Question 2: How to steam the delicious and simple raw materials of chicken legs;
Chicken leg, ginger, onion, white wine, salt, peanut oil, soy sauce, starch.
Preparatory work:
Wash the chicken legs, drain the water, apply a layer of fine salt and marinate for about five minutes. Chop ginger, onion and onion leaves separately.
Production steps:
1. First coat the marinated chicken leg with a layer of white wine, then coat the chicken leg with chopped green onion and shredded ginger, then steam in a boiling water pot for 15 minutes, and then turn off the fire and stew for about 5 minutes.
The way to judge whether it is cooked is to insert chopsticks into the thickest part of the chicken leg, so that it can easily pierce the chicken without bleeding. When cutting into pieces, if the chicken bone is bright red, it is not cooked, and the deep red is just right. If it's black, it's overcooked.
2. Heat the wok, then pour in proper amount of peanut oil to stir-fry the onion leaves, then pour the soup steamed from the steamed chicken into the wok, add a few drops of soy sauce, thicken it with water starch and pour it on the chicken legs.
Question 3: How to make steamed chicken delicious and simple? The method of scallion chicken is simple, salty and juicy, and the meat is very smooth and tender. If you want to taste the original flavor of chicken, you might as well try this method.
material
Fresh chicken, half a spring onion, two slices of ginger, four slices of salt, about 5g~8g, cooking wine, white pepper 1 tablespoon, spring onion (chopped green onion) 1 tablespoon.
The method of steaming chicken with scallion oil.
1 Pickled chicken: Wash half a chicken, drain the water and put it in a container. Add salt, white pepper, onion, ginger slices and cooking wine, and evenly spread on the chicken until the salt melts. Put the chicken in a food bag, squeeze out excess air, tie it up, and marinate it in the refrigerator for at least 2 hours. It is recommended to marinate overnight, which will taste better.
2 steamed chicken: put the marinated chicken on the plate, and don't leave the juice left by the marinated chicken. Pick out onions and ginger and put them in the chicken. Chicken skin up, steam in a steamer for 30 minutes. After steaming, take out the chicken, cool it at room temperature, mix the steamed chicken juice with fragrant green flowers, put it in the microwave oven to make onion oil juice, and add a little soy sauce to the onion oil juice to enhance the taste. Then cut the cooled chicken into small pieces and pour the onion oil juice. You can eat!
skill
Chicken with scallion can also be eaten while it is hot. You can chop it up immediately after steaming and eat it while it is hot. Traditional scallion chicken, fragrant flowers should be stirred with hot oil and then mixed with chicken juice to taste. I don't want to eat too much oil, so I just mix the chicken juice with chopped green onion and put it in the microwave to heat it a little, and the effect is still quite good.
Question 4: How to steam the chicken delicious and simple? Steamed chicken is a delicious home-cooked dish, the simplest cooking method and quite healthy. Steamed chicken can retain the original flavor of food to the greatest extent, and can also avoid the suffering of lampblack. This specialty dish with zero cooking skills is a special dish that everyone will learn as long as they do it. This dish is simple and decent, and the National Day is coming, so everyone can show their talents at the family dinner. (put away)
food
condiments
hen
55 grams
condiments
salt
Proper amount
Chinese hard liquor
Proper amount
ginger slice
Proper amount
Small onion
Proper amount
step
1. Wash the chicken first, and then drain it.
Prepare ginger slices and onions.
3. Wipe evenly with half a bottle of white wine.
4.4 grams of salt is evenly spread on both sides.
5. Then cut it evenly with a knife for 3 times, so that the chicken is more tasty and will not be deformed after heating.
6. First put the onion and ginger slices into the bottom of the bowl.
7. Let the chicken marinate for half an hour.
8. Cover with steam 1 hour.
9. Look at the steamed chicken soup.
10. Sprinkle chopped green onion on the table.
skill
The steaming process depends on the size and tenderness of the chicken. Steam for 20 minutes and then open.
Steamed chicken with white wine can not only remove the fishy smell, but also enhance the fragrance, but not too much, otherwise it will be very bitter, and about 500 chickens can get it with half a cover.
Gout patients should not drink chicken soup, because the high content of purine in chicken soup will aggravate the condition.
Question 5: How to cook steamed chicken? 1. Wash the chicken, cut into pieces and marinate with a little salt.
2. Slice the ginger and dice the onion.
3. Boil the water in a semi-steamer, and put the seasoned chicken into the steamer.
4. Steam over high fire 15 minutes, then take out and sprinkle with shallots for decoration.
Question 6: How to cook steamed chicken? Steamed chicken to make tender and delicious steps.
1
Wash half a chicken and cut it into pieces.
2
Add two spoonfuls of Haitian soy sauce, one spoonful of sugar and half a spoonful of salt and mix well.
three
Add soy sauce and minced garlic and stir well.
four
Finally, add 3 spoonfuls of starch and mix well.
five
Spread it out in a larger flat plate.
six
Add some water to the pot and bring it to a boil. Cover the mixed chicken pieces tightly and steam over high fire for about 20 minutes until cooked.
seven
Finished product. The fragrance hits your face and you can eat it while it is hot.
Question 7: How to steam eggs? A delicious and simple ingredient list.
An egg
Shuibanwan
Milk powder 1 teaspoon
Sugar 1 tablespoon
A light taste
Steaming process
It takes ten minutes.
Simple difficulties
Steps of Steaming Eggs Tender and Smooth
1
Beat the eggs into a uniform egg liquid. If there is a strainer, it is best to filter it once.
2
Melt the sugar in boiling water, and when it is cooled to the point where it doesn't burn your mouth, put the milk powder in it and stir it evenly for later use.
three
Pour the cooled (2) into the egg mixture along the edge of the bowl, gently circle with chopsticks and stir evenly.
four
Let the egg mixture stand for a while, cover the bowl with plastic wrap or a small basin, and steam over medium heat after the water boils 10 minute.
five
This is a steamed egg.
six
If you like salty custard, the method is similar, without milk. Sprinkle chopped green onion before cooking.
Sesame oil, close the lid and steam for half a minute.
skill
To make custard taste tender and smooth, there are several precautions:
1) When steaming, the bowl mouth must be covered with something to prevent water vapor from dripping on the egg liquid to form a honeycomb. this is
The most important thing to ensure that the custard is smooth as a mirror.
2) Make sweet custard and put some milk to help the egg liquid solidify.
3) If you don't put milk, adding a little salt can also help the egg liquid to solidify, and you can't eat a little salty.
4) The ratio of water to eggs is about 1: 2. More water makes the taste smoother, and less water makes the taste drier. otherwise
If you put salt or milk, the proportion of water should be reduced to 1 or 1.5, otherwise it is not easy to form. Like the first picture.
Egg custard, the ratio of water is 2.5, adding a little salt and a little milk powder is just as good.
Question 8: How to steam chicken? Practice 1: Prepare materials: Wash the chicken inside and outside. Rub salt inside and outside and let stand for 20 minutes. Use about three or four teaspoons of salt outside, sprinkle a teaspoon of salt on your stomach and shake it. Note: this steamed chicken doesn't have any other seasoning, and the salt inside and outside is its taste. Friends who like salty food can put more salt. Most of the salt is left in the skin and the chicken skin is not eaten, so even if there is more salt, the chicken will not be too salty. Practice: dish the chicken and steam it in the pot. According to the size of the chicken, steam 15-20 minutes. This time is very important. A short chicken is old. It takes several times to find the pattern. After cooking, put the chicken oil in a small bowl and don't throw it away. Cantonese people actually dip chicken in this chicken oil. If it is too greasy, it can also be used for cooking. Tear off the chicken skin, shred or serve the whole chicken on the table (pay attention to hot hands). Method 2 raw materials: 1 chicken (about 800g), 2 slices of ginger, 2 onions,10g of Jiang Mo, 50g of shredded onion, 30g of Shaoxing wine, a little sesame oil, 50g of peanut oil and10g of refined salt. Method: firstly, wipe the chicken body and chicken cavity with refined salt, then pour Shao wine into the chicken cavity and shake it evenly, then add ginger and onion strips, steam them in a cage, take them out, cut them into pieces and put them on a plate, and then build a chicken shape. Add oil to the wok. When the oil is boiled, pour the boiled oil on the shredded chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. As an accompaniment. Method 3 raw materials: Wenchang chicken 1 (about 1500g). Ingredients: 50g old salt (/kloc-crude salt over 0/0 years old), 25g chicken powder, 25g monosodium glutamate, 5g pepper and 5g sugar. Production method: (1) Primary processing of chicken (same as above), air drying. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate for about half an hour. (2) Put the chicken in a small bamboo cage with a round dish (used to deliver the juice) under the cage. (3) Put the bamboo cage together with the round dish into a steamer for half an hour. (4) When serving, cut the chicken into large pieces and pour the original juice. If possible, you can heat the chicken under the plate with an alcohol stove, and the effect is better. Practice 4 Hainan people can't have a banquet without chickens, so there is another interpretation of the practice of chickens. Not only local boiled Wenchang chicken (also called Hainan white-cut chicken or white-cut chicken), but also imported innovative steamed Wenchang chicken (Hainan local chicken). Features: Steamed chicken skin is smooth, original and fragrant. Hainan's simple approach is as follows: main ingredients: an authentic Wenchang chicken; Ingredients: monosodium glutamate and a little salt, sesame oil (according to the weight of the original chicken). Working procedure: 1. Draw blood from chickens, remove hair and clean internal organs. 2. Spread the prepared ingredients evenly on the whole body of the chicken. 3. After curing for a period of time, steam the whole chicken in a steamer for about 25 minutes (the waiting time depends on the size of the chicken and the strength of the steam). 4. finally, cut into pieces and put them on a plate (as shown above), and then mix with steamed raw juice, or pour or assist.
Question 9: How to make steamed chicken delicious? Smooth egg custard.
1, a fresh egg. Knock it into the bowl and break it. Add a little salt and stir well.
2. Now add warm water. Cold water is not good, let alone hot water.
3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well.
4. Boil the water and put it on the steaming partition. After the water is boiled, put the egg liquid on the steamer, and then turn on a small fire, leaving a gap in the lid and the lid is not tight. The custard steamed in this way will not have honeycomb eyes and taste old.
10 minutes or so, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat, ham, shrimp, etc. according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.