How to steam hens, please ask how to steam old hens

Steamed chicken is a delicious home cooking, is the easiest way to cook, and quite healthy, steaming to the greatest extent to maintain the original taste of the food, but also to avoid the pain of oil smoke, this zero cooking specialty dish, as long as you do it, do not need any cooking skills, everyone will learn the specialty of the dish.

Materials. Ingredients: 550 grams of hens.

Excipients: salt: 4 g shallots.

A pinch of liquor, 5 ml, 3 slices of ginger.

Preparation of steamed hens.

1.Wash the chicken first and drain it.

2.Prepare the ginger slices and shallots.

3.Spread evenly with white wine.

4.Spread 4 grams of salt evenly on both sides.

5.After that, make 3 even cuts with a knife to make the chicken more flavorful, and marinate for half an hour.

6.Place the green onion and ginger slices in the bottom of the bowl.

7.Put the chicken on again.

8.Cover and steam over high heat for 1 hour.

9.Steamed a lot of chicken broth.

10.Sprinkle with chopped green onions.

Cooking Tips 1The steaming process depends on the size and tenderness of the chicken, and it is opened after steaming for 20 minutes.

2.Steamed chicken with liquor can not only remove the smell but also enhance the flavor, but not excessively, otherwise it will be bitter.

3.Gout.

Patients should not drink chicken soup because it is high in purines.

It can worsen the condition.

The steaming method of the old hen of the farmer, the soil method with crispy skin and tender meat, and the special fragrant chicken flavor, I still want to eat it.

The steaming method of the old hen of the farmer, the soil method of the crispy meat stall Yuzhi Zhaonen, and the particularly fragrant chicken line fierce rock taste, I still want to eat.

Goji root stewed old hen.

Cuisine and efficacy: blood nourishing recipes pregnant women's recipes nourishing deficiency and nourishing body recipes waist and kidney strengthening recipes Process: stew.

Ingredients for stewed old hen with wolfberry root:

Ingredients: 1500 grams of chicken burial.

Excipients: 250 grams of bone skin.

The practice of stewing old hens with wolfberry roots:

Slaughter and wash the old hen, wash and cut the fresh wolfberry roots, put them in a casserole with the old hen, and add an appropriate amount.

After boiling water over high heat, switch to low heat and simmer for 3 hours.

Tips for making stewed old hens with wolfberry roots:

The skin of the earth bone is also known as the root of wolfberry.

This dish has the effect of strengthening the spleen and kidney, nourishing blood and stabilizing the fetus. Side-liquid bridge.

Second, Guiqi stewed old hen.

Cuisine and efficacy: Sichuan cuisine, qi and blood double supplement recipes, deficiency and health nutrition recipes, malnutrition recipes.

Taste: Original flavor process: original stewed Guiqi stewed old hen production materials:

Ingredients: 1500 grams of hens.

Excipients: 10 grams of angelica, 15 grams of astragalus.

Seasoning: 15 grams of ginger, 15 grams of green onions, 20 grams of cooking wine, 10 grams of salt, 2 grams of pepper teach you how to stew old hens with Guiqi.

Do, how to make Guiqi stewed old hen is delicious.

1.Wash the guiqi with warm water and change it into small tablets;

2.After the old hen is slaughtered, the residual hair is removed, the internal organs are removed, and the knife is slaughtered into small pieces;

3.Put it in boiling water with ginger, green onions, and cooking wine to remove the blood and set aside;

4.After the fresh soup is boiled, the Mengguiqi, ginger and the chicken are stewed and salted and monosodium glutamate are added. Return.

Tips for making stewed old hens:

1.Attention should be paid to the ratio of Guiqi to chicken and soup;

2.When stewing chicken, you should add enough soup at one time, and you can't add water halfway, otherwise the taste will not be mellow.

1.Angelica sinensis has the effects of replenishing blood and blood, regulating menstruation and relieving pain, moistening the dry and moisturizing intestines;

2.Astragalus has the effects of invigorating qi and strengthening the surface, diluting water and reducing swelling, detoxifying, and building muscles;

3.Cooked with chicken, the finished dish has the effect of replenishing qi and generating blood, and has a loss of qi and blood, fatigue and complexion.

Yellow, blood loss and other symptoms have good efficacy.

Tip - Food Restraint:

Astragalus: Astragalus membranaceus is white and fresh, anti-quinoa, phobic of five spirit fats, and windproof.

Prepare the ingredients first, onions, ginger and garlic, ingredients, cooking wine, soy sauce, refined salt, etc., the simpler way is to open the whole chicken, clean it, evenly smear the oil, salt, sauce and vinegar inside and outside the chicken, and then steam it directly, steam it slowly for about two hours, this is the most primitive practice!

Chicken breast, 750 grams of leg meat, 400 grams of japonica rice, 4 fresh lotus leaves, 150 grams of lard, 1 green onion knot, 5 grams of ginger, 5 grams of cinnamon, 5 grams of star anise, cloves, 25 grams of sugar, 50 grams of Shao wine, 100 grams of soy sauce, 100 grams of fresh soup, 50 grams of sesame oil. [1]

Step 1: Chop the chicken into 12 pieces, cut the lard into 12 pieces, put it in a bowl together, add ginger, green onion, Shao wine, and soy sauce and soak for half an hour. Wash the lotus leaves and cut them into 14 pieces in a fan shape, remove the old tendons on the back, put them in a pot of boiling water and blanch them slightly, and wipe them dry. Wash the japonica rice.

A variety of steamed chicken.

A variety of steamed chicken (3 photos).

2. Put the wok on the fire, add japonica rice, star anise, cloves, and cinnamon and fry until golden brown, pick out the cinnamon, star anise, and cloves, grind them into coarse rice flour, and sieve them with a coarse sieve to remove impurities.

3. Put the japonica rice noodles into a bowl, add fresh soup, soy sauce, sugar, and sesame oil and stir into a paste, put the impregnated chicken pieces and lard into the paste and mix well, put it into a plate with a lotus leaf, and then cover it with a lotus leaf and steam it for 30 minutes until it is crispy and removed.

4. Lay 12 lotus leaves, the back side is facing up, divide the steamed chicken evenly on the lotus leaves, wrap it in a rectangle, arrange it neatly in the plate, steam it for 5 minutes, take it out, and smear it with sesame oil. [2]

Directions for serving. 1. Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

2. People with hemorrhoids should not eat fungus and pheasants together, pheasants are slightly poisonous, and eating the two together is easy to induce hemorrhoids and bleeding. The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

3. Select the fat and tender hens of the year, the black fungus of Fukang County, the fire is full, and the steam is about 2 hours, the meat is juicy and fresh, and it is delicious.

Chicken breast, 750 grams of leg meat, 400 grams of japonica rice, 4 fresh lotus leaves, 150 grams of lard, 1 green onion knot, 5 grams of ginger, 5 grams of cinnamon, 5 grams of star anise, cloves, 25 grams of sugar, 50 grams of Shao wine, 100 grams of soy sauce, 100 grams of fresh soup, 50 grams of sesame oil. [1]

Step 1: Chop the chicken into 12 pieces, cut the lard into 12 pieces, put it in a bowl together, add ginger, green onion, Shao wine, and soy sauce and soak for half an hour. Wash the lotus leaves and cut them into 14 pieces in a fan shape, remove the old tendons on the back, put them in a pot of boiling water and blanch them slightly, and wipe them dry. Wash the japonica rice.

A variety of steamed chicken.

A variety of steamed chicken (3 photos).

2. Put the wok on the fire, add japonica rice, star anise, cloves, and cinnamon and fry until golden brown, pick out the cinnamon, star anise, and cloves, grind them into coarse rice flour, and sieve them with a coarse sieve to remove impurities.

3. Put the japonica rice noodles into a bowl, add fresh soup, soy sauce, sugar, and sesame oil and stir into a paste, put the impregnated chicken pieces and lard into the paste and mix well, put it into a plate with a lotus leaf, and then cover it with a lotus leaf and steam it for 30 minutes until it is crispy and removed.

4. Lay 12 lotus leaves, the back side is facing up, divide the steamed chicken evenly on the lotus leaves, wrap it in a rectangle, arrange it neatly in the plate, steam it for 5 minutes, take it out, and smear it with sesame oil.