How to make a delicious little rooster in summer, how to make a small rooster delicious

The ingredients needed to stir-fry the baby rooster are: baby rooster, green chili, red chili, dark soy sauce, red vinegar, Sichuan pepper, spices, garlic slices, and green onions. Here's how:

Stir-fry the chicken cut into sections in hot water, stir-fry and cool in cold water. Then heat the oil in the pot, put the sugar to burn, put the green onion, ginger and garlic into the pot, when the oil splashes, put the small rooster, red and green peppers into the pot, stir-fry, put salt, dark soy sauce, red vinegar, pepper and spices. Stir-fry over high heat for a few minutes for 10 minutes.

This dish is very oily and spicy. Another characteristic of small cocks is that they are small in quantity. Generally, a small rooster can fry at most one dish.

A plate of small roosters is enough for two people at most, and if you want to eat enough, you need to drink some beer and eat some flower rolls. The taste of Xinjiang's flower rolls is also unique, which is steamed with fragrant bean ginseng of the Hui people.

To eat a small rooster, you have to eat skeleton meat, meat with bones, bones with flavor, tear meat and gnaw bones. The spicy flavor of the dish spreads from the bones to the pool, and the torn bones of the meat have a lingering aftertaste.

What flavors do you like? Potato stewed chicken or stir-fried or mushroom chicken soup can be anything, the practice of chicken, now there are many food networks, there are recipes. Whether you like spicy food or prefer light, just choose a recipe that suits your taste.

If you want to eat spicy, fry this to do For example, first divide it into several Then fry and put some seasonings, and then put carrots, spicy seeds, etc., depending on your own needs, put it, and finally pause for a while, and then see if it is cooked, if you are about to harvest it, then put potatoes, and then tons will be good, if you don't want to eat spicy, make chicken soup, which is simpler, such as putting water and then putting the chicken in the water, and then putting some green onions, carrots, some seasonings, tons up, it's OK, but pay attention to the observation in the middle.

Ingredients: 1 small rooster, dried bamboo shoots, 50g ginger, appropriate amount of onion, appropriate amount of red pepper, appropriate amount of Sichuan peppercorns, appropriate amount of cooking wine, appropriate amount of chopped chili pepper, appropriate amount of soy sauce, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of sugar.

Steps: 1. First, soak the dried bamboo shoots in water for two days. Pour a small half pot of hot water into the pot, add the dried bamboo shoots, cover the pot, cook for an hour, remove and cut into shreds.

2. Chop the rooster into pieces, slice the ginger, shred the onion, and cut the red pepper into rings.

3. Pour a small half pot of hot water into the pot again, add peppercorns, cook for ten minutes, pour the chicken pieces into the pot, pour in an appropriate amount of cooking wine, blanch the blood, remove and wash with cold water.

4. Put oil in the pot, add ginger slices, stir-fry for a while, then add the onion, fry until the fragrance overflows, add chopped chili peppers, stir-fry evenly, then pour the chicken pieces and dried bamboo shoots into the pot and stir-fry, pour in an appropriate amount of cooking wine and soy sauce, add a spoonful of five-spice powder, a spoonful of salt, half a spoon of sugar, stir-fry and season, pour into the pressure cooker, pour in water, and the chicken pieces are equal, add a spoonful of salt, press for fifteen minutes, return to the pot, collect the soup on high heat until the soup is half dry, add the red pepper, and stir-fry for a while.

Ingredients. Cockerel.

1 2 pcs. Dried.

30g excipients.

Onions. 1 2 pcs. Ginger. 1 piece.

Aniseed. 1 pc.

Chop peppers. 1 tbsp.

Soy sauce. 2 tablespoons.

Wine. 2 tablespoons.

Allspice. 1 2 teaspoons. Salt. Amount.

Pepper. 1 2 tablespoons.

Essence of chicken. 1 3 teaspoons.

Steps. 1.Raw material.

2.Cut the chicken into cubes, blanch the peppercorns in the water, wash and drain.

3.Soak the dried bamboo shoots overnight and put them in the refrigerator in summer.

4.Shred the onion, cut the pepper into rings, and slice the ginger.

5.Put oil in a pan and stir-fry chopped peppers, onions, and ginger slices.

6.Stir-fry the onion slightly dry, add the chicken, shredded bamboo shoots, stir-fry evenly, put five-spice powder, soy sauce, cooking wine.

7.Pour into the Supor Qiaoyi pressure cooker, mix with water and ingredients flush, add salt to taste a little lighter than usual, and set the heat on medium for 8 minutes.

8.After exhausting thoroughly, reduce the juice and leave it a little without being too dry. Remove from the pan and add the chicken essence to enhance the flavor.

The rooster is delicious to make dry pot chickenHere's how:

Ingredients: 1200g rooster, appropriate amount of rapeseed oil, 2g salt, 28g cooking wine, 10g light soy sauce, 1g white pepper, 2 eggs, 20g ginger, 1 garlic, 5 chives, 150g onion, 30g of spicy bean sauce, 30g of dried red pepper, 5g of Sichuan peppercorns, 2 Hangzhou peppers, 2 bell peppers, 20g of coriander, 3g of cooked white sesame seeds, 20g of fresh soy sauce, 20g of oyster sauce, 6g of sugar, 50g of water.

Steps: 1. A rooster.

2. After washing the chicken, remove the chicken head, there is too much lymph in the chicken neck, so the skin is also removed, and then the chicken is chopped into small pieces.

3. Put salt, 8g cooking wine, light soy sauce, white pepper and eggs into the chicken pieces, grasp it well with your hands and marinate it for more than 1 hour (if possible, it can be refrigerated).

4. During the pickling period, you can prepare other ingredients: peppercorns, garlic cloves, tempeh spicy sauce, onion cut into small pieces, dried chili pepper wiped clean and cut into small pieces, ginger slices, chives cut into inch pieces.

5. Decorative ingredients: sliced Hangzhou pepper and beauty pepper, cut coriander into sections, cooked white sesame seeds.

6. Seasoning sauce: Put fresh soy sauce, oyster sauce, 20g cooking wine, sugar and water in a bowl, stir well and set aside.

7. Pour more rapeseed oil into a non-stick pan (other vegetable oil can also be used), turn on medium-high heat, and fry the marinated chicken pieces after the oil is hot.

8. When the water is dry, turn to medium heat and continue to fry until the chicken nuggets are golden in color.

9. Pour an appropriate amount of oil into the pot and turn on medium heat.

10. After the oil is hot, add peppercorns, ginger slices, garlic cloves, onions and dried chili peppers and stir-fry until fragrant.

11. Pour in the tempeh and stir-fry for a while.

12. Pour in the fried chicken pieces and stir-fry evenly.

13. Pour in the seasoning sauce and stir well.

14. Cover the pot and simmer over medium-low heat for 5 minutes.

15. When the soup is at least the amount, add the green onion segments and stir-fry evenly, then turn off the heat.

16. Finally, sprinkle in green and red pepper slices, coriander and white sesame seeds to garnish.

17. a finished product.

Sichuan pepper, star anise, chili, garlic, ginger, two cans of beer, salt, monosodium glutamate, sugar, soy sauce and a rooster.

Method: Boil the oil until it is 60% hot, add Sichuan pepper, star anise, garlic and ginger and stir-fry until fragrant.

Place the rooster in the fried water and stir-fry until the meat turns white.

Put soy sauce, sugar, and salt in a pot to color the dish.

Pour the beer into a pot and simmer over medium-low heat for 30 minutes, then reduce the heat to reduce the juice. Finally, pour the MSG into the pot and take it out.

Black chicken, 1 leek, 2 slices of ginger, 1 small slice of American ginseng, 10g.

2 tablespoons of cooking wine, 2 tablespoons of refined salt, 1 tablespoon of monosodium glutamate.

1.Slaughter and wash the black chicken, put it in boiling water and blanch the blood;

2.Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil over a fire, simmer for 2 hours, add refined salt and monosodium glutamate.

Half an old hen, an appropriate amount of cow vigor, an appropriate amount of wolfberry, an appropriate amount of salt, and an appropriate amount of chicken essence.

Method: 1: Wash half a grass chicken and put it in a casserole of appropriate size.

2) Add enough cold water (don't grass chicken), blanch the blood after the water boils, then add cooking wine and ginger, and simmer over low heat until crispy. (usually about hours).

3) Add green onion, salt and wolfberries to the crispy and simmer for another 1-2 minutes, then turn off the heat. Serving.

Chicken, mushrooms, dates, codonopsis, American ginseng, cinnamon, and fennel leaves.

1.Wash the chicken. 2.Wash a variety of materials.

3.Put them in a casserole and stew together, first on high heat and then on low heat. I stewed for two hours and the meat was fully cooked.

Give the old hen some salt.

1.The old hen first wiped the water off with a napkin, then evenly salted the chicken, put it in the refrigerator for 20 minutes, and finally cut it into cubes.

2.Put in a pot and simmer for an hour, adding salt appropriately.

The little rooster is cooked and delicious as follows:Ingredients: half a small rooster, 1 green onion, 10 slices of ginger, 1 star anise, 50 peppercorns, 50 grams of peanut oil, 1 dried chili, 2 spoons of bean paste, 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, 1 tofu skin, 1 pack of pot stickers, 3 chives, etc.

1. Change the tofu skin into diamond-shaped blocks, stir the bean paste in the middle, soy sauce, oil consumption, and sugar.

2. Cut the chives and blanch the rooster.

3. Add oil to the pot, add star anise in hot oil, fry peppercorns, add ginger, green onions, and chili peppers to stir-fry until fragrant, add the small rooster and stir-fry for two minutes, then add the sauce, fry the sauce fragrance, and add two bowls of water.

4. On high heat for 15 minutes, add the tofu skin and put in the potstickers.

5. Collect the juice, remove from the pot and sprinkle with chives.

Rooster is delicious and cooked: cut the ingredients, fry the chicken thigh ingredients, adjust the accessories, heat the potatoes, boil the chicken potatoes, and add the ingredients.

Ingredients: rooster, potatoes.

Ingredients: onion, garlic, carrots, ginger, perilla, red and green peppers, green onions.

Excipients: sesame oil, paprika, chili paste, sugar, salt.

1. Cut the ingredients.

Onions cut vertically into strips; garlic (4 crums), finely chopped; Cut the carrots into cubes; Ginger slices; Shred perilla, red and green peppers, and green onions.

2. Ingredients for stir-fried chicken thighs

Heat the pot, add a little salad oil, and when the oil is hot, add the pipa chicken thighs, and fry until the skin of the legs turns white; Add the onion and sauté for 3 minutes; Then, add the carrots and fry for another minute; Add the soup after stir-frying, and when the soup boils, use a spoon to skim off the top foam.

3. Adjust auxiliary materials

Add sesame oil, chili powder and chili paste to the minced garlic, stir well, and slowly add to the cooking pot. Mix the broth well, cover the pot and cook for 10 minutes.

4. Heat the potatoes

After washing the potatoes with the skin, wrap them in plastic wrap, put them in the microwave oven, and heat them at 600W for 5 minutes. After removing and peeling, each is cut into four pieces with two knives horizontally and vertically.

5. Boil the chicken and potatoes

Add the potato cubes, sugar, salt, cover and cook for another 10 minutes.

6. Add ingredients

After the vegetables are cooked, turn off the heat and add shredded green onions, shredded red and green peppers, and shredded perilla; With a little lid, you'll be able to get this Korean-style chicken potato stew.

The steps to make a small rooster delicious are as follows:Ingredients: 1 hole rotten rooster, potatoes, dark soy sauce, 2 grams of chicken powder, 3 grams of sugar, green and red peppers, chives, ginger, garlic, appropriate amount of salt, pepper, light soy sauce.

1. Chop the chicken into pieces, then soak in water.

2. Cut the potatoes into cubes.

3. Cut the green and red peppers as well.

4. Remove from the pot**, pour in vegetable oil and stir-fry the chicken over medium heat.

5. Pour in the ginger, shallots and garlic, then add an appropriate amount of salt, pepper and light soy sauce.

6. Add an appropriate amount of water, put the potatoes in, cover and turn to low heat, and wait for 15 minutes.

7. Pour in an appropriate amount of dark soy sauce, add two grams of chicken powder, three grams of sugar, and pour in the green and red peppers and chives.