How to stew the old chicken and it is rotten and delicious, how to stew the old chicken fast

1. When slaughtering the old rooster, you can pour a little vinegar into the chicken to drink, and then slaughter it after 15 minutes. In this way, the old chicken will rot quickly when it is stewed.

2. It doesn't matter if you don't fill it with vinegar when you slaughter the old chicken, you can put the cut old chicken on a plate after killing the chicken. Add an appropriate amount of water and pour a little vinegar.

Soak for about 2 hours and then cook, the cooked old chicken is tender and rotten quickly.

3. If you use the meat of the old rooster to make soup, you can add a small half bowl of soybeans into the pot and stew it with the old chicken. Stewed like this, the old chicken not only rots quickly, but the chicken soup is also very delicious.

4. When stewing the old chicken, you can also put a few hawthorns into the pot and stew it together, and the meat of the old chicken will rot quickly.

5. If you want to use the old rooster to steam, you can put the cut old chicken on a plate. After adding an appropriate amount of water, pour in an appropriate amount of beer, soak for 20 minutes, and drink beer according to 1 cup of beer: 4 cups of water, and then take it to the pot to steam, the steamed old chicken is tender and delicious.

6. There is another way, when simmering the old rooster, you can put a few impatiens flowers.

Also known as: Acute seeds go in and simmer together, and the old chicken will rot quickly.

1. Chicken soup with shiitake mushrooms.

Ingredients: 1 tablespoon cooking wine, 1 teaspoon refined salt, 1 teaspoon monosodium glutamate, 300 grams of local chicken thighs, 30 grams of shiitake mushrooms, 10 grams of red dates, 1 small piece of ginger.

Method: 1. We first wash the chicken thighs, then chop them into small pieces, scald them with hot water, then soak the mushrooms softly, remove the stems, then soak the red dates softly, wash the ginger, and pat them loose.

2. Put the prepared ingredients into the pot, add an appropriate amount of cooking wine, then pour an appropriate amount of water, boil the water, simmer over low heat, and simmer for 1 hour.

3. Then add monosodium glutamate and refined salt for seasoning, and stir well.

Tip: Before the soup is cooked, we just don't add refined salt, which can make the chicken more tender and the soup more delicious.

2. Wenchang chicken stew.

Ingredients: Wenchang chicken, water chestnut, carrots.

Method: 1. Clean up the Wenchang chicken first, wash the remaining bones after its meat, and then blanch the chicken with hot water to remove the blood and wash it.

2. Then the bones are stewed in the pot, if you like to drink soup, you can add some water chestnuts and carrots to stew, and then add some chicken essence and salt to taste.

1. Cut the chicken into large pieces. Chicken contains a fresh nitrogenous substance that is soluble in water, and the more it is released when the chicken is stewed, the stronger the flavor of the broth will be, and the flavor of the chicken will be relatively reduced. Therefore, the meat of the stew should be cut to a large size to reduce the escape of the umami material from the meat, so that the meat taste is more delicious than the small pieces of meat.

2. Don't cook over high heat. One is because the chicken encounters a sharp high heat, muscle fibers.

When it becomes firm, the chicken will not be easy to cook; Second, the aromatic substances in the meat will evaporate with the water vapor during heavy cooking, so that the aroma will be reduced.

3. In the stewing, add less water to make the soup taste mellow When stewing chicken, do not use a strong fire, as soon as the fire is urgent, the chicken will be constricted together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be stewed quickly to a crispy crisp. The salt should be put late, otherwise the meat will not rot easily.

4. In the process of stewing chicken, do not add water halfway, otherwise the protein will be condensed by the cold, so that the components in the meat or bone are not easy to seep out of the stew, add less water.

5. To make the meat tender, marinate the meat with seasonings before cooking, mainly using 30 grams of oil, soy sauce, salt, and a little white sugar.

15 grams of corn starch, marinated with the above seasoning for half an hour and then cooked, the meat will be very tender, whether it is stewed or steamed, it is very delicious.

If you want to stew the meat of the old rooster to be rotten and delicious, then you must first use a pressure cooker, which can save cooking time, and the stewed old rooster meat is fragrant, rotten and delicious. Put two pieces of hawthorn in it, and then put some angelica, codonopsis red dates and the like.

How to make the old rooster delicious, let me teach you, I am a ten-year old chef.

Ingredients: an old rooster, green onion and ginger, rice wine, white vinegar, wolfberry, red dates.

1. Chop the rooster into large pieces, and cut the green onion and ginger into large slices.

2. Add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no blood stains on the soup after stewing).

3. Put the cleaned chicken into the pressure cooker.

Add 2 thick ginger slices and 2 green onions, and add a small amount of cooking wine.

It is said that it is best to use Shaoxing rice wine with a little white vinegar. Put in 8-10 cleaned wolfberries, red dates, add a little salt, add water about an inch over the chicken, cover the pot lid and valve, and put it on the stove over high heat to boil.

4. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease.

5. After opening the lid of the pot, pick out the ginger and shallots, and add an appropriate amount of salt and chicken essence.

Seasoning, a pot of fragrant chicken broth is ready to pull.

To sum up, you should pay attention to the chicken when you are soaking water, and the white vinegar can make the chicken more crispy. That's it for stewed old rooster, I hope it will help you.

First, chop the chicken into pieces, wash it and put it in the pot to blanch, filter it for substitution, heat the oil in the second pot, put in the green onion, ginger and garlic and stir-fry until fragrant, then put in a spoonful of bean paste and stir-fry, three, the blanched chicken is put into the pot and fry until the chicken is tight, put in an appropriate amount of dark soy sauce and add boiling water, four, then add the cut mushrooms, add a little salt after stir-frying evenly, simmer until the pot is boiling, and transfer to the pressure cooker for seven minutes.

There is no way to do this, it can only be used. In a casserole or slow cooker, simmer slowly for at least four hours.

It may be that the land has been hoarded for a long time, and it may be that the raw materials themselves are very fresh, so the taste of the meal is very delicious.

Press with a pressure cooker as follows:

Ingredients: 1500g of local rooster, 1000g of taro

Excipients: 200g of roast chicken seasoning, 150ml of oil, a little dried chili, an appropriate amount of green onions, a little celery, a little garlic, a little rock sugar, an appropriate amount of salt, a little chicken essence.

Steps: 1. Wash and chop the rooster.

2. Roast chicken seasoning.

3. The temperature of the hot pan and cold oil is suitable for the cutting bag, Sichuan pepper, dried chili pepper and rock sugar to stir out the fragrance over medium heat.

4. Pour in the chicken pieces and stir-fry.

5. Stir-fry the chicken pieces for 5 8 minutes.

6. Move to a pressure cooker, add water to the chicken, open the lid and press for 15 minutes.

7. Turn on the pressure cooker and put the taro in it.

8. Put the celery segments, garlic sprouts, and green onion segments into the pot.

9. Close the lid and continue to press for 8 minutes.

10. Open the lid and add salt and chicken essence to taste.

11. Serve and enjoy.

Burn the fine hairs on the surface over low heat first, and then clean them up, which must be scrubbed with warm water. Chop the pieces to be smaller, soak the meat pieces in hot water with salt and vinegar, blanch the blood, put in the green onions, ginger, chili peppers, cooking wine in a cold water pot, and simmer for several hours.

Cook long enough. You can use a pressure cooker to simmer first, and then pour it into a casserole for about 20 minutes to simmer, and simmer over low heat to make the chicken soup taste strong.

In the process of making, it is best to add some seasoning, because the seasoning can change the internal structure very well, and the temperature should be higher.