What seasoning is used for steamed chicken, and after the steamed chicken is ready, what seasoning c

One method 1250 grams of fresh chicken, 200 grams of medium cloud legs, 5 grams of refined salt, 0 5 grams of monosodium glutamate and pepper, 400 grams of chicken broth, 2 5 grams of sesame oil.

1. Select a stout chicken and take off the hat, peel off the soil at the root, wash it, and cut it into long squares 7 cm long, 3 cm wide and 0 5 cm thick. The legs are also cut into rectangular slices similar to the size of the chicken.

2. Take two pieces of chicken longitudinal, sandwich a cloud leg piece in the middle, and arrange it into a brick shape while clamping it until it is finished. Take a buckle bowl, use the chicken vertical hat to pad the bottom, neatly stack the chicken longitudinal slices and ham slices in the bowl, pour 50 grams of chicken soup, add 2 grams of refined salt, steam the basket with a strong fire, take out the buckle and turn it in the soup bowl.

3. Put the wok on fire, pour 350 grams of chicken broth, add 3 grams of refined salt, monosodium glutamate, pepper, taste the good taste, pour it into the soup bowl, and pour sesame oil on it.

Features: The soup is refreshing and bright, the chicken is fresh and tender, and it is fragrant and human.

Key: Chickens must be washed with water repeatedly. Cloud legs are washed with hot water to remove dirt and odors.

Reuse the chicken broth and steam it over high heat to absorb the flavor. Second, the steamed chicken is fresh and tender, delicious, fragrant and delicious. Here's how it is cooked:

Add the washed chicken to the sauce and put it in a pot (a large porcelain bowl with a lid), and then put the pot in a large pot and add water to steam through. After learning the knowledge of heat, Xiao Li thought that although the steamed chicken was delicious, the cooking and processing was too time-consuming. Can you uncover the mystery of Xiao Li's steamed chicken cooking?

It turns out that the secret of Xiao Li's steamed chicken firing improvement lies in adding salt to the water in the cauldron, because the boiling point of the brine is higher than that of clean water, so the temperature of the chicken heated by boiling water will exceed 100, shortening the cooking time. It is a good idea to use a thermometer to measure the boiling point of the brine and whether it changes with the increase in the concentration of the brine.

You can add some oyster sauce, sesame oil, Sichuan pepper, soy sauce, adding these seasonings are very delicious, and they are also very good-looking.

You can add a little shallot, ginger slices, rice wine, sesame oil, and edible salt, which can make the dish more flavorful and have a very good taste.

After it is ready, you can add some steamed fish soy sauce or soy sauce, these seasonings will make the chicken taste better and taste better.

After the steamed chicken is steamed, you can drop some sesame oil, which can increase the fragrance and umami of the dish, so that the dish tastes better and has an infinite fragrance.

After steaming the marinated chicken, you can dig up the branches and smear some sweet noodle sauce on the banquet, or sprinkle cumin powder, salt and pepper powder, pepper powder, plum sauce, chili sauce, garlic sauce, etc., you can add seasoning according to your preference.

Summary. Hello.

Ingredients for steaming whole chicken:

Ingredients: 1500 grams of chicken.

Excipients: 28 grams of mushrooms, 28 grams of ham, 70 grams of cuttlefish, 100 grams of rape heart.

Seasoning: 1 gram of pepper, 2 grams of monosodium glutamate, 8 grams of salt.

Features of Steamed Whole Chicken:

This dish is light yellow in color, decorated with red, green and yellow ingredients, the color is coordinated, and the meat is tender and fragrant.

How to steam the whole chicken:

1.Remove the internal organs of the chicken, remove the bursae, trachea and esophagus, rinse well, and put it in a soup pot and cook for 3 minutes.

2.Remove it, wash it with cold water, chop off the tip of the mouth and claws, cut off the jaw, cut off the tail, smash the thigh bone with the back of the knife, put the whole chicken into the glazed tile bowl, add refined salt (5 grams), steam it dry for about 1 hour in the cage, and then add water (1000 grams) to steam until it is soft and rotten.

3.Thinly slice the ham.

4.Cut mushrooms and cuttlefish into thin slices with an oblique knife.

5.Boil the rape heart with water, remove and set aside.

6.Put the wok on medium heat, boil the meat broth and refined salt, then put the mushrooms, cuttlefish, and choy sum into the blanch, then remove and drain the water.

7.Turn the whole chicken over with a hand spoon, put the cabbage sum around the whole chicken, put the mushrooms and cuttlefish on it, then cover the cooked ham slices, add monosodium glutamate, and sprinkle with pepper.

Preparation and ingredients for steaming whole chicken.

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Hello Steamed Whole Chicken Production Materials: Ingredients: Chicken 1500 grams Accessories:

28 grams of mushrooms, 28 grams of ham, 70 grams of cuttlefish, 100 grams of rape heart Seasoning: 1 gram of pepper, 2 grams of monosodium glutamate, 8 grams of salt Characteristics of steamed whole chicken: This dish is light yellow, decorated with red, green and yellow ingredients, color coordination, tender and fragrant meat and fragrant steamed whole chicken

1.Remove the internal organs of the chicken, remove the bursa, trachea and esophagus, rinse well, put it in a soup pot and cook for 3 minutes2Take it out, wash it with cold water, chop off the tip of the mouth and claws, cut off the jaw, cut off the tail, smash the thigh bone with the back of the knife, put the whole chicken into the glazed tile bowl, add refined salt (5 grams of laughing balance), steam it for about 1 hour in the cage, and then add water (1000 grams) and steam it until it is soft and rotten 3

Ham cut into thin slices 4Mouth mushrooms and cuttlefish are cut into thin slices with an oblique knife5Rape heart with clear closed water to boil, remove and set aside for 6

Put the wok on medium heat, boil the meat broth and refined salt, touch it and then put the mushrooms, cuttlefish, and cabbage sum into the blanch, then take it out, drain the water 7Turn the whole chicken over with a hand spoon, put the cabbage sum around the whole chicken, put the mushrooms and cuttlefish on it, then cover the cooked ham slices, add monosodium glutamate, and sprinkle with pepper.

Ingredients: 1500 grams of chicken Auxiliary materials: 28 grams of mushrooms, 28 grams of ham, 70 grams of cuttlefish, 100 grams of oily reeds and coarse vegetables, seasoning: 1 gram of pepper, 2 grams of monosodium glutamate, 8 grams of salt.

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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.