How chickens are cooked, how to cook chicken gizzards

The boiled chicken is smooth and fragrant, spicy and delicious.

Half or 1 green pepper, 3 slices of ginger, 30 grams of rock sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of salt

Appropriate amount of water, appropriate amount of cooking oil, half an onion, a three-yellow chicken, a little star anise cinnamon, and an appropriate amount of carrots and potatoes.

2. Soak the chicken pieces in blood water and rinse them and drain the water.

3. Heat the oil, stir-fry the ingredients, add the bean paste and sweet noodle sauce and stir-fry until fragrant.

4. Add the stir-fried or blanched chicken pieces and stir-fry evenly.

5. Add three tablespoons of light soy sauce and one spoonful of pepper, add water to cover the chicken, and simmer over high heat.

6. After the water boils, add carrots, onions (black fungus, potatoes, shiitake mushrooms and other side dishes) and other side dishes to reduce the juice over high heat.

7. Put a little salt in the juice after harvesting, and put red pepper in the green pepper to taste spicy.

Three loess chicken, 50 grams of shiitake mushrooms (fresh), carrots, enoki mushrooms, fungus

Excipients: two eggs, a little green onion, a little ginger, a little garlic, 50 grams of cooking wine, 40 grams of soy sauce, 10 grams of sugar, 10 grams of sweet paste, 1 gram of salt, 50 grams of peanut oil

1. To remove the blood water, first remove the blood water from the chicken pieces to prevent the chicken from having a fishy smell or peculiar smell, and to prevent the chicken from being rancid

2. Simmer, add ginger, shiitake mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, light soy sauce, cooking wine, etc.) to simmer in a pressure cooker. There is a difference between the north and the south in the length of time of stewing, the north likes to eat the meat off the bone, and the south likes to eat strong meat, so the north is longer than the south;

3. The juice is generally collected in a casserole, the purpose of which is to retain the original flavor of the yellow stewed chicken for a long time. When collecting the juice, add appropriate seasonal vegetables, so that the yellow stewed chicken has a complete range of meat, soup and vegetables, and is rich in color, fragrance and taste.

1. Wash the mushrooms, squeeze out the water, remove the stems, and slice themEggs are beaten apart;

2. Wash the chicken, drain it, chop it into pieces, and marinate it in 10 grams of soy sauce for 10 minutes

3. Put the pot on the fire, add peanut oil and cook until it is hot, put in the chicken pieces sticky with egg liquid, fry it until golden brown, pour it into a colander and drain the oil

4. Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and fry slightly

5. Then add soy sauce, cooking wine, sweet noodle sauce, green onion, ginger, minced garlic, burn slightly, pour into the casserole, add chicken broth, boil over high heat, skim off the foam, and then simmer over a slight fire until crispy;

6. Put the casserole on a slight fire, add the mushrooms, and simmer for about 15 minutes.

1.When boiling chicken, put a handful of soybeans and cook it with the chicken, even if it is an old chicken, it is easy to cook rotten.

2.The chicken itself contains monosodium glutamate, "leucorrhoea monosodium glutamate". When cooking fresh chicken, you only need to put the right amount of oil, salt, green onion, ginger, and soy sauce, and the taste is delicious.

If you enlarge the seasoning, Sichuan pepper and other thick seasonings, it will drive away or cover up the umami of the chicken. Unless it is to get rid of the foul smell, it must be used. Under normal circumstances, roast chicken does not need peppercorns and ingredients.

3.The method of identifying raw and cooked chicken: (1) After the predetermined cooking time, maintain a certain water temperature, and see that the chicken body has floated, indicating that the chicken has been cooked; (2) Take out and pinch the chicken thigh with your fingers, the meat has become hard and there is a slight feeling of detachment, indicating that the meat is cooked; (3) Prick the chicken leg with a toothpick, if there is no blood flowing out, it means that it is cooked.

Ingredients: 300g chicken gizzard, 1 tablespoon XO sauce.

Excipients: a little vegetable oil, 1 cucumber.

Steps:1First, wash the gizzards.

2.Cut off the surrounding grease and dust.

3.Simple crosses have long been Zen cut flowers.

4.Cut it all up and set aside.

5.Prepare a cucumber and slice it directly.

6.Heat the pan with a little oil.

7.Add a tablespoon of XO sauce and sauté until fragrant.

8.Add a little chopped green onion.

9.Sauté until fragrant. <>

10.Pour in the chicken gizzards.

11.Stir-fry over high heat.

12.When the chicken gizzards are all discolored, add the cucumber slices.

13.Stir-fry lightly twice.

14.Add a little green onion, and the cucumber slices do not need to be fried until fully cooked, and can be slightly soft.

15.Serve and enjoy

Method 1: Braised chicken gizzards.

Braised chicken gizzard is a home-cooked dish with a delicious taste and a crispy mouthfeel. The production process is simple, and the ingredients you need are easy to buy. Here's how to make it.

Ingredients: 500g chicken gizzard; 3 slices of ginger; 2 green onions; 1 tablespoon cooking wine; 2 scoops light soy sauce; 1 scoop dark soy sauce; Rock sugar to taste; Appropriate amount of chicken essence; Appropriate amount of water.

Steps: 1. Clean the chicken gizzard and cut it into chunks for later use.

2. Heat the pan with cold oil, add ginger slices and green onions and stir-fry until fragrant.

3. Add the chicken gizzard and stir-fry until the surface changes color.

4. Add cooking wine, light soy sauce, dark soy sauce, rock sugar, chicken essence and an appropriate amount of water, bring to a boil and turn to low heat and simmer.

5. Simmer for about 30 minutes until the chicken gizzards are flavored and the soup is thick.

Method 2: Spicy chicken gizzards.

Spicy chicken gizzard is a spicy and delicious snack that goes well as a snack or a late-night snack. Here's how to make it.

Ingredients: 500g chicken gizzard; ginger to taste; Appropriate amount of green onion; Dried chili peppers to taste; Peppercorns to taste; 1 tablespoon cooking wine; light soy sauce 2; salt to taste; Appropriate amount of chicken essence; Vegetable oil to taste.

Steps: 1. Clean the chicken gizzard and cut it into chunks for later use.

2. Cut the ginger and green onion into minced pieces, and cut the dried chili pepper into segments for later use.

3. Heat the pan with cold oil, add ginger, chopped green onion and dried chili pepper and stir-fry until fragrant.

4. Add the chicken gizzard and stir-fry until the noodles change color.

5. Add cooking wine, light soy sauce, salt, chicken essence and an appropriate amount of water, bring to a boil and turn to low heat and simmer.

6.Simmer for about 15 minutes, grind the peppercorns into powder, sprinkle them on the chicken gizzards, then add an appropriate amount of vegetable oil, and stir-fry evenly.

7. Cook until the soup is thick and the chicken gizzard is flavorful, and then it can be eaten out of the pot.

Method 3: Stir-fry the chicken gizzards.

Stir-fried chicken gizzard is a delicious and colorful dish that is simple to make and easy to use. Here's how to make it.

Ingredients: 500g chicken gizzard; 1 green and 1 red pepper; Appropriate amount of minced ginger; minced garlic to taste; 1 tablespoon cooking wine; 2 scoops light soy sauce; salt to taste; Appropriate amount of chicken essence; Vegetable oil in moderation.

Steps: 1. Clean the chicken gizzard and cut it into thin slices for later use.

2. Cut the green and red peppers into small pieces for later use.

3. Heat the pan with cold oil, add the orange and stir-fry the minced ginger and garlic until fragrant.

4. Add the chicken gizzard and stir-fry until the surface changes color.

5. Add cooking wine, light soy sauce, salt, chicken essence and an appropriate amount of water, stir-fry evenly.

6. Add green and red peppers and stir-fry until cooked through.

7. Finally, add an appropriate amount of vegetable oil and stir-fry quickly.

1. Ingredients: 400 grams of chicken gizzards.

2. Excipients: 3 grams of salt, 5 grams of soy sauce, 5 grams of ginger, 5 grams of garlic, 10 grams of millet pepper, 5 grams of cooking wine, 2 grams of pepper, 10 fresh peppers, 5 grams of chives.

3. Wash the chicken gizzard and cut it into thin slices for later use.

4. Add pepper, cooking wine and ginger shreds, mix well and marinate for 20 minutes.

5. Stir-fry the minced ginger and garlic in hot oil, and stir-fry the chicken gizzards.

6. Stir-fry the chicken gizzards until they change color and the moisture dries.

7. Add millet pepper and green peppercorns and stir-fry together.

8. Add a little braised soy sauce, add salt and stir-fry evenly.

9. Add the green onion before cooking.

Chicken gizzard is the stomach of chicken, in the past, chicken gizzard was an important appearance in front of people's eyes, now the practice of chicken gizzard is also colorful, chicken gizzard is delicious, and then with other ingredients is a delicious dish.

How to make the chicken gizzard delicious.

Menu introduction. Stir-fried chicken gizzard with capers, using the sour taste of capers to completely remove the fishy smell of the chicken gizzards, this dish is simply a delicious appetizer.

Preparation of ingredients. 250 grams of chicken gizzards, 1 red pepper, 1 green garlic, 2 millet peppers, 1 small piece of ginger, half a teaspoon of salt, 2 capers, 1 sharp pepper, 1 green onion, 4 cloves of garlic, 1 tablespoon of cooking wine, a little chicken essence.

Methodological steps. 1. Slice the chicken gizzards, cut capers, red peppers, peppers, green garlic and millet peppers into sections, and mince the green onions and garlic.

2. Add cooking wine to the chicken gizzards, mix well, and marinate for about 10 minutes.

3. Wait for the pot to heat up, pour in a little oil, after the oil is hot, add the minced green onion and garlic and stir-fry until fragrant.

4. At this time, add the marinated chicken gizzards, fry until they change color, and then add capers.

5. Stir-fry evenly, add green garlic and millet pepper, stir-fry for 3 minutes, then invade the green and red peppers, add salt and monosodium glutamate, and continue to stir-fry for about 2 minutes.

Cooking skills. 1. Marinate the chicken gizzard in cooking wine for a while to remove the fishy smell.

2. Capers are already edible directly, so you don't need to fry them for too long, and you can put them in at the end.

3. Capers contain salt, so reduce the amount of salt accordingly.

A home-cooked recipe for chicken gizzards.

How to make the chicken gizzard delicious.

200 grams of chicken gizzards, 1 small handful of dried fungus, 2 fresh chili peppers, green onions, ginger, garlic, 1 tablespoon of Lao Gan Ma chili sauce, 2 tablespoons of cooking oil, 1 teaspoon of cooking wine, 1 teaspoon of sugar, 1 teaspoon of starch, and a little salt.

Methodological steps. 1. Wash the chicken gizzard into slices with a razor blade, put ginger slices, cooking wine, dry starch and salt in the chicken gizzard slices for more than ten minutes to select the fungus, tear it into small pieces by hand, and cut the pepper into rings.

2. Mix a bowl of juice with cooking wine, starch, salt and sugar before stir-frying, which can save cooking time and make the chicken gizzard more tender.

3. After the pot is hot, pour in the cooking oil, wait for the oil temperature to rise to about 60 degrees, pour the marinated chicken gizzard into the pot and slide it, the chicken gizzard slides open for six or seven years, and then put it out for later use.

4. Stir-fry the oil again, add the green onions, ginger and garlic and stir-fry until fragrant, and pour in a spoonful of Lao Gan Ma spicy sauce to cook until fragrant.

5. Add the chicken gizzard and fungus that have just finished the oil and stir-fry over high heat for about one minute.

6. Pour the prepared fresh chili peppers into it, and then pour the juice prepared in advance, and reduce the juice on high heat, and the spicy old godmother stir-fried chicken gizzard will be made.