What is the best way to make a delicious chicken heart?

First of all, we put the chicken heart into the water to blanch, take it out, then heat the oil, put in the green onion, ginger and garlic, and dry chili pepper to stir-fry, put in an appropriate amount of light soy sauce, and then put the chicken heart into it, add an appropriate amount of garlic chili, cumin powder, and stir-fry over high heat for about 5 minutes.

First of all, the chicken hearts are washed, then marinated, put in a pot and stir-fried, and then add brine, so that it is very flavorful and very delicious.

First of all, prepare the corresponding ingredients, clean the ingredients, cut them, heat the oil, put the ingredients into the pot and stir-fry, and then add the cut ingredients and condiments, and wait until it comes out of the pot, this dish is ready, very delicious, and very nutritious.

Clean up the chicken heart, add star anise, Sichuan pepper, bay leaf, green onion, ginger, and other condiments into the pot and fry to raise the fragrance, pour in the chicken heart, add cooking wine, light soy sauce, etc., and simmer for 10 minutes.

Ingredients: 500 grams of chicken gizzards, 500 grams of chicken hearts.

Excipients: appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, 1 package of stewed meat, 3 bay leaves, 2 star anise, appropriate amount of green onion and ginger, 3 dried chilies.

1. Remove the heart oil outside the chicken heart and the mesh oil outside the chicken gizzard.

2. Pour a little oil into the iron pot, and pull all the condiments into the pot a few times.

3. Put the chicken gizzards into the pot, stir-fry over high heat, change color, and pour in cooking wine.

4. Pour an appropriate amount of raw soy sauce, dark soy sauce, salt, and an appropriate amount of hot water.

5. Cover and simmer over low heat for 10 minutes.

6. Turn off the heat after the stool is cooked, leave some soup in the pot and soak the chicken heart and chicken gizzard to make it more flavorful, and you can eat it hot or cold.

Notes:

1. Remove the heart oil outside the chicken heart and the mesh oil outside the chicken gizzard as much as possible to reduce the intake of fat and the laughter;

2. No need to blanch, directly into the pot to stir-fry, simmer, the time depends on the amount of raw materials, the tightness of the pot and the taste you like.

Braised chicken hearts and fried chicken hearts are delicious.

Chicken hearts contain protein, fat, carbohydrates, vitamin A, vitamin B1, vitamin B2, niacin, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients.

1. Braised chicken hearts.

Main ingredients: chicken gizzards, chicken hearts. Use scissors to cut off the cardiovascular and fatty oil at the top, cut it in the middle, and wash the blood clots inside. Handle the chicken hearts and gizzards cleanly.

Marinade: stewed meat packets, angelica, dried chilies, green onion and ginger, bay leaves, star anise, grass cole. Blanch the processed chicken gizzards and hearts in cold water, and skim off the foam after the water boils. Put the blanched chicken gizzard and chicken heart in a casserole, add all the marinades, and add the rice wine.

Add dark soy sauce, light soy sauce, a pinch of rock sugar and salt. Add warm water and bring to a boil for about 40 minutes. The marinated chicken gizzard and chicken heart can be eaten directly, and I prefer to mix it slightly with some shredded green onions and coriander.

2. Stir-fry chicken hearts.

Remove the heart oil from the outside of the chicken heart and rinse it well; Pour an appropriate amount of oil into the wok, and when the oil is heated to smoke, quickly pour the chicken heart into the pan and stir-fry to change color; Pour in cooking wine and stir-fry a few times, then pour in soy sauce, light soy sauce, salt to taste; Pour the red pepper rings into the pan; Stir-fry for about 20 seconds and serve.

The chicken heart is the heart part of the chicken and is a culinary food. And because there are many items that look like the heart of a chicken, they are named chicken hearts, such as chicken heart walnuts, chicken heart gems, chicken heart collars, and so on.

Blanching the chicken heart, inspecting the underwater acre, the pot is fried, and the pepper noodles are not fried in spring.

The chicken heart needs to be fried slowly on low heat, and Hu Wu takes out the reverse line and stir-fry it until it is even.

Cut the chicken into two sections, add green onions, ginger, garlic and other seasonings, marinate and put in the vertical core for 20 minutes, fry over medium heat until the spine comes out, sprinkle with barbecue ingredients.

Cumin chicken heart. Chicken heart, cumin powder, chili powder, five-spice powder, salt, soy sauce, sugar, and peanut oil.

Method: 1. Wash the chicken heart, remove the grease, cut the cross knife on the top of the chicken heart with a knife, and then wash the blood clots in the bag, add soy sauce and sugar to pickle.

2. Fill the wok with oil and burn until it is hot, fry the chicken hearts and remove them, and pour out the remaining oil.

3. Re-put the wok on the fire, add cumin powder, chili powder, five-spice powder, salt, chicken heart, and stir-fry Songbi evenly, and it is ready.

The barbecue flavor is strong, spicy and crispy.

Tips: Be sure to use low heat when stir-frying cumin powder to prevent it from stirring.

Braised chicken hearts. 1 portion of base marinade, several chicken hearts.

Method: 1. Cut off the top cardiovascular system with scissors, squeeze out the blood clots inside and clean it.

2. Boil water in a pot, blanch the chicken hearts until they change the color of their fingers, then remove and drain.

3. Pour the marinade into the casserole and bring to a boil, put in the blanched chicken hearts, cover the lid and cook over low heat for 10 minutes, turn off the heat and leave for 2 hours, let the chicken hearts soak in the marinade to make the taste stronger.

Tips: 1. It is best to use casseroles or clay pots for marinated food, and avoid using aluminum pots and pans, otherwise chemical changes may occur.

2. Because the chicken heart is cooked for too long, it will make the volume smaller and harder, and the taste is not good, so it is necessary to choose the method of soaking to make it flavorful.

Base marinade: Material:

A: 50 ml of rice wine, 2 small pieces of green onions, 1 piece of ginger, 20 grams of rock sugar, 30 ml of dark soy sauce.

b: 3 star anise, 2 nutmeg, 1 cinnamon, 1 cumin, 2 grass fruits, 2 dried chili peppers, 1 pepper, 3 laurel leaves, 1 tangerine peel, 3 licorice slices, 3 kaempfera.

Method: 1. Put material B in a basket and clean it, drain the water, put it into a cotton bag or tea bag and tie it tightly.

2. Put all the wrapped materials B and A into the casserole, and add 1000ml of water.

3. After the fire boils, turn to a simmer and boil for about half an hour to become the basic marinade.

Dear, the skewers sold in the supermarket, the kind with seasonings on them, just take them back and bake them in the microwave.

Just stir-fry and eat it, it's very simple.

Wash it directly, add marinade to marinate it together, and eat ready-made ones, the process is very simple, and the taste is also very delicious.

It's really complete, and I've learned!

Heavenly machines cannot be leaked.

Blanch the pot with the heart of the chicken town, change the knife and slice it, add the shredded chili pepper, minced garlic oyster sauce, and fried with refined salt and sesame seeds.