How to make a handmade rooster, how to make a chicken delicious

Cloth small flower rooster making.

Step 1: Preparation of materials. Choose your favorite pattern and color of felt paper to sew cute chicks.

The components of each chick include: the body of the chick, two wings, and a comb) and then model the desired shapes, draw them on the corresponding color of felt paper, and cut them out.

Step 2: First, sew the two sides of the cockscomb with a needle and thread, and when sewing the bottom of the mechanism, connect them with a needle and thread and then gently pull them to create a wrinkled effect. Then sew the outline of the chick's body with the same needle and thread, and sew it up with a needle and thread.

Step 3: When sewing to the head of the chick, put the cob in the middle and sew it together with a needle and thread to fix the comb. It is also at this time that the part of the chick's mouth is sewn together and fixed.

Note that when sewing to the bottom of the chick's body, align the material at the bottom and leave the corresponding position).

Step 4: Once the upper part of the chick's body is complete, sew the base for the chick. With the help of tweezers, through the seam, the chick is stuffed with full cotton, so that the chick looks round and cute!

Step 5: Sew a pair of wings for the chick. First of all, in the same way, the prepared wing shape is sewn together with a needle and thread.

Note that in the process of sewing, it is also necessary to leave a seam, stuff in the appropriate cotton, and let the wings bulge slightly) After the basic sewing, in order to make the wings more vivid, use a needle and thread to sew a circle of ovals in the middle of the wings, so that the wings have more texture changes and are more vivid. Once the wings are ready, nail the wings with needles and threads on each side of the chick's body.

Step 6: All parts of the cute little flower chicken are basically completed, and finally sew two small beads on the head on both sides of the chicken as the eyes of the chick, giving the chick a pair of bright soul windows!

The rooster is delicious when it does this.

Handmade materials: large drink bottles, calendar paper, decorative eyeballs, cardboard.

Or think for yourself.

Like how to come. It's like holding a carrot or something.

How to eat chicken.

Raw materials: a fresh rooster (or half), green onions, ginger, garlic, peppercorns, dried chilies, ingredients, cinnamon, green peppers, green peppers each appropriate amount, green onions can be shredded part of the green onion, part of the cut into sections.

Method: 1) The chicken only needs the meat of the chicken body to be cut into pieces, and the leftovers of the chicken wings and chicken feet are not needed, take a pot of boiling water, pour in the chicken pieces to blanch the water, remove the blood, and then add an appropriate amount of cooking wine to remove the flavor, wait until it boils again for about a minute, you can take out the chicken, drain the water and set aside.

2) Heat the oil in the cold pan as much as possible, and generally the oil should not exceed the amount of chicken pieces. After the oil temperature rises, put in the pepper, spice and cinnamon to taste, after the flavor of the chicken pieces into the oil pan stir-fry, it is best to fry over medium heat, and keep stir-frying to avoid sticking to the pan, and this can make the chicken heat more evenly, and the taste will be better.

3) After the chicken is oily and fragrant, add the prepared shredded green onions, ginger, garlic, dried chili peppers, and green peppers, continue to stir-fry, add various seasonings for better seasoning, and make the taste more full.

4) Finally, you can add some water to simmer over low heat, on the one hand, it is to make the meat more flavorful, on the other hand, the stewed chicken is easier to debone and eat more fragrant, so that the elderly or children can eat more conveniently. If you don't like whole meat, you can add some vegetarian dishes, such as lettuce or shiitake mushrooms.

Generally, hens are suitable for stewed soup and drinking, and it is also the best practice to cook roosters to eat, which can effectively avoid some shortcomings of rooster meat. The practice of roast chicken is relatively traditional and is more practical for most families. The reason why home cooking must play a simple and fast role, not too complicated, complex things are not suitable for making at home, and staying in the kitchen for a long time will also make people tired, so simple and fast is the key point of home cooking.

Here's how to make the rooster delicious:Ingredients: half a rooster, a green onion, a small piece of ginger, a pinch of peppercorns, an appropriate amount of salt, two star anise, a spoonful of dark soy sauce, half a spoon of light soy sauce, a spoonful of cooking wine, five garlic grains.

1. Chop half a chicken into pieces, add a suitable amount of water to the pot, add green onions, ginger slices and cooking wine, and blanch the chicken in the pot. Place the blanched chicken in clean water and wash off the foam on the surface.

2. Soak the fungus in advance, and prepare some garlic, green onions, ginger slices, star anise and a pinch of peppercorns.

3. Heat the iron pot and fry the blanched chicken in the pot until the surface is slightly browned.

4. Put the green onion, ginger slices, garlic, star anise, and Sichuan pepper into the pot and stir-fry until fragrant.

5. Then add enough water to the pot at one time, and the amount of water should not exceed the chicken fan meat.

6. Mix in an appropriate amount of salt according to personal taste, add a spoonful of dark soy sauce and a small half spoon of light soy sauce.

7. Put all the soaked fungus into the pot.

8. After the heat boils, turn to medium heat and simmer for 25 minutes, when the soup is almost dry, add the green pepper cubes and a handful of chopped green onions.

9. Very flavorful.

10. The fungus absorbs the essence of the soup and is better than chicken.

1 2 three yellow chickens, 3 Hangzhou peppers, 3 dried chili peppers, 3 millet spicy peppers, 1 spoon of sesame peppers, 2 star anise, 2 bay leaves, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger. Chop the three yellow chickens into small pieces. Put cold water in a pot and bring the chicken pieces to a boil over high heat.

Finely chop the green onion and ginger and set aside. After the water in the pot boils, remove the chicken pieces, rinse with cold water to remove the foam, drain and set aside. <

1 2 three yellow chickens, 3 Hangzhou peppers, 3 dried chili peppers, 3 millet spicy peppers, 1 spoon of sesame peppers, 2 star anise, 2 bay leaves, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger.

1. Chop the three yellow chickens into small pieces. Put cold water in a pot and bring the chicken pieces to a boil over high heat.

2. Finely chop the green onion and ginger for later use. After the water in the pot boils, remove the chicken pieces, rinse with cold water to remove the foam, drain and set aside.

3. Add a spoonful of light soy sauce to the chicken pieces and marinate for about 20 minutes with a spoonful of cooking wine. Cut the dried chili pepper into sections, take half of the millet pepper and chop it.

4. Cut the remaining millet pepper and Hangzhou pepper into small pieces for later use. Put oil in the pot and boil until it is 60% hot, then add star anise, sesame pepper and bay leaves to burst the fragrance.

5. Add minced green onion and ginger and stir-fry until fragrant. Add the dried chili peppers and chopped millet peppers and stir-fry well.

6. Add a spoonful of light soy sauce. Turn up the heat and add the marinated chicken pieces. Stir-fry the chicken pieces and ingredients in the pan evenly. Add a teaspoon of sugar and stir-fry well.

7. Continue to stir-fry on high heat until the chicken is cooked, then turn in the Hangzhou pepper and millet pepper and stir-fry until the pepper is broken. Add an appropriate amount of salt and stir-fry evenly.

Braised edamame baby rooster.

1.Wash the slaughtered rooster and chop it into small pieces for later use.

2.Wash the edamame rice, add a little salt and water to a small pot and boil and drain.

3.Soak the mushrooms and rinse them well.

4.Add ginger, green onions, Sichuan pepper, star anise, and red pepper to the frying pan until fragrant, pour in the chicken pieces and stir-fry.

5.Spray in the rice wine, add the dark soy sauce to color, then scoop a spoonful of the southern milk hanging sauce into the pot and move it to the small casserole.

6.Add the shiitake mushrooms, add boiling water over the chicken and bring to a boil over high heat, reducing the heat to low.

7.When the chicken is ripe, pour in the edamame rice and stew until the meat is crispy and the edamame is soft, add the green pepper rings to reduce the marinade over high heat, and remove from the pot.

Ingredients: 1 small rooster, dried bamboo shoots, 50g ginger, appropriate amount of onion, appropriate amount of red pepper, appropriate amount of Sichuan peppercorns, appropriate amount of cooking wine, appropriate amount of chopped chili pepper, appropriate amount of soy sauce, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of sugar.

Steps: 1. First, soak the dried bamboo shoots in water for two days. Pour a small half pot of hot water into the pot, add the dried bamboo shoots, cover the pot, cook for an hour, remove and cut into shreds.

2. Chop the rooster into pieces, slice the ginger, shred the onion, and cut the red pepper into rings.

3. Pour a small half pot of hot water into the pot again, add peppercorns, cook for ten minutes, pour the chicken pieces into the pot, pour in an appropriate amount of cooking wine, blanch the blood, remove and wash with cold water.

4. Put oil in the pot, add ginger slices, stir-fry for a while, then add the onion, fry until the fragrance overflows, add chopped chili peppers, stir-fry evenly, then pour the chicken pieces and dried bamboo shoots into the pot and stir-fry, pour in an appropriate amount of cooking wine and soy sauce, add a spoonful of five-spice powder, a spoonful of salt, half a spoon of sugar, stir-fry and season, pour into the pressure cooker, pour in water, and the chicken pieces are equal, add a spoonful of salt, press for fifteen minutes, return to the pot, collect the soup on high heat until the soup is half dry, add the red pepper, and stir-fry for a while.

Ingredients. Cockerel.

1 2 pcs. Dried.

30g excipients.

Onions. 1 2 pcs. Ginger. 1 piece.

Aniseed. 1 pc.

Chop peppers. 1 tbsp.

Soy sauce. 2 tablespoons.

Wine. 2 tablespoons.

Allspice. 1 2 teaspoons. Salt. Amount.

Pepper. 1 2 tablespoons.

Essence of chicken. 1 3 teaspoons.

Steps. 1.Raw material.

2.Cut the chicken into cubes, blanch the peppercorns in the water, wash and drain.

3.Soak the dried bamboo shoots overnight and put them in the refrigerator in summer.

4.Shred the onion, cut the pepper into rings, and slice the ginger.

5.Put oil in a pan and stir-fry chopped peppers, onions, and ginger slices.

6.Stir-fry the onion slightly dry, add the chicken, shredded bamboo shoots, stir-fry evenly, put five-spice powder, soy sauce, cooking wine.

7.Pour into the Supor Qiaoyi pressure cooker, mix with water and ingredients flush, add salt to taste a little lighter than usual, and set the heat on medium for 8 minutes.

8.After exhausting thoroughly, reduce the juice and leave it a little without being too dry. Remove from the pan and add the chicken essence to enhance the flavor.