The practice of home cooked chicken heads, the simple practice of chicken heads

First of all, the hair on the chicken head should be cleaned Wash the chicken head with water Then add some water to the pot Add some salt to the fruit to remove the bacteria on the chicken head Then pour some cooking wine to remove the fishy smell Use water to take it out and cool it with cold water Generally, the chicken head is more delicious to make sauce chicken head is not greasy It is also a good dish to accompany the wine First put an appropriate amount of water in the pot and boil it Add some dark soy sauce to add color Then add some light soy sauce to increase the umami Then put some ginger slices Pepper Ingredients Chilli section to remove the smell Cooking wine After the condiments are put away, boil over high heat Turn to low heat After boiling for 15 minutes, add an appropriate amount of salt After boiling for another 5 minutes It is ready to be fished out and eaten.

1.Prepare the stir-fry sauce.

2.Chicken head with two necks, cut into sections, blanch in water for 2 minutes, remove and rinse off the blood foam.

3.Pour an appropriate amount of oil into the pot, heat it and stir-fry until fragrant.

4.Add the blanched chicken head and neck and stir-fry until the surface changes color slightly.

5.Add the teriyaki soy sauce and stir-fry until evenly colored.

6.Pour in the water, level with the chicken head, turn to low heat and simmer for 20 minutes.

7.Add salt, stir well and simmer for another 10 minutes.

8.So our braised chicken head is ready. ok

There are many ways to make chicken heads at home. There are stewed ones. There is sweet and sour. There is a braised one. Wait, you can make it, it's very delicious.

The practice of home-cooked chicken soup, the practice of parents' joints, the general ingestion of washed and cleaned cattle to eat spicy beef, eat sweet and sour, with steamed dipping support, many ways to eat.

Just do it normally, depending on what flavor you want to eat, there are many flavors at home, and you can make a lot of flavors with simple condiments.

He was mischievous. The head of the mobile phone is strong and the head of the rooster is strong. We. It's okay if you don't fry it.

Ingredients: 500g chicken head, 300ml beer

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of garlic sauce, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of green onion, ginger and garlic, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of Sichuan pepper, appropriate amount of star anise.

Steps: 1. Wash the chicken head: first scald it with hot water, and then wash it one by one.

2. Prepare auxiliary ingredients.

3. A tablespoon of bean paste + half a spoon of garlic sauce + cooking wine + soy sauce + sugar.

4. Heat the oil pan and fry the accessories.

5. Add sugar and stir-fry, pour in the sauce and stir-fry until fragrant.

6. Fry the washed chicken head in the pot for 1 minute.

7. Pour in a can of prepared beer, appropriate amount of salt and other condiments, cover the pot, bring to a boil over high heat, and simmer for 15-20 minutes.

8. Drain the soup before cooking, add monosodium glutamate, chopped green onion, minced garlic, (coriander).

Although the chicken head does not contain better nutrients than other parts, the brain marrow of the chicken contains more cholesterol; And the cockscomb contains hyaluronic acid, which is good for the eyes. Below I have collected and sorted out the simple recipes for chicken heads for you, I hope it will be helpful to you!

1. Sauce chicken head.

Ingredients: 500 grams of chicken head, green onions, star anise, ginger, cooking wine, soy sauce, thirteen spices, salt, monosodium glutamate, pepper, appropriate amount of vegetable oil.

Method: (1) The chicken head will be washed, and the chicken head is sticky'things, be sure to clean them;

2) Heat the oil in the pot, stir-fry the star anise, stir-fry the green onion and ginger until fragrant, then add the chicken head and stir-fry slightly;

3) Mix soy sauce, cooking wine, thirteen spices, salt, pepper and sugar into seasonings, pour them into a pot, add an appropriate amount of water and bring to a boil;

4) Turn to low heat and simmer until the soup is dry.

2. Chicken head porridge.

Ingredients: 1 chicken head, appropriate amount of rice, a little chopped green onion.

Method: (1) Blanch the chicken head in water until it is broken, wash the rice once, and soak it in water for 30 minutes;

2) Pour the rice into a stew pot, add the chicken head, and add water until full;

3) Simmer in an electric saucepan for 1-2 hours;

4) After cooking, pour into a bowl and sprinkle with a little chopped green onion.

3. Spicy chicken head.

Ingredients: Appropriate amount of chicken head, cooking wine, sugar, soy sauce, green onion, minced ginger, dried chili, sesame pepper, seasoning, salt, a little cooking oil.

Method: (1) Put the washed chicken head into a bowl, add cooking wine, soy sauce, sugar, green onion, and minced ginger and marinate for 20 minutes for later use;

2) Heat oil in a pot, add ingredients, dried chili peppers, and peppers to fry until fragrant, add the chicken head, stir-fry over high heat, add salt when it is half-cooked, continue to stir-fry for four minutes, add a small amount of water, and simmer over medium heat for 15 minutes;

3) Collect the soup over high heat and add a little monosodium glutamate.

The chicken head used in chicken soup is generally not poisonous. The chicken head is mainly the older the chicken, the more toxins will accumulate in the chicken head, and the toxins in the general chicken head will not seep into the soup.

The chicken head is toxic because there is lymph near the chicken head to the neck, lymph is the immune and detoxification system, once the body is infected with bacteria and viruses, it will lead to lymphatic inflammation, and some bad metabolites are stored in the lymph. Therefore, it is usually recommended that chickens that have been raised for more than three years do not eat chicken heads.

Handle the chicken head, prepare green onions, ginger and garlic, star anise bay leaves, and heat the pan to heat the oil. Add green onions, ginger and garlic, star anise leaves and stir-fry until fragrant, pour in dark soy sauce, put the chicken head into the pot and stir-fry for 5 minutes. Add water over the chicken head and simmer for 9-12 minutes. Zhengsun <>

1. Clean the chicken head and prepare green onions, ginger and garlic, and star anise leaves.

2. Heat the oil in a pot, add the green onions, ginger and garlic, star anise and bay leaves to stir-fry until fragrant, and pour in the dark soy sauce.

3. Put the chicken head into the pot and stir-fry for 5 minutes, add water to cover the chicken head, and simmer for 9 12 minutes on low heat.

The spicy dish is very much liked by our family, and there is not a lot of meat on the chicken head, but there are a lot of small bones. Full of spicy juice on the chicken head, gnawing on the small bones on it, the more you swim and eat quietly, the more you love to eat.

Prepare excipients. <>

Blanch the head of the chicken and remove it, and remove the hair.

Pour oil into the pot and turn on low heat, first put the dregs into the pepper and star anise, and then put the chili pepper and green onion, ginger and garlic.

Add the soy sauce and stir-fry for a while.

Finally, put in the blanched chicken head, pour in an appropriate amount of water, cover the chicken head, add salt, and cook for 20 minutes.

Remove from the pan when the soup is thick.

1. Stewed chicken offal soup.

Ingredients: Ingredients: 40 grams of chicken head, 40 grams of chicken neck, 50 grams of chicken skeleton, 40 grams of chicken fat, 40 grams of chicken heart, 40 grams of chicken liver, auxiliary materials: 100 grams of vermicelli, 20 grams of rape, 25 grams of shiitake mushrooms, 10 grams of dried shrimp, seasoning: 10 grams of green onions, 5 grams of ginger.

Method: Chicken head, chicken neck, chicken bones, chicken fat, chicken heart, chicken liver, chicken lungs are washed and put into a pot of clean water; Add green onions, ginger, salt, mushrooms, cook thoroughly, remove the chicken bones; Then put the fine vermicelli and sea rice into the soup pot and wait for the vermicelli to become soft; Next, select the washed rape and boil it.

2. Sauce chicken head.

Ingredients: chicken head, green onion, ginger, star anise, Sichuan pepper, 10 bay leaves, 3 cloves, 2 angelica dahurica, chili, cooking wine, dark soy sauce, appropriate amount of salt.

Method: Soak the purchased chicken head in water; Remove the remaining hairs, the stratum corneum on the beak, the yellow membrane in the nasal cavity, and the throat; Boil half a tablespoon of water, pour the chicken head into the scalding, control the water, and then add water, not over the chicken head.

Add green onions, ginger, star anise, a little Sichuan pepper, 10 bay leaves, 3 cloves, 2 angelica angelica, chili pepper, a little cooking wine, dark soy sauce, and salt; Bring to a boil over high heat, then change to a simmer until the soup in the pot is thickened.

3. Braised chicken head.

Ingredients: chicken head, potatoes.

Method: Pluck the chicken head to remove the stray hair, wash and blanch. Peel and wash the potatoes and cut them into chunks and set aside. Pour oil into a hot pot and heat it, stir-fry the green onions, stir-fry the chicken head, add the soy sauce, fry the potatoes slightly, pour in the water, add salt, monosodium glutamate, and sugar to cook and mature, and sprinkle in the coriander.

Introduction to the chicken head.

1. Introduction. The head of the chicken is the head of the pheasant family. Sweet, warm. Nourish blood and stabilize the fetus, Xuanyang detoxification. Treatment of fetal restlessness, rash and poisonous sores. Serve in boiled or stewed soups.

How to eat and handle the chicken head.

1. The purchased chicken head should be cleaned first, and the remaining chicken head should be removed. Fine hairs, cuticles on the beak, yellow membrane in the nasal cavity, and throats. Then tear the head of the chicken in half along the mouth of the chicken and scrape off the white crust on the tongue.

2. Squeeze the ears, eyes, and nose of the chicken head with your hands to squeeze out the mucus in it.

3. Put the chicken head under running water and rinse it with running water.

4. Prepare a basin of water, put in the chicken head, soak for about 15 minutes, and leach out the residual blood water in the chicken head.

5. Boil a pot of boiling water, put in the chicken head after the water boils, boil for 3 minutes, remove it, rinse it with water, and control the water for later use.

How to eat chicken head (practice) Daquan.

Preparation of braised chicken head.

1. Main and auxiliary materials: wash the chicken head, green onion and ginger.

2. Put the chicken head in a pot with cold water, bring to a boil, fly the water to remove the fish, and simmer for 1 minute to remove it.

3. Rinse the chicken head with flying water.

4. Heat the oil, add the green onion and ginger slices and stir-fry until fragrant.

5. Put in the chicken head, heat it and cook in the cooking wine.

6. Add an appropriate amount of soy sauce.

7. Stir-fry until evenly colored.

8. Add water to boil, add salt and sugar to taste. Cook on low heat for about 10 minutes.

9. Add monosodium glutamate to improve freshness, and collect juice over high heat.

10. Remove from the pot and serve on a plate.

Sauce chicken head preparation.

1. Wash the chicken head, there is something sticky on the chicken head, you can wash it.

2. Cut the green onion into green onions, slice the ginger, and prepare the star anise.

3. Pour oil into a hot pan and stir-fry star anise until fragrant.

4. After stir-frying, add green onion and ginger and stir-fry until fragrant.

5. Put the chicken head and stir-fry.

6. Add soy sauce, cooking wine, thirteen spices, salt, pepper and sugar, stir well, add water, bring to a boil over high heat, and simmer until the soup is dry.

7. Put it on a plate, you can eat it if it is a little cool, and the sales are relatively poor, because I put a little more soy sauce, so the taste is also a little salty, and if you love to eat spicy, you can put some dried chili peppers.

Preparation of spiced spicy chicken head.

1. Clean the chicken head with water, the point is that the mouth and nasal cavity must be squeezed and rinsed, then put it in the pot and add cold water, skim off the blood after boiling, and then add ginger shreds, green onions and cooking wine.

2. Stir-fry the ingredients. Put oil at the bottom of the pot, first fry the marinades such as Sichuan pepper, star anise, bay leaves, cinnamon and so on to make the fragrance, then add the red pepper and continue to stir-fry until the color of the pepper becomes darker and the spicy flavor overflows, then add bean paste, light soy sauce, dark soy sauce, oil consumption and boiling water, and boil into a braised soup.

3. Add the boiled braised soup to the pot, bring to a boil over high heat and change to low heat, and simmer for 40 to 50 minutes.

4. Finally, add salt and chicken essence to taste.

Who can't eat chicken heads, precautions for chicken heads.

1. Who can't eat chicken heads?

People with colds and fevers, internal fires, heavy phlegm and dampness, obesity, people with hot boils, high blood pressure, high blood lipids, cholecystitis, and gallstones should avoid eating chicken heads.

2. The applicable population of chicken head.

It can be consumed by the general population.

3. Contraindications for eating chicken heads.

The head of the chicken is restrained with the carp.

Chicken heads and plums go hand in hand.

The head of the chicken and the chrysanthemum are compatible.

1. Ingredients: 30g of chicken head and green onion, 20g of pepper, 5g of chicken essence, 20g of cumin powder, 20g of Sichuan pepper, 20g of star anise, 20g of dried chili, 250ml of beer, 20g of salt, 200g of hot pot base.

2. Put the chicken head in a basin, add water to wash and set aside.

3. After washing, add 30g shredded green onion and ginger, 20g pepper, 20g cumin powder, 5g chicken essence, mix evenly, and marinate for 30 minutes.

4. Add more oil to the pot and fry the chicken head until golden brown.

5. Heat oil in a pot, add 30g of green onion and ginger, 20g of Sichuan pepper star anise and dried chili pepper and stir-fry, add 2000g of hot pot base, 250ml of beer, 500ml of water, 20g of salt, and boil for 5 minutes.

6. Add the chicken head and simmer over low heat for 30 minutes.

After a few minutes, turn on the high heat to reduce the juice, and it can be removed from the pot.