How to use concentrated chicken juice? Where is it used?

Concentrated chicken juice is best used in soups to increase the flavor of food; It can be used in hot pot, spicy hot, casserole vermicelli and rice noodles, when eating bibimbap, and when making steamed vegetables and bowl chicken.

It can be used when stir-frying. It can be used when boiling soup, instant noodles, dishes, soup, and noodles.

I think that concentrated chicken juice can be used for a wide range of purposes, whether it is stir-fried or stewed; It can be used in the catering industry, such as stir-frying, soup, stew, and cold dishes.

They can be used as seasonings in daily cooking, and can also be used to make soup, which will taste very good, and can also be used to make cold dishes and noodles; Concentrated chicken juice can be used in casserole rice noodles, vermicelli, skewers of incense, spicy tang, and steamed vegetables, which are very delicious and have a unique taste.

It is suitable for making chicken cabbage, chicken puppets, chicken broccoli, chicken tofu, as well as shrimp and steamed leeks in chicken sauce, these dishes are very delicious; There is also salt in the chicken juice, which will be more pure than chicken powder, and the earphone powder is generally used in Western cooking, and it does not contain salt.

You can make rice noodles in a casserole, steamed vegetables, spicy hot, skewers of incense, tomato casserole, and casserole noodles. Concentrated chicken juice is solid, has a relatively high salt content, and is made from vacuum packaging. Chicken powder is made by high temperature and high pressure, and there is a lot of chicken powder and monosodium glutamate.

Chicken cabbage, chicken beans, fish head soup, baby cabbage in soup, bowl chicken, these are all OK. Concentrated chicken juice contains natural aromatherapy and also contains 18 kinds of amino acids, which are compound seasonings. The main raw material for chicken meal is chicken.

Summary. 1. Add a little concentrated chicken juice to the pot soup to increase the flavor of fresh flavor; 2. It has a good effect on the seasoning of strings of incense, spicy hot, steamed vegetables, bowl chicken, soup pot, casserole rice noodles, vermicelli, noodles, etc.; 3. It is used to make seasonings, which can get a good and distinctive effect; 4. It can be added directly in the seasoning process of cold vegetables, cold noodles, cold powder, etc.; 5. When making soup, just add concentrated chicken juice to the hot water and add a little chopped green onion; 6. Add a little concentrated chicken juice to the marinated, roasted and stewed dishes, and the fresh flavor is also significantly improved; 7. Adding it when stir-frying can quickly convey the aroma.

How to use concentrated chicken juice? Where is it used?

1. Add a little concentrated chicken juice to the pot soup to increase the flavor of fresh flavor; 2. It has a good effect on the seasoning of strings of incense, spicy hot, steamed vegetables, bowl chicken, soup pot, casserole rice noodles, vermicelli, noodles, etc.; 3. Used to make seasonings, shouting wisdom can get a good and distinctive effect; 4. It can be added directly in the seasoning process of cold vegetables, cold noodles, cold powder, etc.; 5. When making soup, you only need to add concentrated chicken juice to Zheng Lada in the local ridge hot water, and add a little chopped green onion; 6. Add a little concentrated chicken juice to the marinated, roasted and stewed dishes, and the fresh flavor is also significantly improved; 7. Adding it when stir-frying can quickly convey the aroma. Good. Thank you

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The use of concentrated chicken juice in cooking.

Preparation of chicken tofu skewers.

First, the materials. Ingredients: 2 tofu skins, 4 shrimps, appropriate amount of mushrooms.

Excipients: 10 ml chicken juice, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 4 pieces of coriander, appropriate amount of chili oil.

Second, the practice. 1. Cut the dried tofu skin into small rectangles.

2. Roll into a roll and string it with a toothpick for later use.

3. Sit in the pot with water, add green onions, ginger, salt, and squeeze into the chicken juice.

4. Put the tofu skewers after the water opens. Cook for 10 minutes.

5. Add the shrimp.

6. Add other side dishes. Reduce heat and cook for 10 minutes.

7. Place the chili oil, minced garlic and coriander in a bowl.

8. Put half of the juice into the pot and cook for about 5 minutes to turn off the heat.

Ingredients: 300g of oyster mushrooms, 150g of clams

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of round liquid and chopped green onion, appropriate amount of chicken juice.

Steps: 1. Prepare the materials.

2. Put oil in the pot and heat it.

3. Put the chopped green onion in the pot and stir-fry quickly.

4. Set aside.

5. Leave oil in the pot and add clams.

6. Stir-fry evenly until the core is open.

7. Add the oyster mushrooms and chicken juice, and stir-fry them together.

8. Finally, add salt, chicken essence and orange traces, stir-fry with chopped green onions, and cook.

9. Finished products. <>

1. Add a little concentrated chicken juice to the pot soup to increase the flavor of fresh flavor;

2. It has a good effect on the seasoning of strings of incense, spicy hot, steamed vegetables, bowl chicken, soup pot, casserole rice noodles, vermicelli, noodles, etc.;

3. It is used to make seasonings, which can get a good and distinctive effect;

4. It can be directly added in the seasoning process of cold vegetables, cold noodles, cold noodles and cold powder;

5. When making soup, just add concentrated chicken juice to the hot water and add a little chopped green onion;

6. Add a little concentrated chicken juice to the marinated, roasted and stewed dishes, and the fresh flavor is also significantly improved;

7. When stir-frying, add rulers to disturb Kelingdan to quickly convey the aroma.

Ingredients: 300g of oyster mushrooms, 150g of clams

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of chopped green onion, appropriate amount of chicken juice Steps: 1. Prepare the materials.

2. Put oil in the pot and heat it.

3. Put the chopped green onion in the pot and stir-fry quickly.

4. Set aside.

5. Leave oil in the pot and add clams.

6. Stir-fry evenly until the core is open.

7. Add the oyster mushrooms and chicken juice and stir-fry evenly.

8. Finally, add salt, chicken essence, stir-fry with chopped green onions, and cook.

9. Finished products.

Ingredients: 250 grams of fresh noodles, about one or two shredded lean pork, 2 fresh shiitake mushrooms, half a piece of concentrated chicken broth, chopped green onion, cooking wine, oyster sauce, dark soy sauce, corn starch, cooking oil, and salt.

Preparation: Grasp the shredded lean pork with cooking wine, oyster sauce, dark soy sauce and cornstarch, and then put some cooking oil to grasp well and set aside. Wash the mushrooms and cut them into thin strips and set aside.

Preparation and steps of shredded mushroom and pork noodle soup:

1. After the oil is heated in a wok, add shredded meat and shredded mushrooms in turn and fry until it changes color, then pour in an appropriate amount of water and put in concentrated chicken juice, add salt to taste after boiling.

2. After the noodles are cooked, put them in a large bowl and sprinkle some chopped green onions, pour in the boiled mushrooms, shredded pork and chicken broth, mix well and serve.

Generally, a little concentrated chicken juice is added to the soup to increase the freshness.

Personally, I don't mind using it. It's not a good thing, it's still original when the soup is boiled, and it's OK to put a little salt and monosodium glutamate in it, which is something used in the hotel.

Where is chicken juice concentrate used and what is it used for? Thank you1.

The main component of chicken juice is nucleotides, which are umami substances and contain salt. It can be understood as a liquefied form of solid chicken essence, but the purity is higher than that of solidified chicken essence, and it is generally used in restaurants that require clear soup and bright color dishes (cured chicken essence will become turbid when exposed to water).

2.Chicken broth is generally used in Western cooking. It does not belong to monosodium glutamate, which is a relatively natural flavor substance, mainly supplemented by artificial addition and synthesis, supplemented by chemical processing. Absolutely salt-free. This should be the highest grade of the umami product at present.

Cooking a general dish turns out to be no different.

The difference is mainly reflected in the fact that Western food and high-end Chinese food with soup dishes are more obvious.

When boiling the soup. Add this. The taste will be stronger and more fragrant.