The home cooked practice of braised chicken gizzards, the practice of braised chicken gizzards

Ingredients: some fresh chicken gizzards, 1 small handful of Sichuan pepper, 3 star anise, 4 bay leaves, 1 small piece of cinnamon, 1 green onion, 3-4 slices of ginger, 1 tablespoon sugar, 2 tablespoons of soy sauce, some salt.

Steps:1Blanch the chicken gizzard and wash it for later use;

2.Cooking ingredients: 1 small handful of Sichuan pepper, 3 star anise, 4 bay leaves, 1 small piece of cinnamon, 1 green onion, 3-4 slices of ginger, 1 tablespoon of sugar, 2 tablespoons of soy sauce, an appropriate amount of salt, add an appropriate amount of water and put it in a pressure cooker, open the lid and cook the ingredients for about 10 minutes;

3.Then add the chicken gizzard to the boiled ingredient soup, cover the lid and cook for about 15 minutes, wait for the gas in the pressure cooker to dissipate, open the lid and cook for about 5 minutes (the purpose is to better taste) and then you can eat it out of the pot.

Home-style braised chicken gizzards, simple and delicious, if you like it, try it at home!

Another: Raw materials: chicken gizzards, salt, starch, light soy sauce, dark soy sauce, stewed chicken seasoning packets, ingredients.

Step 1: Soak the chicken gizzard in water for half an hour to remove the blood. Take it out, add cooking wine and soak it for a while to remove the smell.

Step 2: Scrub with salt and starch for a while, and then rinse with water to remove odors.

Step 3: Add cold water to the pot and add the chicken gizzards.

Step 4: Blanch the cold water slowly to remove the foam and rinse.

Step 5: Stewed chicken seasoning packets, one bag.

Step 6, ingredient list, the ingredients are very complete. No more preparing your own spices.

Step 7: Make the marinade. Add an appropriate amount of water to the pot, add light soy sauce, dark soy sauce, stewed chicken seasoning packet, salt, ingredients, and bring to a boil over high heat.

Step 8: When it cools a little, pour the chicken gizzard and braised soup into the pressure cooker.

After cooking, let it cool and let it soak overnight in the refrigerator.

Material. Ingredients: 250g chicken gizzard;

Excipients: 2 star anise, 3 bay leaves, 4 dried chilies, 1 small piece of cinnamon, 1 teaspoon five-spice powder, 2 green onions, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oyster sauce.

Spicy braised chicken gizzards.

Wash the gizzards thoroughly.

Blanch in a pot. Remove and rinse with cold water, cut into flowers (just for good looks, don't cut) chicken gizzards into the pot, add green onions, ginger slices, dried chilies, star anise, bay leaves, cinnamon, and pour more soy sauce, oyster sauce and an appropriate amount of cooking wine, add water to cover the chicken gizzards.

Add 1 teaspoon of five-spice powder to make it taste more fragrant, cover and start burning.

When the water is more than half dry, pour in an appropriate amount of rock sugar and cook for a while.

After cooking, turn off the heat, and let the pot simmer for a while to make it more flavorful.

Tips: If you add enough soy sauce and saltiness, you don't need to add salt, and you can add rock sugar according to your preference, adding rock sugar can not only make it more colorful, but also taste better.

Silt the chicken gizzard with boiling water, then put various spices into the pot, add light soy sauce, dark soy sauce, a little cooking wine to remove the fishiness, and simmer slowly over low heat, so that the chicken gizzard stewed is fresh and fragrant, and the flavor is very beautiful.

Main materials; 15 chicken gizzards.

Accessories; Half a bowl of dark soy sauce, 4 bay leaves, 2 pieces of rock sugar, 1 tablespoon of vinegar, 3 star anise, 20 Sichuan peppercorns, 10 dried chili peppers, 4 tablespoons of salt, 1 tablespoon of chicken essence, 3 tablespoons of cooking wine, 3 tablets of ginger.

Preparation of braised chicken gizzards.

1. Wash the chicken gizzards, put salt and grab them evenly and soak them for more than half an hour.

2. Add an appropriate amount of water to a pot and bring to a boil (about one-third of the pot), add ginger slices, Sichuan peppercorns, dried chilies, bay leaves, rock sugar, dark soy sauce, and cooking wine.

3. Drain the marinated chicken gizzards, pour them into the soup and cook over low heat for half an hour to 45 minutes.

4. Remove and let cool the slices and put them on the plate.

5. Finished product diagram of braised chicken gizzards.

Ingredients: 400g chicken gizzard.

Seasoning: appropriate amount of salt, 2 star anise, appropriate amount of Sichuan pepper, 2 dried chili peppers.

1. First of all, clean the chicken gizzards.

2. Then put cold water into the pot and blanch.

3. Remove it. 4. Put the chicken gizzards, green onions, ginger slices, star anise, Sichuan pepper, dried chili peppers, salt, soybean paste in the pressure cooker, and add water to cover the chicken gizzards.

5. In the pressure cooker, choose hoof tendons and rich keys and cook for 30 minutes.

6. Finally, add salt to taste.

7. The finished product is as follows.

Go to the supermarket first and buy some fresh chicken gizzards.

Chicken gizzard dao is the stomach organ of the chicken, Du is the chicken gizzard, chicken county zhi liver.

The stomach of poultry is divided into muscular stomach dao and glandular stomach, glandular stomach is relatively small and secretes gastric juice, and the muscular stomach is larger and thicker meat is responsible for storing and grinding food, so gizzard refers to the stomach of chickens.

The gizzard is used to help the chicken digest, and the chicken has no teeth, and the small pebbles that it swallows are stored there. The gizzard is oblate, with fascia on the outside and gizzard on the inside, and gizzard on both sides. Its flesh is purple-red, tough, and crisp and tender when cooked.

Chicken gizzards should be served cold and hot. The chicken gizzard is moderately tough and crispy, and has a good taste.

Ingredients: 500g chicken gizzard;

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of garlic, appropriate amount of liquor.

Marinated chicken gizzards scrape off the grease and rinse well, soak and soak the blood out.

Wash and set aside.

Add the pot, bring to a boil and prepare the seasoning.

Add an appropriate amount of water to the electric pressure cooker, add the chicken gizzards, add the chopped green onions, ginger slices, bay leaves, cinnamon, spices, peppercorns, liquor, sugar, dark soy sauce, light soy sauce and other seasonings.

It's no wonder that the braised chicken gizzard bought outside is not so delicious, the original technique is so simple, you will see it at a glance.

As follows:

Ingredients: 400 grams of chicken gizzards.

Excipients: 2 tablespoons of cooking wine, 2 green onions, 3 slices of ginger, 2 bay leaves, 1 fennel, appropriate amount of cinnamon, 1 dried chili, half a spoon of salt.

1. Wash the chicken gizzard (add salt and vinegar to rub) and be sure to wash it.

2. Boil water in a pot, blanch the chicken gizzards, and wash.

3. Prepare the seasoning.

4. Add cold water to the pot, add the chicken gizzards, and add the seasoning.

5. Boil**Add cooking wine and cook over medium heat for 30 minutes.

6. Add salt and insert it with chopsticks.

7. Slice it after cooling, you can get a seasoning, Lao Gan Ma sauce, sugar, light soy sauce, vinegar.

The delicious braised chicken gizzard is done in this way, and novices can also learn it, delicious and simple:

Prepare ingredients: chicken gizzard, cinnamon, dried chili, cumin, star anise, Sichuan pepper, bay leaf, chopped green onion, ginger slices, garlic slices, etc.

1. Bring water to a boil, put the prepared chicken gizzards in the pot, and blanch them briefly.

2. Draw out the prepared chicken gizzard with a knife and keep it for later use.

3. Bring water to a boil and put the chicken gizzards in the pot again.

4. Put the cinnamon, dried chili, cumin, star anise, Sichuan pepper and bay leaves in a pot and simmer.

5. Put the chopped green onion, ginger and garlic slices in the pot together and season together.

6. Prepare an appropriate amount of dark soy sauce and put it in the pot for simple color mixing.

7. Prepare an appropriate amount of salt and put it in a pot to taste.

Marinate and marinate, and you can serve it. Lo Mei never disappoints, and I hope you enjoy what we share today.

Efficacy and function.

Eliminate food stagnation and help digestion. Treat food accumulation, vomiting and nausea, diarrhea, chancre, thirst, drowning, dental scabies and mouth sores, as well as facilitate stool, remove fever and relieve annoyance.

Nutritious 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.

A home-cooked recipe for braised chicken gizzards.

"Braised chicken gizzard, a fragrant side dish, the fragrant and tough chicken gizzard is marinated with spices, fragrant but not greasy, and the taste is strong and crisp. It can be used as a drink or as a snack on the go. At a picnic, it is sure to win the joy of many people when it is laid out in thin slices.

This dish should be given to those who love two or two, I don't have any experience in drinking, but I have heard a lot of brothers who love wine talk about it, saying that those who can drink can drink without eating to drink deliciously. It seems that people who can drink alcohol don't need to drink and eat, and those who can't drink alcohol only eat food, and I belong to the kind of people who eat under the guise of drinking, so I am very unpopular in the wine field.

If you want to eat the chicken gizzard, you need to marinate it and then cook or prepare it. Marinating can remove some of the peculiar smell of the chicken gizzard, and marinating can make the chicken gizzard taste more full and mellow. ”

Ingredient breakdown. Appropriate amount of chicken gizzard as the main ingredient.

Appropriate amount of refined salt for excipients.

Star anise to taste. Cinnamon to taste.

Ginger to taste. Appropriate amount of dark soy sauce.

Salty and umami taste. The cooking process is time-consuming for several hours.

Easy difficulty. The steps of the preparation of braised chicken gizzards.

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Remove the fat from the raw chicken gizzard and clean it.

Sprinkle the washed chicken gizzards with salt grains and rub them with your hands to remove the grease.

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Rub the chicken gizzards with salt and rinse them with water.

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Pour the chicken gizzard into a boiling pot, pour in water, star anise, ginger, cinnamon.

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Pour in the dark soy sauce, the amount can be about 1 tablespoon, increase or decrease according to preference.

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Add an appropriate amount of refined salt.

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Bring a pot to a boil over high heat.

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After boiling on high heat, reduce the heat to low and cook for 20 minutes, turn off the heat and soak the chicken gizzards in the marinade for several hours to make it taste good.

Braised chicken thigh is a special dish of Huaiyang cuisine made of chicken thigh as the main ingredient, rice wine, soy sauce, sugar, fennel, cinnamon, etc. as seasonings, and boiled after salt.

Gourmet ingredients. 6 chicken thighs, 25 grams of rice wine, 15 grams of soy sauce, grams of sugar, 4 pieces of fennel, 1 small piece of cinnamon.

Gastronomy practices. 1. Remove the fluff of the chicken thighs, remove the bones (the skin and flesh cannot be cut and boneless), and put them in the basin;

2. Boil water, put in the chicken thighs, cook for about 2 minutes, then scoop up and wash off the blood foam;

3. Wash the original pot, put down the chicken legs, add 150 grams of water, rice wine, soy sauce, sugar, green onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine on it.

Ingredients: 1 bare chicken, 4 eggs boiled and shelled.

Braised chicken juice: 2 cups of chicken broth, 1 glass of rose wine, 1 cup of dark soy sauce, 1 cup of water, 1 stewed bun (containing peppercorns, cloves, bay leaves, cinnamon, star anise, licorice, grass fruit), several slices of ginger, several garlic grains, a handful of green onions, and three tablespoons of rock sugar. After all the marinade is boiled, turn to low heat and simmer for 30 minutes.

Method: 1. Put the whole chicken into a pot of clean water and boil for 5-6 minutes until the water boils, soak it in the marinade, turn it to medium heat and turn off the heat immediately after boiling, turn the chicken over and soak for 10 minutes;

2. Re-boil, turn off the heat again after boiling, turn over, and soak for ten minutes;

3. Repeat again to pick up;

4. Put in the egg marinade for 30 minutes, turn off the heat and soak for one hour.

Ingredients: 5 chicken thighs, 10 shiitake mushrooms.

Excipients: 1/2 onion, 1 star anise, 15 grams of ginger, 1 orange peel, 1 pinch of Sichuan peppercorns, 2 teaspoons dark soy sauce, 1 tablespoon oyster sauce, half a teaspoon sugar, appropriate amount of salt, appropriate amount of vegetable oil.

Specific steps: 1. Soak the frozen chicken thighs in water for about two hours until completely thawed, then remove the remaining chicken feathers and the yellow skin at the root of the feet, carefully clean them, and prick the chicken thighs with scissors a few times in order to make it easy to absorb the flavor.

2. Then sprinkle some peppercorns and salt on the chicken thighs, grab them a few times with your hands, and marinate for a day.

3. Soak the shiitake mushrooms the next day; Prepare the spices for braised chicken thighs: 15 grams of ginger, 1 star anise, 1 pinch of Sichuan pepper, 1 piece of orange peel, and half an onion.

4. Clean the marinated chicken thighs and control the water. This process is important to effectively remove odors.

5. Heat the pan and pour a little oil to moisten the pan, put the chicken thighs into the pan, put the skiny side underneath, and fry over medium heat.

6. Fry the dough with the skin and turn it over, and put the mushrooms, onions, ginger, star anise, Sichuan pepper and orange peel in the pan, and continue to fry over medium heat until the spices exude fragrance.

7. At this time, pour in the water for soaking shiitake mushrooms, old marinade, 2 teaspoons of dark soy sauce, 1 tablespoon of oyster sauce, and half a teaspoon of sugar.

8. Cover the pot, bring to a boil over high heat, turn to low heat, keep the water in the pot bubbling slightly, simmer for 15-20 minutes, and turn over in the middle.

9. Finished product drawing.

Material. Ingredients: 500 grams of chicken gizzards;

Ingredients: 2 star anise, 2 small pieces of cinnamon, 3 bay leaves, more than 10 Sichuan peppercorns, ginger (sliced), 2 teaspoons of dark soy sauce, 2 teaspoons of light soy sauce, 1 teaspoon of cooking wine;

Sauce: minced ginger, light soy sauce, rice vinegar, chicken broth (or stock), chili oil (see here for instructions), sesame oil, stir-fried sesame seeds;

Method. 1.After removing the dirt from the chicken gizzards, scrub them with salt repeatedly, drain them and set aside;

2.Put an appropriate amount of water in the pot, add star anise, cinnamon, bay leaves, Sichuan pepper, ginger slices, dark soy sauce, light soy sauce, cooking wine, and an appropriate amount of salt, and bring it to a boil over high heat;

3.Put in the cleaned chicken gizzards, turn to medium-low heat and cook for about 35 minutes, then turn off the heat, soak for two or three hours, and then remove the slices;

4.Put minced ginger, light soy sauce, rice vinegar, chicken broth, chili oil, sesame oil, and sesame seeds into a small bowl, mix well into a sauce, and pour over the sliced braised chicken gizzards.

Tips.

The braised chicken without any additives is simple and delicious, ensuring that adults and children love to eat it. When buying chicken, it is best to choose local chicken, which is particularly fragrant when cooked! First of all, wash the local chicken (usually killed) bought from the market, pluck out some fine hairs that have not been removed, and wipe the whole body of the chicken inside and outside with salt and peppercorns, remember to wipe evenly, otherwise it will be salty and uneven in the end, and then sealed with plastic wrap and marinated for two to three hours.

Take a stainless steel pot, a large casserole is the best, as long as you can put all the chicken in, add water to boil, don't put any seasonings in the water at this time, just clean water, and then put the marinated chicken in the pot and boil over high heat, change to low heat and simmer for 30 minutes. Turn off the heat, put the steaming chicken just out of the pot, quickly smear the soy sauce, remember, also wipe evenly, be careful not to burn your hands, if you are really afraid of burning, you can find a brush or a tool that you think is more suitable, of course, it is best to use your hands, because the strength and flexibility of your hands are not something that can be replaced by any tool.

**, or the soup that just cooked the chicken, add salt, monosodium glutamate, star anise, cinnamon, ginger, dark soy sauce in turn, and finally don't forget to put the chicken in, also boil over high heat and cook over low heat for an hour and a half, turn off the fire and simmer for half an hour, plug it with chopsticks to see if it is cooked, if it does not stew for another half an hour. Until the chopsticks can easily penetrate the chicken.

Okay, the braised chicken is ready now, out of the pot, do you smell the fragrance? There is a final step, brush a layer of sesame oil on the finished chicken, which prevents air drying and is more fragrant.

If you can't eat it all at once, the rest of it will be cooled and sealed in plastic wrap and put it in the refrigerator, and if you want to eat it next time, you can heat it up, and secretly tell you that it is actually better to eat cold than hot.