How is the delicious and enjoyable chicken sausage made?

Chicken intestines are the intestines of chickens that we are familiar with, which have high nutritional value and are rich in protein, vitamins and other substances. There are many options for cooking chicken sausages, such as stir-frying and tossing. Teach you how to make super delicious chicken intestines, which are delicious and enjoyable, and they will be rushed to eat when they are served.

1) Wine spicy chicken sausage.

Ingredients: fresh chicken intestines, rice wine, green onion, ginger and garlic, chili, light soy sauce, cooking wine.

Method: 1. Wash the chicken intestines first; Boil a little water, put the washed chicken intestines in and cook them, wait for the chicken intestines to shrink slightly, then scoop them up, wash them again with cold water, and then cut them into small pieces.

2. Heat oil in a hot pan and stir-fry the chopped green onions, ginger and garlic until fragrant, then put the chicken intestines, stir-fry for a while on high heat, and then put the rice wine and light soy sauce.

3. Cover and cook over medium heat for three minutes, open the lid and add large chili pepper cubes to fry for a while, cover for another minute, and finally sprinkle with ginger shreds, turnip and stir-fry twice.

2) Spicy chicken sausage skewers.

Ingredients: chicken intestines, spicy soup base, appropriate amount of long bamboo skewers.

Method: 1. Clean the chicken intestines with an appropriate amount of salt, then cut the chicken intestines into sections, and string them with long bamboo skewers for later use.

2. Before eating, put it in the heated spicy soup base and blanch it for about 10 seconds.

3) Chicken intestines in salt water.

Ingredients: chicken intestines, brine marinade.

Method: 1. Wash the chicken intestines with an appropriate amount of salt before setting aside.

2. Take the pot, add the salted water marinade and boil until boiling, then put in the processed chicken intestines and blanch for about 5 seconds.

4) Stir-fried preserved chicken sausage with fern.

Ingredients: preserved chicken sausage, wild mountain bracken, red pepper, salad oil, cooking wine, soy sauce, sugar, chili, green onion, ginger and garlic, glutinous rice vinegar.

Method: 1. Cut the chicken intestine into sections, blanch and remove it, wash the bracken and cut it into sections, and cut the red pepper into shreds.

2. Heat the oil in the pot until it is hot, stir-fry the chicken sausages for 10 seconds, and fry the cooking wine and glutinous rice vinegar until fragrant.

3. Leave the bottom oil in the pot, stir-fry the dried pepper powder until fragrant, fry the bracken and red pepper shreds slightly, add salt, soy sauce and sugar to taste, fry the chicken intestines well, pour sesame oil, and sprinkle the green onions.

5) Stir-fried chicken sausage with chili.

Ingredients: chicken intestines, chili peppers, a little fatty meat, garlic, soy sauce, rapeseed oil.

Method: 1. Slice the lean meat with salt and soy sauce to slightly absorb the flavor. Slice the peppers and pat the garlic loose.

2. Stir-fry fatty meat and garlic, stir-fry lean meat, chili pepper and other seasonings.

6) Stir-fried chicken sausage with celery.

Ingredients: celery, chicken intestines, cooking wine, soy sauce, vinegar.

Method: chicken sausage, parsley, pickled pepper, green onion, ginger and garlic, light soy sauce, cooking wine, starch, sugar, Pixian bean paste.

Method 1: Cut the chicken intestines into sections, grasp them well with light soy sauce and starch and marinate them slightly; Remove the old leaves of celery and wash them and cut them into sections.

2. Chop the bean paste, cut the pickled pepper diagonally into segments, soak the ginger and garlic and slice it for later use; Heat the oil in a wok and fry the bean paste until fragrant, stir-fry the red oil;

3. Stir-fry ginger, garlic and pickled pepper until fragrant, stir-fry the processed chicken intestines, add cooking wine and stir-fry; Stir-fry the celery and fry it raw; Add sugar and salt to taste;

Chicken intestines are first cleaned with flour and white vinegar. Add ginger slices and cooking wine to the pot, add chicken intestines to blanch for one minute, immediately pass cold water for later use, then start the pot again, add green onions, ginger and garlic and stir-fry until fragrant, then add millet spicy pickled pepper and stir-fry, then add chicken intestines and oyster sauce, and season with chicken essence.

Generally, it is chosen to be marinated in brine, so that the chicken intestines are also more flavorful, and then the taste is also very good, the meat is very delicate, and it is also welcomed by many people, very delicious, spicy and delicious.

First prepare fresh chicken intestines, wash them and set them aside, heat the oil, add the green onions, ginger and garlic and stir-fry until fragrant, put the chicken intestines into the pot, then add the seasoned sauce, and then add some balsamic vinegar and stir evenly to get out of the pot.

Generally speaking, it is commonly used to stir-fry and eat.

The main dishes are stir-fried chicken intestines with green onion and pepper, stir-fried chicken sausage with green peppers, stir-fried chicken intestines with sauerkraut, etc.

1: Cut the chicken intestines with a knife, rinse them carefully with a water mold mill, and then remove the slippery mucus in the chicken intestines; It is then scrubbed with water starch.

2) Blanch the chicken intestines in boiling hot water.

3: Rinse with water and put in the refrigerator. The chicken intestines that have been treated in this way are very clean and do not smell at all.

4: Chicken intestines are usually difficult to deal with, so they must be cleaned more often to avoid eating dirty things.

Normally, we throw away the chicken intestines when we eat chicken, the main reason is that the chicken intestines are difficult to handle. In fact, chicken intestines are very delicious when stir-fried, and they are definitely a delicacy that goes with wine and rice. There are many ways to fry chicken intestines, and I will introduce the specific methods and processing methods of chicken intestines as follows for friends' reference.

How to deal with chicken intestines: First, use a knife to cut the chicken intestines, turn out the dirty things inside, and rinse them with water; Then scrub with salt to remove the slippery mucus from the chicken intestines; Then it is scrubbed with water starch, also to remove the mucus; Finally, soak it in cooking wine for a while, then rinse it with clean water, boil the water, put the chicken intestines into the boiling hot water and blanch it, overcool it, then drain the water, put it in the refrigerator, and take it with the fry! The chicken intestines that have been treated in this way are very clean and do not smell at all.

Stir-fried chicken intestines with sour bamboo shoots: half a catty of chicken intestines, an appropriate amount of sour bamboo shoots, two pickled peppers, a few slices of ginger, and two cloves of garlic. Oil, salt, sugar, dark soy sauce, light soy sauce, oyster sauce, Lee Kum Kee garlic spicy sauce.

Put the oil, salt, sugar, dark soy sauce, light soy sauce, oyster sauce and Lee Kum Kee garlic spicy sauce in a bowl, add a teaspoon of starch and rinse with a little cold water to set aside, and chop the pickled pepper. Put oil in a pot, heat it, put the minced garlic in it over low heat until fragrant, turn to high heat, put the sour bamboo shoots and pickled pepper in and stir-fry for one minute. Pour in the chicken intestines and stir-fry until curly, pour in the seasoned sauce, and bring to a boil until the juice is thick.

Stir-fried chicken intestines with green onions and peppers: onion, green pepper, chicken fat, salt, light soy sauce, and cooking wine. Heat the pan and fry the chicken fat until the oil comes out.

Then put the onion strips and green pepper strips in and fry for a while, adding a pinch of salt; Then put the chicken intestines in and stir-fry quickly. Then put a little salt, chicken powder, pour a little cooking wine into it and stir-fry for a while.

Stir-fried chicken intestines with onions: 3 chicken intestines, 3 onions. Cut the chicken intestines, scrub them with salt, and rinse them with water; Cut into small pieces, add salt, wine, sugar, pepper, and shredded chili peppers to marinate and prepare; Wash the onion and cut into cubes; Add oil to the pot, stir-fry the ginger until fragrant, add the chicken intestines and stir-fry for a while, then add the onion and stir-fry until cooked, add a small amount of salt to taste.

Stir-fried chicken sausage with green peppers: Cut the green peppers and garlic moss into inch pieces for later use. Put ginger and garlic in the oil pot, put the chicken intestines, garlic moss, and green pepper into the stir-fry in turn, add the chili powder, cooking wine, white wine, vinegar, sugar, salt, and monosodium glutamate and fry for a while.

Stir-fried chicken sausage with sauerkraut: Wash the celery and cut it into sections. Cut the sauerkraut into shreds in advance, soak in water for about half an hour, and then remove and squeeze the water dry.

Put oil in the pot, put the garlic and stir-fry until fragrant after heating, pour in the sauerkraut and celery and stir-fry until fragrant, add water and sugar, cover and cook for a while, put salt to taste and then put the chicken intestines to fry the chicken intestines, pour the sauerkraut into it and mix well and thicken it.

Note: All the chicken intestines in the above various fried chicken intestines refer to the processed chicken intestines.

To tell the truth, poultry intestines are the best to marinate, and the spicier the better.

Don't simmer too long, it will rot.

Cut into small pieces and stir-fry with green garlic. The noodles are particularly refreshing

How do you make chicken intestines delicious? Try this stir-fried chicken sausage.

Wine spicy chicken sausage.

Ingredients 1, fresh chicken intestines (1 catty), 2, 2 taels of village junmai wine (or an appropriate amount), 3, 1 small piece of garlic (crushed), 4, 2 large chili peppers (crushed blocks), 5, 2 small chili peppers (crushed bricks), 6, 1 teaspoon of salt, 7, appropriate amount of light soy sauce, 8, 2 stalks of turnip (coriander), 9, appropriate amount of oil, 10, ginger (shredded).

Method 1: Wash the chicken intestines first (generally the chicken stalls in the vegetable market will be sold first) and wash them several times.

2. Boil a little water, put the washed chicken intestines in and cook them, and when the chicken intestines shrink slightly, pick them up and wash them again with frozen water, and then build them into small sections.

3. Heat the pot, drop the oil, put garlic, chili pepper, salt, stir-fry until fragrant, then put the chicken intestines, fry for a while on high heat, and then put the rice wine light soy sauce (put more small light soy sauce will be easy to dry the water).

4. Cover and cook over medium heat for three minutes, open the lid and add large chili cubes to fry for a while, cover for another minute, and finally sprinkle with ginger and shredded turnips and fry twice to serve.

Spicy chicken sausage skewers.

Ingredients: 200 grams of chicken intestines, 600 grams of spicy soup base, and an appropriate amount of long bamboo skewers.

Method 1First, wash the chicken intestines with an appropriate amount of salt and string them with long bamboo skewers for later use.

2.Before serving, put it in the heated spicy soup base and blanch it for about 10 seconds.

Chicken intestines in salt water. Ingredients: 300 grams of chicken intestines, 1000 grams of brine marinade

Method 1Wash the chicken intestines with an appropriate amount of salt before setting aside.

2.Take the pot, add the salted water marinade and boil until boiling, then put in the chicken intestines of method 1, and blanch for about 5 seconds.

Chicken intestine Wang material.

100 grams of chicken, 1 piece of chicken blood, 120 grams of chicken intestines, 40 grams of sauerkraut, 100 grams of celery, 2 garlic seeds, 5 grams of ginger, appropriate amount of dried chili peppers, 25 grams of bamboo shoots, 2 tbsp salad oil, 1 2 tsp Sichuan peppercorns, 1 tbsp chili paste, 1 tbsp soybean paste, 300 tsp broth, 1 2 tsp caster sugar, 1 tbsp white flour water, 1 tsp sesame oil.

Method 1Wash the chickens and cut the flowers in a cross-crossed way; Wash the chicken blood and cut into small pieces; Wash the chicken intestines and cut them into small pieces; Wash and slice the sauerkraut; Wash the celery, pat it flat and cut into small pieces; Wash and slice garlic and ginger for later use.

2.Whole strips of dried chili peppers are cut into small pieces with scissors for later use.

3.Put the chicken treasures, chicken blood, chicken intestines, sauerkraut and bamboo shoot slices in method 1 into boiling water and blanch for about 30 seconds, then drain and set aside.

4.Heat the pan, pour in 2 tablespoons of salad oil, first put in the garlic slices and ginger slices in method 1 on low heat until fragrant, then add the chili paste, soybean paste and Sichuan pepper to the pot and stir-fry over low heat until the oil turns red and the fragrance overflows, then add the stock and continue to boil until boiling, add the ingredients in method 3 and the celery segment and caster sugar in method 1, boil over low heat for about 1 minute, and then slowly pour the white powder water into the pot and stir well.

5.Drizzle sesame oil before cooking, and serve.

1.Treatment of chicken intestines: cut the tendons (intestinal membranes) and grease outside the chicken intestines, and then use scissors to break them (do not use the black rectum behind) to flush off the intestinal contents with water, drain the water, pour a tablespoon of coarse salt into the chicken intestines and pinch them by hand, and pinch off the mucus in the chicken intestines.

Rinse it with water and finish it.

2.Cooking method: There are generally two ways to eat it in my family.

a.Stir-fried: Generally fried with chicken kidneys, chicken livers, and chicken hearts (called:

Stir-fry chicken offal), cut the chicken intestines into small sections, cut the chicken kidneys, chicken livers, and chicken hearts into thin slices, use salt, cornstarch, add a few drops of cooking wine, mix with minced green onion and ginger to taste, heat the oil pan, put in the adjusted chicken offal and stir-fry, and get out of the pot after cooking. It can also be fried with side dishes, such as peppers, cauliflower, shredded potatoes, etc., and it can be fried with shredded meat.

b.Make soup: This is still a famous snack in Shanghai (called:

Chicken and duck blood soup), generally with chicken soup, chicken kidneys, chicken liver, chicken heart, chicken and duck blood together, such as their own chicken can leave chicken blood, when burning chicken soup, the chicken intestines are wrapped around the chicken kidneys, chicken liver, chicken heart into a ball (mainly convenient to pick up, spread out is fine) put together, after cooking, scoop up, chicken intestine cut into sections, chicken kidneys, chicken liver, chicken heart slices, hold a soup bowl of chicken soup in the pot to boil, pour in chicken blood and cut chicken intestines, chicken kidneys, chicken liver, chicken heart, adjust the soup taste, add green onions out of the pot.

Detailed introduction to the practice of chicken intestine porridge Cuisine and efficacy: boutique staple food kidney nourishment recipes.

Taste: salty and umami Process: Ingredients for boiling chicken intestine porridge: Ingredients: 100 grams of glutinous rice, 200 grams of chicken intestines.

Seasoning: 3 grams of shallots, 5 grams of ginger, 10 grams of cooking wine, 2 grams of salt, 1 gram of monosodium glutamate, 3 grams of sesame oil to teach you how to make chicken porridge, how to make chicken porridge to be delicious 1Wash the glutinous rice, soak it in cold water for two or three hours, remove it, and drain the water;

2.Cut the rooster intestines, rinse them, blanch them in a pot of boiling water, remove them, and chop them;

3.Wash and chop the green onion and ginger for later use;

4.Put the chicken intestines into a bowl, add minced ginger, cooking wine and an appropriate amount of salt to marinate;

5.Put cold water and glutinous rice in a pot, and boil it over a strong fire first;

6.Add the chicken intestines, then switch to low heat and cook until porridge;

7.Use salt and monosodium glutamate to adjust the taste, sprinkle with minced green onions, drizzle with sesame oil, and serve. Detailed introduction to the practice of roasted tofu with chicken intestines Cuisine and efficacy: private dishes Beauty recipes Recipes for replenishing deficiency and nourishing the body Recipes for replenishing yang Osteoporosis recipes.

Taste: salty and umami Process: Roasted Chicken intestines Roasted Tofu Production materials: Ingredients: 200 grams of chicken intestines.

Excipients: 200 grams of tofu (north).

Seasoning: 3 grams of salt, 3 grams of monosodium glutamate, 3 grams of cooking wine, 3 grams of soy sauce, 10 grams of starch (peas), 5 grams of garlic (white skin), 5 grams of green onions, 3 grams of ginger, 25 grams of vegetable oil Characteristics of roasted tofu with chicken intestines: The soup of this dish is thick and fragrant.

Teach you how to make chicken intestine roasted tofu, how to make chicken intestine roasted tofu to be delicious 1Wash the inside and outside of the chicken intestines, cook and cut into sections, wash and cut the tofu into pieces.

2.Put the pot on the fire, put in the oil to heat, stir the minced green onion and ginger to bring out the fragrance, then add the soy sauce, refined salt, cooking wine, broth, boil, put in the chicken broth, tofu, simmer for 5 minutes, thicken, sprinkle in monosodium glutamate and garlic paste.