Do you blanch fried chicken hairy vegetables Do you need to blanch fried edamame first

No, stir-fry vegetables, home-cooked and fast!

Ingredients: 1 serving.

400 grams of chicken hairy cabbage.

Accessories. 3 cloves of garlic.

Step 1: A complete list of ways to stir-fry chicken hairy vegetables.

Finely chop the garlic. Step 2: How to stir-fry chicken hairy vegetables**.

Remove the yellow leaves and soak them in clean water for a while.

Step 3: Stir-fry chicken hairy vegetables at home.

Rinse and drain the water for later use.

Step 4: A simple way to stir-fry chicken hairy vegetables.

Heat the oil, pour in the minced garlic and stir-fry until fragrant.

Step 5: How to eat stir-fried chicken hairy vegetables.

Pour in the chicken hairy vegetables and stir-fry constantly.

Step 6: How to stir-fry chicken hairy vegetables.

After the chicken hair cabbage is fried until soft, add half a spoon of salt and a little flavor of freshness, stir evenly and remove from the pot.

Finished product drawing. Cooking skills.

Soaking vegetables will make it easier to remove residues or sediment.

Pay attention to the stir-fry time control and avoid stir-frying.

It is recommended to blanch edamame first, because edamame is a difficult food, and blanching can ensure that the edamame can be fried and retain its original green color.

We can first remove the skin of the edamame, take out the fruit inside, put it in a pot with hot water, and cook it for about five minutes or so.

The processed edamame can be cooked, and the most common way to cook it is to stir-fry it, and the taste is very good. Roll off.

When buying edamame, do the following to ensure that you buy fresh and high-quality edamame:

1. Fresh edamame has a relatively firm pod.

And the beans are tightly wrapped around a translucent film. When we gently pinch the beans, the juice comes out, and it is green or greenish-white.

2. Fresh and high-quality edamame has a bright color and a strong sense of luster, if the color is yellow, there is no luster, and the fluff is dull, this kind of edamame is not recommended to buy and eat.

3. You can also judge whether the beans are of high quality by looking at the beans, and the better edamame has a crescent-shaped part at the top of the beans, and the color is light green.

Edamame is a food that can be frozen and preserved, we can seal the edamame in a plastic bag and then put it in the refrigerator for a long time.

Fried chicken is delicious without blanching.

Stir-fried chicken blanching and non-blanching are mainly reflected in whether the umami and nutritional value are lost, stir-fried chicken blanching will make the umami and nutritional value of the chicken lose as a result, so that the nutrients in the chicken can not be absorbed by the human body, and the fried chicken is not blanched to make the chicken more delicious, the nutritional value is not lost, and the taste will be better, which is in stark contrast to the taste of the chicken after blanching.

Generally, the chicken is fried first, because this can fry the oil in the chicken and make the dish more delicious. And the color will also be very good-looking, and the chicken is soft and not woody. Wash the chicken and don't blanch.

The chicken must be stir-fried first until slightly yellowed, and then stir-fried with sweet noodle sauce. Sauce is indispensable, which is the key to enhancing the flavor. Don't have too many spices, too much will overshadow the original flavor of the ingredients.

If you want to blanch, choose cold water:

Blanching chicken should be done with cold water, not hot water, otherwise it will affect the taste of the chicken, and most importantly, it will leave a strong fishy smell. First of all, if you blanch it in cold water, you can reduce the loss of nutrients in the chicken, and secondly, it can cleanly remove the dirt and blood in the chicken, as well as the fishy smell in the chicken.

Don't blanch for too long, control it in about 7-8 minutes, after all, it's not stewing chicken soup, after removing the floating foam on the water surface, you can take out all the chicken pieces, and then rinse them with cold water several times, which can make the chicken firmer and more tender.

In this way, the chicken will not have a fishy smell and the meat will be more tender, and then it can be used to cook the chicken not only to shorten the cooking time, but also to make the chicken more delicious.

Edamame can be blanched or not blanched before stir-frying, mainly according to your own eating habits. Many people blanch edamame before frying, there are two main reasons, Zhixing is that blanched edamame is easier to cook when noisy, which can save time for frying. On the other hand, blanching can remove the beany smell of edamame and the thin coat on the surface of the beam, which will make the taste better.

Here's how to stir-fry edamame.

Ingredients: 500g edamame.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, and blended oil.

Appropriate amount, appropriate amount of coriander, red pepper consideration.

1. After washing the edamame twice, add an appropriate amount of raw starch and salt to soak for 10 minutes, then wash it several times again and set aside.

2. Dried chili pepper, Sichuan pepper, green onion, ginger and garlic, fresh red pepper.

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4. Pour in the green onion, ginger and garlic and stir-fry until the garlic flavor is strong.

5. Pour the washed edamame into the pot and stir-fry for 2-3 minutes, add sugar and pepper.

Thirteen spice powder, balsamic vinegar, light soy sauce and soy sauce continue to stir-fry for 5 minutes.

6. Add an appropriate amount of water.

7. When the soup is nearly dry, add fresh red pepper and chopped green onion, remove from the pot, and sprinkle some coriander.

It's okay to stir-fry chicken without blanching. Chicken is different from other meats, the smell of chicken itself is relatively small, just add some cooking wine in advance before frying chicken, if the chicken is blanched, it will lose the nutrients it contains.

Stir-fry chicken method.

Ingredients: chicken, green onion and ginger, Sichuan pepper, chili, light soy sauce, cooking wine, cinnamon, cooking oil.

Production steps: 1. Handle the chicken, chop it into small pieces, put it in water, wash it many times, and wash it off the blood in the chicken;

2. Control the moisture, put it in a basin, pour in some light soy sauce and cooking wine, stir well, and let the chicken marinate and soak for 15 minutes;

When many people do it, they will miss such a step, which seems to be negligible, but in fact, this step is very important, directly fry the chicken in the pot, the chicken is unpalatable and tasteless, and the fishy smell is heavy.

3. Add an appropriate amount of cooking oil to the wok, heat it, and fry the peppercorns in the pot to bring out the fragrance;

4. Take out the peppercorns, pour the chicken into the pot, stir-fry a few times, sprinkle in some salt, continue to stir-fry, and then cover the lid and simmer for a while;

5. After simmering until the chicken is all discolored, pour in a little cooking wine and dark soy sauce, then add an appropriate amount of water, add ginger slices and cinnamon, cover and cook until the chicken is soft and rotten;

6. Finally, when the juice is reduced on high heat, put in the green pepper and stir-fry quickly, and then it can be out of the pot.

There is no need to blanch the chicken hair cabbage before stir-frying, and the taste of the blanched green vegetables will be greatly reduced.

The method of stir-frying chicken hair vegetables is: a handful of chicken hair vegetables, first remove the inedible ones, clean the chicken hair vegetables, control the dryness, a few cloves of garlic, pat flat with the back of a knife, peel the skin, cut the garlic into garlic granules, and put more garlic if you like it.

If you eat spicy, you can prepare a few dried chili peppers, cut the dried chili peppers, soak them in water in advance and then dry them, so as to avoid paste, prepare the ingredients, and start stir-frying, and heat the oil.

Heat oil in a cold pan, add chopped garlic and dried chilies, simmer over low heat to bring out the fragrance, put the washed vegetables in advance into the pot, and at the same time turn to high heat, stir-fry quickly, 1 minute, fry the chicken cabbage until soft.

According to personal taste, add a little salt to taste, stir-fry evenly, add a little soy sauce, stir-fry evenly, I like the sweet taste so I put some soy sauce, I don't like it. This dish should be fried out of the pan quickly, after turning off the heat, put the chicken hair cabbage on the plate, and it can be served on the table, while it is hot.

Cooking tips

1. The chicken hair cabbage can not be fried directly in the pot, add one more step, and the washed chicken hair cabbage needs to be soaked in salt water for a few minutes, so that the fried vegetables are more tender and green, this step is indispensable.

2. Garlic is a must-have reed digging for fried vegetables, which can increase the fragrance, the amount of garlic can be set according to personal preferences, if you like to eat spicy, you can put some dried chili peppers, and at the same time, Yinyuan can also help increase the flavor, dried chili peppers are easy to paste directly in the pot, and soak them in water in advance to soften, so that you can avoid pasting the pot, but remember to control the water, otherwise it will splash oil.

3. Stir-fried vegetables need to be fried quickly on high heat, and the time for not stir-frying is too long, to avoid the taste and nutrition of the vegetables from becoming worse, generally no more than 3 minutes, only put salt to taste is sufficient, plus a little soy sauce can increase the taste of fresh and sweet, you can choose by yourself, fried vegetables are not recommended to put chicken essence, because the vegetables themselves are very fresh.

<> stir-fried chicken, don't blanch it first. Although blanching the chicken can remove the blood in the chicken, as well as the scum and other dirty things that are not easy to clean, making the chicken cleaner, but the chicken blanching will affect the taste of the chicken.

<> stir-fried chicken, don't blanch it first. Although blanching the chicken can remove the blood in the chicken, as well as the scum and other dirty things that are not easy to clean, making the chicken cleaner, but the chicken blanching will affect the taste of the chicken. <

<> stir-fried chicken, don't blanch it first. Although blanching the chicken can remove the blood in the chicken, as well as the scum and other dirty things that are not easy to clean, making the chicken cleaner, but the chicken blanching will affect the taste of the chicken.