How to stew chicken will be more fragrant, how to stew chicken more fragrant

I generally like to make chicken stewed mushrooms, first chop the chicken into pieces, and then blanch it with water (put it in when the water is boiling, and take it out in 1 minute), the chicken is tight, the water is dry and then stir-fried with hot oil, fry until the skin becomes golden brown, add soy sauce, stir-fry again, add pepper, add cooking wine, fry a few times so that the color of soy sauce sticks to the chicken pieces, and then add water, cold water can, simmer over low heat, and then put ginger slices and green onions, two cloves of garlic flattened with a knife, put potato pieces, mushrooms, (generally I use hazel mushrooms, the taste is better, there are no hazel mushrooms.) , Anything else is fine, the dried mushrooms in the supermarket should be soaked in water for a few hours before cooking, and they should be washed several times), cover the pot, and add vermicelli when the potatoes are almost ripe (the vermicelli sucks soup, and it is easy to stick to the pot, so be careful), and wait for the vermicelli to be cooked, hehe, authentic Northeast flavor, if you like to eat spicy, you can add two dried chili peppers in the soup, it is delicious.

Braised chicken with chestnut yellow: 400 grams of chicken nuggets, 200 grams of chestnut meat, 20 grams of vegetable oil, 15 grams of green onion, ginger and garlic, 10 grams of starch, 8 grams of soy sauce, a little pepper and monosodium glutamate. Method 1: Put the chestnut meat in boiling water and cook it for later use; Cut the green onion into sections; Ginger slices; Mince the garlic.

2 Stir-fry the chicken pieces in oil until they change color, add green onions, ginger slices, minced garlic, monosodium glutamate, soy sauce, pepper, water, add chestnut meat, turn to low heat until the chicken is crispy, and thicken the water starch. Features The chicken is crispy and chestnut fragrant.

Simmer carefully, but before that, you have to boil it over high heat to knock off the floating blood foam before it tastes good. In addition, don't put MSG, put some pepper, and the flavor of the chicken will be cooked.

Here's how to make stewed chicken more fragrant:

Tools Ingredients: chicken, ginger slices, green onions, cooking wine, salt, pepper, water.

1. Blanch the chicken: Wash the chicken, cut it into pieces, put it in a pot and add water to boil, skim off the foam and remove it for later use.

2. Add seasoning: Add an appropriate amount of oil to the pot, add ginger slices and green onions to stir-fry until fragrant, add socks and cook wine and stir-fry evenly.

3. Add the chicken: Put the blanched chicken into the pot, add an appropriate amount of salt and pepper, and stir-fry evenly.

4. Add water: Add enough water, bring to a boil over high heat, turn to low heat and simmer slowly until the chicken becomes soft and flavorful.

5. The last step is to add some spices, such as star anise, cinnamon, etc., and you can put them on a plate.

1. One is to add some edible salt to the water when the chicken is blanched, and the meat also has a salty taste after the chicken is blanched, so that the chicken will be more flavorful when stewed.

2. The other is to put the chicken pieces in the pot and fry them first, add some seasonings, and then stew the soup, which can also make the chicken flavorful.

First of all, the chicken should be marinated, then put it in the pot to remove the smell and cook, and then put it in the casserole pot to simmer for an hour, it can be fragrant and flavorful.

When stewing chicken, you should add some bay leaves, star anise, Sichuan pepper, spices, salt, chicken essence, oyster sauce, light soy sauce, cooking wine, and marinate for 15 minutes. Then add an appropriate amount of water to the pot, put in the marinated chicken, then put some of the ingredients you like to eat, and then simmer for 40 minutes to get out of the pot.

Introducing two delicious pheasants.

First, the practice steps of stewed pheasant.

1.First, peel off the skin of the pheasant, remove the internal organs, wash the blood, and chop it into pieces;

2.When the cooked lard is boiled to 180, add the pheasant pieces, fry until golden brown, pour in a colander and filter the oil;

3.Heat 20 grams of bottom oil in a wok, add green onions and ginger pieces, and stir-fry until fragrant;

4.Put in the fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar, monosodium glutamate, and simmer over low heat until the meat is cooked and rotten;

5.When the juice is thick, serve on a plate.

Second, the spicy pheasant method.

1.Wash the dried pheasants.

2.Cut into small pieces.

3.Put water in a pot and add the dried pheasant to cook for a few minutes.

4.Remove the water.

5.Heat oil in a pan.

6.Put the dried pheasant in it and stir-fry.

7.Stir-fry until the meat is crispy, for example, with a little water, add shredded ginger.

8.Add the garlic rice.

9.Put the green chili peppers.

10.Add an appropriate amount of chopped pepper.

11.Stir-fry evenly, try the taste, and add a little salt to the appropriate amount.

1. Slaughter live chickens and eat frozen chickens.

Many people think that the fresher the chicken, the better, and the live chicken that has just been bought from the market is eager to be killed and stewed immediately, thinking that this will be fresher, but in fact, this is not true. After the fresh chicken is bought, it should be put in the refrigerator for 3 4 hours and then taken out to thaw the stew, the animal is suddenly killed, the body will naturally release a variety of toxins, freezing can have a sterilization effect, and the meat quality of the frozen chicken will also become more delicious, and then the stew soup is obviously fragrant and tender. So don't think that stewed chicken soup is like other foods, the fresher the better, for a more delicious chicken soup, we have to be patient!

2. When to put salt is critical.

When to put salt is not a simple question, it does not mean that you can put it casually. In order to make the chicken soup more flavorful, many people put down the salt together at the beginning of the stew. However, this method of putting salt is wrong, because the salt will react with the meat after cooking for a long time, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed.

Therefore, salt and other condiments must be put when the soup has been stewed, so that the chicken soup is more delicious, don't think that salt can be put before the soup, and it can be put when the soup is stewed, this is the wrong way to put salt!

3. Boil water before simmering soup.

Many people are lazy and afraid of trouble, so they often put down the stew when they buy the chicken from the market. In fact, everyone ignores a very important step, not only chicken, but also any meat should be boiled in boiling water before stew. This can not only remove the fishy smell, but also clean the chicken thoroughly, so that the soup is clear and not turbid, and the fragrance is fresh and odorless.

For the sake of hygienic and fragrant chicken soup, you must not ignore this crucial step in order to save trouble!

Of course, when adding side dishes, timing is also important. Everyone must control this timing, it is not good to be early or late, it is best to be suitable. I believe that in this way, we will definitely be able to make a delicious dish.

First of all, blanch the chicken in hot water, pour some cooking wine in the hot water, and put some ginger so that the fishy smell can be removed. Wash the chicken in cold water and set aside. Heat the oil, add the dried chili peppercorns and rock sugar to fry the sugar, put the chicken in, stir-fry evenly, then pour in water, add salt, soy sauce, oyster sauce, sugar, monosodium glutamate, and simmer in a pressure cooker for about two hours.

Ingredients: white chicken, green onion, ginger, light soy sauce, oyster sauce, cooking wine, rock sugar, Sichuan pepper, star anise, cinnamon, bay leaves, tangerine peel, angelica, powdered skin.

Step 1: Chop the white chicken into small pieces, add 5 grams of salt to the basin, add an appropriate amount of water, put the chicken in the basin, and soak for 30 minutes. Soak the blood in the chicken so that the stewed chicken is elastic and not fishy.

If the chicken is blanched and then stewed, the chicken will be firewood.

Step 2: Remove the chicken, control the moisture, stir well with light soy sauce, oyster sauce, cooking wine, green onion and ginger slices, and marinate for 20 minutes. After marinating, the stewed chicken is more flavorful, and the chicken tastes better and the meat is more tender.

Step 3: Add an appropriate amount of oil to the pot, twice as much as usual for stir-frying, after the oil is hot, add rock sugar, fry the rock sugar over low heat, fry it until it is reddish-brown, and pour the chicken into it. Add green onions, ginger, Sichuan pepper, star anise, cinnamon, bay leaves, tangerine peel, angelica, and stir-fry over high heat for 10 minutes to fry the fragrance of the spices and the moisture in the chicken, so that the chicken is more resilient to eat, and the meat is fried with color, and it looks very appetizing.

Step 4: After the chicken is fried until it is colored, add an appropriate amount of water, pay attention to heat the water, if you add cold water, the chicken is hot and suddenly meets cold water, the meat will be tightened, and it will not be stewed. After adding water, bring to a boil over high heat, simmer for 30 minutes on medium-low heat, add an appropriate amount of salt, and simmer for another 10 minutes.

There are many ways to do it, first buy some chicken back, then wash it and cut it into pieces, finally put oil in the pot, put the chicken in, add some condiments, then stir-fry for about 10 minutes, and finally pour some water into it and boil it for about an hour. That's it. You can also put some mutton and pork in it when making it, which is also very delicious.

You can also put some cumin in it when making it, and the taste that comes out of this is also very good. Or when making this dish, you can also put some side dishes in it, which is also very tasty, and many people do it.

Wash the chicken pieces, then put them in the pot to blanch the foam, then put in cooking wine and ginger slices to remove the smell, pour peanut oil into the pot, pour the cleaned chicken pieces into it and stir well. Then add the green onion and ginger slices to remove the fishy smell, and then stir-fry constantly. Then pour in the bean paste and stir-fry evenly, add water, and stew with some seasonings.

Add a little cooking wine to the stewed chicken and simmer for half an hour, and the chicken will be very delicious.

Huaishan stewed chicken soup.

Ingredients: 400g of grass chicken, 350g of Chinese yam, 8g of wolfberry

Excipients: 3g salt, 3 slices of ginger, 1 green onion, 20g cooking wine

Steps:1Prepare the ingredients: local chicken, Huai yam, ginger slices, green onion knot and wolfberry.

2.Wash the chicken first, chop it into pieces, put it in a pot under cold water, pour in 10g of cooking wine, boil over high heat and cook for 2 to 3 minutes.

3.After the blanched chicken pieces are taken out, rinse them with water, wash and drain the blood foam for later use, pour 2 3 pieces of water into the electric saucepan, put in the chicken pieces, ginger slices, green onion knots and 10g cooking wine, cover the pot, select the function of "chicken and duck soup", the taste is "rich", the cooking time is 2 hours, and start to stew.

4.When there is 1 hour left in the cooking time, peel and wash the yam again, cut the hob, and soak it in water (in order to prevent the yam from oxidizing and discoloring, I put a lemon slice, you can also pour a little white vinegar) for later use, when there are 40 minutes left in the cooking time, put in the yam cubes and continue to simmer, and finally when there are 5 minutes left, put in the washed wolfberries and continue to simmer.

5.Stir in salt and white pepper and mix well. A pot of nutritious and delicious health soup is ready, so let's enjoy it slowly!

Entering the dry autumn, the ** is not good and the physique is weak, at this time, do not prevent making some chicken soup to drink, plus Huai Yam, the taste is sweet, soft and glutinous, more nutritious, it is a nutritious nourishing soup that the family must drink in autumn, which is conducive to the digestion and absorption function of the spleen and stomach, and is a dual-purpose product of medicine and food for the spleen and stomach. Regardless of spleen yang deficiency or stomach yin deficiency, it can be eaten. Eating yam regularly can have a nourishing effect, and it also helps to lower blood sugar, it is a very good health food, and it also has a good effect on the prevention of cardiovascular disease.

Ingredient main

Chicken 600g for 3 servings.

Excipients others

Appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, and stew chicken.

Step 1

Cut the chicken into cubes and blanch in water.

Step 1

Cut the green onion and ginger into sections and set aside.

Step 1

Put oil in a hot pan, put in the green onion and ginger boiling pot, then put in the chicken and stir-fry, add water, Sichuan pepper, bay leaves, and simmer for 25 minutes.

Step 1

Then add salt and monosodium glutamate to taste, and remove the juice from the pot.

You need to prepare some local chicken thighs, an appropriate amount of shiitake mushrooms, some ginger, red dates, a little monosodium glutamate, refined salt, cooking wine, first clean the local chicken thighs and chop them into blocks, and then blanch them and fish them out, soak the mushrooms in advance to remove the pedicle, remove the core after the red dates are soaked soft, wash the ginger and pat it loose, put all the ingredients into the casserole together, then add the appropriate amount of cooking wine and water, simmer for 60 minutes over low heat after boiling, add some monosodium glutamate, refined salt to taste, stir evenly and you can eat, it is very nutritious, And it's very delicious.

Benefits of drinking chicken soup with shiitake mushrooms.

Shiitake mushroom chicken soup can supplement the vitamins, amino acids, polysaccharides and proteins needed by the body, can achieve the effect of strengthening the spleen and stomach and beautifying the skin and soothing the nerves, and is also very good for the liver and kidneys.

Drinking shiitake mushroom chicken soup can make the body stronger, and the protein contained in it is very rich and easily absorbed by the body. Chicken soup with mushrooms can also play a role in relieving physical fatigue, and women with irregular menstruation should drink more appropriately, which can prevent the appearance of cold diseases and make the liver's detoxification function stronger.

There are a lot of nutrients in mushroom chicken soup, which can achieve the effect of delaying aging and preventing cancer, but you must not eat too much at one time, and do not eat frequently.