How does stewed chicken rot easily? How to stew chicken gizzards rotten and delicious?

Stewed chicken is easy to rot in this way:1. If the old chicken is not killed, pour a small spoon of vinegar from the chicken mouth (after pouring, pinch the chicken mouth tightly to prevent spitting out), and then kill it, and then simmer it when stewing, so that the chicken can be stewed quickly.

2. When stewing old chicken, put one or two handfuls of soybeans in the soup, and the meat will be easy to rot.

Before stewing the old chicken, stir-fry it with balsamic vinegar first, and then stew it to rot.

3. Add hawthorn to stew chicken: When stewing old chicken, put three or four hawthorns, and the chicken will be easy to rot.

Chicken stew with potatoes: When stewing old chicken, put some potatoes, and the chicken will be easy to rot.

Chicken stew with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot, and the meat will be easy to rot.

After killing the chicken, the old chicken can be cut on a plate. Add an appropriate amount of water, pour a little vinegar, soak for about 2 hours and then cook, the cooked old chicken is tender and rotten quickly.

If you want to make the chicken relatively rotten, the best way is to blanch the chicken and then simmer it over low heat.

When you slaughter the chicken, you can pour some vinegar into the chicken, and then wait for 15 minutes before slaughtering it, so that the stewed old hen meat will be very rotten.

If you want to stew the chicken more rotten, you can choose to use a pressure cooker to pressure the chicken, so that the stewed chicken is more rotten. To sum up, look.

When stewing chicken, put some vinegar together, so that the meat is easy to rot.

Ingredients: 600g chicken gizzards, 800g potatoes, appropriate amount of oil, appropriate amount of chopped green onion, 2 slices of ginger, 2 cloves of garlic, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of dried chili pepper, appropriate amount of chicken essence.

1. Slice the chicken gizzards, not too thin, add soy sauce, salt, green onions, ginger, cooking wine, and marinate for 10 minutes.

2. Cut the potatoes into cubes and set aside.

3. Boil hot water, put in the chicken gizzard after the water boils, fry it, and set aside. (Skim out the foam when the water boils) <>

4. Prepare oil in a pot, add green onions, ginger and garlic, dried chili peppers, and stir-fry until fragrant.

5. Add the chicken gizzard and stir-fry.

6. Add the potatoes, stir-fry, there is no water in the pot, add soy sauce, dark soy sauce, sugar, salt, and stir-fry again.

7. Add water to the pot, don't cover the potatoes, simmer for about 20 minutes, and add chicken essence when it is almost out of the pot.

8. This is the finished product.

Ingredients: 400 grams of chicken gizzards. Excipients: 2 tablespoons of cooking wine, 2 green onions, 3 slices of ginger, 2 bay leaves, 1 fennel, appropriate amount of cinnamon, 1 dried chili, half a spoon of salt.

Steps: 1. Wash the chicken gizzard (to add salt and vinegar) and be sure to wash it.

2. Boil water in a pot, blanch the chicken gizzards, and wash.

3. Prepare the seasoning.

4. Add cold water to the pot, add the chicken gizzards, and add the seasoning.

5. Boil**Add cooking wine and cook over medium heat for 30 minutes.

6. Add salt and insert it with chopsticks.

7. Slice it after cooling, you can get a seasoning, Lao Gan Ma sauce, sugar, light soy sauce, vinegar.

If we want to make it easier to stew chicken when stewing, we need to pour a little vinegar with the hen before slaughtering it, wait for 15 minutes before killing it, and then put it in the pot to cook, so that it will be easy to cook. Or stew chicken, cut the chicken into pieces and put it in a bowl, add vinegar and water to soak, or you can put a few hawthorns to cook together when cooking, which can also be cooked quickly.

1. Boil the pot with aged vinegar. Before stewing chicken, use 10ml of old vinegar in a boiling pot, and then fill it with water to stew chicken, it is easy to stew the chicken.

2. Potatoes. When the chicken is stewed, the whole potato is added to stew together, and the chicken is rotten and rich.

3. Soybeans. When the chicken is stewed, add a handful of soaked soybeans and stew it together.

4. Hawthorn. Add a few grains of hawthorn when stewing chicken, not only is it easy to stew, but the hawthorn can also be flavored.

5. Feed vinegar to the chickens. Feed the chicken a spoonful of vinegar before killing it, the chicken is easy to stew.

Introducing two delicious pheasants.

First, the practice steps of stewed pheasant.

1.First, peel off the skin of the pheasant, remove the internal organs, wash the blood, and chop it into pieces;

2.When the cooked lard is boiled to 180, add the pheasant pieces, fry until golden brown, pour in a colander and filter the oil;

3.Heat 20 grams of bottom oil in a wok, add green onions and ginger pieces, and stir-fry until fragrant;

4.Put in the fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar, monosodium glutamate, and simmer over low heat until the meat is cooked and rotten;

5.When the juice is thick, serve on a plate.

Second, the spicy pheasant method.

1.Wash the dried pheasants.

2.Cut into small pieces.

3.Put water in a pot and add the dried pheasant to cook for a few minutes.

4.Remove the water.

5.Heat oil in a pan.

6.Put the dried pheasant in it and stir-fry.

7.Stir-fry until the meat is crispy, for example, with a little water, add shredded ginger.

8.Add the garlic rice.

9.Put the green chili peppers.

10.Add an appropriate amount of chopped pepper.

11.Stir-fry evenly, try the taste, and add a little salt to the appropriate amount.

When stewing the old chicken, use balsamic vinegar first.

Stir-fry, put one or two handfuls of soybeans in the soup, and then stew it to rot.

Stewed chicken is easier to cook faster in the following ways:

Add hawthorn stewed chicken method: when stewing old chicken, put three or four hawthorns;

Chicken stew with potatoes: When stewing old chicken, put some potatoes;

Chicken stew with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot;

If salt is added to the stewed chicken first, it will directly affect the taste, characteristics and nutrients of the chicken and chicken broth.

of preservation. This is because chicken has a high moisture content, some as high as 65 to 90 percent. And salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the cell water in the tissue penetrates outward, the protein is coagulated, the chicken structure shrinks and tightens obviously, affects the nutrient dissolution to the soup, hinders the concentration and quality of the soup, makes the stewed chicken hard, becomes old, and the soup has no fragrance.

Therefore, the correct way to put salt when stewing chicken is to cool down the stewed chicken soup to 80-90 degrees, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.