home cooking

Chapter 5 Fried Poultry (1)
Spicy and sour vinegar fried chicken tenderloin for appetizer and meal
[Materials]: 300 grams of chicken breast, 100 grams of lettuce, 1 pickled red pepper, a little each of sliced ​​ginger, minced garlic, and green onion, 60 grams of refined oil

[Seasoning]: Half a tsp of salt, 2 tbsp of water starch: appropriate amount of salt and broth, 1 tbsp of white vinegar, 2 tsp of soy sauce, a little chicken powder, 1 tbsp of cooking wine
[Method]: Wash the chicken breast, cut it into small strips, add seasoning A, mix well, marinate for 10 minutes; peel the lettuce, wash and cut into small strips; soak the red pepper to remove the stalks and seeds, chop finely into puree .

Put oil in the pot and heat up, add chicken strips and stir-fry, then add pickled peppers, ginger slices, minced garlic, and scallions and sauté until fragrant.

Add lettuce strips and stir-fry until raw, mix seasoning B thoroughly, cook in the pot, and stir-fry until tasty.

The taste can also be changed like this!
In addition to pickled peppers, adding some bean paste, sweet noodle sauce, and sand tea sauce to stir-fry will be delicious, but the sauce must be finely chopped before frying, and the time to stir-fry the sauce should be a little longer, so that the aroma of the sauce can be fully absorbed. It's delicious enough to release it from the ground!
Master makes it easy!
The reason for cutting the chicken breast first is to make it tasty and easy to cook.If you find it troublesome, you can also pat the chicken breast flat with a knife blade to loosen the meat, which can also achieve the same effect.

Delicious one-pot stir-fried home-style stir-fried chicken offal
[Materials]: 50 grams each of chicken heart, chicken liver, chicken waist, chicken intestines, and chicken gizzards, 50 grams of winter bamboo shoots, 30 grams of water fungus, [-] grams of Chinese cabbage, a little minced green onion, minced ginger, and minced garlic
[Seasoning]: Appropriate amount of salt, 2 tablespoons of water starch: 2 tablespoons of spicy bean paste: 1 tablespoon of water starch, soy sauce, cooking wine, vinegar, a little each of monosodium glutamate and broth [Method]:

Wash and cut chicken heart, chicken liver, chicken gizzard, and chicken waist into slices, mix well with seasoning A; wash chicken intestines, cut into long pieces, blanch in boiling water, remove and drain for later use.

Wash the winter bamboo shoots and slice them; wash the fungus and tear them into small pieces by hand; wash the Chinese cabbage and cut them in half.

Heat oil in a pan, add chicken offal and stir-fry until raw, add seasoning B and sauté until fragrant, then add minced green onion, minced ginger, minced garlic and stir-fry well.

Finally, add sliced ​​winter bamboo shoots, fungus slices, and Chinese cabbage and stir well. Mix seasoning C thoroughly and cook in. Stir well until the soup is slightly viscous and shiny.

The taste can also be changed like this!
Chicken offal has a strong fishy smell, so friends who don’t like to eat it can add pickled peppers, sour cowpea and other flavorful ingredients to match, and it has become the famous "pickled chicken offal".You can also wash the chicken giblets and put them in brine for stewing. The taste is ever-changing and very delicious.Friends who like to eat the original flavor or a lighter taste, it should be a good choice to make a delicious "cucumber chicken soup" with chicken offal and cucumber slices.

Master makes it easy!
When frying chicken offal, use high heat to stir-fry, so as not to be soft and affect the taste.

Delicious appetizers with savory flavors Stir-fried goose intestines

[Materials]: 250 grams of goose intestines, 100 grams of leeks, 2 pieces of pickled ginger, 2 pickled peppers, 2 cloves of garlic, 75 grams of refined oil

[Seasoning]: appropriate amount of salt, 1 tbsp water starch, 2 tbsp broth, 1 tbsp each of soy sauce and vinegar, a little each of chicken powder and pepper

[Method]: Wash the goose intestines, cut them into sections about 10 cm long, put them in boiling water for a while, remove and drain the water for later use.

Wash the leeks and cut them into 5 cm long sections; cut the pickled ginger and pickled peppers into shreds; smash the garlic.

Mix all the seasonings thoroughly and make a sauce.

Put the oil in the pot and heat it until it is 3% hot. Add the garlic, pickled ginger, and pickled chili shreds and fry until fragrant. Then add the leeks and stir-fry a few times on high heat. Add the goose intestines and stir-fry well.

Master makes it easy!
Goose intestines must be rubbed repeatedly with salt, vinegar, starch, and scallion leaves, then washed with water and drained, otherwise the smell will be strong.After boiling the water, the water should be drained before frying in the pot, so as not to bring too much water into the pot.

The goose intestines can be boiled for too long, and the taste will become tough and lose the original taste of the goose intestines.

Smart material change!
Cut the asparagus into sections with a diagonal knife, serve with the goose intestines that have been boiled in water, add red pepper rings, appropriate amount of salt, chicken powder, pepper, vinegar, broth, water starch and other seasonings, stir fry evenly, and the fried goose intestines with asparagus is ready it is done.

Spicy Spicy Spicy Fried Chicken

[Materials]: Half a young rooster, 1 green pepper and 100 red pepper each, 1 grams of spring bamboo shoots, 3 green onion, 1 cloves of garlic, 100 small piece of ginger, [-] grams of refined oil

[Seasoning]: Appropriate amount of dried chili, 20 whole peppercorns: 1 tbsp soy sauce, 2 tbsp cooking wine, 2 tsp salt: 1 tsp chicken powder, 1 tbsp pepper oil
[Method]: Wash the chicken, chop into small pieces with a knife; remove the stalks and seeds of the green pepper and red pepper, wash and cut into pieces; remove the old skin of the spring bamboo shoots, wash and cut into hob pieces; wash and slice the ginger; smash the onion and cut into sections ; Garlic smashed, cut into coarse grains.

Put oil in the pot.Stir-fry with seasoning A, add green onion, ginger, garlic and chopped chicken pieces and stir-fry until the chicken is dry, add seasoning B and stir-fry until the chicken is brown and yellow in color, add green peppers, red peppers, and spring bamboo shoots and stir-fry until crispy, Add seasoning C and stir-fry until the juice is thick and shiny.

The taste can also be changed like this!
Friends who like the taste of soy sauce can add fermented soy sauce or chili sauce, but pay attention to the amount of salt after adding.Friends who like more soup can add some broth to cook, or stew a nourishing soup with chicken, which is nutritious and delicious.

Master makes it easy!
Be sure to choose the tender rooster of the year, and cut the pieces smaller, so that it is tender and easy to taste and dry.

The chicken must be stir-fried until it turns white before adding seasoning, so that it is easy to color, tasty and delicious.

Stir-fried dishes with fresh ginger and shredded chicken with spicy and spicy taste. 250 grams of cooked chicken breast, 100 grams of pickled ginger, half of green pepper and half of red pepper, 75 grams of refined oil. The cooked chicken is torn into strips by hand. This kind of seasoning is easy to adhere to the surface of the raw material and will have a strong taste, and it will never break when frying!

1 teaspoon of soy sauce, 1 teaspoon of salt, a little monosodium glutamate, 1 teaspoon of pepper oil, half a teaspoon of sesame oil. Tear the cooked chicken into thick shreds along the texture with your hands; shred pickled ginger for later use; remove the stems and seeds of green and red peppers, wash Net cut thick wire.

Heat oil in a pan, add shredded chicken and soy sauce and stir-fry until colored.

Add shredded green peppers, shredded red peppers, shredded pickled ginger, salt, and monosodium glutamate and stir-fry until tasty, then pour in pepper oil and sesame oil.

The taste can also be changed like this!
Tear the cooked chicken into thick strips, add lettuce shreds, cucumber shreds, etc. for cold dressing, or sprinkle chili powder, pepper powder, coriander stalks, etc. and mix well to make "hand shredded dry chicken".Flavors vary, as you like.

Smart material change!
Friends who like a tender taste can replace the cooked chicken with fresh chicken, then add water starch and mix well, add oil and then add ginger and stir-fry.

In the season when fresh ginger is on the market, fresh ginger can be used to make it. The spicy taste is stronger than soaked ginger.

When there is no pickled ginger or fresh ginger, you can also use onion or green garlic to fry, which is also delicious.

Delicacy clears the lungs, salty and delicious, hot and sour konjac duck blood
[Materials]: Cooked duck blood, 150 grams of konjac each, 100 grams of dried tofu, half a green pepper, 50 grams of refined oil

[Seasoning]: appropriate amount of salt and soy sauce, 3 tablespoons of broth: 1 teaspoon each of pepper and rice vinegar, a little monosodium glutamate

[Method]: Cut the cooked duck blood, konjac, and dried tofu into the same thickness, put them in boiling water, scald them, remove and drain; wash the green peppers, and cut them into small circles.

Put ingredients A, duck blood, konjac, dried tofu and other shreds in the pot, add seasoning B and cook until tasty.Put the pot into a large bowl, and sprinkle the small rings of green peppers on the surface.

Put the oil in the pot and heat it up, and evenly pour the green pepper rings on the pot to burn until fragrant.

The taste can also be changed like this!
Add some chopped green onion or vinegar to enhance the taste.You can also add some vermicelli and more broth to make "duck blood vermicelli soup", which is very delicious.

Master makes it easy!
Duck blood should be soaked in water before use, otherwise it will shrink due to dehydration; even if it has been blanched, it should be soaked in water before cooking.

It is easy to stick to the kitchen knife when the duck blood is shredded. It is much better to coat the kitchen knife with some water or oil before cutting.For those who are not very good at knives, you can cut duck blood and konjac into pieces, but the cooking time will be a little longer.

Crispy and delicious salty and delicious shredded duck with silver sprouts
[Materials]: 200 grams of duck breast, 250 grams of mung bean sprouts, appropriate amount of shredded ginger, shredded green pepper, and shredded red pepper, 60 grams of refined oil

[Seasoning]: 1 tablespoon each of cooking wine and water starch: appropriate amount of salt, a little MSG

[Method]: Wash the duck breast, drain the water, cut into thick shreds, add seasoning A, a little oil, and mix well.

Remove both ends of mung bean sprouts, rinse and drain.

Heat oil in a pan, add shredded pork and stir-fry until the pork is half-baked, add shredded ginger, mung bean sprouts, shredded green pepper, shredded red pepper and stir-fry until raw, add seasoning B and stir well.

Master makes it easy!
When cleaning the bean sprouts, soak them in clean water to remove the beany smell and chemical residues.

In order to make the dishes look good and delicious, the two ends of the bean sprouts are generally cut off when cooking, and only the tender stems are left.However, the nutrient content contained in the bean sprouts is very high, and it does not need to be removed when making it.

When frying mung bean sprouts, it is enough to chop them, and put the salt after adding water to avoid water, so that the bean sprouts taste crisp and refreshing.

Eat a good figure papaya chicken slices salty taste

[Materials]: 250g chicken breast, 50g papaya, 3 asparagus, 1 egg white

If you want to make tender and delicious chicken slices, besides using water starch and egg whites, you should also slowly stir-fry them with warm oil over low heat.If the chicken slices taste dry and hard when eating, it means that the frying time is too long or the oil temperature is too high.

A some amount of salt, 2 tbsp of dry starch; B some amount of salt, a little chicken stock, 1 tsp of pepper.Peel papaya, seeds, and slice; peel and old roots of asparagus, slice, put in boiling water, scald, remove and drain.

Wash and slice the chicken breast, add seasoning A, mix the egg white evenly, and marinate for about 10 minutes.

Heat oil in a pan, add chicken slices and stir-fry until the color is white, add papaya slices, asparagus slices and seasoning B, stir-fry until tasty.

The taste can also be changed like this!
Add some lemon juice, tomato sauce or fish sauce to stir-fry for a sweet and sour taste. The thick juice will surely whet your family's appetite.You can also add some pickled peppers into it, the flavor is very unique.

Smart material change!
(End of this chapter)