What is the practice of 40 breeds of chickens? How many ways do chickens do they make?

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1) White Chopped Chicken Material: Native Chicken.

Seasoning: green onion, sand ginger, light soy sauce.

Method: Boil a pot of water, put the whole chicken in, and turn off the heat; Cover the lid and simmer for ten minutes, so that the bone marrow of the chicken pieces cut out is bloody, and after chopping the pieces, eat with seasonings.

Features: It maintains the freshness and original flavor of the chicken.

2) Dry fried chicken.

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded green onion and ginger, egg, dough powder, water, oil, pepper and salt.

Method; Pick and wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate, green onion and ginger shreds to marinate for a while, then hang the paste synthesized by eggs, dough powder and water, fry it yellow, fry it again after cooling until it is cooked, and dip it in pepper and salt when eating.

3) Boiling oily chicken.

Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper salt.

Method: Pick and wash the chicken, remove the bones, smear with salt, cooking wine, soy sauce, fry it and then use a fork to pick up the oil, scoop up the hot oil with a spoon and pour it on the chicken repeatedly, pour it until the chicken skin is scorched and cut into small pieces, and dip it in pepper and salt when eating.

4) Roast chicken in a pot.

Ingredients: chicken, broth, green onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, Sichuan pepper, seasoning, egg white, dough flour, oil, Sichuan pepper noodles.

Method: Pick and wash the chicken, add broth to the pot, add segments, ginger pieces, garlic slices, salt, cooking wine, soy sauce, sugar, peppercorns, ingredients, cook and remove bones, and then hang the paste synthesized from egg white flour, fry it yellow, take out the 1-inch long section or strip on the plate, and sprinkle it with peppercorns.

5) Crispy chicken.

Ingredients: chicken, cooking wine, salt, Sichuan pepper, shredded green onion and ginger, flour, oil, Sichuan pepper and salt <>

Method: Pick and wash the chicken, smear it with cooking wine, rub it with salt, sprinkle with peppercorns, stuff the chicken belly with shredded green onion and ginger and stop for a while, put on the cage material, then remove the shredded green onion and ginger and peppercorns, smear it with soy sauce, hang it with flour and fry it into golden brown, cut it into small pieces and serve it on a plate.

6) Shiitake mushroom chicken.

Ingredients: chicken, shiitake mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onions, ginger, garlic slices, Sichuan pepper, ingredients, monosodium glutamate, sesame oil.

Method: Pick and wash the chicken, chop the pieces, soak the mushrooms to remove the roots, and wash them (wash them several times). Put a small amount of oil in the pot and heat it, add chicken pieces and fry until it changes color, add mushrooms, salt, soy sauce, cooking wine and fry a few eyes, then add a little sugar, broth, green onions, ginger, garlic slices, peppercorns, ingredients, add monosodium glutamate after stewing, and pour sesame oil on it.

7) Chicken with scallion oil.

Ingredients: chicken, water, cooking wine, salt, spices, cinnamon, spiced noodles, shredded green onion and ginger, monosodium glutamate, oil.

Method: Pick and wash the chicken and put it in the pot, add water, add cooking wine, salt, ingredients, cinnamon, five-spice noodles, boil it and take it out of the pot together with the soup, cover and simmer for 2 hours, take out the cut pieces and put it in the pot, and then add a little shredded green onion and ginger, monosodium glutamate, and a little original soup, and then boil the oil and pour it on the shredded green onion and ginger.

8) Chicken paste Ingredients: cauliflower chicken, cauliflower, oil, shredded green onion and ginger, broth, salt, monosodium glutamate, dough powder.

Method: Pick and wash the chicken, remove the bones, chop it into puree, wash the cauliflower and break it into small flowers, then cut it, use boiling water to make a soup, take it out and drain the water, put a small amount of oil in the pot, stir-fry the green onion and ginger shreds, add the chicken puree and fry until it changes color, then add broth, salt, cauliflower and cook, add monosodium glutamate, and hook the juice.

Make braised chicken nuggets.

Braised chicken nuggets are a common Chinese dish, made with bamboo shoot chicken, shuifa magnolia slices, etc. It can be eaten by the general population, but it is more suitable for the elderly, the sick, and the infirm.

Method 1. Make the ingredients.

Raw materials. The net weight of bamboo shoots is 1 kg, and the water magnolia slices (winter bamboo shoots are also available) are 200 grams.

Ingredients. 150 grams of soy sauce, 6 grams of refined salt, 50 grams of sugar, 50 grams of cooking wine, 4 grams of monosodium glutamate, 40 grams of water starch, 40 grams of green onion and ginger, 2 kilograms of vegetable oil, an appropriate amount of bean paste, ten peppercorns, (actual consumption of 160 grams).

Production process. 1) Wash the bamboo shoots and chicken and chop them into centimeter-square pieces; slices of magnolia slices; Cut the green onion into sections; Ginger slices.

2) Put the oil into the pot, burn until eight mature, put the chicken pieces in a pot, add a little soy sauce to grasp carefully, fry in the pot until golden brown, remove and drain the oil.

3) Another pot, put a little oil, heat into the green onion, ginger slices slightly stir-fry, that is, water, soy sauce, cooking wine, refined salt, sugar, monosodium glutamate, water magnolia slices, chicken pieces, after boiling, skim off the foam, turn to a slight fire, rely on ten minutes, wait for the soup to burn half away, the chicken is soft and filial piety, turn to high heat, pick off the green onion and ginger, thicken the juice with water starch, and pour the oil out of the pot.

Different chicken breeds have different cooking methods, for example, there are many chicken practices called flower chicken, white cut chicken, roast chicken, smoked chicken, grilled chicken, roast chicken, pork belly chicken, etc. But how do you make it taste the best? If there is not even a chicken during the festival, is this still a holiday?

Whether it is the Spring Festival or Mid-Autumn Festival, we all have chickens at the banquet.

During the Qianlong period of the Qing Dynasty, the fragrant Texas grilled chicken was listed as a tribute to Shandong and sent into the palace, Song Qingling stopped in Texas many times when he returned to Beijing from Shanghai, and bought Texas grilled chicken to send to the chairman, expressing his respect, buying grilled chicken from the train has become a beautiful legend, Texas grilled chicken is famous all over the world, known as the first chicken in the world, as long as it is made with Luhua chicken, this kind of grilled chicken rarely takes broiler chicken to make broiler chicken, although it is colder, but it is suitable for making chicken legs and chicken wings and chicken steaks.

We all know in the Northeast that there is a dish in the Northeast called chicken stewed mushrooms. Use a large pot to put both the chicken and mushrooms in the pot and soak a little rice. Many people ask people in the Northeast why they don't eat other chickens, such as roast chicken and white chopped chicken, because they are more expensive?

Not really, because that's how they live, people in the north like to use sauce to cook a typical Northeast dish, which is chicken stewed with mushrooms.

The third type is the white chopped chicken we mentioned above, which is usually made with three yellow chickens and sesame chicken, and the white chopped chicken is accompanied by ginger, shallots and garlic. The smooth chicken flavor is very changeable, and the white-cut chicken is a representative of Cantonese cuisine, which is original, cooked but not rotten, and the original flavor is the main one, after the white-cut chicken is cut. There will be blood, which is unacceptable to the Northeasterners, because the Northeasterners have a heavier taste and like to put very thick seasonings, just like our northern barbecue, southerners will feel very salty when they eat a bite, but northerners feel that there is nothing wrong with eating.