What is the difference between air dried chicken and cured chicken? How do you make air dried preser

There is actually no difference between air-dried chicken and cured chicken. Air-dried chicken is not sun-dried. Whereas, cured chicken is a chicken that is marinated and then dried in the sun.

The production process of air-dried chicken is different from that of cured chicken, the former does not have soy sauce and other seasonings, and the latter has soy sauce soaked.

The difference between dry chicken and spicy chicken, air-dried chicken is boiled and put away, plus various seasonings and then dried, in the future, this is called air-dried chicken spicy chicken, it is to cook the chicken well, and then seal it, which is called the difference between garbage.

One of the main differences between them is garbage. It's stricter, it's more numerous, and it's more idle.

The difference between air-dried chicken and cured chicken is that the two have different marinating methods. There is a difference in the texture and flavor of the way it is made.

The difference between air-dried chicken and garbage, air-dried chicken must be air-dried, and preserved chicken must be air-dried during the wax moon.

There should be a big difference, because one of his air-dried chickens can make its texture taste more delicious and delicious, so it can also make his texture taste richer, so this is a very good way to eat.

The difference between the two is that it tastes different, air-dried chicken, hard, spicy chicken is particularly delicious.

Air-dried chicken and spicy chicken are two different types of food. The production method is different, and the taste is different, so there is a big difference.

The wind chicken is only salted and the cured chicken is spiced.

The difference between air-dried chicken and spicy chicken is mainly the difference between the seasoning of garbage and the seasoning of air-dried squeezing.

The difference between air-dried chicken and spicy chicken is that one of them is harder, and the other is the kind that has been processed in taste and is very tasty.

The main difference between air-dried chicken and spicy chicken is the different processing methods, which results in a very different taste when cooked.

The difference between air-dried chicken and spicy chicken is that the method and way of pickling them is not right and different.

Hello, the difference between the two is whether it is spicy or not. You can choose according to your actual situation.

Hello, air-dried chicken is naturally air-dried after the chicken has been marinated.

I can't remember the difference there, I can't leave there is relatively small, because garbage needs to be strict.

How to make the dried preserved chicken:Ingredients: 150 grams of japonica rice, 1 egg, 10 grams of chopped green onion, 1 chicken thigh, 10 grams of green beans, 2 grams of monosodium glutamate, 250cc of vegetable oil, a little salt and pepper.

1. Put the chicken thighs in a steamer and steam for about 20 minutes, then take them out.

2. Remove the bones of the steamed cured chicken thighs and cut them into cubes.

3. After boiling oil in the pot until it is hot, add the green beans and oil until cooked and drained.

4. Leave 30cc of oil in the pot, add the beaten egg mixture and stir well, add diced chicken thighs and stir-fry slightly.

5. Add rice, green beans, salt, monosodium glutamate, and pepper and stir-fry over high heat until fragrant.

6. Sprinkle with chopped green onions and put on a plate.

I just got the preserved chicken in my refrigerator.

At first, it was boiled and eaten, cut into small pieces like boiling sausages, but it was not very tasty.

Later, it was changed to a braised step, but no salt was added.

Specific steps: Stir-fry green onions, ginger, garlic, peppercorns, in an oil pan (medium heat), add small pieces of preserved chicken, stir-fry, put cooking wine (I like sorghum wine), put soy sauce, and fry for a while.

Fill the soup (with tap water) and drown the chicken nuggets.

Bring to a boil on high heat, simmer for a while over medium heat, and then add some green and red pepper pieces if you want to look good, drizzle some starch juice, reduce the juice over high heat, and pour some sesame oil when out of the pot OK The meat is soft.

That's how I got my roasted chicken.

You try it and see how it goes.

Make assorted preserved chicken fried rice.

Ingredients: Rice.

Excipients: preserved chicken, carrots, carrots, cabbage.

Seasoning: green onion, ginger, salt, soy sauce, chicken essence, sesame oil, material package (large ingredients, fennel, cinnamon).

Method: 1. Wash the preserved chicken and cut it into cubes, put it in a pot and cook it until it is seven or eight mature, remove it and set aside.

2. Peel and wash the carrots and cut them into cubes, wash and cut the carrots into cubes, wash the cabbage and cut them into pieces, wash the rice, wash the green onions and ginger and cut them into minced pieces.

3. Sit on the soup pot and light the fire and put water, pour in the cured chicken, add the material bag, green onion and ginger, pour in the diced carrots and carrots and stew for 25 minutes, add cabbage, soy sauce, salt, chicken essence, sesame oil, rice and stir well, and then steam for 25 minutes to get out of the pot.

In fact, this can be made together with other dishes, such as Qianzhang roasted chicken, bamboo shoots, and Chinese cabbage. Give it a try.

Say that the air-dried chicken of ** is more authentic? North of the ancient city of Jingzhou, east of Changbanpo, the historical allusion of air-dried chicken in Jingmen ten miles: air-dried chicken, also known as Liu Huang's uncle's mother-in-law, has a history of more than 3,000 years, and is said to have been developed and invented by Sun Shangxiang, Liu Bei's wife during the Three Kingdoms.