Tips on how to burn a rooster, how to do it by burning a rooster

This roast rooster is actually just done according to your own ideas.

Roasted Chicken: Many people think that roast chicken is too difficult to make, and that is because they have not mastered a few skills.

Steps: 1. [Ingredient preparation].

Prepare a rooster, clean it up, chop it into pieces, add cooking wine, starch, and ginger to marinate for 15 minutes for later use;

Green peppers and red peppers are washed and cut into sections for later use;

Slice the ginger and garlic, and cut the green onion into sections for later use.

2. [Practice Steps].

Add water to the pot, pour in the chicken pieces for blanching, remove the foam when there is foam, blanch the chicken pieces and rinse them with water again;

Add bean paste, stir-fry the flavor of bean paste, pour in the chicken pieces, and stir-fry over high heat;

Stir-fry until the skin of the chicken pieces is browned, add a little dark soy sauce and chicken powder, and continue to stir-fry evenly;

After stir-frying for about 5 minutes, pour all the ingredients into the casserole, add an appropriate amount of water, and then turn to low heat and cook for 20 minutes after turning on high heat;

Finally, drizzle a little chili oil and pepper oil, turn on high heat to collect the juice, sprinkle with green onions, and it is delicious.

Production points. When blanching chicken nuggets, you can add an appropriate amount of liquor, which can effectively remove the smell of blood;

The bean paste must be fried slowly over low heat to bring out the fragrance, and it is not easy to paste.

Rooster is delicious and cooked: cut the ingredients, fry the chicken thigh ingredients, adjust the accessories, heat the potatoes, boil the chicken potatoes, and add the ingredients.

Ingredients: rooster, potatoes.

Ingredients: onion, garlic, carrots, ginger, perilla, red and green peppers, green onions.

Excipients: sesame oil, paprika, chili paste, sugar, salt.

1. Cut the ingredients.

Onions cut vertically into strips; garlic (4 crums), finely chopped; Cut the carrots into cubes; Ginger slices; Shred perilla, red and green peppers, and green onions.

2. Ingredients for stir-fried chicken thighs

Heat the pot, add a little salad oil, and when the oil is hot, add the pipa chicken thighs, and fry until the skin of the legs turns white; Add the onion and sauté for 3 minutes; Then, add the carrots and fry for another minute; Add the soup after stir-frying, and when the soup boils, use a spoon to skim off the top foam.

3. Adjust auxiliary materials

Add sesame oil, chili powder and chili paste to the minced garlic, stir well, and slowly add to the cooking pot. Mix the broth well, cover the pot and cook for 10 minutes.

4. Heat the potatoes

After washing the potatoes with the skin, wrap them in plastic wrap, put them in the microwave oven, and heat them at 600W for 5 minutes. After removing and peeling, each is cut into four pieces with two knives horizontally and vertically.

5. Boil the chicken and potatoes

Add the potato cubes, sugar, salt, cover and cook for another 10 minutes.

6. Add ingredients

After the vegetables are cooked, turn off the heat and add shredded green onions, shredded red and green peppers, and shredded perilla; With a little lid, you'll be able to get this Korean-style chicken potato stew.

The production method and ingredients of roast chicken are as follows:Preparation materials: chicken thighs, white radish, shiitake mushrooms, amount, cooking oil, roast chicken seasoning 1, First of all, prepare chicken thighs and roast chicken seasoning.

2. Then, cut the chicken thighs into cubes.

3. Then, blanch the cold water in the pot and skim off when there is foam.

4. Then, soak the mushrooms.

5. Then, stir-fry the garlic until fragrant, and add the roast chicken seasoning.

6. Then, fry until red oil comes out.

7. Then, pour in the blanched chicken pieces and stir-fry for 2 minutes to force the fat out.

8. Then, cut the white radish into hob pieces and slice the mushrooms.

9. Then, pour in the water in which the shiitake mushrooms are soaked.

10. Then, bring to a boil over high heat and turn to low heat and cook for 20 minutes.

11. Done, problem solved.

Roast Chicken Ingredients: Rooster.

Seasoning: rapeseed oil, lard, taro, green onion, shallot, ginger, garlic, Pixian bean paste, dried chili, star anise, cinnamon, bay leaf, sannai, grass fruit, angelica, green pepper, pepper, soy sauce, dark soy sauce, salt, sugar, cooking wine, white wine, aged vinegar, monosodium glutamate.

Production Steps:1Roast chicken is actually roasted rooster, some places like to use hens to burn, Sichuan and Chongqing people must use roosters to make braised chicken, because hens have to keep eggs. First of all, chop a big rooster into even large pieces, add salt and cooking wine to grasp it evenly, force the blood water after 5 minutes, rinse it several times with water, and then squeeze out the residual blood in the chicken.

2.After squeezing out the water, add salt, soy sauce, cooking wine, pepper and a few pieces of green onion and ginger, press out the green onion and ginger juice, massage the chicken fully, let the chicken absorb enough juice, marinate for another 20 minutes, and then pick out the green onion and ginger.

3.Prepare a little taro for the side dishes, or you can choose your favorite side dishes.

4.Cut the ginger into slices, cut the green onion into sections, chop the shallots into chopped green onions, and then pat the garlic a little more.

5.Stir-fry Pixian bean paste and dried chili peppers to create a compound taste, and it is delicious. Then prepare a little dried chili pepper and green peppercorns. Spices should be prepared with a little saphnet, star anise, cinnamon, bay leaves, grass fruit and angelica, and the dosage must be small.

6.We stir-fry the chicken first, and whether the chicken is good or not is a very important step. After heating the pot, pour a little canola oil first, because the chicken will still produce oil during the stir-fry, so a little is enough.

On high heat, the oil temperature is about 70%, add the chicken and start stir-frying. Many people can't wait to add water to the ground halfway through the frying, so the chicken that comes out is soft and oily, and there is no texture at all. Be sure to fry the chicken when the water vapor is dry, cook a spoonful of high liquor, with the last bit of fishy smell and at the same time bring out the fresh aroma of the chicken.

7.Then continue to stir-fry, fry all the fat under the skin and between the chicken to get out the aromatic fat, the chicken is browned, the chicken skin is rolled, and this look can be fished out first.

8.Next, heat the oil in the pan and add another spoonful of lard to it to increase the compound flavor. First fry Pixian bean paste until fragrant, and then fry dry chili peppers to make it fragrant.

Then stir-fry the green peppercorns to bring out the fragrance. Then add the spices and stir-fry until fragrant, then add the ginger slices and a little garlic to stir-fry until fragrant. Then pour in the chicken and stir-fry quickly, pour some soy sauce to enhance the flavor, a little dark soy sauce to color and a little sugar and flavor, stir-fry evenly.

9.At this time, add hot water to cover the chicken, add a spoonful of aged vinegar, bring to a boil over high heat, turn to low heat to slow to taste. According to the old and tender condition of the chicken, about 25 minutes before the pot is put in, when the time is up, open the lid and pick out the spices, then turn to high heat and put in the green onion knots and pat the garlic to start the juice.

At this time, adding patted garlic can add a comfortable garlic flavor to the inside. Then add monosodium glutamate according to the soup situation, turn off the heat after pushing well, and finally sprinkle with chopped green onions to enhance the flavor and flavor.

Roast chicken is first found in Bishan County, Chongqing, and is cooked with a lot of chili peppers and spices, sometimes with a hot pot base. Below I will share with you the method of roasting chicken, I hope you like it.

1. Preparation of raw materials.

600 grams of rooster, 100 grams of cabbage, 80 grams of shiitake mushrooms, 1 piece of tofu, 80 grams of spinach, 10 shrimps, 50 grams of black fungus, 100 grams of duck blood, 2 lettuce, 50 grams of fish tofu, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, 10 grams of sesame pepper, appropriate amount of Pixian bean paste, appropriate amount of tempeh.

Method step 1, fry dried chili, pepper and pepper in oil until fragrant and set aside, fry over low heat, put oil in the pot, fry chicken pieces, ginger slices, green onions, and garlic slices together until the water is dry, and shovel it up and put it aside when the oil begins.

2. Add the minced Pixian bean paste, tempeh, salt, sugar, light soy sauce, stir-fry until fragrant, add cooking wine, pour in stock or water, bring to a boil and transfer to a pressure cooker, press for 15 20 minutes.

3. After the chicken pieces are ready, pour a few pieces of soup from the pressure cooker into the hot pot and sprinkle with the freshly prepared chili peppers.

4. At the same time, you can also add vegetarian dishes to the pot and eat it together.

2. Preparation of raw materials.

A rooster, chili, pepper, lettuce, salt, monosodium glutamate, bean paste, soy sauce, oyster sauce, green onion, garlic and ginger.

Preparation of raw materials.

1. After washing and chopping the rooster, remove it from the hot oil pan.

2. Peel and cut the lettuce into strips for later use.

3. Heat the oil in a wok, stir-fry the red oil with the bean paste, stir-fry the peppercorns and peppers, and then put the green onions, ginger and garlic and a large amount in the pot.

4. At this time, pour in the chicken pieces and stir-fry, add an appropriate amount of soy sauce and oyster sauce, and add water that is no more than the chicken pieces.

3. Preparation of raw materials.

1 yellow chicken, 2 potatoes, 1 pepper, 2 red peppers, and 5 large green onions.

Method step 1, wash the prepared three yellow chickens for later use, and at the same time take an appropriate amount of green and red peppers to wash them, wash the green onions for later use, and take a package of roast chicken seasoning.

2. Chop the chicken into pieces of appropriate size for later use, peel off the skin of the potatoes, wash them, and cut the potatoes into pieces for later use.

3. Cut the green onion into long sections for later use, slice the green pepper and red pepper for later use, put oil in the wok, add the roast chicken seasoning under the oil heat, and constantly stir-fry the roast chicken seasoning until the fragrance is stir-fried.

4. Put the chopped chicken pieces into the pot and stir-fry, fry the chicken pieces until they are broken and flavored, add the green onion section to fry the fragrance, and add water or stock to submerge the meat pieces.

5. After the heat is boiled, change the heat to medium-low and cook for 20 minutes until the soup reveals the chicken pieces, put in the potato pieces to continue cooking, after the potatoes are cooked, add green and red pepper flakes and stir-fry until they are broken, add monosodium glutamate to taste, and then eat out of the pot.

Precautions In the roast chicken seasoning package, it can completely meet different needs, and there is no need to add salt, monosodium glutamate, Sichuan pepper, etc.

People who have seen it also:

Method: 1. Make sauce:

1. Prepare raw materials.

a pack of bean paste, the local sauce in Beijing is better;

A bottle of honey with no special requirements;

dried chili peppers, Sichuan peppercorns, cloves, cinnamon, raw sesame seeds, and shredded ginger;

A little sesame oil (called sesame oil in the south).

2. Steamed sauce Pour the bean paste into a bowl, add a spoonful of honey (called a spoon in the south), and add a little sesame oil (don't put too much sesame oil).

Stir these things well and steam them in a steamer (with sauce and bowl) for 10 minutes.

Note that when steaming, boil the water in the steamer over high heat, then turn to low heat and steam slowly.

Be careful not to burn your hands when you take out the sauce bowl after steaming.

3. Fried sauce Put the chili, peppercorns, cloves, cinnamon, raw sesame seeds, and shredded ginger into an empty bowl. Note that the cinnamon should be crushed, the pepper should also be crushed, and there should not be too many raw sesame seeds.

Pour the peanut oil into the pan and pour the oil into the aforementioned small bowl with various spices after the oil in the pan starts to smoke.

While the oil has not yet calmed down in the spice bowl, pour in the steamed sauce and stir briskly.

Be sure to pay attention to safety during the above process and do not burn your hands.

Well, the sauce is ready. There are some ingredients that I don't specify the dosage, so it's up to you to taste. For example, the amount of chili pepper and peppercorns, and the amount of honey.

Second, roast chicken.

1. Prepare raw materials.

Should have bought a live big rooster, eaten and slaughtered. I don't think you can do that. Then buy some fresh chicken wings and cut them into cubes.

Also prepare green onions, ginger, garlic, Sichuan pepper, dried chilies, spices, cinnamon, green peppers (preferably some red and green). The green onion is partly shredded and partly cut into sections; Cut one part of the garlic in half and one part in a straight clove. Cinnamon crumbled into small pieces.

2. Clean meat Bring a pot of water to a boil, then pour the chicken pieces into the boiling water for one minute, remove and dry the water for later use.

3. Stir-fry the meat Pour a lot of oil into the pan, pay attention to the fact that the oil must be enough, at least enough to cover the chicken pieces.

After the oil is slightly hot, throw the peppercorns, spices and cinnamon into it.

When the aroma comes out, pour in the chicken pieces and start stir-frying. Note that the fire must not be too big and must be constantly stir-fried.

After 5 minutes, add shredded green onions, ginger, halved garlic, dried chilies, and green peppers, and stir-fry constantly.

After 10 minutes, add the whole garlic and green onions, pour in the Gao's honey sauce prepared on top, and stir-fry vigorously.

After 15 minutes, turn off the heat and pour into the cooker with the lowest heat on it.

4. Add water When the meat is almost eaten, boil a pot (pour a little oil into a clean pot, add shredded green onions after the oil is hot, and then add water), pour the boiled pot into the induction cooker, and you can eat some dishes you like like like as a hot pot, such as lettuce, bean skin or something.

Nutritional value: Chicken - Chicken has the effect of warming and nourishing qi, replenishing essence and marrow, and replenishing deficiency and intelligence. "Shennong's Materia Medica" says that eating chicken often can clear the mind; Later generations of physicians mostly believed that food made people wise."

For puzzles, pheasants (i.e. pheasants)...All Chicken Recipes].