The secret recipe of braised chicken, the practice and ingredients of home cooked braised chicken

Detailed introduction to the practice of spiced braised chicken Cuisine and efficacy: braised pickles Menopausal recipes Osteoporosis recipes.

Taste: five-spice process: Ingredients for braised five-spice braised chicken: Ingredients: 300 grams of oily skin.

Excipients: 50 grams of shiitake mushrooms (fresh).

Seasoning: 3 grams of star anise, 15 grams of soy sauce, 3 grams of cinnamon, 5 grams of rice wine, 10 grams of Sichuan pepper, 1 gram of cloves, 5 grams of white sugar, 2 grams of monosodium glutamate, 50 grams of sesame oil, 50 grams of peanut oil Characteristics of spiced braised chicken: The color is ruddy, the taste is smooth, and the fragrance is fresh and mellow.

Teach you how to make five-spice braised chicken, how to make five-spice braised chicken to be delicious 1Wash the tofu skin, take 4 sheets and chop them, put them in a wok, add soy sauce, sugar, monosodium glutamate, and sesame oil and stir-fry well to make it flavorful, and pour it into a plate for later use. Wash the above spices and wrap them with gauze.

2.Remove the stems of the shiitake mushrooms, wash them, cut them into thin strips, put them in a wok, add sesame oil, soy sauce, sugar, and monosodium glutamate to stir-fry to taste, and pour them into a plate to cool.

3.Spread the remaining whole tofu skin flat on a long plate, sprinkle off the side tendons, put the fried broken tofu skin on top and flatten it, then put the fried shredded shiitake mushrooms, roll it into a roll with a diameter of centimeters, wrap it tightly with fine gauze, steam it for about 5 minutes on the basket, take it out, let it cool and untie the gauze.

4.Put the wok on a hot fire, pour in the peanut oil and cook to 160 degrees, roll the tofu skin into the pan, fry until golden brown, pour in a colander and drain the oil.

5.Put the pot on the heat, add the fresh soup, add the soy sauce, sugar, Shao wine, ginger (pat pine), spice bag; After boiling, put in the fried tofu skin rolls, then work the pot to low heat and marinate for 10 minutes, add monosodium glutamate to mix, scoop up and put it on a plate, and smear a layer of sesame oil on the skin.

6.Cut the marinated tofu skin roll into slices, stack it neatly on a plate, and pour a little marinade over it.

7.Tofu skin should be light in color, buttery and bright, and open completely.

8.The bean skin must be rolled tightly and wrapped tightly with gauze to ensure that its shape does not fall apart.

9.When the braised tofu skin is rolled, it is necessary to make it taste without destroying its form.

1. Ingredients for braised chicken.

Specifically, there are main ingredients: 2 star anise, 1 small piece of cinnamon, 1 pinch of cumin, 10 peppercorns, 2 white cardamom, 1 grass fruit, 3-5 bay leaves, and 5-10 dried peppers.

Ingredients: star anise, cinnamon, bay leaves, cumin, Sichuan pepper, ginger, chives.

Second, the specific steps of braised chicken.

1. First of all, put the chicken in boiling water and blanch it, then remove it, rinse off the foam on the surface and set aside.

2. The raw materials needed to fry sugar color are 70-100 grams of rock sugar, 100 grams of boiling water, and 25 grams of salad oil. Then put it in a frying pan. Add the caster sugar, reduce the heat and stir constantly.

Wait for the sugar solution to change from large bubbles to small bubbles until the small bubbles slowly disappear, and when the sugar solution turns dark red, pour 100 grams of boiling water and stir well to become sugar color.

3. Wash the ginger and the chives and tie the knots. Pour the broth, sugar and old brine into the pot, then add the ginger, green onion and salt. Add all the spices, after boiling, switch to low heat and slowly boil until the fragrance is overflowing, and it becomes a fresh brine.

4. Put the processed chicken skin down and put the lid on, and when it boils again, turn to the lowest heat and simmer for 40-60 minutes. The chicken is evenly colored, and it can be easily pierced with chopsticks, which means that it is marinated and turned off the heat. Then cover the lid and let the chicken soak in the brine for 15-30 minutes, then clip it out with chopsticks, and then chop it into pieces after it is cold.

3. Precautions for braised chicken.

When frying sugar over high heat, heat the pan with cold oil, and then stir-fry slowly over low heat. When the sugar liquid turns dark red, pour in boiling water and stir well, otherwise the sugar will become bitter if you continue to fry.

If you feel that the various spices in the marinade are troublesome, you can go directly to the supermarket to buy the packaged special ones. It is very convenient to cut a small packet of marinated seasonings every time you use them.

Note that it is best not to add soy sauce to the brine to adjust the color, because the soy sauce will have a sour taste when boiled for a long time, which will affect the taste of the final marinated vegetables. It will also affect the quality of the old brine. The color of the marinated vegetables is adjusted with the color of the fried sugar, so don't worry about the color of the finished product of the marinated vegetables!

Ingredients: 3 servings.

Half of three yellow chickens.

Adjunct: 1 small piece of pork belly.

2 star anise. 1 teaspoon Sichuan peppercorns.

1 grass fruit. 5 bay leaves.

8 rock sugars. 1 tablespoon fennel seeds.

4 chives.

1 piece of ginger, 6 tablespoons of soy sauce.

Water to the right amount Step 1

The practice of braised chicken.

Wash the chicken and the pork belly.

Step 2: Prepare 2 star anise, 1 grass fruit, 4 to 5 bay leaves, 1 tablespoon fennel seeds, 1 teaspoon Sichuan peppercorn, and 7 to 8 rock sugars.

Step 3: The home-cooked recipe of braised chicken.

Slice the ginger and roll the chives into knots.

Step 4: A simple way to make braised chicken.

Pour the chicken, pork belly, green onion and ginger and all the marinades from step 2 into the pan.

Step 5: How to eat braised chicken.

Add 6 tablespoons of soy sauce.

Step 6: How to make braised chicken.

Add plenty of water to cover all ingredients.

Step 7: How to fry braised chicken.

Once boiling, reduce heat and simmer for 1 to 1/2 hours.

Cooking skills. After cooking for 1 hour, poke the chicken with chopsticks, if it is easy to poke in, the chicken is cooked through. If you like the boneless texture, you can continue to simmer for 20 to 30 minutes.

Observe the color of the chicken halfway through, and if you feel that the color is light, you can add some dark soy sauce.

In addition, you should taste the taste of the brine, and if you feel that it is light, you can add a little salt.

Once, when the braised chicken was braised without sugar, 6 large red dates were put instead, and the taste of the braised soup seemed to be more fragrant.

Adjunct: 1 small piece of pork belly.

2 star anise. 1 teaspoon Sichuan peppercorns.

1 grass fruit. 5 bay leaves.

8 rock sugars. 1 tablespoon fennel seeds.

4 chives.

1 piece of ginger, 6 tablespoons of soy sauce.

The appropriate amount of water, the ingredients of the braised chicken, the steps of the braised chicken.

Step 1 Clean up the chicken, add water to the pot, add the chicken, ginger and green onion knots, cover the pot, bring to a boil, and cook for another 5 minutes.

Step 2 Add water to another pot, put in your own marinade, boil a marinade, put in the whole chicken, marinate for 5 minutes and turn off the heat. Don't take out the chicken, put it in the brine and stay obediently for 2 hours, and **, boil and cook for 5 minutes, don't take it out, stay in the brine for 3 hours, **, boil the brine, take the chicken out, and let it cool and chop pieces.

Step 3: In the process of re-marinating, a little salt and monosodium glutamate can be added appropriately.

First, the pretreatment of chicken, whether it is fresh and frozen, needs to be soaked in cold water, the time is about 2 hours, you can add some cooking wine and salt when soaking, after the branch is soaked and soaked, wash it, you can blanch the whole chicken, the peculiar smell of the chicken is smaller, retain the umami to the greatest extent, and blanching will make the umami lost. 2. Adjust the brine brine package: 10 grams of cinnamon, 8 grams of sand kernels, 12 grams of good ginger, 15 grams of angelica, 5 grams of cloves, 10 grams of cardamom finger dates, 8 grams of grass fruit, 20 grams of tangerine peel, 7 grams of star anise, 5 grams of bay leaves, 5 grams of cumin, and more than 5 grams of spices, then soak in warm water for 10 minutes, pick up, and put it into a spice bag.

Chickens don't need too many spices, because the smell is smaller, adjust the brine: 20 catties of brine, pour it into the pot, add a marinade package, 160 grams of salt, 200 grams of maltose, 5 grams of yellow gardenia, 60 grams of ginger and garlic, 500 grams of oil, boil over high heat and turn to low heat, boil for 50 minutes to marinate the chicken Third, add 50 grams of cooking wine to the brine, put in 3-5 processed whole chickens, marinate over low heat, turn off the fire and soak for 60 minutes after marinating. The marinating time of chickens depends on the breed, ranging from 30 to 60 minutes, which should be used flexibly, and the ripening time of different types of chickens is different

Summary. Add 50 grams of cooking wine to the brine, add 3-5 processed whole chickens, marinate over low heat, turn off the heat and soak for 60 minutes after marinating.

Hello dear, I am happy to answer for you, the method is as follows: whether it is fresh and frozen, you need to soak it in cold water, the time is about 2 hours, you can add some cooking wine h and salt when soaking, after soaking, wash it, you can.

Marinade package, 10 grams of cinnamon, 8 grams of sand kernels, 12 grams of ginger, 15 grams of angelica, 5 grams of cloves, 10 grams of cardamom, 8 grams of grass fruit, 20 grams of tangerine peel, 7 grams of star anise, 5 grams of bay leaves, 5 grams of cumin, more than 5 grams of spices washed clean, then soaked in warm water for 10 minutes, scooped up, and put into a spice bag.

Adjust the brine: 20 catties of brine, pour it into the pot, add a marinade package, 160 grams of salt, 200 grams of maltose, 5 grams of gardenia, 60 grams of ginger and garlic, 500 grams of oil, boil over high heat and turn to low heat, and cook for 50 minutes to marinate chicken.

Add 50 grams of cooking wine to the brine, add 3-5 processed whole chickens, marinate over low heat, turn off the heat and soak for 60 minutes after marinating.

If you still don't understand anything, you can ask the teacher.

Hello dear. 1.Steps:

1) Wash the chicken, remove the blood, add an appropriate amount of cooking wine, pepper, star anise, cinnamon, and bay leaves, put it in a pot, add an appropriate amount of water, and boil until it is mature; (2) In another pot, put sesame seeds, peanuts, salt, soy sauce, sugar, green onions, ginger, garlic and other seasonings, add an appropriate amount of hot water, simmer until half-cooked, and pour in thick juice; (3) Take out the chicken in the pot of clear water, put it in the stewed pot, pour the remaining seasoning and soup together, add cooking wine, vegetable oil, etc., and stir-fry for a while, and simmer until the soup is thick. 2.Ingredients:

Chicken, cooking wine, Sichuan pepper, star anise, cinnamon, bay leaves, sesame seeds, peanuts, salt, soy sauce, sugar, green onions, ginger, garlic and other seasonings.

The production method and ingredients of braised chicken are as follows:Tools Ingredients: 6 chicken thighs, 1 green onion, 4 slices of ginger, a pinch of Sichuan pepper, 1 large ingredient, 1 bay leaf, 1 small piece of cinnamon, 4 cloves of garlic, 1 dried chili, 30 grams of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, pot, colander, plate, knife, rice cooker, mint.

1. Wash the legs of the chicken.

2. Add cold water to the pot, blanch the chicken thighs and remove them.

3. Prepare the marinade, cut the green onion into sections, slice the ginger, and flatten the garlic.

4. Put the chicken thighs and marinade into the rice cooker.

5. Add light soy sauce, dark soy sauce and lead song cooking wine.

6. Pour in an appropriate amount of water (level with chicken thighs) and add rock sugar.

7. Cover and choose to cook the soup for 40 minutes.

8. When there are 15 minutes left, add salt until the end of the program.

9. Put the mint with the fresh taste of mint and remove from the pot.