The practice of roasting chicken nuggets, how to make roast chicken nuggets delicious, and the homel

Preparation of braised chicken nuggets.

1.Slice the ginger, cut the garlic into sections, and chop the dried chili peppers for later use.

2.Peel the half chicken with a knife, cut off the fat, and cut it into small pieces.

3.Blanch it with boiling hot water for a while, and then wash it quickly, so that not only does it remove the blood and fish, but it is also clean.

4.Pour the previously cut chicken fat into the pan and boil to remove the oil residue.

5.Pour in the chicken pieces and stir-fry.

6.Stir-fry the chicken pieces to change color, add cooking wine and continue to fry for a while.

7.Remove the flavor of wine in the pot, add ginger and garlic and stir-fry until fragrant.

8.Add soy sauce, then add dried chili peppers and continue sautéing.

9.Add the green garlic and stir-fry for a while, adding boiling water when there is a little scorch in the pot.

10.Run boiling water over the chicken pieces and cook for a while.

11.Wait for the pot to boil dry, stir-fry a few times and then get out of the pot.

12.Add coriander leaves and serve.

A home-cooked recipe for roasting chicken nuggets.

Materials. Green pepper.

2 pcs. Drumstick. Two. Ginger.

Scallions. Garlic. Bean paste. Salt. Wine. Sugar.

The chicken is chopped into smaller pieces, which can reduce the time it takes to absorb the flavor, and the garlic is peeled and the whole garlic is very delicious. Cut the green pepper into hob pieces, cut the ginger into large slices, and cut the green onions into sections for later use.

Put a tablespoon of Sichuan peppercorns and bean paste in the pot and stir-fry until fragrant.

Add ginger, shallots and garlic and stir-fry slightly.

Stir-fry the chicken. Add a spoonful of sugar and coat the chicken evenly, make sure the chicken and sauce are evenly mixed before cooking the cooking wine (this method can replace the role of stir-frying sugar here), add two tablespoons of light soy sauce, and the broth is just over the amount of chicken pieces on medium heat. The saltiness of light soy bean paste is generally sufficient, so please add salt as appropriate.

When the juice is almost dry, turn the green pepper cubes slightly. Serve a plate.

Braised chicken. Ingredients: 1 chicken, 1 teaspoon rice wine, a small amount of white pepper, 1 potato, 1 sweet potato, 1 shallot, 2 shallots, 2 large chili peppers, 2 sharp peppers, 3 teaspoons vegetable oil, 1 liter of water.

Condiments: seasoning, garlic paste, chili noodles, minced green onion, rice wine, water wine, light soy sauce, sesame salt, sugar, hot sauce 1 1 teaspoon, sesame oil 1 2 teaspoons, salt, a small amount of white pepper.

Method 1: 1. Slice the chicken, wash it with fluidized water, brew tea for 15 minutes, and remove blood and oil.

2. When the chicken breast is dehydrated, marinate it with rice wine and white pepper, and shake the amount of white pepper powder twice with 1 teaspoon of rice wine for a chicken.

3. Peel and clean the vegetables and fruits, and cut them to a moderate size.

4. Mix all the condiments and let it sit for 10 minutes.

5. Heat the chicken in a pressure pot and fry the chicken, put the vegetables and fruits after the surface of the chicken breast turns yellow, pour in the water and condiments when the vegetables and fruits have just started to produce water.

6. Cover with a lid, cook on fire for 15 to 20 minutes, turn off the heat and leave for 10 minutes.

Method 2: 1. Clean the black pepper chicken nuggets, and put the lard around.

2. Put oil in the pot and put in the lard, refine the lard and put it into the ginger slices, and stir-fry until fragrant.

3. Put in the chicken and fry the raw sauce when it is fried evenly.

4. Put in boiling water, add octagonal Chinese fire and simmer for 40 minutes.

5. Add garlic and salt seasoning.

Roasted chicken nuggets with white mushrooms.

Ingredients: 3 cloves of garlic, 5 slices of ginger, 2 tablespoons of cooking wine, 1 4 green onions, 3 tablespoons of light soy sauce, 2 grams of salt, 2 tablespoons of dark soy sauce, 3 large ingredients, 3 bay leaves, 3 dried chilies, 2 tablespoons of bean paste, appropriate amount of Sichuan pepper, 1 tablespoon of oil, 1 tablespoon of white sesame seeds, a few pieces of rock sugar.

Method: 1. Cut the chicken into pieces in a pot under cold water, add a few slices of ginger, a small rub of peppercorns, a small section of green onions, and a spoonful of cooking wine. After boiling the water, take out the water (lukewarm, not cold) for 30s

2. Heat the pan with cold oil, when the oil temperature is not too high, add ginger slices, peppercorns, green onions, garlic cloves (pat it), star anise, fry the fragrance, put the bean paste, rummage for about 30s, and the fragrance comes out.

3. Pour in the chicken pieces and stir-fry for about 1-2 minutes, pour in 2 spoons of cooking wine, and rummag for 30s. Then add light soy sauce and dark soy sauce, stir-fry until the chicken pieces are evenly coated with the sauce, then add a spoonful of oil, and stir-fry evenly.

4. Pour in the chopped white mushrooms (try not to cut them into too large pieces) and turn them evenly.

5. After the mushrooms are evenly coated in the sauce, pour in boiling water to submerge the ingredients. By the way, add 1 star anise, 3 dried chilies, 3 bay leaves, and a few pieces of rock sugar. Started to get bored.

6. Simmer on low heat for about 20 minutes, almost the ingredients are cooked, taste salty. In this ratio, it is generally not salty. If it feels light, you can pour in some salt. Just in moderation. Then pour in the white sesame seeds and let it simmer for another 10-15 minutes.

How to cook chicken nuggets delicious, as follows:

Prepare a three-yellow chicken, potatoes, green and red peppers, green onions, ginger and garlic, salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, rock sugar, onion, star anise, bay leaves, etc.

Chop the three yellow chickens into chicken pieces with a knife, rinse them with water, then put them in clean water, add a spoonful of salt, stir well, and soak for 1 hour. There is a lot of blood in the chicken, you can soak it in light salt water, and the blood water will slowly soak out, which greatly reduces the fishy smell, and you can not blanch it.

Change the water a few times in the middle, soak the chicken until it is white, the water is very clear, it means that the blood has been removed, take it out and rinse it with clean water, and drain the water.

Add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine to the chicken pieces, add some green onions, ginger slices, mix with your hands for 2 minutes, mix well with the seasoning, and marinate for 20 minutes.

Before the chicken pieces are put into the pot, marinate them in advance with seasonings, which can also remove the fishy smell of the chicken, and also make the chicken flavorful, so that the roast chicken pieces will be more fragrant.

Peel the potatoes, wash them and cut them into large pieces. Peel the onion and cut it into large pieces, wash the green and red peppers, remove the seeds and stems and cut into large pieces, and then cut some green onions, ginger slices, and garlic cloves. Pour an appropriate amount of cooking oil into the wok, pour in the marinated chicken pieces when it is hot, and slowly fry over low heat for 2 minutes, and fry the chicken skin on the surface until browned, so that the chicken fat under the chicken skin will melt, and it will taste more fragrant and not greasy.

Add star anise, bay leaves, green onions, ginger and garlic to stir-fry to make a fragrant, if you like spicy food, you can add a spoonful of bean paste, add potato wedges after stir-frying red oil, and continue to stir-fry for 2 minutes. Pour in an appropriate amount of water, add a handful of rock sugar, stir-fry evenly and simmer for 20 minutes, cook the chicken and potatoes until soft.

Add onion pieces, chili pieces, turn on high heat and stir-fry to collect the juice, after the soup is thick, you can turn off the heat and remove from the pot, sprinkle a handful of chopped green onions, and the delicious potato roast chicken pieces are ready.

The braised chicken nuggets are delicious and simple to burn like this, and the file call is as follows:

Tools: 500 grams of rooster, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 5 grams of star anise, 5 grams of Sichuan pepper, 5 grams of dried chili peppers, 20 grams of sugar, 5 grams of salt, 10 light soy sauce, 10 grams of cooking wine, 15 grams of green peppers.

1. First of all, clean the rooster you bought, and then chop it into chicken nuggets, the size of the chicken nuggets, according to personal preference.

2. Cut the green onion into large sections, cut the ginger into large slices, and prepare some Sichuan pepper, star anise, and dried red pepper, which is the basic ingredient for my roast chicken nuggets, and you can also add some other spices on this basis.

3. Cut some chopped shallots, minced garlic and green peppers, these ingredients are added after the chicken pieces are ripe and before they are out of the pot to increase the fragrance and fragrance, and all the ingredients are ready to start the operation.

4. Heat the pot, burn until it smokes, add cooking oil, and stir-fry the chicken pieces after moistening the pot.

5. Next, fry the sugar, sit in the oil, put in 3 tablespoons of sugar, first fry the white bush sugar over high heat, and then fry slowly over low heat.

6. Fry the sugar until brown-red and when a lot of foam comes out, put the chicken pieces in and stir-fry them quickly.

7. Stir-fry the chicken pieces until colored, add the ingredients and stir-fry to bring out the fragrance, after the fragrance is stir-fried, cook in cooking wine and light soy sauce, and stir-fry evenly.

8. Then add water, the amount of water is the same as that of chicken pieces. Then add salt, sugar, and pepper to taste, then cover the pot and cook over low heat for half an hour.

9. Half an hour later, turn on the high heat to reduce the juice, reduce the soup until thick, and add chopped green onions, minced garlic and green peppers.

10. Fry the green pepper until it is broken, pour in a little sesame oil, stir-fry evenly, and then put it on a plate.

The production method and steps of braised chicken nuggets are as follows:

Ingredients: 2 chicken thighs, a small piece of ginger, 2 cloves of garlic, a green onion, a little five-spice powder, a little black pepper, 2 chili peppers, a green garlic (can be left out), a few garlic moss (can not be put out), a small half spoon of sugar, a small half spoon of white vinegar, 5 spoons of starch, 6 spoons of light soy sauce.

1. Ingredients required: two chicken thighs chopped into pieces, appropriate amount of green onion, ginger and garlic, a little black pepper with five-spice powder, six towns of light soy sauce, five spoons of starch, chili pepper, green garlic and garlic moss are freely selected according to the ingredients at hand.

2. Chop all the side dishes.

3. Add half of the chicken to the light soy sauce, a clove of garlic, a little minced ginger, a little five-spice powder and black pepper, mix evenly, and marinate for 15 minutes.

4. Heat the marinated chicken pieces in a pan and fry them until they are caramel on the surface. (about seven to minutes), you can also skip the frying step, but it is more delicious to burn it after frying. If you don't fry it, you don't need to add starch in the previous step, just add the marinated ingredients.

5. Remove the fried chicken pieces and control the oil.

6. Leave a little base oil in the pot and stir-fry the garnishes to bring out the fragrance.

7. Add the chicken pieces and stir-fry evenly. Sprinkle a little white sugar and white vinegar before the pot to enhance the taste, guess the loss can also be no longer added sugar, depending on personal taste.

8. Remove from the pot and serve.

9. The classic braised chicken nuggets are ready.

Here's how to make roast chicken:

Ingredients: Chicken, green onion, ginger, star anise, bay leaf, cinnamon, Sichuan pepper, dark soy sauce, light soy sauce, sweet noodle sauce, soybean paste, salt, sugar, pepper, cooking wine, honey.

Method: The first step is to buy a whole chicken from the market, let the stall owner clean the internal organs of the chicken, then put it in a basin, sprinkle half a bowl of flour on the chicken, and knead it vigorously to let the flour absorb the oil and dirt on the surface of the chicken skin.

The second step is to rinse repeatedly with clean water, rinse the flour and impurities on the chicken together until the water in the basin becomes clear.

Step 3: Drain the cleaned chicken, add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of salt, 2 tablespoons of sweet noodle sauce, 2 tablespoons of soybean paste, 1 tablespoon of sugar and 1 tablespoon of pepper, and then rub it repeatedly with your hands to evenly spread the seasoning on the chicken.

Step 4: Add the spices such as shredded green onion and ginger, star anise, bay leaves, and cinnamon prepared in advance, and then massage it with your hands for a while to evenly coat the whole body of the chicken with the spices and sauce.

Step 5: Finally, stuff the excess green onion and ginger and other spices in the pot into the chicken belly, then put it in a plastic bag and seal it, and put it in the refrigerator to marinate overnight.

Step 6: On the second day, put the onion under the pressure cooker, then pour the marinated chicken and the sauce into the pot, cover the pot and simmer for 30 minutes according to the meat setting. If you don't have a pressure cooker, you can also use a rice cooker, but extend the time to 45 to 50 minutes so that the chicken is soft and flavorful.

Step 7: When the time is up, take out the whole chicken.

[Tips] 1. The most important thing about homemade roast chicken is that the chicken should be marinated to absorb the flavor, so the marinating time must be enough, and the sauce is smeared on the chicken, and you can also use a toothpick to tie it, which is more convenient to taste.