Tips for cold chicken gizzards, how to make cold chicken gizzards delicious

How should you make cold chicken gizzards? Come and get it

Blanch the chicken gizzard in water, then add soy sauce, chili pepper, and vinegar to mix cold.

Ingredients. Chicken gizzard 300 grams.

100 grams of coriander.

Green pepper 50 grams.

Red pepper 50 grams.

Oil to taste. Salt to taste.

Essence of chicken 1 gram.

2 scoops vinegar. Light soy sauce 2 scoops.

2 scoops of dark soy sauce.

Sesame oil to taste.

10 grams of dried chili peppers.

Sichuan pepper 10 grams.

Star anise, cinnamon and other spices to taste.

Method steps.

1.Blanch the raw chicken gizzard in boiling water, then wash and drain for later use.

2.Put cold water in a small pot, pour in an appropriate amount of light soy sauce and dark soy sauce, add some salt, and then put all the spices in and bring to a boil over high heat to become a marinade.

3.Then put the blanched chicken gizzard into medium heat and cook for 15 minutes, turn off the heat, and soak for half an hour.

4.Take out the marinated chicken gizzards and set aside.

5.Cut the chicken gizzard into slices.

6.Wash the coriander, cut the coriander into sections, and set aside the green and red peppers Cut the green and red peppers into shreds and set aside, putting all the ingredients together.

7.Fry some chili peppers and peppercorns in oil.

8.Chop the garlic into minced garlic and put it in as well.

9.Sprinkle chili pepper and peppercorn oil over the garlic.

10.Mix well and serve.

Note:1It is best to blanch the chicken gizzard first to remove impurities and fishy smell before marinating, which tastes better.

2.Finally, you can also not splash hot oil, and the taste will be good. However, I personally feel that the aroma of pouring hot oil is stronger, and it tastes better.

Spicy chicken gizzards. Spicy chicken gizzard is a famous dish of the Han nationality with full color and flavor, which belongs to Sichuan cuisine. Chicken gizzard can be used as a medicinal herb, which is nutritious, delicious and suitable for home-made.

Boil the chicken gizzards over high heat with cold water and high heat, then simmer over low heat for 1 hour, remove and let cool the slices. Wash and finely chop the coriander and place it on top of the chopped chicken gizzard. At the same time, heat 1 cup of oil in a wok to 5 hot, add dried chili peppers and Sichuan peppercorns and boil for a while to make spicy oil, let cool and set aside.

Add light soy sauce, salt and boiled spicy oil to the chicken gizzard and mix well.

Chinese name. Spicy chicken gizzards.

Main ingredient. Chicken gizzards.

Classification. Home cooking.

Taste. Delicious.

Ingredients: Chicken gizzard 300 g

3 sprigs of coriander.

10 dried red peppers.

1 2 tablespoons Sichuan peppercorns.

Seasoning: 1 large ingredient.

1 tablespoon light soy sauce.

1 2 teaspoons salt.

Method:1Boil the chicken gizzards over high heat with cold water and high heat, then simmer over low heat for 1 hour, remove and let cool the slices.

2.Wash and finely chop the coriander and place it on top of the chopped chicken gizzard.

3.At the same time as making 1, heat 1 cup of oil in a wok until 5 is hot, put in dried chili peppers and Sichuan peppercorns and boil for a while to make spicy oil, let cool and set aside.

4.Add light soy sauce, salt and boiled spicy oil to the chicken gizzard and mix well.

<> "Cold Chicken Gizzards. Ingredients.

Chicken Zhen 500g

Method: 1. Sauce: Put minced garlic + sesame seeds + millet spicy + chili noodles in a bowl.

Chopped green onion + chicken essence + poured hot oil + 2 spoons of light soy sauce + 2 spoons of balsamic vinegar + 1 spoonful of yak sauce + a little sugar and salt in the Bird Hall are evenly mixed and set aside.

2. Put two spoons of cooking wine in the pot with cold water, remove the supercold water, control the moisture, circle the coriander juice, and mix evenly and blindly.

Material. Ingredients: 700g chicken gizzard, 20g coriander;

Excipients: 1 piece of pickled ginger, 1 head of pickled garlic, 4 pickled peppers, an appropriate amount of light soy sauce, an appropriate amount of rice vinegar, an appropriate amount of homemade spicy red oil, 1 section of green onions, 2 star anise, 3 bay leaves, 1 section of cinnamon, an appropriate amount of cooking wine, and 1 small handful of Sichuan peppercorns.

<> "Cold Chicken Gizzards. Prepare the raw materials.

Cut the ginger into slices, break the garlic into cloves, and cut the green onions into sections.

Add enough water to the pot, add pickled pepper, pickled garlic, pickled ginger, star anise, cinnamon, bay leaves, green onions, cooking wine, and bring to a boil. If there is no pickled ginger, pickled garlic, pickled pepper, or pickled pepper, you can directly add dried chili pepper and ginger, and garlic is recommended not to be added, according to your own taste.

Rinse the gizzards well to remove excess fat.

Put the chicken gizzards in a pot and cook.

Cook for about 20 minutes, turn off the heat and simmer for two hours.

Cut the chicken gizzard into thin slices.

Parsley cut into small pieces.

Put the chicken gizzard and coriander in a container, add an appropriate amount of light soy sauce, rice vinegar, spicy red oil, and mix well.

The cold chicken gizzard is ready.

Material. Chicken gizzards, salt, Sichuan pepper, cooking wine, ginger, garlic, salt, soup, monosodium glutamate, coriander, sesame oil.

Method. 1. After the chicken gizzard is cleaned up, cooked, add salt, pepper, cooking wine, and ginger to the water, which is not afraid of being cooked. When cooked, come out to take a shower and slice it.

2. Add garlic, salt, soup, monosodium glutamate, coriander, and sesame oil. It's a refreshing dish.

Tips. You can do the same with the chicken heart, just cook it and cut it and mix it with the seasoning.

The home-cooked recipe for cold chicken gizzards:

1. Ingredients: chicken zhen, ginger slices, green onions, cooking wine, star anise, cinnamon, Sichuan pepper, minced garlic, minced ginger, chili powder, olive oil, light soy sauce, salt, vinegar, sugar, sesame oil, mushroom essence, sesame, coriander.

2. Put water, ginger slices, green onions, cooking wine, chicken gizzards, and cook for 10 15 minutes.

3. Put the boiled chicken gizzard in ice water to cool.

4. Put minced green onion, minced ginger and chili flakes in a bowl.

5. Put olive oil in the spoon, put the pepper, cinnamon and star anise in the cold oil, fry it over low heat until it is fragrant, and then remove the spices.

6. Pour hot oil in ice water and mix well when the bubbles disappear.

7. Remove the chicken gizzard from the ice water and cut it into thin slices, the thinner the better.

8. Put the chicken gizzard into a bowl, add the chili seasoning just adjusted, then add light soy sauce, salt, vinegar, sugar, sesame oil, mushroom essence, coriander, sesame seeds and mix well.

9. It tastes better after being refrigerated for 30 minutes.

Introduction of the gizzard

Chicken gizzard is the gizzard of chickens, and the gizzard is also called muscle stomach, so chicken gizzard belongs to a kind of chicken stomach. It is also known as chicken gizzard and chicken liver. Generally speaking, the stomach of poultry is divided into muscular stomach and glandular stomach, the glandular stomach is smaller and secretes gastric juice, and the muscular stomach is larger and the meat is thicker and responsible for storing and grinding food, so it can be said that chicken gizzard refers to a kind of stomach of chicken.

The gizzard of pheasant chickens is used to help chickens digest, because chickens have no teeth, they often swallow grit and store it here, and cooperate with the folds of the gash wall and well-developed muscles to grind food for physical digestion.

Chicken gizzards are produced all over the country. After killing the chicken, take out the gizzard (chicken gizzard), immediately remove the inner wall (a yellow layer of film), wash it, and dry it. It can be eaten raw or stir-fried.

<> "Cold Chicken Gizzards. Slice the chicken gizzards, cook in a pot under cold water, add green onion and ginger, remove after cooking wine, and set aside in cold water.

Add the chili flakes, sesame seeds, minced garlic, green and red peppers.

Rinse in hot oil to stimulate the fragrance.

Add 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, salt and sugar to taste, and stir well.

Add the seasoning sauce to the chicken gizzards.

Add an appropriate amount of coriander and stir well.

2.Stir-fried beef with green onions.

Slice the beef, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, semi-closed spoon of dark soy sauce, 1 tablespoon of cooking wine, shredded ginger, 1 tablespoon of starch, appropriate amount of cumin powder, grasp and marinate for 20 minutes.

Heat the oil and sauté the beef until browned.

Add the green onions, millet spicy, stir-fry quickly and evenly.

Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt to taste, stir-fry evenly.

3.Dry pot lotus root slices.

Slice the lotus root slices and blanch for later use.

Heat the oil and stir-fry the pork belly to remove any excess fat.

Add green onion and garlic, green and red peppers, 1 tablespoon of bean paste, and stir-fry to bring out the red oil.

Add the blanched lotus root slices and stir-fry evenly.

Add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine.

Add salt and sugar to taste and serve.

4.Scrambled eggs with onions.

Beat the eggs, scramble and set aside.

Heat the oil, add the onion, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and sauté until raw.

Add the scrambled eggs and stir-fry.

Add an appropriate amount of salt and stir-fry evenly.

<> "Cold Chicken Gizzards. Ingredients: chicken gizzard, coriander, cooking wine, light soy sauce, dark soy sauce.

Sauce stove loss: (millet spicy, sesame, chili powder, green pepper, minced garlic) pour hot oil, light soy sauce, balsamic vinegar, oyster sauce, salt, sugar.

Method: 1. Wash and slice the gizzards, add ginger and garlic, cooking wine, light soy sauce, dark soy sauce and blanch, skim off the floating powder and cook and remove.

2. Pour in the good preserved sauce and coriander segments and mix evenly.