How to stew chicken quickly and rottenly

1. Before killing the old chicken, pour a tablespoon of vinegar into the chicken, then kill it, and stew it with a simmer, and it will be cooked well.

2. Put the chicken in a pot under cold water, boil for 15 minutes on high heat, add salt, ingredients, hawthorn slices, etc., turn off the heat and cover the pot for a few minutes after 15 minutes, and then stew in the pot, the chicken will be very rotten.

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

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

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

6. Add twenty or thirty soybeans to the pot and stew together, which is fast ripe and delicious.

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.

If you buy chickens, try to buy chickens, in this way, the stew is fragrant, tender and delicious, and the time is also very fast, in fact, generally speaking, now the market is selling some chickens, after buying it back directly after slaughtering, if it is killed, it is best not to go through the water, if you are afraid of being very fishy and dirty, you can pass the water, after the water must be cleaned with warm water, can not be rinsed with cold water, so that its meat will not be tight, will not be firewood, directly dry it, the water in the pot to fry, plus the ingredients you like to eat, Stir-fry the seasoning, then add two bowls of water, as long as it is not over the chicken, and then collect the juice, that is, slow cook over medium heat until the juice is collected, the chicken is very tender, very delicious, you can try it.

Hello, to stew the chicken fast and rotten, you can choose to use a pressure cooker to stew the chicken broth, and the pressure cooker can stew the chicken soft and rotten in ten minutes.

<> chicken stew with yuba. Ingredient main

1 chicken, 50 grams of yuba, 1 bell pepper for 2 people.

Excipients others

5 grams of salt, 15 ml of cooking wine, 10 ml of dark soy sauce, appropriate amount of green onion and ginger, appropriate amount of white sesame seeds, appropriate amount of sunshine fresh embryo sweet corn oil.

I love soy products, especially yuba. Yuba concentrates the essence of soybeans, rich in protein, fat, sugar, carbohydrates and a variety of nutrients, the proportion is very balanced, is a high-quality soy product that can provide balanced energy for the human body.

There are also various ways to eat yuba, stir-fry, soup, dry pot, stir-fry, and cold dressing. Today, it is braised with chicken, and after the yuba absorbs the soup of the chicken, it still retains the aroma of beans, and it is very good in terms of texture and taste.

Today I will teach you this chicken stew with yuba, which is delicious with a bowl of rice or directly as a staple food, so let's see how to make it now!

The practice of stewed chicken with yuba.

Step 1

Soak yuba in cold water for 2-3 hours.

Step 1

Soak the bean curd, drain it and cut it into sections for later use; Remove the stems and seeds of the red bell peppers, wash and cut into strips; Wash the chives and cut into sections for later use.

Step 1

Chop the chickens into large pieces, soak them in blood water, and then add cooking wine and salt. (Chicks are actually chicks, which weigh about a catty.) Chicken is very rich in protein, and young chickens are young chickens, so their nutritional value is roughly similar to that of chicken, but the meat is more tender and softer to eat.

Step 1

Once stirred well, marinate for 30 minutes.

Step 1

Pour an appropriate amount of sweet corn oil into the wok and cook until it is hot. (The sunshine fresh embryo sweet corn oil I use is nutritious, contains vitamin E, and is pure in plants; The real original fragrance, you can smell the real corn fragrance; Only select high-quality fresh raw materials in the season, press them at low temperature, and cherish the fresh flavor and nutrition of raw materials. ）

Step 1

Add the chicken pieces and stir-fry, until the chicken pieces are golden brown, then add the green onion and ginger slices.

Step 1

Pour in the dark soy sauce and stir-fry evenly.

Step 1

Finally, add a little water, the amount of water is about 250ml, and then add 5 grams of salt.

Step 1

Simmer over low heat for about 20 minutes.

Step 1

Finally, pour in the yuba and red bell peppers.

Step 1

Stir-fry evenly and remove from the pan.

Step 1

Place on a plate and sprinkle with chives or coriander leaves and cooked white sesame seeds.

Picture of the finished chicken stewed with yuba.

Please wait a moment for your question I'm looking it up.

1. Cut the chicken pieces into larger pieces. Chicken contains fresh nitrogenous substances that are soluble in water, and the more chicken is released when stewed, the stronger the taste of the broth, and the aroma of chicken pieces will be relatively light, so the meat pieces of stewed meat should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat. 2. Don't cook over high heat.

Because first, when the chicken pieces encounter a sharp high heat, the muscle fibers become hard, and the chicken pieces are not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced. 3. In the stewing, add less water to make the soup taste mellow When stewing pork, do not use a strong fire, as soon as the fire is urgent, the chicken will be constricted together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be stewed quickly to a crispy crisp.

The salt should be put late, otherwise the meat will not rot easily. 4. In the process of stewing chicken, do not add water halfway, otherwise the protein will be condensed by the cold, so that the components in the meat or bone are not easy to seep out of the stew, add less water.

Now in the autumn and winter period, stewed chicken is the first choice for many families, for stewed chicken, there are some tips:

Tip 1: It is best to use old hens or chickens that have been raised or free-range for several years, because such chicken is more suitable for stewed soup, and the stewed soup will be more nutritious and delicious. Tip 2:

Don't blanch the chicken, remember to soak it in water for 10 minutes after chopping it into pieces, so that the blood inside the chicken can be soaked and the fishy smell of the chicken can be reduced. Tip 3: When blanching chicken, be sure to boil it under cold water, only cold water can make the chicken cleaner in the process of blanching.

Because if hot water is used, it will cause dirt and blood to solidify on the surface of the chicken when heated, and it will not be cooked at all, and it will also lock in the nutrients in the chicken, resulting in almost no nutrition and no fresh flavor in the stewed chicken soup. Tip 4: When stewing chicken soup, be sure to add enough water at one time, because adding water halfway will cause the taste of the chicken to taste old and woody, and the chicken soup will not taste good.

If you must add water, you must also add hot water. Tip 5: When simmering chicken soup, you must simmer it over medium-low heat, because only by simmering can you cook all the flavor and nutrients of the chicken into the soup.

Hope mine is helpful to you [flowers] [flowers].

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.

It is said that boiling about 30 soybeans with chicken makes it easy for the chicken to simmer.

Eat chicken, add two or three red fruits, and the chicken is more likely to be soft and rotten.

You say that the stew of that chicken is easy to stew, then you put some ingredients to put a little, the ingredients you like to eat can put some medicinal herbs, as long as the stew time. If you need an hour and a half, it will be soft, and you can use the pressure cooker to come over.

Putting a little wine on it will be quick.

The chickens fed for a year are relatively stewed, we can first use the pressure cooker to press for ten minutes or longer, so that it is easy to stew, this is the experience I share with you. The marinade is poured out in the pressure cooker, and the chicken and vegetables continue to be stewed in the pressure cooker for a meat rib process, so that the meat must be soft and rotten, absolutely not firewood, and the dish is also very delicious, refer to the carrot roast beef I made, the beef can be soft and rotten, not to mention the chicken If the old chicken is not killed, pour a small spoon of vinegar from the chicken mouth (after pouring in, pinch the chicken mouth tightly to prevent spit out), and then kill, and then stew it with a simmer when stewing, so that the chicken can be stewed quickly.

You can soak the cleaned Tuchai chicken in water with an appropriate amount of white vinegar for about 2 hours, and the stewed chicken after washing is tender and delicious. You can also add a few slices of hawthorn, or cook it in a pressure cooker! The old local chicken is not easy to stew, and the rooster is not stewed here, so you can fry the spicy chicken after frying, and if you stew it, it is easy to cook it and it is fragrant to eat.

If you want a hen, you can boil it in one word, and the meat will be average, but the soup will be very fragrant.

<> the yard at home to raise about five to six months, but most of the market is fed feeding, three or four months can be sold, the rural chickens fed a year are generally kept to lay eggs or breeders, then we are generally stewed for several hours, but it does take a short time to make a year's old chickens cooked, I have a little trick.

Stew hard, two hours if you can't do it for an hour, or continue to stew if it's not rotten, you have to persevere, come on! Simple to make: Put the chicken and other ingredients in a container at the same time, cover it tightly and put it in the steamer (cover the lid to prevent the steam from flowing into the soup during the stewing) and simmer for about 2-3 hours.

Step 6: Pour in the potatoes and continue to cook over low heat until the potatoes are cooked. Step 7: Pour in the green and red peppers. It plays a role in coloring, and the spicy taste mainly depends on Chaotian pepper.

Add soybeans to stew in the pot, which cooks quickly and tastes fresh. Before killing the old chicken, pour a tablespoon of vinegar on the chicken, stew it with a simmer, and after the chicken is cooked, add a small amount of salt, and do not add umami elements such as monosodium glutamate and chicken essence.

Add twenty or thirty soybeans to the pot and stew them together, which cooks quickly and tastes fresh. Or before killing the old chicken, pour a tablespoon of vinegar to the chicken, then kill it, simmer it and stew it, and it will be cooked to a good degree. When the chicken is cooked, add salt and taste it.

Add less salt, and if it is too light, you can add more. Do not add umami such as monosodium glutamate and chicken essence. The salt is added at the end to make the chicken easier to cook.

If you want to stew the chicken quickly, you can use a high-pressure rice cooker, and when you use a pressure cooker to stew chicken, you can choose to turn up the pressure or adjust the texture to soft and rotten, and you can quickly stew the meat.

When stewing old chicken, stir-fry it with balsamic vinegar first, 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, it will directly affect the taste, characteristics and nutrient preservation of the chicken and chicken soup.

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.