How to make pink chicken and what is the preparation of pink chicken?

Introduction to the ingredients of steamed chicken.

Ingredients: Chicken breast (450g) Steamed pork rice noodles (to taste).

Excipients: oil (to taste) salt (to taste) essence of chicken (to taste) light soy sauce (to taste), garlic (two cloves), ginger (two slices), cooking wine (to taste), corn starch (one spoonful).

Steps to prepare steamed chicken:

1.Prepare the ingredients!

2.Cut the chicken into cubes, shred the ginger, chop the garlic, put it together with the chicken, put the appropriate amount of oil, salt, cooking wine, chicken essence, corn starch, stir well, and marinate for about half an hour!

3.Put in the right amount of steamed pork rice noodles!

4.Stir to combine!

5.Put it in a pot and steam! About thirty minutes or so!

6.Stir once, it's too dry, you can add some back and sprinkle it on top of the chicken! Continue steaming for about 20 minutes!

Extended Materials. Ingredients: 100g of pho, 1 egg, an appropriate amount of chicken stewed in advance, an appropriate amount of chives, salt, light soy sauce and peanut oil.

Method: 1. Chop the chives and set aside, heat the oil in a pot, beat the surface of the eggs and sprinkle a small amount of salt to taste and fry over low heat;

2. After the eggs are slightly fried and solidified, add the chicken and cold water to boil;

3. After the water is boiled and turns milky white, add the pho.

4. After the pho is cooked, add light soy sauce and salt, peanut oil to taste, and chopped chives.

Nutritional efficacy: The protein content of chicken is high, and eating chicken can make the baby enhance his physique without being overly obese.

Flour steamed chicken is a home-cooked food, the main material is made of chicken and side dishes, the taste is very delicious, and the nutritional value is rich, chicken contains a certain amount of protein and trace elements, regular consumption is very good for the body, but also can play a nourishing effect on the body, and the practice of flour steamed chicken is also very simple, can be easily made at home.

Preparation of steamed chicken in flour.

Steamed chicken wings. Material.

Rice noodles, chicken wings, cooking wine, peppercorn noodles, chicken juice.

Method. 1. After buying the chicken wings, clean them and soak them in cold water for 2 hours.

2. Cut a few knives on the back, add peppercorn noodles, cooking wine, and chicken juice and marinate for 1 hour.

3. Then spread the steamed pork rice flour evenly on both sides of the chicken wings. This step has to be wiped little by little with your hands, which will make it more flavorful.

4. Finally, put it in a pot and steam it for 15 minutes.

Steamed chicken nuggets. Material.

Ingredients: 400 grams of chicken, auxiliary ingredients: 50 grams of glutinous rice flour, seasoning: 25 grams of Jiang rice wine, 5 grams of ginger, 15 grams of green onions, 15 grams of soy sauce, 4 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate.

Method. 1. Wash the chicken, pat the meat loose with a knife and cut it into pieces;

2. Chop the green onion and ginger finely;

3. Put the chicken pieces in a bowl, add Jiang rice wine, minced ginger, minced green onion, refined salt, soy sauce, pepper and monosodium glutamate, mix well, marinate for 2 hours to make it flavorful;

4. Take a large steaming bowl, pad the bottom with rice noodles, put the marinated chicken pieces (with juice) in, then add the broth (200 grams) and mix well, put it in the drawer, put it on the kettle and steam it for 1 hour with strong fire, boiling water and sufficient gas;

5. Steam until crisp and take out.

Steamed chicken fillet. Material.

Ingredients: 200 grams of ground pork, 100 grams of shrimp, 50 grams of water chestnuts, 150 grams of round glutinous rice, 15 grams of red yeast rice, 15 grams of purple rice, 4oz of spinach leaves

Seasoning: 1 2 tsp salt, 1 tsp sugar, 1 tbsp white powder, 1 2 tsp white pepper, 1 tbsp sesame oil.

Method. 1. Soak glutinous rice in red yeast rice, purple rice, spinach leaf juice and water for more than four hours, add salt and pepper and marinate slightly.

2. Adjust the ground pork and seasoning in one direction to the starting strength, add diced shrimp and water chestnut, and beat until sticky.

3. Squeeze out the small balls by hand, glue the colored glutinous rice separately, and carefully put them into the greased plate.

4. Steam in a pot of boiling water over high heat for 8 minutes, then turn off the heat.

5. Wait for two minutes before coming out of the cage drawer, change the plate and serve on the table, and enjoy it hot.

Steamed chicken. Material.

Tender chicken, Zhuhou sauce, spicy bean paste, garlic paste, white pepper, Shao wine, soy sauce.

Method. Tender chicken less than 2lb, cut into pieces, marinate for a few hours with Zhuhou sauce, spicy bean paste, garlic paste, white pepper, shaojiu, soy sauce, wrap it with rice noodles, put it in a dish with potatoes, and steam for 40 minutes.

Ingredients for pink chicken: an egg, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, a little salt, an appropriate amount of pepper, an appropriate amount of chicken, an appropriate amount of dark soy sauce, an appropriate amount of monosodium glutamate, and an appropriate amount of sweet potato flour.

Preparation of Pink Chicken:

Step 1: Wash the meat you bought, and cut the chicken thighs and chicken breast slices into strips.

Step 2: Marinate the cut meat strips with an appropriate amount of salt, light soy sauce, dark soy sauce and white pepper for three hours.

Step 3: Beat an egg into the marinated chicken.

Step 4: Stir in sweet potato flour and form a flocculent.

Step 5: Put the mixed chicken in boiling water and cook for 5 minutes.

Step 6: Remove the cold water.

Step 7: Boil the water again, add the pink chicken, and cook for 5 minutes.

Chicken meal is made by cooking, extracting and drying fresh chicken through a high-temperature and high-pressure process. Its biggest feature is that it can dissolve in water, effectively retain the flavor, taste and nutrients of natural chicken, and has high protein content, which is the most ideal raw material for the production of medium and high-grade chicken essence, chicken powder and chicken sauce condiments. <

Chicken meal is made by cooking, extracting and drying fresh chicken through a high-temperature and high-pressure process. Its biggest feature is that it can dissolve in water, effectively retain the flavor, taste and nutrients of natural chicken, and has high protein content, which is the most ideal chicken flavor raw material for the production of medium and high-grade chicken essence, chicken powder and chicken juice and limb condiments.

Material. Ingredients: 500g chicken, 250g vermicelli;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of star anise.

Chicken roast vermicelli.

Cut the chicken into cubes and set aside.

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Bring water to a boil and blanch the chicken.

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Remove the chicken pieces from the boiling water and set aside.

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Prepare the pan, pour oil into the pan, pour the chicken pieces into the stir-fry.

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Pour in the soy sauce, add the sugar and pour in the water.

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After boiling, pour the vermicelli into the boil and reduce the juice over high heat.

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Once boiling, serve on a plate.

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Tips: The vermicelli should be put at the last minute, and it should be put on a plate immediately after boiling, and the vermicelli will be the easiest to absorb the juice.

Ingredients: chicken, vermicelli, green onion and ginger, spices, coriander, white pepper, salt.

Method: 1. After the chicken is cleaned up, cut into small pieces, pot under cold water, after boiling, skim off the foam, then take out the chicken and put it into another pot of boiling water, add green onion and ginger, and simmer for an hour;

2. Soak the vermicelli in cold water for a quarter of an hour, and chop the coriander;

3. Put the soaked vermicelli into the stewed chicken broth, bring to a boil, add salt and white pepper to taste, and finally sprinkle with coriander.

Step 1 Beef bones, chicken bones fly water first, then take a large soup pot, put in beef bones, chicken bones, and onions. Cinnamon, star anise, grass fruit, ginger, put in the soup packet and put it in the pot. Add enough water, add 1 teaspoon of salt, bring to a boil over high heat, and add 3 tablespoons of fish sauce.

Step 2: Boil the soup for 3 hours, and remember to heat the water if there is less water in the middle. Let the stewed soup cool, skim off the surface of the oil with a small spoon, and continue to boil for 1-2 hours the next day, at which point the soup base is ready.

There are 2 ways to deal with pho, one is to boil the water, quickly add the pho, blanch for 20 seconds, and remove it immediately. There is also a microwave oven for 2 minutes to heat. The first one tastes better, and if you're afraid of trouble, the second one is fine.

Once the pho is ready, spoon in the hot beef broth, beef meatballs, and serve with bean sprouts, coriander, mint leaves, and basil. Because my family doesn't eat raw beef, I didn't put beef, otherwise I would have to marinate the thin slices of beef and let the hot soup boil.