How to make fresh chicken head rice, how to eat fresh chicken head rice

Here's how to make chicken head rice:1. Wash and peel the asparagus, change the knife and cut into sections, soak the black fungus and wash it, and wash the fresh chicken head rice and fresh lily slices.

2. Blanch the 4 ingredients and put them in cold water for later use.

3. After removing the shrimp line, add egg white, starch and cooking wine to marinate a little and set aside.

4. Put oil in the pot, then add the shrimp to the slippery stir-fry, the shrimp will be white and then put out, and add sugar osmanthus according to your own taste when eating.

Thaw and drain the shrimp, add egg white, cornstarch, salt and other pickled shrimp, blanch the chicken head rice, boil the oil, stir-fry the shrimp, put it out for later use, then burn the oil, put in the chicken head rice, seasoning, add the shrimp and stir-fry, the delicious chicken head rice is ready, the specific steps are as follows:

Ingredients: 100 grams of chicken head rice, 200 grams of shrimp, 50 grams of green beans, 2 egg whites, a small amount of corn starch, a small amount of cooking wine, and a small amount of refined salt.

1. Freeze the shrimp, thaw, wash and drain.

2. Add an appropriate amount of salt, cornstarch, cooking wine, egg whites of 2 eggs, marinate the shrimp, and keep the shrimp fresh and tender after stir-frying.

3. Blanch the chicken head rice and green beans together in boiling water, then drain the water, dry and set aside.

4. Put an appropriate amount of oil in the pot, stir-fry the shrimp until medium-cooked, please ship the goods and fry quickly, stir-fry after stir-frying, and leave a little bottom oil in the pot.

5. Stir-fry the chicken rice and green beans in the middle oil of the pan.

6. Stir-fry quickly over high heat for 5 minutes.

7. Finished product drawing.

1. Blanching the chicken head rice should not be too long.

2. The seasoning can be increased or decreased according to your own taste.

Osmanthus syrup chicken head rice.

1.Put an appropriate amount of water in a pot and bring to a boil.

2.After the water is boiling, add the chicken head and rice, and remove from the pot in 45-60 seconds.

3.Add sugar and dried osmanthus flowers.

This practice can best reflect the unique fragrance of Suzhou chicken head rice, coupled with the soft and glutinous taste, the original taste, it will really be addictive, so that I have eaten almost every week for more than 20 years since I was sensible, and I have never been tired of it!

ps：1.Do not cook for more than two minutes, the taste will deteriorate. 2.Personally, I recommend that you put a little more sugar and make the soup sweet enough to be delicious.

4.The flavor is better if you put osmanthus, and it is very delicious if you don't add it.

Various ways to eat chicken head rice.

Ingredients: 25 grams of rock sugar.

200 grams of chicken head rice.

Water Appropriate amount Auxiliary materials Chestnut, ginkgo, small reunion, pear, lotus seeds, etc. can be a spoonful of osmanthus nectar.

Various ways to eat chicken head rice.

Yellow peach chicken head rice.

Chestnut ginkgo chicken head rice.

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Pear and red dates chicken head rice.

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The most luxurious way to eat is hand-peeled shrimp and stir-fried chicken head rice.

Osmanthus chicken head rice.

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Rose chicken head rice.

Ginkgo biloba soup, taro, chicken head rice.

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Pearl taro round white fungus chicken head rice.

Finally, put in the season's homemade osmanthus nectar! Perfect!

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Eating chicken head rice has to go through such a complicated process, it is really the so-called "every grain is hard"!

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The preservation of chicken head rice needs to be refrigerated in the refrigerator, and it can be eaten for a whole year, and a little must be saved at this time of year.

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Tips: The boiling time of chicken head rice is very particular, two or three minutes after the water is boiled, and a spoonful of osmanthus nectar is put in after the pot, which is the most beautiful taste in autumn!

Ingredients: 500 grams of chicken head rice, 100 grams of shrimp.

Excipients: 50 grams of green beans, half a carrot, half a spoon of cooking wine, 4 grams of salt, a little pepper.

Steps: 1. Prepare the ingredients, thaw the chicken head rice, thaw the green beans, dice the carrots, thaw the shrimps, add cooking wine, salt and pepper and marinate for 10 minutes.

2. Boil water in a pot, add chicken head rice, green beans, and carrots and blanch for 2 minutes.

3. Heat the oil in a pan and stir-fry the minced ginger until fragrant.

4. Add the shrimp and stir-fry.

5. Stir-fry until discolored, add chicken rice, carrots, and green beans.

6. Add salt to taste, stir-fry well, and remove from the pan.

There are various ways to eat fresh chicken head rice, which can be made into osmanthus chicken head rice soup without hunger, Hongling fried chicken head rice, shrimp fried chicken head rice, chicken head rice white fungus soup, clear chicken Bisong head rice, chicken head rice pork ribs pot, chocolate chicken head rice, chicken head rice fried lotus root dice, chicken head rice fried water chestnut and so on.

Chicken head rice is fresh gourd, also known as chicken head meat, chicken head bud, chicken head lotus, commonly known as chicken head, the fruit is round and spherical, light yellow, the tip is protruding, like a chicken head.

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

Chicken head rice is mostly born in the shallow water of ponds, marshes, lakes and ponds, and the most popular way to eat chicken head rice is chicken head rice soup, which contains protein, magnesium, phosphorus, potassium, calcium, vitamin B and other nutrients.

Ingredient breakdown. Ingredients.

180 grams of river prawns.

50 grams of chicken head rice.

20 grams of mixed vegetables.

Accessories. Mix the oil to taste.

1 tablespoon of cooking wine. A pinch of white pepper.

A pinch of starch. A pinch of salt.

Salty and umami taste. Stir-fry process.

Twenty minutes takes time.

Easy difficulty. Steps to prepare stir-fried river shrimp with chicken head rice.

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Put the hand-peeled river prawns in a bowl, add some cooking wine, white pepper, salt and starch and marinate for a while.

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Prepared mixed vegetables and chicken head rice, if the fresh chicken head rice is out of season, only use frozen.

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Blanch the mixed vegetables and chicken head rice in a pot and drain.

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Remove from grease and pour in the shrimp.

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Stir-fry until discolored, drain the oil immediately.

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

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Add the shrimp and stir-fry well.

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Season with a pinch of salt.

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Remove from pan and serve.

Ingredients: chicken head rice, celery, red pepper, salt, sugar, water starch, chicken essence, vegetable oil. 1. Wash the red pepper and cut it into pieces, and wash the celery, remove the leaves, remove the tendons and cut into sections.

2. Boil the water, blanch the celery for 1 minute after the water boils, and then remove it for later use. 3. Bring water to a boil, boil the water and boil the chicken head rice over high heat for 1 minute, drain and drain the water, and cool it with cold water. 4. Heat the oil, add celery and red pepper and fry until it is broken, then pour in the boiled chicken head rice and stir-fry evenly.

5. Finally, add an appropriate amount of sugar and salt to taste, pour in an appropriate amount of water starch to thicken, and then add the chicken essence and stir-fry evenly, and the delicious celery fried chicken head rice is ready.

Six best ways to eat chicken head rice:

1. Osmanthus chicken head rice soup.

Add water to the soup pot and boil, pour in the chicken head rice, boil for 2 to 3 minutes, hook the sauce made of lotus root powder into a glass of thickener, sprinkle in a little sugar osmanthus and you can eat, and it is also delicious to add some small balls when cooking.

The common way to eat fresh chicken head rice, how to make chicken head rice delicious.

Second, make slow red ling's fried chicken head rice.

Wash the shell and cut it in half for later use. Add water to the soup pot and bring to a boil, pour in the red water and chicken head rice, immediately after boiling, remove the red water and chicken head rice, drain the water and set aside.

Put some oil in the wok, pour in the red water and chicken head rice after it is hot, add salt, chicken essence and a little stock and stir-fry for a while, hook some thin thickeners and you can start the pot.

3. Stir-fried chicken head rice with shrimp.

Heat the oil in the wok, pour in the chicken head rice and shrimp and stir-fry until broken, add seasonings according to your personal preference, and you can also add some vegetables you like to stir-fry together.

Fourth, chicken head rice white fungus soup.

After soaking the white fungus, tear it into small flowers, put it in a pure molded casserole, add water to boil, turn to low heat and cook for 30 minutes, put some seedless red dates and cook for about 20 minutes, cook until the white fungus is soft and rotten and gelatinous, pour in the chicken head rice and cook for another 2 to 3 minutes, add sugar to taste.

Fifth, clear chicken head rice.

Add enough water to the soup pot and boil over high heat, pour in the chicken head rice and cook over low heat for about 3 minutes, add sugar or sugar osmanthus to taste, if you add some rose sauce, it will be better.

6. Chicken head rice pork ribs in a pot.

Chop the ribs and wash them, add salt and marinate for about 1 hour, put them in a clay pot, add water to boil until the soup boils, put in the chicken head rice and boil over high heat, then turn to low heat and cook for about 30 minutes, and pour an appropriate amount of oyster sauce to taste.