How to steam the chicken is delicious, how to steam the steamed chicken to be delicious

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. This dish is simple and decent, and as the National Day approaches, everyone can show off their skills at the family banquet. (Collapse).

Ingredients. Main ingredient: 55g of grass chicken, excipients. Salt.

Amount. Liquor.

Amount. Sliced ginger.

Amount. Shallots.

Amount. Steps.

1.Wash the chicken first and drain it.

2.Prepare the ginger slices and shallots.

3.Spread evenly with half a cap of liquor.

Rub evenly on both sides of the gram salt.

5.After that, use a knife to make 3 even cuts to make the chicken more flavorful and not deformed when heated.

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

7.Put the chicken on the marinade for another half hour.

8.After that, cover and steam over high heat for 1 hour.

9.Look at the steamed chicken soup.

10.Sprinkle with chopped green onions.

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

Steamed chicken with liquor can not only remove the smell but also enhance the flavor, but not excessively, otherwise it will be bitter, about 500 chickens can be touched with a half lid. Patients with gout should not drink chicken soup because it contains high levels of purines, which will aggravate the condition.

It's delicious to be stuffy in the discharge rice cooker.

The delicious steaming method of steamed chicken is like a vain wisdom return:Material preparation: three yellow chicken, salt, peppercorns, turmeric powder, cooking wine, green onion, ginger, pot, basin, shovel, oil, fresh-keeping film, plates, steamer, etc.

1. Put coarse salt and Sichuan pepper together in a pot, fry over low heat until Sichuan pepper is fragrant, and slightly change color, turn off the heat and let it cool for later use.

2. Put the cleaned three-yellow chicken into a larger basin, and add the fried pepper salt and turmeric powder.

3. Put on plastic wrap and put it in the Bixu refrigerator to seal and refrigerate.

4. Put ginger slices and a handful of chives on the plate, and control the moisture and water on the ginger slices of the green onion.

5. Put it in the steamer and pour in the cooking wine to steam.

6. Cut the chicken into pieces and put it on a plate.

Chop the chicken into large pieces, heat the oil, add ginger slices, garlic and tempeh and stir-fry until fragrant, put the chicken down and stir-fry for ten minutes, adjust the taste, then put it in a bowl, and steam it in a pot for an hour and a half.

Add less water to the eggs, break them down, and put less salt and thirteen spices.

Ingredients: half a chicken, 1 handful of shallots, a pinch of salt.

Seasoning: sesame oil, a little Shaoxing wine, 1 small piece of ginger.

Method 1: Wash the chicken and cut it into pieces, and marinate it with a little salt.

2. Slice the ginger and dice the shallots.

3. Bring the water to a boil in the semi-steamer and put the seasoned chicken into the steamer.

4. Steam over high heat for 15 minutes, take out and sprinkle with shallots for decoration.