Chicken wine is good to cook 5, how to make Hakka chicken wine delicious

Cooking with stupid wine to unify the acres of stalls"Cooking wine", which includes rice wine, Fenjiu, etc. The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of the dish, and help the salty and sweet flavors fully penetrate into the dish. Rice wine is generally used for home cooking.

Rice wine is made from glutinous rice by soaking, steaming, and fermenting. The alcohol concentration is about 15 degrees, the wine has a mellow taste, and is rich in amino acids and vitamins. Add some rice wine in cooking, and the amines that cause fishy smell in fish, shrimp and crab are dissolved in the alcohol of rice wine, and volatilize together with the alcohol when heated to achieve the purpose of removing the fish.

In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of fishy smell, and adding some rice wine when cooking can also remove the fishy smell.

The amino acids in rice wine can be combined with salt during cooking to form sodium salt of amino acids, which quickly makes the taste of fish and meat more delicious.

The amino acids in rice wine can also form an attractive aroma with the sugar in the seasoning, making the dish rich in flavor.

There are many kinds. Yam or fritillary, etc., etc., I will introduce you to the yam stewed chicken.

Yam stewed chicken

Category of dishes: Original stew.

Seasoning Type: Original flavor.

Ingredients: 1000 grams of chicken tongqiao.

Ingredients: 500 grams of yam 20 grams of jujube (dried) 15 grams of longan meat Seasoning: 4 grams of salt and appropriate amount of each one.

Method 1Put the chicken in boiling water, heat for 3 minutes, take it out and wash it;

2.Wash the yam and slice it;

3.Remove the pits of the dates and wash them;

4.The longan meat is washed and the front wheel is rotten;

5.Put chicken, yam, red dates and longan meat into a utensil, add 4 cups of boiling water or an appropriate amount, and heat for 40 minutes;

6.Eat with refined salt.

The meat will be tender. More flavorful.

1。Wash the three boneless chicken thighs and soak them in bloody water.

2。Cut a few knives in a thick place and marinate with salt, cooking wine, ginger for 15 minutes.

3 bay leaves 2 pieces, star anise 1, red dates 3, angelica, grass fruit and other spices are added, it doesn't matter much if you don't have it, 800 ml of water, 2 pieces of ginger, salt, sugar appropriate amount (each person has different salty and sweet tastes) boil and cool. After the water cools, add the wine, and the ingredients for the soaked chicken are cooked.

4Roll the chicken with tin foil.

5. Boil a pot of water, put the chicken wrapped in tin foil in the pot and boil, turn the water to medium-low heat after boiling, cook for another 10-15 minutes, turn off the heat and keep the chicken in the pot, cover the pot and stuff for 15-20 minutes. Do not remove the packaging after taking it out, put it in the refrigerator for freezing or soaking in ice water, this step is to make the chicken taste smoother.

6. Remove the packaging of the cold chicken, soak it in the water, put it in the refrigerator and refrigerate it overnight, soak it for 24 hours to taste better.

7. Slice and serve. If you have goji berries, you can soak them together. Goji berries cannot be boiled for a long time, and it is better to add them to the water after turning off the heat. It looks better when putting a few goji berries on the plate.

<> material. An appropriate amount of chicken gizzards, a bowl of Shaoxing wine, a bowl of rice wine, a Chaotian pepper, a package of marinated buns, an appropriate amount of Sichuan pepper, and an appropriate amount of salt.

Method. Cut the ingredients: Cut the chicken gizzard and Chaotian pepper into an appropriate size, and cut the chicken gizzard into small pieces to compare the mouth

Add the rice wine to the wok and heat it, pour in the marinated buns, Chaotian pepper, Sichuan pepper, chicken gizzards, and salt to cook. If you're afraid of the smell of alcohol, you can boil it in water, but you won't regret using rice wine!

Bubble Shaoxing: Take a large bowl, pour the chicken gizzard into the bowl (including rice wine, marinated buns, Chaotian pepper, Sichuan pepper), and eat it immediately after soaking

Nutritional value of chicken and grasshopper:Chicken gizzard is rich in nutrients, every 100 grams of chicken gizzard contains calories, 4 grams of carbohydrates, grams of fat, grams of protein, 36 milligrams of cellulose and vitamin A, milligrams of vitamin C and vitamin E, carotene and various trace elements of Victor.

Chicken gizzard edible efficacy:Eliminate food stagnation and help digestion. Treat food accumulation, vomiting and nausea, diarrhea, chancre, thirst, drowning, dental scabies and mouth sores, as well as facilitate stool, remove fever and relieve annoyance.

Chicken gizzard buying tips:Fresh gizzards are elastic and shiny, red or purplish in appearance, and firm and thick in texture; Stale chicken gizzards are black-red, inelastic and shiny, and the meat is fluffy and not suitable for purchase.

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Where raw chickens are sold at the market, you need fresh gizzards, not chilled ones. Let the boss preliminarily clean it, take it back, tear off the grease on the surface, and then change the knife.

Then put it in hot water and boil for a few minutes, then pour it out to control the drain.

Put the casserole on the stove, fry the tangerine peel, Sichuan pepper silver, ginger slices and star anise on low heat with a little oil on low heat. Feng didn't.

Put the duck gizzard in, add white wine and salt and stir-fry slightly, that is, add water until it can just overflow the chicken gizzard, which is appropriate.

After turning on low heat over medium heat, add light soy sauce, aged vinegar, rock sugar, then turn to low heat and simmer until the juice is reduced, and finally thicken and serve.

Now you know how to make the chicken gizzards delicious

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<> material. Appropriate amount of chicken gizzard, a bowl of Shaoxing wine, a bowl of rice wine, a pepper to the sky, a bag of marinated buns, an appropriate amount of Sichuan pepper, and an appropriate amount of salt.

Method. Ingredients: Cut the chicken gizzard and Chaotian pepper into appropriate sizes, and cut the chicken gizzard into small pieces Compare the mouth Add the rice wine to the wok and heat it, pour in the marinated bun, Chaotian pepper, Sichuan pepper, chicken gizzard, and salt to cook.

If you are afraid of the smell of punching wine, this procedure can be boiled in water, but using rice wine will definitely not make you regret it!

Bubble Shaoxing: Take a large bowl, pour the chicken gizzard into the bowl (including rice wine, marinated bread, Chaotian pepper, Sichuan pepper), and immediately after soaking, you can eat celery

Ingredients: chicken gizzards, bamboo shoots, cinnamon, ingredients.

Method: After blanching the chicken gizzards, add 4 tablespoons of grinding oil to the pot and heat them, and then add the blanched chicken gizzards and stir-fry them. Then, add 1 tablespoon of cooking wine, add an appropriate amount of water and turn to boil.

Put in the cleaned cut water shoots, put in the cinnamon and the ingredients and turn it over, add light soy sauce, sugar, salt, season and boil, and cook until the soup is almost ready.

As it is done on Xiaohongshu.

Cutting ingredients: Cut the chicken gizzard and Chaotian pepper into appropriate sizes, and cut the chicken gizzard into small pieces for comparison

Add the rice wine to the wok and heat it, pour in the marinated bun, Chaotian pepper, Sichuan pepper, chicken gizzard and salt to cook. If you are afraid of the smell of alcohol, this procedure can be boiled in water, but you will never regret using rice spring dregs wine!

Bubble Shaoxing: Take a large bowl, pour the chicken gizzard into the bowl (including rice wine, marinated buns, Chaotian pepper, Sichuan pepper), and eat it immediately after soaking

1. Prepare materials: a chicken, 200 grams of ginger, and a pound of Hakka Niang wine.

2. Wash and chop the local chicken into pieces, peel them, blanch them, and prepare them for high use. Seepage ruler.

3. Ginger, cut into large pieces, crush with a knife and set aside.

4. Put a little base oil in the pot, pour in the blanched chicken and ginger pieces, fry a little water, and put it in a clay pot.

5. Pour in the Hakka Niang wine, if it is made with black glutinous rice, the Niang wine is dark red.

6. Soak the chicken nuggets in the wine, turn the heat to low heat, and simmer for an hour. The alcohol concentration of the sake brewing is not high, and it volatilizes during the heating process, so after cooking, it is a sweet and fragrant chicken soup, which is very delicious and shouting.