What kind of chicken is used to make the meat firm Thank you

Native chickens are stronger than fodder chickens.

<> "Chicken stewed with mushrooms.

Method:1Chicken in a pot under cold water, add green onion and ginger, boiling wine, blanch for two minutes, remove and wash, add dry chili peppers, green onions, ginger and garlic and stir-fry until fragrant.

2.Add the chicken and stir-fry for 2 minutes, add 2 tablespoons of raw and wild soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of cooking wine.

3.Add a spoonful of oyster sauce, add star anise, cinnamon, bay leaves, rock sugar, stir-fry evenly, add water, bring the ingredients to a boil over high heat, turn to low heat and simmer for 40 minutes.

4.Add the mushrooms and cook for another 10 minutes before starving, add a little salt and black pepper to taste, and sprinkle with chopped green onions.

If you can first soak the chicken in cold water and a small amount of vinegar for about 2 hours, the texture of the meat will become more and more tender in the special cuisine. In addition, it is best to combine the old chicken with red wine for special dishes, red wine can not only make the old chicken more tender, but also the finished product tastes pure, tender and delicious. With these two methods, no matter how old the chicken is, it's guaranteed to be easy to get.

The hen is cooked on a fierce stove, and the meat is hard and unpalatable. If you can first soak in cold water and a small amount of vinegar for 2 hours, and then simmer in a simmer, the meat will become tender. The chicken breast is tender and should not be burned for a long time.

After thawing the frozen chicken breast, drain the water, preferably with a towel. Then cut the chicken into pieces, add a pinch of salt, add 1 egg white, stir and feel the chicken on your hands. Once it is smooth, add 1 tablespoon of potato starch and marinate for a while.

To make pan oil, cold and wet can be. Then sauté the chicken breast until cooked. The temperature should not be too hot, or it will be fried.

If it is fried, the chicken will be very dry. It's a bit hard. After adjusting with water starch, let it sit for a few minutes, and then scratch it a few times, the number of times will become more and more tender, but if you scratch too many times, you will feel that the plump is not really true.

1.Cut the chicken into chunks, add a moderate amount of water, and be good at continuous rolling, so that the moisture can enter the chicken, and roll until it is sticky;

2.Add an egg white to wrap the moisture inside the chicken, and then be good at stirring continuously to let the egg white coat the chicken slices;

3.Add a small amount of potato starch to let the egg whites and moisture coat the chicken;

4.Boil water or oil in a pot, add the depulped chicken slices, slowly peel off with a colander, and scatter the chicken sticking together;

5.Remove the well-oiled or oily chicken, drain the water, and you can make the tender chicken your favorite dish.

In the three-step process of depulping, the chicken can successfully lock in moisture, and the muscles of the whole body will become more and more tender. The basic concept of chicken desizing: knead in a small amount of water to allow the chicken to digest the smooth water; Add egg whites to wrap the digested chicken with water, and the water will be precipitated when the chicken is too watery or oily; Coating the chicken with potato starch will make the chicken smoother and more tender, and the moisture will be more firmly locked in the chicken.

When blanching raw chicken, be sure to put cold water into the pot, and the time should not be too long, after stir-frying spices, you must add boiling water, you can also add hawthorn or soybeans when simmering to make the chicken more tender.

You can add egg whites, or marinate the chicken in advance to taste, you can also lock in the moisture of the chicken, or put it in the oven to bake it, pay attention to the method of making the chicken, and have cooking skills.

After the chicken is thawed, it is necessary to control the moisture in advance, pay attention to the steaming time, pay attention to the method of production, and grasp the heat. You can add some cornstarch water when making it.

You can use chicken to make chicken stew with mushrooms, chicken stew with vermicelli, chicken stew with potatoes, chicken stew with seaweed, and chicken stew with coconut white.

First of all, you can marinate the chicken for a period of time, and then put it in the oven to roast, and secondly, Sun Dou can also put the chicken directly in the pot to cook, and then sprinkle some condiments, so that the meat is also very delicious, and finally you can choose some more tender chicken to make meat, so that the base mill will be very delicious.

You can cut the chicken into small pieces and stew it, so that the chicken will be more tender, and you can also go to the selected state to marinate it in advance, which will also be colder, if you want to eat fried chicken, you can wrap it in starch first, and the chicken pieces fried in this way will be more tender.

If you want to eat or eat delicious chicken, you can make chicken nuggets stewed with potatoes. Blanch the chicken first. Heat oil in a pot, stir-fry green onions, ginger and garlic until fragrant, then add chicken pieces and stir-fry on high heat.

Put in the potatoes, pour in an appropriate amount of water, boil, turn to low heat and simmer for half an hour. You can add seasonings to it.

There are a lot of them. You can fry chicken, and you can also boil chicken, and you can stew soup and drink. I think stewed chicken soup is the best thing to celebrate. This will be more nutritious, and it will also be better absorbed by the pre-grinding.

It can be made into diced kung pao chicken, or it can be made into spicy chicken, stir-fried chicken, fried chicken, yakitori, chicken stewed potatoes.

First of all, the raw materials should be good. That is, the chickens bought should be authentic, and refuse to be fast-growing chickens and the like.

Bring a pot of water to a boil, put the killed chicken down and boil for 10 minutes.

Remove the chicken and cool for about 5 minutes.

Bring to a boil again for 10 minutes.

Remove and immediately dip in cold water to cool.

Remove and oil and season.

The rest is up to you, but this method is more suitable for white cut chicken.

In addition, there is a legendary extreme practice, which is more dangerous, but the effect is excellent, and the following is provided for reference only:

First you have to buy a live chicken. A live cobra (hemolytic toxin).

Let the snake be enraged, let the snake bite the chicken.

Wait for the chicken poison to die.

Bloodletting, hair removal, gutting, removal of snake bite sites.

Cook thoroughly in boiling water.

The rest is as you like, but this method is more suitable for white cut chicken.

Add a few drops of fresh lemon juice I guess...