How to make a good chicken salad, how to make a chicken salad delicious

To make the chicken salad delicious, the chicken must first be cooked. Tear it off and tear it into shredded chicken. Then put the salt.

Put a little less chicken essence appropriately. The taste is extremely fresh. At the lows.

Scoop a spoonful of chili oil. Put a little less chili. Put sesame oil on top.

Sesame oil. You can put a little. Minced garlic in a boiling pot.

Green onion. This is the cold salad. Muscles are very, very tasty.

Cold chicken is a particularly delicious cold dish, it is not difficult to make, first cut the chicken into pieces, wash it and set aside, ginger should be cut into slices, put it in a pot filled with water, wait until the water boils, put the chicken in the pot, cook until the chicken is broken, then take it out and drain the water, prepare a bowl, add ice cubes and cold water in the bowl, and then put a small amount of peppercorns, but also add garlic and minced garlic, the chicken that has been blanched before is broken, Drain and add ginger slices to ice water. Add a teaspoon of salt and let it sit for half an hour. We need to use a little warm boiled water for sesame paste, mix it with peppercorn powder, monosodium glutamate, light soy sauce, vinegar, sugar, and salt.

Grind the garlic into a puree and mix it with other condiments to make a sauce. Cucumbers we want to rub into cucumber shreds, chopped green onions for later use, after the powder skin is cooked in water, pass a little cold water, drain the water, put the cucumber at the bottom of the plate, the powder skin should be spread on the cucumber, the chicken is torn into shreds by hand, put on the powder skin, pour the sauce prepared before, sprinkle the green onions, put the crushed peanuts on the surface, add some sesame oil to the pot, cut the dried chili peppers into pieces, stir the fragrance over low heat, pour it on the cold chicken and eat.

There are a lot of tricks when making cold chicken, first the chicken should be chopped into pieces, and then put it in clean water to soak, and the blood water in it will be removed, and then we rinse the chicken with clean water, we need to remove all the dirt on it, and wait until the chicken is cleaned, put it directly into the pot, boil it with water, remove the greasy and oil film in the chicken, and then start to make cold chicken, which can make it taste much better.

Cold chicken is best served as chicken thighs, where the thighs are first cooked and then shredded. Then use minced ginger, minced garlic, minced green onion, millet chili, salt, vinegar, light soy sauce, sugar, sesame oil, and monosodium glutamate to make a juice and pour it on the chicken and mix well. The taste is very good.

If you want to muscle, after the cold tiger cooks the chicken, tear the chicken into shredded green onions, parsley shreds, all kinds of seasonings, all kinds of seasonings, and finally Yang on the monosodium glutamate sesame oil is often ah, a delicious dish.

Cut the green onion into sections, slice the ginger, pour water into the pot, cook the chicken breast under cold water, add cooking wine, green onion and ginger, boil for 20 minutes after the water boils, put it out to cool, add an appropriate amount of soy sauce, salt, sugar, chili oil, vinegar, white sesame seeds to the bowl, stir well, tear the chicken into thin strips, and pour the sauce on the chicken.

After the chicken is cooked, the shredded meat comes down, and some coriander, garlic paste, and light soy sesame oil are made, and the cold chicken that comes out of this way is refreshing and delicious, nutritious and healthy.

The chicken cold salad method is a good choice: choose to boil the whole chicken without water until it is cooked and cut into small pieces, and prepare the matching department: sand ginger (catty, crush my powder), pepper, king skin, green onion (catty, stomp), oyster sauce, sesame oil, salt and other oil bubbles and add some sauce to make juice, directly poured into the chicken nuggets cold dressing, fragrant and delicious, very delicious.

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Ingredients]: Half a chicken (within 6 months), 1 cucumber, 1 handful of cooked peanuts [boiled chicken seasoning]: a few slices of ginger, 2 chives, 1 large ingredient, 1 piece of cinnamon, 1 tablespoon of cooking wine [making seasoning]:

1 piece of ginger, 1 green onion, 2 cloves of garlic, 1 coriander, 2 sharp peppers, 2 millet spicy [seasoning sauce]: 1 teaspoon of salt, 2 teaspoons of sugar, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 teaspoon of Sichuan pepper oil, 2 tablespoons of chili oil, 1 tablespoon of cooked sesame seeds, cut green onions, slice ginger, pour water into the pot, chicken breast in a pot under cold water, add cooking wine, green onions and ginger, boil for 20 minutes after the water is boiled, put out to dry the meat to cool, add an appropriate amount of soy sauce, salt, sugar, chili oil, vinegar, white sesame seeds to the bowl, stir well, tear the chicken into strips, Sauce drizzled over the chicken.

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1. Raw materials 1, main ingredients: 250g of tender soil rooster (according to the need, can be used chicken, can also be used chicken legs) 2, auxiliary materials: green onion white 100g, ginger 10g, refined salt 3g, monosodium glutamate 2g, sugar 6g, soy sauce 30g, cooking wine 5g, pepper powder 7g, chili oil 60g, white sesame 5g, sesame oil 5g 2, operating procedures 1, raw material initial processing and preliminary cooking treatment will wash the chicken, first blanch in boiling water to remove blood stains, and then put it in clean water with ginger and shallot cooking wine to cook, cook until just cooked, turn off the heatSoak the chicken in the chicken broth for a few minutes, then remove and let cool and set aside.

2. Knife forming: Cut the green onion white into long green onion knots at the bottom, cut the chicken into 125px long, 50px wide strips neatly placed on the plate with green onion white, and arrange it into a "three-fold water" shape. 3. Put salt, monosodium glutamate, sugar, soy sauce, pepper powder, chili oil, and sesame oil into a spicy sauce in the seasoning bowl, pour it on the chicken pieces, and sprinkle with cooked white sesame seeds to make a dish.

Now it's a good chicken. Rinse. I can marinate it with salt seasoning.

Put the whole machine in a pot and steam. After steaming. Slaughter him.

with ginger. Star anise. Monosodium glutamate.

Soy sauce. Sesame oil. White sesame seeds.

Put together and mix well. In this way, the cold local chicken is ready.

There are many medium-flavored types of cold chicken, which can be mixed with red oil, spicy, pepper and numb, and some sugar and vinegar can be added to increase the flavor when cold chicken.

1. Raw materials. 1. Ingredients: 250g of tender rooster (according to need, chicks can be used, and chicken thighs can also be used).

2. Spice accessories: 100g of green onion, 10g of ginger, 3g of refined salt, 2g of monosodium glutamate, 6g of sugar, 30g of soy sauce, 5g of cooking wine, 7g of Sichuan pepper powder, 60g of chili oil, 5g of white sesame seeds, 5g of sesame oil

2. Operating procedures.

1. Raw material primary processing and preliminary cooking.

Wash the local chicken, first blanch it in boiling water to remove the blood stains, then put it in clean water and add ginger and scallion cooking wine to boil, cook until it is just cooked, turn off the heat, soak the chicken in the chicken soup for a few minutes, then take it out to cool, and set aside.

2. Knife forming.

Cut the green onion into long knots at the bottom, and chop the chicken into 125px long strips with a width of 50px neatly placed on a plate lined with green onions, and arrange them in the shape of "three stacks of water".

3. Seasoning into a dish.

Put salt, monosodium glutamate, sugar, soy sauce, pepper powder, chili oil, and sesame oil in the bowl and mix well to make a spicy sauce, pour it on the chicken pieces, and sprinkle with cooked white sesame seeds to make a dish.

Third, the key points.

1. In the process of boiling chicken, you must use medium and low heat to cook until you can, do not use high heat, cook until just ripe, do not boil too soft to affect the forming, after cooking the chicken, you can smear salad oil on the surface of the chicken skin while it is hot, which can maintain the luster of the chicken skin and improve the beauty of the finished dish.

2. When chopping chicken, the skin should be facing up and down, and the knife should be accurate, so that the chicken pieces are uniform in size and complete, and the state of separation of meat and bones should be avoided.

3. The amount of soy sauce used in seasoning must be appropriate to avoid the color of the finished dish being too dark, and you can also add an appropriate amount of fresh soup to adjust the color of the dish according to the specific situation.

Fourth, the quality requirements of the finished product.

The color is red and bright, spicy and fragrant, the skin is crispy and the meat is tender, and the aftertaste is endless.

Fifth, the variety of changes.

Change the ingredients to make spicy rabbit dice, spicy beef jerky.

If the cold chicken wants to be delicious, these points are the key. First of all, it must be the local chicken, the meat of the local chicken is firmer, the meat structure and nutritional ratio are more reasonable, the local chicken is rich in protein, and the taste is more fragrant and chewy. Chili red oil is the soul of the flavor of cold chicken.

Heat the rapeseed oil to remove the "green smell", stop the heating, and wait until the oil temperature drops.

When it is hot in 4 or 5 percent, put the ground pepper into the oil and soak it for one hour, and then heat it over low heat until the pepper is light brown. It is best to eat and refine red oil, because from the sixth hour after the red oil is refined, it is the best time for its fragrance.

Watch as the chicken and trimmings are soaked in red oil and are permeated little by little. The more you wait, the deeper and fuller the flavor becomes. When the chicken is full of fragrant red oil, accompanied by the taste of shallots, the chicken skin is crispy and elastic, and the chicken is spicy and spicy, which makes people have a long aftertaste.

Let's take a look at how to make this dish, it's simple and delicious, and you will see it at a glance.

Cold Chicken] Ingredients: Chicken, a small piece, a coriander, 2 spicy millet, half a ginger, an appropriate amount of light soy sauce, a small spoon of caster sugar, 3 spoons of chili red oil, a few drops of Sichuan pepper oil, a little monosodium glutamate, a green onion, and an appropriate amount of salt.

How to make:1Take a soup pot, fill half a pot of water, put in the chicken, then put in a washed and crushed ginger, a few peppercorns, bring to a boil over high heat, turn to low heat and simmer.

2.Rinse the coriander, ginger and millet spicy.

3.Cut the ingredients and set aside. Cook the chicken until it can be inserted with chopsticks, scoop up the chicken and let it cool.

4.Wait until the chicken is cooled and slaughter into small pieces.

5.Add salt to taste.

6.Then add a teaspoon of caster sugar and an appropriate amount of MSG.

7.Add a little vinegar and light soy sauce.

8.Scoop in 3 tablespoons of chili red oil and add an appropriate amount of peppercorn oil.

9.Add minced ginger, chopped green onion, and coriander, and mix well.

Spicy and fragrant, the meat is delicate and elastic, super with rice, and even more with wine.

1.Prepare the raw materials.

2.Cut the pickled ginger into slices, break the pickled garlic into cloves, and cut the green onion into 3 sectionsAdd enough water to the pot, add pickled pepper, pickled garlic, pickled ginger, star anise, cinnamon, bay leaves, green onions, cooking wine, and bring to a boil.

If there is no pickled ginger, pickled garlic, pickled pepper, or pickled pepper, you can directly add dried chili pepper and ginger, and garlic is recommended not to be added, according to your own taste.

4.Rinse the chicken well to remove any excess fat.

5.Put the chicken in the pot and cook.

6.Cook for about 20 minutes, turn off the heat and simmer for two hours.

7.Cut the chicken gizzard into thin slices.

8.Parsley cut into small pieces.

9.Put the chicken and coriander in a container, add an appropriate amount of light soy sauce, rice vinegar, and spicy red oil, and mix wellThe cold chicken salad is ready.

Cooking Tips:

The method of spicy red oil is in my blog, the simple method is to pour hot oil into chili powder and pepper powder, or you can chop the bean paste finely and add it after stir-frying in oil, which also tastes good. Since there is salt in the seasoning, I don't add any more salt, and I add it according to my taste.

The ingredients of Sichuan red oil cold chicken.

Local chicken: 1/2 red oil chili pepper, 100g, green onion white, 20g garlic, 4 cloves of old ginger, 1 piece of Sichuan pepper powder, 10g sugar, 10g small pepper, 3 small peppers, 10g balsamic vinegar

The steps of Sichuan red oil cold chicken.

Step 1: Boil the chicken in water to remove the blood foam, wash it and add water to cook for 20-30 minutes. Chopsticks can easily penetrate without blood. Be careful not to cook too soft. Remove water and rinse. Chop into small pieces.

Step 2: Peel and chop the ginger and garlic.

Step 3: Cut the green onion and white pepper into sections.

Step 4Homemade red oil chili pepper, dried chili powder and five-spice powder sesame seeds, stir well, heat the rapeseed oil and let it stand for a while, pour it into the chili powder. Stir while pouring. Mix the oil and chilli flakes thoroughly. The oil can be added more than once.

Step 5Add salt, red oil, chili pepper, pepper powder, sugar, vinegar and a little soy sauce to the chicken pieces and mix well. Marinate for 10 minutes, then add green onion and pepper and mix well. Serve.

Shredded cold chicken is first steamed in a pressure cooker. Then let it cool and tear the chicken into shreds for later use.

Then make the seasoning.

Generally, according to personal taste, put some light soy sauce, minced garlic, shredded green onion, shredded green pepper, and shredded coriander in the bowl, and then put a little aged vinegar, put a little sugar, put a little, chili oil. Mix and mix well.

After that, pour over the spare shredded chicken. A plate of shredded cold chicken is ready.

The chicken is cleaned and put in the pot to cook, don't overcook, otherwise the chicken will not have chewy and taste bad. After cooking, pick up the whole one and let it cool, and slaughter it into small pieces after it is cold, don't slaughter it hot, so that the chicken skin is not crispy, and the meat is loose and watery. Crispy peanuts, pour oil into the pot, put the peanuts directly, and the cold oil will not be mushy.

Mix white sesame seeds with chili flakes, pour in the hot oil that has just fried peanuts slightly, make ripe oil chili peppers, and let them cool for later use. On the other side, cut the green onions and celery into sections, and mix them with Sichuan pepper noodles and fried peanuts into the chicken pieces. Chicken Seasoning:

Take the chicken broth from which the chicken is boiled, and the amount of soup is about one-third of that of the chicken. Chop the ginger and garlic and chop them, put light soy sauce, vinegar, sugar, chicken essence and salt into the chicken soup and stir well, take the cooked oil chili pepper that was made before and pour it into the soup, and mix the chicken to prepare it. Pour the seasoning from 5 into 4, and the delicious cold chicken is ready.

How to make delicious cold chicken? Cold chicken wings roasted water chicken, or three cups of chicken, many ways can add cold chicken. It can be marinated in advance or directly.

But the main dipping sauce to eat. The key to being good is to look at the dip. Soy sauce chili pepper to oyster sauce in the ratio of one.

So I can't be too thick and think about the fibers of the muscles.