Do you want to blanch the dry fried chicken, and do you want to blanch the chicken

Blanch. The purpose of blanching is to remove the fishy smell of the ingredients, and unnecessary impurities such as blood, etc., generally blanching meat, to cool the pot under water, so that the meat in the process of slowly heating, the fishy smell and blood water will slowly seep out, and when cooking again, the taste will be more delicious and tender. If the hot water will cause the surface of the meat to solidify quickly, it will not achieve the purpose of blanching.

You must not blanch the water with hot water, otherwise the meat will not be tender, and the fishy smell will not be completely removed.

Ingredient breakdown. Ingredients: one yellow chicken.

Excipients: appropriate amount of dried chili pepper, a little ginger, an onion, appropriate amount of salt, chicken essence.

A pinch of peppercorn.

A little dried chili noodles, a little oyster sauce, 1 tablespoon of oyster sauce, a pinch of Sichuan pepper, and an appropriate amount of garlic.

Taste: Spicy.

Process: Stir-fry. Time: half an hour.

Difficulty: Normal.

Steps to prepare the dry stir-fried chicken.

1 clean the chicken, cut into small pieces, cut the onion into pieces, prepare ginger and garlic, pepper.

2 Chickens in cold water and ready to blanch.

3. Blanch and drain for later use.

4Put oil in a pot and bring to a boil, add ginger, garlic, peppercorns, peppercorns, and stir-fry over low heat until fragrant.

5. It must be stir-fried over low heat until fragrant.

6Add the chili pepper at this time and continue to fry.

7. Stir-fry until slightly discolored.

8Add the chicken pieces and stir-fry.

9Add salt and continue to fry.

Stir-fry over medium-low heat for 10 months until the chicken pieces turn brown and the meat is slightly dry and tight.

11Add a little oyster sauce.

12. Stir well. 13Prepare dried chili flakes.

14Sprinkle with chili flakes and continue to stir well.

15At this time, the dried chili peppers also become scorched and spicy, and you can add salt to taste the saltiness yourself.

16Finally, add the onion and fry until the onion is soft, then add the chicken essence.

17. When you have tasted salty and spicy, you can turn off the heat.

Tips: The soul of sautéed chicken is chili, so it's best not to be replaced by anything that's not spicy or slightly spicy. You can choose to reduce the amount of chili peppers.

When stir-frying chicken, be sure to fry it for a while, so that the meat of the chicken will be a little dry and tight, which is the taste of dry stir-fried chicken.

In order to retain the original flavor of the chicken, the chicken does not need to be "blanched", and the chicken is directly stir-fried in the pot, so that the meat taste is stronger and the meat quality will be very soft and glutinous.

Sichuan dry stir-fried chicken.

Ingredients: chicken, green pepper, green onion, ginger, dried chili, Sichuan peppercorns, bean paste, dark soy sauce, salt, sugar.

Method:1Cut the chicken into pieces, boil the blood in a pot under cold water, clean and set aside.

2.Shred the green onions, slice the ginger and cut the chili peppers.

3.Wash the green peppers and cut them into sections.

4.Put the green peppers in a pot and stir-fry until the surface is wrinkled.

5.Heat the oil in a pan and remove the chicken pieces by frying them in oil.

6: Leave oil in the pot, pour the dried chili, peppercorns, ginger slices and green onions into the pot and stir-fry until fragrant.

7.Add the bean paste and dark soy sauce and stir-fry evenly.

8.Add a pinch of salt to taste. Pour in the stir-fried green peppers and add the sugar.

9.Stir-fry evenly and remove from the pan.

Stir-fried chicken. Method.

Ingredients: chicken, red pepper, green pepper, salad oil, salt, green onion, ginger, garlic, cooking wine, light soy sauce, sugar, coriander.

Method: 1. Half a chicken, wash and chop small pieces, 2: Add salt and cooking wine and marinate for 20 minutes to taste.

3) Add oil to a frying pan, add chicken pieces and fry over low heat until lightly browned on both sides.

4. Green and red, ginger slices, garlic slices, shallots, and green onions stir-fry.

5) Stir-fry the fried chicken pieces for a while;

6. Add light soy sauce, sugar and a small amount of water, cover and simmer for 5-8 minutes, sprinkle coriander from the pot, and put on a plate.

Before making dry fried chicken, chicken nuggets are needed, blanched, if not blanched, then the taste and texture will be much worse.

Dry stir-fried chicken does not need to be blanched, just wash and dry, and marinate.

If you want to cook the chicken, don't let it out of the water, just chop the chicken into small pieces, and marinate it with green onions, ginger and garlic. After that, heat the oil directly in the pan, fry it in oil, and fry it dry.

There is no need to blanch, blanching is not dry.

Hello, do you want to blanch the dry fried chicken? If you make dry stir-fried chicken, the effect will be better if you blanch the water.

No. Chicken is not like any other meat. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

Do not blanch chickens. And chicken is not much like other meats. Because the fishy smell of the chicken itself is relatively small, you can add a little cooking wine in advance before making fried chicken. If the chicken is blanched, it will lose the nutrients it contains.

It is best to blanch the chicken when stir-frying the chicken pieces. You need to blanch the chicken with cold water, and finally the blanched chicken can be cleaned with warm water to make the chicken eat more vigorous, but do not blanch it with hot water, otherwise the chicken will not be tender, and the fishy smell cannot be completely removed.

When stewing chicken soup, the chicken can not be blanched, and when stewing chicken soup, add some red dates, ginseng and other ingredients to remove the peculiar smell in the chicken soup, so that the stewed chicken soup can preserve the nutrition of the chicken to the greatest extent.

If you feel that the stewed chicken soup is not blanched, you can also soak the whole chicken for 2 hours, and then put it in hot water to blanch the limbs quickly, and then stew, but it will lose nutrients.

It should be noted that the blanched chicken should not be washed in a basin of cold water, the hot meat pieces meet the cold water, the principle of thermal expansion and cold contraction will make the chicken pieces retract, so that the stewed chicken god meat, the meat is hard and woody.

This has something to do with personal preference, if you want to save some time when cooking, blanch in advance, but this will cause the chicken to become slightly cooked, so that refrigeration is equivalent to frozen cooked meat, and then thawed, the chicken will be a little old and not fresh enough. Affects the taste.

If it is frozen directly, do not blanch the lead and let the water, which can ensure the freshness of the chicken and reduce the loss of nutrients to a certain extent. When doing this, the dish is stirred, and then a series of operations such as blanching are more delicious.

It is generally recommended to buy and cook freshly to ensure that the chicken is relatively fresh. Have a nice meal, and hope!