The practice of stewed chicken with bamboo shoots, the practice of stewed chicken with bamboo shoots

Bamboo shoot stewed chicken recipe.

1. Stewed local chicken with dried bamboo shoots.

Ingredients: a local chicken, 250 grams of dried bamboo shoots, appropriate amount of bacon and fatty meat, appropriate amount of salt, appropriate amount of fresh pepper, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili.

Method. 1. Chop the slaughtered chicken into pieces, mix evenly with salt, ginger slices, and fresh peppers, and marinate for about 20 minutes.

2. Soak the dried bamboo shoots in water for about 5 hours in advance, and boil them in an iron pot for about 30 minutes.

3. Cut the bacon into small pieces, first put it in the pot and fry the oil, pour in the marinated chicken pieces, add dried chili peppers, and stir-fry the garlic together until the moisture in the chicken is dry, and the fragrance can be done.

4. Pour boiling water at one time, season again after boiling, add a little salt when there is less salt in it, and put pepper on it.

5. Cover and simmer over medium heat.

6. Wash the boiled bamboo shoots repeatedly in dry water.

7. The chicken in the pot is stewed for about 20 minutes, then pour in the washed dried bamboo shoots and continue to simmer over medium heat for 50 minutes [if it is not a local chicken, it will not be stewed for so long, this can be set according to the quality of the chicken].

8. When the chicken in the pot is cooked, the bamboo shoots are dry and soft.

2. Stewed chicken with bamboo shoots.

Ingredients: 1 rooster, green onion (a little), garlic (to taste), bamboo shoots (to taste), ginger (a little).

Excipients: salt (appropriate amount), cooking wine (a little), light soy sauce (appropriate amount), sugar (a little), dark soy sauce (a little).

Chicken stew with bamboo shoots. Method.

1. Wash the rooster and chop it into chicken pieces of suitable size, and cut the bamboo shoots into hob pieces after removing the old roots and skin.

2. Sit on the stove in a wok with hot oil, pour in the chicken pieces and stir-fry to change color.

3. Add salt, cooking wine, light soy sauce, dark soy sauce, sugar, green onions, ginger slices, garlic cloves, heat the water to cover the chicken pieces, cover the pot, bring to a boil over high heat, and then change to medium-low heat and simmer.

4. When six or seven are ripe, pour in the bamboo shoots and stew them together until the meat is rotten, and the bamboo shoots can be flavored.

1. Wash the chicken. 2Remove the chicken fat and chop into pieces.

3. Boil the bamboo shoots in a pot for about 10 minutes and remove them.

4. Shredded by hand and washed with shiitake mushrooms.

5Put a little oil in a pot and fry the chicken fat until the oil is fry.

6Put the chicken pieces, add salt, peppercorns, ginger and garlic, and stir-fry.

7. Stir-fry the chicken to taste.

8. In a casserole, add water at one time, add fried chicken pieces, and add pepper [because water cannot be added during the stewing period, otherwise it will affect the taste of the soup].

9 When the water boils, skim off the bubbles with a spoon.

10. Cover and simmer for about 30 minutes.

11 Seeing that the soup has a little color and aroma, you can add salt bamboo shoots and stew chicken according to your tasteStep 11

12 Add bamboo shoots and bamboo shoots to stew chickenStep 12

13 In step 13 of the practice of stewed chicken with mushrooms and bamboo shoots

14. Cover well and simmer for about 30 minutes.

15When the chicken and bamboo shoots are cooked, put the goji berries.

16. The last pot of delicious bamboo shoots and stewed chicken is completed.

17This soup is really fresh.

Can bamboo shoots be stewed with chicken.

Bamboo shoots can be stewed with chicken.

Bamboo shoots are rich in protein, such as lysine, tryptophan, threonine, phenylalanine, as well as glutamic acid, which occupies an important position in the process of protein metabolism, and cystine, which has the effect of maintaining protein configuration, all have a certain content, which is an excellent health care vegetable. Chicken is also rich in protein-rich food, chicken contains vitamin C, E, etc., the content of protein is higher, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in human growth and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese. Bamboo shoots and chicken do not have comparatively similar ingredients, so they can be eaten together in a stew.

The practice of stewed chicken soup with bamboo shoots.

Ingredients: boy chicken, bamboo shoots, shiitake mushrooms, ginger, salt.

Method: 1. Wash a chicken with a child.

2. Blanch the chicken and set aside.

3. Two fresh bamboo shoots.

4. Peel the bamboo shoots, soak the mushrooms, and slice the ginger for later use.

5. Pour enough water into the pot, add the chicken pieces under cold water, boil over high heat to remove the foam, and add ginger slices and shiitake mushrooms.

6. After simmering for an hour and a half, add the chopped bamboo shoots.

7. After the soup is stewed, add an appropriate amount of salt.

The efficacy and function of bamboo shoot chicken soup.

1. Bamboo shoots: It has the effects of clearing heat and dissolving phlegm, invigorating qi and stomach, curing thirst, improving waterways, relieving the diaphragm and refreshing the stomach, aiding digestion, eliminating food and accumulation, and moistening the intestines and laxative.

2. Chicken: It has the effect of warming and invigorating qi, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones.

3. Bamboo shoot chicken soup: This soup has the effects of appetizing and digesting, moistening the intestines and laxative, moistening the lungs, nourishing the kidneys, strengthening the body and enhancing resistance.

Ingredients: 600 grams of local chicken, 100 grams of dried stalagmites.

Excipients: salt ration, 10 grams of ginger, 2 grams of wolfberry.

Steps: 1. Ingredients: local chicken, dried stalagmites Accessories: salt, wolfberry, ginger, cooking wine.

2. Soak the dried stalagmites in warm water for 6 hours, and wash them with water several times in the middle.

3. Cut sections. <>

4. Slice the ginger and wash the wolfberry bubbles, and clean up the local chicken and cut it into pieces.

5. Add water to the pot, bring the chicken to a boil over high heat, turn to low heat and skim off the blood foam.

6. Add cooking wine.

7. Add ginger and stew for 1 hour.

8. Add dried stalagmites and simmer again for about 20 minutes.

9. Add wolfberry.

10. Add salt.

11. Simmer for about 5 minutes.

12. Finished stewed chicken with stalagmites.

The home-cooked recipe for roast chicken with bamboo shoots is as follows:

Ingredients: 1 piece of ginger, 1 green onion, 4-5 cloves of garlic, 1 spoon of bean paste, 1 spoon of light soy sauce, half a spoon of dark soy sauce, more than 20 peppercorns, 1 large ingredient, a few bay leaves, 1 piece of cinnamon, 1 tablespoon of cooking wine, 3-4 dried chili peppers, 1 tablespoon of sugar.

1. After removing the shell of the fresh bamboo shoots, cut off the old parts of the bamboo shoots, and then cut them into small pieces for later use.

2. Add water to the pot, boil a spoonful of salt over high heat, and cook the bamboo shoots in the pot with an open lid for 15 minutes, which can well remove the bitterness of the bamboo shoots.

3. After boiling the bamboo shoots for 15 minutes, take them out and put them in clean water to soak, generally it is best to soak them for 3-4 hours, and change the water several times in the middle, so that the bitter taste of the bamboo shoots can be removed as much as possible.

4. After the bamboo shoots are soaked, clean the prepared half of the chicken and chop it into pieces of appropriate size and put it in a pot for later use.

5. Add water to the pot again, put the chicken in a pot under cold water, add ginger slices, green onions and cooking wine, boil the water on high heat for 2 minutes, and blanch the blood of the chicken.

6. Take out the blanched chicken, put it in a basin and rinse it with warm water several times, clean the foam and impurities of the chicken, and then take it out and drain the water for later use.

7. Crush the ginger, crush the garlic, cut the green onion into sections and put it on a plate, then put in the dried chili, dozens of peppercorns, 1 cinnamon, a few bay leaves, 1 large ingredient, and 1 sand kernel.

8. Put a spoonful of oil in a wok and heat it to 6 hot, pour the chicken into the pan and fry the water vapor over high heat, and fry the fat of the chicken.

9. Put out the fried chicken first, put less oil in the pot, add all the seasonings, and at the same time put a spoonful of bean paste and fry it over low heat to make it fragrant.

10. After the fragrance of the seasoning sauce is stir-fried, stir-fry the chicken evenly to make the seasoning and the chicken fully integrated.

11. Stir-fry the chicken and seasonings until fragrant, pour in hot water over the chicken, add bamboo shoots, and at the same time put in 1 tablespoon of sugar, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, and 1 tablespoon of cooking wine, cover and bring to a boil over high heat, simmer over low heat for 40 minutes, and stew the chicken.

12. Simmer for 40 minutes, the chicken is cooked, add a spoonful of salt, 1 tablespoon of oyster sauce, and green and red peppers, stir-fry evenly over high heat to thicken the soup, and put it out of the pot and put it on a plate.

1 small rooster.

50g of dried bamboo shoots, appropriate amount of ginger.

Onions to taste. Pepper to taste.

Appropriate amount of peppercorns.

Cooking wine to taste. Chop the chili pepper to taste.

Soy sauce to taste. Appropriate amount of five-spice powder.

Salt to taste. A pinch of sugar.

Number of diners: steps.

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.

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

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.

Put oil in the pot, add ginger slices, stir-fry for a while, then add the onion, fry until the fragrance overflows, add chopped 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 even, 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, stir-fry for a while.

Bamboo shoot stew recipe and steps.

1. Soak the dried bamboo shoots 1 day in advance, boil them in boiling water for about 15 minutes, soak the boiled dried bamboo shoots in cold water, and wash them several times by hand to control the dry water for later use;

2. Heat the pot and add white sugar and 1 teaspoon of water, heat over medium heat until it changes color, the sugar melts and bubbles and then changes to amber, quickly pour in boiling water, turn off the heat and pour it into a small bowl for later use, cut the pork belly into 3cm square pieces, cut the green onion into sections, slice the ginger, and cut the dried bamboo shoots into triangular pieces.

3. Put the pork belly in the pot with hot water, blanch until the water boils, remove the surface of the meat to control the dry, put a little oil in the pot, heat over low heat, add the pork belly, green onions, ginger, garlic and ingredients, stir-fry until the edge of the fat meat is slightly yellow, and cook rice wine along the edge of the pot.

4. After stir-frying, pour in boiling water, completely submerge the meat, add dried bamboo shoots, light soy sauce, oyster sauce, 2 grams of salt, sugar, sugar color seasoning, cover the pot and simmer over low heat, stew for 1 hour, then add the remaining 2-3g salt, continue to simmer for 40 minutes to about 1 hour, turn off the heat after the soup is thick, and the production is completed.

5. Tips: 1. Dried bamboo shoots are boiling. When you can add 1 teaspoon of sugar to the water, this can remove the astringency of bamboo shoots 2, when frying sugar color, you should pay attention to the heat at any time, the sugar color will be too dark for a long time, and the taste will be bitter 3, the sugar color of water fried is better controlled than oil frying, but it should be noted that boiling water must be added at the end, because of pouring cold water to cause splashing and disfigurement of the person at his own risk.

4. Don't fry the pork belly too dry in the early stage, and the edge can be slightly yellowed, otherwise the lean meat tastes better than firewood after it is done 5. Because the stewing time is longer, so pay attention to adding enough water at a time, and if there is a lack of water halfway, you need to add boiling water.

6. Sugar color: 30g of granulated sugar, 1 teaspoon of water, 40-50ml of boiling water

7. If you use fresh winter bamboo shoots to make it, the taste will be even better.

Main ingredient local chicken.

750g of excipient salt.

Appropriate amount of flat-tipped bamboo shoots.

Ginger slices to taste.

Appropriate amount of shallots. Cooking wine to taste.

Appropriate steps. 1.After washing off the salt, soak the bamboo shoots in water for several hours, then wash them and pick them up 2Wash the chicken.

3.Prepare the dressing.

4.Blanch the chicken in a pot under cold water and scoop it up.

5.Then add the chicken to the casserole, add the green onion and ginger, and the water should cover the food 6Tear the bamboo shoots open by hand.

7.Wait until it bubbles and add cooking wine.

8.Skim off the foam.

9.Add the bamboo shoots, cover over high heat, bring to a boil, then turn to low heat and simmer for 2 hours.

10.After that, open it and try the taste first, then add salt to taste.

11.Sprinkle with chopped green onions and serve.

Teach you how to make delicious bamboo shoots and roast chicken at home, learn it in 3 minutes, and I won't call you big brother.

The delicious bamboo shoot stewed chicken is made as follows:Ingredients Tools: 1 local chicken, 2 bamboo shoots, 2 tablespoons of rice wine, 3 shallots, a little salt, 8 grams of ginger slices, voltage cooker.

1. Wash the local chicken and bamboo shoots.

2. Chop the local chicken into large pieces, remove the shells of the bamboo shoots, remove the old roots and cut them into hob pieces.

3. Prepare rice wine, ginger slices, and shallots.

4. Blanch the chicken pieces and bamboo shoots in a pot under cold water and wash them.

5. Pour the chicken into the voltage pot again, add water, and then pour in ginger, green onion and rice wine.

6. Select the chicken button after powering on.

7. When the time is up to open the lid, open it and add bamboo shoots.

8. Add salt and then cover the pressure for 5 minutes.

9. Sprinkle with chopped green onion and enjoy.

Bamboo shoots in chicken sauce.

Ingredients: 500 grams of spring bamboo shoots, 600 grams of clear chicken soup, 100 grams of chicken leg mushrooms, salt appropriate amount of fresh spring bamboo shoots, peel off the skin, remove the old roots. Put it in a clay pot and add a little salt to boil to remove the astringency and some oxalic acid.

Prepare the chicken consommé, cut the spring bamboo shoots into pieces, and cut the chicken thigh mushrooms into pieces, put them in a pot together, simmer over low heat, and add a little salt to taste. Collect the juice and serve.

Braise the chicken first, braised until it is cooked at 8 minutes, add bamboo shoots and simmer over low heat, so that the bamboo shoots can absorb the taste of chicken juice and eat.