm, and the carrot into cubes.

3. Add the chicken breast, salt, white pepper and a small amount of cold water to the cooking cup.

4. After beating the minced chicken, pour in the green beans and diced carrots.

5. Carrots and green beans do not need to be crushed, and the taste of a few grains is also very good.

6. Add an appropriate amount of water to mix the corn flour with the minced meat, and add the water one by one until it is stirred into a smooth paste.

7. Scoop all the meat paste into the piping bag, and if there is no piping bag, you can replace it with a fresh-keeping bag.

8. Squeeze the meat paste into the sausage mold, no need to grease the mold, rinse and shake off the water in the inner wall.

9. Send the sausage mold with meat paste directly into the steamer, and use the "steaming" function to 100 degrees for 30 minutes.

10. Finished product drawing: