What ingredients do you need for braised chicken, and what do you need to make braised meat?

Method 1. Braised chicken.

First prepare the ingredients: three yellow chicken, pork belly, soy sauce, rock sugar, ginger, star anise, pepper, grass fruit, bay leaves, fennel seeds, green onions, water, after preparation, clean the internal organs of the chicken, wash the pork belly for later use, cut the ginger into slices, tie the green onion into a knot, prepare the wok to put the chicken and pork belly, put in the green onion, ginger, rock sugar, ginger, star anise, pepper, grass fruit, bay leaves, fennel seeds, put in soy sauce, pour in enough water, end all the ingredients, change to low heat after boiling and cook for about an hour and a half.

Practice 2. Braised chicken.

First prepare the ingredients: chicken, green onions, ginger, garlic, light soy sauce, dark soy sauce, honey, salt, cooking wine, spices, peppercorns, bay leaves, cinnamon, dried chili peppers, after preparation, clean and wash the chicken, take a green onion and put it in the belly of the chicken, prepare a wok and add water to heat, put in the chicken blanching, boil out the excess blood water, take out the dry water after cooking, smear a layer of honey on the chicken, wipe it evenly and then wipe it evenly and dry it evenly, prepare the wok to heat it with oil, put the chicken on low heat and fry it slowly, pour hot oil on the chicken with a frying spoon, Fry until golden brown on both sides, take it out, prepare the soup pot to heat the water, put in the fried chicken, add ginger, green onions, garlic, light soy sauce, dark soy sauce, seasoning, Sichuan pepper, bay leaves, cinnamon, dried chili, boil over high heat, change to low heat and cook for about an hour and a half, then take it out.

Curry marinated chicken wings.

Ingredients: 6 chicken wings, 1 pot of apple curry marinade.

Preparation method 1) Clean the chicken wings and set aside.

2) Bring the apple curry marinade to a boil, add the chicken wings, marinate over low heat for about 15 minutes, turn off the heat and simmer for another 15 minutes until the chicken wings are flavorful.

Ingredients: Chicken wings (preferably Wang Zhihe), chicken wings, dark soy sauce, beer, pepper, green onions, ginger slices.

1. Copy the chicken wings with boiling water.

2. Mash the fermented bean curd in a bowl, add the beer to about 1 9 places in the bowl, and then add the dark soy sauce (colored) and pepper for later use.

3. Heat the chicken wings in a pan with oil and stir-fry them slightly.

4. Pour in the seasoning from step 2 and add green onions, ginger slices and salt.

Stew over high heat, when the soup is almost dry!

Delicious braised chicken wings.

The secret to delicious braised chicken wings.

Step 1: After buying the chicken wings, rinse them with water first, then grab and wash them with salt, and then take out the water, that is, boil a pot of boiling water, put a piece of ginger in the water, a little salt, a little white wine, put in the washed chicken wings after the water boils, roll them, pick them up and rinse them with cold water, and stop drying the water.

Step 2: Next, it is best to use a casserole, add garlic, ginger, sugar, wine, Weizheng chicken essence, salt, light soy sauce, dark soy sauce, pepper, chili, water, Sichuan pepper, star anise, to make brine juice (you can only use one kind of concentrated marinade), the amount can be as much as you like. (You can put in almost all the seasonings used in the kitchen.)

You don't need to put oil, the chicken wings will be oily.

Step 3: Boil the brine juice, try to add seasonings slightly, put in the chicken wings, the amount of juice is best to cover the chicken wings, and then add 4 grams of Weizheng high times carnitin paste, 3 grams of Weizheng pandan ethyl maltol, 5 grams of Weizheng Weixian vegetarian, and then heat for 10-15 minutes It should be cooked, ignore it, soak it overnight and it will be very flavorful, you can't eat it at one time, you can pick it up and put it in the refrigerator, take it out and eat it at any time.

Don't waste the brine juice, if you like it, buy some the next day and come back to make it. Or buy something you want to eat and come back to marinate.

But remember, if you do it every few days, the brine juice should be kept in the refrigerator. If the pot is boiling, it will be fine to leave it in the kitchen for a day or two.

Cuisine and efficacy: private cuisine Recipes for pregnant women Recipes for teenagers Recipes for replenishing deficiency and nourishing the body Malnutrition recipes Process: Braised chicken production materials: Ingredients: 1200 grams of chicken.

Seasoning: 3 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of star anise, 2 grams of grass fruit, 2 grams of tangerine peel, 2 grams of licorice, 2 grams of cloves, 4 grams of sugar, 6 grams of salt, 10 grams of soy sauce.

The characteristics of braised chicken: the meat is delicate, delicious and delicious. Preparation of braised chicken: 1Live chickens are slaughtered and washed. Then put the chicken calf nest into the belly of the chicken.

2.Put the seasoning in a gauze bag, put water in a pot and cook for 1 hour, put the chicken into the soaking, every 10 minutes, pour out the brine in the chicken belly, and then put the brine to soak until the chicken is cooked.

Marinade, light soy sauce, vinegar, a little wine.

A new family dish - braised chicken.

Lo mei can be said to be one of the most Chaoshan local flavor dishes. Among a series of lo-mei, braised goose is the most common, and it can be seen almost everywhere in the streets and alleys, and it is really a household name. Chaoshan people always can't forget the last plate of lo-mei in the reception of guests, even in the hotel, Chaozhou cuisine has the saying that "no lo-mei is not a feast".

When it comes to braised chicken, people are relatively unfamiliar. In fact, in ancient times, it was already served in spring and autumn. According to the "Chu Ci.

The Conjuring records that there is "Lu Chicken" that is popular in the Huaiyang area, and Mr. Guo Moruo thinks that it is the braised chicken we want to talk about. (Qing) Qianlong formed a relatively fixed method of making braised chicken, and it is very popular in Yangzhou today. Such as:

Take the chicks, cure the clean, beat it with lard four or two, three bowls of wine, a bowl of soy sauce, a little sesame oil, fennel, Sichuan pepper, green onion and chicken into the swirl juice half into the chicken belly, half pickled chicken, about four minutes of soaking and floating, with steaming, steamed in the soup (must be diligent to see the fire), change the knife on the plate, pour the original halogen, pour on the sesame oil, you can eat.

And we might as well use the Chaoshan flavor marinade method for reference.

Ingredients: 1 chicken (about 1000 grams), 100 grams of pork meat, 300 grams of soy sauce, 20 grams of liquor, 20 grams of refined salt, 20 grams of rock sugar, 5 grams of monosodium glutamate, 8 grams of Sichuan pepper, 8 grams of cinnamon, 3 grams of cloves, 3 grams of star anise, 3 grams of licorice, 50 grams of ginger, 20 grams of coriander, 20 grams of garlic.

Preparation method: 1. Open the stomach of the bare chicken to remove the internal organs, wash and dry, and wipe the inside and outside of the chicken with refined salt.

2. After the peppercorns are fried and heated, they are wrapped with clean gauze with cinnamon, cloves, star anise, licorice, etc., put into the brine pot, add soy sauce, rock sugar, ginger, white wine, pork (sliced), and then add water.

3. Stuff the coriander, garlic, ginger, etc. into the chicken bore, and wait for the brine pot to boil before putting the chicken into the brine pot. It is advisable to use medium heat, pick it up after about 60 minutes, slice it with a knife and put it on a plate, drizzle with marinade, and serve.

Characteristics: good color and taste, tender and delicious, unique flavor.

Note: In order to facilitate the flavor of the braised chicken, after the chicken is braised in the pot, the chicken body should be flipped many times; After the monosodium glutamate is scooped up in the marinated chicken, it is placed in the marinade; When using a knife, you can cut the shape to make it beautiful.

The ingredients needed for homemade braised vegetables are: salt, rock sugar, ginger, green onions, cooking wine, chicken essence, monosodium glutamate, kaempfera, star anise, cloves, white cardamom, fennel, bay leaves, angelica, grass fruit, vanilla, orange peel, cinnamon, squirrel, thyme, lemongrass, weed, dried chili peppers, etc.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series. It is pickled, bried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

cloves, star anise, cinnamon, cumin, etc.

1. Star anise: This is the general main material in brine, which is mainly used to enhance flavor in brine.

2. Cinnamon bark: the appearance is rolly, the smell is fragrant, the entrance is sweet and slightly numb, the skin is gray-brown, and the inner skin is reddish-brown. Used in braised meat, it has the effect of increasing flavor, relieving greasy and removing peculiar smell. The quality of Guangxi products is better.

3. Cumin: The appearance is like rice grains, the smell is fragrant and drug-free, and the fragrance is pleasant. When purchasing, it is better to have a light green color, a strong aroma, and full particles, which are the main ingredients of braised vegetables.

4. Clove: The fragrance is strong, and the taste has the feeling of numbness of the tongue. Because its fragrance is too strong, the dosage should not be too much, and two or three can be used at home, otherwise the taste will be robbed. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.

There are five spice powder, star anise, cinnamon, bay leaves, vanilla and other ingredients to make lo-mei.

What ingredients do you need to make braised vegetables? Professional brine method: use tempeh, star anise, cinnamon, licorice, 、..

You need to prepare Sichuan pepper, cinnamon, star anise, tangerine peel, licorice, soy sauce, salt, etc., these basic ingredients are needed.

At this time, you need to add Sichuan pepper, star anise, cinnamon, grass fruit, and then you also need to add tangerine peel, licorice, cloves, sugar, salt, and soy sauce.

You need to prepare ginger slices, Sichuan peppercorns, spices, bay leaves, cinnamon, garlic slices, green onions, these are necessary, and then you can add some dried chili peppers.

Sichuan pepper, star anise, cloves, white sugar, spices, tangerine peel, licorice, soy sauce, grass fruit, and braised chicken are a very delicious dish.

No.

Because some of the strong substances in the marinade have disappeared when marinating pork, and the chicken and duck can no longer be marinated directly. However, the brine that has been marinated in pork can be used to marinate vegetables such as beans, bean curd, and tofu skin. When marinating pork, pay attention to the ratio of various spices and what kind of spices to use.

Marinade is a seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food.

Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors. There are hundreds of spices with marinade on the market, the more common ones are star anise, cinnamon, pepper, sweet pine, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc.

How to use: 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dishes being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

3. Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be used separately from the beef, mutton and various animals with strong odor such as fat sausage raw materials to ensure the quality of brine and marinated dishes.

4. In the process of use, it is necessary to check the color, fragrance, saltiness and whether the soup is sufficient, etc., and once it is found that there is a reduction in some aspects, it should be made up in time, that is, we often say "what is missing".

The above content reference: Encyclopedia - Halogen.

Braised chicken thigh is a special dish of Huaiyang cuisine made of chicken thigh as the main ingredient, rice wine, soy sauce, sugar, fennel, cinnamon, etc. as seasonings, and boiled after salt. 1. Remove the fluff of the chicken thighs, remove the bones (the skin and flesh cannot be cut and boneless), and put them in the basin; 2. Boil water, put in the chicken thighs, cook for about 2 minutes, then scoop up and wash off the blood foam; 3. Wash the original pot, put down the chicken legs, add 150 grams of water, rice wine, soy sauce, sugar, green onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine on it.

Cinnamon bark, bay leaves, star anise, spices, peppercorns, fennel, chili, chives, garlic, ginger, longan, etc.

Hello dear, I'm glad to serve you, here I will find out for you: the seasoning that can't be put in the braised chicken is star anise.

Chicken is warm, and hot condiments should not be used, and star anise is a hot condiment.

When we marinate chicken, it's best not to put Sichuan peppercorns. Because Sichuan pepper is a kind of ingredient that is warm, spicy, and numb. When you put Sichuan peppercorns in the chicken, it will greatly mask the flavor of the chicken.

Cooking wine should not be used when braising chicken.

To remove the fishy pickup, you only need to use ginger slices to remove the fish. Because after putting cooking wine in the chicken, it is easy to remove the umami flavor of the chicken, which greatly reduces the umami of the chicken itself.

I hope mine can help you, I wish you a great increase in cooking skills, and everything goes well!! [Rose].

If you make braised chicken, it is not recommended to enlarge the material and Sichuan pepper, because these two seasonings will have some reactions with the protein in the chicken, so that a large amount of nutrients will be lost, so when making chicken, you should pay attention to not putting these two seasonings. You can put an appropriate amount of wolfberry and sugarcane to achieve a very good effect of removing the fishy smell, which can make the stewed chicken not only taste more delicious, but also the color is very attractive.

1. Ingredients for braised chicken.

Specifically, there are main ingredients: 2 star anise, 1 small piece of cinnamon, 1 pinch of cumin, 10 peppercorns, 2 white cardamom, 1 grass fruit, 3-5 bay leaves, and 5-10 dried peppers.

Ingredients: star anise, cinnamon, bay leaves, cumin, Sichuan pepper, ginger, chives.

Second, the specific steps of braised chicken.

1. First of all, put the chicken in boiling water and blanch it, then remove it, rinse off the foam on the surface and set aside.

2. The raw materials needed to fry sugar color are 70-100 grams of rock sugar, 100 grams of boiling water, and 25 grams of salad oil. Then put it in a frying pan. Add the caster sugar, reduce the heat and stir constantly.

Wait for the sugar solution to change from large bubbles to small bubbles until the small bubbles slowly disappear, and when the sugar solution turns dark red, pour 100 grams of boiling water and stir well to become sugar color.

3. Wash the ginger and the chives and tie the knots. Pour the broth, sugar and old brine into the pot, then add the ginger, green onion and salt. Add all the spices, after boiling, switch to low heat and slowly boil until the fragrance is overflowing, and it becomes a fresh brine.

4. Put the processed chicken skin down and put the lid on, and when it boils again, turn to the lowest heat and simmer for 40-60 minutes. The chicken is evenly colored, and it can be easily pierced with chopsticks, which means that it is marinated and turned off the heat. Then cover the lid and let the chicken soak in the brine for 15-30 minutes, then clip it out with chopsticks, and then chop it into pieces after it is cold.