When roasting chicken, blanch it first or fry it directly, which method is used to cook quickly and

Usually, how do you make chicken wings? If you make roast chicken nuggets, should you fry them in water or immediately? None of them are right with me!

With this method, it will be cooked quickly and tasteful, so let's see how I do it! Today's use is chicken thighs, because the children in the family do not like to eat with bones, I will remove the bones, only use chicken thighs to cut pieces! I think I still like to eat big bones.

Prepare 1 chicken thigh, 1 oyster mushroom, a large handful of peanut kernels, marinade: light soy sauce, dark soy sauce, rice wine, oil consumption auxiliary materials: edible salt, green onion, ginger, pepper, star anise.

1: After the big chicken thighs are deboned, cut the chicken into pieces, put in the light soy sauce, dark soy sauce, rice wine, consume oil and marinate evenly, the longer the marinating time, the more flavorful, naturally at least 20min2: A large handful of peanut kernels are soaked in warm water a few hours in advance, take advantage of the length of the marinated pork, put the oyster mushrooms into boiling water and blanch them, drain the water after it is too cool.

Prepare ginger and garlic, and the ginger is best to crack ......3) Put vegetable oil in a pot, add green onion, ginger, pepper and star anise, stir-fry until fragrant, then put the marinated chicken in and stir-fry together, stir-fry the chicken to make it slightly more comfortable.

Put the peanut kernels that have been soaked in advance and stir-fry them together, and you will smell a very fragrant chicken smell when you stir-fry. 5: At this moment, you can add a certain amount of boiling water, the boiling water has just passed the chicken, cover the pot and simmer for a few minutes6:

In the end, when some sauce is left, put the mushrooms in and stir-fry them evenly, and stir-fry them until the mushrooms are flavorful. 7: When it is quickly fried out of the pot, add some edible salt appropriately, and don't add too much, because the chicken is marinated, it also has a salt taste!

Stir-fry evenly to the following figure, then you can turn off the heat.

Tips: Chicken thighs can be chopped immediately without boneless! Oyster mushrooms are sprouts, so you should scald them with hot water in advance to get rid of this grassy smell! Tastes even better!

When grilling chicken, should I stir-fry it in water or immediately? None of them are right! Marinate first and then fry, cook quickly and still taste, you can try it if you like it, it's a very good way.

When cooking chicken, you should blanch it first, so as to avoid a fishy smell, and it will be more flavorful after blanching, and it will cook faster.

I think it is necessary to blanch the water first, so that the taste will be better, it can effectively remove the fishy smell, use this method to taste better, and cook faster.

Like blanching, blanching helps to get rid of fishy odors. Blanching cooks faster, not only removes blood and water, but also facilitates the seasoning to penetrate the chicken.

There is no need to fry, blanch the lead and put it in a casserole to stew. Here's how:

The materials that need to be prepared in advance include: 1 old hen, an appropriate amount of yam, an appropriate amount of lily, an appropriate amount of wolfberry, an appropriate amount of ginger, and an appropriate amount of refined salt.

1. The first step is to handle the chicken, wash it and cut it into pieces, and put it aside for later use.

2. Blanch the chicken pieces in a pot, wash and drain after blanching. 、<

3. Pour the chicken pieces into the casserole and add water.

4. Cover the lid of the casserole, boil and simmer for 2 hours.

5. Wash and cut the yam and set it aside for later use.

6. Wash the lily and set it aside for later use.

After an hour, add yam, lily, goji berries and salt to the casserole and mix well.

8. Cover and simmer for 10 minutes before serving, and you're done.

<>1. The chicken does not need to be blanched before it is fried in the pot.

2. Do not blanch the chicken, but soak it in gentle teasing water.

3. In the process of soaking the chicken, add an appropriate amount of food pat salt to the chicken, which can play a good sterilizing role, and an appropriate amount of cooking wine can play a good role in removing the fish.

4. When stir-frying the chicken, simmer it with water first, and then put it into the pot and stir-fry it quickly over high heat.

The chicken needs to be blanched firstFor chicken, blanching can not only help clean the ingredients and ensure the safety and hygiene of the ingredients, but also remove the fishy smell of the meat itself, making the food more delicious.

In general, the time should not be too long, 3 to 5 minutes is fine. However, because the water temperature, heat and size of the chicken itself vary when blanching, the time required to blanch should also increase or decrease, and you can judge by carefully observing whether the color of the chicken has changed.

Precautions for blanching chicken.

Blanching chicken refers to putting the chicken into the pre-boiled water, so that it is evenly heated in a short time, and finally the chicken is taken out of the pot, which has achieved the purpose of removing the bloody smell of the chicken itself and reducing the purines in the chicken itself. Generally speaking, blanching chicken requires hot water, first boiling the water, and then putting the pre-washed chicken into the water, at this time the amount of water must not exceed the chicken, so that it can be evenly heated.

After blanching, the chicken needs to be soaked in cold water prepared in advance for a short period of time, so that the chicken will be firmer and more flavorful, so that the loss of nutrients is minimized.

There is no need to fry, blanch and put it in a casserole to stew. Here's how:

The materials that need to be prepared in advance include: 1 old hen, appropriate amount of yam, appropriate amount of lily, appropriate amount of wolfberry, appropriate amount of ginger, and appropriate amount of refined salt.

1. The first step is to handle the chicken, wash it and cut it into pieces, and put it aside for later use.

2. Blanch the chicken pieces in the pot, wash and drain after blanching, pour the chicken pieces into the casserole, and put in the water.

4. Cover the casserole, bring to a boil and simmer over low heat for 2 hours.

5. Wash and cut the yam and set it aside for later use.

6. Wash the lily and set it aside for later use.

After an hour, add yam, lily, goji berries and salt to the casserole and mix well.

8. Cover and simmer for 10 minutes before serving, and you're done.

Blanch the chicken before stir-frying.

The process of blanching can remove the remaining blood in the chicken (floating blood foam), and the stewing process can reduce the number of times the blood foam is skimmed, and the stewed chicken tastes better.

7 to 8 minutes.

The blanching time of chicken is generally controlled for about 7 to 8 minutes, so that the chicken will not get old, and it can also ensure that all the blood and impurities in it are cleaned out, and then put the blanched chicken in cold water for a while, which can increase the taste of the chicken.

The above is the method of blanching chicken, which can not only make the chicken taste better, but also shorten the cooking time, so you should remember that cold water should be used for blanching chicken, if this step is done wrong, it will cause the meat of the chicken to smell woody.

Blanching precautions:

1. The amount of water should not exceed the raw materials during blanching, and the raw materials should be turned from time to time during the blanching process to make all parts of the raw materials evenly heated.

2. Raw materials such as chicken, duck meat, hoof tendons, and square meat must be washed before blanching, and blanched in a pot of boiling water to remove them, and the time should not be too long, so as not to lose the umami of the original orange material.

3. Blanch raw materials with special odor separately. For example, leeks, celery, beef and mutton, pork belly, etc., so as not to adsorb and penetrate peculiar smells between various raw materials, affecting the taste of raw materials. Birds.