How do you fry chicken to make it fluffy and delicious? How long should I fry?

It is best to marinate the chicken to preserve the moisture in the meat, and generally stir-fry chicken dishes, because the chicken thighs are chosen, which is chewy and elastic. Slice the chicken thighs (or diced or shredded) and marinate with egg whites, salt and water starch (about 10 minutes); The cooking time should not be too long, the meat is slightly wilted, add seasonings and accessories and stir evenly to get out of the pot, it is suitable for stir-frying, slippery frying.

Generally, it is tightened with water first.

It is to put the meat in a pan and blanch it.

Just put the meat in the pot until the water boils and takes it out.

Then put some chili peppers, salt or something, and it's OK.

Because the meat was sugar before.

So it doesn't take long.

Just copy it for a minute.

Add cashew nuts and stir-fry, the taste is smooth and delicious. 10 minutes.

First, stew. 1. Bring the water to a boil and boil for 2 or 3 minutes to remove the blood.

2.Scoop up and rinse with cool water.

3.Add water without boiling, add enough ingredients, pour in the chicken and use the pressure cooker for 15 minutes.

Second, yellow stew. 1. Bring the water to a boil and boil for 2 or 3 minutes to remove the blood.

2. Scoop up and rinse with cool water.

4. Add salt and fry over low heat until the chicken is browned.

5. Add a small amount of water and simmer the water dry.

lz, this is its own method, hope.

Two methods First, stir-fry.

1. Drain blood from boiling water.

2. Stir-fry the hot oil in a hot pan for 2 minutes

3. Salt and soy sauce should be put later, and a little less sugar and five-spice powder can be added.

Nowadays, a low-sodium diet is advocated, and adding salt after it will make the food appear saltier with the same amount of salt, and at the same time, it will not remove too much water from the existing food during frying.

Second, the oil slips.

1. Cut the chicken into strips or cubes, drain the blood with boiling water, drain and cool, sprinkle salt for later use.

2. Eggs and starch are beaten with a small amount of water, less salt and less sugar.

3. Dip the chicken pieces in starch paste and put them in the pan for 1 minute (according to the fast size and oil temperature), remove and drain for later use.

Such chicken nuggets can be fried (everyone mixes the juice, stir-fry quickly in the pot), pour the sauce, sprinkle pepper and salt and use it.

1. Clean the chicken first, then chop the chicken into small pieces, put it on a plate, add an appropriate amount of shredded ginger, a little salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little pepper and a little cooking oil, stir well and marinate for 15 minutes.

2. After the pot is hot, pour in an appropriate amount of oil, after the oil is hot, add ginger, garlic and dried chili peppers to burst the fragrance, then add Sichuan pepper and star anise to continue to fry until fragrant, pour in the marinated chicken and stir-fry quickly, fry until the chicken changes color, add 1 spoon of dark soy sauce to color after the skin turns yellow, and pour in 1 bottle of beer after stir-frying.

3. After the beer is boiled, turn to low heat, cover the lid and simmer for about 10 minutes, add the green pepper and stir-fry until the green pepper is broken, add a little pepper to remove the tail, 1 tablespoon of oyster sauce to increase freshness, an appropriate amount of salt to taste, stir-fry well and then get out of the pot.

Cut along the texture of the chicken, cut the chicken and the texture vertically in half, and slice thinly along the texture of the chicken; Knead well with a little salt and cooking wine, boil water in a pot, and when the water starts to boil, pour in the chicken that has been cut and quickly slide it with chopsticks; When it boils, immediately remove the chicken and rinse it with cold water so that the chicken will be tender.

How to cook chicken without firewood.

Method 1 1Cut along the texture of the chicken, cut the chicken and the texture vertically in half, and slice thinly along the texture of the chicken;

2.Knead well with a little salt and cooking wine, boil water in a pot, and when the water starts to boil, pour in the chicken that has been cut and quickly slide it with chopsticks;

3.When it boils, immediately remove the chicken and rinse it with cold water so that the chicken will be tender. This practice is more suitable for people who are fit.

Method 2 1Cook the chicken by micro-frying it at low oil temperature, cut the chicken into slices, then add it and marinate it with salt, cooking wine, starch, pepper for about 10 minutes.

2.After the pot is hot, pour in the oil, when the oil is slightly hot, pour in the cut chicken slices, fry until the chicken slices slowly turn white, and immediately remove the chicken slices, this method is more suitable for stir-fried chicken, such as green pepper chicken, chicken potato chips and other dishes, can be used this method.

If you want to stew the chicken tenderly, then you have to marinate it first, marinate it with starch, and lock the moisture of the meat, after practice, this effect is quite good, when marinating chicken, in addition to adding some starch, you should also add some chicken powder, the powder particles of chicken powder are relatively fine, which can better adhere to the surface of the chicken, so that the chicken flavor locks the gravy, so that the stewed meat will be more tender and juicy.

If the chicken wants to be fried tenderly, then you have to stir-fry it quickly during the frying process. Finally, add some water starch.

Stir-fried chicken is very tender, and the way not to cook is actually to fry the chicken, cut the chicken in front of it, put in cooking wine, starch, and grasp it well, so that it will not only be firewood.

The chicken is not fried after being oiled or patted with flour.

It is best to marinate it in cooking wine before stir-frying, so that after ten minutes of marinating, it will taste very good and easy to absorb the flavor.

Hello, grab the chicken with a small amount of cornstarch before frying, and then it will be very tender and smooth when it comes out of the pan.

If you want to make chicken well, it is not easy to say that it is simple, and it is not difficult to say that it is difficult. To be smooth and tender, you need to marinate the cooking wine with green onions, ginger and pepper in the early stage, and then wrap it in egg whites and fry it.

1. Wash and cut the chicken, the older chicken, the meat itself is old, then you need to soak the chicken in white vinegar, pour white vinegar into the chicken, then add a small amount of water, soak for about 2 hours, and then take out the chicken for cooking, the chicken soaked in white vinegar will be more tender.

2. Soak the mushrooms in advance and wash them, and slice the ginger.

3. Put a small amount of oil in the pot, add the chicken and fry until it changes color, add ginger and continue to stir-fry for one minute, add shiitake mushrooms and red dates and stir-fry a few times, and put water to submerge the chicken pieces.

4. Pour into a casserole, simmer for an hour, add salt and simmer for 10 minutes.

5. Finally, add pepper and serve.

If you want the chicken breast to be smooth and tender, it is recommended to marinate it beforehand. The fat content in chicken breast is small, coupled with the fact that the meat fiber is very thick, if it is steamed normally, the taste is generally very hard and woody, and after marinating, the tissue of the chicken can become soft, and it will not taste so woody and hard. How to marinate chicken breast:

Slice the chicken breast, put it in a large bowl, then add an appropriate amount of salt, cooking wine, light soy sauce, black pepper, etc., grab it repeatedly with your hands for a minute, and then let it marinate for 3-5 hours like a refrigerator.

Tips for making chicken tender:1First of all, add a little water to the chicken breast slices and beat them with your hands to make the water soak into the meat slices and make them sticky. Add an egg white and wrap it in water, and use the same way.

2.Add a little starch and wrap the egg whites and water in again as well3After completing the three steps, the chicken slices can successfully lock in moisture, and the chicken slices will be very smooth and tender when they are fried.4

Bring the water to a boil, put the batted chicken slices into the pot and gently flick them with a colander to spread them out. Remove it, control the moisture, and then make the processed chicken as you like.

Materials. Ingredients: Appropriate amount of cucumber, appropriate amount of carrot, 300 grams of chicken breast, appropriate amount of peanut rice.

Excipients: 10 grams of light soy sauce, 5 grams of starch, 3 grams of cooking wine, 3 grams of salt, 5 grams of water starch, 5 ml of edible oil, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of minced ginger.

1. Dice cucumbers, carrots and chicken.

2. Marinate the chicken with light soy sauce and starch for 15 minutes.

3. Mix the juice in an empty bowl, add light soy sauce, cooking wine, sugar, salt, water starch and stir well.

4. Put oil in the pot, pour in minced ginger, dried chili pepper and Sichuan pepper, pour in the chicken wide dice, and let the oil flow for 30 seconds.

5. Serve the diced cucumber, diced carrot and mixed juice carefully.

6. Pour in an appropriate amount of fried peanuts and remove from the pan.

Starch is added to the tender marinated chicken to lock in the moisture of the meat.

If the chicken is fried to be delicious and tender, it must be marinated in advance, fried in wide oil, and fried with greasy garlic, which is nutritious, refreshing and tender

Ingredients:1 chicken breast, 6-8 garlic mosses, 5 grams of cooking oil, appropriate amount of light soy sauce, appropriate amount of black pepper, a little cooking wine, a little cornstarch, and an appropriate amount of chopped green onion.

Freshly thawed chicken breasts are cleaned.

2.Cut the chicken breasts into strips.

3.Stir the chicken with black pepper, light soy sauce, cooking wine and cornstarch and marinate for 20 minutes to half an hour.

4.Mix the above ingredients and muscles well and marinate for 20 minutes to half an hour.

5.Add an appropriate amount of cooking oil to the pot.

6.Add the marinated chicken.

7.When you see that the chicken is all white and there is no red of raw meat, it is basically cooked, and it is more tender at this time, so put it out for later use.

8.Use the remaining oil, add the chopped green onion directly and stir-fry until fragrant.

9.Add the garlic moss and add a little light soy sauce.

10.When the garlic is almost cooked, add the chicken that has been fried on the high stool and stir-fry.

11.Stir-fry for a while and you're ready to cook!

If the above is helpful to you, it will be my pleasure!

Chop the chicken, add starch, cooking wine, light soy sauce and marinate for 15 minutes.

Wash the bell peppers and onions, dice them and set aside.

Heat the wok and add an appropriate amount of cooking oil, put the eggplant in the chicken pieces and fry over low heat until the oil comes out, add the ginger and garlic slices and stir-fry evenly and set aside.

Leave a little oil in the pot, add the onion and bell pepper cubes and stir-fry until soft, then add the diced chicken. After stir-frying, add light soy sauce, tomato paste, black pepper paste, oyster sauce, and add an appropriate amount of salt and mix well.

If the chicken is fried wrong, it will taste more chai, so how to fry the chicken to be tender and not chai?

Another factor that affects the tenderness of chicken is the loss of moisture during cooking. The chicken has not undergone pre-treatment, when it is fried directly in the pot, the surface of the chicken is quickly scalded by high-temperature hot oil, but the inside is still raw. After the surface of the chicken is fried, it is difficult for seasonings such as salt to enter, so the chicken will not taste good.

The most common way to prevent moisture loss from chicken is to marinate it properly.

Prepare 3 fresh chicken thighs, 2 green peppers, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of starch, 1 tablespoon of cooking oil, 1 tablespoon of salt, and a pinch of green onion and ginger. Cut the fascia by making a circular circle at the base of the chicken thigh with a knife, then debone the chicken along the leg bone before cutting the chicken into small pieces. Slice the shallots and shred the ginger for later use.

Pre-marinating of chicken is the key to locking in moisture. Put the cut chicken thighs in a bowl, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of starch, a spoonful of cooking oil, stir well, marinate for 10 minutes and it will be very tender.

1. Handle the chicken first, then chop the chicken into small pieces, put it on a plate, add an appropriate amount of shredded ginger, a little salt, 1 spoon of cooking wine, 1 spoon of light soy sauce, a little pepper and a little cooking oil, stir well and marinate for 15 minutes.

2. After the pot is hot, pour in an appropriate amount of oil, after the oil is hot, add ginger slices, garlic slices and dried chili peppers to burst the fragrance, then put in Sichuan pepper and star anise to continue to fry until fragrant, pour in the marinated chicken and stir-fry quickly, fry until the chicken changes color, add 1 spoon of dark soy sauce to color after the skin turns yellow, and pour in 1 bottle of beer after stirring well.

3. After the beer is boiled, turn to low heat, cover the lid and simmer for about 10 minutes, add the green pepper and stir-fry to taste, fry until the green pepper is broken, add a little pepper to remove the tail, 1 tablespoon of oyster sauce to increase freshness, an appropriate amount of salt to taste, stir-fry well and then get out of the pot.

How to make chicken that is delicious and not firewood. Pickled.

If you want to make the fried chicken smooth and tender, take it in the marinade so that Zheng Tong must remember to add starch, and then put in a spoonful of chicken powder. Compared with chicken essence, chicken powder has finer particles and can quickly and evenly cover the outer layer of the meat, so that in addition to the protection of cornstarch, the protection of chicken powder is added, which can lock the juice more firmly, and the fried meat will be more tender and juicy. And the addition of chicken powder will also make the chicken taste more delicious.

2. Stir-fry. When many people cook meat dishes, they keep adding ingredients to the pot just like other dishes, and they don't have the habit of stir-frying meat first. The meat fried in this way often has a hard and old taste, in fact, because the meat has been fried for too long.

Especially for ingredients that are easy to cook, such as chicken, the best way is to fry them quickly, change color and serve them out immediately, and then stir-fry the vegetables, and then add meat when the dishes are almost round and cooked, although the whole process will be a little more complicated, but the delicious fried food is definitely worth it.

3. Ingredients. When adding soybean paste to stir-fried chicken, it should be tempeh paste instead of dried tempeh. Because in addition to the tempeh sauce, there are also some oils and sauces, so that the taste will not be too dry, and the taste will be much better.

If you only have dried tempeh, it is best to steam the tempeh with a little oil to soften, otherwise it will affect the taste. When steaming, it is important to note that the tempeh already contains salt, so there is no need to add additional salt.

Don't fry for too long, sauté until the chicken turns white, don't fry until golden brown.

Cucumber: 1 stalk, chicken: appropriate amount, red pepper:

20 grams, ginger: 5 grams, garlic: 10 grams, oil:

Appropriate amount, teaspoon salt, sugar: teaspoon, light soy sauce

1 teaspoon, chicken broth mix: 1 teaspoon, starch: 1 teaspoon, pepper:

1 gram, cooking wine: 1 teaspoon.

1. Wash and dice the chicken and set aside.

2. Add salt, sugar, light soy sauce, pepper, chicken powder, corn starch and celery and marinate in oil for a while.

3. Slice the cucumber, red pepper, ginger and garlic for later use.

4. Remove from the pot and pour oil, add chicken and cooking wine, and fry until the chicken turns white and set aside.

5. Using the remaining fat of the fried chicken in the pot, add ginger, garlic, red pepper and cucumber slices to the pot and stir-fry until fragrant.

6. Pour in an appropriate amount of salt, sugar, and chicken powder.

7. Return the fried chicken to the pot in advance.

8. Stir-fry evenly over high heat and then remove from the pot.