How to make fried chicken offal with carrots, the home of fried chicken offal with carrots

Ingredients. Carrot.

250 grams. Chicken offal.

100 grams. Accessories. Ginger. Amount.

Garlic. Amount. Cooked sesame seeds. Amount. Salt. Amount.

Oil. Amount. Steps. <>

1.Shred the carrots and cut the offal to a moderate size;

2.In a hot oil pan, pour in ginger, garlic and chicken offal and stir-fry well, then pour in shredded carrots;

3.When the carrots are cooked, add salt to taste and serve;

4.Sprinkle with sautéed white sesame seeds!

Step 11 of the preparation of braised chicken gizzard with carrotsPrepare carrots, chicken gizzards, and star anise and garlic.

Step 22 of the preparation of braised chicken gizzard with carrotsPeel the carrots and cut them with a hob.

The preparation of braised chicken gizzard with carrot step 33Wash the gizzard and cut the cross on the outside.

Step 44 of the preparation of braised chicken gizzard with carrotsBring a pot of water to a boil over high heat.

Step 55 of the preparation of braised chicken gizzard with carrotsCook for a few minutes to bring the blood out.

Step 66 of the preparation of braised chicken gizzard with carrotsOver the cold river.

Step 77 of the preparation of braised chicken gizzard with carrotsAfter pouring an appropriate amount of olive oil into a hot pan, first add star anise and stir-fry slightly, then add small pieces of rock sugar and stir-fry until melted.

The practice of braised chicken gizzard with carrots step 88Add the sliced chicken gizzard and stir-fry over high heat.

Step 99 of the preparation of braised chicken gizzard with carrotsAdd light soy sauce, dark soy sauce and pepper and cook slightly.

The practice of braised chicken gizzard with carrot step 1010Add the carrots and stir-fry well.

The preparation of braised chicken gizzard with carrot step 1111Add the garlic again.

Step 1212Pour in an appropriate amount of boiling water, cover the pot and simmer over high heat for two minutes, then turn to medium heat.

The practice of braised chicken gizzard with carrot step 1313Simmer until the juice is almost dry, open the lid and add an appropriate amount of salt.

Carrots are a common vegetable in daily life, and many people usually eat carrots and like to eat them raw, which tastes very good. The nutrients in carrots are very colorful, not only have a lot of vitamins, but also carotene, which is very beneficial to the body. Carrots can be eaten together with many food nutrients, so how do you make fried chicken breast with carrots?

How do you cook sautéed chicken breast with carrots?

Materials. Raw materials.

Usage. Half a chicken breast.

1 carrot.

Practice. 1.Wash the carrots and cut them into slices (you can peel them first and then cut them into slices to make it safer to eat).

2.Slice the chicken breast, add cooking wine, salt, a small amount of oil, and knead well.

3.Heat the pot to give oil, add the marinated chicken breast and fry until the meat is pink and white, then add carrots and fry together, and finally add an appropriate amount of salt and monosodium glutamate, and sprinkle a small handful of green onions before getting out of the pot.

How do you cook sautéed chicken breast with carrots?

Medicinal value. Dried carrot petroleum ether obtains a part, separates the amorphous light yellow ingredients, dissolves almond oil, and is injected into humans, rabbits, and dogs have significant hypolipidemic effects.

About collocation. Drop treatment for measles: four taels of carrots, three taels of coriander, and two taels of water chestnuts. Put a lot of water and boil two bowls, which is a daily serving.

Blood pressure for chickenpox: four taels of carrots, three taels of wind chestnuts, three taels of coriander, and two taels of water chestnuts. Bubble suit.

Blood treatment of whooping cough: four taels of carrots, twelve jujubes with nucleus. Take three bowls of water, fry one bowl, and divide them casually. More than 10 cycles. (Selected from "Lingnan Herbal Medicine").

How do you cook sautéed chicken breast with carrots?

Organic chemical composition.

The root contains a variety of carotenoids such as -, and -carotenoids, tomato hydrocarbons, and hexahydrotomatocarbons; Vitamin B21 (and anthocyanins. Also contains sugar 3 15%, body fat oil, volatile oil, umbelliferous lactones, etc. The content of volatile oil in roots decreased with growth and development, while the content of carotene increased with growth and development.

Volatile oils contain -pinene, camphene, myrcene, -phelmanne, bisabolene, etc. It also contains caffeic acid, chlorogenic acid, gallic acid, and p-methylbenzoic acid. Carrots are prone to cause bitter and astringent ingredients after freezing, and they are confirmed to be 3-hydroxy-6-methoxy-8-methyl-3,4-dihydroisocoumarin.

Carrots also contain an ingredient that lowers blood sugar, which can be explicitly identified from dried carrots with petroleum ether. The leaves contain too much carotene, which can be used as a raw material for the preparation of carotene. The leaves contain luteolin-7-glucoside.

Some of the flowers on the ground still contain carotene and pyrrolidine, and the flowers contain anthocyanins, quercetin and triempferol.

How to fry the chicken with radish is delicious, blanch the chicken to remove the blood water, then heat the oil in the pot, put in the green onion, ginger and garlic to stir-fry the ginger Jilu, sit here and stir-fry together, in the process, the diced carrot will be brought there together, and then add rice wine, salt, soy sauce, monosodium glutamate, etc. That organization is fine in about 20 minutes.

Delicious carrot fried chicken method:

Material:Chicken breastOne pieceCarrotsOne, half a garlic, appropriate amount of garlic sprouts, appropriate amount of celery, a few dried chili peppers, about 20 dried peppercorns, 20 grams of cooking oil, cooking wine, Orleans barbecue season.

Method: 1. Cut the chicken breast into thin slices, and the meat pieces should be sliced in a state that is not fully dissolved, and it can be cut relatively thin. Place the chopped chicken in a bowl, add a little cooking wine and set aside.

2. Cut the carrots into shreds, cut the garlic sprouts and celery stalks into sections for later use, prepare pepper peppercorns, and chop the garlic after loosening for later use.

3. Pour oil into the wok, when the oil is warm, add the meat slices and stir-fry, pour the cooking wine and mix evenly after the meat slices have changed color.

4. Add the chili, pepper and crushed garlic, push the meat aside, and fry the ingredients with the oil in the pan until fragrant.

5. Then pour in the Orleans barbecue and stir-fry the vegetables with the barbecue season, without adding other seasonings, and the taste is also very good.

6. After stir-frying evenly, put the carrots, celery stalks and garlic sprouts in the pot and stir-fry evenly, the dish is ready, and it can be eaten out of the pot.

Say a few more words: I didn't use starch for the chicken, I fried it directly in the pot, pay attention to the use of heat, and the fried meat slices are also very tender and delicious. If you feel that you can't control the heat well, you can add a little wet starch to the meat slices and mix evenly, fry them in oil first, and then go back to the pan to stir-fry.

It's a bit more complicated to operate.

The chili pepper I use is a slightly spicy chili, which is acceptable to the child, and if you can't eat chili pepper or Sichuan pepper, it's good to add some colored pepper and fry it together.

The Orleans barbecue sauce is directly used as a seasoning, and the color of the stir-fry is better and the taste is also good.

Eat more chicken for protein, and the chicken I bought the day before yesterday was like making chicken meatballs or fried chicken breasts, but I ended up making carrots