Can you marinate chicken with vinegar?

How to marinate the chicken.

Tender chicken cutlets. Material.

1 chicken thigh, 3 tbsp white wine, 1 tsp ground black pepper, 1 tsp sugar, 1 tsp salt, 4 tbsp flour, 50g cream

Method. 1.Trim the chicken and remove the oil tendons, and make a few cuts for later use.

2.Sprinkle white wine, black pepper, sugar and salt evenly on the chicken steak in Method 1 and marinate for 3 minutes, then dip in flour and set aside.

3.Heat the cream in a pan over medium heat until it is 8 minutes hot, then turn to medium-low heat and fry the chicken steaks from Method 2.

4.Fry on each side for about 3 minutes, turn to low heat and fry for 2 minutes, until the skin is golden brown.

5.Then put the chicken steak from recipe 4 into the preheated oven and bake at 220 degrees for 5 minutes until cooked.

Tender chicken with scallion oil. Material.

Ingredients: 750 grams of chicken, seasoning: 50 grams of green onions, 15 grams of ginger, 10 grams of vegetable oil, 15 grams of salt, 15 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of sesame oil, 1000 grams of marinade.

Method. 1.Live chickens are slaughtered, blooded, feautified, gutted, washed and drained with water.

2.Half of the green onion is knotted, half is chopped and the ginger is sliced.

3.Take 1 large pot, put in water, boil with a strong fire, add chicken and green onions, ginger slices, rice wine, when the water is boiled again, skim off the foam, move to low heat and simmer slightly. When the chicken is ripe, it can be removed and immersed in the cold boiled water prepared in advance or the chicken juice is cooled.

4.To serve, place the chicken on a cutting board and use a knife to chop into strips or cut into thin strips and serve on a plate. In addition, take the wok and pour oil to heat, stir the green onion to bring out the fragrance, add a little chicken juice and salt, monosodium glutamate, and pour it directly on the chicken after boiling.

No, you can only remove the smell and release calcium.

The marinating method and seasoning of marinated chicken are as follows:

Seasoning: cooking wine, ginger slices, green onions, etc. Method:

1. Prepare an appropriate amount of chicken, clean it and drain it with a kitchen paper towel.

2. Cut the chicken into cubes and set aside. If you don't need to cut it, be sure to make a few cuts on the chicken to make it easier for the chicken to absorb the flavor.

3. Put the chicken into the prepared empty bowl, add cooking wine, ginger slices, green onions, marinate for 10-20 minutes, then wash and drain.

4. Prepare an empty bowl, add 1 tablespoon of salt, 1 tablespoon of starch, 1 tablespoon of pepper and 1 egg white, stir well, add the chicken and continue to stir.

5. After the chicken is covered with seasoning, seal it with a fresh-keeping bag, put it in the refrigerator, and take it out after about half an hour.

How to marinate chicken: Put a tablespoon of salt and a spoonful of soy sauce, then add about 5 grams of corn starch and about 5 grams of chicken powder, and stir well with chopsticks. Wash the ginger, remove the skin, cut into shreds, then place on top of the chicken and marinate for 60 minutes.

Ingredients for scallion and vinegar chicken: Ingredients: 1200 grams of Tongzi chicken Accessories:

200 grams of eggs, 150 grams of wheat flour Seasoning: 3 grams of salt, 10 grams of rice wine, 1 gram of pepper, 5 grams of salt and pepper, 20 grams of starch (corn), 100 grams of sesame oil Characteristics of scallion vinegar chicken: red and bright color, crispy skin and tender meat, salty and slightly sweet and sour, and the fragrance of green onion is very strong.

Teach you how to make scallion vinegar chicken, how to make scallion vinegar chicken to be delicious 1Choose fat and tender chickens, slaughter the chickens, clean the hair, remove the internal organs, and marinate them with seasonings; 2.After marinating and flavoring, fry thoroughly in hot oil, take out and cut into pieces and put on a plate; 3.

Mix green onion leaves, vinegar, soy sauce and sesame oil into green onion vinegar sauce, and mix the juice with an appropriate amount; 4.Pour the mixed scallion vinaigrette into a plate with fried chicken pieces. Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Vinegar can make old chicken tender.

Generally, old hens will choose to use vinegar for cooking.

1. Soak in cold water and a small amount of vinegar for about 2 hours, and then the meat will become tender.

2. Then put the chicken in a pot and add water, then add a few drops of vinegar, cook for a while, and the meat will become tender.

Hello, vinegar-marinated chicken can be tender, but it is better to marinate it with tapioca starch or potato flour, you can try the following is my usual method of making chicken, prepare chicken to see how much you buy, I usually buy about a catty, and then 2 sharp peppers, line peppers, 4 Hangzhou peppers, 3 or 6 red peppers or millet spicy, 1 tablespoon of ginger juice, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce (diced pickled chicken), 1 teaspoon of salt (diced pickled chicken), 2 tablespoons of starch, shredded ginger, garlic slices, 2 tablespoons of umami soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, a few drops of sesame oil.

Production steps: 1. Remove the bones of the purchased chicken (you can ask someone to help debone when you buy it) and wash it, and control the water.

3. Put the diced chicken into the marinated seasonings: cooking wine, pepper, salt, soy sauce, ginger juice, potato flour starch.

4. Grasp well, grab a few more times, until it becomes sticky, and marinate for 30 minutes.

5. Cut the sharp pepper, Hangzhou pepper and red pepper into dices and small pieces.

6. Slide the diced chicken first, heat the pan with cold oil, heat the oil and then add the diced chicken, stir continuously with chopsticks until the diced chicken changes color and is cooked.

7. Drain the cooked chicken and set aside.

8. Stir-fry the ginger shreds with the remaining base oil of the diced chicken, then add the diced Hangzhou pepper and red pepper and stir-fry.

9. After the chili pepper is fragrant and spicy, add the diced chicken and stir-fry, and at the same time add the umami soy sauce and dark soy sauce to adjust the color, and continue to stir-fry for about half a minute.

10. Then add diced peppers and garlic slices and stir-fry evenly, and finally put sugar and sesame oil out of the pot.

Adding starch-marinated chicken will make the chicken more tender, here's how to stir-fry the chicken nuggets::

Ingredients: 750g chicken thighs, 100g celery

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of dried red pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of corn starch, appropriate amount of soy sauce, appropriate amount of cooking wine, 1 egg white.

1.Remove the bones from the chicken thighs and cut into mahjong pieces.

2.Add egg whites, soy sauce, and starch to starch, and marinate for 5 minutes.

3.Cut the celery into inch pieces.

4.Add oil to the wok and heat until it is 50% hot, add the chicken pieces and slide them apart, about 30 seconds, control the oil and set aside. The pot should not be too hot, otherwise the raw materials will sink to the bottom of the pot and suddenly encounter high temperatures, and they will stick to the bottom of the pot. If the oil temperature is too high, the sizing chicken pieces are easy to bond into a clump.

5.Leave the bottom oil in the wok and fry the peppercorns first to bring out the fragrance.

6.Add ginger, garlic and chili pepper and stir-fry.

7.Add the celery.

8.Add the chicken pieces, pour in cooking wine to remove the smell and stir-fry.

9.Add salt to taste, stir-fry evenly.

10.Serve. The first is hidden.

Hello, dear, glad to answer for you. Here are a few ways you can use to make the meat tender when marinating chicken:1

Use baking soda: When marinating chicken, add a small amount of baking soda to salt and seasonings, baking soda can help the meat to be soft and make the marinated chicken more tender. 2.

Add lemon juice or yogurt: Lemon juice and yogurt contain acidic ingredients that break down proteins and make the meat more tender. 3.

Use alcohol: When marinating chicken, you can add an appropriate amount of alcoholic beverages such as rice wine or rice wine, which can promote protein breakdown and also have a bactericidal effect. 4.

Add pineapple juice: Pineapple contains an enzyme called lysozyme, which can help make the meat smoother. 5.

Use ginger ale: When marinating chicken, you can add a small amount of ginger ale, ginger contains some natural enzymes that can help the meat become more tender. In short, when marinating chicken, the width of the wheel shed allows Kirison to use one or a combination of the above methods to make the meat more tender.

It should be noted that the marinating time should not be too long, otherwise the chicken will easily become too tender and soft, which will affect the taste.

Chicken is the meat we often eat in our daily life, it is particularly low in fat, rich in protein, and belongs to the food suitable for all ages, but many people can't make delicious chicken, why is this? In fact, I made a mistake in the first step. Today we are going to share a delicious chicken recipe, which is vinegared chicken.

Many people have eaten it, but they don't know how to make authentic and delicious vinegar chicken at home, in fact, his method is very simple, you only need to pay more attention to these details when you make it. First of all, prepare a fresh local chicken, clean it, cut it into chicken pieces of equal size and put it in clean water, then add an appropriate amount of cooking wine to remove the smell, and turn on a high fire to blanch. This step is to remove the blood in the chicken, which can remove the fishy smell in the chicken to a large extent, this step is very critical, some people say that the chicken made by themselves is particularly fishy and not delicious, most of them are because this step is not done well.

When we see a lot of yellow foam floating on the clear water, we can fish it out, and these foams are fishy**. Then clean the blanched chicken with water, ensure that there is no foam on it, then cut some ginger and onion garlic, add cooking oil to the pot to heat the oil temperature of 60%, add the chicken and stir-fry quickly, here must be kept medium to high heat, so that each side of the chicken can be fully heated. <>

When the surface of the chicken changes color slightly, you can add the chopped green onions, ginger and garlic, after a quick stir-fry, we can prepare a clean bowl, add light soy sauce, dark soy sauce, oyster sauce, sugar and a spoonful of bean paste, add an appropriate amount of water and stir well, and pour all into the chicken. After stir-frying a few times, you can add boiling water, the boiling water must not be added to the chicken, and cold water must not be added, the cold water will make the muscles contract all of a sudden, and the chicken taste will be more chai.

Then pour an appropriate amount of cooking wine into the pot and cook on high heat for half an hour, this step is to promote the soup. After that, add seasonings to the pan to taste, and then stir-fry well. Before leaving the pot, pour an appropriate amount of aged vinegar on the side of the pot, stir-fry evenly, and then get out of the pot.

When making vinegared chicken, the chicken should be marinated in advance, preferably overnight, and the heat should not be too big and not too long, so that the chicken can be tender and flavorful.

After buying the various ingredients, wash the chicken, cut it into small pieces and marinate it in a bowl, and then stir-fry it again, so that the fried chicken is delicious.

Be sure to blanch the chicken in advance, be sure to put more chili peppers and seasonings when cooking, and boil it for a while on high heat.

When cooking chicken breast dishes, the meat is often not tender enough. In order to understand the problem of vertical fiber, we can use some marinating methods to make the chicken breast more tender. Below, let's introduce some effective pickling methods.

1. Rice wine pickling method.

Wash the chicken breast and cut it into sizes. Take a bowl of rice wine, add an appropriate amount of salt, monosodium glutamate and ginger, stir well, add chicken breast, and marinate for 20 minutes.

2. Yogurt pickling method.

Yogurt is rich in lactic acid bacteria, which can help make the meat more tender. Wash the chicken breast and cut it into sizes. Take a bowl of yogurt, add an appropriate amount of salt, black pepper, crushed garlic and shredded ginger, stir well, add the chicken breast, and marinate for about 2 hours.

3. Orange juice marinating method.

Wash the chicken breast and cut it into sizes. Take a bowl of orange juice, add an appropriate amount of salt, sugar and spices, stir well, add the chicken breast, and marinate for about 2 hours. Orange juice is rich in natural fruit acids, which help to soften the meat and make the chicken breast more tender.

4. Soy sauce pickling method.

Wash the chicken breast and cut it into sizes. Take a bowl of soy sauce, add an appropriate amount of sugar, ginger and garlic, stir well, add the chicken breast, and marinate for about 2 hours. Soy sauce is rich in soy sauce flavor and can make the chicken breast more delicious, and burying the bush while bending the cherry blossoms can also play a role in softening the meat.

The above are some of the ways to marinate chicken breast, and you can choose the right way to marinate according to your own taste and material combination. The marinating time should also be decided according to the quality of the meat and one's own preference.