How to cut the whole chicken, how to cut the gizzard How to cut the gizzard

White-cut chicken, also known as white-cut chicken, is a common delicacy in Cantonese. In the cooking process of chicken, no seasoning agent is added, so it is called white-cut chicken. Cut as you eat, dip and eat.

In the late Qing Dynasty, after the trade of five mouths in Shanghai, some Cantonese people entered the old Shanghai, and brought this dish to Shanghai, the future metropolis, and completely spread the name of white-cut chicken all over the world. Among them, a small Shaoxing white-cut chicken in Shanghai has become a brand of white-cut chicken in Shanghai, and it is famous all over the world.

If you want to make white-cut chicken delicious, the raw material should be the first choice of three butter chicken (yellow feet, yellow skin, yellow mouth) from Qingyuan, Guangdong, and the meat quality is most suitable for making white-cut chicken, with crispy skin and tender meat.

In fact, the process of cooking white chopped chicken is not complicated, and it only takes three steps.

Blanch the skin with boiling water. After the chicken is cleaned up, put it in boiling water and blanch the skin, put it in boiling water for 10 seconds to lift, let the water in the chicken's stomach flow out, put it in again, repeat it 3 times and then put the chicken in the water and simmer.

Simmer at constant temperature. During the simmering process, you need to maintain a low heat to ensure that the water does not boil, but always simmer at about 90 degrees for 20 minutes.

Ice water to collect the skin. Remove the chicken that has been stewed until it is mature, control the moisture inside the chicken's belly, put it in ice water, let the chicken skin shrink quickly, and soak it in ice water for 10 minutes, OK

Okay, the chicken is ok, cut it and you can eat it.

Dipping sauce, yes, and dipping sauce.

Nowadays, the seasoning of white-cut chicken is becoming more and more diverse, and here are two traditional ones.

Ginger and shallots: Cut the ginger and shallots into puree, add salt, pour hot oil and stir.

Sand ginger and garlic plate: Chop the sand ginger, garlic and shallots and pour in the light soy sauce.

White-cut chicken is delicious and easy to make.

How to cut a whole chicken into many pieces.

1 7 Step by Step Reading.

Place the chicken on a thick cutting board with the breast facing up. Slowly cut the chicken in half lengthwise from the side of the sternum and spine.

Cut the chicken completely and divide it into two parts. Use kitchen scissors to quickly remove the spine. Throw away the spine completely.

2019 Jinbisheng chicken equipment high-quality brand quality assurance. Ad.

Gently pull the chicken thigh from the chest; Cut off the ball-and-socket joint and remove both chicken legs. Cut off the knee joints of each leg and separate the chicken thighs and calves.

Chicken Raising Equipment-Consulting [Hongsheng Agricultural and Animal Husbandry Machinery] Factory Direct Sales. Ad.

Neatly cut the chicken wings from the chicken breast. Pull the wings away from the breast so that the chicken's joints can be cut smoothly. Sharp kitchen scissors can also easily cut the joints of chickens.

Gorgeous intelligent chicken equipment patented products have a long service life and high cost performance. Ad.

Use a knife to cut off the connecting tissue and remove the bone. Pull the chicken breast away from the bone. When the chicken breast is split in half, the weight of each serving should be between about 113-283 grams. Pull each wing away from the breast; Cut off the joints near the chicken breast.

Place the chicken breast on a cutting board with the skin side facing up. Cut it in half along one side of the sternum.

Cut each chicken calf, thigh, and breast diagonally into 3 parts, and cut off the bones completely. Cut each wing into 2 parts. This method cuts the chicken into 22 easy-to-eat pieces.

Precautions. Whether it's cooking small, easy-to-eat chicken nuggets or standard-sized chicken nuggets, peeling them before can reduce fat.

There are 3 steps in how to cut the chicken gizzard in <>, and the materials required are: chicken gizzard and knife. The following is the detailed operation of how to cut the chicken gizzard:

Steps.

Wash the gizzard and set aside.

Clean the gizzards and set aside.

Cut the bulge of the gizzard twice.

Place the gizzard on the cutting board and cut the gizzard twice at the raised point.

Cut the gizzard from the middle.

Then cut off the chicken gizzard from the middle, and cut three knives horizontally and vertically on the cross-section of the chicken gizzard. end

There are 3 steps in how to cut the chicken gizzard, and the materials needed are: chicken gizzard trembling and age, knives. The following is the detailed operation of how to cut the chicken gizzard:

Steps.

Wash the gizzard and set aside.

Clean the gizzards and set aside.

Cut the bulge of the gizzard twice.

Place the gizzard on the cutting board and cut the gizzard twice at the raised point.

Cut the gizzard from the middle of the eggplant.

Then cut the chicken gizzard from the middle, and cut three knives horizontally and vertically on the cross-section of the chicken gizzard.

1. Ingredients: 300 grams of chicken gizzards, 1 tablespoon of XO sauce, 1 cucumber, 10 grams of vegetable oil.

2. First wash the chicken gizzards.

3. Cut off the surrounding fat.

4. Simple cross cut flowers.

5. Cut all of them and set aside.

6. Prepare a cucumber and slice it directly.

7. Heat the pan with a little oil.

8. Add a tablespoon of XO sauce and stir-fry until fragrant.

9. Add a little chopped green onion.

10. Stir-fry until fragrant.

11. Pour in the chicken gizzards.

12. Stir-fry evenly over high heat.

13. Add cucumber slices after all the chicken gizzards have changed color.

14. Stir-fry lightly twice.

15. Add a little greenery.

16. Turn off the heat and put on a plate.

The cutting method is as follows: 1. Put the chicken on a thick board with the chicken breast facing up. Slowly cut the chicken lengthwise into two halves from the side of the sternum and spine.

2. After dividing the chicken into two parts, use kitchen scissors to quickly remove the backbone, and discard the backbone completely.

3. Gently pull the chicken thighs from the chest, cut the ball-and-socket joint and remove the two chicken legs. Cut off the knee joints of each leg and separate the chicken thighs and calves.

4. Cut the chicken wings neatly from the chicken breast. Pull the wings away from the breast so that the chicken's joints can be cut smoothly.

5. Use a knife to cut off the connecting tissue and remove the bones. Pull the chicken breast away from the bone, and when the chicken breast is split in half, the weight of each serving should be about 113 to 28

Cut the chicken into cubes. The specific method of stewing chicken is as follows:

The ingredients that need to be prepared in advance include: 400 grams of chicken nuggets, 10 chestnuts, 5 red dates, appropriate amount of wolfberry, appropriate amount of yuba, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of garlic.

1. Heat oil in a pot, add ginger and garlic and stir-fry a few times.

2. Pour the chopped chicken pieces into the pot and stir-fry with a spatula.

3. Add water, wolfberry, red dates and cooking wine to the pot and bring to a boil over high heat.

4. Peel the prepared chestnuts.

5. Then add the chestnuts to the pot.

6. Simmer over medium heat for 20 minutes.

7. Add soaked yuba to the pot.

8. Add salt, stir well, and reduce the juice over high heat.

9. Remove from the pot and put on a plate, so that the stewed chicken is ready.

Chicken diced method steps:

1. Place the chicken on the cutting board with the chicken breast facing up. Place a knife between the thigh and the body of the chicken and cut it to the hip joint. Bend the leg slightly backwards and the hip joint will come out of the acetabulum. Cut the hip joint and remove the chicken thigh. Remove the other chicken leg in the same way.

2. Place the chicken thighs on the cutting board with the skiny side facing down. Twist the chicken thigh repeatedly with one hand and press the chicken calf with the other hand to look for the joint. Cut the joint completely. Do the same for the other chicken thigh.

3. Place the chicken on its side. Pull a chicken wing out of the body and cut off the shoulder joint. Flip the chicken over to the other side and remove the other chicken wing in the same way.

4. Between the tail and the neck of the chicken, cut the chicken breast from the spine, cut the small ribs and cut along the clavicle.

5. Flip the chicken to the other side and do the same. Cut off all remaining connective tissues; Pull the chicken breast away from the spine.

6. Place the chicken breast on the cutting board with the skin side facing up. Cut it in half along one side of the sternum.

Cutting the chicken into pieces should be relatively simple, you should first cut off the chicken legs and wings, then cut off the chicken neck and head, then split the chicken in half, cut the chicken breast, and then chop the chicken rack into several pieces. Because the chicken leg is relatively large, you can also chop the chicken leg into small pieces, and the chicken neck can be chopped into small pieces.

Professional chefs will cut the chicken gizzard into a pattern when processing the chicken gizzard, which is the so-called cutting county flower, so let's take a look at how to cut the chicken gizzard with a flower knife.

1 Method 1. 1. After the chicken gizzard is cleaned, the plane is stacked down in the plate, and it is put into the refrigerator freezer to freeze it slightly;

2. Turn over the chicken gizzard, and there is a slightly thick piece of breast at the bottom, which can be sliced off.

Specific method: Put the chicken gizzard flat on the board, the blade is inward against the bottom of the chicken gizzard, and push it evenly from right to left (if you don't use a flat knife to push, you can stand up the chicken gizzard that is frozen hard, and then slice it down.) Use the same method to slice all the dried meat at the bottom of the chicken gizzard in turn.

3. The gizzard with fascia on three sides can start to play the flower knife, you can use an oblique knife or a vertical knife, first cut the parallel knife vertically and evenly from left to right, but can not cut to the end, and then turn the gizzard 90 degrees, and cut it again vertically.

4. The blue-white film on both sides of it can not be removed, first divide the chicken gizzard into two along the middle of the highest bulge of the chicken gizzard, and then turn it over so that the side of the green and white fascia is down.

5. After turning over, use a similar method to step 4 to mark half a chicken gizzard with a flower knife in turn, and there is no special requirement for the direction of the flower knife, as long as the flower knife is vertical, the depth is consistent, and the cut to the bottom is not cut through.

How to cut the gizzard **.

2 Method 2. 1. Cut the chicken gizzard from the middle to remove internal impurities;

2. Tear off the yellow skin and grease of the inner layer of the chicken gizzard;

3. Rinse with water, drain the water, and cut off the knife lines;

4. Rotate the angle again, and cut the parallel knife lines that cross vertically.

How to cut the gizzard **.

3 Method Three. 1. Wash the chicken gizzard and cut off the tendons at both ends;

2. The thick side of the meat is facing up, cut longitudinally with the blade, and the bottom is cut through without cutting off;

3. Then cut horizontally without cutting off, and pick it up like petals spreading out.

The introduction is as follows:

1. Clean the chicken gizzards bought in the supermarket and set aside.

2. Place the cleaned chicken gizzard on the cutting board.

3. Cut the raised chicken gizzard with two knives first, and then cut it in the middle.

4. Cut three knives horizontally on the cross-section of the chicken gizzard, and then three knives vertically, so that the chicken gizzard is cut.

Supplement: Chicken gizzard refers to the inner wall of the gizzard of chickens, which is a digestive organ and is used to grind food, which is one of the traditional Chinese medicines, used for indigestion, sperm and night sweats, etc., with excellent effect.