How to cook a local rooster is delicious, how to cook a local chicken is delicious and nutritious

Ingredients: Half a rooster.

Canola oil to taste.

2 scoops of dark soy sauce.

3 scoops of light soy sauce.

2 tablespoons cooking wine.

Ginger 1 star anise 4 pcs.

2 whole garlic cloves.

Green pepper a.

Shallots to taste.

Half a tablespoon of bean paste.

The practice of braised clay rooster.

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After the chicken is dried, add rapeseed oil, dark soy sauce, light soy sauce, cooking wine, ginger slices, garlic cloves, star anise, green peppers, and bean paste, and then add boiling water to cover the chicken. After the heat boils, turn to low heat and simmer for about half an hour. Remarks:

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After the chicken has been stewed for half an hour, I add a little hot dry noodles to the top to simmer.

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This is the stuffy noodles that I put on top of the chicken broth, and the chicken broth is mixed in, and it tastes great.

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Recently, the heat has been high to reduce the juice, and the braised rooster has been put on the plate, and it is best to sprinkle some chopped green onions.

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Tips: The amount of condiments depends entirely on the amount of ingredients and self-adjustment.

Clean the chicken and chop it into small pieces. Put the chicken pieces in a hot oil pan and stir-fry until the chicken is slightly browned and the chicken skin is tightened, cover the pot and simmer for a few minutes until the chicken pieces are fully cooked. Pour in light soy sauce, stir slightly to color, pour in Shao wine, and simmer for another 10 minutes.

When the juice is slightly reduced, add the green and red pepper segments and an appropriate amount of salt, stir-fry slightly to taste, and then remove from the pot.

1. After the chicken is removed, lift it by hand and put it on top of the gas stove to burn the fluff on the surface of the chicken skin.

2. Clean the processed rooster again and chop it into small pieces.

3. Put the chicken pieces into the hot oil pan and stir-fry until the chicken is slightly browned and the chicken skin is tightened, cover the pot and simmer for a few minutes until the chicken pieces are completely cooked through.

4. Drizzle in light soy sauce and stir slightly to color. Pour in the Shao wine and simmer for another 10 minutes.

5. When the juice is slightly reduced, add the green and red pepper segments and an appropriate amount of salt, stir-fry slightly to taste, and then remove from the pot.

Tea tree mushroom chicken soup is delicious and nutritiousIngredients:

Native chicken (to taste).

Tea tree mushroom (to taste).

Directions:1. Prepare materials. Wash the chicken and cut it into cubes, and remove the tea tree mushrooms and wash them.

2. Add water to a pot and bring to a boil, then pour in the chicken pieces.

3. Blanch the blood and pick it up.

4. Start a casserole, put the chicken pieces with plenty of water into the casserole, add ginger slices and green onions and stew together.

5. Simmer for about 1 hour and add tea tree mushrooms.

6. Continue to simmer for about 20 minutes, add an appropriate amount of salt to taste.

1. Clean the chicken, scrape off the excess fat and chicken skin, and chop it into pieces. You can also keep the chicken skin, depending on personal preference. The leg bones are then cut off, exposing the bone marrow, and it tastes good when stewed in soup.

2. Blanch the chicken pieces, rinse off the foam, drain the water, soak the dried mushrooms, wash and remove the stems, cut the processed mushrooms into pieces, drain the water and set aside.

3. Heat oil in a hot pan, stir-fry chives and garlic, add onion, cinnamon and star anise and stir-fry until fragrant, add chicken pieces, cooking wine, light soy sauce and stir-fry.

4. Heat the water, mix ginger powder, pepper powder, sugar, salt and vinegar, heat over high heat, skim off the foam, change to low heat and simmer for half an hour.

5. The meat of the local chicken is firm and more fragrant than the meat of the feed chicken, so stew it for a while, and the fragrant stewed local chicken will be good after half an hour, and you can eat it when you put it out.

Steamed Tujia chicken is delicious and nutritious.

Ingredients: 1000g of Tujia chicken, ginger, salt, chives, appropriate amount of production: 1Take half a Tujia chicken;

2.Chopping pieces; 3.Sprinkle salt and toss well, add ginger slices and green onions;

4.Put it in a voltage cooker;

5.Turn to the high pressure on the chicken setting.

You can use Dongpo meat to stew chicken.

This dish is quite famous, with a taste of Hangzhou Bang cuisine. It is the signature of the cross-lake building, which is made of 6 pieces of Dongpo meat and whole local chicken, carefully stewed. It makes the Dongpo meat fat but not greasy, and the chicken soft but not rotten, which is very flavorful.

Chicken stew is ok! Personal taste likes wood-fired fried chicken!

How to stew local chicken:

1. To remove the fishy smell of the chicken, boil half of the pot of water in a pot, and when the water is boiling, put the chicken pieces into the water and blanch for about 3 minutes. Blanch all the foam from the inside of the chicken. Rinse with water a few times to allow the foam to leave the chicken;

2. Find a basin to remove the chicken from the pot and repeatedly pour water into the chicken to clean it. Dry control is sufficient;

3. Pour cooking oil into the pot, brush the pot clean, and pour an appropriate amount of oil should not be too much;

4. After the oil is boiling, put the dried chicken pieces into the pot. Stir-fry the chicken pieces repeatedly, pour in a small amount of soy sauce, the chicken turns slightly yellow, and the meat aroma comes out;

5. After the chicken is fried, add water. The amount of water is slightly less than the chicken. Add an appropriate amount of salt, garlic cloves, cover the ingredients and cook with a lid;

6. Stew the chicken, and when the water is almost dry, stir-fry a few times to help the chicken collect the soup. to complete the dish.

Chicken is a kind of food that we usually eat more, chicken is very rich in protein, and it has less fat content, so many people like to eat chicken, which is delicious and not afraid of getting fat. Many people like to eat a big rooster because they think its meat is more tender and the taste will be more deliciousThe specific cooking method of delicious local chicken is as follows:

First, the materials

1 2 chickens, 40 grams of oil, 2 dried chilies, 2 green onions, 4 slices of ginger, 1 cinnamon, 2 star anise, 20 Sichuan peppercorns, 2 garlic, 3 tablespoons of cooking wine, 2 tablespoons of Pixian bean paste, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of five-spice powder, appropriate amount of pepper, appropriate amount of salt, 2 coriander, 1 tablespoon of chicken essence, boiling water Chicken is not overheated.

Second, the specific approach:

1. Prepare half a rooster, wash it, chop it into pieces, drain it and set aside.

2. Prepare seasonings.

3. Heat the oil, add the dry seasonings, stir-fry until fragrant, put the drained chicken into the pot and stir-fry, add cooking wine, stir-fry until the chicken changes color and the chicken skin rolls.

4. Add Pixian bean paste, this sauce is salty, you need to consider when you put salt in the back, my taste is light, there is no salt in the back, stir-fry evenly.

5. Add dark soy sauce, light soy sauce, pepper, five-spice powder, chicken essence, stir-fry evenly and color.

6. Add boiling water and cover the chicken.

7. Transfer to a small casserole, boil over high heat, simmer over low heat for 40 minutes, test the softness of the chicken, and use chopsticks to insert to judge the raw and cooked, which can be easily inserted. For a long time of soil roosters, the time of burning should be appropriately extended.

8. After the soft fight that has been boiled is rotten, reduce the juice on high heat, retain part of the soup, add the coriander and chives of the silver stove, turn off the heat and serve.

9. Let's eat.

Materials

Two-year-old free-range local rooster half 1200g

Green onions, ginger oil, salt, sweet wine, appropriate amount each.

Lentinula edodes. Amount.

The practice of stewed clay rooster1.Roosters that have been free-range for two years.

2.Take half one, two and a half catties, enough for a can.

3.Commonly known as "chicken eight pieces", it means that a chicken is chopped into eight pieces for the appropriate size, which actually means that the chicken should chop large pieces when cooking, and the small ones will become bone residue, which is not delicious and not good-looking.

4.Cut the chives into long sections and pat the ginger apart.

5.Stir-fry in a hot pan with cold oil until the oil skin is yellow, add green onion and ginger, and add sweet wine, which is the sweet wine made by yourself from glutinous rice at home.

6.Sweet wine.

7.Add green onions, ginger and other seasonings, stir-fry and simmer for five minutes, add boiling water, put into a stew soup pot, add salt and bring to a boil, and simmer for one hour.

8.Remove from the pot and put it in a pot, sprinkle a few chives and it becomes a dish.

How to make roast chicken and male potatoes:

Big, thawed, spindled. Blanch a few pieces of water in a pot under cold water and bring to a boil. Wash off the foam. Drain and set aside.

Take the potatoes. Peel and wash, cut the hob pieces. Slice the green onion and ginger. Heat the pan with cold oil, put salt, chicken fat and Sichuan pepper star anise, put the chicken pieces in the process of stir-frying, release the light soy sauce, put the dark soy sauce, and fry evenly.

Put purified water, bring the ingredients to a boil over high heat, simmer over medium heat for about 40 minutes, put potatoes, and then put some salt. After mixing evenly, cover the pot and reduce the juice over high heat.

If you buy raw chicken, you should judge it from three aspects: color, feel, and smell.

The size of the fresh chicken pieces is not much different, the color is mostly white and red, it looks bright, and the feel is also smooth, and it smells like normal chicken.

If it is water-filled chicken, the meat will appear very elastic, and if you look closely, you can also find the needle hole on the skin, and you can feel the uneven surface when you touch it with your hand.

If it is stale chicken, it can be seen by the color alone, there is no brightness, and some of it may have a peculiar smell.

If you are buying cooked chicken, then look at the color of the chicken's eyes and skin.

What can we see from the eyes of chickens? See if the chicken's eyes are half-open and half-closed, if so, then it is healthy chicken; If the eyes are completely closed, it is dead chicken.

And the color in the skin of the meat, if it is white, it also means that it is healthy chicken; If it's red, it's chicken from a sick chicken.

Fry the chopped chicken pieces in the pot until the meat is white, fry it over low heat for a while, try to fry the water, and then fry the Pixian bean paste and tempeh, chopped green onions, and ginger shreds to fry the red oil, cook the wine, boil the water, and the chicken can be, add salt, monosodium glutamate, pepper, sugar, pepper, cover the lid, simmer on low heat for a while, add potatoes, and then continue to stew until the chicken is cooked and rotten.

Chicken is a common dish on our table. It is also a food that can supplement the body's nutrition and ensure that people have enough energy to face work and life. There are many ways to cook chicken, the most common of which is to boil it directly into chicken broth.

However, the practice of braised chicken also has a different taste. Now I will talk to you about how to cook braised chicken to make it delicious.

1. Practice 1.

Ingredients: 1 chicken, a little dark soy sauce, an appropriate amount of salt, 5 slices of ginger, a little rice wine, an appropriate amount of minced green onion, an appropriate amount of Sichuan pepper, and a little cooking wine.

The specific steps are as follows:

1.Prepare a chicken that has been killed and washed.

2.Prepare the relevant ingredients, such as ginger slices, dark soy sauce, green onions, etc.

3.Cut the into pieces of different sizes.

4.Prepare a pan and heat it with oil.

5.Stir the processed chicken pieces into the pan.

6.Fry the chicken pieces until golden brown on both sides.

7.You can add minced green onion and ginger slices, Sichuan peppercorns, and salt to taste.

8.Add an appropriate amount of boiling water, just enough to cover the chicken pieces. After pouring in a little rice wine and cooking wine, cover and boil over high heat, then change to low heat and simmer for about 20 minutes, and then season appropriately.

9.After stir-frying for a while, the braised chicken can be put out of the pot and served on the plate.

2. Practice 2.

Ingredients: 1 kg of chicken, 300 grams of bamboo shoots, 60 grams of sugar, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of cooking wine, appropriate amount of minced green onion, appropriate amount of ginger.

The specific steps are as follows:

1.Wash the chicken, cut it into pieces of consistent size, and prepare an appropriate amount of bamboo shoots, minced green onions, and ginger.

2.Pour the cooking oil into the pan and heat until it is reached.

Add the prepared chicken pieces to the pot, add a little soy sauce and salt, and wait until the chicken pieces are golden brown and drain the sauce.

3.Then use another pot, put a little cooking oil, add minced green onions, ginger slices, and add an appropriate amount of water, pour in the chicken pieces that have been fried to golden brown, and then add some soy sauce and sugar to adjust the color, boil over high heat, and then slowly simmer over low heat, about 15 minutes or so, the chicken and juice are just ready.

The above are two ways to make braised chicken, and the process of knowing how to cook braised chicken is delicious. If you like spicy food, you can add more chili peppers in the process of cooking, and you can also add an appropriate amount of white sugar when making it if you have requirements for color. The result is not only rich in flavor, but also nutritious and delicious.

Whether it's sharing with family or entertaining guests, it's the best option. Did you learn such a great dish?