How to make frozen chicken head rice delicious, and how long does frozen chicken head rice need to b

You can make fried river shrimp with chicken head rice. The specific method is as follows, first prepare the materials: river shrimp:

180 grams, chicken head rice: 50 grams, miscellaneous vegetables: 20 grams, blended oil

Appropriate amount, cooking wine: 1 tablespoon, white pepper: a little, starch:

A pinch of salt: a little.

1. Peel off the shells of the river shrimp, then put them in a clean bowl, add an appropriate amount of cooking wine, white pepper, salt and starch and stir well, then set aside to marinate for a while.

2. Put the miscellaneous vegetables and chicken head rice into different containers, then wash them with water, and then drain them for later use.

3. Pour an appropriate amount of water into the pot, then put the miscellaneous vegetables and chicken head rice into the pot, blanch the water, and then take it out and drain the water for later use.

4. Pour an appropriate amount of cooking oil into another pot and heat it, then add the marinated shrimp.

5. Stir-fry the shrimp until it changes color, and immediately use a strainer to remove the shrimp to control the oil.

6. Leave the bottom oil in the pot, add the blanched miscellaneous grains and chicken head rice and stir well.

7. Pour in the shrimp and stir well.

8. Add an appropriate amount of salt to taste.

9. Finally, prepare a clean, water-free and oil-free container, and enjoy it when you put it out.

This dish is very light, and what you eat is the original flavor of the ingredients, so the seasoning is very simple. The chicken head rice itself can be eaten raw, so the cooking time should not be too long, and it will get old if it is too long.

Chicken head rice can be composed of celery chicken head rice, which is very delicious.

Ingredients: 150 grams of chicken head rice, 150 grams of celery.

Excipients: 2 tablespoons of corn oil.

1. Wash the celery and cut it into sections, and rinse the chicken head rice with water.

2. Boil water in a pot, pour in the chicken head and blanch for 1 minute.

3. Boil water in a pot, add 1 tablespoon of salt, drop a few drops of oil, blanch the celery, remove it and rinse it with cold water.

4. Heat the oil in a pan, pour the chicken head rice and celery together and stir-fry, add sugar.

5. Add salt to taste, stir-fry well.

6. Celery chicken head rice finished picture.

Chicken head rice is fresh gourd, also known as chicken head meat, commonly known as chicken head, is a kind of angiosperm plant of the water lily family. The fruit is spherical, the tip is protruding, like a chicken head, and has the functions of strengthening the spleen and invigorating qi, strengthening the kidney and astringent essence.

Chicken head rice is a special product of Nantang in Fengmen, Suzhou, which is listed around the Mid-Autumn Festival every year, and has the reputation of "Nantang Chicken Head Big Pond Lotus" in Suzhou.

Chicken head rice is a large annual aquatic herb. submerged leaves arrow-shaped or elliptical kidney-shaped, 5 10 cm long, thornless on both sides; petioles without spines; floating leaves leathery, elliptic kidney-shaped to rounded, 10 130 cm in diameter, shield-shaped, with or without bending, entire, purple-ting, pubescent, with sharp spines on both sides at vein branches; The petioles and peduncles are stout, up to 25 cm long, and have hard spines.

Ingredients: Chicken head rice.

Appropriate amount of old rock sugar.

Appropriate amount of syrup chicken head rice 30 seconds to get the method.

I use frozen chicken head rice, there are a lot of them in one bag, if you only need to use half or an appropriate amount, just hand it over gently with cold water, or put it in cold water in advance, so that the chicken head rice will fall naturally. I usually take it out of the freezer one night in the freezer, put it in the freezer, and use it directly to cook it the next day.

The chicken head rice is very tender, and the thawed chicken head rice can be lightly passed in cold water.

Put cold water and rock sugar in the pot to boil, my rock sugar is relatively large, so when the cold water is put in, how much rock sugar to put depends on personal taste.

After the sugar water is boiled, put the chicken head rice in the pot, and it can be eaten as long as it is boiled for about 30 seconds.

30 seconds, 30 seconds, 30 seconds, important things said three times, really only about 30 seconds If you cook a lot at a time, the time will increase slightly, but don't cook for more than 1 minute for too long, it will be very old about 30 seconds of chicken head rice, soft and glutinous, very refreshing.

Many people like to sprinkle some osmanthus when they come out of the pot to make a bowl of osmanthus syrup chicken head rice, which is also okay, but I prefer a bowl of pure syrup chicken head rice without adding anything, and it is more important to maintain the original taste of the chicken head rice.

Would like to take another bite.

Tips: 1. Most important: How long does it take to cook chicken head rice?

Normal amount, about 30 seconds in the pot for the best taste, more than 1 minute of chicken head rice will be very old. 2. Very important: Fresh chicken head rice is very tender, you must not treat it "violently", try to handle it gently.

3. Secondary importance: The thawing method of frozen chicken head rice (gently wash with cold water, the chicken head rice will fall, or put it in the refrigerator refrigerator 1 night in advance, and you can use it the next morning.) 4. Small popular science:

1) What are the eight immortals of Suzhou? Callus white, lotus root, cress.

Rice with chicken head and mushroom.

mushrooms), water chestnuts, and lettuce.

Water chestnut. (2) What is the effect of chicken head rice? Chicken head rice has similar effects to barley and yam, which is conducive to strengthening the spleen and stomach, nourishing qi and blood, etc.

3) What are the methods of chicken head rice? How to make chicken head rice more delicious? Fresh chicken head rice is made in various sweet soups, stir-fried with lilies, shrimps, etc., and dried chicken head rice can be ground into powder and eaten...I prefer to make sweet soup to drink, and chicken head rice in sugar water, white fungus soup with chicken head rice, and chicken head rice dumplings are the three types I often make.

Cook for 30-40 seconds. Ingredients: 100 grams of chicken head rice, 1 medium sweet potato, a small piece of rock sugar, an appropriate amount of dried osmanthus, and a small handful of wolfberry

How to make sweet potato chicken head rice sweet soup with rich taste:

1. 100 grams of fresh chicken head rice 1 small packet, which is frozen. Put it in the refrigerator in advance to thaw, or open the bag and put it in cold water to thaw, and rinse it after thawing.

2. Peel the sweet potato and cut it into small pieces, add water, put a small piece of rock sugar, and cook until the sweet potato is fragrant and soft, so I add a piece of rock sugar the size of sweet potato pieces, so that the sweetness of the sweet potato can be properly retained, and the soup will not be bland.

3. Put in the wolfberry first, then add the dried osmanthus, cover the lid and simmer for 5-10 seconds.

4. Add fresh chicken head rice, cook on high heat for 30 40 seconds, note that this time is enough, the taste is soft and glutinous, and it is not beautiful after a long time.

5. A bowl of sweet soup comes out, the key is good taste, sweet potatoes, sweet wolfberries, and sweet osmanthus in sugar water.

Frozen chicken head rice takes an hour to cook, and it is soaked for two hours before cooking to make it softer. Frozen chicken head rice has the effect of nourishing yin and kidneys and preventing cancer, and the seeds can be used in stewed soup or boiled with rice to make porridge.

Frozen chicken head rice is the preferred ingredient for autumn supplementation, but many people say that it is too difficult to cook. Before we boil the seeds, we can soak them in water for two hours, so that the seeds can become soft, and after soaking, cook them over high heat for an hour before they are cooked.

Precautions for chicken head rice.

Although there are many nutrients such as carbohydrates, fat, protein, crude fiber, calcium, phosphorus, iron, etc., the nature of the seed is more solid and astringent, not only is it not suitable for people with hardened stools, but it is also not suitable for ordinary people to eat as a staple food. There are two types of seeds: raw and fried. Raw gourd is mainly used to tonify the kidney, while fried gourd is mainly used to strengthen the spleen and appetize.

Stir-fried seeds are generally sold in pharmacies, because when stir-frying, wheat bran should be added, and a certain degree of heat should be mastered, so it is inconvenient to make at home. In addition, there are also fried coke seeds, mainly to tonify the spleen and stop diarrhea. It is worth noting that whether it is raw or cooked, it is important not to eat too much at one time, otherwise it will be difficult to digest.

Too much raw food, air conditioning, too much cooked food, not good for the spleen and stomach, and difficult to digest, children eat more, so it does not last. "People who usually have symptoms of bloating should avoid eating.

Generally speaking, if you use a rice cooker to cook, the fresh seeds will be cooked after 30 minutes, so it is recommended to wait for a while at room temperature or soak them in cold water for 1 hour, so that the cooking process will be faster.

When the weather is hot, you can drink a bowl of gourd at night, and the body will feel very refreshing after drinking, but when you cook the gourd, it is not so easy to cook, which needs to be soaked in advance, it is best to soak for more than 3 hours, and then use low heat to boil the porridge, so that you can gradually cook the gourd.

If the grains are large, they need to be soaked in water for 3 hours, and it will take about 30 minutes to cook. It can be frozen in the refrigerator, but remember to soak it in water in advance when you eat it next time, so that it will be easier to cook and taste better.

Chicken Head Rice Introduction:

Chicken head rice is the gourd. It contains a large number of ingredients that are beneficial to the human body, such as protein, vitamin B1, calcium, phosphorus, iron, crude fiber, carotene and other nutrients. The size of the gourd is different, and the cooking time is different for different specifications, if the gourd grains are relatively small, after soaking, it can be cooked in about 20 minutes.

The above content refers to Encyclopedia - Chicken Head Rice.

First of all, what should you know about chicken head rice? Chicken head rice is the millet grains on top of the chicken head, which are often used to add flavor and texture during cooking processes such as soup or stewed chicken. It is advisable to use fresh chicken head rice, as liquid seeping and freezing chicken head rice may affect the flavor and texture.

If you use frozen chicken head rice, you need to thaw it first, and it is best to thaw the chicken head rice at room temperature to avoid thawing too quickly or too slowly. Then, rinse the chicken head rice with water, add an appropriate amount of water or chicken broth, boil over high heat, change to a small spine fire, cover the lid and cook for about 30 minutes, or until the rice is cooked thoroughly. It should be noted that the cooking time may vary depending on factors such as personal taste and firepower, so it is recommended that you cook the chicken head rice according to your own cooking experience or pay attention to the observation until the chicken head rice is cooked thoroughly.

Frozen chicken head rice needs to be cooked for about 20 minutes, but it is best to control the time according to your preferred texture and texture to avoid overcooking. Before cooking, soak the frozen chicken head rice for 10-15 minutes, then add an appropriate amount of water (usually twice the amount of water in the chicken head rice), boil the water over medium-low heat, and slowly heat it until it becomes completely lumpy and transparent.

Frozen Chicken Rice Cooking Steps:

1. Take out the chicken head rice and thaw it naturally.

2. Wash the chicken head rice.

3. Bring water to a boil and add the chicken head rice.

4. Quickly remove the boiling water over high heat for 20 seconds, and sprinkle a pinch of dried osmanthus on it.