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Stewed chicken nuggets with cumin?

1. Stewed chicken nuggets with cumin: soy sauce, spring onions, carrots, green pepper, chicken nuggets, starch, chicken essence, cumin powder, pepper, cooking wine, sugar, oil, salt, soy sauce, sugar, pepper, cumin powder, chicken essence, starch flavor.

2. First, wash the chicken and cut it into pieces. Then prepare the seasoning, dried chili, star anise, ginger and pepper. Then put oil in the pan, heat the oil and add all kinds of spices to stir-fry. Then add the chicken nuggets and stir-fry until they change color. Add the right amount of soy sauce and stir-fry for a while. Then add the right amount of water and simmer for half an hour. Finally, stew the chicken nuggets and put them out of the pot.

3. Method: materials: half chicken, eight fresh abalone, red jujube, longan and ginger slices are stewed with water. The soup color has come out. Cumin stewed chicken nuggets: soy sauce, spring onions, carrots, green pepper, chicken nuggets, starch, chicken essence, cumin powder, pepper, cooking wine, sugar, oil: salt, a little cooking wine, soy sauce, sugar, pepper, cumin powder, chicken essence, starch flavor.

4. Stewed chicken nuggets with cumin: soy sauce, green onions, carrots, green pepper, chicken nuggets, starch, chicken essence, cumin powder, pepper, cooking wine, sugar, oil. Practice: first, after cleaning the chicken nuggets, drain the water and put it into the basin. Stir in appropriate amount of cooking wine, soy sauce, sugar, pepper, cumin powder, chicken essence and starch, and marinate for 20 minutes. Wash the green peppers and carrots and cut them into small pieces.

5. practice: put the chicken in cold water and pour 2 tablespoons of cooking wine, a few slices of ginger, 2 star anise and about 10 grains of pepper. Boil the water in the fire and remove the chicken when it turns white and wash it with cold water. Don't throw away the chicken broth. When stewing the chicken, cut the potatoes and carrots into pieces, peel and peel the chestnut and cut the bean curd in half.

How can stewed chicken taste good but not wood?

How to make stewed chicken tender but not firewood ingredients: old hen, green onions, ginger, salt, oyster sauce, cooking wine, pepper powder, edible oil and so on. Practice: rinse the old hen, chop it into large pieces, put it in clean water, add a spoonful of salt, stir well and soak for 1 hour. The weather is relatively hot in summer. Change the water every half an hour. After the water becomes clear, remove and wash it and drain.

Take care of the chicken first, you can buy it in the market and ask someone to help unload it. You just need to rinse it clean when you go home. ~ cut the chicken into pieces, rinse with warm water and wash the blood water. Keep it in reserve. If you want the chicken to taste strong, you can marinate it with cooking wine and two tablespoons of salt two hours in advance. Pour into a pot of cold water and pour into the washed chicken. The amount of water is a little more than the amount of chicken soup you want to drink.

The method of stewing chicken is as follows: material preparation: chicken, flour, oil, garlic, sliced ginger, spring onions, dried red wine pepper, dried pepper, star anise, soy sauce, hot water, salt, potatoes, water, pot, wok, knife and so on. Chop the chicken nuggets, put them into the basin, simply wash them with water, remove the dirt and blood that can be seen on the surface, and change the water to wash again.

How to pickle roast chicken

1. The first step is to remove the chicken viscera and clean it. The second step is to put clear water into the pot and blanch the chicken to remove the blood foam. The third step, remove, wash and drain, put the chicken into the pot, add the right amount of water, add all the seasonings except white sugar green tea, cook over low heat for 2 hours. The cooked chicken does not need to be fished out, but can be removed and drained before fumigation, so that it can taste better. The fourth step is to remove and drain the water when you plan to smoke it.

2. Be careful not to cut off the meat so that the thickness of the meat is uniform. Expand the meat from the cut part, and the area of the meat can be expanded by about twice as much as the original. After 4 pieces of chicken legs are neatly arranged into the same thickness, they are stained with a lot of starch, and then pat off the excess powder. In a small bowl, stir in apple juice, soy sauce, sugar, white vinegar and mashed ginger. Add meat to the sauce and marinate for 30 minutes.

3, let shredded spring onions and ginger, star anise, incense leaves, cinnamon and other spices and juice evenly spread the whole body of the chicken. Stuff the spices such as onion and ginger in the pot into the belly of the chicken, seal the fresh-keeping bag, put it in the refrigerator and marinate overnight. Put onions under the pressure cooker, then pour the pickled chicken and sauce into the pan, cover and simmer for 30 minutes.

4. Whole chicken (about 5 kg) right amount of onion, ginger, garlic cooking wine light soy sauce (soy sauce) always soaked (for coloring) white sugar, salt, star anise, cinnamon and other spices maltose or honey (for smearing chicken skin) step 1: wash the chicken clean, remove internal organs and impurities, then rinse with water and drain.

Why is the chicken stew tender and rotten?

1. The course of stewing chicken is as follows: materials: half chicken, dried shiitake mushrooms, garlic rice and ginger, onions, coriander. First of all, prepare a handful of dried shiitake mushrooms, soak your hair in warm water, then start to deal with the chicken, and when the chicken is done, the shiitake mushrooms are also soft. Buy half a tender rooster, cut the chicken into small pieces, add a tablespoon of flour and wear rubber gloves to grasp well to prevent the chicken bone from scratching the hand.

2. When stewing chicken soup, you can put a few Hawthorns in it, which can make the stewed chicken more soft and rotten, and can also play the role of digestion and accumulation. When stewing chicken, you can also add a little rock sugar, so that the stewed chicken meat is soft and rotten, and the chicken soup is fresh and delicious.

3. Put the chicken nuggets into the cold water, blanch them, and add the wine. Be sure to boil in cold water, otherwise the blood in the chicken nuggets will not come out and it will be fishy. Scald well and rinse thoroughly. Add a little mixed spice, or you don't have to. Big fire, hot pot, hot oil. Put the ingredients in the seasoning combination into the pan and stir-fry. Add chicken nuggets, stir-fry with color and fragrance. Join light soy sauce, soy sauce and cooking wine to stir-fry. Slightly dark, not burnt, soy sauce dry. Put in water, boil over high heat and add a little sugar.

4. The chicken will also grow old and will not be cooked. So the best way to remove the chicken blood foam is to soak in warm water and wash it.

5. After blanching water, we must remember that cold water chicken soup is very rich in nutrition, but it costs a lot of money to buy baby chicken soup outside, so we try to cook it at home. The chicken soup made at home is both delicious and affordable. When stewing chicken soup, some people say that the stewed chicken is firewood and not soft, so you can only say that you have done one wrong step, that is, you have not given the chicken cold water.

6. The correct way to stew chicken requires preparing chicken, sliced ginger, chopped onions, cooking wine, salt and other ingredients. First cut the chicken into pieces and blanch the blood with boiling water. Cool oil in a hot pot, add ginger slices and green onions and saute until fragrant. Add chicken nuggets and stir-fry until yellowish. Then add cooking wine and water to the chicken nuggets, bring to a boil and simmer over low heat for 40 minutes. In the process of stewing, salt can be added to season, and after the chicken stew is rotten, it can be enjoyed in the pot.

How to marinate chicken breast more tender

Pickled with sour fruits, such as lemons, oranges and pineapples, which are rich in enzymes that break down proteins and make the meat softer and tender.

Step: cut the chicken into pieces. Add cooking wine, salt and black pepper, and grasp well. Add chopped onion and ginger. Add sesame oil, white vinegar, light soy sauce, soy sauce and mix well. Add bean paste. Add cumin chili noodles and mix well. Cover with plastic wrap and marinate for two hours.

Drop a few drops of lemon juice. If you want the chicken breast to be pickled and tender, you can drop a few drops of lemon juice on it. The lemon juice is rich in organic acids, which can break the chicken fiber and make it taste more tender. Add an egg. When pickling chicken breast, you can also add an egg to make the chicken breast more tender. Cornflour.

Salting the salted meat with salt will release the water from the chicken breast, but if the uncooked chicken breast is pickled in 5% salt water, that is, every 100 ml of water with 5 grams of salt, soak the meat for about half an hour to 1 hour, the chicken breast meat will eat water because of the osmotic pressure of salt water, and the chicken breast will be tender and smooth after cooking.

In potato stewed chicken nuggets, how much salt, cooking wine and light soy sauce are put in when the chicken nuggets are pickled?

1. 3 spring onions, right amount of light soy sauce, 1 tablespoon cooking wine, 1 tablespoon stewed chicken pieces, cut the chicken into pieces, use salt, cooking wine, light soy sauce, marinate potatoes and peel and cut potatoes for 15 minutes, saute scallion and ginger slices in hot oil, add chicken pieces and stir-fry until chicken pieces change color, most of the moisture disappears, add light soy sauce and a small amount of water, simmer until chicken medium well, add potatoes to continue stewing.

2. Chicken stewed potato materials: 600g chicken, 400g potatoes, 10g green onions, a little dried pepper, 10g sliced ginger, two star anise. Seasoning: right amount of salt, cooking wine, light soy sauce. Practice: cut the chicken into medium-sized pieces, rinse it with clean water, put it into a drain basin and drain. Set aside. Put the drained chicken nuggets into a bowl, add salt, cooking wine, light soy sauce, spring onions and marinate for 15 minutes.

3. Ingredients: half of Sanhuang chicken (the local chicken that laid eggs when I was a child); 2 small potatoes; a little cinnamon, 2 star anise, 6 fragrant leaves; 6 tablespoons of sugar (or half rock sugar and half sugar), 3 tablespoons of salt, a little cooking oil. Sanhuang chicken is taken out of the refrigerator and soaked in warm water to thaw. When thawing chicken nuggets, prepare a side dish: 2 small potatoes and wash them. Peel, cut into small pieces and set aside in a bowl.

4. Stewed chicken with shiitake mushrooms and potatoes: 2 chicken lute legs, 10 fresh shiitake mushrooms, 1 medium potato, 1 ginger, half spring onion, wine, salt, sugar, light soy sauce, soy sauce: chicken legs are chopped into 3 cm square pieces. Soak Lentinus edodes in starch water for 20 minutes, wash and cut into pieces similar to the size of chicken legs. The potatoes are peeled, cut into small pieces and soaked in cold water. Cut green onions into inch sections, peel ginger and cut into large slices.