Is braised chicken nuggets cleaned after marinating? Is the cooking wine marinated chicken still rin

This chef friend is not in vain, he has real skills, so he casually taught a braised chicken nuggets, and he has never changed the method, who made this braised chicken nuggets never get tired of eating? Anyway, since I have eaten this braised chicken nuggets, I have never stewed soup with chicken, I have always made braised chicken nuggets, which are tender and delicious, very good for rice, I just want to say from the bottom of my heart, worthy of being a chef, you can go to open a restaurant, and use this as the signature dish of the restaurant.

In fact, the method of braised chicken nuggets is very simple, and braised pork is about the same, but it is much simpler than braised pork, first of all, you don't need rock sugar to fry the sugar color, just add some soy sauce to color, as for rock sugar, you can add a little when simmering, and secondly, the cooking time does not need to be so long, after all, the essence of braised pork is fat but not greasy, and it melts in the mouth, so the simmering time is very long, and the chicken is not needed, and the cooking time is too long, but it will lead to the meat being too old. Therefore, the preparation of braised chicken nuggets is far simpler than that of braised pork.

The correct way to make braised chicken nuggets].

Step 1: Clean the chicken, chop the pieces, add star anise, cinnamon, cooking wine, ginger, light soy sauce and stir well, let it marinate for an hour, the purpose of this is twofold, one is to remove the fishy smell in the chicken, and the other is to add flavor to the chicken. During the marinating of the chicken, you can shred the green peppers, peel the garlic, and so on, and prepare all the ingredients.

Step 2: Heat the oil, add ginger and garlic to stir-fry to create a fragrance, add the chicken pieces and stir-fry, wait until the surface of the chicken changes color, add dark soy sauce and water and stir-fry evenly, cover the pot and simmer for 10 minutes, add rock sugar, continue to cover the pot and simmer for 5 minutes, finally add green pepper and salt, and reduce the juice on high heat, and a delicious braised chicken nugget is ready.

The above is the practice of braised chicken nuggets, is it much simpler than the practice of braised pork, now the meat price is 30-40 a catty, I can't afford to eat braised pork, the ** of chicken is not expensive, and it is very tender, it is a good meat substitute, so now it is often eaten chicken, and eating chicken has a great benefit, that is, it will not gain weight, as a typical representative from thin to fat, there is nothing happier than being able to eat meat and not gain weight.

After marinating, you don't need to wash it, you can go directly to the pot, which is more flavorful.

It is best not to wash the braised chicken nuggets after marinating, as they may spoil the marinated braised chicken nuggets after washing.

Pickling does not need to be cleaned again, and the purpose of pickling is to have a deodorizing effect, so it needs to be cleaned. The purpose of this step is to make the chicken marinated to have a smooth and tender texture and taste.

There is no need to wash after marinating. For example, spicy chicken, the specific method is as follows, first prepare the ingredients: 500 grams of chicken, 20 ml of cooking oil, 5 grams of garlic, 5 grams of ginger, 1 chili pepper, 3 grams of cooking wine, 2 grams of pepper, 3 grams of light soy sauce, 2 grams of salt, 5 grams of Sichuan pepper, and an appropriate amount of dried chili pepper.

1. Wash and dice the chicken, put it in a container, add cooking wine, light soy sauce, pepper and salt, stir well, and marinate for 30 minutes.

2. Pour an appropriate amount of cooking oil into the pot and heat it, then add shredded ginger and peppercorns to stir-fry until fragrant, and then put the marinated chicken in.

3. Pour in the chicken and fry over low heat until the chicken changes color.

4. Fry over low heat until the chicken changes color, then pour in garlic, dried chili peppers and chili rings and stir-fry evenly.

5. Prepare a clean, water-free and oil-free container, and put out the fried chicken to enjoy.

No need. Cooking wine is used to remove the smell of meat. You wash the chicken first and then marinate it in cooking wine. After marinating, there is no need to wash it.

No, just cook!

Preparation of marinated braised chicken:

Braised chicken main ingredient: one yellow chicken.

Excipients: vegetable oil, 2 grams of salt, appropriate amount of Sichuan peppercorns, appropriate amount of ginger, 10 grams of dark soy sauce, 2 star anise, 2 grass fruits, 2 grams of cinnamon, 5 grams of spicy skin, 1 green onion, 5 grams of sugar.

Production process: 1. Clean up the three yellow chickens and cut them into pieces, mix evenly with dark soy sauce and salt, and marinate for more than 30 minutes.

2. Wash the green onions, ginger and slices and sections, and wash and cut the spicy skin bubbles.

3. Add star anise and peppercorns to the hot pan with cold oil, take out the star anise, turn off the heat when the peppercorns are cold, wait for the oil to cool and not too hot, fry the white sugar to make the coffee color, and add the chicken pieces.

4. Wrap the chicken pieces evenly with sugar, stir-fry to get water, fry dry to make the fragrance, add star anise, peppercorns, ginger, cinnamon, grass fruit, green onions, and spicy skin and stir-fry for a while.

5. Add water and bring to a boil over high heat, turn to medium heat and cook until the chicken pieces are cooked thoroughly, and then reduce the juice over high heat to taste.

6. Remove from the pan. Place on a plate and serve.

Ingredients: 1 main ingredient: three yellow chickens.

Accessories: 1 piece of ginger, 1 handful of dried chili, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, 1 section of green onion, 2 pieces of star anise, and 2 braised chicken pieces.

1.The three yellow chickens in the market that the chicken bought can be chopped into pieces by the vendors, and when they come back, they must check whether the size is even, and they are doing it themselves. Then soak in water and rinse it off, and marinate it with salt for 5 minutes.

2.Put water in a pot and bring the marinated chicken to a boil.

3.Heat the oil in the pan, put the prepared green onions, ginger and garlic in the pot, stir-fry the fragrant chicken pieces, and fry until fragrant.

4.After the incense, add water, no more than chicken nuggets, bring to a boil over high heat, put in the chili star anise, and put the dark soy sauce! Switch to medium heat and simmer.

5.After simmering for half an hour over medium heat, the juice becomes viscous and released to extract freshness, an appropriate amount of salt, and the juice is reduced over high heat for 6After collecting the juice, serve on a plate, and sprinkle a little shallots on top of it.

It is best to blanch the chicken with boiling water before it is grilled to remove the blood and fishy smell.

Preparation of braised chicken (1).

Ingredients: 1Ingredients: 500 grams of fresh chicken, 100 grams of pork tenderloin, 50 grams of bell peppers, 3 egg whites.

2.Seasoning: refined salt, monosodium glutamate, green onion, ginger slices, garlic cloves, soy sauce, broad bean gouache, lard.

Method: 1. Fresh chicken Remove the umbrella cap, remove the soil, wash and cut into pieces. Pepper seeds, cut to 3 cm see.

square blocks. Slice the garlic.

2. Stir the egg whites into a bowl and stir, add the tenderloin slices and broad bean gouache and mix well and starch.

3. Heat the lard in a wok, add the tenderloin slices, push it with a hand spoon to cook, and drain the oil from a colander.

Then let the oil continue to boil until it is 50% hot, let the chicken pieces slide violently, pour into a colander and drain the oil.

4. Leave a little residual oil in the wok, first put garlic slices and fry them slightly, then add ginger slices, green onions, and bell peppers.

Stir-fry the pieces, then add chicken, pork, refined salt, soy sauce and stir-fry, thicken with broad bean gouache, and pour it over the pot.

Cooked lard is served on a plate.

Note: This dish is paired with chicken that nourishes the spleen and stomach and pork that nourishes yin and moisturizes. It can be used as an auxiliary dish for patients with liver and kidney yin deficiency, dizziness, backache and weak feet, or dry cough with less phlegm due to yin deficiency and lung dryness, and dry throat and mouth.

Preparation of braised chicken (2).

Ingredients: 500g baby rooster, 1/2 tablespoon chopped green onion, 3 tablespoons salad oil, 1/2 tablespoon minced ginger.

Seasoning: 1 tablespoon soy sauce, 1/2 tablespoon Sichuan pepper powder, 1 teaspoon sesame oil, 1 tablespoon rice wine, 1/2 teaspoon aged vinegar, 10 grams of refined salt, 2 teaspoons starch, 1 teaspoon sugar, a pinch of monosodium glutamate.

Method: 1. Wash the chicken slaughter strips, cut them into appropriate small pieces, and marinate them in seasonings for 30 minutes.

2. Put the salad oil, minced green onion and minced ginger into a heatproof dish, stir-fry for 2 minutes with strong wave heat, pour in the marinated chicken pieces, and continue to cook with strong wave heat for 4 minutes.

Features: The chicken has a strong flavor and is fragrant and delicious.

In fact, it doesn't matter if it's hot or cold.

If necessary, mix well with oyster sauce, light soy sauce, salt, pepper and cornstarch and let stand for half an hour. Here's how:

Ingredients: 1 chicken, appropriate amount of onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of green onion, appropriate amount of carrot, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of corn starch, appropriate amount of oil.

1. The first step is to cut the chicken into pieces.

2. Add oyster sauce, light soy sauce, salt, pepper and cornstarch to the chicken, mix well with your hands and let stand for half an hour.

3. Prepare the ingredients.

4. Put oil in the pot, heat it over high heat, add the chicken pieces and stir-fry quickly, and then change color and serve.

5. Then put the other ingredients in the pot and stir-fry evenly.

6. Pour in the chicken and stir-fry well.

7. Put the seasoning to color and season, mix well, put it out, sprinkle with chopped green onions, and it is done.

Attention should be paid to making chicken: 1. Add salt when marinating chicken, be sure to measure enough, because when frying, the moisture outside the chicken has been fried dry, and the texture is relatively tight.

2. The oil must be hot, if the fire is small, the chicken will not be fried for a long time, if it is fried for a long time, the chicken made in the end will be very hard and the taste is not good, so the oil should be hot, and the meat made is relatively tender.

Answer: The chicken needs to be cleaned and then marinated, because there will be a lot of bacteria and other things on the chicken before cleaning, it is recommended to wash it first, drain it after cleaning and then marinate, which will make it more flavorful.

After the chicken is marinated, there is no need to wash it with water, because if it is washed at this time, the seasoning adsorbed on the surface of the chicken will be washed away, and the meaning of marinating will be lost. In addition, if the chicken is washed with water after marinating, it will affect the overall taste of the chicken. So like this marinated chicken, just go straight to the pot and cook it.

Then that's the problem with chicken.

Question: The pickle that is not cleaned is very fragrant.

Question: Chicken is the same chicken.

Question: What should I do if I don't smell good, and I don't have the smell of muscles at all.

Question: Marinated for a day and a night, and it doesn't taste, how to marinate to make the chicken smell particularly fragrant, and answer that I am thinking that you should wash it again, this time drain the water, and marinate the chicken again and scratch a few knives to make it easier to absorb the flavor.

Before cooking the chicken, marinate it for a more fragrant taste.