The chicken has a little flavor, and when you put something in the soup, it will not taste good

Material. Ingredients for roast beef burritos]:

200 grams of beef tenderloin, 3 bell peppers (green, red, yellow peppers), 150 grams of flour, half of the cornmeal, an appropriate amount of crushed black pepper (beef and crushed black pepper are a perfect match), an appropriate amount of salt, and an appropriate amount of olive oil.

Ingredients for mushroom and chicken porridge]:

1/2 cup of rice, 2 shiitake mushrooms, half a chicken breast (chicken thighs are also OK), corn kernels, 1 small carrot (the amount of these ingredients is arbitrary), 1 tablespoon of salt (I only added salt, you can add a little pepper or something to your taste).

Method. Roast beef burrito method]:

1. Mix the flour with the cornmeal, add water and form a dough for later use. The original recipe was to mix the batter and spread it out into tortillas, which I made using the lotus leaf cake method. Roll the mixed dough into long strips, divide it into a number of dough agents, press the dough into thin sheets, stack the two dough agents, apply salad oil in the middle, roll out the round cake with a rolling pin, which can be a little bigger than the lotus leaf cake of roast duck, brush the pan with a thin layer of oil, put the round cake on low heat and slowly fry until golden on both sides, the middle of the cake will bulge during the frying process, because we have oiled it between the two dough agents, so that the cake can be divided into two sheets after frying.

Ready-made lotus leaf cakes or spring burritos can also be eaten in the same way.

2. Cut the pepper into small cubes, put it in a container, add salt, crushed black pepper and olive oil to taste, stir well to form a salad for later use.

3. Cut the beef tenderloin into large pieces or large slices or meat strips, pat it loose with the back of a knife if it is cut into large slices, sprinkle with salt, crushed black pepper, cooking wine, and starch and soak for a while. Add a little soy sauce and fry it to make the color more attractive.

4. Pour an appropriate amount of oil into the pan, put the beef into the pan and fry it or put it in the oven to cook.

5. Put the fried beef in the middle of the tortilla, put the bell pepper salad on it, and then roll up the tortilla to eat, I also put a little black pepper steak sauce on the beef, the fragrant beef is paired with a refreshing cooked vegetable salad, and it is eaten with corn tortillas.

The dish also has a bit of a Mexican twist, and the meat can be replaced with your favorite, such as chicken, pork, or a few more shrimps. You can also eat it like we eat spring cakes, and I also made some burritos with eggs and shrimp, which are also delicious.

Does it smell bad? The original flavor of the chicken broth is sweet.

The chicken is flavorful, and if it is not spoiled, it can be removed with the following methods.

1. Prepare sea peppers. Sea pepper has the effect of removing the fish, and it is generally cut into small pieces of raw sea pepper. If you use dried sea pepper, you usually use dried sea pepper noodles.

2. Put the stinky chicken on a plate and knead the prepared sea pepper and chicken together.

3. After kneading the sea pepper and chicken together, it is best to leave it for 20 minutes, so that the effect of deodorization will be better.

Since it has deteriorated, then throw it away, so as not to harm the human body if you eat it.

1. If the taste is not very strong, you can wash it with vinegar, vinegar, ginger, green onions, etc. can remove the peculiar smell, boil it with vinegar and ginger water, pour off the water (repeatable) and then eat it with boiling, basically it is tasteless.

2. If the taste is too big and the meat stinks, it will not have any effect on the human body for the time being, but there will be a potential risk of disease. It's best to throw it away, otherwise you may get sick if you eat it.

Related Notes:

Chicken and plums are compatible, and eating is diarrhea.

Chicken and garlic: Garlic is pungent and poisonous, and the main gas is dissipated, and the wind is removed and the virus is killed. The chicken is warm and sour, the two functions complement each other, and the garlic is smoky, from the perspective of seasoning, it is also incompatible with chicken.

Chicken and mustard: These two foods can hurt your vitality if you eat them together. Because mustard is a hot thing, chicken is a warm tonic product, which may help the heat and is not good for health.

The chicken is flavorful, if it is not spoiled, it can be removed by the following methods: 1. After washing, add salt, put some ginger shreds, then pour some white wine, cover it to remove the flavor.

2. Wash with water, marinate with cooking wine and green onions for 5 to 10 minutes, and add a little sugar and vinegar while cooking.

3. When cooking, blanch the ingredients with water or boiling water. Then use long-term warming methods to fishy, such as stewing, stewing, burning, roasting, etc., or stir-fry with warm oil.

I suggest that you don't eat it if it tastes, because if you eat it badly, you will have to spend money to see a doctor and take medicine, and the most important thing is that you will suffer again. If you don't want to throw it away, then add some baking soda, salt, white pepper, cooking wine and a little vinegar to marinate, then add starch and mix well before cooking, and there will be no peculiar smell. If it's cooked chicken, use spicy bean paste as the base, add the ingredients just mentioned, and return the chicken to the pan and stir-fry.

Because it has a spicy taste, it can cover up other flavors. However, it is still recommended not to eat stale ingredients, which is not good for others or yourself. Finally, I wish you good health!

I've eaten chicken for so many years, but I haven't tasted chicken with flavor, and chicken won't taste like meat other than meat, so it's not bad, so it's better not to eat it.

Marinate in rice wine and stir-fry again.

It's because my cooking skills are not particularly good, or because I don't usually use a pressure cooker to make at home, so the chicken soup I make is not as delicious as in the restaurant, or the ingredients used are not very complete.

It is because the conditions at home are limited, it is likely that the temperature is relatively low, or it may be because there are no other condiments added to it.

Because the process of making chicken soup is very complicated and requires the addition of some special ingredients, the chicken soup made in the restaurant is delicious.

When the chicken is not fresh, it will emit an unpleasant and pungent fishy odor, which is because the inside of the chicken has been invaded by bacteria, which causes the chicken on the trouser beam to deteriorate and ferment, so it will release an unpleasant smell, and it is best not to eat the chicken after spoilage.

Chicken (chicken) refers to the meat on the chicken, the meat of the chicken is delicate, the taste is delicious, suitable for a variety of cooking methods, and is nutritious, and has the effect of nourishing the body. Chicken is not only suitable for stir-frying and stewing soups, but also suitable for cold food and cold salad. However, it is important not to eat too many chicken foods such as chicken wings to avoid obesity.

Make chicken stew with mushrooms.

Chicken stewed with mushrooms is a home-cooked stew in Northeast China, with chicken, dried mushrooms and vermicelli as the main ingredients, and the main cooking process is stew.

Ingredients: 750g free-range chicken, 150g dried hazel mushrooms, vegetable oil, refined salt, ginger, shallots, star anise, cinnamon, bay leaves, and an appropriate amount of dark soy sauce.

Steps: Step 1 Soak dried hazelnut mushrooms in water, then wash. Chicks are slaughtered and washed and cut into large pieces with a knife.

Step 2 Pour water into the pot, add the chicken to boil and blanch and remove.

Step 3 Pour vegetable oil into the wok, heat the oil, add ginger slices, green onions, cinnamon, star anise, and fry the bay leaves until fragrant.

Step 4 Pour in the blanched chicken and stir-fry over low heat. Saute until the chicken is slightly brown and shiny.

Step 5 Add dark soy sauce and stir-fry to color.

Step 6 Pour in boiling water (the amount of boiling water should be lower than the chicken) and bring to a boil over high heat.

Step 7 Pour into a pressure cooker and pour in the hazelnut mushrooms.

Step 8 Close the lid of the pressure cooker, press the middle button to lock the lid and turn on the heat.

Step 9 After the pot is steamed, press for 8 minutes. Wait for the pressure cue point of the fast pot to fall, and the pressure relief is completed.

Step 10 Open the lid and add the refined salt.

Step 11 Bring the pot to an open and reduce the juice over high heat. Wait until the soup is thick.

The correct cooking method for stir-frying chicken: first rinse the chicken with water, then cut it into small pieces, soak it in clean water, wash the blood water that bubbles out, take out the water and squeeze it out slightly, add a little cooking wine and light soy sauce to marinate for 5-8 minutes, squeeze out the excess marinade after marinating, add a little water starch to grasp it well, stir-fry the hot oil in the pot and add the spices to stir-fry, fry the chili pepper until it is broken, and then pour the processed chicken pieces in, fry until the surface changes color, then turn to medium heat to season, and collect the juice over high heat to get out of the pot.

Cut the chicken breast into thick slices.

Add the seasoning and start marinating:

1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, black pepper to taste, a pinch of salt.

Marinate for 15 minutes.

Fry in a pan with thin oil over low heat.

Fry until golden brown on both sides, sprinkle with black pepper and chopped pepper.

The chicken does not need to be blanched, and it is stewed directly in the pot. The specific method is as follows, first prepare the materials: 500 grams of hen, 12 grams of angelica, 1 piece of ginger, 5 grams of wolfberry, 5 grams of salt, 2 grams of chicken powder, appropriate amount of shallots, and appropriate amount of water.

1. Wash the chicken, wash the ginger and crush it, wash the green onion and tie the knot, and wash the angelica and wolfberry for later use.

2. Put the chicken, ginger, green onion knots and angelica into a casserole, add enough water, bring to a boil over high heat, turn to low heat and simmer for 3 hours.

3. After the chicken broth is stewed, remove the green onion knots, and then add the wolfberries.

4. Pour in an appropriate amount of salt and chicken powder to taste.

5. Serve in a clean and waterless container and enjoy.

If salt is added to the stewed chicken, it will directly affect the taste, characteristics and nutrient preservation of the chicken and chicken soup.

This is because chicken has a high moisture content, some as high as 65 to 90 percent. Salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the cell moisture in the tissue penetrates outward, the protein is coagulated, and the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken harder and older, and the soup has no fragrance.

Therefore, the correct way to put salt when stewing chicken is to cool down the stewed chicken soup to 80 or 90 degrees, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.

When stewing chicken soup, don't blanch it directly, keep in mind 3 tips, the chicken is tender and not old, and the soup is fresher.

The chicken can be marinated quickly and flavored as follows:

Ingredients: 500g chicken pieces in chicken wings

Step 1: Wash the chicken wings or chicken pieces.

2. Put all the above seasonings and grasp well.

3. Use a fork to insert holes in it, and poke indiscriminately, at least 2 minutes, preferably more than 5 minutes.

4. Seal and refrigerate for 15 minutes.

Precautions. Beer is put in order to make the chicken tender, so it is more suitable for large pieces of chicken such as **chicken, and there are also many fried chickens. Spicy chicken usually pursues dry aroma, or it is appropriate to use cooking wine.

Refrigeration can be extended if conditions permit.

Make chicken broth to taste.

You can put cooking wine, ginger slices, etc., and slowly boil it over a simmer, so that the chicken soup is easy to taste. Here's how:

Ingredients: 1 triple yellow chicken.

Seasoning: 1 teaspoon salt, 1 green onion, 3 slices of ginger, 1 teaspoon cooking wine, 1 teaspoon pepper, 1 handful of wolfberry.

Preparation of chicken broth.

1.Wash the three-yellow chicken, remove the internal organs and chicken fat; Slice the green onion and slice the ginger.

2.wolfberry soaked in water; Put the pot on the fire, add an appropriate amount of water and cooking wine to a boil, blanch the chicken, remove the blood foam, and remove it for later use.

3.Blanched three yellow chickens are washed with water to remove the blood foam; Add green onions, ginger and cooking wine to a boil.

4.Skim off the foam and simmer over low heat for 1 hour; Spoon to skim the fat off the chicken broth.

5.Add the goji berries and cook for another 10 minutes; Place in a bowl and season with salt and pepper.

Chicken has a peculiar smell can be treated with alcohol, put the chicken in clean water for cleaning, and then add alcohol to remove the odor, the smell of chicken indicates that it has been placed for too long or caused by improper storage methods, the chicken should be stored in the refrigerator freezer area, and the storage time can be extended to 1 month.

If the taste is not very strong, you can wash it with vinegar, vinegar, ginger, green onions, etc. can remove the peculiar smell, boil it with vinegar and ginger, pour out the water (repeatable) and then eat it with boiling, basically it is tasteless.